Tag: Chicken

Slow Cooker Chicken Black Bean Tacos

This easy taco recipe requires no pre-cooking, just throw it all in the crock pot and you’ll have a delicious weeknight meal. Black beans and chicken breast, simmered in the slow cooker make the perfect filling for tacos, burritos, enchiladas, or even a burrito bowl and it’s loaded with fiber.

Personally, I love this served in crunchy corn taco shells. I make a quick red cabbage slaw which adds a little acidity and crunch, and it’s a healthier option than iceberg. Add some spicy pico de gallo for freshness and avocados, and I am one happy gal! So good you won’t even miss the cheese!

I often make my own pico de gallo, but when I’m pressed for time, I have no problem buying it. There are lots of great options in the refrigerated produce section of the supermarket, Nature’s Promise is usually my go-to, is organic and has just the right amount of kick.

Avocado is so good on tacos, and loaded with heart healthy fats. It’s creamy and delicious and I totally skip the sour cream, but if you rather save on calories and leave it out, fat free Greek yogurt works fine in it’s place.

As for my slow cooker, believe it or not, I’ve had many bad experiences with crock pots cooking to hot and turning out strange tasting food… until I bought my current Slow Cooker, the Hamilton Beach Set and Forget 6 Quart Slow Cooker. Love it and I’ve been using it for over a year with great results every time! As part of my week of Target giveaways, I wanted to give away the same exact one, but couldn’t find the same exact model. I did find one very similar, without the probe (which I never used anyway) so today on Skinny Bits, if you want to take a chance at winning this wonderful prize, click HERE and leave a comment on Skinny Bits for a chance to win. (Please do not leave your comments here on Skinnytaste, they wont count.)^[1]^[2]^[3]

Slow Cooker Black Bean and Chicken Tacos
gordon-ramsay-recipe.com
Servings: 4 • Size: 3 tacos • Old Points: 6 pts • Points+: 8 pt (10 w avocado)
Calories: 313 • Fat: 8 g • Carb: 41 g • Fiber: 8 g • Protein: 22 g • Sugar: 4 g
Sodium: 716 mg (without added salt)

Ingredients:

12 oz raw skinless chicken tenders or breast
15 oz can low sodium black beans, drained and rinsed (Goya)
10 oz can tomatoes with mild green chiles (I used Rotel)
1 1/8 tsp chili powder
3/4 tsp plus 1/8th tsp ground cumin
1/4 tsp garlic powder
1/4 tsp oregano
1 medium scallion, diced
1 tbsp chopped cilantro (optional)

For the Slaw:

1 1/3 cups shredded red cabbage
1 tsp red wine vinegar (or lime juice)
salt and black pepper, to taste

For the Taco:

12 crisp corn taco shells

Optional toppings: (not calculated)

pico de gallo
1 medium haas avocado, sliced (+ add 2 pts per serving)

Directions:

Season chicken with pinch of salt, garlic powder, oregano, 1/8 tsp of the chili powder and 1/8th tsp cumin.

Add the beans and tomatoes to the crock pot and season with the remaining chili powder and cumin. Place chicken in the crock pot and cover. Cook on HIGH 2 hours.

Meanwhile, combine shredded cabbage with vinegar (add more to taste), season with salt to taste; set aside.

Remove chicken from the crock pot and shred with two forks. Drain beans and transfer to a platter, or back to the crock pot to keep warm. Top with shredded chicken, scallions and cilantro.

To serve, warm the taco shells according to package directions. Fill with equal amounts of bean and chicken mixture. Top with cabbage and your favorite toppings.

References

^{^} Hamilton Beach Set and Forget 6 Quart Slow Cooker (www.amazon.com)
^{^} Skinny Bits (www.skinny-bits.com)
^{^} click HERE and leave a comment on Skinny Bits for a chance to win (www.skinny-bits.com)

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Mustard-Maple Chicken Thighs

by Pam on December 13, 2012

I had some chicken thighs that I wanted to make for dinner so I went in search of a tasty recipe to use. I found a recipe on Myrecipes^[1] that looked wonderful. My family really enjoyed the Maple-Mustard Glazed Chicken Breasts^[2] that I made earlier in the year. This recipe is different from the other but just as delicious! My husband, daughter, and I liked it a lot but my son didn’t like the mustard flavor. You can’t win them all. I served this chicken with the Long Grain and Wild Rice with Mushrooms & Shallots^[3] for a tasty and healthy meal.

