I saw a conversation on Facebook earlier today that caught my attention, one that included the phrases, "I hope dinner is as good as it smells!" and "OMGGGGGGGGG
This chicken is to die for!", along with a recommendation that I personally should try it!
That was more than enough of a recommendation - I knew then and there that I was going to cook it tonight. It would be too late for dinner tonight, but would be a great lunch tomorrow.
I've had only a couple of bites, but she wasn't kidding!!! In addition to how delicious it is, prep time is like a minute!!
Amy B. found the recipe on Pinterest (I love Pinterest!). It's originally from food.com.
I made a slight alteration from the original recipe. I used only 4 oz. of cream cheese, and it was the lower fat Neufchatel cheese.
Here is this gem of a recipe!
Crock Pot Chicken with Black Beans and Cream Cheese
4 -5 boneless chicken breasts
1 (15 1/2 ounce) can black beans
1 (15 ounce) can corn
1 (15 ounce) jar salsa, any kind
1 (8 ounce) package cream cheese
1 Take 4-5 frozen, yes, frozen, boneless chicken breasts put into crock pot.
2 Add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained.
3 Keep in crock pot on high for about 4-5 hours or until chicken is cooked.
4 Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour.
5 All done and enjoy!
Thursday, June 21, 2012
Saturday, June 16, 2012
Smokey Grilled Shrimp
MMMM! I wanted a quick fix lunch today, since it was already after 1:30 when I thought about lunch! (Sidenote: It's nice that I actually "forgot" to eat till then - I've never been one to "forget" to eat!) This recipe was a very quick fix. About 10 minutes start to finish. I only had 1/2 lb of shrimp, but otherwise, all ingredients are exactly as Bree @ skinnymommy.com listed. Oh, and because I don't get the grill going for just one food, I made this on the stovetop.
I calculated that each of the 3 servings has 2 original Weight Watchers Points.
I give this one 5 stars!!
Smokey Grilled Shrimp
3/4lb jumbo shrimp
1/4 cup organic ketchup (I didn't have organic, so I used the regular stuff)
1 tsp smoked paprika
1 TBs worchestershire sauce
1 tsp apple cidar vinegar
1 TBS agave
Salt
Pepper
Peel and devein the shrimp and season with s+p. Heat a grill or grill pan sprayed with organic non-stick to medium-high. Stir together the remaining ingredients and then start to grill the shrimp “painting” on the sauce on both sides. Grill about five minutes total, turning once.
I calculated that each of the 3 servings has 2 original Weight Watchers Points.
I give this one 5 stars!!
Smokey Grilled Shrimp
3/4lb jumbo shrimp
1/4 cup organic ketchup (I didn't have organic, so I used the regular stuff)
1 tsp smoked paprika
1 TBs worchestershire sauce
1 tsp apple cidar vinegar
1 TBS agave
Salt
Pepper
Peel and devein the shrimp and season with s+p. Heat a grill or grill pan sprayed with organic non-stick to medium-high. Stir together the remaining ingredients and then start to grill the shrimp “painting” on the sauce on both sides. Grill about five minutes total, turning once.
Wednesday, June 6, 2012
Rosemary Honey Chicken with Cashews
Eleven weeks into my healthy lifestyle, and as of Monday, I'm down 15.8 lbs. Normally by this time I'm ready to give up, but my goal of 56.5 lbs. by my 50th birthday is exactly the motivation I need. I really want this to happen, and if I don't do it now, then it's not going to happen. And no one but me can make it happen. So, I've buckled down and I've been working hard at it. Most of the time!!! I occasionally "slip", but I don't focus on those times. I put the quotation marks on the word "slip", because I do allow myself a "cheat" every now and then. Last week was my daughter's birthday, and the grandkiddos and I made her a brownie pizza. And I had a piece and a half. And it was fantastic! But that was 6 days ago, and I've been on course since.
