Slow Cooked Skinny Taco Chicken Chili

Prep time: 5 minutes

Cook time: low for 10 hours or high for 6 hours

Yield: 10 servings

Serving size: 1 1/4 cup

Ingredients

• 1 onion, chopped
• 16 oz can black beans, rinsed + drained
• 16 oz can kidney beans, rinsed + drained
• 8 oz can tomato sauce
• 10 oz package frozen yellow corn
• 3 - 10 oz cans diced tomatoes with chilies (mild or medium)
• 1 packet reduced-sodium taco seasoning
• 1 Tbsp chili powder 
• 24 oz boneless, skinless chicken breasts (About 3-4)
• ¼ cup chopped fresh cilantro

Instructions

1. Combine all ingredients (except chicken and cilantro) in a slow cooker and mix well.
2. Place chicken breasts on the top, and press it down slightly.
3. Cook on low for 10 hours or on high for 6 hours.
4. 30 minutes before serving, remove chicken breasts and shred. 
5. Return chicken to slow cooker, and mix everything together.
6. Top with fresh cilantro before serving.

Nutrition Information

Per Serving (1 1/4 cup):

Calories: 219

Fat: 3g

Carbohydrates: 26g

Fiber: 7g

Protein: 22g

Sugars: 10g

Sodium: 810mg

Vitamin A: 8%

Vitamin C: 10%

Calcium: 10%

Iron: 9%

WWP+: 5 points

Source: skinnymom.com

Skinny Slow Cooker Tortilla Chicken Soup

Prep time: 5 minutes

Cook time: 4 hours on high or 8 hours on low

Yield: 6 servings

Serving size: 1¾ cups and 2 tablespoons tortilla strips

Ingredients

Soup:
• 1 pound boneless, skinless chicken breasts 
• 1 small onion, diced
• 15-ounce can reduced sodium black beans, rinsed and drained 
• 12-ounce bag frozen yellow corn 
• 8-ounce can tomato sauce 
• Two, 10-ounce cans Ro*Tel® Original Mile Diced Tomatoes & Green Chilies 
• 4.5-ounce can chopped green chilies 
• 1-ounce less sodium taco seasoning
• 32-ounce Pacific® Organic Low Sodium Chicken Broth 
• ¾ cup Fresh Gourmet® Lightly Salted Tortilla Strips
Optional toppings*: 
• reduced-fat sour cream
• sliced jalapeño peppers
• avocado
• reduced-fat Mexican shredded cheese 
• cilantro, chopped
• lime wedges
• *Optional toppings are not included in nutritional calculations.

Instructions

1. Place the chicken on the bottom of slow cooker. 
2. Add the onion, black beans, corn, tomato sauce, diced tomatoes, green chilies, taco seasoning, and chicken broth. Stir to combine.
3. Cover and cook for 4 hours on high or 8 hours on low.
4. Remove the chicken and shred. Return the shredded chicken to the slow cooker and mix well. 
5. To serve, ladle 1 3/4 cup of soup into each bowl and, garnish with 2 tablespoons of the tortilla strips.

Nutrition Information

Per Serving (1¾ cups and 2 tablespoons tortilla strips):

Calories: 331

Fat: 4g

Carbohydrates: 52g

Fiber: 7g

Sugar 11g

Protein: 25g

WWP+: 8

Source: skinnymom.com

Slow Cooker Pulled Pork

Prep time: 10-15 minutes

Cook time: 4 hours on high or 8 hours on low

Yield: 10 servings

Serving size: Heaping ¾ cup, about 4-ounces

Ingredients

• 2½ pounds center cut pork loin, trimmed of fat and silver skin
• 2 small onions, quartered 
• 1 tablespoon garlic powder
• 1 tablespoons brown sugar
• 1 tablespoon chili powder
• 2 teaspoons salt
• 1 tablespoon cumin
• 1 teaspoon cinnamon
• 1 teaspoon black pepper
• 1 cup Stubb’s® Original All-Natural Bar-B-Q Sauce
• 1 cup Pacific® Organic Low Sodium Chicken Broth

Instructions

1. In a small mixing bowl, stir together the garlic powder, brown sugar, chili powder, salt, cumin, cinnamon, and black pepper. 
2. Pat the pork dry with paper towels, and cut the loin into 3-4 large pieces. This will speed up cooking time and make the pork more manageable to shred.
3. Pour the dry rub onto a baking sheet, or in a large bowl, and coat the pork in it, making sure to get all sides.
4. Place the onions at the bottom of the slow cooker, and the pork on top of them. Pour the chicken broth around the pork. 
5. Cover and cook on low for 6-8 hours or on high for 4-6 hours, or until the pork is cooked and fork tender. Using tongs, remove the cooked pork from the slow cooker onto a cutting board or baking sheet and shred with two forks. 
6. Place a fine mesh strainer over a large mixing bowl and pour onion and liquids out of the slow cooker, reserving the liquids. Discard the onions, or serve with the shredded pork as desired. 
7. Put the shredded pork back into the slow cooker and stir in the BBQ sauce with ¼ to ½ cup of the reserved cooking liquid, enough to moisten the meat. 

