Southwestern Chicken Chili for the Slow Cooker

Here's a tasty, stick-to-your-ribs slow cooker meal that's even on the Weight Watchers recipe list [found that out after the fact]! It's 9 points, which is reasonable for a dinner. This is definitely a new family favorite! 

And yep, I have started Weight Watchers and can't wait to share my journey with all of you. 2 weeks so far, 3 pounds lost! And so it begins...
                                                                            

Southwest Chicken Chili

• 1½ lbs chicken breast
• 3 cans petite diced tomatoes (14.5 oz each) - plain or seasoned
• 2 cups medium salsa (I used home-made)
• 1 (14.5 oz) can corn, undrained
• 2 (14.5 oz) cans black beans, drained and rinsed
• 1/2 sweet onion, coarsely chopped
• 1 pkg ranch seasoning
• 1 pkg taco seasoning
• Toppings – grated cheddar cheese, low-fat sour cream, tortilla strips,corn chips, etc.

Instructions

1. Combine all of the ingredients in a gallon-sized freezer bag. Zip close and place in freezer. 
2. When ready to use thaw in fridge overnight. 
3. Empty contents into crock-pot and cook on low 4-5 hours. 
4. Remove chicken from crock pot and shred. Place chicken back in crock pot and stir. Serve with desired toppings.

Kitchen Notes: I cut the chicken into large chunks before placing it in the bag. This helped it cook more evenly and was easier on the fingers that way (didn't have to remove it, hot, to cut up). Also, I used boneless, skinless chicken thighs which gave it even more flavor. If you don't have 2 cans of beans, one will do. Mine was made with 1 lb of chicken thighs, 2 cans of diced tomatoes (one regular, one with Italian seasoning), 1 can of beans.  The rest stayed the same. I had my serving with an ounce of grated cheddar and 2 tsp of low-fat sour cream, while Mike opted to just use the cheese.

Beef & Pepper Tortilla Bundles

This is more than just ground beef and peppers, but it sure tastes great in the tortillas. Perfect for those days that you just don't feel like fussing and go rooting around the fridge and cupboard to see what's there. I've found that since moving here, the flour tortilla has become my "bread of choice" when preparing meals. Simple, versatile and tasty, it's earned a place as a staple in our cupboard.


Beef & Pepper Tortilla Bundles (aka Burritos)

This is the more traditional fold than we give our bundles, but it gives the general idea, so here goes!


Ingredients

• 1 lb ground beef or turkey OR chicken or beef fajita-style strips (halved) 
• 1 Green, yellow and red peppers, washed, cored and cut in strips
• 1/2 Sweet onion, peeled and sliced thin
• 1 pkg fajita or taco seasoning mix
• 1/2 c water
• 1 tbsp canola oil
• 8 - 12 flour tortillas - approximately 2 per person
• salsa, sour cream

Brown ground meat or strips in oil (in large saucepan) until no pink shows. Drain. Chop peppers and onions (as directed) and add to meat, stir-frying until just softened. Add water and taco/fajita seasoning and cook briefly until most of the liquid is absorbed (5-10 minutes). Let sit, covered, on stove while you prepare the tortillas.

Heat tortillas (wrapped in paper towel) in the microwave for about 45 seconds, until warm and pliable. Place on plates and pile mixture on the middle - about 1/4-1/2 c per tortilla. Place 2 tbsp salsa inside if you prefer, or you can use it as a dip or topping. Fold in at the sides, then fold in from top and bottom to the middle to form an envelope. Flip to have seam underneath. Top with sour cream, salsa (if desired) and/or chopped green onions, as you like. Good served with a side of refried beans, guacamole and canned Mexican corn.

Note: We prefer this dish with the salsa inside the bundles, to give more flavor to the filling.

