Loaded Baked Potato Casserole

My mother knows I love to cook and Food Network is a pretty good addiction of mine. I don't consider myself a culinary artist by any means. The easier to make, the better! Well....as long as it tastes good. Right? Right! Well my mother gifted me a year's subscription to Paula Deen's magazine, Cooking with Paula Deen. I love Paula. She's a little nutty, but she's funny. She's a mother-in-law I wouldn't mind having. However I don't think I could visit her often because I think my waist line would just expand and I'm working on getting that slimmed down, hehe.

I chose this recipe because it seemed easy and who doesn't love loaded baked potatoes?? Paula don't let me down!

I didn't follow the recipe exactly because I do like to make things from scratch. Can you blame me? It was really good and flavorful. I had to add more seasonings because it only called for pepper. I added more pepper and a little more salt and I even ate it with a dollop of sour cream on top! I apologize for the poor quality of the photos and the tacky tinfoil. Casserole isn't the prettiest or easiest thing to take a photo of.

Loaded Baked Potato Casserole

adapted from Cooking with Paula Deen Sept/Oct 11' issue (original recipe here)

48oz. white potatoes, quartered

8oz. cream cheese

1 1/2 tsp. black pepper

1 tsp. salt

1 rotisserie chicken

2 cups shredded cheddar cheese, divided

1 cup chopped green onion, divided

1 (12oz.) package fresh broccoli florets, divided

6 slices bacon, cooked and crumbled

Preheat oven to 375. Grease a 13x9-inch baking pan.

Peel potatoes if desired. Bring large pot to a boil, salting water if desired. Add quartered potatoes and boil until fork tender.

Drain potatoes. In stand mixer add potatoes and entire package of cream cheese and pepper. Beat until desired consistency.

Add in 1 3/4 cup of shredded chicken, 1 cup of cheese, 2/3 cup green onions, half of broccoli, and half of bacon. Stir to combine. Spread mixture into prepared baking dish.

Sprinkle with remaining chicken, broccoli, bacon, and remaining 1 cup of cheese.

Cover loosely and bake 45 minutes until cheese is melted and casserole is heated through. Top with remaining green onions.

Makes 6-8 servings

Enjoy! :)

Baby Bok Choy and Tofu Stir Fry

So if you haven't discovered Groupon I urge you to check it out! Every day there is a local daily deal where you can get insane discounts! Most are 50% off the original price, but it varies. I snagged a deal for Glacier Valley Farm CSA, which is a community supported agriculture group based right here in Alaska!

I was pretty stoked to try this out. Alaskan grown products? Sweet! I'm trying to be more of a localite, although it's not easy (or cheap). Normally you get a box from them once a week for $35. Product varies depending on season and it's usually around 18lbs. of goodies.

Well, Groupon had a coupon for a discount so I'd only have to pay $17! Pretty sweet, right? I almost wish I would've bought a few as gifts! They sold out within a few hours. Anyway, I picked up my box today and inside I got Alaskan potatoes, sprouts, and tofu. Certified organic goods (non-Alaska): fuji apples, navel oranges, romaine lettuce, chard, baby bok choy, garlic, yellow onions, and zucchini squash. They also put in a newsletter filled with recipes so I was eager to try one! Now I've never had bok choy or tofu.

I was a bit nervous to be honest. More about the tofu than the bok choy. However after making this and trying it out I'm pretty happy with it. Bok choy isn't my favorite leafy vegetable (so far Spinach takes the lead), but it wasn't terrible! I let the tofu cook for awhile (a little too long on one side, oops!) so it got kind of crusty. Yum! The tofu was still different from say chicken. It wasn't horrible, but it wasn't amazing either if that makes sense? I'd eat it again and plan on trying it grilled next. Kabobs perhaps? It's just different! It's less points on the WW program too :P

If you're a tofu lover I'm sure you'd enjoy this. I enjoyed it and it's PACKED full of good for you things! I plan on making this again!



Baby Bok Choy and Tofu Stir Fry
adapted from Glacier Grist (Glacier Valley Farm CSA), May 2011

2-3 tbsp. olive oil
1 yellow onion, sliced
4 cloves garlic, finely chopped
1 tsp. red pepper flakes
1 tsp. ground ginger (or 1 tbsp. fresh ginger, grated)
4oz. firm tofu, sliced into bite size pieces
1/4 cup water
1/4 cup rice wine vinegar
2 tbsp. sugar, white (or honey)
2 tbsp. soy sauce 2 carrots, thinly sliced on the diagonal
1 zucchini squash, thinly sliced on the diagonal
2 baby bok choy, sliced and coarsely chopped


In a small sauce pan combine water, rice wine vinegar, sugar and soy sauce and bring to a simmer. Simmer until sauce thickens (add a little flour if needed). Set aside until ready to use.

