Fave Recipes

Crockpot Spicy BBQ Brisket: 233 calories

1 tablespoon chili powder

1 teaspoon paprika

1/2 teaspoon garlic powder

1/2 teaspoon dried oregano

1 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

3 teaspoons canola oil, separated

1 1/2 lbs lean beef brisket or other lean cut beef

1 large onion, sliced

1 cup ketchup

1/2 cup sweet jalapeño or chili sauce

1/4 cup molasses

2 tablespoons strongly brewed coffee

1/2 teaspoon liquid smoke, optional

Combine chili powder through black pepper to create a “rub” mixture.  Rub your spice mixture generously over both sides of your brisket and set aside.  Heat a nonstick pan with 1 teaspoon canola oil over medium heat.  Add sliced onion and cook, stirring often, until slightly golden, about 7-8 minutes.  Remove from heat and set aside. In a large 4 quart pan or your removable crockpot pan, heat remaining 2 tsp canola oil over medium high heat.  Add your brisket, searing it on each side for about 4-5 minutes or until a nice golden crust forms.  Remove pan from heat and add brisket to your crockpot and top with onions.  To create your spicy BBQ sauce, combine ketchup through coffee and pour over your beef/onion mixture.  Be sure to coat your brisket thoroughly including lifting it to make sure sauce is underneath as well.  Slow cook for 7-9 hours or until fork tender.  Remove brisket from crockpot and cut across the grain to shred.  Serve on hamburger buns with additional sauce and coleslaw.  Makes 10 servings.  Serving size: approximately 1/3 cup brisket.

From: danciasdaily.com

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Crockpot Sante Fe Chicken: 190 calories

1 1/2 pounds chicken breast

15 oz can black beans, drained and rinsed

8 oz frozen corn
1/4 cup chopped fresh cilantro
14.5 oz can fat free chicken broth
3 scallions, chopped
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
1 teaspoon cayenne pepper
salt to taste

14.5 oz can diced tomatoes with mild green chilies

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 to taste. Serve over rice or tortillas and your favorite toppings. Makes 8 servings. Serving size: 1 cup. 

From: skinnytaste.com

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Poached Cod w/ Tomato & Saffron: 220 calories

2 tablespoons olive oil
2 cloves garlic thinly sliced
½ teaspoon crushed red pepper flakes
(1) 14.5-oz. can whole peeled tomatoes, drained
¼ cup dry white wine
2 bay leaves
pinch of saffron threads
Kosher salt and freshly ground black pepper
(4) 5-oz. skinless cod fillets

Heat oil in a medium skillet over medium heat. Add garlic and Aleppo pepper and cook, stirring often, until fragrant (garlic should not take on any color), about 3 minutes. Add tomatoes, crushing with your hands as you add them, wine, bay leaves, saffron, and ½ cup water. Bring to a boil, reduce heat, and simmer until flavors meld, 5–7 minutes; season with salt and pepper. Reduce heat to medium-low; season cod with salt and pepper and place in skillet. Cover and cook at a bare simmer until cod is opaque throughout and beginning to flake, 5–7 minutes (thicker pieces will take longer to cook). Gently transfer cod to shallow bowls and spoon poaching liquid over. Makes 4 servings.

From: bonapetit.com

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Chicken & Dumplings w/ Sage: 322 calories

2 teaspoon canola oil
1 lb. skinless boneless chicken breasts cut into 1 inch pieces
1/2 teaspoon salt
1 chopped onion
2 chopped carrots
2 chopped celery stalks
3 1/2 cup low sodium chicken broth
1 russett potato cubed
1/4 cup fresh green beans trimmed & cut into 1 inch pieces
1 cup frozen peas
1 2/3 cup reduced fat bisquick
2/3 cup low fat milk
1 tsp chopped fresh sage or 1/2 tsp dried
1/2 teaspoon black pepper

Heat 1 tsp of the oil in a nonstick Dutch oven over med-high heat. Add the chicken; sprinkle with the salt and cook turning occasionally until browned about 6 minutes. Transfer the chicken to a bowl. Add remaining 1 tsp oil to pot then add the onion, carrots and celery. Cook stirring occasionally until vegetables begin to soften and brown slightly about 6 minutes. Add the broth and potato bring to a a boil. Reduce the heat and simmer covered until the spud is almost tender. about 10 minutes. Add green beans and cook about 6 minutes. Stir in the browned chicken and peas, heat through about 2 minutes. Meanwhile to prepare dumplings, combine the bisquick, milk, sage and pepper in a bowl until soft dough forms. Drop the dough by rounded tablespoons onto the simmering stew making a total of 6 dumplings. Simmer uncovered 10 minutes. Then cover and simmer until the dumplings have doubled in size and are cooked through about 10 minutes longer. Makes 8 servings. Serving size: 1 dumpling and 1 cup of stew.

From: Weight Watchers: In One Pot
Photo: Lisa S, Determined WW Momma Follower

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Chicken Scaloppine w/ Peperonata: 300 calories

2 tablespoons extra-virgin olive oil

1 large red bell pepper, cut into 1/2-inch-wide strips

1 large yellow bell pepper, cut into 1/2-inch-wide strips

1 cup vertically sliced yellow onion

3 garlic cloves, thinly sliced

1 cup halved grape tomatoes (I use a can of Muir Glen fire roasted tomatoes) 

2 tablespoons thinly sliced fresh basil (I use 2 teaspoons dried basil) 

2 teaspoons balsamic vinegar

3/4 teaspoon kosher salt, divided

2 (8-ounce) skinless, boneless chicken breast halves 

1/2 teaspoon freshly ground black pepper

3 tablespoons all-purpose flour

1 1/2 tablespoons butter

Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add bell peppers; cook 3 minutes, stirring occasionally. Add onion and garlic; cook 10 minutes, stirring occasionally. Add tomatoes; cook 1 minute or until tomatoes wilt. Remove from heat; stir in basil, vinegar, and 1/4 teaspoon salt.  While pepper mixture cooks, cut each breast half in half horizontally to form 4 cutlets. Cover cutlets with plastic wrap; pound to 1/3-inch thickness with a meat mallet or small heavy skillet. Discard plastic wrap; sprinkle chicken evenly with remaining 1/2 teaspoon salt and black pepper. Dredge in flour; shake off excess. Melt butter in a large skillet over medium-high heat. Add chicken; cook 2 minutes on each side or until golden and done. Serve chicken with bell pepper mixture.

From: Cooking Light