Chicken & Pepper Soft Tacos

Talk about Easy!  I tossed these ingredients in the crock pot at about 10am this morning and we had a fantastic meal at 6pm!  Can't get any easier than that!

3-5 chicken breasts depending on size.  Mine were roughly 7oz. each and I used 3.  I even put them in frozen!

2 bell peppers, any color, sliced
1 large onion, sliced
1/2 cup chicken broth
2 teaspoons chili powder
1 teaspoon ground cumin
dash salt
2 Tablespoons lemon juice

Place the chicken breasts on the bottom of your crock pot, followed by the onions and peppers. Drizzle the lemon juice over chicken.  Mix the spices/salt into the 1/2 cup of chicken broth and pour over chicken.  Set on low and cook for 6-8 hours.  I shredded the chicken at about hour 5 and let it continue to cook until we ate!

We topped ours with my family's FAVORITE salsa - Jack's Special Salsa by Garden Fresh Gourmet.  If you haven't had it - you must try it!  We also used shredded 4 blend cheese and low fat sour cream.  Yum!

Serves 4 (2 tacos each)  These values do not include toppings or tortilla.
130 calories, 10 carbs, 2g fat, 20g protein

Adapted from a recipe found here .

Shrimp Enchiladas

 I had very high hopes for these Shrimp Enchiladas - ingredients we all love, and it smelled fantastic while putting it together.  Unfortunately the corn tortillas (mainly the bottom ones) turned to complete mush throughout the whole casserole creating a very unpleasant texture.  The flavor was good though, and once I got past the tortilla mess, I enjoyed everything else.  I plan on making this again, only using a tortilla as a wrap instead of turning it into a casserole.  Would be good served over lettuce or rice as well.

Here is the link  Shrimp Enchiladas to the website the recipe originated from. 

PER SERVING: 277 calories; 5 g fat ; 34 g carbohydrates; 27 g protein; 8 g fiber