This week’s recipe is a creamy southwestern chicken that you can alter to your own taste. Dacula cook of the week Renee Dickhute was happy to share one of her favorite meals.
“It is a favorite on mine because it is easy, delicious and pretty good for you,” Dickhute said. “Everyone in my family likes it.”
Dickhute often uses low fat cream cheese to make the dish even healthier. She also had a few different suggestions on ways to make this dish one of your favorites.
“You can choose how spicy you want it to be by changing the flavor of the salsa,” Dickhute suggests. “You can serve it as a dip, with chips or as a meal over lettuce. Enjoy!”
4-6 chicken breasts (can be frozen)
2 cans black beans
1 can corn
1 large jar of salsa (or get it fresh from a Mexican restaurant)
1 8-ounce bar of cream cheese
1. Place all ingredients except cream cheese in a crock pot.
2. Cook in crock pot on low 6 to 8 hours.
3. After several hours, stir and break up the chicken until it shreds/chunks.
4. Thirty minutes before serving add a bar of low fat cream cheese. Stir until the cream cheese melts.
5. Serve on tortillas, Tostadas, Scoops, or Dickhute's favorite -- romaine lettuce.
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Until next week, keep living a life filled with food, friends and fun!