I love using my Slow Cooker mainly because any meal we cook in it is usually a new recipe. Here’s an easy slow cooker chicken stew recipe I found on line. This dish will feed a family of 4. Each serving is 1.5 cups and contains only 4 weight watcher points. Serve with my Low Fat Cornmeal Muffin recipe and you have a filling healthy dinner the whole family will enjoy.
1lb boneless, skinless Chicken Thighs cut into bite-sized pieces
8oz Mushrooms, sliced
1 Onion large, finely chopped
1/2 cup Carrots, cut into matchsticks
1/2 cup fresh or frozen Peas
2 stalks of Celery, chopped
1 packet powdered Mushroom Sauce seasoning mix or gravy
2 cups Fat Free/Low Sodium Chicken Broth
3 cloves Garlic, minced
1 tsp Salt
1/2 tsp Pepper
1 cup Plain, Non-Fat Greek Yogurt, at room temp
In a crock pot, combine all ingredients except for the yogurt.
Cook on low for 4-6 hrs.
Stir in yogurt, and warm until heated through, about 5 minutes. Serve and Enjoy.
In honor of the Shirataki Yam Noodle I bring you Cheesy Chicken Pasta. I used these noodles in an earlier post for Tuna Noodle Casserole. You can’t go wrong with these noodles, one whole package is 0 weight watcher points so you can have your pasta and eat it too. This recipe is 4 weight watcher points.
3oz of cooked chopped chicken
.5 can of cream soup (cream of chicken, celery, mushroom etc)
.5 soup can of water
1/3 cup of thawed peas
1 Tbls of low fat Mozzarella Cheese
Salt and Pepper to taste
Cook Chicken in the soup. I usually cook 4 chicken thighs, I take two for my pasta and my hubby takes the other two to make with his pasta.
Once the chicken is cooked measure out 3 ounces and place in a frying pan with half of the soup sauce.
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.