Grilled Sweet Potatoes

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You need another option for that healthy carbohydrate at dinner?  Well, you should add these to your lineup!  I must admit, I was a bit skeptical of how these would turn out.  I wasn’t so sure that the grill would really be much of a compliment to the sweet potato.  However, I had to give it a try because I knew the calories would be ideal.  I gotta say . . . I was pleasantly surprised.  The grill gave these a fantastic flavor and left me wishing that my portion size could be doubled.

You can choose to cut these into 1/2-inch thick pieces or leave them at 1-inch thick pieces.  To no surprise, they cook up a little faster if they’re only 1/2-inch thick.  Just do your best to get them all the same thickness so that they’re all done at the same time.

Grilled Sweet Potatoes
Adapted from Mel’s Kitchen Cafe

*Note: The key to this recipe is cutting all the sweet potato pieces as close to the same size as possible that way they cook evenly. Also, feel free to add other spices to fancy them up a bit. Chili powder and cumin for a southwest kick anyone?

4 medium sweet potatoes/yams, peeled and cut into 1/2-inch or 1-inch chunks
1 T. Olive oil
salt and pepper, to taste
bamboo skewers

Place all of the sweet potato chunks in a large microwaveable bowl. Cover with plastic wrap and microwave for three minutes. Remove from the microwave, stir, recover with plastic wrap and microwave 2-3 minutes more, until the sweet potatoes are just tender enough to thread on skewers (but not overly soft – they will cook through on the grill).

If any liquid is left in the bowl holding the sweet potatoes, drain it off.  Drizzle sweet potatoes with olive oil, sprinkle with salt and pepper, and then lightly toss to coat sweet potatoes.  Thread pieces of sweet potato on each skewer.

Preheat a charcoal or gas grill to medium or medium-high heat. Grill the sweet potato skewers, flipping every 5-6 minutes, for a total of about 15-20 minutes, until the sweet potatoes are tender.

Serve immediately.

Serves 8.

Nutritional Information (Per Serving = 1/2 Sweet Potato)
Calories:  100.3
Protein:  1.3g
Carbs:  19.7g
Fat:  2.0g (0.3g = Sat.)
Fiber:  2.4g
Sugars:  0g

Beach Salsa

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I love my beautiful aunt Jodie, and my love for her grew even more when I snatched this recipe from her.  I knew it would be a keeper for at least three good reasons:  1) It’s from Jodie, 2) It has “beach” in the title and you all know how I love the beach, and 3) It’s salsa and I also love salsa . . . especially freshly made salsa!

If that isn’t enough to convince you that this salsa is the best ever, then let me tell you that every time I have ever taken this salsa to a party, pot luck, family event, etc., I am begged for the recipe.  So, if you’re looking to score friends, impress your family, or just want to make your loved ones happy . . . this is a no-fail way to do it!

Now, I know you’re going to wonder what an Italian dressing mix is doing in salsa, but go with me here.  You’re going to be amazed, simply amazed!  The way the lime mixes with that dressing and then coats everything in this salsa leaves a flavor that is indescribable.  While your tomatoes are coming fresh off the vine, make sure you throw this EASY salsa together before your garden dries up.  The hardest part about making this salsa is chopping the tomatoes.  That’s how easy the recipe is.

THANKS JODIE!

Beach Salsa
Adapted from Aunt Jodie

7 Roma tomatoes, chopped
1 can chopped olives
cilantro (to taste), chopped
1 can black beans, drained & rinsed
1 can corn, drained
4-5 green onions, chopped
juice from 2 limes
1 package dry Italian dressing

Dilute dry dressing mix in lime juice.  Mix all other ingredients and add to it.  That’s it!  So easy and so good!

Makes approximately 8 cups.

*I’ve used fresh tomatoes (not Roma) out of my garden when they are in season.  They work well too.  They are juicier than Roma tomatoes, so you may want to chop them, place them in a strainer, let some of the liquid drain off of them, and then add them to your bowl.

*For less carbohydrates leave out the corns & beans.

Nutritional Information (Per Serving = 1/4 Cup)
Calories:  27.7
Protein:  1.0g
Carbs:  4.7g
Fat:  0.7g (0.2g = Sat.)
Fiber:  1.0g
Sugars:  0.9g

Nutritional Information (Per Serving without Corn/Beans)
Calories:  16.7
Protein:  0.3g
Carbs:  1.8g
Fat:  0.7g (0.2g = Sat.)
Fiber:  0.4g
Sugars:  1.1g

Bacon, Lettuce, & Tomato Sandwiches – BLT’s

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YAY!!!!  My computer is back and my friend, a genius, has restored every file to its proper place.  I am super relieved and ready to get back on track with recipes.  So, even though today is Friday and I usually do a non-recipe post, I’m breaking the Friday Feature rule and giving you a recipe anyways.  After all, I just cannot resist letting you go one more summer day without this one!

