Salsa Chicken Dance -Slow Cooker

Ingredients

3 boneless skinless chicken breasts, cut into bite size pieces
1 medium onion, diced
1 medium bell pepper, diced
1 can corn
1 (28 ounce) can crushed tomatoes
2 cups salsa
2 (15 ounce) cans black beans, drained,and rinsed well
1 cup long grain brown rice
2 cups chicken broth
1 cub chicken boulion
4 cups chedder cheese
1/2 teaspoon chili powder (optional)
salt and pepper to taste


Directions:

1. Brown chicken lightly in butter.
2. Put chicken, onion, bell pepper, corn, salsa and crushed tomatoes & Rice into crockpot.
3. Add 2 cup water.
4. Cook on high for 3-4 hours.
5. Rinse black beans WELL (very important) until water runs clear, then add to slow cooker.
6. Add salt and pepper to taste, and chili powder for as much heat as you want.
7. Cook one more hour on high in slow cooker.
8. Add Cheddar Cheese 20 mins before done
9. Serve with tortilla strips or alone.

COOK's ILLUSTRATED's FOOLPROOF OVEN-BAKED BROWN RICE

Hands-on time: 10 minutes

Time to table: 80 minutes

Makes 4 cups

To minimize any loss of water through evaporation, cover the saucepan and use the water as soon as it reaches a boil. An 8-inch ceramic baking dish with a lid may be used instead of the baking dish and foil. To double the recipe, use a 13 by 9-inch baking dish; the baking time need not be increased.

1 1/2 cups long-, medium- or short-grain brown rice
2 1/3 cups water
2 teaspoons unsalted butter or vegetable oil
1/2 teaspoon salt

1. Adjust the oven rack to middle position; heat oven to 375 degrees. Spread rice in 8-inch square baking dish.
2. Bring water and butter or oil to boil, covered, in medium saucepan over high heat; once boiling, immediately stir in salt and pour water over rice. Cover baking dish tightly with doubled layer of foil. Bake rice 1 hour, until tender.
3. Remove baking dish from oven and uncover. Fluff rice with dinner fork, then cover dish with clean kitchen towel; let rice stand 5 minutes. Uncover and let rice stand 5 minutes longer; serve immediately.

Reprinted with permission from the May/June 2004 issue of Cook's Illustrated magazine. For a trial issue of Cook’s call 800-526-8442. Selected articles and recipes, as well as subscription information, are available online at www.cooksillustrated.com.

NUTRITION ESTIMATE
Per Half Cup: 137 Cal (13% from Fat, 8% from Protein, 80% from Carb); 3 g Protein; 2 g Tot Fat; 1 g Sat Fat; 27 g Carb; 1 g Fiber; NetCrb26; 14 mg Calcium; 1 mg Iron; 150 mg Sodium; 3 mg Cholesterol; Weight Watchers 2 points

Sourcream Banana Bread

*this is the only way to eat Banana Bread, moist and oh so good. I believe it was handed down from my Grandma Zora, to my mom and to me.

Ingredients:

1/2 cup soften butter
1 cup of sugar
2 eggs
1 tsp of vanilla
1/2 cup of sour cream
1 tsp of baking soda
1/2 tsp salt
1-1/2 cups flour
1 cup mashed bananas (2-3 bananas)

optional: cranberries, raisin, mini dark-chocolate chips (0r all add so good)

Directions:

1. Mix all together
2. Grease loaf pan
3. Bake at 350* for 1 hour