White Chicken Chili

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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

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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

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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Chicken Fajitas

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From: SparkPeople.com

Delicious, healthy and filling

Minutes to Prepare: 45

Minutes to Cook: 20

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