No question!  A good BLT is my favorite summer sandwich, hands down!  I love it when those fresh tomatoes are coming out of my garden faster than I can eat them.  There’s nothing like a fresh tomato right from my backyard and this sandwich is a darn good way to eat them up!  Of course, the traditional BLT with full-fat mayo and regular bacon might not be the healthiest way to indulge, so I’ve come up with a solution that I still love but can leave the calorie guilt for an ice cream sundae or something.

This is simple, folks!  You just toast your bread, slather on some homemade guacamole, add some cooked Canadian bacon, layer on some sliced garden tomatoes (I used my yummy Lemon Boy-Yellow ones and our tasty Celebrity-Red ones), and top with lettuce.  That guacamole seriously takes this sandwich somewhere a BLT has never gone before.  Perhaps it is my deep love for the avocado, but I have wanted to eat this sandwich every day for the past week!  And, trust me, my craving hasn’t slowed down a bit!

Bacon, Lettuce, & Tomato Sandwiches – BLT’s
Mimi Original

4 slices whole wheat bread (such as Sara Lee Delightful)
2 servings (approx. 4 Tablespoons) Guacamole
6 oz. Canadian bacon
sliced tomatoes
lettuce

Toast bread.  While bread is toasting place Canadian bacon in a nonstick skillet over Medium heat.  Cook both sides of bacon until golden marks appear.  Remove from heat.  Spread approximately 2 tablespoons of guacamole on one slice of toast, add 3 oz. of Canadian bacon, sliced tomatoes, lettuce, and top with another slice of toast.  Repeat with remaining ingredients.  Cut in half and enjoy!

Serves 2.

Nutritional Information (Per Serving = 1 Sandwich)
Calories:  295
Protein:  24.5g
Carbs:  26.9g
Fat:  12.1g (2.7g = Sat.)
Fiber:  7.5g
Sugars:  2.3g

Easy Guacamole

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Let’s talk avocado for a moment!  The avocado is high in fat and it’s the fat the makes up most of its calories.  However, the fat found here is GOOD fat!  Not only do we find the good, healthy fat in these babies, but there are also 25 essential nutrients to be found.  I won’t bore you with all of those, but I can list some of the health benefits that come from eating this healthy food.  For starters, because we are staring at healthy fat here, the avocado is heart healthy.  This helps reduce the risk of heart disease, stroke, controls blood pressure, and lowers bad cholesterol levels.  It’s anti-inflammatory (thanks to the phytonutrients found), promotes eye health, regulates blood sugar levels, protects against cancer, has anti-aging properties, it aids in healthy skin, and can even cure bad breath.  Wow!  Sounds like a great food choice to me!  However, as with most things, let’s remember to keep portions in check and not go crazy!  Too much of a good fat, can turn bad.  Avocados are also great for those trying to gain weight as the fat calories can add up fast.  So, if you’re NOT trying to gain weight, keep your portions under control and you’ll be all that much better for it!

Now . . . let’s move on to this GREAT recipe!

This is, by far, my favorite way to prepare guacamole.  It isn’t complicated, and it tastes FABULOUS!  There are a lot of recipes out there on the best ways to make guacamole.   Trust me, I continue to get fooled into thinking that the ones that are more complicated or have  more ingredients must turn out a better guacamole.  Well, I always come back to this one.  I can throw this together in a matter of minutes and I only need a few ingredients.  In my opinion, simple is better here.  All you need is a ripe avocado, a lime, salt, and red onion.  I hate to admit it, but I can literally eat this with a spoon right out of my preparation bowl.  Oh, it is sooooo good!

But, if I can refrain from eating it all from the bowl then I will most commonly use this as an appetizer or side dish served with baked chips, topped on Mexican dishes, or as a spread on sandwiches.  I can’t wait for you to see my post tomorrow because I’ve incorporated this delicious guacamole into one of my most favorite summer time sandwiches.  Stay tuned!

