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Crock Pot Chicken #2 (4 Points)
4-6 boneless skinless chicken breasts
1/4 c. white wine
1 pkg. Good seasons Italian salad dressing mix
Brown chicken. Place in crock pot. Sprinkle salad dressing mix over chicken. Add wine. Cover; cook on high about 4 hours. (Low for 6 - 8 hours.)
Touch of the Orient Chicken (6.5 PTS)
6 whole chicken legs -- not leg quarters
1/2 cup soy sauce
1/4 cup light brown sugar
2 cloves garlic -- minced
1 8 oz can tomato sauce
Remove skin from chicken. Use a paper towel to make this slippery task easier. It grips the chicken like magic! Place chicken in a slow cooker. In a medium bowl combine soy sauce, brown
sugar, garlic, and tomato sauce and stir well. Pour sauce over chicken. Cover and cook on low about 6 - 8 hours or until chicken is tender. Serve with rice. Sometimes I like to use 12 boneless thighs and break it into bite-sized chunks when tender, then throw in a bag of frozen oriental vegetables. You can thicken the sauce with a bit of cornstarch, if desired. Yield: 6 - 8 servings This freeze well.
Tomato-Tortilla Soup
Makes 6 servings
4 cups crushed tomatoes
1 1/4 cups vegetable broth
2 med. onions, finely chopped
3 cloves garlic, minced
2 dried cayenne peppers, minced, or 2 tsp. crushed red pepper flakes
1 tbs. dried parsley
6 corn tortillas, cut into 3/4" strips
1 cup (4 oz.) shredded Monterey Jack cheese
Combine first 6 ingredients in the slow cooker. Cover and cook on LOW 7-9 hrs. or on HIGH 3 1/2 to 5 hrs. Place the tortillas on the baking sheet, and mix them with the olive oil spray. Broil them until they're crisp and golden, about 5 min.
Divide the soup among 6 bowls, and top each serving with tortilla strips and cheese.
Per serving: 210 cal , 6.6 g fat , 3.7 g sat fat , 17 mg chol , 421mg sod, 3.7 g fib Points: 4.5
Hi all. Sorry to hog this thread. Here are some of the recipes I've gotten recently in exchange with fellow Weight Watchers. The points are WW, if you are following another diet system just ignore them.
I have over 200 pages of recipes recently acquired, so let me know if any of these sound appealing.
There is another marvelous chicken crock pot recipe that I don't seem to be able to find tonight. Will post that one tomorrow.
Regards!
Slick and I just been sitting here with our crockpots in our laps waiting for you to post these recipes.
Thanks for the recipes, I have copied them.
Willie
Hee, hee, hee. There's a mental picture!
Those sounds really good!!! I may have to try them this weekend!!
Thanks AmberLee. :)
Chicken Stroganoff
Serves-6 Points-4
1# frozen skinless, boneless chix breasts
(must be frozen)
1 can rf cream/mushroom soup (undiluted)
1 container 16 oz. ff sour cream
1 envelope dried onion soup mix
Place frozen chicken in the bottom of the crock pot (spray w/Pam). Mix rest of ingre-dients together and pour over the top. Cook all day on low or on high for 3-4 hrs. The frozen chix breast add moisture. Serve w/rice, potatoes or noodles (add pts.)
Murray's Oven Stew (or crock pot)
12 Servings - 5 Points
2# stew meat
2 med. onions, sliced
6 carrots, 3/4" cut
1 C celery, 1" cut
4-7 oz. potatoes, peeled and cubed
1/2 green pepper, diced
46 oz. can tomato juice or V8
3 Tbs. tapioca
salt and pepper to taste
Brown the stew meat and place all ingredients in crock pot. Cook on low 7-8 hrs. 1 Cup is serving size.
Or...Put raw ingredients in a covered roasting pan, top with a slice of bread. Bake @ 270 for 5 hours
a recipe hint
I have recently started to use kosher salt in the kitchen.....when the box ran out I borrowed some 'regular' salt and almost died.......the bitterness of the iodine was to much....When i replaced the kosher salt I did a 'taste test' and found that there is a world of difference between the two......
It made a big difference in some of the recipes I make!
Are you going to post any of those recipes? ;)Quote:
Originally posted by RICHARD
a recipe hint
I have recently started to use kosher salt in the kitchen.....when the box ran out I borrowed some 'regular' salt and almost died.......the bitterness of the iodine was to much....When i replaced the kosher salt I did a 'taste test' and found that there is a world of difference between the two......
It made a big difference in some of the recipes I make!
We use Maldon sea salt, but I'll keep an eye out for kosher salt. Thanks for the tip.
