Lightened-Up Slow Cooker Creamy Mexican Chicken

You all already know how much I love my crock pot. Even more so now that fall is here because who doesn't love coming home to a warm, cooked meal after a long day of work. I am always looking for new recipes and ways to lighten them up, even just a little bit. I recently came across this creamy Mexican chicken recipe, but you probably think the same thing when I see the word, "creamy". Creamy = high calorie (but boy does it probably taste good!). It doesn't have to be though. You know I wouldn't lead you down the wrong path here. At least I hope you know that by now. 

The original creamy Mexican chicken recipe called for chicken thighs and cream cheese - these are the two highest fat and calorie items of them all. There's also some black beans, corn, and salsa in there (we'll get to all that in a minute), but let's step back to the chicken and creamy goodness. I never used to like chicken thighs (I am a white meat girl), but over the past year or so, I have grown to love them both in crock pot meals and on the grill. Don't ask me why I suddenly changed my mind. I just did. Nevertheless, I still love chicken breast. So, to lighten up this dish in anyway I could, I decided to use chicken breasts. Now, you can use thighs if you want, but chicken breasts in this recipe are just as good. It's up to you though. Now comes the cream cheese. Of course, this is what makes the dish so creamy and I thought, what other ways could I lighten it up. Light sour cream first came to mind, but sometimes that breaks up and doesn't blend well into hot dishes. Cream and half and half came to mind too, but those are even worse than cream cheese. No such luck there. Then it came to me - light cream cheese. Why have I never noticed this in the store before? Maybe it's because I try to stay away from it (I am a former bagel and cream cheese addict). The best part of it is that it has 33% less fat and you'd really never know the difference. If you put them side by side, you may notice that the regular cream cheese is just a bit richer. But honestly, you'd never know that unless I told you. 

This creamy Mexican chicken could not be easier to throw together and all you need is chicken breasts, a jar of salsa, a can of corn, a can of beans, a couple of tablespoons of ranch seasoning, a dash of garlic powder (optional) and a package of light cream cheese. You literally place the chicken on the bottom of the crock pot and dump everything else in - just don't add the cream cheese yet! Close the lid and let everything cook for about five hours or so. It may take longer or shorter depending on the size of your chicken breasts. Once the chicken is cooked and can shred easily, take the chicken out and shred it up. Place the chicken back in the crock pot and place the block of cream cheese right on top. Don't mix. Just leave it there. Close the lid and let it sit for about 30 minutes. After you've patiently waited for half an hour, stir the cream cheese around. It will be perfectly soft and gooey and will blend just wonderfully into the chicken and saucy goodness. 

Now it's up to you to choose how you want to enjoy this creamy Mexican chicken. You can enjoy it over rice, in burritos or tacos, make homemade baked taquitos or even in a big salad. No matter which way you choose to enjoy it, I am sure you and your family, friends or whoever you serve it to, will love it. 

PS. This also freezes well for a quick freezer meal for those nights when you have no idea what to cook!

just throw it all in...

...in just a few hours, add the cream cheese

enjoy!!

Lightened-Up Slow Cooker Creamy Mexican Chicken (adapted from Food.com)

4-5 chicken breasts
1 (15 1/2 ounce) can black beans (or any bean of your choice), drained
1 (15 ounce) can corn, drained
1 (15 ounce) jar of your favorite salsa
3 tablespoons dry ranch seasoning
1 tablespoon garlic powder (optional)
1 (8oz) package of light cream cheese

Spray slow cooker with non-stick spray and place chicken breasts in the bottom. Then place all of the remaining ingredients (mins the cream cheese) into the crock pot and cover with the lid. Cook on slow for 5-6 hours or until your chicken breasts are cooked. 

Once the breasts are fully cooked, remove and shred the chicken. Then, place back into the crock pot and place the block of cream cheese on the top. Do not stir in. Place the lid back on the crock pot and cook for another 30 minutes. After 30 minutes, the cream cheese will be softened and warm. Stir in to combine and enjoy!

Lemon Ricotta Cookies

I know what you are all thinking - cheese in cookies? She must be crazy. Trust me, I'm not. Okay, well, maybe a little, but not when it comes to these cookies. They are the perfect combination of lightness and lemony goodness. These cookies are something that you must add to your regular cookie rotation. A chocolate chip cookie is always my go to cookie (okay, maybe it's just the dough), but sometimes you just want a cookie that's a little different and something refreshing. This lemon ricotta cookie will do just the trick.

