White Chicken Chili

From SparkRecipes.comThis chili is packed with flavor and fiber. Make a big batch for a crowd or freeze it in single-serving containers for up to four months.

Ingredients

    1 T olive oil
    2 lbs (32 oz) chicken breasts, boneless and skinless, diced into 1-inch cubes
    1 onion, diced
    3 cloves garlic, grated
    1 t salt
    1 t ground cumin
    1/2 t chili powder
    1/8 t cloves, ground
    1/8 t cayenne pepper
    4 (15.5 oz cans) cannellini (white kidney) beans, drained and rinsed
    28 oz chicken stock, low sodium
    2 c corn, frozen
    2 (4 oz cans) green chilis
    1 lime
    3/4 c low fat, shredded Monterrey jack cheese
Heat oil in a heavy saucepan over medium heat. Add chicken and onion. Cook until chicken is no longer pink, about 5-7 minutes. Add garlic cloves and spices, continue to cook for 1-2 minutes. Add beans and stock. Stir and simmer for 25 minutes. Add corn and green chilies, continue to simmer for 5 minutes. Remove from heat and squeeze lime into chili. Serve with 1 tablespoon of cheese per cup of soup.If you prefer a thicker chili, puree 1/4 of the soup before you add the corn.
Pressure Cooker: (InstaPot) Soup setting for 20 minutes, then let simmer:Heat oil in a heavy saucepan over medium heat. Add chicken and onion. Cook until chicken is no longer pink, about 5-7 minutes. Add garlic cloves and spices, continue to cook for 1-2 minutes. Add beans and stock. Stir, Add corn and green chilis , InstaPot) Soup setting for 20 minutes, then let simmer. When ready to serve, remove from heat and squeeze lime into chili. Serve with 1 tablespoon of cheese per cup of soup.
If you prefer a thicker chili, puree 1/4 of the soup before you add the corn.
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Slow Cooker Chunky Beef & Potato Stew

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

From DrizzlemeSkinny

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 6 oz 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..

 

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Oven Fried Chicken

The post Oven Fried Chicken Breast – 8 Points + appeared first on LaaLoosh.

  • 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

Clean breasts thoroughly, skinning (if packaged with skin), washing and trimming off any fat.

Spray baking dish in with cooking spray (Olive Oil flavored is used for this recipe).

Preheat oven to 400 F.

In a food processor; mix crackers until they are crumbly.

In a shallow dish add; cracker crumbs, garlic and onion powder and cheese; mix gently with fork until blended. Dip chicken breasts in melted Land O Lakes to coat both sides. Next, cover the individual breasts with the crumb mixture until entire breasts are coated. Place breasts on baking sheet.

Bake 25 to 30 minutes or until no longer pink in the center.

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.

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