Heat the oil over medium heat in a large skillet or wok. Stir in onions and cook for 2-3 minutes.

Add garlic, red pepper flakes, and ginger and cook for 1 more minute.

Stir in tofu and cook until golden brown on all sides, about 5 minutes.

Add carrots to the tofu mixture and cook for another 2 minutes.

Add zucchini and bok choy to skillet and toss to coat.

Pour thickened sauce over vegetables and tofu. Serve over rice (optional).



This recipe can serve 4-6 people.

Weight Watchers Points (per serving, serving 4, does not include rice): 4

Last Minute Easter Cupcakes

So whenever there's a holiday coming up I like to bake something for my co-irk...I mean co-WORKERS! They're usually gobbled up fairly quickly and everybody begins zipping around on a sugar high. Maybe I should invest in some IV's and sugar solution? Hmm...

I found this recipe on Martha Stewart some time ago when looking for holiday (Christmas) recipes. They were just so darn cute and seemed pretty easy I had to make them myself! Of course I took a shortcut with the cake (boxed), as baking and all that jazz during the week isn't really my idea of "fun" in the few hours I'm off of work. However you can always bake your own cake from scratch...I'm sure Martha has a few good ones (recipe links to a vanilla cupcake recipe)! :)

The original recipe uses buttercream, but in all honesty cream cheese frosting is my favorite and it's easier. Feel free to use buttercream if your heart (or rather your stomach) desires! I promise I won't be mad.


Spring Chick Cupcakes
adapted from Martha Stewart

1 box white or yellow cake mix
cupcake liners (cheap ones are good, don't waste your pretty ones here!)
Pull n' Peel Twizzlers (for comb, optional)
black or brown jimmies (for eyes)
yellow or orange M&M's
Cream cheese frosting (see recipe below or store bought)
1 bag sweetened shredded coconut


Bake cupcakes like you normally would. I used cheap liners because I don't like cleaning pans. I used Betty Crocker's Supermoist White Cake Mix. Let cool completely! You must let them cool! Do not be impatient...bad! Bad!

Peel cupcake wrappers off cupcakes. When turned upside-down, each cupcake becomes the body of a chick. Spread cream cheese frosting on top of the cupcake working your way down. Martha suggests using a plate to do this, I simply cupped the chick in my hand. Do whatever you're comfortable with! Use a small offset spatula (or butter knife in my case, haha) to coat the sides thickly with frosting, and then mound more on top to create a dome shape. It's okay if you get crumbs in the frosting, the "feathers" will hide them!

Press toasted shredded coconut into the frosting -- it stands in for fuzzy feathers. Gently pat and press coconut into the frosting letting the excess fall back into the tray.

Place eyes (jimmies) on chicks using your fingers or tweezers. Use yellow or orange M&M's to create the beak. Cut Twizzler's down and place on top if you want combs on your chickies! (For other varieties visit the original recipe)



Cream Cheese Frosting
from Martha Stewart

16oz. cream cheese, softened at room temperature
1 cup confectioner's sugar


Put cream cheese and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, 5 to 7 minutes. Use immediately.


*Note: This is not an overly sweet frosting. Feel free to add tiny amounts of more confectioners sugar to get it to the right sweetness.


How to Toast Coconut

1 bag of sweetened shredded coconut
1 cookie sheet


Preheat oven to 300 degrees.

Spread coconut out evenly on cookie sheet and cook for about 20min. stirring the coconut every 5-7min. until the color is nice and golden brown.



Recipe made 12 cupcakes!



***I was not compensated in any way to advertise or link any items above. I am earning nothing from you clicking the links. These are items I bought with my own personal money and wish to share with you.

White Bean Soup with Sautéed Shrimp and Garlic Croutons

I think this is by far one of the most complicated recipes I've made since cooking on my own. The most daunting meal I've ever made was making my first turkey for Thanksgiving! That was just an odd experience, but it was well worth the fuss and muss. This is what that recipe was all about. Time. It took a long time and careful watching, but gosh it was worth it!