This cookie first starts out with something you may never have thought to put in your cookie dough - ricotta cheese. Now, if you are anything like me, you probably have a tub (or half a tub) of ricotta somewhere in the back of your fridge. Okay, you don't have that in the back of your fridge? I guess that's just me then. I'm always making lasagna, but I digress. If you don't have ricotta in your fridge, go get some now. These cookies are so simple and a must make the next time you need a new cookie. You'll need all the usual go to cookie ingredients (sugar, flour, butter, etc.) as well as a container of ricotta and some lemons. That's it. When you mix everything together, the batter will be a bit thinner than cookie dough, but thicker than cake batter. Does that make sense? You'll know what I am talking about when you see the batter. Don't be concerned when it's not too thick. You did everything right. I was a little worried too, but trust me, everything will turn out just fine. Promise!

Now, keep in mind that the cookies will grow a bit during the baking process so don't put them too close on the cookie sheet. Once all the cookies are baked, they will be golden on the bottom and soft and almost cake like in the middle. They are like little lemony pillows of goodness! When all the cookies are cooled, you will top them with this amazing lemony glaze that hardens slightly and gives the cookies and extra punch of lemon flavor. You can't forget the glaze. It makes the cookies pop and gives them an extra fancy touch you wouldn't expect. Don't forget though - fancy cookies do not have to be difficult cookies to make. And trust me, I've made some difficult cookies in my life. This cookie is definitely not that and I am almost willing to bet that it's soon become one of your favorites. Especially so if you are a lemon lover. And if you aren't, well, you might just become one. 

vodka not included

look at all that zest!

remember, don't put the batter too close

look at all that sticky glaze - yum!

Lemon Ricotta Cookies (Giada DeLaurentiis)

Cookies:

2 1/2 cups all-purpose flour

1 teaspoon baking powder
1 teaspoon salt
1 stick unsalted butter, softened
2 cups sugar
2 eggs
1 (15-ounce) container whole milk ricotta cheese
3 tablespoons lemon juice
1 lemon, zested

Glaze:
1 1/2 cups powdered sugar
3 tablespoons lemon juice
1 lemon, zested
Directions

Preheat the oven to 375 degrees.

In a medium bowl combine the flour, baking powder, and salt. Set aside.

In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.

Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.


Whent the cookies have cooled, combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Enjoy!

These cookies would be amazing as a gift or even as part of your holiday cookie rotation. They are fancy without being over complicated. Now that's the best type of cookie!

Slow Cooker Pesto Ranch Chicken

In sharing the homemade ranch seasoning mix with you all last night, I realized that I have yet to share one of my quickest, easiest and favorite slow cooker recipes with you - pesto ranch chicken! I could have sworn that I already shared this with you, but after pouring over all my posts, I just couldn't find it. I am already going crazy and the new school year has just started. That is scary. Nevertheless, this recipe is a must try and it could not be easier. Seriously. All you need is your favorite pesto (homemade or store bought), ranch seasoning mix, a bit of chicken broth and chicken thighs. Place all four ingredients in the crock pot and close the lid. No fancy mixing here - just dump everything in! You can cook these on high and have them ready in 3-4 hours, if you need a fast and quick meal or on low for 6-8 hours, if you have a bit more time. Whether you cook them fast or slow, it doesn't matter. They are amazing either way. There is something that happens when the pesto and ranch cook together. I can't explain it, but boy is it delish. I'll be the first to tell you that I was skeptical when I first saw this recipe, but I am now a believer that ranch seasoning + pesto = amazing.  Winner, winner, chicken dinner!

yummy chicken!

Slow Cooker Pesto Ranch Chicken (Picky Palate)

8 boneless skinless chicken thighs
6 ounce jar of pesto
1 package Ranch Dressing Seasoning Mix (or three tablespoons homemade seasoning)
1/2 cup chicken broth

Turn crock pot to high setting. Place chicken thighs, pesto, ranch dressing and chicken broth into crock pot. Stir gently to combine all seasonings. Close with lid and cook on high for 3-4 hours or on low for 6-8 hours. Enjoy!

Homemade Ranch Seasoning Mix

I must be going crazy because I thought I had shared this fabulous recipe with you months ago, but it looks like I never did. Oops. I know many have you been waiting for this and I have apparently been holding back. I promise you it was worth the the wait though! This ranch seasoning mix is just like the packets you get in the store, but no added salt, preservatives or any of that funky stuff. Don't get me wrong, the packets at the store are great - easy to grab, add to your favorite recipe and boy are they tasty. But, they also can add up. I think one packet alone is $1.50. It doesn't seem like much now, but if you use ranch seasoning quite often, it can get expensive! So, I thought to myself - I bet I can make my own at home and in a big batch so I always have it on hand (especially for my all time favorite creamy dill dressing and slow cooked pesto ranch chicken (coming soon!)!). Why not right? If I could make my own taco seasoning, I knew I could make my own ranch seasoning mix too!