Preheat the oven to 350 degrees.

Combine the spicy brown mustard, sugar, maple syrup, yellow mustard, apple cider vinegar, soy sauce, onion powder, and minced garlic together in a bowl; mix until well combined. Pour half of mixture in a zip lock plastic bag then add the chicken thighs to the bag; squish the chicken around in the marinade to make it evenly coated. Reserve remaining marinade/sauce in a small bowl. Chill 4 hours.

Heat the olive oil in an OVEN PROOF skillet over medium high heat. Season both sides of the chicken thighs with sea salt and freshly cracked pepper, to taste.

Place chicken into the skillet and cook for 4 minutes or until the chicken is golden brown; flip the chicken over and place into the preheated oven. Cook for 15-20 minutes or until chicken is cooked through. Serve with reserved mustard mixture. Enjoy.

Print^[4]

Save^[5]

Yield: 4

Prep Time: 5 min.

Cook Time: 25 min.

Total Time: 30 min.

Ingredients:

2 1/2 tbsp spicy brown mustard
1 tbsp brown sugar
1 1/2 tbsp maple syrup
1 tbsp yellow mustard
1/2 tbsp apple cider vinegar
1 tsp soy sauce
Dash of onion powder
1 garlic clove, minced
5 boneless and skinless chicken thighs
1/2 tbsp olive oil
Sea salt and freshly cracked pepper, to taste

Directions:

Preheat the oven to 350 degrees.

Combine the spicy brown mustard, sugar, maple syrup, yellow mustard, apple cider vinegar, soy sauce, onion powder, and minced garlic together in a bowl; mix until well combined. Pour half of mixture in a zip lock plastic bag then add the chicken thighs to the bag; squish the chicken around in the marinade to make it evenly coated. Reserve remaining marinade/sauce in a small bowl. Chill 4 hours.

Heat the olive oil in an OVEN PROOF skillet over medium high heat. Season both sides of the chicken thighs with sea salt and freshly cracked pepper, to taste.

Place chicken into the skillet and cook for 4 minutes or until the chicken is golden brown; flip the chicken over and place into the preheated oven. Cook for 15-20 minutes or until chicken is cooked through. Serve with reserved mustard mixture. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by MyRecipes

References

^{^} Myrecipes (www.myrecipes.com)
^{^} Maple-Mustard Glazed Chicken Breasts (www.gordon-ramsay-recipe.com)
^{^} Long Grain and Wild Rice with Mushrooms & Shallots (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Chicken Cordon Bleu-wich – An Old Classic Gets Open Faced

If you love chicken cordon bleu because it’s “fancy,” and
you serve it primarily to impress dinner guests with your culinary skills, then
this video is really not for you. However, if you love chicken cordon bleu
because of its winning flavor combination of chicken, ham, and Gruyere cheese, then
stick around.

Don’t get me wrong, I love the classic preparation, and will
do my version one of these days, but for all that pounding, stuffing, rolling, pinning, breading, frying, and baking…I can
deliver the same basic flavor and texture profile with significantly less time
and effort.

By the way, while most consider this a French recipe, the
word on the street is that this actually originated in Switzerland. That
doesn’t really have any bearing on the recipe, but since I can’t remember ever
giving the Swiss a hard time here, I thought I’d take this opportunity to ask,
what’s up with those pocketknives? You really need one tool that can both kill
a squirrel and puck nose hairs? Seems a little much.

Anyway, it’s been a while since I posted a sandwich video,
and this, as the name would indicate, was certainly a blue ribbon winner. It
made for a perfect lunch, but throw a poached egg on top, and you’ve got a
stellar brunch item; or cut these up into quarters, and serve as finger food
for the next big game. I hope you give these a try soon. Enjoy!

Ingredients for 4 portions:
*Note: topping can be made days ahead and baked whenever.

2 tbsp butter

1/2 cup diced smoked ham

1/2 cup diced onion

1/4 tsp dried thyme

2 tbsp flour

1/2 cup plus 1 tbsp milk

3 oz shredded gruyere cheese, divided (save a little for the
top)

1 rounded tsp Dijon mustard

pinch of nutmeg

1 cup diced cooked chicken

1/4 cup diced dill pickle

1/2 cup diced ham

cayenne, salt and pepper to taste

2 tbsp bread crumbs mixed with 1 tsp melted butter for the
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