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Fall Recipe Contest


Forum: Trying to Conceive With PCOS

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  #1  
October 4th, 2012, 03:55 PM
Frozenoj's Avatar Mega Super Mommy
Join Date: Jun 2012
Location: West Florida
Posts: 3,557
Let's hear your best fall recipes! If possible try to enter a low carb recipe since that's best for us cysters. Please post the recipe along with a picture or two of the completed dish. At the beginning of December I will create a poll for everyone to choose which recipe was their favorite, so try all the recipes posted if you can!

Prize is to be announced, but probably a blinkie for your signature. If you have a prize suggestion I would love to hear it, but please keep in mind I would need to purchase it with my own money.
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  #2  
October 6th, 2012, 04:42 AM
Frozenoj's Avatar Mega Super Mommy
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Oh and if you want to enter more than one, I think that would be fine. If anyone has a problem with that let me know!
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  #3  
October 10th, 2012, 06:30 PM
Frozenoj's Avatar Mega Super Mommy
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Seriously Simple Chicken Chili



2 pounds boneless, skinless chicken breasts (so about three)
16 oz jar of salsa
1 tbsp chili powder
1 chicken bouillon cube
6 oz Monterrey Jack cheese
6 tbsp light sour cream (optional)

Put the chicken in a slow cooker.

Put the salsa in a microwave safe bowl and microwave for about a minute, stirring after 30 seconds. If it's not hot then microwave in 30 second increments until it is. Add the bouillon and chili powder and stir until disolved. Pour the mixture over the chicken.

Cover the slow cooker, set to low, and let it cook about 7 to 8 hours.

When the time is up, take it the chicken out of the slow cooker and shred it with a fork. I found it easier to do one breast at a time. The chicken will probably fall apart into a few pieces when you try to pick it up but that's okay. At this point the salsa might look quite watery, more like it will be chicken soup than chili.

After shredding the chicken mix it back in with the salsa. It should soak up most of the liquid. Recover the slow cooker for now. Here's a picture of how it looks at this stage.



Shred your cheese while letting the chicken soak up the salsa. It should be good to go by the time you are done. If you bought pre-shredded cheese then simply wait a few minutes.

Serve topped with cheese and sour cream (optional).

Yield: 6 servings each with 262 calories, 9g fat, 39g protien, 6g carbs, 2g fiber, 4g usable carbs. (measurements include the sour cream, remove 2 grams of fat, protein, and carbs if eaten without)

DH and I found it to be a little mild for our taste, so next time I think we will go with medium or hot salsa instead of mild. DH says we should also add jalapenos. Would also be good served in a tortilla but obviously that would add to the carb count.
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