Tag Archives: Corn

Curry Vegetables with Couscous

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Curry Vegetables with Couscous

One more fantastic slow cooker recipe. I had a can of chickpeas in the cupboard and started to thing of various dinner combinations to cook these with. I love using my slow cooker, especially on the days I work from home. Chickpeas, Curry and a slow cooker just seemed like a fantastic combination so I looked up various recipes and came up with this combination. It seems you need curry powder and coconut milk to make a good curry. Toss in some vegetables and spices and there you have it, a tasty Vegetable Curry dish. I served this particular dish with couscous but you could use rice if you wish. This recipe makes approximately 4-6 servings (depending on the amount of veggies you add). 1 cup is approximately 4 weight watchers points (old points, i don’t do the new system). Add 1/2 cup of couscous for 1.5 points and here you have a filling 5.5 point dish. The couscous I use is organic and seems to have less points per serving then other coucous types i have seen.

Ingredients
  • 3 cups Cauliflower chopped
  • 1 15-ounce can Chickpeas, rinsed and drained
  • 1/2 cup frozen cut Green Beans
  • 1/2 cup of frozen Corn
  • 1 cup sliced Carrots 
  • 1/2 cup chopped Onion 
  • 1 14-ounce can Vegetable Broth 
  • 3 teaspoons Curry Powder
  • 1 14-ounce can light Coconut Milk 
  • 1 tsp of dried Basil (feel free to add other spices as well)
  • Couscous
Directions
  1. In a 4-quart slow cooker, combine Cauliflower, Chickpeas, Green Beans, Corn, Carrots, Onion, and Basil.
  2. Stir in Broth and Curry Powder. 
  3. Cover and cook on low-heat for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours. 
  4. Stir in Coconut Milk.
  5. Spoon over 1/2 cup of Couscous.

 

Lentil Chili

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Ok so I took a slight break with summer holidays, but I am back on track for my awesome food followers.

Lentils, what are Lentils? in short they are seeds that grow in a pod. I love finding new ingredients to try out. Of course I have heard of Lentils, but I never actually cooked with them before. Here’s a nice vegetarian twist on the classic chili. It’s delicious, healthy and is a modification from the original WW recipe. Each serving of 1.5 cups is 5 weight watcher points.

Ingredients:
  • 1 1/2 tbls of Extra Virgin Olive Oil
  • 1 large Onion chopped
  • 28 ounce can of crushed tomatoes
  • 1 cup Low Sodium Vegetable Broth
  • 1 1/2 cups of caned Lentils rinsed and drained
  • 2 cups of frozen Corn
  • 1 Red Bell Pepper chopped
  • 4.25 ounce can of chopped green chillies drained
  • 1 tsp ground Cumin
  • 1 tsp ground Coriander
  • 1/4 tsp salt
  • 1/4 cup finely chopped Cilantro
Directions
  1. Heat Oil in a large pot
  2. Add Onions and saute until golden brown (8 minutes).
  3. Add Tomatoes, broth, and lentils. Bring to a boil.
  4. Reduce heat and simmered, covered for 20 minutes.
  5. Add Corn, Red Pepper, Chililes and spices. Return to a boil.
  6. Reduce heat, cover and simmer until lentils and vegetables are tender (15 minutes).
  7. Stir in Cilantro and serve.

Butternut Squash and Chicken Stew

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Here’s another super fast dish. I love butternut squash and I happened to have one sitting on the counter so I looked through a few recipes and modified one to make it a bit healthier. Butternut Squash and Chicken Stew, for 1 and 1/4 cup of stew with a 1/4 cup of rice it’s about 6 weight watcher points. It was a big hit with my hubby and he’s not a huge fan of squash. If your looking for something different i suggest this dish.

