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[cybergranny 0]

So, it is winter and here are some really good recipes that are quick and easy and well worth whatever the points are. Personally, I don't think the points are high on any of them considering how full you are when you eat them!

 

* Exported from MasterCook *

Chunky Chicken Chili

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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1 tsp. cooking oil

1 lb. chicken breast, no skin, no bone, R-T-C -- cut into 1-inch cubes

1 cup chopped onion

1 Tbsp. bottled minced garlic

2 tsp. chili powder

1/2 tsp. ground cumin

1/8 tsp. ground cinnamon

1 can diced tomatoes -- (14 1/2 oz.) undrained

1 can pinto beans -- (15 oz.) rinsed and drained

1 can red kidney beans -- (15 oz.) rinsed and drained

1 can chicken broth -- (14 oz.)

1 pkg. frozen succotash -- (10 oz.)

In a large saucepan cook chicken, half at a time, in hot oil over medium-high heat until brown. Remove chicken.

2. Add onion to saucepan; cover and cook over medium heat about 5 minutes or until tender. Stir in garlic, chili powder, cumin, and cinnamon; cook and stir for 30 seconds.

3. Stir in beans, tomatoes, broth, and succotash. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Stir in chicken; heat through

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Per Serving (excluding unknown items): 363 Calories; 4g Fat (10.2% calories from fat); 33g Protein; 50g Carbohydrate; 15g Dietary Fiber; 46mg Cholesterol; 199mg Sodium. Exchanges: 3 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fat.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

 

This yummy, comforting chili is 7 points for a large serving!

 

* Exported from MasterCook *

Lebanese Chicken

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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1 pound chicken thigh, no skin, R-T-C (I use boneless and skinless chicken thighs but you can use the breast if you prefer)

1/3 cup chopped onion

1 clove garlic -- minced

1 tablespoon margarine or butter

2 teaspoons orange peel -- finely shredded

1/2 cup orange juice

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

1/8 teaspoon ground allspice

2 tablespoons honey

Orange wedges (optional)

Mint leaves (optional)

In a large skillet cook chicken, onion, and garlic in hot margarine or butter over medium heat about 6 minutes or until chicken is brown, turning once. Add orange peel, orange juice, and salt to skillet. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Sprinkle cinnamon and allspice onto chicken; drizzle with honey. Simmer, uncovered, for 5 to 7 minutes more or until chicken is tender and no longer pink.

 

Per Serving (excluding unknown items): 138 Calories; 6g Fat (38.6% calories from fat); 8g Protein; 14g Carbohydrate; trace Dietary Fiber; 34mg Cholesterol; 188mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.

 

NOTES : This recipe is so good served with couscous or quinoa. Of course you can use rice or noodles. Just remember to add the points for whatever you use. The chicken itself is only 3 points per serving.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

 

 

 

* Exported from MasterCook *

New Potato Simmer

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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1 1/2 pounds new potatoes -- tiny ones

1 pound smoked turkey breast -- shredded

2 cans chicken broth -- (14 ounce each)

1/3 cup leek -- sliced

1/3 cup half-and-half, fat free

3 tablespoons Dijon-style mustard

1 tablespoon snipped fresh lemon thyme or regular fresh thyme

1 1/2 cups Napa cabbage -- shredded

Cut any large potatoes in half. In a 4-quart Dutch oven combine potatoes, turkey, broth, and leek. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes.

2. In a small bowl stir together cream and mustard; add to Dutch oven along with lemon thyme. Simmer, uncovered, about 5 minutes more or until potatoes are tender, stirring occasionally. Top each serving with 1/4 cup cabbage.

3. Makes 6 servings (8 1/2 cups)

 

Per Serving (excluding unknown items): 255 Calories; 6g Fat (21.9% calories from fat); 25g Protein; 24g Carbohydrate; 2g Dietary Fiber; 52mg Cholesterol; 413mg Sodium. Exchanges: 1 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0

 

This lovely, filling recipe is only 5 points per serving.