Crock Pot Chicken with Black Beans and Cream Cheese

I saw a conversation on Facebook earlier today that caught my attention, one that included the phrases, "I hope dinner is as good as it smells!" and "OMGGGGGGGGG
This chicken is to die for!", along with a recommendation that I personally should try it!

That was more than enough of a recommendation - I knew then and there that I was going to cook it tonight. It would be too late for dinner tonight, but would be a great lunch tomorrow.

I've had only a couple of bites, but she wasn't kidding!!! In addition to how delicious it is, prep time is like a minute!!

Amy B. found the recipe on Pinterest (I love Pinterest!). It's originally from food.com.

I made a slight alteration from the original recipe. I used only 4 oz. of cream cheese, and it was the lower fat Neufchatel cheese.

Here is this gem of a recipe!

Crock Pot Chicken with Black Beans and Cream Cheese

4 -5 boneless chicken breasts
1 (15 1/2 ounce) can black beans
1 (15 ounce) can corn
1 (15 ounce) jar salsa, any kind
1 (8 ounce) package cream cheese

1 Take 4-5 frozen, yes, frozen, boneless chicken breasts put into crock pot.

2 Add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained.

3 Keep in crock pot on high for about 4-5 hours or until chicken is cooked.

4 Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour.

5 All done and enjoy!

Tex Mex Beans and Rice Casserole

My grandson, O, who is going on 4, stayed over last night. We had a blast!! This afternoon we went to see the movie "Chimpanzee". I highly recommend it!!! After the movie, we walked around the mall a bit, went to the play area, then took a ride on the carousel. He's still afraid to ride the horses, so we rode in one of the carriages, but he says that "next time, he'll ride a horse that doesn't go up and down, and his mom has to ride on the horse next to him!" To me it seems a little strange that he's afraid of them - I could never keep his big sisters off of the horses, even when they were younger than he is now!

Anyway, he had asked earlier yesterday what we were going to have for dinner. The answer was a new recipe, Tex Mex Bean and Rice Casserole. It's another one from my "low fat good cooking" group. It was pretty good, but next time I'll add some stuff, either another can of pinto beans or some precooked chicken breast, and a whole bunch of chopped veggies.

Tex Mex Bean and Rice Casserole

2 c cooked brown rice
1/4 c fat-free, cholesterol-free egg substitute
1 1/2 c picante sauce
1 c reduced-fat cheddar cheese, shredded
1 can pinto beans, drained (15 oz)
1/4 t chili powder

Heat oven to 350 degrees. Spray square casserole dish with
nonstick cooking spray. Mix rice, egg substitute, 1/2 cup
picante sauce and 1/2 cup cheese and press in bottom of baking
dish. Mix beans, remaining 1-cup picante sauce and spoon over
rice mixture. Sprinkle with remaining cheese and the chili
powder. Bake uncovered for 30-35 minutes or until cheese is
melted. Let stand for 5 minutes before serving.

Makes 8 servings.

Nutritional information: 256 calories, 3 g fat, 11 g protein,
47 g carbohydrates, 3 mg cholesterol, 677 mg sodium, 3 g fiber.

Black Beans and Rice

This is one I've been making for about the last year. The original recipe is from a quilty friend (Mean Megan!), but I've made a few changes to it. I make it quite often!

Black Beans and Rice

14 or 15 oz. can black beans

14 or 15 oz. can diced tomato seasoned (basil,garlic,parsley)

1t fresh garlic

1/2 green bell pepper, diced

1 small onion diced

2-3 T olive or canola oil.

Cayenne, if desired

Heat oil in larger frying pan, add garlic, pepper, and onion. Cook until onions are clear.

Add beans and tomato cook until warm, while rice is cooking. Serve beans over rice. Season with cayenne if desired.

Notes from Megan:

You can add canned or frozen corn to this, or chopped baby carrots and celery. You can add sour cream, cheese, black olives, corn bread......