Easy Guacamole

1 ripe avocado
lime juice, 1 lime
1 tsp. kosher salt
1 tablespoon red onion, finely diced

Peel and cut avocado and place in a small bowl. (If you need instructions on how to do this, click here.  I use method 2b and 3a when I’m making this guacamole.)  Juice one lime and pour over guacamole (I just cut my lime in half and squeeze it right over the avocado).  Take a fork and mash the avocado up and combine it well with the lime juice.  This should automatically give you the consistency of guacamole.  Add the salt and diced red onion and mix to combine.

If time permits, cover tightly with plastic wrap (the plastic wrap should be touching the guacamole so that the air cannot touch it) and place in the refrigerator for one hour or longer.  This will allow the flavors to all meld together, giving you a much better tasting guacamole.

Serves 6.

Nutritional Information Per Serving
Calories:  56
Protein:  0.7g
Carbs:  3.5g
Fat:  4.9g (0.7g)
Fiber:  2.3g
Sugars:  0.3g

Cheese Stuffed Grilled Zucchini Rolls

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Wondering where I’ve been the last week!?  Well, I’ve been around but my computer hasn’t!  It got sick and contracted a virus and has been MIA for seven days now!  Don’t worry; it’s in the process of getting fixed.  However, I’m able to bring you this post while borrowing another computer.  Let’s all cross our fingers that I get my own computer up and running soon so I can continue to bring you regular recipe posts.

Here’s another recipe for my fellow zucchini lovers (or those of you who have so much zucchini on hand that you’re looking for new ways to prepare it).  I got the idea from Real Mom Kitchen and modified it in a way to trim it down a tad, but keep fabulous flavor!   These make a great appetizer or side dish.  I love the way that the grill brings out a smoky flavor in the zucchini and when it’s paired with garlic and cheese . . . YUM!  You can totally play around with the flavors of the Laughing Cow Cheese.  I used the Creamy Swiss, but I’m guessing the Garlic & Herb one would be divine (although I would cut down on my garlic seasoning if I went that route).  The beauty of these, besides that they taste great, is that they are simple to prepare and can be made ahead of time.  So, what’s holding you back?  Keep that zucchini comin’!

Cheese Stuffed Grilled Zucchini Rolls
Adapted from Real Mom Kitchen

1 medium zucchini
cooking spray (such as Pam)
garlic seasoning mix, to taste (such as Johnny’s or Santa Maria)
2 wedges Light Laughing Cow Cheese

Slice zucchini into 1/4 thick slices lengthwise, discard the two outer slices that are mainly skin (the goal here is to have 6 usable slices to put on the grill).

Place the remaining 6 slices on a baking sheet and spray both sides with cooking spray.  Lightly sprinkle one side with garlic seasoning mix of your choice.

Place directly on a grill that has been preheated to medium.  Grill the slices until grill marks show on both sides and zucchini is tender, about 3-4 minutes per side.

Remove the slices from the grill and place on the baking sheet.  Allow to cool.

Once cooled, place 1/3 of the cheese found in a Laughing Cow Wedge at one end of each zucchini slice.  Roll the slice up beginning with the end where the cheese spread is and secure with a toothpick.  Serve immediately or refrigerate until ready to serve.  These can be made up to a day in advance.

Serves 2.

Nutritional Information (Per Serving = 3 Rolls)
Calories:  71
Protein:  3.4g
Carbs:  10.9g
Fat:  1.6g (1g = Sat.)
Fiber:  3.2g
Sugars:  4.8g

Chili-Lime Chicken Kabobs

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I’m already starting to worry about how many “summer grilling” days we are gonna have left!  It’s a sad day when the grill doesn’t get used almost every day so I’m still trying to take full advantage of it while I can!  These kabobs were well worth making on one of my last grilling days.  They definitely did not lack in flavor; that is FOR sure!  I loved the use of spices found here.  The chili powder/paprika went fabulously with the garlic and lime and there was even a slight bit of heat from the cayenne.  These kabobs tasted like a Mexican BBQ and they were great on their own, but as I ate them I thought they would be SO good in tacos or fajitas too.  Either way . . . they are delicious and in no way boring!  Make them quick – before grilling season is O.V.E.R.

Chili-Lime Chicken Kabobs
Adapted from The Sisters Cafe

4-6 chicken breast halves (boneless, skinless), about 2 lbs
1 sweet red pepper
1 sweet onion

6 Tb olive oil
3 Tb red wine vinegar
2 limes, juiced (4 Tb)
1 1/2 tsp chili powder
1 tsp paprika
1 tsp onion salt
2 tsp minced garlic cloves
1/4 tsp cayenne pepper (more if you like it spicy)
1/2 tsp salt
1/2 tsp freshly ground black pepper

Cut chicken and pepper into 2 inch pieces.  Peel onion and cut into quarters.  Slice through each quarter to make 8 chunks. (When you pull apart the onion layers, the outer layers should now be in roughly 2 inch pieces) Set aside.

