Healthy chicken tacos

I am a die hard Mexican food lover, but it’s just not always the healthiest of choices.  Nevertheless, I need my Mexican fix weekly.  This week I decided to make a healthier version of my favorite food.  I had a million places to be on Monday night so I needed something quick and healthy.  This recipe is easy and was the best chicken taco I have ever had.  I think the salsa is the key.  I used a Frontera Salsa…

2 Chicken Breasts

1 Jar Roasted Habenaro (HOT) salsa – Yes salsa matters!

1 head of green cabbage (thinly shredded)

1 package corn tortillas

Low fat sour cream

Fresh Cilantro

In crockpot combine chicken breasts with entire jar of salsa.  Cook on low for 8 hours or high for 4 hours.

1/2 hour before chicken is done, shred chicken breasts and place back in crockpot.

Assemble

Take 2 corn tortillas and heat in microwave for 20 seconds. (If you want crispy shells you can place the corn tortillas in the oven at 350 degrees for a few minutes.)  Spread a dollop of sour cream on the top tortilla shell.  Place shredded chicken on top of shell.  Top with shredded cabbage and cilantro.  Pick up and chow!

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The two corn tortilla shells are key!  Otherwise  you can’t pick them up to eat…..they will just fall apart:(

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This recipe is a keeper!  I am telling you…..soooooo good!

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Best Yummy Fall Soup

AND it’s healthy. AND you can make it for dinner because it doesn’t take all day and doesn’t have a million ingredients! Woohoo! AND it’s great the next day in your lunchbox.

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Not my best photo ever, but I was in a hurry to get my spoon into the soup! I usually eat leftovers for lunch, but as there were no leftovers leftover today, I decided to make myself this easy and tasty soup. I will even give you ingredient options so you can use what you have on hand.

We call this “Super Soup!”

1 tbsp. olive oil

1/2 cup chopped onion

1/2 cup chopped celery OR bell pepper

1/2 cup chopped carrot OR frozen corn

1 clove garlic, minced (I usually use the jar kind.)

2 cans (14.5 oz each) low-sodium chicken broth (or low-socium chicken boullion and water)

1 cup fresh baby spinach leaves, cut in thin strips

1/4 cup sun-dried tomatoes, chopped, OR i can (14.5 oz) diced tomato (I always use the can bc hubby does not like sun-dried.)

1/2 tsp. basil or Italian seasoning

1/4 tsp. pepper

1 can (15 oz) cannellini, garbanzo, or black beans, rinsed and drained

Grated parmesan cheese, if desired

In large saucepan, heat oil over medium-high heat. Cook onion, celery, carrot, and garlic about 8 minutes until vegetables begin to soften. Reduce heat to low.

Add broth, spinach, tomato, basil, and pepper. Cook, covered, about 10 minutes until vegetables are tender. Add beans. Simmer 5 minutes.

Serve with sprinkle of parmesan cheese.

Makes 6-8 servings. 123 calories, 4 g (1 g saturated) fat, 3 mg cholesterol, 7 g protein and 390 mg sodium each, based on 6 servings.