Tuesday, February 3, 2015

Crockpot Chicken Ranch Tostadas

 original recipe: www.dashingdish.com
I'm not even kidding.
These are seriously THEBOMB.COM

I'm not a huge fan of dressings, so when I saw the option to make my own dressing, and the recipe was as simple as "PUT IN CROCKPOT,"  I was game to try it.

And now I cant wait for supper time so I can have another one.  :)

3-4 chicken breasts
1/2 cup chicken stock
Taco Seasoning (you can make your own -- listed below-- or used premade)
Ranch Dressing
1 cup plain low fat Greek yogurt
2 tbsp. dried parsley
3/4 tsp dried dill
1 tsp garlic powder
1 tsp onion powder
1/2 tsp dried basil
1/2 tsp salt (optional)
1/4 tsp pepper (optional)
1 tbsp lemon juice
3-4 tbsp Almond milk or low fat milk
6 whole grain/high fiber wraps
Optional toppings: shredded lettuce, tomato, low fat shred cheese, salsa, etc.
1. To make chicken: Put chicken breasts, taco seasoning, and chicken broth in crock pot. Set crock pot on high for 3-4 hours, or low for 7-8 hours, or until chicken is tender enough to shred with two forks.
2. To make Ranch: Combine yogurt and seasonings in a small bowl. Add just enough milk until it is the consistency  you desire (3-4 tbsp). Chill in fridge until ready to use.
3. To make the tostadas: Preheat oven 425 degrees. Line baking pan with foil and spray with cooking spray. Place tortillas on baking pan and spray with cooking spray. Bake tortillas for 3-6 minutes, or until crispy and lightly golden brown.
4. Put it all together Place shredded chicken on tostadas, drizzle ranch over the top, and top with toppings of choice if desired.
Nutritional Information
Makes 6 servings
280 calories per serving
8 grams fat
23 g carbohydrates
12 g fiber
38 g protein


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