Sunday, March 29, 2015

Weight Watchers Skinny Italian Chicken Stew

I have found a mecca & it is called Skinny Italian Chicken Stew.
Guess what else?
Made in the slow cooker.
Oh yea!!!!

Slow Cooker?
I'm in.

First gather your ingredients & your slow cooker like so:

Here is what you will need:
Chicken Sausage - 3 links 
Spaghetti Sauce - 2 cups
Yukon Gold Potatoes - 1 pound
Peppers - 2
Garlic - Minced - 1tbs

First up, the prep.
Slice chicken sausage into slices & then dices if you wish.
Dice peppers.
Cut potatoes into equal bite sized pieces.

Dump all in the slow cooker, do not forget your garlic.

Add 2 cups spaghetti sauce (any flavor)

Stir together & it shall look like so:

Turn your slow cooker on for 6 hours & forget about it.

I have made this twice and I take it for my lunch.
It is yummy!

This is what you will get when all done:

It's 7 pp for one cup.
I usually have a cheese stick with it (1 pp) & some fruit.
You can even have a side salad.

I am telling you this is the bomb diggity (yes, yes, I just went old school).

Tell me, what is one of your fave recipes?

Sunday, March 15, 2015

Weight Watchers Inspired: Healthy Chicken Parm Dinner - 8 Points.

I think I took an unintended blogging hiatus.
Didn't mean to, just haven't had anything to write about really.
Unless you want to hear about this fabulous customer service classes I have to take at work.
Yea, I thought so.

Anyway, I made this great dish from Real Food For Healthy Kids. I bought this book a few years ago as a birthday present to myself.  Not only do I want my kids to eat healthy, but as parents we could benefit from it as well.
The nice thing is each recipe comes with the nutritional value.
Easy to do your "points" if you do Weight Watchers or just monitor your intake of values.

Let's get on to the good part.

The ingredients:

1/4C. Unbleached All Purpose Flour (I used all purpose, if it was unbleached or not, I have no idea!)
1/2 tsp Kosher Salt
1/4 tsp Pepper
1lb. Thin Chicken Breast Cutlet ( I pounded mine out with the back of a weighted ice cream kitchen hack ever!)
1C. Canned Low-Sodium Chicken Broth
1.5C. Packed Mozzarella Cheese (6oz.)(I used Fat Free)
1/2C. Marina Sauce (You can used jarred or make your own...I am of the Irish/Scottish decent so my sauce comes from a jar...must to the dismay of the Nana...she can actually make her own thanks to the influence of the Italian neighbors growing up!).

Now the actually recipe:

1. Combine the flour, salt & pepper in a gallon size plastic bag, seal & shake to mix.  Add about 1/3 of the chicken & shake to coat. Remove chicken, lightly shake off excess flour & lay flat plate.  Repeat with other chicken.

2.  Heat 1.5TBS EVOO in a non-stick 12" skillet over med heat until hot.  Add half the chicken & cook until browned underneath, about 2 mins.  Turn, cook another 2 mins & transfer the chicken to a plate.  Add the remaining 1.5TBS EVOO & chicken, repeat.

It will look like this:

3. Pour off any remaining fat in the skillet & add the chicken broth to the pan.  Bring to a boil & cook until reduced by half (about 3 mins).  Return the meat to the pan & turn to coat in the broth.  Arrange the cutlets in an even layer, sprinkle the mozzarella on top & spoon a lil sauce on top.  Cover the pan with lid or foil (I did foil) & cook until cheese is melted (1-2 mins).  

4.  Transfer to plate, add garnish if you wish & serve.

I served mine w/ a side of broccoli.  Always a veggie people, always a veggie.

Everyone loved it.
Cheeks raved about it & called it pizza chicken.
When his brother came home, he told him "Chris, you have to try this pizza chicken, it is delicious"

And for you counting's 8points a breast.
One breast for me was more than enough.

It is so good.
This dish will not disappoint!!!

Tell me something you make that is healthy.
Leave me a quick recipe in the comments.  If I make it, I will post it.