Tuesday, March 23, 2010

Crockpot Sante Fe Chicken

Source: Gina's Weight Watcher Recipes

• 24 oz (1 1/2) lbs chicken breast
• 14.4 oz can diced tomatoes with mild green chilies
• 15 oz can black beans
• 8 oz frozen corn
• 1/4 cup chopped fresh cilantro
• 14.4 oz can fat free chicken broth
• 3 scallions, chopped
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cumin
• 1 tsp cayenne pepper (to taste)

Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot. Season chicken breast with salt and lay on top. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning. Serve over rice

Servings: 8 servings  Size: 9.85 oz • Prep Time: 5 minutes  Points: 3 ww points
Calories: 171.9 • Fat: 1.6g • Fiber: 3.8g

Wednesday, March 17, 2010

Guac and Roll

Source: The Abs Diet
2 servings

1 6oz. can or pkg. oil-packed tuna
2/3 cup guacamole
1/4 cup chopped tomatoes
1 tsp lemon juice
1 tbl light mayonnaise
1 tsp ground flaxseed

Combine all ingredients and blend thoroughly with a fork.

Crockpot Fajitas

Source: 365blogspot.com

2 lbs of thin cut stir fry beef or chicken
1 packet of fajita seasoning mix
1 onion
2 bell peppers (I used 1 orange, 1 yellow)
1/2 cup of water

Place meat into the crock pot. Cut the onion and the peppers in strips, and add to the crock. Add the seasoning and water. Cover and cook on low for 8-9 hours, or high for 6.

Serve with your favorite fajita fixens'. We really like squeezing some fresh lime over the top of the meat before doctoring it up.

Balsamic-Glazed Cracked Pepper Salmon

Source: Clean Eating Magazine
Serves 4

1 tbsp olive oil
4 5oz. salmon filets
Sea salt and cracked pepper, to taste
1/3 cup balsamic vinegar
1 tbsp honey

Heat oil in a large skillet over medium-high heat. Season both sides of salmon with salt and cracked pepper. Add salmon to skillet and cook 1-2 minutes per side, until golden brown.

Meanwhile, in a small bowl, whisk together vinegar and honey. Add vinegar mixture to skillet and simmer until fish is fork-tender and liquid reduces and thickens, about 2 minutes.