Slow Cooker Chunky Beef & Potato Stew

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From Skinnyms.com

Yields: 10 servings | Calories: 317 | Total Fat: 16g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 194mg | Carbohydrates: 24g | Fiber: 4g | Sugar: 2g | Protein: 21g | Smart Points: 10 |

Ingredients

  • 2 pounds lean chuck or other beef stew meat, cut into large bite-sized pieces
  • 1/4 cup white whole wheat flour or all-purpose flour
  • 3 large potatoes, peeled and chopped into large bite-sized pieces
  • 1 (14.5 ounce) can diced fire-roasted diced tomatoes, with juice (BPA-free cans)
  • 1 clove garlic, minced
  • 1/2 cup chopped onion
  • 1 teaspoon balsamic vinegar
  • 1 bay leaf
  • 1/2 teaspoon kosher or sea salt
  • 1/2 teaspoon black pepper
  • 1-1/2 cups low sodium beef broth
  • 2 teaspoons worcestershire sauce
  • 1 teaspoon dried oregano or 1 tablespoon fresh, chopped oregano leaves
  • 1 teaspoon paprika

Directions

Whisk flour, salt, and pepper together in a bowl.

Dredge the beef cubes in the flour mixture.

Place oil in a large skillet over high heat. Place half of beef cubes into the skillet and sear on all sides, for about 30 seconds per side. Do not cook the meat through, just brown the outside. Remove and set aside. Add the rest of the oil and the remaining beef cubes and repeat.

Add meat pieces to the slow cooker. Add onions, potatoes, worcestershire sauce, and can of diced tomatoes with juice.

Stir balsamic vinegar along with broth, garlic, oregano, and paprika, and add in. Cover and cook on high for 4 to 6 hours or low for 8 to 10 hours. Stir well.

Enjoy!

Instapot on Manual for 20 minutes high

Cornflake Chicken

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From DrizzlemeSkinny

Prep time: 
Cook time: 
Total time: 
 
4sp per 5oz
Ingredients
  • Boneless skinless chicken breast, cut into strips
  • Cornflakes
  • Egg whites
 
Instructions
  1. Preheat oven to 350F, line a baking sheet with parchment paper (I like to give mine a little spray too, with cooking spray)
  2. Cut your chicken into strips
  3. Crush up your cornflakes, I like to do it the old fashioned way, in a bag and crush down with a heavy glass, then pour them out onto a plate.
  4. Dip your chicken pieces into the egg whites and then coat them in the cornflakes.
  5. Bake in oven for approx 20-25 min, turning half way.
  6. /3 cup of cornflakes will coat 6oz of raw chicken, making a 5oz (cooked)serving 4 smart points.
  7. Serve with your favorite dipping sauce (points not incl)
  8. *Note-you can coat your chicken in some flour first, I just don't find its necessary..

Slow Cooker Vegetable Soup

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**This has quickly become a family favoriteFrom:  Martha | Simple Nourished Living

 
Prep time
Cook time
Total time
Recipe type: Slow Cooker
Serves: 10

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 dry coleslaw mix
  • 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 peas
  • 1 teaspoon dried thyme leaves
  • 1 bay leaf

Instructions

  1. 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.
  2. 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.
  3. Season to taste with salt and pepper.

Cook's Notes

Nutritional Estimates Per Serving (1 cup): 150 calories, 1g fat, 15g carbs, 4 g fiber, 20.g protein and 3 Weight Watchers Points Plus.2 Smartpoints

Chicken Fajitas

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From: SparkPeople.comDelicious, healthy and filling

Number of Servings: 8
 
  • 3 Chicken breast fillets (cut into strips)
  • 1 green pepper (cut into strips)
  • 1 red pepper (cut into strips
  • 1 onion (approximately 1 cup cut into strips)
  • 8 - 8" Flour Tortillas
 
Marinade:
  • 1 lime
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp cilantro

Toppings: (your choice)

  • Guacamole
  • Sour Cream
  • Salsa
  • Corn
  • Shredded Cheddar Cheese
  • Chopped Lettuce
  • Tomatoes
  • Refried Beans

