6 eggs whites
1/4 tsp cream of tartar
1 cup sugar
Mix until stiff peaks form.
Spread thinly and evenly onto baking pan. Bake at 180 degrees for 90 minutes and then leave it overnight.
ENJOY :))
Wednesday, February 10, 2016
Lumpia Rolls
Lumpia Rolls
Ingredients:
Ground Pork
Pepper
Carrots
Lumpia Wrappers (Asian store/Walmart)
Cooking Oil
Sauce: Sweet chili sauce @ Asian part of Walmart
RICE :))
Mix ingredients with soy sauce, garlic salt, etc. Then wrap them in the wrappers and deep fry them in oil.
ENJOY :))
Ingredients:
Ground Pork
Pepper
Carrots
Lumpia Wrappers (Asian store/Walmart)
Cooking Oil
Sauce: Sweet chili sauce @ Asian part of Walmart
RICE :))
Mix ingredients with soy sauce, garlic salt, etc. Then wrap them in the wrappers and deep fry them in oil.
ENJOY :))
Sunday, March 18, 2012
Cinnamon Rolls
QUICK'N EASY CINNAMON ROLLS
1 - 10 count can biscuits
Butter
1 tsp. cinnamon
1 tbsp. sugar
GLAZE/ICING:
Mix with fork until blended:
3/4 c. powdered sugar
1/4 tsp. butter, melted
1/8 tsp. vanilla
1 tsp. - 1 tbsp. milk (add a little at a time until all sugar is absorbed, consistency should be thick, but spreadable)
Separate biscuits. Pat each one with heal of hand into a 4 inch circle. Mix cinnamon and sugar together. Sprinkle over biscuit. Place a small pat of butter in center of each biscuit. Fold biscuit in half and seal edges with a fork. Place biscuits in a 9 inch round cake or pie pan. Bake at 400 degrees for 15 minutes. Remove from oven and top with glaze while hot. Serve warm.
1 - 10 count can biscuits
Butter
1 tsp. cinnamon
1 tbsp. sugar
GLAZE/ICING:
Mix with fork until blended:
3/4 c. powdered sugar
1/4 tsp. butter, melted
1/8 tsp. vanilla
1 tsp. - 1 tbsp. milk (add a little at a time until all sugar is absorbed, consistency should be thick, but spreadable)
Separate biscuits. Pat each one with heal of hand into a 4 inch circle. Mix cinnamon and sugar together. Sprinkle over biscuit. Place a small pat of butter in center of each biscuit. Fold biscuit in half and seal edges with a fork. Place biscuits in a 9 inch round cake or pie pan. Bake at 400 degrees for 15 minutes. Remove from oven and top with glaze while hot. Serve warm.
Wednesday, August 31, 2011
Hawaiian Chicken
2 boneless chicken breast halves, skinned, cut into 1" cubes
vegetable spray
1/4 cup fresh orange juice
2 tablespoons BBQ sauce
1 cup pineapple chunks with juice (packed in their own juice)
1 teaspoon almond slice
2 cups hot cooked rice (cooked without added fat or salt)
Spray a nonstick medium skillet with vegetable spray; heat on medium-high. Add chicken, saute quickly until brown and tender. In a small bowl, combine orange juice, BBQ sauce, pineapple and juice; add to chicken, heat thoroughly, but do not boil. When hot, serve over rice; sprinkle almonds on top.
Yield: 2 servings
1 serving contains:
Cal: 490kc, Prot: 33g, Fat: 6g, Carb: 76g, Fiber: 4g, Chol: 73 mg, Sodium: 203mg
vegetable spray
1/4 cup fresh orange juice
2 tablespoons BBQ sauce
1 cup pineapple chunks with juice (packed in their own juice)
1 teaspoon almond slice
2 cups hot cooked rice (cooked without added fat or salt)
Spray a nonstick medium skillet with vegetable spray; heat on medium-high. Add chicken, saute quickly until brown and tender. In a small bowl, combine orange juice, BBQ sauce, pineapple and juice; add to chicken, heat thoroughly, but do not boil. When hot, serve over rice; sprinkle almonds on top.
