cHiLe LiMe cHiCkEn TosTadAs

~ www.realmomkitchen.com



1 can diced green chilis
4 cloves of minced garlic
1 1/2 Tbsp. chili powder
3 Tbsp. lime juice
1 diced medium onion
2 lbs. boneless chicken breasts
1 can fat free refried beans, warmed
10 tostada shells
Desired toppings such as: shredded lettuce, shredded cheese, salsa, light sour cream, sliced olives, guacamole

1. Add chicken and onion to a slow cooker that is at least 3 1/2 quarts.
2. In a bowl combine green chilies, garlic, chili powder, and lime juice. Pour over chicken.
3. Cover and cook on low for 5 to 6 hours.
4. Remove chicken from slow cooker and shred. Mix in 1/2 cup of juice remaining in slow cooker to the shredded chicken.
5. Spread warmed refried beans on tostada shells.
6. Top with hot chicken mixture and any other desired toppings.

cArAmeL PeAcHeS

6 peaches, peeled and sliced, or 3 (14 oz) cans of peach halves, drained and sliced
2 teaspoons lemon juice
1 cup packed brown sugar
3 Tablespoons melted butter
1/4 cup whipping cream
1/2 teaspoon ground cinnamon
2 Tablespoons cornstarch
vanilla ice cream

In a saucepan, combine brown sugar, butter, cream, and cinnamon; mix well. Add peach slices and toss to coat with sugar mixture. In a separate bowl, mix cornstarch with a little bit of water and add to peach mixture. Cook on low-medium heat until mixture thickens and fruit is bubbling. Serve over vanilla ice cream.

Crockpot Method:
In a bowl, toss together peach slices and lemon juice. In a crockpot, combine brown sugar, butter, cream, and cinnamon; mix well. Add peach slices and toss to coat with sugar mixture. Cover and cook on low for 4 to 6 hours until fruit is bubbling. Serve over vanilla ice cream.

Serves 4 to 6.