I'm making warm chocolate and hazelnut brownies with chocolate pouring sauce on Sunday night. If it works, I'll post the recipe :) If it doesn't, I'll sit in the corner and eat the raw dough on my own ;)
I Spy with my little eye a CHOCOHOLIC, named nicole would I be wrong or right??:D
A day without chocolate is a dull day indeed ;)Quote:
Originally posted by carole
I Spy with my little eye a CHOCOHOLIC, named nicole would I be wrong or right??:D
It sure is Nicole, but today i think I have seen enough of it, I have been making hubby his banana chocolate carrot birthday cake, covered in a layer of milky white chocolate and then chocolate icing, you can guess who had to lick the bowls, and spoons, and who feels a little sick......one chocoholic kiwi.:D
Carole, Nicole, you are making me very hungry for chocolate. It has been sooooo long since I have had anything chocolate!
I need a chocolate fix!!!!!!!!!!
Willie
Oh Willie I would gladly share some chocolate with you, if i could, coz right now I feel like hugging the toilet bowl, too much of a good thing can be a bad thing.
Mind you by tomorrow I am almost certain I can help hubby eat his cake and share his cadbury favourites (chocolates) lol he he, to heck with the diet!!!!
You better go to the store and sort out your fix willie!!
this is so nice and helpful, i think i'll be trying a few of those recipes!
RICHARD, maybe the iodine doesn't taste good, but it is very important for the body (thyroid gland).
Im going to try alot of these.
But I *NEED* to add something so you all don't think we are living in some sort of ice age...(sorry if this has already been said) Margarine AND Butter comes in sticks/blocks in Canada, not just tubs, and milk also comes in cartens, not just bags...actually I have never seen a bag of milk.
I have also never seen the margarine in the picture someone attatched, so maybe it's not "Canadian" margarine, maybe just the part of Canada your from?
Sorry if I seemed rude :o but Im from Canada and I don't want you all thinking we don't have sticks of margarine or cartens of milk :eek:
Thought I would *bump* this up! The soup threads got me to thinking about this thread, so I searched for it and found it (big mistake! LOL) to look at all the recipes that have been posted, and now I'm starving!
I have copied all of them into a document that I called "Recipes from PT Kitchens!" LOL LOL
http://pages.prodigy.net/indianahawk...wpage15/16.gif
This is a real simple casserole I tried and just love it!!
1 pound lean ground beef
3 cups peeled and thinly sliced potatoes
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup chopped onion
3/4 cup milk
salt to taste
freshly ground pepper, to taste
1 cup shredded Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C).
In a medium skillet over medium heat, brown the ground beef; drain fat.
In a medium mixing bowl, combine cream of mushroom soup, onion, milk, salt and pepper to taste.
Alternately layer the potatoes, soup mixture and meat in a 11x7 inch (2 quart) baking dish. Bake in the preheated oven for 1 to 1 1/2 hours, or until potatoes are tender. Top with Cheddar cheese, and continue baking until cheese is melted.
I usually use more potatoes and not so much of the soup mixture because when it cooks it tends to all run to the bottom so I mix the mixture all up and use about half
Hope you like it!!
That cheese cake sounds extra yummy!
Too bad I don't like to cook but I will pass it on to someone who does and maybe they will make it and I will get some of it..lol
I don't know any good recipes, but I hope to use some that are on here! Great recipes guys! ;)
I made a simple chocolate cake for KAK's birthday, and she was kind enough to request the recipe. (I'd warned her it was from my WW group and a low cal, but tasty, way to celebrate...)
Cake:
Chocolate cake mix (I used one with pudding package, pick one you like...)
16 oz. canned pumpkin
1/2 to 1 cup water [Original directions call for 1/2 cup but it was too dry; I needed almost a full cup to make the batter consistency smooth enough to mix/pour properly.]
Topping:
1/2 container of low fat Whipped Topping (i.e. Cool Whip...)
1 pint of blueberries, washed, drained and chilled
Whip cake ingredients together to a smooth batter consistency. Pour into a greased (I used PAM butter spray) Bundt or Angel Food pan. Cook per instructions on cake box. (Temperatures and times vary per mix chosen.)
Test cake for done-ness with toothpicks. When done, let cake cool. 'Frost' cake with low fat Whipping topping.
Sprinkle cake with a favorite fruit or berry prior to serving. I used chilled blueberries.
[Hope this recipe isn't too disappointingly simple. It makes a very RICH, tasty, fudgy chocolate cake though. And at much lower calorie/fat count than most cakes on the market.]
I served this Herbed Cheese Ball as an appetizer. My sister prepared one just like it at Thanksgiving and I FLIPPED for it. YUM! It was still tasty after I modified almost every line in the recipe...
Herbed Cheese Ball
Herb measurements approximate...
