Slow Cooker Chicken Enchilada Stuffed Peppers

My mom's 29th* birthday was last week and I went over to make dinner for her. When I was brainstorming with Tammy what to make we came up with this idea. I have always found stuffed peppers to be so bland and wanted to find a way to spice them up a bit. The amount of flavor in these was perfect. If you want a little more spice top with a little Tabasco. I originally calculated this recipe for a whole pepper (both sides) was a serving but after eating I found that 1 stuffed pepper with a side was more than enough.

(*actual age redacted for the safety of the author) :-)

Nutritional Information (calculated on myfitnesspal.com): 5 weight watchers points plus. 154 calories, 13g carbs, 7g fat, 11g protein.

Ingredients

• 15 oz can Enchilada Sauce
• 2 Boneless Skinless Chicken Breasts
• 1 Flour Tortilla, Chopped
• 1 Large Spanish Onion, Chopped
• 1 c Frozen Corn, (I used Roundys, Steam n' Serve Fire Roasted Super Sweet Corn from Mariano's)
• 1/4 c Cilantro, Chopped Finely
• 2 Garlic Cloves, Minced
• 4 Large Poblano Peppers
• 1/2 c Shredded Reduced-Fat Mexican Cheese
• 1/2 avocado, sliced thin

Directions

1. Place the frozen Chicken and Enchilada Sauce in the Slow Cooker and cook on low for 4 hours.

Slow Cooker Turkey Chili

It has definitely turned colder over the past week and it has finally become Chili Weather!!! I love how versatile chili is. You can add and subtract just about any ingredient to make it fit your taste. I made this last night and I think I am done tweaking it (for now at least.) This chili does have a little kick to it so if you do not like spicy food cut the red pepper flakes in half. The other great part about this recipe is it makes a TON of food it comes close to filling my 6qt crock pot. This makes 10 servings at only 7 points plus (including toppings!)

Nutritional Information (calculated on myfitnesspal.com): 7 weight watchers points plus. 314 calories, 45g carbs, 3g fat, 30g protein.
(To cut the carbs in half eliminate the beans and double the ground turkey.)

Ingredients

1.25 lbs 99% Fat Free Ground Turkey Breast

1 Medium Onion, Chopped

2 Small Red Peppers, Chopped

28 oz can Whole Plum Tomatoes (I use Tuttorosso)

1.5 c Frozen White Corn

2 - 10.75 oz cans Condensed Tomato Soup. (I used the Campbells Healthy Request.)

2 - 15 oz cans Kidney Beans, Drained

15 oz can Black Beans, Drained

2 T Chili Powder

1 t Crushed Red Pepper Flakes (Use half to cut the heat.)

1/2 T Garlic Powder

Cold Corn Soup w/ Queso Fresco

I ran across this recipe on Skinny Taste and it was a warm soup but that seemed like too much with the heat wave we had been going through. I decided to chill it and see if it was good cold... it was great! Make sure to use fresh corn because it will give a much better corn flavor. To make it easier/cleaner there are two different methods that you can use. 1) OXO makes a corn stripper that catches all the corn. 2) Place a small bowl upside down inside of a large bowl and place the end of the corn on the smaller bowl. now when you cut the corn it will fall into the larger bowl eliminating the majority of the mess.

Enjoy this soup this weekend it is supposed to get into the eightys here so it will be the perfect temperature for a picnic and the next recipe i post will be the perfect compliment for this soup. I will post it today as well.

Ingredients

1/2 t Olive Oil

1/3 c Chopped Scallions

1 Garlic Clove

3-1/2 c Fresh Corn Kernels, Cut from the Cob (5-6 medium sized ears)

1 (6 oz) Russet Potato, Peeled and Diced

5 c Skim Milk

1 Chicken Bouillon Cube

2 T Chopped Cilantro, Divided

1/4 c Reduced Fat Sour Cream

Salt and Pepper, to Taste

3 oz (6 T) Crumbled Queso Fresco

Directions

1. Heat Olive Oil in a medium heavy pot