Nutrition Information

Per Serving: (Heaping ¾ cup, about 4-ounces)

Calories: 221

Calories from fat: 71

Fat: 8g

Saturated Fat: 3g

Cholesterol: 62mg

Sodium: 723mg

Carbohydrates: 10g

Fiber: 1g

Sugar 6g

Protein: 26g

WWP+: 5

Source: skinnymom.com

Achar (Nonya Style Picked Vegetables)

Ingredients

1. 300g Cucumber – cut lengthwise 1½ inch (10.5 oz)
2. 150g Cabbage – roughly cut into big pieces (5.3 oz)
3. 50g Carrot – peeled and cut into 1½ inch (1.7 oz)
4. 4 slices of pineapple – cut into 1½ inch
5. 50g Roasted Peanuts – ground (1.7 oz)
6. 2 tablespoon White Sesame Seeds – roasted
7. 1 tablespoon Salt
8. 1 tablespoon Sugar, or to taste
9. 3 tablespoons Cooking Oil
10. 50ml Rice vinegar (1.69 oz)

Spice Paste

1. 5 Shallots
2. 6 fresh Red Chilies
3. 1 teaspoon turmeric powder
4. 2 Candlenuts (going to try cashews for substitution)
5. 30ml Water (1 oz)

Instructions

1. Mix all the vegetables with 1 tbs salt. Leave aside in a colander to dry excess liquid for about 30 minutes to get the crunchiness. If you prefer your vegetables to have softer bite, you can skip this step.
2. Blend the spice paste in a food processor.
3. Heat up the wok on medium heat. Add oil to stir-fry the spice paste until aromatic. Add vinegar and water, bring to boil. Add salt and sugar to taste.
4. Turn off fire, add all vegetables, ground peanuts, sesame seeds into the wok and stir well.
5. Dish out, let it cool to store in a jar or container. Keep chilled in the fridge. Achar taste best overnight after the flavours have developed. It can last for about 4 weeks.

Source: http://www.misstamchiak.com/recipe-achar/

Stubb's Hot Wings

Ingredients

1 bottle Stubb’s Original Wing Sauce

2 teaspoons Stubb’s Bar-B-Q Spice Rub

2 cups all-purpose flour

1 teaspoon salt

1 teaspoon pepper

2 teaspoons cayenne pepper

40 or so chicken wings (third joint removed)

non-stick cooking spray

Cooking Instructions

Preheat oven to 425° F.

Combine flour, salt, pepper and cayenne pepper in a plastic sealable bag. Shake the wings 6 at a time until well coated. Shake off excess flour and place on a baking pan that has been sprayed with non-stick cooking spray.

Bake in a preheated oven for 35 minutes.

Remove from oven and brush Original Chicken Wing Sauce generously over wings. Return to oven for 10 minutes. Remove from oven and again brush with Original Chicken Wing Sauce – return to oven for 5 minutes.

Serve with a side of Original Chicken Wing Sauce and a side of blue cheese dressing (optional)

Source: www.stubbsbbq.com

Green Chile Pork Bites

Ingredients:

2 packages refrigerated crescent rolls
2 large or 3 medium pork sausages (pre-packaged, not ground meat in casing)
1 cup shredded Cheddar cheese
1/2 cup Stubb’s Green Chile Anytime Sauce

Cooking Instructions:

Preheat oven to 350° degrees. Get 2 muffin baking trays.

Cut sausages into 16 1/2″ thick pieces. Open the crescent roll packages and unroll the dough.

Separate the dough triangles and place them into 16 of the muffin tin cups, tucking in the ends of the triangles to form little cups. Place a tablespoon of shredded cheese into each cup and then place a piece of sausage on top of the cheese. Drizzle the green chile sauce over each sausage cup.

Place the filled muffin trays in the oven and bake for about 14-16 minutes, or until the dough is cooked and lightly browned at the edges. If the dough is cooked and the sausage looks a little undercooked, place a piece of aluminum foil on top of the pork bites and bake for another few minutes. Serve warm.

These can be made ahead and reheated in the oven or the microwave.

Source: stubbsbbq.com

Lemon Supreme Cookies

1 box Duncan Hines Lemon Supreme cake mix

1 lg egg

1 stick of slightly melted butter (cooled)

2 T of water, add each spoonful at a time until mix is moist but firm

Preheat oven to 350 degrees 

In a large mixing bowl, combine egg and butter to cake mix 

Add one to two tablespoons of water to the mix, just until the cake mix is moist 

It should be firm (cookie dough)

Use a teaspoon to spoon dough onto the cookie sheet (drop)

Bake 7-10 minutes (10 mins worked best - made 32 cookies)

Servings: 3-4 dozen