by Tosha Stafford | Oct 11, 2020 | Crockpot, Entree
This recipe is a family favorite. Â It makes about 16 servings portioned at 1 cup each.
White Chicken Chili
Prep Time 10 mins
Cook Time 8 hrs
Total Time 8 hrs 10 mins
Servings 16 Servings
Calories 265 kcal
- 3 each boneless, skinless chicken breast
- 2 cans white kidney beans
- 2 cans navy beans
- 1 can rotel I used the 14.5 ounce can
- 1 can corn
- 1 8 oz container great value light cream cheese
- 1 small onion, diced
- 1 package hidden valley ranching seasoning
- 1 tsp cumin
- 1 tsp onion powder
- 1 TBSP chili powder
Place the chicken in the crockpot with water and cook on slow for about 6 hours. After the cooking time is over, take the chicken breast out of the crockpot and shred.
Add the shredded chicken back into the crock pot.
Add the kidney beans and navy beans into the crockpot.
Pour the corn, undrained, into the crockpot.
Pour the rotel, undrained, into the crockpot.
Add all spices.
Place the cream cheese on top. Cover with lid and cook on low for another 2 hours.
Stir all together, occasionally, for 2 hours. Once done enjoy!
Makes 16 1 cup servings.
Calories: 265kcalCarbohydrates: 22.6gProtein: 30.9gFat: 5.1gSaturated Fat: 2.1gPolyunsaturated Fat: 0.8gMonounsaturated Fat: 0.8gCholesterol: 70.3mgSodium: 573mgPotassium: 585.4mgFiber: 6.5gSugar: 3.2gVitamin A: 405IUVitamin C: 2.6mgCalcium: 64mgIron: 2.5mg
by Tosha Stafford | Sep 2, 2019 | Casserole, Entree
Taco bake
Prep Time 10 mins
Cook Time 15 mins
Total Time 1 hr 5 mins
Servings 9 servings
Calories 223 kcal
- 1 pound 93/7 lean ground beef
- 1 bundle cilantro, chopped
- 1 cup grape tomatoes
- 1 medium spaghetti squash
- 1 can corn
- 1/2 cup yellow onion, diced
- 2 TBSP taco seasoning
- 1 TBSP olive oil
- 1 cup low fat cheese
Preheat your oven to 400 degrees. Place your spaghetti squash halves on a baking sheet, with insides facing up and seeds scooped out. Drizzle with olive oil and bake for approximately 40 minutes util the center is tender. Allow too cool.
While the squash is roasting, brown your ground meat in a large skillet over medium heat until it is full cooked. Once cooked, drain any grease out and add taco seasoning, tomatoes, corn and onion and cook for 2-3 minutes or until the veggies have softened slightly.
Once the squash is cooked and cooled slightly for handling, use a for and shred for noodle-like strands. Transfer the spaghetti squash to th skillet with everything else.
Stir all together and then transfer to a 9 x 13 baking dish. Top with cheese and chopped cilantro. Bake for 15 minutes or until the cheese has melted.
Calories: 223kcalCarbohydrates: 14gProtein: 21gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 38mgSodium: 735mgPotassium: 234mgFiber: 2gSugar: 5gVitamin A: 1300IUVitamin C: 19.8mgCalcium: 210mgIron: 2.2mg
Keyword casserole, low carb
by Tosha Stafford | Aug 26, 2018 | Crockpot, Entree, Soft Food Phase
Chicken Taco Soup
Prep Time 10 mins
Cook Time 6 mins
Total Time 16 mins
Servings 12 servings (1 cup)
Calories 199 kcal
- 2 pounds boneless, skinless chicken breast about 3 large chicken breasts
- 1 can corn
- 1 can rotel
- 1 can white kidney beans
- 1 can black beans
- 1 can stewed tomatoes mexican style
- 1 can pinto beans
- 1 packet chicken taco seasoning
- 1 packet hued valley ranching seasoning
Set crockpot to low and place chicken breast in crockpot with 3 cups of water and cook for 5-6 hours.
When you can shred chicken with fork and drain all the water out.
Mix in all canned goods (do not drain juices), ranch and taco seasoning.
Cook on low for another 1-2 hours.
*Cut out corn for soft food phase
Calories: 199kcalCarbohydrates: 26.4gProtein: 18.4gFat: 2.9gSaturated Fat: 0.2gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 0.5gCholesterol: 32.5mgSodium: 934.2mgPotassium: 45.8mgFiber: 5.9gSugar: 5.5gVitamin A: 330IUVitamin C: 5.8mgCalcium: 52mgIron: 2.3mg
Keyword crockpot, high fiber, meal prep, protein