We're back this week with all-new recipes and a guest in the kitchen! Crystal has joined us this evening and we are thrilled to have another victim opinion for our recipes! :) If you're interested in joining us for dinner, let us know and we'll schedule you for a Monday night! Also, we're planning a holiday get-together to share some of our favorites (and try out some more new ideas) so keep checking back for a date and time.
Slow cooker season has begun, and we are ready to jump in! It's so nice to throw some ingredients into the crock pot, head out to work, and come home to an almost completely finished meal (and yummy smelling house).
Slow Cooker Barbecue Pulled Chicken
from EatingWell.com
1 4-ounce can chopped green chiles, drained
3 tablespoons cider vinegar
2 tablespoons honey
1 tablespoon sweet or smoked paprika
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
2 teaspoons dry mustard
1 teaspoon ground chipotle chile
1/2 teaspoon salt
2 1/2 pounds boneless, skinless chicken thighs, trimmed of fat
1 small onion, finely chopped
1 clove garlic, minced
1.Stir tomato sauce, chiles, vinegar, honey, paprika, tomato paste, Worcestershire sauce, mustard, ground chipotle and salt in a 6-quart slow cooker until smooth. Add chicken, onion and garlic; stir to combine.
2.Put the lid on and cook on low until the chicken can be pulled apart, about 5 hours.
3.Transfer the chicken to a cutting board and shred with a fork. Return the chicken to the sauce, stir well and serve.
Serves 8, with a Points value of 4 each.
Suzanne: I don't like dark meat so I substituted boneless, skinless chicken breasts. We served them sandwich style on WhiteWheat buns, which are 1 Point each. Delicious, and after a total of 5 1/2 sandwiches made and eaten, there is enough leftover for at least another 4 good-sized sandwiches!
April: I really enjoyed this dish. The texture was great and the seasoning just right. It had a great kick to it without being overpowering.
Crystal: Very yummy! Reminds me of good down home Carolina BBQ!
Alden: This is GREAT!
Roasted Asparagus with Red Peppers and Lemon
from Weight Watchers TurnAround
1 large red bell pepper seeded and cut into 1/2 inch strips
1 tablespoon of fresh lemon juice
1 teaspoon olive oil
1/2 teaspoon salt
1/4 teaspoon of crushed red pepper
1 teaspoon grated lemon zest
1. Preheat the oven to 400F Spray a nonstick baking sheet iwth olice oil nonstick spray.
2. Combine the asparagus and strips of bell pepper in a large bowl; spray with the nonstick spray. Add the lemon juice, oil, salt and crushed red pepper; toss well to coat.
3. Arrange the vegetables ont he baking sheet in a single layer. Bake until tender, shaking the pan occasionally, 15-18 minutes. Transfer the vegetables to a bowl and toss with the lemon zest.
Serves 4 at 3 spears and 1/4 cup of strips of bell pepper; 1 point per serving
Suzanne: I love asparagus and I love red peppers. Sooo good, even when I got a big bite of lemon!
April: From someone who does not like asparagus... this made me like it much more!!!
Crystal: love fresh veggies with dinner! and seemed very easy for April with 5 kids in the house!
Alden: Well it looks yucky so I didn't try it, but just fyi if you shove your thumb through the center of a spear you can split it all the way down the middle easily.
Cole Slaw
from Crystal's Granny
1 head chopped cabbage (can also use a food processor or shredder)
1 tablespoon apple cider vinegar
1 teaspoon salt
1 tablespoon sugar
1/4 cup mayonnaise
Mix chopped cabbage, vinegar, salt, and sugar until combined. Add mayonnaise and mix well. Warning: measurements are approximate. Taste and add salt and sugar to tast and mayonnaise to desired moisture.
Suzanne: It was perfect slaw to have with BBQ!!!
April: Suzanne asked me if I would try a cole slaw recipe for tonight.. I told her no because there is nothing I could make that would top Crystal's recipe!!!
Alden: It was yucky... (side note he ate it on his bbq and ate it all gone)
Zucchini-Tomato Saute from Weight Watchers TurnAround
1 garlic clove, minced
18 cherry tomatoes halved
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
2 tablespoons chopped fresh mint
Spray large nonstick skillet with olive oil nonstick spray and set over medium- high heat. Add the zucchini and garlic; cook stirring frequently, until the zucchini is crisp-tender, 1-2 minutes. Stir in the tomatoes, salt, and pepper; cook, stirring frequently, until the tomatoes are heated through, about 1 minute.Remove from heat and add mint.
Serves 4 wtih 3/4 cup; 0 points
Suzanne: Very good, even the mint, which I was not too sure about!
April: I really liked it. The mint is good and makes the recipe so different from other sautes that we have tried.
Crystal: I love the mint!! I have never thought of adding mint to veggies but added depth and a whole new flavor to zucchini and tomatoes. I think the leftovers would be good added to pasta for a quick lunch.
Chocolate Toffee Puffs
recipe courtesy of Melissa Bowdish
1/3 cup granulated sugar
1 cup sifted powdered sugar
1/2 cup unsweetened cocoa
2 (1.4 oz) choc covered toffe bars (Heath), crushed
cooking spray
1. preheat oven to 350
2. beat egg whites in a large bowl with a mixer on high speed until soft peaks form. Gradually add granualted sugar, beating until stiff peaks form.
3. Combine powdered sugar, cocoa, and candy pieces in a small bowl and mix well. Fold half of cocoa mixture into egg whites (egg whites will deflate). Fold in the other half until smooth. Drop mixture bu rounded tablespoonfuls onto baking sheet coated with cooking spray. Bake at 350 for 15 min (soft in the center).
Yield: 2 doz cookies
Serving size: 1 cookie, 1 Point each.
Suzanne: Amazingly chocolatey with an interesting, macaroon-like consistancy. I like 'em so much, I had two!
April: I felt like these were thick with cocoa... in a powdery pasty kind of way... Then I had another and changed my mind.
Crystal: Agree with Suzane. Fudgy goodness!
Alden and Maggie: hmmmmmm!
OMG-- you ladies came back with a BANG! It all sounds and more importantly LOOKS delish!!! Thanks for sharing as always!! I got my slow cooker going as I type -- Chicken Caccitore!
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