Easy Chicken Santa FE ??

[coop]

Has anyone plugged this into Master Cook to find the calorie content by chance? I would love to see how many WW points this dish is and at what serving size.

[lindrusso]

Hi. I have this in my MC. I have it written as two chicken breast halves (the recipe calls for too much chicken IMO) and have plugged it in at 4 servings. Here's how this reads: 548 cals (40% of calories from fat), 25g fat. Is that all the info you need?

I usually get more than four servings from this recipe. For 6 servings, it would read like this: 365 cals, 16g fat.

Oops - I should also say that I have it written using 1/3-less-fat cream cheese.

Here's the info for the recipe as written (5 chicken breast halves and regular cream cheese), 4 servings: 696 cals, 32g fat. For 6 servings: 464 cals, 22g fat.

If you need any of the other info, just let me know.

[coop]

Thanks lindrusso-that should work.:D

[claire797]

Is this any good with the fat free cream cheese?

[Peggy C.]

Originally posted by lindrusso
(the recipe calls for too much chicken IMO)

Oops - I should also say that I have it written using 1/3-less-fat cream cheese.

Here's the info for the recipe as written (5 chicken breast halves and regular cream cheese), 4 servings: 696 cals, 32g fat. For 6 servings: 464 cals, 22g fat.

If you need any of the other info, just let me know.

Lindrusso, I'm glad you said that about the chix. I aggree that it is too much chicken, that said it is also one of our favorite recipes.

I also don't put the cream cheese in the recipe, but dolop it with low fat sour cream instead...also very yummy. Hope you don't mind my changes.

[Barrie]

I have a question about this recipe. I'd like to try it next week. I would need to cook it in the slow cooker from the time I leave for work (7:45) until the time I get home (5:45) - ten hours total. Has anyone tried cooking it on low and leaving it on for this length of time? There's no way that either my DF or I can get home to turn it on 3 or 4 hours before we eat.

[claire797]

Originally posted by Barrie
I have a question about this recipe. I'd like to try it next week. I would need to cook it in the slow cooker from the time I leave for work (7:45) until the time I get home (5:45) - ten hours total. Has anyone tried cooking it on low and leaving it on for this length of time? There's no way that either my DF or I can get home to turn it on 3 or 4 hours before we eat.

If you're going to try that, I recommend you use large pieces of FROZEN chicken on the bone. It might turn out okay. I've had some really bad experiences cooking chicken in the slow cooker so I'm slightly paranoid. If the chicken gets overcooked, it will have the consistency of canned chicken. I've found that for boneless, skinless breasts, 4 hours on low is perfect.

Maybe you could buy a timer and set your slow cooker to come on around 2:00?

[Personal Chef]

Another thumb's up for Easy Chicken Santa Fe! Very tasty; used pinto beans instead of black beans because husband does not like black beans. Used frozen chicken and added low fat cream cheese at beginning; also used low fat cheddar. Didn't bother cutting up chicken either. Thanks.