Texican Slow-Cooker Chili

Here's a new twist on an old staple - chili! Best yet, it's made in a slow-cooker, so that takes half the fuss out of it right there! You can substitute the cubed beef with ground beef, chicken or turkey (about 2 lbs) if you prefer. Just check the slow-cooker occasionally after the first 4 hours to stir and add a bit more water if desired.


Texican Chili
                                 
                       <originally adapted from a Taste of Home Cookbook>

Ingredients

• 8 bacon strips, diced
• 2 1/2 lbs diced beef stew meat, cubed chicken or 2 lbs ground beef,turkey, bison or chicken
• 2 cans(1-28 oz and 1-14 1/2 oz) stewed or diced tomatoes (regular or chili-flavored)
• 2 cans (8 oz each) tomato sauce 
• 1 can (16 oz) kidney beans, rinsed and drained (we prefer 2 cans)
• 2 c sliced carrots
• 1 med sweet onion, chopped
•  1 c chopped celery
• 1 chopped green pepper (we prefer using 2 for this recipe)
• 1/4 c parsley flakes
• 1 to 2 tbsp light brown or golden sugar
• 2 tbsp vinegar - regular or cider
• 1 tbsp chili powder (or use a package of Lowry's Chili Seasoning)
• 1 tsp salt
• 1/4 tsp pepper
• 1/2 c water

In a skillet, cook bacon until crisp. Remove to paper towel to dry. Brown meat of your choice in the drippings over medium heat; drain. Transfer to a 5-qt slow-cooker and add bacon and remaining ingredients. Note: If you use a packaged chili seasoning mix, add an additional 1/2 c of water to the ingredients and omit the chili powder. Cover and cook on low for 8-10 hours (6 to 8 hours if using ground meat) until the meat is tender, stirring occasionally. Serves approximately 12-16 people. You may also cool and freeze left-overs.

Side dishes include: Green Salad, Texas Toast, Garlic Bread or breadsticks

Curried Chicken & Potato Wraps with Mango Salsa

Can you say "yum?" Here is a beautiful dish that is absolutely delicious. Whether you serve it to your families or to guests, it's the Southwest with a twist.
Curried Chicken & Potato Wraps with Mango Salsa

Ingredients


Mango Salsa (following)
6 (8-inch) flour tortillas
Nonstick cooking spray
1 medium onion, chopped
2 tbsp minced fresh ginger
2 tbsp minced garlic (approx. 10 cloves)
12 oz boneless skinless chicken thighs, cut in 1" pieces
1 tbsp curry powder
1/4 tsp ground red pepper
1 can (approx. 14 oz) chicken broth
2 large potatoes, peeled and cut into 1/2-inch cubes
1/2 c raisins
1/4 c cider vinegar
2 tbsp brown sugar
1/4 c chopped fresh cilantro


Preparation

1. Prepare Mango Salsa. Wrap flour tortillas in plastic and set aside.
2. Spray large nonstick skillet with cooking spray; heat over high heat. Add onion, ginger and garlic; cook and stir 4 minutes or until onion is crisp-tender and golden. Add chicken; cook without stirring for 4 minutes or until golden. Turn chicken and cook 2 minutes more.
3. Add curry powder and red pepper to skillet; cook and stir 30 seconds or until fragrant. Stir in chicken broth, potatoes, raisins, vinegar and brown sugar. Bring to a boil. Reduce heat to low; partially cover and simmer 30 minutes or until potatoes are tender when pierced. Uncover; simmer, gently stirring, until most of the liquid is absorbed. Remove from heat and stir in cilantro.
4. Place tortillas in the microwave and microwave on HIGH for 1-2 minutes or until pliable. Spoon chicken mixture over center of tortillas. Top with Mango Salsa. Fold all 4 sides of tortillas over filling. Makes 6 servings.

Mango Salsa

1 large ripe mango, peeled and cubed

3 tbsp lime juice

2 tbsp minced fresh cilantro (I prefer mint leaves)

Combine all ingredients in a small bowl and chill. Makes about 1 cup.