First off, thanks so much for your encouraging words! You are the best!! I wasn't sure about posting my photos - but I am glad I did! You gave me the courage to continue on my quest to staying healthy!! xoxo
As I post often about my baking experiments, I decided to try to, at least once a week, do a WW or light recipe and post about it. I hope you don't mind!!
One of my favorite sites for light WW recipes is skinnytaste.com - all kinds of delicious recipes and beautiful photos too!
For my first WW recipe post, decided to try out a crock-pot recipe. I am not a big fan of crock pot recipes (I often find the chicken is a bit too cooked/dry to my taste!), but this chili was AMAZING!! We LOVED it!!! :)
Here's the link: skinnytaste
Crock Pot Chicken Taco Chili
1 onion, chopped
1 16-oz can black beans
1 16-oz can kidney beans
1 8-oz can tomato sauce (used a 16 oz can)
10 oz package frozen corn kernels (used 2 small cans of corn kernels)
2 14.5-oz cans diced tomatoes w/chilies (used a 28 oz can of diced tomatoes)
1 packet taco seasoning
1 tbsp cumin
1 tbsp chili powder (used a bit more as I didn't have any chilies in my tomatoes)
24 0z. (3) boneless skinless chicken breasts
chili peppers, chopped (optional)
chopped fresh cilantro
Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro. Also try it with low fat cheese and sour cream (extra points).
10 • Size: 10 oz • Prep Time: 5 minutes • Calories: 202 • Points: 4 ww points