Two More Recipes

Nacho Cheese Chicken Chowder

Makes 6 servings.

1 lb. boneless, skinless chicken breast halves, cut into 1/2-inch pieces
2 14 1/2-oz. cans Mexican-style stewed tomatoes, undrained (I used Italian style)
1 10 3/4-oz. can condensed nacho cheese soup
1 10-oz. package frozen whole kernel corn
1/3 cup shredded taco or cheddar cheese

1. In 3 1/2- or 4-quart slow cooker, combine chicken, tomatoes, soup and corn.
2. Cover and cook on low-heat for 4 to 5 hours or on high-heat for 2 to 2 1/2 hours. Sprinkle each serving with cheese.

(Per serving: 244 cal., 6 g total fat (3 g sat. fat), 55 mg chol., 647 mg sodium, 24 g carbo., 2 g fiber, 23 g pro.)

**I accidentally added a can of chicken broth to the recipe but it was still good, just more soupy than it is intended to be. Both of my kids said that the soup was yummy.**

Cuban Pork Wraps

Makes 12 servings.

1/2 cup lime juice
1/4 cup grapefruit juice
1/4 cup water
2 bay leaves
1 1/2 tsp. bottled minced garlic
1 tsp. dried oregano, crushed
1/2 tsp. salt
1/2 tsp. ground cumin
1/4 tsp. ground black pepper
1 3-lb. boneless pork shoulder roast (I didn't get a shoulder roast, just whatever type pork roast was available.)
1 large onion, sliced
Chopped tomato, lettuce, and/or sliced red onion (optional)
12 flour tortillas, warmed

1. For marinade: In a small bowl, combine lime juice, grapefruit juice, the water, bay leaves, garlic, oregano, salt, cumin, and pepper. Trim fat from meat. If necessary, cut meat to fit into slow cooker.
2. Pierce meat with large fork in several places. Place meat in resealable plastic bag set in shallow dish. Pour marinade over meat; seal bag. Marinate in refrigerator for 6 to 24 hours, turning bag occasionally.
3. Place sliced onion in cooker. Top with meat and marinade. Cover and cook on low-heat for 10 to 12 hours or on high-heat for 5 to 6 hours.
4. Transfer meat and sliced onion to cutting board, reserving juices. Skim fat from cooking juices; discard bay leaves. Cover juices and keep warm. Using two forks, pull meat apart into shreds.
5. Serve meat, sliced onion, and, if desired, tomato, lettuce, and/or red onion in tortillas. Pour hot juices into small bowls to use for dipping.

(Per serving:265 cal., 13 g total fat (4 g sat. fat), 60 mg chol., 280 mg sodium, 18 g carbo., 1 g fiber, 19 g pro.)

**My kids kept asking for more meat (although they called it chicken!) so I guess they liked this one too.**

I guess my cooking lighter meals is paying off...I've lost 15 lbs.