Yield: 2 servings
1 serving contains:
Cal: 490kc, Prot: 33g, Fat: 6g, Carb: 76g, Fiber: 4g, Chol: 73 mg, Sodium: 203mg
Italian Parmesan Baked Chicken
1/4 cup fat-free Italian salad dressing
2 boneless chicken breast halves, skinned
1 egg white, slightly beaten
1 teaspoon water
2 tablespoons grated Parmesan cheese, made with part skim milk
1/4 cup fine dry bread crumbs
1 teaspoon minced parsley
dash teaspoon pepper
1/4 teaspoon paprika
1/8 teaspoon garlic powder
Pour salad dressing into a Ziploc plastic bag; add chicken. Seal and refrigerate for 3-4 hours, turning occasionally. Drain chicken, reserving the marinade. Preheat oven to 375 degrees. Spray a shallow baking dish with vegetable spray. Ina small bowl, combine egg white and water. In small shallow dish, combine Parmesan cheese, bread crumbs, parsley, salt, pepper, and paprika. Dip chicken in the egg mixture, then in crumbs until coated. Arrange chicken in prepared baking dish, spray with vegetable spray, and pour remaining marinade over all. Bake in 375 degree oven for 40-45 minutes or until tender.
Yield: 2 servings
1 serving contains:
Cal: 205kc, Prot: 32g, Fat: 5g, Carb: 3g, Fiber: 0g, Chol: 77mg, Sodium 283mg
2 boneless chicken breast halves, skinned
1 egg white, slightly beaten
1 teaspoon water
2 tablespoons grated Parmesan cheese, made with part skim milk
1/4 cup fine dry bread crumbs
1 teaspoon minced parsley
dash teaspoon pepper
1/4 teaspoon paprika
1/8 teaspoon garlic powder
Pour salad dressing into a Ziploc plastic bag; add chicken. Seal and refrigerate for 3-4 hours, turning occasionally. Drain chicken, reserving the marinade. Preheat oven to 375 degrees. Spray a shallow baking dish with vegetable spray. Ina small bowl, combine egg white and water. In small shallow dish, combine Parmesan cheese, bread crumbs, parsley, salt, pepper, and paprika. Dip chicken in the egg mixture, then in crumbs until coated. Arrange chicken in prepared baking dish, spray with vegetable spray, and pour remaining marinade over all. Bake in 375 degree oven for 40-45 minutes or until tender.
Yield: 2 servings
1 serving contains:
Cal: 205kc, Prot: 32g, Fat: 5g, Carb: 3g, Fiber: 0g, Chol: 77mg, Sodium 283mg
Creamy Chicken and Fettuccine
2 boneless chicken breast halves, skinned
vegetable spray
1 teaspoon olive oil
3 tablespoons chopped onion
1 clove garlic, minced
1 cup evaporated skim milk
1 tablespoon unbleached or all-purpose flour
1 tablespoon white wine
2 tablespoons shredded fat-free Swiss cheese
2 cups hot cooked fettuccine
2 teaspoons Parmesan cheese, made with skim milk
Place chicken between 2 pieces of plastic wrap and pound until about 1/4" thick. Spray a nonstick skillet with vegetable spray, add oil, then heat to medium-high. Add onion and garlic; saute quickly, add chicken and continue to cook about 4-5 minutes or until chicken is tender. Removed chicken and onions; set aside and keep warm. In a small jar, combine milk and flour; shake until flour is dissolved. Slowly pour into skillet, stirring constantly and scraping sides of skillet. Continue to cook until it begins to thicken. Add wine and Swiss cheese, stirring constantly until bubbly and cheese melts. To serve: place fettuccine on plate, place chicken alongside and pour about 1 teaspoon sauce over each piece of chicken. Pour remaining sauce over pasta. Sprinkle with Parmesan cheese.
