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Crock Pot Beer Chicken Recipe..

Crock Pot Beer Chicken

Got some beer still left over from the 4th of July? Well this Beer Crock Pot Chicken Recipe is the perfect way to use some of it up! Just a few ingredients, plus a bottle of your favorite beer tossed into a crock pot makes some of the most delicious chicken I’ve ever tasted. It’s so simple, yet the end result is delicious. I made my Beer Crock Pot Chicken with Guinness because that is my absolute favorite beer, but any kind will work. Though I made mine using just chicken, you can also add in some veggies if you’d like. And at just 3 Points + per serving, this Weight Watchers Crock Pot Chicken Recipe is an ideal main course. Pair it with your favorite sides (I served Bacon Mashed Potatoes and a Black Bean and Corn Salad). The chicken comes out moist, delicate, and perfectly delicious. This would make a great, easy Weight Watchers Fourth of July Recipe or Super Bowl Recipe too. Enjoy!

 

Crock Pot Beer Chicken

A wonderful and easy Chicken Crock Pot Recipe that tastes great and has just 3 Points +. This Slow Cooker Beer Chicken also makes a great Weight Watchers Super Bowl Recipe idea.

Ingredients

  • 2lbs skinless, boneless chicken breasts (I used 8 breasts, 4oz ea)
  • 1 bottle or can of your favorite beer (I used Guinness)
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tbsp dried oregano
  • 1/2 tsp black pepper

Instructions

  1. Place all ingredients in the crock pot, and cook on high for 4-5 hrs, or low for 6-8 hrs.
  2. Feel free to change out the spices and herbs and use whatever you’d like.

Preparation time: 5 minute(s)

Cooking time: 6 hour(s)

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate, High protein

Number of servings (yield): 8

Culinary tradition: USA (General)

Entire recipe makes 8 servings
Serving size is 1 chicken breast
Each serving = 3 Points +

PER SERVING: 143 calories; 3g fat; 1.5g carbohydrates; 23g protein; 0g fiber

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Read more: http://www.laaloosh.com/2012/07/09/crock-pot-beer-chicken-recipe/#ixzz28eABe3ja

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‘heh amigo, our pepers goin to go lik hotcake’. si, i tol juw..

 

7 surprising foods that fight fat

Published October 07, 2012

 

  • Chili Peppers and Jalapenos

Read more: http://www.foxnews.com/health/2012/10/07/7-surprising-foods-that-fight-fat/?intcmp=features#ixzz28cbkLU4h

 

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Grilled Shrimp Remoulade..

Grilled Shrimp Remoulade

 This Recipe Is:

  

WebMD Recipe fromEatingWell.com

An updated and untraditional rémoulade makes a tangy sauce for these spice-rubbed shrimp. While this is a warm-weather favorite on the grill, you can also cook the shrimp under a preheated broiler. Cook shrimp on a lightly sprayed broiler rack, about 4 inches from the heat, for a winter warmer any night of the week.

 Ingredients

Prep: 25 minutes | Total Time: 25 minutes
  • 1/4  cup mayonnaise, reduced-fat
  • 1/4 cupyogurt, low-fat plain
  • 1 tablespoonflat-leaf parsley, chopped
  • 1 teaspoonDijon mustard
  • 1/4 teaspoonhot sauce
  • 2 teaspoonground cumin
  • 2 teaspoonpaprika
  • 1 teaspoonground coriander
  • 1/2 teaspoongarlic powder
  • 1/4 teaspoonsalt
  • 1/8 teaspoonground pepper, fresh
  • 36 raw shrimp, peeled and deveined, about 1 pound
 Instructions
  1. To prepare sauce: Mix mayonnaise, yogurt, parsley, mustard and hot sauce in a small bowl. Cover and refrigerate.
  2. Preheat grill to high.
  3. To prepare shrimp: Combine cumin, paprika, coriander, garlic powder, salt and pepper in a large bowl. Add shrimp and toss to coat with spices. Thread the shrimp onto four 12-inch skewers. Oil the grill rack. Grill the shrimp until just cooked through, about 3 minutes per side. Carefully remove the shrimp from the skewers. Serve immediately, with the sauce.

From http://www.eatingwell.com with permission. © 2011-2012 Eating Well Inc.
For more recipes go to EatingWell.com

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Beef & Potato Salad With Smoky Chipotle..

