Cajun-Spiced Chicken Fettuccine

So, D made this last night. (Actually he made it in the morning and we heated it up when we got home from work). He has made it many times. It is a good comfort food. And it makes a lot. We had it with a Caesar Salad.

Cajun-Spiced Chicken Fettuccine

Photo by ALB

Ingredients
2 pounds skinless, boneless chicken breasts
1 teaspoon Cajun seasoning (D useds Hotter than Hell Seasoning or something like that)
Cooking spray
2 tablespoons butter
1 cup chopped green bell pepper
1 cup chopped onion
1/2 teaspoon salt
1 (8-ounce) package presliced cremini mushrooms (you can use regular too)
1 garlic clove, minced
2 tablespoons all-purpose flour
1 tablespoon Worcestershire sauce
1 tablespoon Creole mustard
3 cups 2% low-fat milk
1 cup thinly sliced green onions, divided
1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
1/4 cup coarsely chopped fresh parsley, divided
8 cups hot cooked fettuccine (about 1 pound uncooked pasta)Preparation
Preheat oven to 350°.
Heat a large nonstick skillet over medium-high heat. Sprinkle chicken with Cajun seasoning. Coat pan with cooking spray. Add chicken to pan, and cook 7 minutes on each side or until done. Cut chicken into 1/4-inch-thick slices; set aside.
Melt butter in a large Dutch oven over medium-high heat. Add bell pepper and next 4 ingredients (bell pepper through garlic); sauté 7 minutes or until tender. Sprinkle with flour, and cook 1 minute, stirring constantly. Stir in the Worcestershire and mustard; gradually add milk, stirring with a whisk. Bring to a boil; reduce heat, and simmer 3 minutes or until slightly thick. Remove from heat; stir in 3/4 cup green onions, 6 tablespoons cheese, and 3 tablespoons parsley. Add chicken and pasta to sauce mixture; toss well to combine.
Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup green onions, 2 tablespoons cheese, and 1 tablespoon parsley. Cover and bake at 350° for 20 minutes; uncover and bake an additional 5 minutes.


Yield: 8 servings (serving size: 1 1/2 cups)

CALORIES 469 (17% from fat); FAT 8.8g (sat 4.7g,mono 2.2g,poly 0.6g); PROTEIN 41.6g; CHOLESTEROL 85mg; CALCIUM 233mg; SODIUM 632mg; FIBER 4g; IRON 3.5mg; CARBOHYDRATE 54.2g

Cooking Light, JUNE 2004

Green Beans with Bacon

We had these for Christmas. It was adapted from a Cooking Light Recipe except I added more bacon. It was very tasty but as expected the bacon went to the bottom. Also next time I will add 2-3 cloves of garlic.

Green Beans with Bacon

It is 0 Points even with adaptations.

1 1/4 pounds green beans, trimmed
4 bacon slices
1/4 cup chopped shallots
1/4 teaspoon freshly squeezed lemon juice
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper

Cook green beans in boiling water for 5 minutes or until crisp-tender. Drain and plunge beans into ice water; drain.

Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan; crumble. Add shallots to drippings in pan; sauté 4 minutes or until tender. Add beans, juice, salt, and pepper to pan; toss to combine. Cook 5 minutes or until thoroughly heated, stirring often. Remove from heat. Sprinkle bacon over bean mixture; toss.

Yield: 6 servings (serving size: about 2/3 cup)


Adapted from Cooking Light, NOVEMBER 2007

Pappardelle with Wild Mushrooms

We had this for Christmas dinner. It was very good, but the milk mixture wouldn't get thick. Next time we will add cornstarch.

Pappardelle with Wild Mushrooms

2 teaspoons olive oil
1/2 cup finely chopped onion
1/2 cup diced shallots (about 2) (we used 3)
2 garlic cloves, minced (we used 6)
1 (4-ounce) package presliced exotic mushroom blend (such as shiitake, cremini, and oyster)
1 (8-ounce) package cremini mushrooms, sliced
1/2 cup dry white wine
1 teaspoon chopped fresh oregano (we used 1/2 tsp dried)
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups 1% low-fat milk
1/2 cup fat-free, less-sodium chicken broth
1 1/2 cups (6 ounces) shredded fontina cheese
12 ounces uncooked pappardelle (wide ribbon pasta) (we used rotini)
Chopped fresh parsley (optional)

Heat oil in a large nonstick skillet over medium-high heat. Add onion, shallots, and garlic to pan; sauté 3 minutes or until tender. Add mushrooms; sauté 5 minutes or until mushrooms are tender. Add wine, oregano, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 2 minutes or until liquid evaporates. Set aside.

Melt butter in a large saucepan over medium-high heat. Add flour to pan; cook 2 minutes, stirring constantly. Add milk and broth, stirring with a whisk until smooth; bring to a boil. Cook 2 minutes or until thick, stirring constantly with a whisk. Remove from heat. Add cheese, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; stir until smooth. Stir in mushroom mixture. Keep warm.

Cook pasta according to package directions, omitting salt and fat. Place 3/4 cup pasta in each of 8 shallow bowls. Top each serving with 1/2 cup mushroom mixture. Garnish with parsley, if desired. Serve immediately.

Yield: 8 servings

CALORIES 336 (31% from fat); FAT 11.5g (sat 6.3g,mono 3.5g,poly 0.6g); PROTEIN 15.3g; CHOLESTEROL 33mg; CALCIUM 189mg; SODIUM 383mg; FIBER 2g; IRON 2.2mg; CARBOHYDRATE 44.1g

Cooking Light, NOVEMBER 2007

Tandoori-Style Chicken

So I prepped this dish and D made it. I thought tandoori was red, but this was green. We really liked it. We had it with couscous.