In a small bowl, whisk together the olive oil, vinegar, and lime juice.  Stir in spices. Marinate chicken and vegetables for 4-6 hours or overnight.  (You can place the chicken and vegetables in separate shallow containers.  I make sure the chicken is covered with marinade first. Any leftover marinade, use for the vegetables. And, if I’m lucky – I reserve about 3 tablespoons to brush on my kabobs while they’re cooking.)

Preheat the grill to medium heat.  Thread chicken, pepper, and onion onto metal skewers and discard the marinade. Grill skewers, turning occasionally, for 10-15 minutes, or until juices run clear (or chicken registers 165 degrees when tested with a termometer).  If you reserved any marinade, brush marinade on skewers each time you turn them.

Serves 8.

Nutritional Information of Chicken Only (Per Serving = 4 oz.)
Calories:  150
Protein:  23.1g
Carbs:  1.3g
Fat:  6.3g (0.8g = Sat.)
Fiber:  0.2g
Sugars: 0.2g

Sautéed Summer Squash

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Still looking for ways to use up that zucchini that’s pouring out of your garden?  Well, here’s one more recipe you can add to your mix.  I loved how the garlic and fresh herbs powered the flavor up of the summer squash in this recipe!  The flavors bounced off the tongue.  I also loved the method of removing some of the liquid from the squash before throwing it in the skillet.  The end result left me with a texture that was fabulous . . . not too soggy, but not too crispy.  Just perfect!

Here are a couple of extra tips for you before you make the recipe.  You’ll want to avoid using large squash here, because they will be filled with lots of big seeds.  Go for small-to-medium sized squash.  Also – if you do not have Kosher salt and want to substitute table salt (in step 1), then you will want to reduce the amount of salt to 3/4 teaspoon.  If curious, the reason why you will want to salt before sauteing is that this helps to remove excess moisture before the squash ever hits the skillet.  This allows us to use minimal amounts of oil to achieve golden brown results, plus you won’t end up with stewed, overcooked squash sitting in a pool of water.

As for the herbs . . . I also grow a few varieties of herbs every summer.  So, I used what I had on hand which was parsley and chives.  This combination was super delicious.  I thought both of these herbs complimented the garlic perfectly.  I’m sure any of the herbs suggested in the recipe will be delicious.  And, quite honestly, if you don’t have fresh herbs, you’ll probably even be happy with just the garlic.

Sautéed Summer Squash
Recipe Source: The America’s Test Kitchen Healthy Family Cookbook

1 1/2 pounds summer squash or zucchini
Kosher salt and pepper
4 tsp. extra-virgin olive oil
2 garlic cloves, minced
2 tablespoons minced fresh parsley, basil, mint, tarragon, and/or chives

Slice the squash/zucchini crosswise into 1/4-inch rounds.  Toss the squash and 1 ½ teaspoons salt together in a colander and let sit until about ¼ cup water has been released from the squash, about 30 minutes.  Pat the squash dry with paper towels and wipe off any remaining salt.

Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over medium-high heat until shimmering.  Add the squash and cook until golden brown, 5-7 minutes.

Clear the center of the skillet and add the remaining teaspoon oil and garlic.  Cook, mashing the mixture into the pan, until fragrant, about 30 seconds.  Stir it into the squash.

Off the heat, stir in the fresh herb(s), season with salt and pepper to taste, and serve.

Serves 4.

Nutritional Information (Per Serving = 1/2 Cup)
Calories:  70
Protein:  2g
Carbs:  6g
Fat:  5g (0.5g = Sat.)
Fiber:  2g

Friday Feature: Fitness Tip – Staying Fit On Vacation

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My recent vacation to Hawaii places this topic fresh on my mind!  I had a fabulous time.  I was able to accomplish all that I wanted!  I relaxed, exercised, ate well, indulged some, and played hard.  The good news is that I also avoided weight gain!  HOORAY!!

