Slow Cooker Vegetable Soup

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

 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

Slow Cooker Chicken Vegetable Soup

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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 :)

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Three Ingredient Chicken Tenders

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 From CleverlyInspired.com

3 boneless chicken cutlets (sliced into strips)

2 eggs beaten

2 C Italian bread crumbs

2 C canola oil (for frying…you’re right…technically 4 ingredients;)

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.

Corn Pudding

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I've been making this for years.  A favorite of both my sons it is a holiday must have.

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 2 eggs
  • 1 cup (8 ounces) sour cream
  • 1 package (8-1/2 ounces) corn bread/muffin mix
  • 1/2 cup 2% milk
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (14-3/4 ounces) cream-style corn

Directions

  1. Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in sour cream. Gradually add muffin mix alternately with milk. Fold in corn.
  2. Pour into a greased 3-qt. baking dish. Bake, uncovered, 45-50 minutes or until set and lightly browned. Yield: 8 servings.

 

Nutritional Facts

1 serving (3/4 cup) equals 435 calories, 22 g fat (12 g saturated fat), 112 mg cholesterol, 700 mg sodium, 52 g carbohydrate, 2 g fiber, 7 g protein.