This crockpot recipe is perfect for busy school nights and easy enough for any college student to make; a delicious meal that is high in protein (66g), low fat (4.42g) and has a good amount of fiber (3.3g). Don't forget the baked chips to scoop up the extra sauce!
4-4 oz. chicken breasts, boneless, skinless (can use frozen)
1-15 oz. can black beans, canned; drained & rinsed
2 C corn, frozen
1-15 oz. salsa, chunky-style, medium (hot, if more spice is preferred)
1-8 oz. package cream cheese, fat free
Take boneless chicken breasts put into crockpot. In a small bowl, mix together black beans, corn and salsa; pour over chicken breast halves. Cook on low 8 hours.
Increase crockpot to High; add cream cheese (just throw it on top!), replace cover and cook additional 1/2 hour. Stir melted cream cheese into black bean sauce before serving.
Enjoy with baked tortilla chips (to scoop-up the extra sauce!), cornbread sticks or Mexican rice.
Leftovers can be frozen.
Serves 4 (www.RecipeZaar.com)
Chef Mary Kelly, CPC is the owner of Simply Delicious Personal Chef Service. To learn more about her and this unique dining alternative, go to www.ChefMaryKelly.com or email Chef Mary at Dining@ChefMaryKelly.com
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