Yield: 2 servings
1 serving contains:
Cal: 493kc, Prot: 47g, Fat: 7g, Carb: 57g, Fiber: 3g, Chol: 124mg, Sodium: 367mg
Serving Suggestion: Serve with Asparagus-Raspberry Salad and hot bread
vegetable spray
1 teaspoon olive oil
3 tablespoons chopped onion
1 clove garlic, minced
1 cup evaporated skim milk
1 tablespoon unbleached or all-purpose flour
1 tablespoon white wine
2 tablespoons shredded fat-free Swiss cheese
2 cups hot cooked fettuccine
2 teaspoons Parmesan cheese, made with skim milk
Place chicken between 2 pieces of plastic wrap and pound until about 1/4" thick. Spray a nonstick skillet with vegetable spray, add oil, then heat to medium-high. Add onion and garlic; saute quickly, add chicken and continue to cook about 4-5 minutes or until chicken is tender. Removed chicken and onions; set aside and keep warm. In a small jar, combine milk and flour; shake until flour is dissolved. Slowly pour into skillet, stirring constantly and scraping sides of skillet. Continue to cook until it begins to thicken. Add wine and Swiss cheese, stirring constantly until bubbly and cheese melts. To serve: place fettuccine on plate, place chicken alongside and pour about 1 teaspoon sauce over each piece of chicken. Pour remaining sauce over pasta. Sprinkle with Parmesan cheese.
Yield: 2 servings
1 serving contains:
Cal: 493kc, Prot: 47g, Fat: 7g, Carb: 57g, Fiber: 3g, Chol: 124mg, Sodium: 367mg
Serving Suggestion: Serve with Asparagus-Raspberry Salad and hot bread
Spicy Chicken Kabobs
2 boneless chicken breast halves, skinned, cut into 1" cubes
2 tablespoon chopped onion
1 teaspoon marjoram
dash crushed red peppers
1 tablespoon Worcestershire sauce
1 tablespoon white wine
1 tablespoon rice vinegar
1 tablespoon brown sugar
1/2 onion cut into quarters
1/2 bell pepper cut into quarters
Place chicken in a Ziploc plastic bag. In a small bowl, combine onion, marjoram, red pepper, Worcestershire sauce, wine, vinegar, and brown sugar. Blend well and pour over chicken. Seal bag and refrigerate at least 30 minutes or for several hours. When ready to cook, preheat grill. Remove chicken from marinade with a slotted spoon, draining slightly, reserve marinade. Thread chicken pieces onto metal skewers, alternations with onion and bell pepper. Place skewers on hot grill; cook about 15-20 minutes, basting with remaining marinade and turning occasionally until chicken is tender.
Yield: 2 servings
1 serving contains:
Cal: 178kc, Prot: 27g, Fat: 3g, Carb: 8g, Fiber: 1g, Chol: 73mg, Sodium: 140mg
2 tablespoon chopped onion
1 teaspoon marjoram
dash crushed red peppers
1 tablespoon Worcestershire sauce
1 tablespoon white wine
1 tablespoon rice vinegar
1 tablespoon brown sugar
1/2 onion cut into quarters
1/2 bell pepper cut into quarters
Place chicken in a Ziploc plastic bag. In a small bowl, combine onion, marjoram, red pepper, Worcestershire sauce, wine, vinegar, and brown sugar. Blend well and pour over chicken. Seal bag and refrigerate at least 30 minutes or for several hours. When ready to cook, preheat grill. Remove chicken from marinade with a slotted spoon, draining slightly, reserve marinade. Thread chicken pieces onto metal skewers, alternations with onion and bell pepper. Place skewers on hot grill; cook about 15-20 minutes, basting with remaining marinade and turning occasionally until chicken is tender.
