Sorry I’m posting this a little later than usual.
I’m pretty good about posting right after dinner b/c it helps me 1) remember exactly how I made the recipe and 2) it gives me a little time to digest my dinner and not eat b/c I “think” I’m hungry.
But I started taking a Zumba class Wednesday nights! And by the time I finished eating dinner it was time to go get my cha cha on! Then when I got home, I was so pooped that I took a shower b/c I was sweating like a pig. (According to my HRM I burned 665 calories! Huzzah.) And then hit the bed.
That’s my excuse and I’m sticking to it!
(Ok that’s not entirely true. I did go to my Zumba class and took a shower but after the shower I ended up chatting with Nikki and watching Top Chef Masters. So if you need someone to blame for my tardiness, blame Nikki. I do.)
Crock Pot Chicken Burritos
Recipe adapted from A Year of Slow Cooking
Makes 8 servings
Original recipe = 3 WW+ points/serving
CB’s changes in red = 9 WW+ points/serving
Frozen boneless, skinless chicken pieces (I used 2 frozen skinless, boneless chicken breast)
1-14.5oz can of diced tomatoes and green chiles w juice
1/3 cup of water
1 cup frozen corn
1-14.5oz can of beans, drained (I used pinto beans)
8 whole wheat tortillas
6oz Chobani greek yogurt, vanilla –> great substitute for sour cream!
2 medium avocados, peeled and diced
butter lettuce, chopped
1 cup reduced fat shredded cheddar cheese
1. Put chicken into the crockpot.
2. Cover chicken with the tomatoes, water, and corn.
3. Cook on low for 7-10 hours, or on high for 5-6. (I put my chicken in frozen so I cooked on low for 10 hours.)
4. Shred meat with forks and eat with your favorite fixings.
Husband rating: 5/5
He loved it and asked if he could have more than one burrito! I said “Of course!”
Wifey rating: 5/5
This was so easy and so delicious! Next time I might omit the water b/c I don’t think I really needed it. I ended up draining the shredded meat pretty good b/c it was dripping in liquid before putting it in my tortilla.