Sunday, August 19, 2018

Slow Cooker Chicken Taco Filling

Serving Size: 1/2 cup
0 Freestyle Weight Watcher Points
93 calories, 1g fat, 19mg cholesterol, 366mg sodium, 12g carbohydrates, 11g protein, 3g fiber
Ingredients
2 lbs chicken breasts
4 tbsp taco seasoning (used low sodium)
2 tablespoons garlic
30 oz canned black beans
1 lb frozen corn
16 ounces salsa (used pineapple salsa)


Directions
Place chicken in the bottom of the slow cooker.  Add the seasoning and garlic on top. Add the black beans, corn, and salsa on top.  Cover and cook 6 hours on low or 3 hour on high. (I did low).  After the chicken has finished cooking, take the fork and shred the chicken. Serve with avocado, lettuce, and tomatoes.

Sunday, August 5, 2018

Chilly Cheese Dog Casserole

Thanks to Emily Bites for the recipe!
6 Servings
5 Freestyle Points per serving
8 Smart Points Plus per serving
321 calories, 36g carbs, 7g sugars, 6g fat, 33g protein, 5g fiber



Ingredients
1 lb uncooked fat free ground turkey breast
1 Vidalia onion, chopped
1 garlic clove, minced
4 Hebrew National, 97% fat free beef franks. Chop into bite size pieces (quartered them)
1 cup drained and rinsed canned kidney beans
15 oz can diced tomatoes
8 oz can tomato sauce
2 tablespoons chili powder
1 teaspoon ground cumin
pinch of red pepper
1 (7.5 oz) can of refrigerated biscuit dough (used Kroger brand). Cut into small bite size pieces.
4 oz 2%, reduced fat sharp cheddar cheese (used Wegman's)



Directions
Preheat the oven to 350 degrees.  Lightly spray a 9X13 casserole dish with cooking spray and set aside.

Heat a large sauce pan and bring to medium heat.  Add the ground turkey and use a wooden spoon to break up into pieces.  When the turkey is breaking up and browning, add the onions, garlic, and hot dog pieces; stir together.  Continue to cook another few minutes until the turkey is browned and onions are softened.

Add the kidney beans, diced tomatoes, tomato sauce, chili powder, cumin, salt, and pepper to the turkey mixture.  Stir together until well combined.  Reduce the heat to low and cook, uncovered for about 5 minutes.

Stir in the biscuit dough pieces and transfer the mixture to the prepared baking dish. Spread evenly and bake for 25 minutes.  Remove from the oven and sprinkle the shredded cheese evenly across the top of the casserole. Return to the oven for another 15 minutes until hot and bubbly. Allow to cook for 5 to 10 minutes. Serves 6.


Sunday, July 29, 2018

Slow Cooker Sweet and Sour Chicken

LOVE!
2 Weight Watcher Freestyle Points
Serving = 1 1/2 cups chicken mixture
Rice = separate points


Ingredients
1 1/4 lb boneless chicken breasts
2 cups chopped red bell pepper
1 1/2 cups unsalted chicken stock
1 cup chopped yellow or sweet onion
1 cup thinly sliced carrots
1/4 cup lower sodium soy sauce
2 Tbsp. Worcestershire sauce
1 Tbsp. sambal oelek (chile paste)
3/4 cup ketchup, divided
1/4 cup pineapple juice
2 Tbsp. cornstarch

Directions
Add chicken, bell pepper, chicken stock, onion, carrots, soy sauce, Worcestershire sauce, simbal oelek, and 1/2 cup ketchup to a 6-quart slow cooker. Cover and cook on LOW until chicken shreds easily with a fork, about 7 hours.  Remove chicken from slow cooker. Shred chicken, and cover to keep warm. 

Whisk together pineapple juice and cornstarch in a small bowl. Increase slow cooker heat to HIGH, slowly stir in pineapple juice mixture and remaining 1/4 cup ketchup.  Cook, uncovered, until sauce is thick enough to coat the back of a spoon, about 30 minutes.  Stir in chicken.  Serve over rice. (I used cauliflower rice).  Enjoy.

Friday, July 20, 2018

Lots of Staycation Summer....

We have been amazingly busy cleaning my parents' house out to get it on the market.  We are exhausted, and I need more summer than we have left.  We have enjoyed some outings to Powhatan State Park, walks at home, and LEGO camp at Tuckahoe YMCA.  I enjoyed the return to working out there all this week before picking up our kid.  I ran into my fifth grade teacher, who is still rocking water aerobics at the young age of 83.  Love you Mrs. Smith!






Sunday, July 8, 2018

Beautiful Weather in Virginia

Sweet Summer Time.....

Thanks to the "hubbs" for the pictures, even though I told him no pictures.....




Bruschetta Chicken

3 Freestyle Points per serving
(1 breast)


Ingredients
4 skinless, boneless chicken breast halves
1/4 teaspoons salt
1/4 teaspoon freshly ground black pepper
2 teaspoons olive oil, divided
1/4 cup tomato Bruschetta topping
2 tablespoons chopped pitted kalamata olives
1 teaspoon sweet basil
2 ounces crumbled feta cheese (about 1/2 cup)

Directions
Pound out chicken (thin).  I bought already thin sliced breasts.  Sprinkle chicken with salt and pepper. 

Heat 1 teaspoon olive oil in a large nonstick skillet over medium high heat.  Cook each side for 3 minutes or until done.  Remove chicken from pan.  Repeat procedure with remaining chicken.

Combine Bruschetta topping, olives, and basil.  Spoon topping mixture over chicken.  Sprinkle with cheese.


Friday, July 6, 2018

Snickerdoodle Bread

Ingredients
1 cup butter, softened (1 stick)
2 cups sugar
3 eggs
3/4 cup sour cream
1 teaspoon vanilla
1/2 teaspoon salt
2 teaspoons cinnamon
2 teaspoons baking powder
2 1/2 cups flour
1 package of Hershey's cinnamon chips

Topping
3 tablespoons sugar
1 teaspoon cinnamon


Directions
Preheat oven to 350 degrees.

Combine softened butter and sugar until well mixed.

Add eggs, vanilla, and sour cream.

In a separate bowl combine the flour, the salt, the baking powder, and cinnamon.

Add to butter mixture.  (I used mixer).

Fold in cinnamon chips.

Spoon into four small loaf pans (I used five).

Mix the three tablespoons of sugar with the one teaspoon of cinnamon. Sprinkle on top.

Bake for 30 to 35 minutes.