We all know that vacationing can pose challenges when trying to remain fit and healthy!  For many of us, vacation time means taking a break from exercise and nutritious eating.  Unfortunately, our bodies don’t really care where we are and just because we are on vacation doesn’t mean that the rules of nutrition and fitness do not apply (bummer, right!?).  I’ve done it all while on vacation; I’ve gained weight, lost weight, and maintained.  I pretty much get how to accomplish any of these 3 options.  My preferable option is to maintain while on vacation because I think it offers good balance.  I HATE gaining while on vacation because every time I do, I look back and never say it was worth it (the extra food, lack of exercise, etc. that pack on the food leave me feeling regretful and icky).

So, to avoid weight gain (whether you’re visiting relatives, relaxing on the beach, or exploring new places), here are some simple tips to consider when going on vacation.

1.  PLAN AHEAD FOR EXERCISE.  Just because you are on vacation doesn’t mean that you need to take a break from exercise and nutritious eating.  Before I go anywhere, I always check to see what kind of work-out facilities are available for me to use (whether it be in my hotel or at a local gym in the city).  If no work-out facilities are available, I pack my own gym.  A resistance band can do wonders while on vacation and it hardly takes up any room at all!  I also look for local running/walking/biking trails as these are usually strategically placed in beautiful areas ( I love new landscape for my runs) and tend to be much safer to use (versus running in a strange city that I am unfamiliar with).  While in Hawaii, I did indeed pack my resistance band.  I also ran along a paved trail that stretched from Laie to Kahuku.  It somewhat bordered the beach; it was wonderful!

Working Out With My Sisters In Hawaii

2.  BE PREPARED.  Be prepared by taking healthy food with you.  However you decide to travel (car, airplane, train), be prepared by packing healthy food for the actual travel portion of your trip.  Once you get to your destination, continue to pack healthy snacks with you as you go out-and-about.  You’ll always want to start each day out with a full and nutritious breakfast and then pack easy and simple snacks with you to eat during the day.  Healthy snacking during the day will help to regulate your blood sugars and it will reduce over-eating at main meals.  Having your own healthy food options will save you from eating whatever is available (which is usually NOT healthy).    During my Hawaii trip I packed my suitcase with protein powder, oatmeal, meal replacement bars, jerky, almonds, and organic fruit leather.

3.  WATCH YOUR PORTIONS.  Regardless of being on vacation or not, portions still matter!  Watch your portion sizes to avoid weight gain.

4.  AVOID EATING-OUT DISASTERS.  If you follow the tips I’ve already given you here, you should come out just fine! I was fortunate enough to stay in a house with a full kitchen while I was in Hawaii, so I was able to eat a lot of my meals at home.  If you have that opportunity, take it!  Try to find balance in eating in and dining out.  I’m not going to lie, I think my favorite dinner meals were had at the beach house.

Here I am with Nic at Cholo's in Haleiwa. It's a tasty Mexican place.

5.  INDULGE IN MODERATION.  If you’re like me, you want to have some “fun eating” while on vacation.  None of us like to feel deprived, right!?  I particularly like to taste local cuisine and try eating at places that I cannot find at home.  While in Hawaii I allowed myself one food indulgence (or cheat) each day.  That seemed to keep me happy without feeling too deprived.   I also tried to focus more on the daily experiences and building memories with my family.  Other ideas on how to keep your “cheating” in moderation include possibly having one scoop of ice cream instead of the sundae, or split that decadent dessert with a travel companion (I tried both of these ideas while in Hawaii).  Usually a small taste will satisfy most of us.

Mom & I enjoying shave ice at the infamous Matsumoto's!

6.  ENJOY YOUR DESTINATION.  Wherever you go, find ways to enjoy your destination in a healthy and fit way!  I mean, why not make the food and the exercise fun, right!?  For nutrition you can take advantage of local fruits (like I did in Hawaii with Pineapple and Mango) and local food that is best in that location (such as seafood if you’re by the sea).  For exercise, depending on your destination, you can run/walk along the beach, go kayaking in the ocean, take advantage of local trails, plan a morning stroll to a farmer’s market, rent a bike and go for a scenic ride, find a local yoga/pilates/zumba class, etc.  This article has several more ideas on how to to find fun ways to get your exercise in while on vacation.  While in Hawaii, I did plenty of this!

My sister and I decided to go hiking. We found a local trail that we could hike on for free that was right by our house.

The hike ended up being about 7 miles (round-trip) and we were lucky enough to see some waterfalls.

The views were unbelievable! This one captures the lush greenery, but you can also see the beach and the ocean in the distance. GORGEOUS!!

Of course, swimming and boogie-boarding in the ocean was a must! Nic & I had a blast doing this together!

