HEALTHY RECIPES I WANNA TRY

CHICKEN TACO STEW


1 onion, chopped
1 16-oz can black beans
1 16-oz can kidney beans
1 16-oz can corn (drained)
1 8-oz can tomato sauce
2 14.5-oz cans diced tomatoes w/chilies
1 1.25-oz packet taco seasoning
1-2 boneless skinless chicken breasts

Mix everything together in a slow cooker except chicken. Lay chicken on top and cover. Cook on low for 6-8 hours or on high for 3-4 hours. 30 minutes before serving, remove chicken and shred. Return chicken to slow cooker and stir in. This is good eaten with cheese, sour cream, or tortilla chips.

Number of Servings: 14




Skinny Taco Dip Recipe:

(Makes 24 servings)

Ingredients:

1 (8 ounce) package fat free cream cheese

1 cup fat free sour cream

2 cups chunky, mild salsa

1 packet low sodium taco seasoning

2 cups iceberg lettuce, shredded

1 large tomato, diced

1 cup reduced fat shredded cheddar cheese

1 (2.25 ounce) can sliced black olives

Directions:

In a large mixing bowl, beat together cream cheese, sour cream, salsa and taco seasoning. Spread mixture on the bottom of a 9x13 baking dish. Sprinkle on shredded lettuce, tomatoes, shredded cheese and olives. Serve with tortilla chips

Chile Rubbed Wings

Ingredients

• Vegetable oil, for greasing
• 1 1/2 tablespoons ancho chile powder
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons ground coriander
• 1/8 teaspoon ground cloves
• Kosher salt and freshly ground pepper
• 3 pounds chicken wings, split at the joint, tips removed

Directions

Position racks in the upper and lower thirds of the oven and preheat to 450 degrees F. Line 2 baking sheets with parchment paper and lightly oil. Mix the chile powder, cumin, coriander, cloves, 2 teaspoons salt and 3/4 teaspoon pepper in a large bowl. Add the wings and toss to coat.
Spread the wings, spaced apart, on the prepared baking sheets. Bake, turning once, until browned and crisp, about 40 minutes.
Hot:
Ancho chile powder gives these a slightly smoky kick; serious wing lovers will want to step up the heat.
Hotter:
Put 2 jalapenos, 1/2 cup cilantro, 1/4 teaspoon cayenne, the juice of 1 lime and 1 1/2 tablespoons vegetable oil in a food processor and finely chop. Toss with the wings; marinate 2 hours. Brush off the marinade and rub and bake as directed, omitting the black pepper.
Hottest:
Marinate the wings in the jalapeno mixture (see above), then rub and bake as directed. About 5 minutes before they're finished baking, brush with a mixture of 3 tablespoons each honey and Sriracha sauce (hot Asian chili sauce).