Yield: 2 servings
1 serving contains:
Cal: 178kc, Prot: 27g, Fat: 3g, Carb: 8g, Fiber: 1g, Chol: 73mg, Sodium: 140mg
Chicken Breast in Orange Sauce
2 boneless chicken breast halves, skinned
1 teaspoon orange zest
1/2 cup fresh orange juice
1 tablespoon white wine
1 tablespoon brown sugar
1/2 teaspoon prepared mustard
dash ground ginger
1 tablespoon cornstarch
1/4 cup water
Heat oven to 350 degrees. Place chicken in a 1-quart shallow baking dish. In a small bowl, combine juice, zest, wine, brown sugar, mustard and ginger; pour over chicken. Back, covered, in a 350-degree oven for 30 minutes or until tender. Remove chicken to serving dish, keep warm. Pour juices into a small saucepan. In a small bowl, combine cornstarch and water; add to juices. Cook over medium-low heat until it starts to thicken. Spoon sauce over chicken. Serve immediately.
Yield: 2 servings
1 serving contains:
Cal: 208kc, Prot: 27g, Fat: 3g, Carb: 15g, Fiber: 0g, Chol: 73mg, Sodium: 83mg
1 teaspoon orange zest
1/2 cup fresh orange juice
1 tablespoon white wine
1 tablespoon brown sugar
1/2 teaspoon prepared mustard
dash ground ginger
1 tablespoon cornstarch
1/4 cup water
Heat oven to 350 degrees. Place chicken in a 1-quart shallow baking dish. In a small bowl, combine juice, zest, wine, brown sugar, mustard and ginger; pour over chicken. Back, covered, in a 350-degree oven for 30 minutes or until tender. Remove chicken to serving dish, keep warm. Pour juices into a small saucepan. In a small bowl, combine cornstarch and water; add to juices. Cook over medium-low heat until it starts to thicken. Spoon sauce over chicken. Serve immediately.
Yield: 2 servings
1 serving contains:
Cal: 208kc, Prot: 27g, Fat: 3g, Carb: 15g, Fiber: 0g, Chol: 73mg, Sodium: 83mg
Sunday, June 5, 2011
Momma's Pizza Dough
Pizza Crust Recipe
2 big or 3 medium crusts
5 tsp yeast
2 cups warm water
2 TBSP sugar
Sit for 5 minutes
6 cups flour
4 TBSP olive oil
1 ½ tsp salt
Sit for about an hour
Spread with olive oil before putting sauce on
Bake at 450 for 15 minutes. Only bake one pizza at a time
2 big or 3 medium crusts
5 tsp yeast
2 cups warm water
2 TBSP sugar
Sit for 5 minutes
6 cups flour
4 TBSP olive oil
1 ½ tsp salt
Sit for about an hour
Spread with olive oil before putting sauce on
Bake at 450 for 15 minutes. Only bake one pizza at a time
Sunday, October 24, 2010
Apple Cider Turley
Makes 8-10 servings
Ingredients:
-3-4 pounds boneless turkey breast
-Salt and pepper
-1/2 cup apple cider or juice
Directions:
-Place the turkey inside a greased 3 1/2 to 5 quart slow cooker. Season with salt and pepper. Pour the juice over top. Cover and cook on low heat for 8-10 hhours, internal temperature will be 190 degrees when done.
Notes:
-A turkey breast with bone can be used by increasing the cook time to 10-12 hours on low heat. Check the internal temperature for doneness.
Ingredients:
-3-4 pounds boneless turkey breast
-Salt and pepper
-1/2 cup apple cider or juice
Directions:
-Place the turkey inside a greased 3 1/2 to 5 quart slow cooker. Season with salt and pepper. Pour the juice over top. Cover and cook on low heat for 8-10 hhours, internal temperature will be 190 degrees when done.
Notes:
-A turkey breast with bone can be used by increasing the cook time to 10-12 hours on low heat. Check the internal temperature for doneness.
Chicken for Everything!