When I allow myself those "cheats", I really do treat myself. My mindset is that since those foods are treats, to be indulged in only every now and then, I'm going to make them the tastiest treats that I possibly can. I love ice cream, and I used to have it in my freezer all the time. I've had ice cream on two occasions since I began my journey back in March. I indulged both times. I got my absolute favorite flavor of my favorite brand. Haagen Dazs Dulce de Leche. MMMMM! And I savored each bite. And I ate two servings at each sitting (finished the container each time). But both times, it's satisfied my sweet tooth for weeks on end. So, I consider those indulgences an investment of sorts.
Okay, so on to what I've been cooking lately!!! This recipe is from www.skinnymommy.com, and it was very good. I think next time I won't use the flour, though, because I could taste it with almost every bite.
The entire recipe as I prepared it was 32 original Weight Watchers points, so each of the 4 servings was 8 points total.
Rosemary Honey Chicken with Cashews
adapted from www.skinnymommy.com
1 lb chicken breasst meat, cut into cubes
Flour
1/2 cup honey
1 1/2 T Balsamic vinegar
1/2 tsp minced garlic
Salt and pepper to taste
1/4 tsp Rosemary, diced (I used dried, about 1/4 t., crushing it between my fingers as I let it fall into the bowl)
1/2 cup of cashews (I measured 1/2 cup of the halved and whole ones, then chopped them)
Dash of cayenne
Preheat the oven to 400. Sprinkle flour onto a plate and dip the chicken into it, shaking off the excess and sprinkle with Salt and Pepper. Place the chicken in a baking dish, making sure it is spaced out. Bake for 15 minutes.
While the chicken is baking, mix together the garlic, balsamic, honey and rosemary. Remove the chicken from the baking dish, stirring it into the honey/vinegar mixture, stirring to coat each piece. Return the chicken to the baking dish, return it to the oven and bake for 5 minutes more, stirring a few times to be sure every piece is glazed evenly. Add in the cashews and tossing, and bake 5 minutes more. If you really like the flavor of rosemary add a few more fresh sprigs and serve.
When I allow myself those "cheats", I really do treat myself. My mindset is that since those foods are treats, to be indulged in only every now and then, I'm going to make them the tastiest treats that I possibly can. I love ice cream, and I used to have it in my freezer all the time. I've had ice cream on two occasions since I began my journey back in March. I indulged both times. I got my absolute favorite flavor of my favorite brand. Haagen Dazs Dulce de Leche. MMMMM! And I savored each bite. And I ate two servings at each sitting (finished the container each time). But both times, it's satisfied my sweet tooth for weeks on end. So, I consider those indulgences an investment of sorts.
Okay, so on to what I've been cooking lately!!! This recipe is from www.skinnymommy.com, and it was very good. I think next time I won't use the flour, though, because I could taste it with almost every bite.
The entire recipe as I prepared it was 32 original Weight Watchers points, so each of the 4 servings was 8 points total.
Rosemary Honey Chicken with Cashews
adapted from www.skinnymommy.com
1 lb chicken breasst meat, cut into cubes
Flour
1/2 cup honey
1 1/2 T Balsamic vinegar
1/2 tsp minced garlic
Salt and pepper to taste
1/4 tsp Rosemary, diced (I used dried, about 1/4 t., crushing it between my fingers as I let it fall into the bowl)
1/2 cup of cashews (I measured 1/2 cup of the halved and whole ones, then chopped them)
Dash of cayenne
Preheat the oven to 400. Sprinkle flour onto a plate and dip the chicken into it, shaking off the excess and sprinkle with Salt and Pepper. Place the chicken in a baking dish, making sure it is spaced out. Bake for 15 minutes.
While the chicken is baking, mix together the garlic, balsamic, honey and rosemary. Remove the chicken from the baking dish, stirring it into the honey/vinegar mixture, stirring to coat each piece. Return the chicken to the baking dish, return it to the oven and bake for 5 minutes more, stirring a few times to be sure every piece is glazed evenly. Add in the cashews and tossing, and bake 5 minutes more. If you really like the flavor of rosemary add a few more fresh sprigs and serve.