Ingredients:
  • 1lb of Chicken Thighs cut in to strips
  • A pinch of Salt
  • 1/4 tsp of Pepper
  • 1 tsp of Olive Oil
  • 1 Onion sliced
  • 2 Garlic Cloves
  • 1 tsp of Ground Cumin
  • 1/2 tsp Cinnamon
  • 14 oz can of Low Sodium Vegetable broth
  • 12 oz of steamed mashed Butternut Squash
  • 1 cup of frozen Corn
Directions:
  1. Season Chicken with a pinch of salt and pepper.
  2. Heat oil in a pot and add the chicken
  3. Cook for about 6 mins, stirring occasionally to make sure the chicken is cooked through.
  4. Add the onion, garlic, cumin, cinnamon and cook for about 1 more minute,
  5. Add broth, squash and corn to the pot and heat through, about another 5 mins.

Crock Pot Mexican Chicken Tortilla’s

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Here’s a great recipe for your next Mexican Fiesta night. I am a big fan of the slow cooker; especially on those days when I work from home. Just put everything in a pot and let it simmer for 6-10 hours. Such a fantastic invention. This recipe is really easy and super yummey. One cup of this delicious dish is worth a whooping 3 Weight Watcher points. Add a tortilla on the side and you add another 2 points. That’s 5 points for the entire dish as shown in the above picture. If you feel like treating yourself a litlle more add a small amount of non fat sourcream into the mix. Just a tablespoon or two turns the chicken mixture into a creamy delicious dinner. Enjoy.
Ingredients:
  • 14.4 oz can Diced Tomatoes with Green Chilies
  • 15 oz can Black Beans rinsed and drained
  • 8 oz frozen Corn
  • 1/4 cup chopped fresh Cilantro
  • 14.4 oz can fat free chicken broth
  • 3 Green Onions chopped
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Cumin
  • 1 tsp Cayenne pepper (to taste)
  • 24 oz skinless chicken thighs
  • A pinch of Salt and Pepper
  • Weight Waters Tortilla’s
Directions:
  1. Combine all ingredients in the crock pot and stir to mix.
  2. Sprinkle a pinch of salt and pepper on the chicken thighs and lay on top of the mixture in the crock pot .
  3. Cook on high for 6 hours.
  4. 30 mins before serving remove the chicken and shred.
  5. Return chicken to crock pot and stir.
  6. Serve and Enjoy.

Couscous Egg and Veggie Scramble

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This is a quick easy dish that is only 4WW points and takes 20 mins to prepare. I often make this on a day where I will be doing weights because it’s jam packed with protien. It’s a great dish for breakfast, lunch or dinner and is a great way to use up left over couscous from the night before. In a non stick pan, heat up one cup of cooked couscous. No oils needed. Push couscous to one side of the pan, add a little bit of butter to melt and add 3 egg whites. Once the egg whites are 90% cooked through, scramble the egg with the couscous. Add a half a cup of defrosted frozen veggie mix just to heat. Makes about 2 cups of yummy goodness. Serve and enjoy.

Tuna Noodle Casserole

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In the spirit of the Hungry Girl from this morning’s post, I thought tonight’s dish should be something from her website. Here we have Hungry Girl’s Tuna Noodle Casserole. The only change I made was I replaced the peas with corn as it was all I had for a frozen vegetables. For spice, I added 1 tsp of garlic powder and 1/2 tsp of cayenne pepper to give it a little kick. This is another one of those under 30 mins recipes. Only 4 WW points for a quarter of the casserole… Quick and Easy :)

The noodles used in the recipe are Shirataki yam tofu noodles and one bag is 0 WW points…WHAT???? I know crazy talk right? The texture of yam noodles is different from traditional asian flour/egg noodles, but I am a huge fan of them and often use them to replace noodles in many of my other dishes that call for noodles. LOVE IT!


NOTE: These Shirataki yam noodles took forever for me to find anywhere in Edmonton or Alberta or anywhere in Canada for that matter. Seriously ask the hubby, I drove all over Edmonton looking for them. So to save all my foodie followers tons of wasted time looking for them, I will tell you that only T & T Supermarkets sell them. There is one in north Edmonton on 137ave and 97st and the second location is in West Edmonton Mall. It even has Hungry Girl’s photo on the package.