Mix together marinade ingredients. Add the chicken and marinate for minimum of 30 minutes to maximum of overnight)Saute peppers in 1 Tbl of canola oil. Add onion slices. Remove peppers and onions when soft and set aside. Add chicken to pan (add more oil if necessary) Cook until almost done (approx 5 minutes and add peppers. Cook for a few minutes more and serve. While chicken is cooking, prepare the toppings in individual bowls for serving. Warm up tortillas in a tortilla warmer, or individually in the microwave on a paper towel for 15 seconds each. Place fajita mixture in the tortilla. Let each person add their own toppings and wrap tightly. Serves 8

Oven Fried Chicken

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The post Oven Fried Chicken Breast – 8 Points + appeared first on LaaLoosh.I never would have believed that “fried” chicken could be delicious if it were baked. But I was certainly incorrect. I tried several oven fried chicken breast recipes and this is one of my favorites. I prepared it with a serving of low-sodium chicken flavored Stove Top stuffing. If you use the Stove Top, you will need to add 3 Points + to the meal. I have served this dish with steamed broccoli or yellow squash instead of the stuffing on other occasions.

Oven Fried Chicken Breast – 8 Points +

Here is an easy recipe for oven fried chicken breast that does not cut back on taste, only the calories. The “bread crumbs” are homemade and the chicken is loaded with flavor.

Ingredients

  • 18 buttery-flavored crackers, crushed into crumbs (Annie’s Organic Buttery Rich Classic Crackers were used for this recipe)
  • 3 tablespoons freshly grated Parmesan cheese
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 4 boneless skinless chicken breasts (5 oz each) (Harvestland Organic Chicken Breasts were used for this recipe)
  • 1/3 cup Land O Lakes, Fresh Buttery Taste Spread, melted

Instructions

  1. Clean breasts thoroughly, skinning (if packaged with skin), washing and trimming off any fat.
  2. Spray baking dish in with cooking spray (Olive Oil flavored is used for this recipe).
  3. Preheat oven to 400 F.
  4. In a food processor; mix crackers until they are crumbly.
  5. In a shallow dish add; cracker crumbs, garlic and onion powder and cheese; mix gently with fork until blended.
  6. Dip chicken breasts in melted Land O Lakes to coat both sides.
  7. Next, cover the individual breasts with the crumb mixture until entire breasts are coated.
  8. Place breasts on baking sheet.
  9. Bake 25 to 30 minutes or until no longer pink in the center.
  10. Optional: This recipe was served with a ½ cup of prepared low-sodium Stove Top Chicken Stuffing. If you choose to do this; add – 3 Points + to the meal.

Preparation time: 15 minute(s)Cooking time: 25-30 minute(s)Diet tags: Reduced fat, Reduced carbohydrate, High proteinNumber of servings (yield): 4Culinary tradition: USA (Southern)

Entire recipe makes 4 servings
Serving size is 1 chicken breast
Each serving = 8 Points +PER SERVING: 336 calories; 16 fat; 7g carbohydrates; 35g protein; 0g fiber

 

Creamy Three Cheese Spaghetti

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From Delish.com 

  • 12 oz. spaghetti
  • 3 cloves garlic, minced
  • 3/4 c. heavy cream
  • 3/4 c. Italian cheese blend
  • kosher salt
  • Freshly ground black pepper
  • 3 tbsp. chopped fresh parsley
  1. In a large pot of salted boiling water, cook spaghetti according to package directions until al dente. Drain, reserving 1 cup pasta water, and return to pot.
  2. Meanwhile, in a large skillet over medium heat, heat oil. Cook garlic until fragrant, 1 minute, then add heavy cream and 1/2 cup pasta water. Add cooked spaghetti and toss with tongs until noodles are fully coated and liquid is simmering.
  3. Remove from heat and add cheese. Toss constantly, adding more pasta water until sauce reaches desired consistency. Season with salt and pepper, garnish with parsley, and serve immediately.