This seasoning mix could not be any easier to throw together. Plus, you probably have most of the spices in your pantry already. The only thing I needed to get was dried buttermilk and onion flakes. Dried buttermilk should not be too hard to find, but if you can not locate in a store near you, you can always order if off Amazon (and for a good price too). Most stores sell it these days though. Especially in the baking isle. That is where I found mine! Also, onion flakes are part of the normal spice display at your local store, so that shouldn't be too hard to find either. If for some reason the onion flakes are difficult to find, you can leave them out, or double the onion powder. Either way, it will still be just as good. Mix it up, shake it up and you are good to go. If you like your mix nice and smooth, you can grind it up in a blender or food processor. I left mine as is, but that's because I like to see all the spices. Blend if you want, blend if you don't. This ranch seasoning will be good for about three months, but I am almost certain you will you use it all before then. If not, gift the rest away. Everyone is sure to love it!

If you want to make ranch dressing using this mix, add one tablespoon of the seasoning to 1/3 cup mayo and 1/3 cup water. Mix to combine and enjoy. If you want to lighten things up, use light mayo or even your favorite Greek yogurt!

Homemade Ranch Seasoning Mix (Gimme Some Oven)

 
1/3 cup dry buttermilk
2 Tbsp. dried parsley
1 1/2 tsp. dried dill weed
2 tsp. garlic powder
2 tsp. onion powder
2 tsp. dried onion flakes
1 tsp. ground black pepper
1 tsp. dried chives
1 tsp. salt (if desired)

Whisk all ingredients together until blended. If you want a more finely-ground seasoning mix, you can pulse the mixture in a food processor or blender until it reaches your desired consistency.

 3 Tablespoons of this mix = 1 packet of the store-bought seasoning mix

Lightened Up Slow Cooker Sweet & Sour Chicken

With the end of summer just around the corner, the heat sure is not letting up here in California. In fact, yesterday, it was over 100. Yes, you heard me right, 100 degrees. I am so over the heat and am more than ready for Fall. It's my favorite season. Not just because it's cooler, but because the leaves start to change and the scarves and sweaters can finally come out. Plus, there's rain. Well, I hope there will be rain. California really needs it! Whether it's summer or fall, the crock pot is one of my favorite kitchen tools. It's great to prepare a warm and satisfying meal on a cool day or to make a super yummy dinner without having to heat up the kitchen on a hot day. You can't really go wrong when using a crock pot. Maybe I am biased, but I think everyone needs one. Especially to make this lightened up sweet and sour chicken!

A month or so ago, I came across this fabulous slow cooker sweet and sour chicken in my Cooking Light magazine. I have made a couple of other Chinese dishes in my crock pot, but never sweet and sour chicken.  Of course had to try it! This chicken is a little sweet, a little sour and a whole lot delicious. And it couldn't be easier to make. There are no strange ingredients and takes just a few minutes to throw together (and it only takes four hours to cook from start to finish!). Are you ready for the best part? Here we go. 2/3 cup chicken plus 1/2 cup rice is 330 calories, 3 grams of fat and 18 grams for protein. Now we're talking. That's my kind of meal! Plus, no one will ever know this is lightened up. In fact, they will probably think that you got this at your favorite local Chinese restaurant. It's that good. I kid you not. Plus, this freezes great for a meal at a later date. Make a double batch - one for now and one for later. You won't regret it. Promise!

yummy ingredients

saucy sauce

look at all those bright colors!

seriously, it's so good!

Lightened Up Slow Cooker Sweet & Sour Chicken (Cooking Light)

1 cup chopped onion (about 1 medium) 
1/3 cup sugar 
1/3 cup ketchup 
1/4 cup orange juice 
3 tablespoons cornstarch 3 tablespoons cider vinegar 2 tablespoons lower-sodium soy sauce 
1 tablespoon grated peeled fresh ginger 1 pound skinless, boneless chicken thighs, cut into 1-inch pieces 
2 (8-ounce) cans pineapple chunks in juice, drained 1 large green bell pepper, cut into 3/4-inch pieces 
1 large red bell pepper, cut into 3/4-inch pieces 
3 cups hot cooked white or brown rice

Combine first 12 ingredients in an electric slow cooker. Cover and cook on low for 6 hours or high for 4 hours. Serve over rice. Enjoy! 

Who needs take out when you can make your own at home!

 

Cheesy Zucchini Rice

Cheesy. Zucchini. Rice. Now, say that three times fast. Okay, maybe that was a little too easy, but so is this rice. With most every one having access to fresh zucchini this time of the year (especially homegrown), this rice is a must make. It's super simple to throw together and only takes 20 minutes. By the time you whip up everything else, your rice will be done and ready to enjoy. Talk about perfect timing.

