Slow Cooker Chicken Vegetable Soup

So one of my goals now that we are in the new house is to start making more smart decisions on food.  While building the house and moving we ate like crap.  We ate out more than in, we didn't pay any attention to what we were eating and we both have gained some weight from that and just feel terrible.I found this recipe on Facebook for Chicken Vegetable Soup the other day, it was originally from the Simple Nourished Living website and it sounded pretty good so I decided to make it with just a few changes.We followed the recipe as written except I replaced the Cole Slaw with Wheat Egg Noodles and I used a frozen mixed vegetables instead of just frozen peas.Ingredients:

• 1½ pounds raw boneless skinless lean chicken breasts
• ½ teaspoon salt
• ⅛ teaspoon black pepper
• ½ cup finely diced onion
• 2 carrots, chopped
• 3 cups egg noodles (wheat)
• 2 cans (14 to 15 ounces each) low sodium chicken broth
• 1 can (14 to 15 ounces) Cannellini (white kidney) beans, drained and rinsed
• 1 can (14 to 15 ounces) stewed tomatoes, not drained
• 1 cup frozen veggies
• 1 teaspoon dried thyme leaves
• 1 bay leaf
• Evenly season chicken with ¼ teaspoon salt and the pepper. Place all ingredients in the crock pot and stir. Cover and cook on HIGH for 3 to 4 hours or on LOW for 6 - 8 hours, until chicken is fully cooked and the vegetables are tender.
• Remove and discard the bay leaf. Remove the chicken and place in a bowl. Shred each piece using two forks -- one to hold the chicken in place and the other to scrape across the meat and shred it. Return the shredded chicken to the crock pot and stir into the soup.
• Season to taste with salt and pepper.
• According to the original post (linked above) the nutrient value is as follows:Per Serving (1 cup): 150 calories, 1g fat, 15g carbs, 4 g fiber, 20.g protein and 3 Weight Watchers Points Plus.

Since I replaced the Cole slaw mix with Egg Noodles the calorie count of course went up a bit but not so much it is not worth doing :)

Scrambled Egg Breakfast Muffins

From Six Sisters Website

Well, a group of my friends started another 8 Week “Get Healthy” Challenge and it is hard work to eat healthy! The thing that I struggle with the most is getting in enough vegetables, so I made it a goal to eat a vegetable with every meal – including breakfast! These little scrambled egg cups are perfect because you can load them with vegetables. Yes, sometimes as an adult I have to hide my vegetables in my food . . . 

The great thing about these muffins are that you can personalize them to your taste . . . don’t like meat? Leave the meat out! Don’t care for tomatoes? No need to add them! Love tomatoes? Then by all means, add as much as you like! I am including all the things that I added in my muffins, but you can adapt this recipe to whatever you want. My kids’ favorite: ham and cheese.

Scrambled Egg Breakfast Muffins

Author:  Six Sisters’ Stuff

Recipe type:  Breakfast

Prep time:  15 mins

Cook time:  20 mins

Total time:  35 mins

Serves:  12

 

Make a large batch of these muffins and have a healthy to-go breakfast at any time!

 

Ingredients

• 12 eggs
• ½ teaspoon seasoned salt
• 2-3 tablespoons onion, diced
• 1 cup cooked ham, diced (could also use cooked bacon or cooked sausage)
• pepper to taste
• ¼ teaspoon garlic powder
• ¼ cup red bell pepper, diced
• ¼ cup fresh mushrooms, diced (I sauteed mine first)
• 1 cup shredded cheddar cheese (I use sharp)
• ½ cup baby spinach, finely shredded

Instructions

1. Preheat oven to 350 degrees.
2. Spray a 12-cup muffin pan with non-stick cooking spray (the better you spray, the less it will stick!) or use thick muffin liners.
3. In a large mixing bowl, beat eggs. Add in remaining ingredients and mix together.
4. Scoop ⅓ cup of mixture into each muffin liner. Bake for 20-25 minutes or until the center of the muffin is completely cooked.

Three Ingredient Chicken Tenders

From CleverlyInspired.com

3 ingredient chicken tender

A few items that will make this clean up easy is some paper plates and wax paper. If you have time earlier in the day, you can go ahead and bread the chicken and place in the fridge. Just be sure to bring the chicken out of the fridge about 20 minutes or so…that way they will come up to room temp—makes the frying time less.

