Southwestern Taco Chicken5 Ww Points Food

SOUTHWEST CHICKEN TACOS

Steps:

• Plug crock pot in and set to high or low depending on how long you are cooking it for
• I lightly sprayed the bottom of my crockpot then lay down the chicken breast.
• Add in the corn, peppers and onions.
• I mixed my chili powder and paprika in with the jar of salsa before pouring salsa over chicken.
• Add the lime juice, salt & pepper then stir the mixture around.
• Cook on high for 4 hours or low for 8 hours.
• Using a few forks shred chicken right in the crockpot and then serve immediately.
• Use your favorite low point taco shells and toppings, or serve on top of a salad.
• The mixture alone is zero smart points, the only points you will need to count are based on what tortilla/shells and toppings you use.
• *Note- feel free to add in a can of zero point beans to the mixture.
• Taco mixture will store in the fridge for a fews days and freezes well. Makes 12- 1/2 cup servings

SOUTHWESTERN TACO CHICKEN

Steps:

• Add everything except the rice,cheese, and cilantro to the crock pot and stir it well. Make sure the chicken is covered by the mixture. Cook on the low setting for 8 hours.
• Near the end of the cooking time, cook the rice and set aside.
• After the 8 hours of cooking, remove the lid of the crock pot and stir the mixture with a fork to shred the chicken. By now it should be very tender and should fall apart easily.
• Serve the chicken mixture over rice and top with cheddar and cilantro.

WW 5 POINTS - CHICKEN CHILE TACOS

Steps:

• Stem and seed bell peppers and Anaheim and jalapeno chilies.
• Cut bell pepper and chilies into thin slivers about 3 inches long.
• Cut chicken crosswise into thin slices about 3 inches long.
• Set a 10- to 12-inch frying pan over high heat. Add 2 teaspoons oil. When hot, add chicken, and stir-fry until chicken is opaque throughout, 4 to 5 minutes.
• Remove chicken from pan.
• Return pan to high heat. Add remaining 1 teaspoon salad oil, sliced onion, garlic, and cumin; stir-fry for 1 minute. Add the bell pepper and chilies.
• Stir-fry until they begin to wilt, about 2 minutes. Return cooked chicken to the pan. Add chopped cilantro, lime juice, and salt and pepper to taste. Pour into a bowl.
• To assemble each taco, fill a tortilla with chicken mixture. Squeeze a lime wedge over the filling. Add salsa and nonfat sour cream to the taco to taste.

SOUTHWESTERN CHICKEN

Steps:

• Flatten chicken breasts by placing them between plastic wrap and pounding with mallet or bottle. Rub garlic and juice of lime over flattened breasts. Place on grill or in cast iron pan and cook for 3 minutes on each side, or until cooked through. Top with cheese and cover to melt. Serve topped with salsa and sour cream.

SOUTHWEST CHICKEN

Steps:

• In a large skillet, heat oil over medium high heat. Brown chicken breasts on both sides. Add tomatoes with green chile peppers, beans and corn. Reduce heat and let simmer for 25 to 30 minutes or until chicken is cooked through and juices run clear. Add a dash of cumin and serve.

TACO CHICKEN CHILI(4 WW POINTS)

Steps:

• Combine most of the ingredients (the beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning) in a crock pot (also known as a slow cooker).
• Set the skinned and boned chicken on top & cover it.
• Cook on low heat for 10 hours, also you could do it quicker on high heat for 6 hours.
• 30 minutes before serving, remove the chicken and rip it up. Then put the chicken back into the slow cooker and mix inches Top the chili with fresh cilantro. Feel free to utilize low fat cheese and sour cream as a topping.