Now, go over to your pantry and pull out the following - white rice, chicken broth, zucchini, some cheese and salt, pepper and a bit of garlic powder. Just a few simple ingredients to make such a yummy side dish. Or to be honest, you could just eat it on your own. I would. I mean, I have. Wait, I take it back. I didn't just tell you that. You can't really go wrong with zucchini and cheese. There is just something magical about those two things. Seriously. Plus, this rice goes with just about everything  - chicken, pork, fish. Do you need me to keep going? I am sure it's even good with just grilled veggies or tofu. Don't kill me for saying tofu. It's really good. At least I think so. Some people may beg to differ, but I digress. This rice is sure to become a favorite on your table and even better, you get your veggies in there too (which parents will love and kids will never know - sneaky, sneaky). Talk about win, win!

look at that rice-y goodness

how pretty does that look! yum!

Cheesy Zucchini Rice (Mel's Kitchen Cafe)

1 cup long-grain white rice
2 cups low-sodium chicken broth
1 medium or 2 small zucchini, grated (no need to peel!)
1 cup shredded cheddar cheese (sharp or mild - whatever you like!)
1/2 teaspoon garlic powder
Salt and pepper, to taste
1-2 tablespoons milk, if needed

In a medium saucepan, combine the rice and chicken broth. Bring the mixture to a boil, reduce the heat, cover and let the rice simmer for 15-20 minutes until the rice is tender and most of the liquid has been absorbed.

Remove the rice from the heat and stir in the grated zucchini, cheese, and garlic powder. Add salt and pepper to taste (don't skip this step - I needed at least 1/2 to 1 teaspoon of salt to boost the flavor). Add a tablespoon or so of milk to adjust the texture if needed. Serve warm. Enjoy!

Who knew rice could be so good!

Skinny Baked Chicken Chimichangas

Yes, you heard me right. Skinny baked chicken chimichangas. Sounds complicated, but I promise they are super easy to make and are even better to eat. And the best part, one chimichanga with guacamole (yes, with guacamole!) is only 350 calories. That's compared to over 1,000 calories for a chicken chimichanga you'd get at your favorite Mexican restaurant. Talk about saving your waistline and your wallet. These babies are so good, that you'll no longer have to go out to Mexican. I kid you not.

To make these fabulous chimichangas, you'll need just a few ingredients - low calorie tortillas, a rotisserie chicken, a cup of shredded low-fat cheddar cheese, cumin, oregano, a cup of your favorite salsa and some green onions. That's it! You don't have to use a rotisserie chicken, but it's the quickest and easiest way to go and you can usually find them for a pretty good deal. Of course you can cook up some chicken breasts as well. You'll need about two cups worth of shredded chicken, so two large breasts should do the trick. Maybe three if they are smaller. Now, for the tortillas. You and I both know that this is what kills the calorie count at many Mexican restaurants. Flour tortillas can range anywhere from 120 calories for a small one to over 500 calories for a large one. Can you believe it? Boy are they good though. I am always on the hunt for ingredients that taste great but are low in calories. A few months ago I came across these amazing light tortillas. You should be able to find them in most stores these days and they are simply the best. Just trust me. If you can't find them, let me know and I may just send you some to try. Just maybe.

Once you have all your ingredients to go, take your rotisserie chicken, remove all the skin and shred up all the chicken. If you have used your own chicken, shred that and place it in a big bowl. Then add chopped green onions, your favorite salsa, cheese, and spices. Mix well and then evenly disperse the mixture into about six tortillas. I use about a half cup measure to evenly distribute the filling. You may find you get seven chimichangas. That's okay. That just means more for you! Wrap each one tightly, tucking all the ends in and place them in an oven safe pan. From this point, you can freeze them for later, save for the next day or bake right away. If you plan to bake right away, don't forget to spray the tops with a little non-stick spray. I know that sounds strange, but it will help them get brown and crunchy without adding too many calories. Bake for about 20-25 minutes until golden brown and you will have a fabulous dinner on your hands that everyone is sure to love. I served mine with a dollop of guacamole (I used half a 100 calorie container of Wholly Guacamole), chopped tomatoes and extra green onions. All of that goodness is only 350 calories (with lots of fiber and protein too!) and so delicious. Serve with a big salad and you are good to go!

so delish!

Skinny Baked Chicken Chimichangas (Slightly adapted from The Girl Who Ate Everything)


2 cups cooked chicken, chopped or shredded
1 cup of your favorite salsa
1 teaspoon ground cumin
1/2 teaspoon dried oregano leaves
1 cup shredded low-fat cheddar cheese
2 green onions, chopped (about 1/4 cup)
6 (8 inch) flour tortillas
Non-stick spray (such as Pam)

Preheat oven to 400°F.

Mix chicken, salsa, cumin, oregano, cheese and onions. Place about 1/3 cup of the chicken mixture in the center of each tortilla. Fold opposite sides over filling. Roll up from bottom and place seam-side down on a baking sheet.
Spray with non-stick spray and bake for 20-25 minutes or until golden brown and crispy.

Garnish with desired toppings and serve with salsa on the side. Yum!

You'll definitely want to make an extra batch and keep in your freezer for a quick go to meal!