Makes 6-8 servings
Ingredients:
-6-8 boneless, skinless chicken breasts
-2 teaspoons garlic powder
-4 cups water
-1/2 teaspoon crushed dried bay leaf
-1 tablespoon dried minced onion
Directions:
-Place all of the ingredients in a lightly greased 4 1/2 to 6 quart slow cooker. Cover and cook on low heat for 6-8 hours or on high heat for 3-4 hours. Remove chicken from slow cooker and shred or chop to use in casseroles, soups, or other dishes. Chicken can be frozen in individual freezer bags for easy use later.
Ingredients:
-6-8 boneless, skinless chicken breasts
-2 teaspoons garlic powder
-4 cups water
-1/2 teaspoon crushed dried bay leaf
-1 tablespoon dried minced onion
Directions:
-Place all of the ingredients in a lightly greased 4 1/2 to 6 quart slow cooker. Cover and cook on low heat for 6-8 hours or on high heat for 3-4 hours. Remove chicken from slow cooker and shred or chop to use in casseroles, soups, or other dishes. Chicken can be frozen in individual freezer bags for easy use later.
Chicken Fajitas
Makes 8-10 servings
Ingredients:
-4-6 frozen boneless, skinless chicken breasts
-2 1/2 cups chunky salsa
-1 green bell pepper, thinly sliced
-1 red bell pepper, thinly sliced
-1/2 cup chopped onion
-1 large onion, thinly sliced
-Soft flour tortillas (gluten free)
Directions:
-Place all ingredients except tortillas in a greased to 4 to 6 quart slow cooker. Cover and cook on low heat for 10-12 hours or on high heat for 5-6 hours. Just before serving, remove fajita mixture with a spoon and shred chicken using two forks. Scoop chicken mixture into tortillas and serve.
Ingredients:
-4-6 frozen boneless, skinless chicken breasts
-2 1/2 cups chunky salsa
-1 green bell pepper, thinly sliced
-1 red bell pepper, thinly sliced
-1/2 cup chopped onion
-1 large onion, thinly sliced
-Soft flour tortillas (gluten free)
Directions:
-Place all ingredients except tortillas in a greased to 4 to 6 quart slow cooker. Cover and cook on low heat for 10-12 hours or on high heat for 5-6 hours. Just before serving, remove fajita mixture with a spoon and shred chicken using two forks. Scoop chicken mixture into tortillas and serve.
Lemonade Chicken
Makes 4 servings
Ingredients:
-4 boneless, skinless chicken breasts
-1 (6 ounce) can frozen lemonade, thawed
-3 tablespoons brown sugar
-1 tablespoon vinegar
-1/4 cup ketchup
-1 (14 ounce) can chicken broth
Directions:
-Place chicken in a greased 3 to 4 1/2 quart slow cooker. Combine the remaining ingredients and then pour over the chicken. Cover and cook on low heat for 6-8 hours or on high heat for 3-4 hours.
Ingredients:
-4 boneless, skinless chicken breasts
-1 (6 ounce) can frozen lemonade, thawed
-3 tablespoons brown sugar
-1 tablespoon vinegar
-1/4 cup ketchup
-1 (14 ounce) can chicken broth
Directions:
-Place chicken in a greased 3 to 4 1/2 quart slow cooker. Combine the remaining ingredients and then pour over the chicken. Cover and cook on low heat for 6-8 hours or on high heat for 3-4 hours.
Hawaiian BBQ Chicken
Makes 4-6 servings
Ingredients:
-4-6 boneless, skinless chicken breasts
-1 (8 ounce) can crushed pineapple
-1 (16 ounce) bottle barbecue sauce
-Hot cooked rice
Directions:
-Place chicken in a greased 3 1/2 to 5 quart slow cooker. Combine the pineapple and barbecue sauce and then pour over the chicken. Cover and cook on low heat for 6-8 hours or on high heat for 3-4 hours. Serve over the hot cooked rice.
Ingredients:
-4-6 boneless, skinless chicken breasts
-1 (8 ounce) can crushed pineapple
-1 (16 ounce) bottle barbecue sauce
-Hot cooked rice
Directions:
-Place chicken in a greased 3 1/2 to 5 quart slow cooker. Combine the pineapple and barbecue sauce and then pour over the chicken. Cover and cook on low heat for 6-8 hours or on high heat for 3-4 hours. Serve over the hot cooked rice.