It's so nice to make pretty much every layer of a meal homemade. Of course I can't conjure up shrimp on my own, but the soup and croutons were all me. That makes me proud. Someone award me a gold star!

The soup was delicious and creamy. It was perfectly seasoned, even though I didn't have a cheesecloth to bundle my herbs and I used dried instead of fresh. The shrimp although I can only use frozen here (landlocked = lack of fresh seafood) was juicy and succulent. The garlic croutons were full of flavor, crispy yet chewy. Ahhhh I could live off those croutons! I'll never buy stuff from the store again! :)

If you cannot find dry cannellini beans you can use either white navy beans or great northern beans.

Basic Beans

from Fine Cooking Magazine, January 2004

1 1/2 cup dried cannellini beans, sorted through and rinsed

2 bay leaves

2 cloves garlic, smashed

2 to 3 sprigs fresh herbs (rosemary, thyme, and flat-leaf parsley)

1 tsp. kosher salt

Wrap the bay leaves, garlic, and herbs in cheesecloth and tie with twine. Put the beans in a large pot and cover with water by 2 inches (about 2 quarts). Add the herb bundle and the salt. Bring to a boil over high heat.

Lower the heat to maintain a very gentle simmer, cover, and cook until the beans are tender (try biting into one) but not splitting and falling apart, 1 to 2 hours depending on the type of bean (check occasionally to be sure the beans aren't boiling and are covered with liquid; add water if needed).

Discard the herb bundle. Add the beans and their cooking liquid immediately to the soup recipe, or let the beans cool in liquid and refrigerate for up to three days.

White Bean Soup with Sautéed Shrimp & Garlic Croutons

from Fine Cooking Magazine, January 2004

Cooked cannellini beans

5 tablespoons extra-virgin olive oil; plus 1 tbsp. for drizzling

1 large yellow onion, cut into 1/4-inch dice

1 carrots, peeled and cut into 1/4-inch dice

1 inner rib celery, cut into 1/4-inch dice

Salt and ground black pepper

2 cloves garlic, minced

1 tbsp. chopped fresh rosemary

4 tsp. fresh lemon juice; more to taste

2 1/2 cups 3/4-inch diced country bread or baguette (about 6 ounces)

3/4lb. medium shrimp, peeled, deveined, rinsed, and patted dry

Pinch cayenne

Cook the cannellini beans following the Basic Beans method above.

Heat a large, heavy saucepan over medium-high heat for 30 seconds. Add 1 1/2 tbsp. of the oil, along with the onion, carrot, and celery. Season with salt and cook, stirring occasionally, until the vegetables soften and start to brown, about 7 minutes. Add half the garlic and cook for 30 seconds, stirring.

Add the beans and their cooking liquid (there should be about 4 cups liquid; if not, add more water to equal this amount) and half the rosemary. Season well with salt and pepper. Bring to a boil, lower the heat to a bare simmer, and cook for 30 minutes so that the beans soften a little more but don't break up.

Let cool for 10 minutes. Scoop out 1 cup of the beans and set aside. Working in batches, puree the remaining beans and all of the broth in a blender. Transfer the pureed soup and the reserved beans to a clean saucepan and keep warm over low heat. Add the lemon juice and salt and pepper to taste. Thin with water, if necessary, to get the consistency you like.

Heat a large skillet over medium-high heat for 1 minute. Add 1 1/2 tablespoons of the oil and the bread cubes and season well with salt and pepper. Cook, tossing frequently, until the bread starts to brown around the edges, 2 to 3 minutes. Toss in the remaining garlic and continue to cook for 1 minute, tossing well. Transfer to a large plate.

Season the shrimp well with salt and pepper. Add the remaining 2 tablespoons olive oil and the shrimp to the skillet and saute, stirring often, until the shrimp is firm, pink, and slightly browned, 3 to 4 minutes.

Ladle the soup in large, shallow bowls and dust with a pinch of cayenne. Garnish with a few croutons, a portion of the shrimp, a sprinkling of the remaining rosemary, and a drizzle of oil.

Recipe says it serves 4, but could easily serve 6.

Weight Watchers Points (per serving, serving 6): 10 points

Mocha Crinkles

So for the past few weeks I've been craving something sweet and chocolate and wanted to make something. I'd recently picked up some cocoa powder to make souffles. Of course I had to find other means of using up the cocoa before leaving for Alaska. I found this super easy recipe in a cookbook my boyfriend's family had gotten me a few Christmas' ago. I love this book. Almost every recipe has a picture. Who doesn't love pictures?! I'm one of those people who likes to know what my food is supposed to look like when I'm done, hehe.

