It sounded simple, healthy, and tasty! And it turned out to be exactly what it sounded like. I modified it a bit.
Puerta Rican Stew (8 Servings, 5 PointsPlus)
1.5 c water
1 bunch cilantro
2 poblano peppers
2 jalepenos
6 garlic cloves
1 medium onion
2 lb chicken breast
1 tbsp no-sodium chicken bullion
1 tbsp cumin
1 lb red potatoes, cubed
1 c fat-free mozzarella, shredded
In a blender, liquify the water, cilantro, poblanos, jalepenos, garlic, and onion until it forms a thick green sauce. Put potatoes and chicken in crock pot. Pour the sauce on top and add the bullion and cumin.
Stir and cook on high for 6 hours. Shred the chicken breast and return to crock pot. Salt to taste. Serve with cheese sprinkled on top.
There was plenty of left overs. I put them in separate containers and froze them for quick and easy lunches.
Yum!!
SOOO going to try this! I love my slower cooker and love finding new recipes. Thanks for sharing!
ReplyDeleteOh I love that picture with the containers! There's one of your best friends in a weight loss journey (planning and preparing meals in advance!) :D
ReplyDeleteoooo that sounds great! You and your new camera are awesome bloggers :)
ReplyDelete