Tuesday, November 20, 2018

Pepper Jack Chicken

I have gotten totally off schedule this year and post all willy nilly. I apologize folks, being sick and in the hospital for three months this year really took a toll on me in more ways than one. I am sitting here today scheduling out my post for next month. I have 7 recipes that I've made recently and need to get them out to y'all so you can enjoy them like we did.

A few nights ago I made this super easy and delicious slow cooker dish. I'm telling you it was so easy. Also, there was enough that we enjoyed it three more times! That's a big win in my book. Plus I think it got better each time I heated some up, now that really is a win.

This recipe works with my new lifestyle of being low oxalate for my kidney health and also my #WW way of eating. Yep, I did it. On November 6th I decided enough was enough and I signed up for #WW previously known as #weightwatchers. I attended my first meeting the next morning and in two weeks I have lost a total of 3.6 lbs. That may not sounds like a lot, but it is a healthy amount and I'm not starving or deprived which is even better.

This dish is delicious but doesn't photograph well. I took a dozen pictures so you'll just have to trust me and try it yourself.

Pepper Jack Chicken
4 large chicken breast
1/2 very large red onion (if it is small use the entire thing)
1 1/2 bell pepper, sliced (I prefer the red, orange and yellow but you can use green if you prefer)
8 oz shredded Pepper Jack cheese (I buy the block and shred myself)

In a nice size slow cooker, mine is 6-7 quart, slice the onion and place in the bottom. Lay the chicken breast on top of the onion, slice the peppers and place on top of the chicken. Cover and cook on high for 4-6 hours. The chicken was fresh and not frozen, just purchased. If you are using frozen, which is perfectly okay, you will need more time. Six hours at least. Once the chicken is done, shred. I do this by using a Mix N Chop from Pampered Chef, it works great for this job. Stir the chicken, onions and peppers. You can add salt if you like but the cheese makes it salty enough for me. Also I no longer use black pepper as it is high in oxalates but you can add if you like. Now shred the cheese and sprinkle to cover the top of the chicken. Place the lid back on and leave for about 10-20 minutes or until the cheese is bubbly. That's it. Serve over rice with a nice salad as we did the second time. The first time we ate the chicken/cheese in a pita with a salad. You could serve it on a nice toasty buttered roll/hoagie for a low cal chicken philly.

That's it! ENJOY

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