Thursday, November 19, 2009

Santa Fe Chicken and Chocolate Chimichangas


You really can’t get any easier than a crock pot meal and this one was a definite winner!!  Since it is so easy to prepare I was able to take the time to prepare a YUMMY new dessert!!!!

Santa Fe Chicken

  • 1 1/2 lbs chicken breast
  • (2) 10 oz cans rotel diced tomatoes with mild green chilies
  • 15 oz can black beans
  • 1 1/2 cups frozen corn
  • 14.4 oz can fat free chicken broth
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin
  • 1 tsp cayenne pepper (to taste)
  • salt to taste
  • 8 servings cooked rice


  1. Combine chicken broth, beans, corn, tomatoes, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot. Season chicken breast with salt and lay on top.
  2. Cook on low for 10 hours or on high for 6 hours.
  3. About 30 minutes or so before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning.
  4. Serve over rice.  Serves 8.  7 points per serving!

Chocolate Mousse Crepes, aka Chocolate Chimichangas

(sorry – my picture didn’t turn out…didn’t realize until way after that one of the boys had messed with the settings on my camera and that is why I couldn’t get the picture to turn out right!!)

This dessert was AWESOME!! I got this recipe off of  the Hungry Girl website! (great website by the way!  You have to try it out! )  Her recipe called for ready to use 9 inch crepes or any 50-calorie dessert crepes.  I didn’t have any ready made crepes so I made my own.

I changed the name to Chocolate Chimichangas because they look like little chimichangas.  Plus, changing the name made them go well with my Mexican supper :-)

  • 8 crepes (click here for recipe) or any 9 inch 50 calorie ready to use crepes
  • 4 Jell-O Sugar Free Reduced Calorie Pudding Snack;  Chocolate Vanilla
  • 2 cups Cool Whip Free


  1. Fold Cool Whip into pudding and stir until blended.  Into the center of each crepe , spoon 1/8 of pudding mixture.  Fold crepes envelope-style, ensuring that there is nowhere for mixture to seep out.  Place crepes in freezer for at least 1 hour.  (note: I did this the day before)
  2. Spray a skillet with nonstick spray and set on medium heat.  Beginning with the thinner crepe side down, heat for 1 minute.  Carefully turn crepe and heat for an additional minute or two.  Crepes will be slightly browned ‘n toasty on outside but cool ‘n creamy on the inside!  Makes 8 Servings.  Each crepe is about 110 calories making it only 2 points!!!  (the Hungry Girl recipes said for you to half each crepe therefore giving you a 1 point serving…but I figured, hey what’s 1 more point!!)

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