Monday, March 24, 2014

Slow Cooker BBQ Chicken

Hungry Girl, love that new cookbook!
1/2 cup serving
Weight Watcher Points Plus=3
149 calories, 1 g fat, 462 mg sodium, 10 g carbs, .5 g fiber, 9 g sugar, 22.5 g protein

1 1/2 lbs uncooked chicken breasts
1 cup canned tomato sauce
1/2 cup ketchup
2 tbsp. plus 2 tsp. brown sugar, not packed (used Splenda)
2 tbsp. plus 2 tsp. apple cider vinegar
2 tsp. garlic powder
Optional-Red Pepper flakes to taste

Place all ingredients except the chicken in the crockpot.  Stir until mixed. Add chicken and coat well with sauce. (Modification-I put chicken in and poured sauce over).

Cover and cook on high for 3 to 4 hours OR cook on low for 7 to 8 hours (my preference), until chicken is fully cooked.

Remove all chicken and place it in a bowl.  Shred pieces using two forks.  Return the shredded chicken to the crockpot and mix well with sauce.  Serve.

Wednesday, March 19, 2014

Hungry Girl Bacon Cheeseburger

Mmmm, Mmmmm! And of course, I forgot to get a picture of it :(
5 Weight Watchers Points Plus
205 calories, 8.5g fat, 455mg sodium, 1g carbs, 0g fiber, 1g sugars, 27g protein

4 ounces of raw extra lean ground beef
1 Tbsp of pre-cooked real crumbled bacon
1 wedge of laughing cow light Swiss cheese
dash of salt and dash of pepper

Season beef with salt and pepper.  Combine beef with bacon and knead to evenly distribute bacon.  Form into a ball, and using your thumb, press a hole, make a large, hollow indentation in the ball (past the center but not all the way through). Fill the hole with cheese and squeeze the meat to seal, making sure no cheese is exposed. Flatten slightly into a thick patty.

Bring a skillet or grill pan sprayed with nonstick spray to medium-high heat on the stove. Place patty in the skillet/pan, cover, and cook for 4 - 7 minutes per side, depending on how well-done you like your burger. (Don't press on the patty with your spatula -- your patty might ooze cheese!)

Tuesday, March 11, 2014

Weight Watchers Mexican Chicken

1 package taco seasoning (used mild)
16 ounces boneless skinless chicken breasts
1 cup salsa (used Newman's pineapple salsa)
1/4 cup fat free sour cream

1.  Place chicken breasts and taco seasoning in a sealable plastic bag;shake to coat well.
2. Spray casserole dish with Pam.
3.  Place chicken in casserole.
4.  Bake for 30 minutes at 375 degrees.
5. Top with salsa about 5 minutes before breasts are done.
6.  Top with sour cream before serving.

4 WW Points Plus
177.9 calories
Fat-3.2 g
Sodium-1246 mg
Dietary Fiber- 2.7g

Wednesday, February 26, 2014

Healthy Chicken Salad

2 cups cooked chicken breasts, diced
1 1/2 cups seedless green grapes
1 medium apple, cored and sliced (I used Fuji)
1/2 cup raisins
1/2 cup diced celery
1/2 teaspoon dried tarragon, crushed
salt and pepper to taste (peppered chicken when baked)
2-4 tablespoons low-fat mayo (used 3)
2-4 tablespoons low-fat plain yogurt (used 3)
1/4 cup chopped parsley
lettuce leaf

Combine all ingredients except lettuce and thyme.

Serve chicken salad on lettuce leaves.

Serves 4 to 6.

I ate with Special K Wheat crackers (no included in recipe).

Nutritional Value-Calories-262.7, Fat-5.8 g, Sodium-69.8, Carbs-32.1g, Protein-22.5g

Monday, February 24, 2014

Low Fat Chocolate Chip Banana Bread

2 cups all purpose flour
1 cup of sugar
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
3 ripe bananas
2 eggs
1 cup of mini chocolate chips

Heat the oven to 350 degrees.
In a large bowl, mix wet ingredients together with sugar as well as baking soda.
Mix in the flour and baking powder.
Mix in the chocolate chips.
Grease a bread pan and pour in mixture.  Bake on middle rack for one hour or until a toothpick is clean.

Enjoy! Serves 8