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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.
- 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
- Place all ingredients in the crock pot, and cook on high for 4-5 hrs, or low for 6-8 hrs.
- 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)
PER SERVING: 143 calories; 3g fat; 1.5g carbohydrates; 23g protein; 0g fiber
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Published October 07, 2012
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.
- 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
- To prepare sauce: Mix mayonnaise, yogurt, parsley, mustard and hot sauce in a small bowl. Cover and refrigerate.
- Preheat grill to high.
- 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.
- 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
- 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.
- 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.
- 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
Saucy Coconut Chicken Stir-Fry..Yeah, yeah, it’s breakfast time. Don’t bitch, just toss some eggs into the recipe. Jesus H!
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.
Yield: 4 servings, about 1 1/2 cups each
Total Time: 35
Prep Time: 35
- 4 teaspoons canola oil, divided
- 1 pound chicken tenders, cut into bite-size pieces
- 1 jalapeño pepper, minced (optional)
- 1 bunch scallions, sliced, whites and greens, separated
- 2 cups sliced shiitake mushroom caps
- 1 tablespoon minced fresh ginger
- 3/4 cup “lite” coconut milk
- 2 tablespoons fish sauce
- 4 teaspoons lime juice
- 1 tablespoon brown sugar
- 6 cups sliced napa cabbage
- 3/4 cup chopped fresh basil
- 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.
- 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.
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
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..
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.
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.
- 4 large eggs
- 4 large egg whites
- 1 cup nonfat milk
- 2 tablespoons Dijon mustard
- 1 teaspoon minced fresh rosemary
- 1/4 teaspoon freshly ground pepper
- 5 cups chopped spinach, wilted (see Tip)
- 4 cups whole-grain bread, crusts removed if desired, cut into 1-inch cubes (about 1/2 pound, 4-6 slices)
- 1 cup diced ham steak (5 ounces)
- 1/2 cup chopped jarred roasted red peppers
- 3/4 cup shredded Gruyère or Swiss cheese
- Preheat oven to 375°F. Coat a 7-by-11-inch glass baking dish or a 2-quart casserole with cooking spray.
- 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.
- 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:
- 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.
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