Here is what you will need:

3 bonelss Chicken Cutless sliced into strips

2 eggs beaten

2 cups Italian bread crumbs

Canola Oil for frying (or spray for air fryer)

Here is what you will do:

In a large skillet, heat oil on medium high heat. You can test when it is ready by dropping a speck of bread crumbs in….it will sizzle when it’s hot enough. Place chicken strips into beaten eggs and stir to coat. Place bread crumbs on paper plate. Using tongs or rubber gloves, dredge chicken into bread crumbs. Place on wax paper. When oil is hot, place a few tenders in the oil (placing too many will cause the oil to cool) Turn the chicken over when the sides start to brown. (each side cooks for about 3-4 minutes) You can test for doneness by cutting in center. Continue with remaining chicken. These are great serve hot, warm or cold

Chicken Stir Fry

Dineanddash.com

Recipe Title:	Chicken Stir-fry
Category / Sub-Category:	Chicken / Dinner
Recipe Credit:	Dine and Dish

Ingredients:

4 (4 ounce) boneless skinlesschicken breast halves3 tablespoons cornstarch2 tablespoons soy sauce1/2 teaspoon ground ginger1/4 teaspoon garlic powder3 tablespoons cooking oil, divided2 cups broccoli florets1 cup thinly sliced carrots1 small onion, cut into wedges1 cup chicken broth

Recipe Details:

1. Cut chicken into 1/2-in. strips; place in a resealable plastic bag. Add cornstarch and toss to coat. Combine soy sauce, ginger and garlic powder; add to bag and shake well. Refrigerate for 30 minutes.2. In a large skillet or wok, heat 2 tablespoons of oil; stir-fry chicken until no longer pink, about 3-5 minutes. Remove and keep warm. Add remaining oil; stir- fry broccoli, carrots and onion for 4-5 minutes or until crisp-tender. Add chicken broth. Return chicken to pan. Cook and stir until thickened and bubbly. 

Chicken Teriyaki

Chicken Teriyaki

Points Plus: 11 | Total Fat: 15 g | Saturated Fat: 3 g | Trans Fat: 0 g |Cholesterol: 208 mg | Sodium: 315 mg | Carbohydrates: 19 g | Dietary Fiber: 0 g | Sugars: 18 g | Protein: 51 g |

Ingredients

 4 chicken thighs3 tablespoons lite soy sauce2 tablespoons honey2 tablespoons mirin (or dry sherry or vermouth mixed with 2 teaspoons sugar)1/8 teaspoon pepper (more or less to taste)1-1/2 tablespoons extra virgin olive oil

 

Sauce

• 2 tablespoons lite soy sauce
• 2 tablespoons sake (an Asian rice alcohol) or dry sherry or vermouth (optional)
• 2 tablespoons honey
• 2 tablespoons mirin (or dry sherry or vermouth mixed with 2 teaspoons sugar)

Directions

In a small bowl, mix the soy sauce, honey, mirin, and pepper.

In a large bowl place the chicken thighs then pour the marinade on them. Leave it between 1 hour to overnight. Overnight gives the best and tastiest result.

To make the sauce, over low heat, in a small saucepan, boil all the ingredients for the sauce for about 5 minutes. Be careful not to burn it.

Grill the chicken on the barbecue grill or oven.

You can also sautè them on a heavy-bottomed saucepan on high flame with little extra virgin olive oil. When the skin becomes dark brown, about a minute, turn to the other side then lower the heat to medium. Be careful not to burn the chicken because the honey makes them burn fast. Cover the pan because the splatters of oil can get very messy.

Baste the chicken with the sauce until cooked through. Start with half of the sauce first so if some remains, you can pour it on the chicken when they are cooked.

Serve with plain steamed brown rice.

Source: Skinny Moms

The Best Pork Chop Marinade

The Best Pork Chop Marinade

 

Author: Six Sisters' Stuff

Recipe type: Main Dish

Prep time:  8 mins

Cook time:  16 mins

Total time:  24 mins

 

 

 

 

 

 

 

 

Ingredients

• ½ cup soy sauce
• ¼ cup chili sauce
• ¼ cup honey
• 2 tablespoons vegetable oil
• 2 tablespoons green onion, finely chopped
• 1 teaspoon curry powder
• 1½ lbs boneless pork chops (about 4-6 chops)

 

Instructions

1. In a gallon-sized resealable bag, add the soy sauce, chili sauce, honey, vegetable oil, green onion, and curry powder and mix until completely combined (I just use my hands and squish it all around in the bag until it's all mixed).
2. Add in the pork chops, then seal the bag. Place in the fridge for at least 2 hours, but I highly recommend letting them marinade for 6-8 hours (or even overnight!).
3. Remove bag from fridge, place pork chops on grill over medium high heat and discard marinade. Grill for 6-8 minutes on each side or until the insides of the pork chops are no longer pink.
4. Enjoy!

Source: Six Sisters Stuff