Yesterday was a banner day for me. For the first time, someone who is just an acquaintance, and who doesn’t know that I’m trying to lose weight, stopped me in the hallway to say, “You look great! Have you lost weight?”
All I can say is, it’s about damned time. 25 pounds it took. I think the office is too politically correct to say anything about someone’s weight, as if it’s a damning of them at their previous weight. My non-PC friend, however, made my day.
On to the recipe review…
I was really looking forward to cooking the Cheesy Salsa Chicken recipe last night. I was incredibly hungry by the time I got home and so I immediately put the oven on to 400 degrees to start baking the chips. (That’s a change I’m going to make in the recipe, by the way. I think you ought to bake the chips at 350-400. “Broiling” them is asking for trouble.)
After I got changed, I came down and set up my mise en place as it were. Two things to note – First, six ounces of chopped chicken seemed like a lot of chicken at first. This is the pile of chicken after I chopped it from the rotisserie chicken we purchased. It was one full breast.
Second, just as a reminder, if you’re following a LC Meal Plan to lose weight, weigh everything in order to make sure the calorie and carb counts are right. Here, I was weighing out my 32 ounces of salsa. As you can see, I stopped at 30 to take a photo. This little WW scale has been with me for eight years and it works like a champ.
You’ll notice that oftentimes I include gram weights next to instructions like “1.5T”. That’s because I’ve discovered that what I think is 1.5T isn’t really the same as what the manufacturer thinks 1.5T is. So I go by weight for a lot of things.
Once the oven preheated, I cut up the tortillas and put one on each pizza screen. (Pizza screens are the best, you can use them as cooling racks, pizza screens, anything.) I put them in the 400 degree oven and they definitely required some watching and moving around to make sure one side didn’t get too brown.
Finally it came time to cook the “Cream Cheese Salsa Chicken” itself. I poured in my 32g of salsa, just like the recipe said, and it seemed rather dry.
I thought that maybe adding the cream cheese and feta cheese would loosen things up, maybe give me a nice gooey consistency.
As it turned out, it really didn’t. The cheeses melted, after a fashion, but they served almost to act as a “binder” for the chicken. The end result looked more like cheesy chicken nachos than anything else. I’m glad I decided on the chips for the “side”! In fact, it looked so much like nachos that I was inspired to grab some jalapeno pepper rings for garnish.
Overall, the whole meal was too “dry” for my tastes. The chips were very dry – but as a side note, they’ll go great with something like guacamole, so bake up a batch anyway! And the chicken was fairly dry too. It all tasted very good, I just wished for more salsa to wash the whole thing down, as it were. However, since I was reviewing the recipe for this website, I figured I’d make and eat it as-is.
If I were you, I’d budget in for another few tablespoons of salsa (it’s low cal, so just check the carbs and go for it) to loosen things up.
Overall, I did enjoy the recipe and it will be one that I make often, although it won’t be an every week staple for me, or for this site. I don’t know that the feta was absolutely necessary. I might bring this recipe back without the feta and with a few more tablespoons of salsa and see what that does for me.
I will say that I am looking forward to eating this as leftovers for lunch! I saved half (after carefully measuring out the weight and taking only half last night) and I’m contemplating using a low carb tortilla and a cup of shredded lettuce and turning this into a wrap for lunch. With a little extra salsa on top, of course!
Taste: Good, but a little dry
Prep & Cook Time: Very quick, 15-20 minutes
Cleanup: Easy, 10 minutes (soak the pan for a couple of minutes in hot water before cleaning and be sure to use a nonstick skillet and cooking spray!)