Crock pot Monday

What a day! I got up at 4:30 this morning so I could get my first workout in. I didn't have any other time available through out the day, and there are no excuses for missing a workout on Monday. The kids had to get to school early today, and I had to get dinner in the crock pot before we left. The funny thing is, the more I have to do in a small amount of time, the better I perform, and the calmer I actually am. I forgot to take the chicken out of the freezer last night, so I actually just put it in the crock pot frozen, and I like the way it turns out. Something about the texture that I like better than most chicken in the crock pot.

My day was slammed with back to back clients and then I had to go pick the kids up after school. I went back for my second shift, and had a second workout planned for after those clients. My second client was 30 minutes late, and normally that would make me twitchy, but because I knew dinner was already prepared, and the family could eat, I wasn't too distracted by his tardiness. When I got home, everyone had eaten, and said dinner was delicious. After eating some for myself, I could guess that the kids probably had a very small portion, and then made a cheese crisp or something. Tonight's dinner had a decent kick to it, and my kids don't like "spicy" Needless to say, there are leftovers, and I am very excited about that.

I found this recipe on Pinterest, and it came from www.skinnymom.com

Skinny Slow Cooker Chicken Tortilla Soup

Prep time: 15-20 minutes

Cook time: 4 hours on high or 8 hours on low

Yield: 6 servings

Serving size: 1/6 recipe

Ingredients

Soup:
• 16 oz boneless, skinless chicken breasts
• 2 Tbsp minced garlic
• 1 cup onion, chopped
• 16 oz can reduced-sodium black beans, drained + rinsed
• 16 oz can kidney beans, drained + rinsed
• 8 oz can tomato paste
• 10 oz package of yellow corn, frozen
• 2 — 10 oz cans Ro*Tel® diced tomatoes with chilies
• 1 packet reduced-sodium taco seasoning
• 1 Tbsp chili powder
• 32 oz reduced-sodium chicken broth
• 20 unsalted corn tortilla chips
Optional toppings*:
• reduced-fat sour cream
• sliced Jalapeño peppers
• avocado
• reduced-fat Mexican shredded cheese
• cilantro, chopped
• lime wedges
• *Optional toppings are not included in nutritional calculations.

Instructions

Soup:
1. Place chicken on the bottom of the slow cooker. Add remaining ingredients.
2. Cook on high for 4 hours or on low for 8 hours.
3. Remove chicken breasts and shred with a fork, return to slow cooker and mix well. Spoon soup into bowls and top with crumbled tortilla chips. Add optional toppings, if desired.

Nutrition Information

Per Serving (1/6 recipe):

Calories: 389

Calories from fat: 55

Fat: 6g

Saturated Fat: 1g

Cholesterol: 43mg

Sodium: 1795mg

Carbohydrates: 52g

Fiber: 13g

Sugar 16g

Protein: 31g

Calcium: 11%

Iron: 19%