This first one is such an easy crockpot recipe. I love me some crockpot recipes. Throw everything in and at the end of the day you have a yummy dinner ready for ya! I ate this just as is, but I made Dustin some pasta to go with it.
Clean Eating Slow Cooker Spinach And Chicken (From Graciouspantry.com)
(Makes approximately 4 quarts)
Ingredients
4 large chicken breasts
1 lb. frozen spinach
1 (28 oz.) can diced tomatoes
1 (18 oz.) jar clean marinara
Directions
Step 1 – Place all ingredients in a 5 quart crock pot and cook on low for 6-8 hours. It’s done when the chicken easily falls apart.
Note: Times will vary based on your crock pot. All crock pots cook differently.
Eat and Enjoy!
Nutritional Content
1 serving = 1 cup
Calories: 76
Total Fat: 1 gm
Cholesterol: 26 mg
Sodium: 292 mg
Carbohydrates: 6 gm
Protein: 11 gm
Alright so I bought some taco seasoned ground turkey on sale. I needed to use it ASAP but I didn't want to just make tacos. I found this recipe on Menshealth.com. They call for chicken breast but I just subbed in my ground turkey! Worked perfectly! I also used low fat cottage cheese instead of ricotta. This recipe serves 8 and the leftovers taste even better!
Mexican Lasagna
- 1 pound boneless, skinless chicken breasts, cut into strips
- 1 large onion, halved and cut into thin wedges
- 1 large clove garlic, minced
- 2 cups (16 ounces) fat-free ricotta cheese
- 1 cup (8 ounces) reducedfat sour cream
- 1 jar (4 ounces) chopped green chile peppers
- 1/2 cup chopped fresh cilantro (optional)
- 2 teaspoons ground cumin
- 1/8 teaspoon salt
- 3 cups salsa
- 8 corn tortillas (6" diameter), cut in half
- 1 1/4 cups (5 ounces) shredded low-fat Monterey Jack cheese
Directions
1.
Preheat the oven to 350°F. Coat a 13" x 9" baking dish with cooking spray.
2.
Coat
a large nonstick skillet with cooking spray and place over medium heat.
Add the chicken and cook, turning several times, for 5 minutes, or
until no longer pink. Remove to a medium bowl. Wipe the skillet with a
paper towel. Coat with cooking spray. Place over medium heat. Add the
onion and garlic. Cover and cook, stirring occasionally, for 7 to 8
minutes, or until lightly browned. Add to the chicken in the bowl.
3.
In another medium bowl, combine the ricotta, sour cream, chile peppers, cilantro (if using), cumin, and salt.
4.
Spread
1 cup of the salsa across the bottom of the prepared baking dish.
Arrange half of the tortillas evenly over the salsa. Spread half of the
ricotta mixture over the tortillas. Top with half of the chicken
mixture. Top with 1 cup of the remaining salsa and 1/2 cup of the
Monterey Jack. Repeat the layering sequence with the remaining
tortillas, ricotta mixture, and chicken mixture. Sprinkle with the
remaining 1 cup of the salsa and 3/4 cup cheese.
5.
Bake for 30 minutes, or until heated through. Loosely cover with foil if the cheese browns too quickly.
Nutritional Facts per serving
| CALORIES | 300.1 CAL |
| FAT | 9 G |
| SATURATED FAT | 4.7 G |
| CHOLESTEROL | 66.6 MG |
| SODIUM | 892.6 MG |
| CARBOHYDRATES | 27.9 G |
| TOTAL SUGARS | 6.7 G |
| DIETARY FIBER | 3.9 G |
| PROTEIN | 26.9 G |
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