Beef & Potato Salad With Smoky Chipotle

 This Recipe Is:

   

 WebMD Recipe from EatingWell.com

In central Mexico, this salad is a standard—served as an appetizer, main dish or taco filling. Serve it with lime wedges, warm tortillas or tortilla chips. (Recipe from Fiesta at Rick’s by Rick Bayless; W.W. Norton and Company, July 2010.)

 Ingredients

Prep: 25 | Total Time: 85
  • 12 ounces stew beef, preferably from the chuck; cut into 1-inch cubes
  • 2  cloves garlic, chopped
  • 3 medium boiling potatoes, peeled and cut into roughly 1/2-inch pieces
  • 3 tablespoons cider vinegar
  • 1 small red onion, cut into 1/4-inch pieces
  • 3 tablespoons extra-virgin olive oil
  • 2-3 tablespoons chipotle chile in adobo sauce, finely chopped canned
  • 1 teaspoonsalt
  • 1 medium avocado, ripe, cut into 1/4-inch pieces
 Instructions
  1. Bring 1 quart water to a boil in a medium saucepan. Add beef, garlic and salt. When the water returns to a boil, reduce the heat to medium-low. Skim off the foam that rises during the first few minutes of simmering. Partially cover and simmer until the meat is fall-apart tender, about 1 hour. Remove the meat to a plate with a slotted spoon; let cool.
  2. Add potatoes to the meat broth (if there isn’t enough to cover them, add water) and simmer over medium heat until tender, 13 to 15 minutes. Scoop the potatoes into a medium bowl with a slotted spoon. Sprinkle with vinegar.
  3. Coarsely shred the beef and stir it into the potatoes, along with onion, oil and chipotle to taste. Let cool to room temperature. Stir in avocado just before serving.

Reviewed July 16, 2012

From http://www.eatingwell.com with permission. © 2011-2012 Eating Well Inc.
For more recipes go to EatingWell.com

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Saucy Coconut Chicken Stir-Fry..Yeah, yeah, it’s breakfast time. Don’t bitch, just toss some eggs into the recipe. Jesus H!

WebMD Recipe from EatingWell.com

Thai flavors of coconut and basil come together in this fresh and spicy chicken and cabbage stir-fry. If your family prefers a milder meal, forgo the jalapeño. Serve with: Rice noodles and mango slices.

saucy coconut chicken stir fry

Servings4

Yield: 4 servings, about 1 1/2 cups each

Total Time: 35

Prep Time: 35

Recipe Ingredients:

  1. 4 teaspoons canola oil, divided
  2. 1 pound chicken tenders, cut into bite-size pieces
  3. 1 jalapeño pepper, minced (optional)
  4. 1 bunch scallions, sliced, whites and greens, separated
  5. 2 cups sliced shiitake mushroom caps
  6. 1 tablespoon minced fresh ginger
  7. 3/4 cup “lite” coconut milk
  8. 2 tablespoons fish sauce
  9. 4 teaspoons lime juice
  10. 1 tablespoon brown sugar
  11. 6 cups sliced napa cabbage
  12. 3/4 cup chopped fresh basil

Recipe Steps:

  1. Heat 2 teaspoons oil in a wok or Dutch oven over medium-high heat. Add chicken and cook, stirring often, until cooked through and lightly browned, about 5 minutes. Transfer the chicken to a plate.
  2. Heat the remaining 2 teaspoons oil in the wok or pot. Add jalapeño (if using), scallion whites, mushrooms and ginger and cook, stirring, until fragrant and the mushrooms start to soften, 30 seconds to 1 minute. Stir in coconut milk, fish sauce, lime juice and brown sugar; bring to a simmer. Cook, stirring occasionally, until the mushrooms are tender, 2 to 3 minutes. Stir in cabbage, the chicken and scallion greens; cook, stirring constantly, until the cabbage is slightly wilted, 2 to 3 minutes. Stir in basil just before serving.

Recipe Nutrition:

Per serving: 254 calories; 11 g fat (3 g sat, 4 g mono ); 63 mg cholesterol; 12 gcarbohydrates; 2 g added sugars; 28 g protein; 3 g fiber; 678 mg sodium; 627 mgpotassium.

Nutrition Bonus: Vitamin C (42% daily value), Vitamin A (35% dv), Folate (21% dv), Potassium (18% dv).