Chicken Cacciatore
Makes 4 servings
Ingredients:
-2-4 frozen boneless, skinless chicken breasts
-1 (26 ounce) jar chunky vegetable spaghetti sauce
-1/2 teaspoon minced garlic
Directions:
-Place chicken in a greased 3 to 4 1/2 quart slow cooker. Pour spaghetti sauce over top. Sprinkle with the garlic. Cover and cook on low heat for 10-12 hours or on high heat for 5-6 hours.
Ingredients:
-2-4 frozen boneless, skinless chicken breasts
-1 (26 ounce) jar chunky vegetable spaghetti sauce
-1/2 teaspoon minced garlic
Directions:
-Place chicken in a greased 3 to 4 1/2 quart slow cooker. Pour spaghetti sauce over top. Sprinkle with the garlic. Cover and cook on low heat for 10-12 hours or on high heat for 5-6 hours.
Citrus-Glazed Chicken
Makes 4 servings
Ingredients:
-4 boneless, skinless chicken breasts
-1/3 cup orange juice
-1 (14 ounce) can chicken broth
-3 tablespoons brown sugar
-1/8 teaspoon salt
-1 tablespoon cornstarch
Directions:
-Place chicken in a greased 3 to 4 1/2 quart slow cooker. Pour the orange juice and chicken brother over the chicken. Sprinkle brown sugar and salt over top. Cover and cook on low heat for 6-9 hours. Remove chicken with a slotted spoon or spatula; set aside.
-Pour liquid from the slow cooker into a small saucepan. Stir in the cornstarch with a whisk. Bring to a boil over medium heat, stirring until sauce thickes. Pour glaze over chicken.
Ingredients:
-4 boneless, skinless chicken breasts
-1/3 cup orange juice
-1 (14 ounce) can chicken broth
-3 tablespoons brown sugar
-1/8 teaspoon salt
-1 tablespoon cornstarch
Directions:
-Place chicken in a greased 3 to 4 1/2 quart slow cooker. Pour the orange juice and chicken brother over the chicken. Sprinkle brown sugar and salt over top. Cover and cook on low heat for 6-9 hours. Remove chicken with a slotted spoon or spatula; set aside.
-Pour liquid from the slow cooker into a small saucepan. Stir in the cornstarch with a whisk. Bring to a boil over medium heat, stirring until sauce thickes. Pour glaze over chicken.
Cajun Chicken Pasta
Makes 6-8 servings
Ingredients:
-1 pound boneless, skinless chicken tenders
-1 (15 ounce) can crushed tomatoes
-1 (6 ounce) can tomato paste
-1/2 cup chopped red bell pepper
-1/2 cup chopped onion or 1/4 cup dried minced onion
-1 tablespoon minced garlic
-1 1/2 teaspoons Cajun seasoning
-1/4 teaspoon crushed bay leaves
-Cooked penne pasta, or other favorite pasta (if gluten free)
Directions:
-Combine all ingredients except pasta in a greased 3 1/2 to 5 quart slow cooker. Cover and cook on low heat for 6-8 hours. Serve over hot cooked pasta.
Ingredients:
-1 pound boneless, skinless chicken tenders
-1 (15 ounce) can crushed tomatoes
-1 (6 ounce) can tomato paste
-1/2 cup chopped red bell pepper
-1/2 cup chopped onion or 1/4 cup dried minced onion
-1 tablespoon minced garlic
-1 1/2 teaspoons Cajun seasoning
-1/4 teaspoon crushed bay leaves
-Cooked penne pasta, or other favorite pasta (if gluten free)
Directions:
-Combine all ingredients except pasta in a greased 3 1/2 to 5 quart slow cooker. Cover and cook on low heat for 6-8 hours. Serve over hot cooked pasta.