I was disappointed in myself for not reading all the way through the recipe first before getting started. Why was I disappointed? It calls for the dough to be refrigerated for a few hours so you've been forewarned! Now don't go and try to pass the fridge step, it won't be the same! Letting the dough chill for a bit will make it easier to roll into balls.

They're not overly sweet and really the coffee flavor is very light. They stayed nice and soft and were chewy on the outside. I was a little weirded out by the black pepper in the recipe, but I stuck it in anyway! I'm not sure what 1/8 tsp. of black pepper really does for these cookies, but who cares? They were yummy! I'm pretty sure these will be on the list for the holiday baking.I'm a sick sick woman aren't I? Already planning my holiday baking...

Mocha Crinkles

adapted from The Cookie Bible

1 1/3 cup sugar

1/2 cup vegetable oil

1/4 cup reduced-fat sour cream

3 tbsp. egg whites (or 1 egg)

1 tsp. vanilla

1 3/4 cups all-purpose flour

3/4 cup unsweetened cocoa powder

3 tsp. instant espresso or coffee granules

1 tsp. baking soda

1/3 tsp. salt

1/8 tsp. black pepper

1/2 cup powdered sugar

Beat sugar and oil in a medium bowl. Mix in sour cream, egg whites (or egg) and vanilla. Set aside.

Mix flour, cocoa, espresso, baking soda, salt and pepper in another medium bowl.

Add flour mixture to sugar mixture; mix well. Refrigerate dough until firm, 3 to 4 hours.

Preheat oven to 350ºF. Pour powdered sugar into a shallow bowl. Roll dough into 1-inch balls. Roll balls in powdered sugar.

Bake on ungreased cookie sheets 10 to 12 minutes or until tops of cookies are firm to touch. (Do not overbake.) Cool on wire racks.

Makes about 5-6 dozen cookies (depending on the size you make them).

and for the close up...

oooohhhhhh...

Pilgrim's Potato Chowder

I don't consider myself a soup person. Although I will eat it, it's definitely not something that I crave. My mother subscribes to Paula Deen's magazine so I always take the opportunity to browse through them. Pretty much anything the Queen of Butter cooks up looks and sounds delicious. I stumbled across this chowder and it seemed interesting. Something along the lines of a potato soup, and let me tell you I love potato soup! Especially with the little dumplings on the top!

This is an easy peasy recipe that's full of flavor. It's thick and warm and perfect for the cooler rainy days we've been having lately. Of course you can control the thickness with some water or broth, but I let the recipe lead me. It's stick to your ribs good, especially with some buttered bread!

Pilgrim's Potato Chowder

adapted from Cooking with Paula Deen Magazine, Jan/Feb 2007

1 pound of Yukon gold potatoes, cubed and divided (about 3 medium)

1 1/2 cups chicken broth, reduced sodium-fat free

1 cup carrot, sliced rounds

1 (11oz.) can corn, drained

1/2 cup onion, chopped

1/2 cup celery, sliced

1/2 tsp. thyme

1/2 tsp. salt

1/2 tsp. ground black pepper

2 tbsp. flour

1 cup half-n-half *

1/4 cup chopped parsley

2 cups grated Swiss or Monterey Jack cheese

* = if you don't have half-n-half melt 1 tbsp. butter in 1 cup of milk

Combine half of potatoes with broth in saucepan with tight fitting lid. Bring to boil and simmer about 10 minutes, or until tender.

Mash potatoes with a fork; stir in remaining potatoes, carrots, corn, celery, onions and next 3 ingredients. Cover, simmer until vegetables are tender.

Dissolve flour in 1/4 cup half-and-half; stir into chowder with remaining half-and-half and parsley. Cook, stirring over medium heat to thicken slightly. Serve topped with grated cheese.

Salt and pepper to taste.

Serves 4-6.

Weight Watchers Points (per serving): 9 points

*I am in no way affiliated with the websites/companies linked. I was not paid to use or advertise their products. I am not earning profit from linking the items. These are items that I personally pay for (WW subscription and produce linked) and will not be reimbursed.

Wordless Wednesday: Fostering & Walking

Shrimp with Zucchini and Tomatoes

Tell me, how can you not want to dig into this deliciously colorful dish? The best part? It's VERY quick! Okay that's not the BEST part, but it's close!

