I've fallen in love with my crockpot all over again.
Inbetween making large batches of steel-cut oats for the week and preparing several lunches and dinners at a time, it's the best thing since sliced (whole grain!!) bread.
One of my new favorite recipes has been Southwestern Chicken - SUPER easy: several frozen chicken breasts, 2 cans of Cream of Mushroom or Chicken soup, taco seasoning (I make my own), black/white beans and some corn. I'm getting a little worried about the amount of sodium though. I use 98% FF soup by Campbell's Healthy Request, but the sodium is still pretty high. I would appreciate a recipe tweak or some substitution ideas to help make this as healthy as possible because I think my sodium levels have been hampering my weightloss as of late.
Any ideas would be appreciated! Thanks guys.