Slow Cooker White Bean Chili (WW 7 Plus Points)

Sadly we have had some sick people here at the house, husband with his teeth and my youngest with a flu bug. So it's soft foods and comfort foods at what better says that then a chili! I found this recipe on Slender Kitchen of Slow Cooker White Bean Chili. It was an easy recipe that everyone loved.

Ingredients

1.5 lbs boneless skinless chicken breast

20 oz canned white beans, drained

1 onion, minced

4 garlic cloves, minced

1 jalapeno (seeded for less heat), diced

2 poblano peppers (seeded for less heat), diced

1/2 cup cilantro, chopped

2 tsp cumin

1 tsp oregano

4 cup low sodium chicken broth

1 Salt and pepper

1 lime

Directions

1	Option 1: Add everything to the slow cooker and cook on low for 4 hours. Remove chicken and shred. Add back in and serve.
2	Option 2: Add the onions, garlic, jalapeno, poblanos, cilantro, cumin, oregano, and 2 cups broth to a blender. Blend until smooth. Add this salsa, the chicken, beans, and remaining broth to the slow cooker. Cook on low for 4 hours and shred chicken when finished.

ALEXIS NOTES: I did the slower cooker version. I also like a thicker chili so I added a little cornstarch mixed with water to thicken it up. I also did some green chilies instead of poblano peppers.

Thanks for Stopping by!

Don't forget to see the parties I link up to HERE.

Skinnytaste's Cheeseburger Casserole

I have been a little crazy at work so not a lot of time to post so a quick post of dinner last week! I've been working out at the gym and trying hard to pre-make dinner and have it in the oven on delay start!  I have been trying to do healthier meals that fill us but still not filled with calories and fat. I love Skinnytaste's website, she is in my top 3 that I go to for meal planning. This Cheeseburger Casserole needed a little extra flavoring for my boys taste but it was an easy and filling dinner.

 

Ingredients:

 

2 cups (6 oz) uncooked rotini pasta

2 tsp olive oil 

1 1/2 cups onions, finely chopped 

1 garlic clove, finely chopped 

1 lb lean ground beef (95% lean) 

3/4 tsp salt 

1/2 tsp black pepper 

2 tbsp tomato paste 

28 oz diced tomatoes 

2 tbsp Dijon Mustard 

2 cups reduced-fat grated cheddar cheese 

1/4 cup chopped dill pickles 

 

Directions: 

 

Preheat the oven to 350 degrees. Spray a 9 x 13 inch baking dish with cooking spray. In a large pot of boiling salted water, cook the pasta according to the package directions for al dente and drain well. In a large skillet, heat the oil over medium-low heat. Add the onions and cook until soft, about 5 minutes. Stir in the garlic and cook for 30 seconds. Stir in the beef and cook until browned; season with salt and pepper. Stir in the tomato paste, then add the tomatoes and mustard. Let the mixture bubble gently until it is slightly thickened, about 2 minutes. Toss the meat mixture with the pasta and spread it into the prepared dish. Top with the cheddar and bake until the cheese is melted, about 15 minutes. Sprinkle the chopped pickles over the top and serve. Makes about 9 cups.

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Don't forget to see the parties I link up to HERE.

Sausage & Stuffing Brunch Bake - Weight Watcher 7 Points

It's been so busy around here that I haven't had a lot of time for my blog :( I'm sorry that I'm not as present as I should be. Work has been overtime with things to do, which are amazing but leave a little free time and in the free time I'm running to the gym for my classes and the boys classes.  So here is a quick meal that I made that was a hit, hope you enjoy!

I found this Sausage & Stuffing Brunch Bake on my favorite site Emily Bites, she makes cooking meals that satisfy but don't make me feel like the hour in the gym was a waste.

INGREDIENTS:

• 1 lb hot Italian turkey or chicken sausage, casings removed
• 1 small onion, diced small
• 8 oz mushrooms, diced
• 2 cloves garlic, minced
• 4 cups herb seasoned stuffing mix (I used Pepperidge Farms)
• ½ cup fat free reduced sodium chicken broth
• 2 tablespoons light butter, melted
• 5 oz 50% reduced fat sharp cheddar, shredded (I used Cabot brand)
• 2 cups skim milk
• 16 oz carton fat free egg substitute
• ½ teaspoon black pepper

DIRECTIONS:

1. Pre-heat the oven to 325 degrees. Lightly mist a 9x13 baking dish with cooking spray and set aside.
2. Bring a large saute pan or skillet over medium-high heat and add the sausage. Cook for a couple minutes, breaking it up with a spoon or spatula for about 2 minutes, until it begins to start browning. Add the onion, mushrooms and garlic and continue to cook for another 4-5 minutes until the meat is cooked through and broken up and the vegetables are softened. Transfer the cooked sausage mixture to a large mixing bowl and add the stuffing mix (unprepared). Stir to combine.
3. Transfer the stuffing and sausage mixture to the prepared baking dish. Drizzle with the chicken broth and melted butter. Sprinkle the cheese evenly over the top.
4. Combine the milk, egg substitute and pepper in a bowl and whisk together until combined. Pour over the top of the stuffing casserole. Bake for about 40 minutes or until set and cooked through. Let casserole cool for 5 minutes and cut into 9 pieces.

WEIGHT WATCHERS POINTS PLUS:7 per serving (P+ calculated using the recipe builder on weightwatchers.com)

NUTRITION INFORMATION:
263 calories, 25 g carbs, 8 g fat, 23 g protein, 2 g fiber (from myfitnesspal.com)

Thanks for Stopping by!

Don't forget to see the parties I link up to HERE. 

Chicken Winner ... Slow Cooker Chicken Parmesan (7 Points)

Sunday Supper Meal Ideas ... This meal is ALWAYS a hit with the family and it's on the skinny version!!

One of Rick's favorite meals is Chicken Parmesan.  So when I saw this version of Slow Cooker Chicken Parmesan on Emily Bites, I just had to give it a try.  I'm all about my slow cooker since I'm running on low most days with time.  This came out perfect, the chicken was so tender and moist!  I through this together easily in the AM and it was ready to go when everyone came home.

Ingredients:
1/3 cup seasoned bread crumbs
2 T flour
4 (4 oz each) raw boneless, skinless chicken breasts (1 lb total)
2 egg whites
1 ½ cups marinara sauce
¾ cup 2% shredded Mozzarella cheese

Directions:
1.    Spread the bread crumbs across the bottom of a large dry skillet and bring over medium heat. Cook for a few minutes, stirring every minute or so to rotate which crumbs are on the bottom until the crumbs are browned.
2.    Combine the flour and chicken breasts in a large Ziploc bag and seal shut. Shake until the breasts are coated with the flour. 
3.    In a shallow bowl, lightly beat the 2 egg whites. Place the bread crumbs on a separate shallow bowl or plate. Dip one floured chicken breast in the egg whites, coating all sides, and then press it into the bread crumbs. Flip the breast to coat with crumbs and then place it into your slow cooker. Repeat with three remaining breasts, creating a single layer of breaded chicken breasts at the bottom of your slow cooker. 
4.    Spread the marinara sauce over the top of the chicken layer. Place the lid on your slow cooker and cook on low for 5-6 hours. About 15-20 minutes before the cooking is finished, add the cheese so it can melt. Serve and enjoy!

ALEXIS NOTES: I used Panko bread crumbs.  My chicken breast were HUGE so I used 3.  I used glutten free Quinoa noodles (no one knew the difference).

Give this a try I promise you'll love it!

Another super easy recipe!  Throw in crock-pot and forget about it!

What's on your menu tonight?

Don't forget to see the parties I link up to HERE.

Soup and a Side (not your normal side)

Some comfort foods to help keep us warm and full bellied here!  I’ve been waiting to try this soup and I finally did.  The boys kind of liked it (more the rice then anything).  I really enjoyed it but that is me … lol.  From my favorite site Skinnytaste.com comes this Stuffed Pepper Soup.

And a healthier side that was super easy and so yummy I could eat for dinner anytime!  Again from Skinnytaste.com comes this Turkey Stuffed Zucchini.

Enjoy these made for a nice dinner here!  It’s been a rough time with everything going on to make a good meal instead of take out.  I’m hoping to get us on the bandwagon today. Porcupine Meatballs in Tomato Sauce (2 Points) I believe is on my to do!

So what is on your menu for tonight?

Can Pasta be light? Well let’s try …

We love our pasta around here, but trying to find ways that are low fat are far and few between.  I found this Baked Beef Ziti on Nancy’s Recipe Box a great blog with weight watcher recipes.  This was a good recipe I of course would love more sauce but that of course would be fat … lol.

Next on our list was for this Spaghetti Pie which Cole asked for a double helping of which is always a good sign.  I used whole wheat pasta but you can use regular.

So there you have it pasta overload!  It’s Tuesday right so this week is moving along?  Oh man it’s a train I think that may have run over me, it may have backed up over me a few times … lol.

So what’s on your menu?  Pasta?  Light or high fat (If so I’m so living threw you)!