Creamy Black Bean Salsa Chicken

2-4 boneless, skinless chicken breasts

1 cup chicken broth

1 cup salsa

1 can corn, drained

1 can black beans, drained

1 package taco seasoning

1/2 cup sour cream

1 cup grated cheddar cheese

Place chicken in a 3.5-5 qt slow cooker. Pour broth, salsa, corn, beans, and taco seasoning over chicken. Cover and cook on low heat for 6-8 hours or on high for 3-4 hours. Remove the chicken and shred with two forks. Stir in sour cream and cheese to sauce in crock pot, then add the shredded chicken. Serve with warm flour tortillas and spanish rice or in a crunchy taco shell with shredded lettuce.

Taco Soup

1 1/2 pounds boneless skinless chicken, cooked and shredded

1 can whole tomatoes (15 oz) (I just use a can of puree tomatoes because my husband hates tomato chunks)

1 can enchilada sauce (10 oz)

1 medium onion, chopped

1 can chopped green chilies (4 oz)

1 clove garlic, minced

2 cups water

1 can chicken broth (14.5 oz)

1 tsp ground cumin

1 tsp chili powder

1 tsp salt

1/4 tsp black pepper

1 bay leaf

1 package frozen corn (10 oz)

1 tbsp cilantro

Mix all the above ingredients in either a crock pot or stove top until cooked all the way through. Garnish with more cilantro, cheese, sour cream, tortilla chips, etc.

Healthy Egg Nog

I love eggnog this time of year! For all you health conscious people, I have some great recipes for you! I follow the website www.hungry-girl.com and own several of her recipe books. She has some yummy recipes and ones you don't have to feel guilty about.

No-Nonsense Nog

PER SERVING (1 cup): 98 calories, 2g fat, 382mg sodium, 13g carbs, 0.5g fiber, 6g sugars, 6g protein -- POINTS®value 2*

For those who like a traditional eggnog... without all the traditional calories and fat grams!


Ingredients:
5 cups light vanilla soymilk
1 small (4-serving) package sugar-free fat-free instant vanilla pudding mix
6 no-calorie sweetener packets (like Splenda)
1 tsp. rum extract
1/2 tsp. ground nutmeg
Optional toppings: Fat Free Reddi-wip, cinnamon

Directions:
Combine all ingredients in a blender, and blend on high speed until mixed thoroughly. Refrigerate in a covered container for at least a few hours to allow nog to thicken.

If you like, before serving, top each glass off with a squirt of Reddi-wip and a sprinkling of cinnamon. Yum time!

MAKES 5 SERVINGS

Another one to try if you like pumpkin!!

Pumpkin-licious Nog

PER SERVING (1 cup): 110 calories, 2g fat, 344mg sodium, 16g carbs, 2g fiber, 6.5g sugar, 6g protein -- POINTS® value 2*

Our pal pumpkin makes this old-school treat a little hipper, tastier and, um, more orange...






Ingredients:
5 cups light vanilla soymilk
1 small (4-serving) package sugar-free fat-free instant vanilla pudding mix
6 no-calorie sweetener packets (like Splenda)
2/3 cup canned pure pumpkin
1 tsp. rum extract
1/2 tsp. ground nutmeg
1/2 tsp. pumpkin pie spice
1/4 tsp. cinnamon
Optional toppings: Fat Free Reddi-wip, additional cinnamon

Directions:
In a blender, combine all ingredients and blend on high speed until mixed thoroughly. Refrigerate in a covered container for at least a few hours to allow nog to thicken.

If you like, before serving, top each glass off with a squirt of Reddi-wip and a sprinkling of cinnamon. Drink up, Thirsty!

tomato, cucumber & avocado salad

I made this last night. 

I loved it. 

Definitely going to keep making this one!

I got it from Just Cook Already, one of my favorite cooking blogs.

Tomato, Cucumber & Avocado salad

3 T freshlime juice 

2 T olive oil 

1 T red wine vinegar 

1 tsp granulated sugar 

¼ tsp kosher salt 

¼ tsp freshly ground black pepper 

2 medium cucumbers, peeled and chopped 

2 cups cherry tomatoes  

1 large avocados, pitted and chopped 

¼ cup crumbled feta cheese 

Whisk together lime juice, red wine vinegar, olive oil, sugar, salt and pepper in a small bowl. Set aside. Combine cucumbers, tomatoes  and avocado in a large bowl. Toss with dressing and feta cheese. Chill until serving.