Recipe of the day

Chicken thighs work better than breasts as they do not dry out as much.

1 package of boneless/skinless chicken thighs (approx 5-6 thighs) Brown thighs in a skillet coated with Pam, skillet needs to have a cover. Add 8-10 oz. of chicken broth or 1 c of wine and your choice of the following: 1.)  Taco seasoning and one can of black or kidney beans (for this style just use an entire can of chicken broth and reduce at the end to the consistency you like.) Note: Once the chicken is done I take 1/2 the beans out and smash them up and put them back in. I serve with salsa, FF sour cream and FF cheddar cheese. Yummy! OR 2.)  White chilli seasoning and one can of great northern beans, put 1/2 of the beans in a blender first then add with remaining beans to chicken I use the chicken broth with roasted veggies.

OR 3.)  Fajitas seasoning. With the fajita chicken I saute onions and peppers and add them at the very end. Serve with Salsa, FF sour cream and FF cheddar OR 4.)  1/4 c hot sauce. With the hot sauce chicken I add 1/4 c more hot sauce at the end. Cover and let simmer on low for 45-60 minutes until the chicken falls apart. Shred chicken with fork. Don't open the lid often you will dry out the chicken. When it shreds easily its done.