Supper Tonight!

Crockpot Pineapple Chicken

I just wanted to share with y'all a recipe I am doing tonight for supper.  I can tell you it smells super yummy!!! I can't wait to get into it.  The points plus value for this is 5 PP.  If this tastes as good as it smells it will be worth it all.  (steps out to get the rice going)

Here is the recipe for those of you who would like to try it.

crockpot pineapple chicken

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 3 to 9 hours (in the crockpot)

This simplistic recipe for crockpot pineapple chicken is perfect for a busy weeknight where you're running the kids around to sport's practices and games. Come home to dinner cooked and ready to eat.

Ingredients:

6 whole chicken breast halves, without skin
1 dash pepper
paprika to taste
1 (20-ounce) can pineapple tidbits in juice
2 Tablespoons Dijon mustard
2 Tablespoons soy sauce
1 large clove garlic, minced

Directions:

1. Arrange chicken in bottom of crockpot. Sprinkle with pepper and paprika. In a small bowl, combine drained pineapple tidbits, mustard, soy sauce and garlic. Pour over chicken. Cover and cook on LOW 7-9 hours or HIGH 3-4 hours.

2. Remove chicken from crockpot and serve immediately. For serving: serve alongside potatoes, or shred the chicken and serve it over rice. Drizzle juices over.

Tips:

*I prefer to use chicken thighs for this dish- 8 bone-in chicken thighs- pull off the skin before placing in the crockpot.
*If preparing this recipe as GLUTEN FREE, be sure to use GF soy sauce.

Nutrition Facts-Amount Per Serving
Calories 195, Calories From Fat (8%) 16.5, Total Fat 1.77g, Sat Fat 0.41g, Cholesterol 68.44mg, Sodium 340.32mg, Potassium 435.70mg, Carbohydrates 16g, Dietary Fiber 1g, Sugar 13.76g, Net Carbs 15g, Protein 28.22g

WW POINTS per serving (chicken divided into 4 servings):
Points Plus Program: 5 Old Points Program: 4

Breakfast Enchilada

Weight Watchers Recipe

Ratings (27)

6PointsPlusValue

Prep time:  20 min

Cook time:  18 min

Serves: 4

This Mexican spin on a Western omelet is brimming with fillings: egg, pepper, tomato, garlic, cheese and cilantro. It's then topped with sour cream and spicy salsa.

Ingredients 2 spray(s) cooking spray    2 tsp olive oil      2 medium uncooked scallion(s), chopped      1 small green pepper(s), seeded and chopped      1 medium fresh tomato(es), chopped    2 clove(s) (medium) garlic clove(s), minced      4 large egg white(s)      2 large egg(s)    1/2 cup(s) low-fat shredded Cheddar cheese    2 Tbsp cilantro, fresh, chopped    1/4 tsp table salt    1/4 tsp black pepper, freshly ground    4 medium whole wheat tortilla(s)      1/2 cup(s) fat-free sour cream      1/2 cup(s) fat free salsa, medium or hot variety    Instructions Preheat oven to 400ºF. Coat a shallow baking dish with cooking spray. Heat oil in a large skillet over medium heat. Add scallions, green pepper, tomato and garlic; sauté 5 minutes. Add egg whites and whole eggs; cook until eggs are scrambled, about 3 minutes. Remove skillet from heat and stir in cheese, cilantro, salt and black pepper. Place a tortilla on a flat surface; spoon 1/4 of egg mixture onto center of tortilla and roll up tortilla. Fill remaining tortillas with remaining egg mixture, then place tortillas side-by-side in prepared baking dish; lightly coat with cooking spray. Bake until golden brown and tortilla ends are slightly crisp, about 10 minutes. Serve with sour cream and salsa spooned over top. Yields 1 enchilada, 2 tablespoons of sour cream and 2 tablespoons of salsa per serving.

Thought I'd share with you this recipe.  I have tried it and was very yummy.  I had to change out the salsa though as there are onions and my being allergic made substitution. I also eliminated the scallions as well.  I have more things coming so be on the lookout.