Corn on the Cob
Makes 6-8 servings
Ingredients:
-6-8 ears of corn, in husks
-3 1/4 cups water
Directions:
-Remove silk from corn but leave husks on. (If husks fall off, tie back on with kitchen twine.) Lay corn on its side in a 4 1/2 to 6 quart slow cooker. Add water. Cover and cook on high heat for 2-3 hours.
Ingredients:
-6-8 ears of corn, in husks
-3 1/4 cups water
Directions:
-Remove silk from corn but leave husks on. (If husks fall off, tie back on with kitchen twine.) Lay corn on its side in a 4 1/2 to 6 quart slow cooker. Add water. Cover and cook on high heat for 2-3 hours.
Chicken Tortilla Soup
Makes 8-10 servings
Ingredients:
-1 pound boneless, skinless chicken, cooked and shredded
-1 (15 ounce) can crushed tomatoes
-1 (10 ounce) can enchilada sauce
-1 medium onion, chopped, or 1/2 cup dried minced onion
-1 (4 ounce) can chopped green chiles
-2 cloves garlic, minced
-2 cups water
-1 (14.5 ounce) can chicken broth
-1 (15 ounce) can whole kernel corn
-1 teaspoon cumin
-1 teaspoon chili powder
-1/4 teaspoon crushed bay leaves
-1 tablespoon dried chopped cilantro
-1 bag tortilla chips
Directions:
-Combine all ingredients except chips in a greased 4 1/2 to 6 quart slow cooker. Cover and cook on low heat for 6-8 hours or on high heat for 3-4 hours. Serve with crushed tortilla strips sprinkled over top.
Note:
-Add 1 cup shredded carrots or shredded zucchini at the beginning of cook time for extra veggies.
Ingredients:
-1 pound boneless, skinless chicken, cooked and shredded
-1 (15 ounce) can crushed tomatoes
-1 (10 ounce) can enchilada sauce
-1 medium onion, chopped, or 1/2 cup dried minced onion
-1 (4 ounce) can chopped green chiles
-2 cloves garlic, minced
-2 cups water
-1 (14.5 ounce) can chicken broth
-1 (15 ounce) can whole kernel corn
-1 teaspoon cumin
-1 teaspoon chili powder
-1/4 teaspoon crushed bay leaves
-1 tablespoon dried chopped cilantro
-1 bag tortilla chips
Directions:
-Combine all ingredients except chips in a greased 4 1/2 to 6 quart slow cooker. Cover and cook on low heat for 6-8 hours or on high heat for 3-4 hours. Serve with crushed tortilla strips sprinkled over top.
Note:
-Add 1 cup shredded carrots or shredded zucchini at the beginning of cook time for extra veggies.
Chili Con Pollo
Makes 8-10 servings
Ingredients:
-3 large boneless, skinless chicken breasts
-1 (16 ounce) jar chunky salsa
-1 (15.8 ounce) can great Northern beans, with liquid
-1 (15 ounce) can black beans, with liquid
-1 (14.5 ounce) can diced tomatoes, with liquid
-2 teaspoons cumin
Directions:
-Place chicken in a greased 3 1/2 to 5 quart slow cooker. Pour salsa, beans, tomatoes, and cumin over top. Cover and cook on low heat for 6-9 hours. Break chicken into bite-size pieces with two forks before serving.
Note:
-Use hot salsa and diced tomatoes with green chiles for a spicier version.
Ingredients:
-3 large boneless, skinless chicken breasts
-1 (16 ounce) jar chunky salsa
-1 (15.8 ounce) can great Northern beans, with liquid
-1 (15 ounce) can black beans, with liquid
-1 (14.5 ounce) can diced tomatoes, with liquid
-2 teaspoons cumin
Directions:
-Place chicken in a greased 3 1/2 to 5 quart slow cooker. Pour salsa, beans, tomatoes, and cumin over top. Cover and cook on low heat for 6-9 hours. Break chicken into bite-size pieces with two forks before serving.
Note:
-Use hot salsa and diced tomatoes with green chiles for a spicier version.
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