Hey peeps!  It’s a cruddy day outside today – rainy and cold.  Better than snow though.

So last night I made mexican for my Mom and step father.  Mexican MY WAY.

Delicious, cheap to make and healthy.

Salsa Crock Pot Chicken

3lbs Chicken breast

1 jar Salsa

1 cup Additional water or unflavored tomato sauce

Put everything in the crockpot on low for 6 hours.  Shred the chicken and leave on low for another 2 hours.

  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 113.5
  • Total Fat: 1.1 g
  • Cholesterol: 49.3 mg
  • Sodium: 255.9 mg
  • Total Carbs: 4.0 g
  • Dietary Fiber: 0.0 g
  • Protein: 19.6 g

With that, I made some Southwest Style Oven Rice

1 cup uncooked Brown Rice (Carolina)

1 15 oz can (fat free/low sodium) chicken broth

1 4oz can diced green chilis

1/2 c blak beans (reduced sodium), drained

1 mini can (no salt added) corn, drained

1/2 c diced tomatos (Salsa, Southwestern or Chili flavor)

Put all ingredients into a 2.5 quart casserole dish, cover and bake at 350 degrees for 60-70 min, stirring once or twice.

  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 65.3
  • Total Fat: 0.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 224.4 mg
  • Total Carbs: 13.0 g
  • Dietary Fiber: 1.4 g
  • Protein: 2.3 g

Put the two together with a half cup of fat free refried beans and Ole! 

Stats for this bowl of yummy goodness  =

289 Calories

2g Fat

37g Carbs

29g Protein

The only downside to this dish is the sodium.  Even though I use low sodium/no sodium stuff, it’s still pretty high (around 980).  I just make sure to drink a ton of water to counteract any bloat. 

Oh hey!  Only 20 more days till I can have peanut/nut butter again!  Half way there, baby!

These are definitely helping:

Stats are very similar to PB too (which is cool cause that’s where a lot of my daily fat was coming from and I have been waaaay low lately):

AND 90 mg for a 1/4 cup as opposed to the 980 in the pumpkin seeds!! 

 I’m out- hope your Monday isn’t sucking too bad!


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