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Low
Fat Cooking Tips Archive
Week of June 28, 2009
Slow Cookers
for Summer
When the temperature
begines to soar outside, it is time to rummage through
my kitchen appliances for my crock pot. My thoughts
are: why heat up the house with an oven or stand
over a hot grill or stove top?
Try our Creamy Salsa
Chicken with a tossed green salad for a delicious
dinner made by a "really cool cook".
Creamy Salsa
Chicken
Serves 4
• 4 boneless skinless
chicken breast halves
• 1 (1 1/4 ounce) package reduced-sodium taco
seasoning mix
• 1 cup salsa
• 1 - 2 tablespoons cornstarch
• 3 tablespoons water
• 1/4 cup light sour cream
Spray liner of crock
pot with vegetable spray. Add the chicken breasts
on the bottom in a single layer.
Sprinkle with taco seasoning
mix with salsa poured on top. Cook on low for 6
to 8 hours.
When ready to serve, remove chicken from crock pot
and place on meat platter and tent with aluminum
foil to keep warm.
Mix together 3 Tablespoons
water and 1 - 2 Tablespoons cornstarch. Add to salsa
mixture in crock pot and stir well. Turn crock pot
to high and sauce should begin to thicken in five
minutes. Lastly, stir in sour cream. Serve immediately.
Per Serving:
194 Calories; 2g Fat (9.2% calories from fat); 1g
Saturated Fat; 29g Protein; 13g Carbohydrate; 2g
Dietary Fiber; 70mg Cholesterol; 944mg Sodium. Exchanges:
0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fat;
1/2 Other Carbohydrates.
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