1 TBSP fresh oregano (I subed 1 teaspoon dried oregano)
1 TBSP fresh rosemary (I subed 1 teaspoon dried rosemary)
16 oz brick cream cheese (I subed fat free cream cheese)
1/2 c. shredded Cheddar (I subed a blend of white cheeses)
1 TBSP lemon juice (I skipped this. Couldn't get lid open!)
1/8 teasp. salt (I used a dash of salt and added some Mrs. Dash Lemon Pepper herb salt substitute and dried parsley flakes)
Minced almonds to taste (I bought almond slivers; mixed them with pecan bits and halves....)
Mix first six ingredients thoroughly. Roll into log or ball; roll in almonds.
Chill before serving. Serve with chips or crackers.
My darling sister (PT Screen Name: TigerBlossom) made a second Cheese Ball that was as fabulous as the first. I'm posting it here, because I've been misplacing recipes lately, and want to keep this one for reference later.
Onion-Garlic Cheese Ball
1/2 small white onion, minced
1 clove garlic (I think I'd bake the garlic clove to 'gentle' the flavor)
Dash of Worchestershire Sauce
1/2 cup Cheddar Cheese, shredded
Brick of Cream Cheese (softened)
Minced pecans
Mix the first 5 ingredients with 1/4 to 1/2 cup of pecans. Shape into a ball (or log), roll in remaining pecans. Sprinkle with paprika and chill before serving.
Serve with chips or crackers, as prefered.
yummy.
Peanut Butter Dip
Serves 12 (2 points for 2 tablespoons)
1 tablespoon = 1 point
1/2 cup peanut butter
1 container fat free vanilla yogurt
1/8 t. cinnamon (opt.)
1/2 cup Light Cool Whip
Mix all ingredients except Cool Whip together with a whisk until thoroughly blended. Gently stir in Cool Whip. Chill.
Serve with apples or pears that have been cut into slices.
I was just thinking about this thread yesterday.:D
Here is one of my favorite recipes. I don't usually like meatloaf, but I love this.
Spinach Meatloaf
1c meatless spaghetti sauce, divided
2 eggs, lightly beaten
1c soft whole wheat bread crumbs
1/4c finely chopped onion
2 garlic cloves, minced
1 tsp dried basil
1 tsp dried oregano
1 tsp ground mustard
1 lb. lean ground turkey
1 package (10 oz) frozen chopped spinach, thawed & squeezed dry
1/2c shredded part-skim mozzarella cheese
In bowl combine 1/4c spaghetti sauce, eggs, bread crumbs, onion, garlic, basil, oregano, & mustard. Crumble turkey over mixture and mix well.
On a sheet of waxed paper, pat turkey mixture into a 12 in. x 8 in. rectangle. Sprinkle with spinach and cheese. Roll up "jelly-roll" style, starting with a short side and peeling waxed paper away while rolling. Seal seam and ends. Place seam side down in a 15 x 10 in. baking pan coated with nonstick cooking spray.
Bake, uncovered, at 350 for 50-60 minutes. Let stand for 5 minutes before slicing. Heat remaining spaghetti sauce, serve over turkey.
Thanks for posting your recipes AmberLee. They sure were delicious.:)
Ok, I think I'm on to something here. I just invented a dip that I think turned out awesome. Not only does it taste great, but it looks beautiful.
3oz (1/2 bar) of cream cheese
1 jar of Marshmallow creme (the kind you put on icecream)
Craisens (the dried cranberries)
Soften the marshmallow creme and cream cheese so that it mixes easily. Mix the two together. Fold in cranberries. Sprinkle top with nuts and cranberries for an added touch. Serve with wheat thins or pretzles.
Sheesh Tonya - reading that recipe reminded me of some of the weird things I ate when I was pregnant.
(I think the strangest was a blend of pickled onions and avocado, chopped in the blender, and spread thickly on toasted bread - yummy!!!)
:eek: :eek: YUCK!!Quote:
Originally posted by Ally Cat's Mommy
I think the strangest was a blend of pickled onions and avocado, chopped in the blender, and spread thickly on toasted bread - yummy!!!
:D
Don Juan's Mom made the yummiest Tomato Salad at the recent barbeque and she's sharing the recipe. YUM!
4 good-sized good quality (farmers market or backyard) tomatoes, cored and diced small
1 bunch curly-leaf parsley, stemmed and finely chopped
1/3 cup orzo (rice-shaped pasta)
1/4 cup or thereabouts extra-virgin olive oil
Dash white wine vinegar
Garlic salt to taste
Pepper to taste
Cook orzo according to package directions. After draining, rinse in cold water. Combine cooked orzo, diced tomatoes and chopped parsley in a bowl and mix well. Add olive oil, vinegar and seasonings and mix some more. Serve.
