Monday, November 25, 2013

Nothing tastes as good as skinny feels, eh?

Well I don't know about all that...maybe...but tonight's dinner not only tasted good, but it was guilt free too! Score! We combined a couple of our favorites from my BFF site Skinny Taste, to make some bomb diggity Skinny chicken chili cheese fries.

You need:

For the chili:
Skinny crock pot chicken taco fave chili ever!

  • 1 onion, chopped
  • 1 16-oz can black beans
  • 1 16-oz can kidney beans
  • 1 8-oz can tomato sauce
  • 10 oz package frozen corn kernels
  • 2 14.5-oz cans diced tomatoes w/chilies (this second time we used 2 cans of rotel with chilies and lime...gave it more flavor and more heat)
  • 1 packet taco seasoning
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 24 oz (3-4) boneless skinless chicken breasts
  • chili peppers, chopped (optional)
  • 1/4 cup chopped fresh cilantro

  • Directions:

    Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours...again our crock pot NEVER takes as long as these directions say...we are usually safe cutting the time in half, just eyeball it and use a thermometer. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. 204 calories and 1.5 grams of fat for 1 and 1/4 cups.

    For the fries:
    Baked seasoned fries...

    • 2 medium potatoes, russet or yukon gold, washed and dried
    • 2 tsp olive oil
    • 1 tbsp herbs de provence (or use a combo of dried rosemary, thyme, marjoram)
    • 1/4 tsp oregano
    • 1 tsp smoked paprika
    • 1/4 tsp chili powder
    • 1/4 tsp onion powder
    • 1/4 tsp garlic powder
    • 1/4 tsp fresh cracked pepper
    • fresh lime zest
    Preheat oven to 400°. Line baking sheet with foil for easy clean-up. Lightly coat with cooking spray.

    Cut each potato lengthwise into 1/4 inch slices; cut each slice into 1/4 inch fries.
    In a large bowl, combine cut potatoes and oil; toss well. Add rosemary, thyme, garlic and seasoning. Toss to coat.

    Place in a single layer on a lightly greased baking sheet. Bake uncovered for about 25 (45 in our oven) minutes or until tender crisp, turning once half way through. 1 potato per serving, 198 calories and 5 grams of fat.

    I topped mine with a tablespoon of reduced fat cheddar jack cheese, a few pickled jalapeno slices and 2 table spoons of this homemade "skinny" ranch. So very good...we will be making this one again soon!

    The trio LOVE having the craft room ready, they want to do something every day. I wonder how much of that is just so they get away from Jericho. My little wild man is not quite crafty yet.

    Day 25: I am thankful that I have a true partner in my hubby, and I'm thankful that we are on the same page on almost everything. Makes life so much easier. Wub!

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