I spent lots of time in the sun just relaxing too (mostly with my mom and sister)! This is my only biological sister. I love her more than words can say! I had to put this picture in here because she is close to my thoughts today. She is leaving me and moving out of state this very day (she's on the road as I post this). She will be gone for 3 years as her husband completes his schooling, and I tear up at the thought of having her gone for that long. It looks like I'll have to plan lots of "vacations" to see her! I love you, sis!

SO – whatever you do or whatever destination you land in, shoot for success!  You can still find a lot of ways to have fun on vacation without gaining weight.  If you ask me, that’s a win-win-win!

Taco Salad with Salsa Chicken

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Well, I couldn’t just share Slow Cooker Salsa Chicken without a follow-up recipe!  After I told you of all the ways I love to use that Salsa Chicken, I figured I would share one of my favorites.  Once you have that Salsa Chicken made, this salad is a snap to throw together.  All you have to do is chop some lettuce, onions, bell peppers, and tomatoes.  If you’re like me, you’ll already have the Fit Ranch Dip made and sitting in the fridge (as it is a staple around my place), but if you don’t – then it will take you only a couple of minutes to whip that up too.  You don’t really want to leave that out.  It is super delicious on this taco salad.  Enjoy, my friends!  I certainly do!

Taco Salad with Salsa Chicken
Mimi Original

12 baked tortilla chips (such as Tostitos Scoops)
4 oz. of Salsa Chicken
lettuce  (I like to use Romaine)
red onion, sliced
tomatoes, chopped
bell peppers, chopped
2 tablespoons salsa
2 tablespoons Fit Ranch Dip

Place tortilla chips on an individual plate.  Top with Salsa Chicken, lettuce, red onion, tomatoes, bell peppers, salsa and Fit Ranch Dip.

Serves 1.

Nutritional Information
Calories:  293.1
Protein:  33.4g
Carbs: 31.3g
Fat:  4.6g (1g = Sat.)
Fiber:  4.7g

Slow Cooker Salsa Chicken

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As I’m placing this post in here, I’m wondering what in the world took me so long to share it with you!  It has got to be one of the most versatile, yet easiest recipes to make.  When I don’t have time, or I’m at a loss of what to make for dinner – this is probably what I come up with 50% of the time.

In my opinion, the best thing about this recipe is that the finished product can be used in so many ways.  I love to make a big batch of this and use it a couple of times during the week is different ways . . . serve it over rice, in burritos, taco salad, enchiladas, taquitos, etc.  There is no doubt that if I know I am going to have a busy week, with limited amount of time to cook dinner most nights, I make a big batch of this!  It makes meal time a snap to throw together when the chicken is already cooked and ready to go.

This also freezes very well!  So, making a big batch and freezing what you don’t use is a great way to have a meal at your fingertips when you’re just not in the mood to cook one night (like that ever happens, right!?)!

I suppose I must tell you not to be fooled by the simpleness of this recipe.  Slow cooking the salsa with the chicken for all those hours really powers up the flavors!  You can use any kind of salsa with the level of heat you like (I usually use medium heat salsa).  I’ve made this with red and green salsa varieties and I love it every time.   This is tasty right out of the slow cooker as is, or you can always serve it on a bed of rice (one of my favorite ways to enjoy it . . . mostly because I LOVE rice) or any of the ways I mentioned above.

You can definitely find ways to “fancy” this up by adding additional seasonings (taco seasoning, cumin, chili powder, garlic powder, etc.) or ingredients (corn, black beans, tomatoes, etc.), but for the sake of keeping the recipe in its most simplistic form, I’ve left all of that “fancy” stuff out on this post.  Why?  Because it is very delicious in its simplistic form (it is delicious in “fancy” forms too) and I thought you should know that so you don’t have to waste time and effort if you don’t have the time and/or effort to spare.

Do not delay . . . add this to your weekly menu and I’m sure it’ll become a family favorite in no time!

Slow Cooker Salsa Chicken

4 boneless, skinless chicken breasts (Approx. 1.5 lbs)
1 cup salsa

Add chicken to slow cooker.
Pour salsa over chicken.
Cook on low for 6 to 8 hours.

Remove chicken from the slow cooker.  Shred.  Place shredded chicken back in the slow cooker and stir to combine with salsa.  Allow salsa to soak into chicken (about 20-30 minutes) before serving.

Serves 6.

Nutritional Information (Per Serving = 4 oz.)
Calories: 133
Protein:  26.6g
Carbs:  4g
Fat:  1.5g (0.3g = Sat.)
Fiber:  1.1g
Sugars:  0.3g