I haven't cooked anything recently that made me just go "Oh My --- Gosh!" when I take a bite. THIS is it. This made me excited to eat! This made me dribble a little on my chin while cooking...

I had to buy FROZEN shrimp here in Indiana. The only fresh seafood they had was fish (blargh!), crab, and some pre-made cake....patty things that disturbed me. After complaining to the boy about not getting fresh seafood I chucked two frozen bags in my cart and pouted awhile after coasting away to find the next items on my shopping list.

There's nothing complicated about it. It's simple flavors. I finally get what the foodies on the Food Network always go on and on about. You know what I'm talking about. That fake "oh my this is so good" remark they always make over and over again. Then they go on to describe each thing and I get annoyed (mainly because I can't enjoy it with them), but I get it now. As you eat all different components in this dish it's an explosion of flavor! A simple garlic sauce, nice golden zucchini, cherry tomatoes that sweeten as you cook them, and the shrimp? Amaziiiinnnnng! I'll be honest, I had my doubts about my shrimp as we're in a landlocked state.

Okay okay I'm going to start gushing, let's get on with it!

Shrimp with Zucchini and Tomatoes

adapted from Weightwatchers.com

1 tbsp. olive oil, extra-virgin, divided

2 medium-small zucchinis, cut 1/4" thick

12oz. medium sized shrimp (peeled and deveined, cut tails off if desired)

1 cup cherry tomatoes, cut in half (I love Nature Sweet)

1/2 tsp. dried oregano

1/2 tsp. ground black pepper, or to taste

1/2 tsp. salt

2 cloves of garlic, minced

1/4 cup water

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.

Add zucchini in a single layer; increase heat to high and cook until bottoms are golden, about 2 minutes. Flip zucchini and cook until golden on other side, about 2 minutes more. Remove zucchini to a plate with a slotted spoon.

Heat remaining teaspoon oil in same skillet.

Add shrimp; sauté 1 to 2 minutes. Add tomatoes, oregano, salt and pepper; sauté until shrimp are almost just cooked through, about 1 minute.

Stir in garlic and water; sauté, stirring to loosen bits from bottom of pan, until shrimp are cooked through and tomatoes are softened, about 1 to 2 minutes more.

Return zucchini to skillet; toss and serve.

NOTE: If you have a lot of liquid in the bottom of your pan you can add a little flour, turn up the heat to a boil then reduce heat and let it simmer until thickened. Add thickened sauce before serving for more flavor.

Serves 4.

Weight Watchers Points (per serving): 3

By using the smaller shrimp you will get more and make your plate appear fuller.

*I am in no way affiliated with the websites/companies linked. I was not paid to use or advertise their products. I am not earning profit from linking the items. These are items that I personally pay for (WW subscription and produce linked) and will not be reimbursed.

Chicken a la Orange aka Crockpot Orange Chicken

Originally this was to be a Wordless Wednesday posting, but after a recipe is asked for I must give! Here you go Amanda!

The original recipe picture was quite deceiving to my poor eyes and stomach. The picture in my cookbook displays the Orange Chicken I know and love -- breaded and fried goodness with a sweet orange sauce coating it. I had a feeling this recipe would turn out nothing like the picture...but alas I went forth!

You know what? I was right. This is what it turned out as (see delicious picture above, click to enjoy further details.) So alas, it wasn't the chicken I was dreaming of, but what it lacked in fatty deep fried breading it excelled in the yummy ORANGE flavor I was seeking. Saving you the extra fat and calories, I'd consider this the "healthier" orange chicken.

The original recipe calls for two cans of mandarin oranges, but I only used one. I found that the sauce really didn't thicken up on its own in the crock pot after 6 hours so I re-worked the recipe a bit, and this is what I came up with....

Chicken a la Orange

adapted from Easy Slow Cooker Recipes (Cookbook Resources)

5-6 boneless, skinless chicken breast halves, trimmed of excess fat

1-2 tablespoons salt-free garlic and herb seasoning (such as Mrs. Dash)

(1) 11oz. can mandarin oranges in light syrup, drained

(1) 6oz. can frozen orange juice concentrate, pulp-free

1 tbsp. lemon juice

(1) 10oz. can fat-free, low-sodium chicken broth

2 tbsp. cornstarch

2-3 cups cooked rice (your favorite, I used brown)

water

Place chicken breasts in sprayed slow cooker and sprinkle with garlic-herb seasoning.

