Rollercoaster

Okay, seriously folks.  With all the craziness...I don't know where to start.  Needless to say the last few weeks have been a slight setback as I've had to eat out quite a bit.  However, things are getting fixed and put back together!  Hooray!

So yes, it was a slight setback.  But, like my favorite quote from Batman, we pick ourselves back up and do better today.

 

With that I had a low-cal, protein packed breakfast of egg whites and canadian bacon on a slice of sourdough.  Yum!  

This afternoon I threw this in the crockpot.  LOVE the crockpot in the Fall.  For real, ya'll should invest in one if you haven't yet.  Or break it out of storage.  With Reynold's Slow-Cooker Liners it makes cleaning up virtually non-existent!  How did I not know those existed until a few months ago?  I started out by using THIS recipe, but I never can stick to a recipe very well.  Here is my modified version.  So tasty and super quick and easy!

White Chicken Chili

3 chicken breasts

2 cans black beans

1 can corn undrained

1 can fire roasted tomatoes undrained

1 can diced green chilies

1/2 cup salsa

1/2 cup diced onion

1 package ranch seasoning

1 tsp onion powder

1 tsp garlic powder

1/2 tsp chili powder

8 oz. fat free cream cheese

Place chicken breasts on bottom of the crockpot.  Put the rest of the ingredients except the cream cheese in the crockpot and mix together.  Place the cream cheese on top and let cook.  6-8 hours on low or about 4 hours on high.  Shred chicken with a fork.  Salt and pepper to taste.