Chile Lime Chicken Tostadas

::Ingredients::
1 can diced green chilies
4 cloves of minced garlic
1 1/2 Tbsp. chili powder
3 Tbsp. lime juice
1 diced medium onion
2 lbs. boneless, skinless chicken breasts
1 can fat free refried beans, warmed
10 tostada shells
Desired toppings such as: shredded lettuce, shredded cheese, tomatoes, etc

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

3 ounces of chicken is  3 points+.

Slow Cooker Shredded Beef Tacos

::Ingredients::
1 (2 lb) chuck roast
1 (14 oz) can beef broth
1 1/2 Tbsp chili powder
1/2 Tbsp cumin
1/2 Tbsp onion powder
1 tsp garlic powder
1 tsp salt
1/4 tsp freshly cracked black pepper
Juice of 1 lime

::Directions::
In a small bowl whisk together chili powder, cumin, onion powder, garlic powder, salt and pepper.  Place roast in a slow cooker, pour beef broth over roast then squeeze with fresh lime juice.  Sprinkle roast with spice mixture.  Cover slow cooker with lid and cook on low heat 8-10 hours.  Remove roast from slow cooker, shred beef (remove fat) and return shredded beef to slow cooker.  Cover with lid and cook additional 30 minutes.  Remove beef from slow cooker with tongs to remove juices when plating or drain in a colander.  Serve with desired toppings.  

Serve with shredded lettuce, diced tomatoes, shredded cheese, sour cream, guacamole, etc.


2 ounces of shredded beef is 4 points+.