Carbohydrate Servings: 1

Exchanges:1/2 vegetable, 3 lean meat, 1 fat

Special Health Considerations:

Diabetes Appropriate – Low Calorie – Low Carb – Low Sat Fat – Low Cholesterol – High Potassium – Heart Healthy – Healthy Weight – Gluten Free Diet

See More Nutrition Guidelines

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Reverend Al The Kiddies Pal.

Breitbart : SLUT-GATE HYPOCRISY: EXPLOSIVE AUDIO OF NBC’S AL SHARPTON TRASHING ‘HOMOS,’ ‘CHINAMEN,’ AND ‘CRACKERS’

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Quite sure this is a tasty treat, but ummm, you would have to blindfold me if I were to eat it. Just doesn’t present well, if you know what I mean..

The WebMD Daily Bite
Hot Fudge Pudding Cake
Hot Fudge Pudding Cake
For a special treat, serve this dense, fudgy pudding cake with vanilla frozen yogurt.

Total Servings: 12

Nutrional Information Per Serving:
Calories: 143
Carbohydrates: 24 g
Cholesterol: 18 mg
Fat: 5 g
Saturated Fat: 1 g
Fiber: 1 g
Sodium: 203 mg
Protein: 2 g

Recipe From Eating Well

View the Full Recipe

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Ham & Cheese Breakfast Casserole..Holy Geez! Mustard is a condiment? How does one put them on?

WebMD Recipe from EatingWell.com

Picture of Ham & Cheese Breakfast Casserole
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This healthy update of a traditionally rich ham-and-cheese breakfast strata is made lighter primarily by losing a few egg yolks and using nonfat milk. Gruyère cheese has a delicious, nutty aroma and flavor, which means that with the relatively small amount in this recipe you still get a big impact. To finish the makeover use nutritious, fiber-rich, whole-grain bread instead of white. The results: plenty of flavor, half the calories and one-third the fat of the original.

Servings: 6

Yield: 6 servings

Total Time: 1 3/4 hours

Prep Time: 30 minutes

To Make Ahead: Prepare casserole through Step 2; refrigerate overnight. Let stand at room temperature while the oven preheats. Bake as directed in Step 3.

Recipe Ingredients:

  1. 4 large eggs
  2. 4 large egg whites
  3. 1 cup nonfat milk
  4. 2 tablespoons Dijon mustard
  5. 1 teaspoon minced fresh rosemary
  6. 1/4 teaspoon freshly ground pepper
  7. 5 cups chopped spinach, wilted (see Tip)
  8. 4 cups whole-grain bread, crusts removed if desired, cut into 1-inch cubes (about 1/2 pound, 4-6 slices)
  9. 1 cup diced ham steak (5 ounces)
  10. 1/2 cup chopped jarred roasted red peppers
  11. 3/4 cup shredded Gruyère or Swiss cheese

Recipe Steps:

  1. Preheat oven to 375°F. Coat a 7-by-11-inch glass baking dish or a 2-quart casserole with cooking spray.
  2. Whisk eggs, egg whites and milk in a medium bowl. Add mustard, rosemary and pepper; whisk to combine. Toss spinach, bread, ham and roasted red peppers in a large bowl. Add the egg mixture and toss well to coat. Transfer to the prepared baking dish and push down to compact. Cover with foil.
  3. Bake until the custard has set, 40 to 45 minutes. Uncover, sprinkle with cheese and continue baking until the pudding is puffed and golden on top, 15 to 20 minutes more. Transfer to a wire rack and cool for 15 to 20 minutes before serving.

Recipe Tips & Notes:

  1. Tip: To wilt spinach, rinse thoroughly with cool water. Transfer to a large microwave-safe bowl. Cover with plastic wrap and punch several holes in it. Microwave on High until wilted, 2 to 3 minutes. Squeeze out excess moisture before adding the spinach to the recipe.

 

Recipe Nutrition:

Per serving: 286 calories; 10 g fat (4 g saturated fat, 3 g mono unsaturated fat); 167 mg cholesterol; 23 g carbohydrates; 23 g protein; 4 g fiber; 813 mg sodium; 509 mg potassium

Nutrtion Bonus: Vitamin A (70% daily value), Folate (37% dv), Calcium (30% dv), Vitamin C (20% dv).

1 1/2 Carbohydrate Servings

Exchanges: 1 starch, 1 vegetable, 2 medium-fat meat

Special Health Consideration(s) :

High Calcium − Healthy Weight − Diabetes Appropriate − Low Calorie
See More Nutrition Guidelines

Recipe Categories:

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