It is official, I am obsessed with Skinnytaste.com. This is my 3rd recipe from the website and a huge success! I made the Crock Pot Sesame Honey Chicken last week and I died. The recipe calls for Sriracha which worried me a little since I don’t eat a lot of spicy/hot food, but I didn’t even notice it. I highly suggest this recipe to anyone that wants to make a really healthy dinner but only spend 15 to 20 minutes preparing it, then letting the crock pot do the rest of the work. I put it over brown rice, but it is so versatile. You can make tacos, lettuce wraps, really anything that your heart desires.
Sorry for the bad picture!
- 2 lbs boneless, skinless chicken breast ( I only used 1.5)
- black pepper, to taste
- 1/3 cup low-sodium soy sauce (tamari for gluten-free)
- 1/4 cup honey
- 1/4 cup tomato paste
- 3 tbsp rice wine vinegar
- 2 cloves garlic, minced
- 1 tbsp water
- 1 tsp sesame oil
- 1 tsp onion powder
- 1 tsp sriracha hot chili sauce, or more to taste
- 1 heaping tbsp cornstarch
- 1/4 cup water
- 1/2 tbsp sesame seeds ( I could not find these in the store so mine didn’t have any)
- 2 medium scallions, chopped for garnish
- Place the chicken in the slower cooker and add some ground black pepper
- Use a medium bowl to mix in the soy sauce, honey, tomato paste, vinegar, garlic, 1 tsp water, sesame oil, onion powder and sriracha hot chili sauce. (add a little extra sriracha if you want a tiny more spice)
- Pour this over the chicken and turn on low for 3 to 4 hours. ( I did 4 and the chicken just fell apart, it was perfect!)
- Remove chicken, leaving the sauce in the slow cooker. Shred chicken with two forks;set aside.
- In a small bowl, dissolve cornstarch in remaining 1/4 cup water; add to the slow cooker and stir to combine. Cover and cook on HIGH until slightly thickened, about 15 to 20 minutes; return chicken to the slow cooker and mix well. ( I read this completely wrong while making mine and added the corn starch to the original ingredients. It still turned out good so feel free to experiment!)
- Serve chicken and sauce over rice and top with sesame seeds and chopped scallions for garnish.
Servings Breakdown: 8 Servings- info below is per serving
- about 2/3 a cup per serving
- Calories: 185.5
- Fat: 2g
- Protein: 27g
- Carbs: 13.5g
- Fiber: 0.7g
- Sugar: 10g
- Sodium: 504mg
Lately I have been stalking pintrest’s “healthy food” posts and researching where they came from. The only downside to this is you will be preoccupied for hours. Every picture I saw was so seductive I had to click on it. But, I finally stumbled upon this gem from SkinnyTaste.com. Crockpot recipes are the best. Especially if you work or go to school and you just can’t be standing in your kitchen for 6 hours watching the oven. If I had that luxury then I would be an AMAZING chef. This recipe was very simple and too the point, and even weight watchers approved! Check it out below.
This picture is from SkinyTaste.com, I totally to take a snapshot.
- 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)
- salt 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, removechicken 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.
Servings Breakdown- 8 Servings breakdown is per serving
Fat: 1.5 g
Weight Waters Points (Old plan): 3 pts
Weight Watchers (360): 4 pts
Hi everyone sorry for writing so late, it has been a hectic month. I hope you all have been trying out some of the recipes I have been posting. The muffins are truly to die for. I made another batch and my parents LOVED them, I now believe that second time’s the charm.
Around 2 weeks ago I made soup for my mom while she was home. This is where I am going to “toot my own horn” because I some how pulled off making 2 soups at the same time! I made the Minestrone Soup that I posted back in April and a Chicken-Vegetable Soup. It was so firkin hard trying to remember what ingredients I already added to the broth and timing everything else out correctly lol. But it was worth the challenge. My chicken-vegetable soup was on point, it was seasoned perfectly. I kept the spices to a minimum so you could personalize it with every serving.
I hope you take a shot at this one! Below are the ingredients, instructions and so on.
- One 14 1/2- ounce can diced tomatoes (no salt added)
- 3 packets low-sodium instant chicken broth & seasoning mix
- 2 carrots, sliced (I did 3)
- 2 celery stalks, sliced (I did 3)
- 1 medium zucchini, diced
- 1 onion (I added this)
- 3/4 cup elbow macaroni
- 2 garlic cloves, minced
- 1/2 lb skinless boneless chicken breast, cut into 1″ pieces. (I may add more next time)
- 1/4 cup minced parsley
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- In a large nonstick saucepan or Dutch oven, bring the tomatoes, broth mix and 6 cups of water to a boil. Add the carrots, onions, celery, zucchini, macaroni and garlic
- Return to a boil, stirring as needed
- Reduce heat & simmer, covered, stirring as needed, until the vegetables and macaroni are tender, about 30 minutes
- Increase the heat and stir in the chicken, parsley, salt and pepper; return to a boil
- Reduce the heat and simmer, covered, until the chicken is cooked through, about 10 minutes
Servings Breakdown: 8 Servings- info below is per serving
- Calories: 109
- Total Fat: 1g
- Saturated Fat: 0g
- Cholesterol: 16 mg
- Sodium: 182mg
- Carbohydrates: 16g
- Dietary Fiber: 2g
- Protein: 9g
- Calcium: 40mg
- Servings Provedes: 1 Bread, 1 Fruit/Vegetable, 1 Protein/Milk
I got this recipe from “Weight Watchers’ Simple the Best: 250 Prize-winning Family Recipes”
This week I wanted to make something a little more on the sweet side that I could enjoy in the morning with my coffee so I ventured into the Baked Goods & Desserts section of my “Weight Watchers’ Simply the Best
” cookbook. I picked the Cranberry-Blueberry Muffins recipe that also happened to be one of the books “Top Winners.” The preparation time took me a little while since I don’t normally bake muffins from scratch. 🙂 But the end result was delicious! The muffins were so moist and delicious! I actually felt healthy while eating them, I literally could taste the healthiness from the flour I used.
The only thing that I did differently for the recipe was not including the apricots. Why? I couldn’t find any in the freezer section and the dried apricots were about $7.00 for a little container.
I hope you make them on your own! If you do let me know how they turn out!.
- 2 1/2 cups whole-wheat flour
- 2/3 cup sugar
- 2 teaspoons double-acting baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup cold reduced-calorie margarine, diced
- 3/4 cup plain nonfat yogurt
- 1/3 cup thawed frozen orange juice concentrate
- 2 eggs
- 1 1/2 cups fresh or frozen blueberries
- 1 cup fresh or frozen cranberries
- 24 dried apricot halves, chopped (I did not add these)
1. Pre-heat the oven to 400*F. Spray eighteen 2 3/4 non-stick muffin cups with non-stick cooking spray, or line with paper liners. ( I just used cupcake cups)
2. In a large bowl, combine the four, sugar, baking powder, baking soda dn salt. Using a pastry blender or 2 knives, cut in the margarine until the mixture resembles coarse crumbs.
3. In a medium bowl, combine the yogurt, orange juice concentrate and eggs. Stir into the flour mixture until just combined (do not over mix). Gently stir in the blueberries, cranberries and apricots. (I did not add apricots)
4. Spoon the batter into the cups, filing each about two-thirds full. Bake until golden and a toothpick inserted in the center comes out clean, 15- 20 minutes. Cool on a rack 10 minutes; remove from the cups and cool completely on the rack.
You can’t plan your life, embrace the changes and help shape your future. As my favorite author Mitch Joel says “embrace the squiggle.”