Made an amazing Slow Cooker Salsa Chicken. I threw all the ingredients in a stew pot and set the oven to 200. I was able to run errands all day, and come home to an amazing meal! Plus it really makes the home smell wonderful! :) 
I changed the recipe to make it my own!

Slow-Cooker Salsa Chicken


4 boneless Chicken Breasts (I used 5)
1 can of Cream of Chicken Soup
1 cup Salsa 
1 packet of Taco Seasoning
2 tsps Garlic


Place chicken in the pan, and pour the taco seasoning over.
In a separate bowl mix together the salsa, cream of chicken soup, and garlic. Place over chicken.
I heated the oven to 200, and let the chicken slow cook all day. Around 4-5 hours.
Take 2 forks, and shred.
You can serve with tortillas, or over a salad.
Enjoy!


**Next time I would like to make my own creamy sauce and use my own spices instead of the packet of taco seasoning! :) I love experimenting in the kitchen! and of course I froze half of the left-overs in single serving bags so I can take them to lunch or for fast suppers later in the month!


-sunshine






Here is the calorie count (the original recipe had sour cream, so you can minus a couple of calories!)
Spark Recipes 

Biggest Loser Style Meal! Cheesy Chicken and Mock Mashed Potatoes

I love love love my Biggest Loser Cookbook! I have used it soooo often and there are so many post-its of recipes I LOVE, recipes I want to try again, and recipes I want to change. The 2 I tried were Cheesy stuffed Chicken Breast and Mock Mashed Potatoes made with Cauliflower. Here are both recipes!!! and they are definitely recipes I will make again.
(Notice I put Hot Sauce on my mock mashed potatoes!!) Love my food spicy!

Cheesy Stuffed Chicken Breast

Ingredients:

1/4 cup low fat Monterrey Jack Cheese

1/2 cup diced tomatoes

1/2 teaspoon red chili flakes

2 Tablespoons chopped cilantro

1/2 teaspoon salt

4 (4 ounce) boneless chicken

3 Tablespoons whole wheat flour

1/4 teaspoon black pepper

2 teaspoons olive oil

In a small bowl combine with cheese, tomatoes, chili flakes, cilantro, and 1/4 teaspoon of the salt.

With your chicken, cut a horizontal pocket in the side of the breast making the pocket as large as you can without cutting through the other side. Spoon 1/4 of the cheese/tomato mixture into each pocket and close pocket with a toothpick.

In a shallow dish, combine the flour, pepper, and remaining salt. Dredge the stuffed chicken into the flour mixture, coating on all sides.

In a large skillet, heat oil over medium-high heat. Add the chick and cook just until tender, about 4 minutes per side. Remove the toothpicks and garnish with cilantro. 

Calories 200

Protein 27 grams

Carbohydrates 7 grams

fat 7 grams

Mocked Mashed Potatoes (cauliflower)

Ingredients

• 1 medium head cauliflower
• 1 tablespoon cream cheese, softened
• 1/4 cup grated Parmesan
• 1/2 teaspoon garlic
• 1/8 teaspoon straight chicken base or bullion (may substitute 1/2 teaspoon salt)
• 1/8 teaspoon ground black pepper
• 1/2 teaspoon chopped fresh or dry chives, for garnish
• 3 tablespoons unsalted butter

Directions

Set a stockpot of water to boil over high heat.

Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.

In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper until almost smooth.

Garnish with chives, and serve hot with pats of butter.

Hint: Try roasting the garlic and adding a little fresh rosemary for a whole new taste.