Combine oranges, orange juice concentrate, lemon juice, broth, cornstarch & 1/3 cup water in bowl, mix well. Pour mixture into slow cooker. Cover and cook on LOW for 6 to 8 hours.

When close to serving, spoon out some of the liquid and simmer in a saucepan on medium heat until thickened. To prevent your chicken from drowning in the remaining juice, scoop out chicken pieces and toss to coat in your thickened sauce.

Place cooked rice on serving platter and top with chicken and sauce. Add additional sauce as needed.

Serves 5 to 6.

(Points below for 6 servings)

Weight Watchers Points (per serving): 6

Update & Monterey Bake!

So it's been about five months since my last post and my life has pretty much been an up and down roller coaster. I've said it before that I absolutely dislike cooking in another woman's kitchen so while being at my mother's for long periods of time I don't cook as often as I should. Or what I do cook it's nothing worth blogging about, I promise!

I've since joined Weight Watchers and I've been going since the middle of January and lost 10lbs. This is a pretty sweet accomplishment for me as I'm back to the size I was almost 2 years ago when I moved to Alaska. I think it's a great program and I like that I can plug in any recipe I want to try out and see how many points it's going to cost me. Not a bad deal, eh? That's about all I've been up to besides working my booty off (though really I'd like to keep that barely there area if you ask me) and trying to get healthier. I will try to add in the point value with every post too!

Mmmmm salsa, chicken, cheese, sour cream?! All my favorite things in a dish. I think I could go to Mexico and stay awhile as long as they feed me these staples. Some peppers and onions thrown in too and I'm a happy chica.

So this is my first recipe from my Crockpot cookbook. Oh, I'm sorry...SLOW COOKER as the title states. Whatever it is I was ready to take on anything in my ancient kitchen appliance and I knew I could trust her to do great things. My Crockpot is from probably the 1970's and is avocado green and the paint is peeling. She was found on a shelf at Goodwill after scouting the store on several occasions. She's trusty and does the job well! She doesn't BOIL the food on low like so many new cookers. She's perfect and until she retires, I'm keeping her!

I loved this dish. My only complaint is that the tortillas in the bottom got soggy and weird and the ones you're supposed to set aside didn't crisp up like a chip at the original 250 degrees as suggested. The book was pretty vague and didn't say the baked ones were SUPPOSED to be crispy, I just assumed? Ah well, everyone tweaks a recipe so here's my version!

Monterey Bake

adapted from Easy Slow Cooker Recipes (Cookbook Resources)

6 (6 inch corn tortillas)

3 cups cubed cooked chicken

1 (10 ounce) package frozen whole kernel corn (or 1 1/4 cup)

1 (15 ounce) can pinto beans with liquid

1 (16 ounce) jar of your favorite salsa

1/4 cup fat-free sour cream or "lite"

1 tablespoon flour

3 tablespoons FRESH cilantro

salt and pepper, to taste

1 (8 ounce) package shredded Mexican Blend cheese (WW cheese or a reduced fat if following points, you won't need the whole bag)

Olive oil

Preheat oven to 350 degrees.

Cut tortillas into 6 wedges. Place tortillas on a sprayed baking sheet. Lightly brush each wedge with olive oil. Season to taste (salt, pepper, ground cumin, seasoned salt, etc.) Bake for about 10 minutes or until golden and crisp. Set aside.

Spray inside of slow cooker and place 18 of the baked wedges in the bottom of cooker. Layer chicken, corn and beans over tortillas in cooker. Combine salsa, sour cream, flour and cilantro in a bowl and pour over corn and beans. Cover and cook on LOW for 3-4 hours.

When ready to serve, place remaining tortillas wedges and cheese on top of each serving (1/3c. cheese per serving if following points). Add additional sour cream and salsa as desired (extra points).

TIP: When cooking the chicken ahead of time sprinkle a little of McCormick's Fajita Seasoning on the breasts. Place them on a broiling pan (slits help remove excess fat) and cover with foil. Bake at 350 for about 30-40 minutes or until done. If not completely done (barely pink) it's OK, the time in the slow cooker will finish the cooking process.

Serves 4-6

(Points counted for 6 servings.)

Weight Watchers Points (per serving): 10

*I am in no way affiliated with the website/company linked. I was not paid to use or advertise their product. I am not earning profit from sales either. These are items that are personally mine that I like to use and want to share with you.