Jello Salad (My this feels lame ... are you sure you want it?)
1 large package Jell-o (I used Orange flavor)
1 or 2 single package of plain gelatine (how firm do you like it?)
1 small can Mandarian oranges (10 oz, I think...)
1 container of yogurt (I used vanilla when I discovered I didn't have orange flavor -- big surprise. :eek: )
~ 10 ice cubes
2 cups boiling water
~ 1/2 cup chilled water
Put tea kettle on to boil. Open the can of Mandarian oranges, separate the juice from the fruit. Place both in freezer.
Pour the Jell-o and gelatin into a large bowl. When water boils, pour 2 cups into the bowl; stir ~ 4 minutes until all gelatin is thoroughly mixed and slightly frothy. Remove the juice from the freezer and float ice cube in it till it measures 1 cup. Mix in the gelatine froth until fully melted. Fill the 1 cup measure with ice cubes, top off with chilled water to reach a full cup. Mix until ice is fully melted. Pour off ~ 1 and 1/2 cups of chilled mixture into another bowl. Put chilled orange slices in the gelatine mixture and refrigerate. (Note: this is probably starting to gel already.)
Whip the separated gelatine with the yogurt. When the fruited gelatine is stable enough to hold it, layer the yougurt/jell-o layer on top. Complete chilling. Best if cooled overnight before serving.
Today, I bought some fresh chicken liver. :rolleyes: I wonder if anyone has a good recipe for it - or should I just spoil Fister and Pjevs? :D
I have some great chicken liver recipes but you can always spoil the kitties too. :D
------------------------------------------------------------------------------------
Apple Port Glazed Chicken Livers
1/2 c Apple juice concentrate; undiluted
1/2 c Port wine
3 tb Butter
1 lb Chicken livers
1/2 c All-purpose flour
1/2 ts Salt
1/4 ts Pepper
Prepare sauce by combining apple juice concentrate, port, and 1 tbsp butter in a small saucepan. Boil sauce until reduced to 1/2 cup. Set aside. Remove any bits of fat or grislte from liver and cut each in half. Combine flour, salt, and pepper in a plastic bag. Drop liver pieces in a few at a time and toss to coat. Melt 2 tbsp butter over medium heat and brown liver pieces, turning once. Cook until no pink shows when liver is cut, but do not overcook. Place livers in a serving dish and pour sauce overtop. Makes 4 servings.
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Chicken Livers Stroganoff
3/4 lb Livers, chicken
4 oz Mushrooms, sliced; drained
1 md Onion; chopped
3/4 c Vermouth
1/2 ts Rosemary, dried; crushed
1/4 ts Thyme, whole; dried
1 ts Salt
3/4 c Sour cream
Noodles; hot cooked
Combine first 7 ingredients in a medium saucepan; bring to a boil. Reduce heat and simmer, covered 20 minutes. Stir in sour cream; cook over medium heat, stirring constantly, until thoroughly heated. Serve over hot cooked noodles.
------------------------------------------------------------------------------------
Chicken Liver Marsala
1 lb Chicken livers
1/4 c Butter
1/2 ts Salt
1/4 ts Pepper
1/2 ts Sage
2 Slices prosciutto, diced
8 Bread triangles, sauteed
1/4 c Marsala wine
1 tb Butter
Cut livers in half, simmer in melted butter together with seasonings and prosciutto for 5 mins. Remove livers, place them on sauteed bread triangles Add wine to pan gravy, cook 3 mins. Add remaining butter, mix well, pour over the livers.
4 servings.
I wasn't feeling well today and was hungry so instead of going somewhere to get some Chicken and Noodles I made some of my own. And this is the best I have ever made!
This is what I did.
1 small can of chicken with broth
1 can of chicken broth
1 can of cream of chicken soup
1 can of sliced carrots (with juice)
favorite kind of noodles
2 tsps of cornstarch
Add the broth and soup and mix together. Add Carrots and chicken with juice/broth. Add the cornstarch. Heat through.
I like to serve them over mashed potatoes with fresh baked rolls.
Staci, could you quickly figure out how to get some of that to me as quickly as possible? I usually eat around 6 pm California time.:D :D
I hope you are feeling better!
hmmmQuote:
Originally posted by gini
Staci, could you quickly figure out how to get some of that to me as quickly as possible? I usually eat around 6 pm California time.:D :D
I hope you are feeling better!
running to store and buying supplies would STILL be quicker then the luck I have with flying to Cali! ;)
Quote:
Originally Posted by shais_mom
I can't believe it has been 3 years since I made these!
I made them again tonite and they were a huge hit!
This time I used the Campbell's Cream of Chicken/Mushroom (that is mixed together) and no onion.
Still got rave reviews.