Sunday, June 3, 2012
Linguine with Shrimp Fra Diavolo
Here's another tasty recipe from skinnytaste.com. "Fra Diavolo" is Italian for "brother devil", so you can tell the red pepper adds a kick. But of course it can be toned down by either decreasing the red pepper or omitting it altogether. It's a very quick meal.
Linguini and Shrimp Fra Diavolo
Skinnytaste.com
Servings: 6 • Size: 2 oz pasta, 1/6th of shrimp/sauce • Old Points: 7 pts • Points+: 9 pts*
Calories: 376.2 • Fat: 4.8 g • Protein: 29.5 g • Carb: 54.5 g • Fiber: 5.5 g • Sugar: 6.6 g
Sodium: 569.3 mg (without added salt)
Ingredients:
3 tsp extra virgin olive oil
6-7 garlic cloves, peeled and smashed
2 lbs jumbo shrimp, peeled and deveined*
salt and fresh pepper to taste
1/4 cup celery
1/2 cup chopped onion
35 oz crushed tomatoes (I LOVE Tuttorosso)
1 1/2 tsp crushed red pepper (or to taste)
1 tbsp capers, drained
8 fresh basil leaves, rolled and sliced thin
12 oz whole wheat, high fiber or brown rice pasta
Directions:
Bring a large pot of salted water to a boil.
While the water is heating up, heat 2 teaspoons of the olive oil in a large heavy skillet over medium heat. Stir in the garlic and cook until golden, about one minute. Add the shrimp and cook 2-3 minutes to brown but not cook through; sprinkle with salt to taste.
Transfer the shrimp to a plate, leaving garlic in the pan.
Add pasta to water and cook according to package directions for al dente.
Pour the remaining teaspoon of olive oil and add the celery and onions; cook 2 minutes then add the crushed tomatoes, season with salt and crushed red pepper and bring to a simmer.
Lower the heat and let it simmer about 8-10 minutes. Add the shrimp and cook another minute or two; remove from heat. Add the capers and serve in a large bowl over pasta topped with fresh basil, fresh black pepper and parmesan cheese on the side.
Linguini and Shrimp Fra Diavolo
Skinnytaste.com
Servings: 6 • Size: 2 oz pasta, 1/6th of shrimp/sauce • Old Points: 7 pts • Points+: 9 pts*
Calories: 376.2 • Fat: 4.8 g • Protein: 29.5 g • Carb: 54.5 g • Fiber: 5.5 g • Sugar: 6.6 g
Sodium: 569.3 mg (without added salt)
Ingredients:
3 tsp extra virgin olive oil
6-7 garlic cloves, peeled and smashed
2 lbs jumbo shrimp, peeled and deveined*
salt and fresh pepper to taste
1/4 cup celery
1/2 cup chopped onion
35 oz crushed tomatoes (I LOVE Tuttorosso)
1 1/2 tsp crushed red pepper (or to taste)
1 tbsp capers, drained
8 fresh basil leaves, rolled and sliced thin
12 oz whole wheat, high fiber or brown rice pasta
Directions:
Bring a large pot of salted water to a boil.
While the water is heating up, heat 2 teaspoons of the olive oil in a large heavy skillet over medium heat. Stir in the garlic and cook until golden, about one minute. Add the shrimp and cook 2-3 minutes to brown but not cook through; sprinkle with salt to taste.
Transfer the shrimp to a plate, leaving garlic in the pan.
Add pasta to water and cook according to package directions for al dente.
Pour the remaining teaspoon of olive oil and add the celery and onions; cook 2 minutes then add the crushed tomatoes, season with salt and crushed red pepper and bring to a simmer.
Lower the heat and let it simmer about 8-10 minutes. Add the shrimp and cook another minute or two; remove from heat. Add the capers and serve in a large bowl over pasta topped with fresh basil, fresh black pepper and parmesan cheese on the side.
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