Tandoori-Style Chicken from the American Cancer Society

2 garlic cloves (I used 5)
1/4C Fresh Cilantro
1 jalepeno, stemmed and seeded (I sorta seeded it)
1-inch piece fresh ginger, peeled
1/2 onion, quartered
1C nonfat plain yogurt (I used 6 oz)
2 tsp ground cumin
2 tsp ground coriander
1 tsp salt
1/2 tsp ground turmeric
1/4 tsp cayenne pepper
1 chicken, cut into 8 pieces (I used boneless skinless thighs)
1 tsp canola oil

In a food processor with the motor running, add garlic. Add cilantro, jalepeno, ginger and onion and pulse until coarsely chopped. Add yogurt, cumin, coriander, salt, turmeric and cayenne pepper and pulse to combine, scraping down sides to blend. Transfer to a bowl or zip-top bag.

With a sharp knife, slash chicken diagonally along the grain about 1/2-inch dee[ and 1 inch apart (I didn't do this). Add chicken to marinade and turn pieces to coa. Refrigerate 4 to 24 hours.

When ready to cook, preheat the oven to 450 degress. Remove chicken pieces form marinade and place in roasting pan. Drizzle with oil.
Bake for 30-40 minutes or until cooked through.

(D cooked everything in a grill pan including the marinade, which I guess can be dangerous but neither of us got sick, so all is well.)

Vietnamese-Spiced Pork Chops

D made these the other night. Very good. The only thing is they tended to burn in the pan, so they came out rare and we had to microwave them to finish them off. However, they were still good. A sweet and hot mix... D used fresh ginger.

We had with Basmati Rice and Broccoli.


Vietnamese-Spiced Pork Chops

4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
2 tablespoons brown sugar
2 teaspoons paprika
2 teaspoons ground coriander
3/4 teaspoon salt
1/2 teaspoon crushed red pepper
1 tablespoon bottled minced ginger
2 teaspoons bottled minced garlic
Cooking spray
Sliced green onions (optional)

Lightly score a diamond pattern on both sides of pork. Combine sugar and next 6 ingredients (sugar through garlic); rub evenly over pork.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add pork; cook 4 minutes on each side or until done. Garnish with sliced green onions, if desired.

Yield: 4 servings (serving size: 1 pork chop)

CALORIES 199 (29% from fat); FAT 6.4g (sat 2.1g,mono 2.7g,poly 1g); PROTEIN 25.3g; CHOLESTEROL 62mg; CALCIUM 42mg; SODIUM 491mg; FIBER 1.1g; IRON 1.4mg; CARBOHYDRATE 9.2g

Cooking Light, OCTOBER 2003

Rudolph's Chocolate Truffle Cake

When Bro and I were little, my parents used to have a Christmas Party every year and get a Midnight Layer Cake from Bun Penny. I have not thought about that cake in many years until I made this. A picture will be coming...

It is a bit expensive as it required 6 bars of Ghiardelli Semi-sweet chocolate squares...but well worth it.


Rudolph's Chocolate Truffle Cake

8 (1-ounce) semisweet chocolate squares
2 1/2 cups milk
1 cup butter, softened
3 large eggs
2 teaspoons vanilla extract
2 2/3 cups all-purpose flour
2 cups sugar
1 1/4 teaspoons baking soda
1/2 teaspoon salt
Chocolate Truffle Filling, divided
10 (1-ounce) semisweet chocolate squares, coarsely chopped
1/2 cup plus 2 tablespoons whipping cream
1 to 2 (1-ounce) semisweet chocolate squares, finely grated

Stir together first 3 ingredients in a large heavy saucepan over low heat, and cook, stirring constantly, 8 to 10 minutes or until chocolate melts and mixture is smooth. Remove from heat, and let mixture cool slightly (about 10 minutes).

Whisk together eggs and vanilla in a large bowl. Gradually whisk in melted chocolate mixture until blended and smooth.

Combine flour and next 3 ingredients; whisk into chocolate mixture until blended and smooth.

Pour batter into 3 greased and floured 9-inch round cakepans.

Bake at 325° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool cake layers in pans on wire racks 10 minutes. Remove from pans, and let cool completely on wire racks.

Spread 1/2 cup plus 2 tablespoons Chocolate Truffle Filling evenly on top of 1 cake layer. Top with 1 cake layer; spread 1/2 cup plus 2 tablespoons Chocolate Truffle Filling evenly on top, reserving remaining 1/2 cup Chocolate Truffle Filling. Top with remaining cake layer.

Microwave coarsely chopped semisweet chocolate squares and cream in a 2-quart microwave-safe bowl at HIGH 1 1/2 to 2 minutes, stirring after 1 minute and then every 30 seconds until chocolate melts and mixture is smooth and slightly thickened. Let cool slightly (about 15 minutes).

Spread warm semisweet chocolate mixture over top and sides of cake. Chill cake 30 minutes or until chocolate glaze is firm. Pipe border using a rosette tip around bottom of cake with remaining 1/2 cup Chocolate Truffle Filling. Sprinkle finely grated semisweet chocolate evenly over top of cake.

Yield: Makes 12 servings (more like 20 servings)
12 servings = 22 points each
20 servings = 13 points each

Chocolate Truffle Filling

4 (1-ounce) semisweet chocolate squares
6 tablespoons butter
1/4 to 1/2 cup whipping cream, divided
2 1/2 cups powdered sugar, sifted

Microwave semisweet chocolate squares and 6 tablespoons butter in a large microwave-safe bowl at HIGH 1 1/2 to 2 minutes or until melted and smooth, stirring every 30 seconds. Stir in 1/4 cup whipping cream. Stir in 2 1/2 cups powdered sugar, adding remaining 1/4 cup whipping cream, 1 tablespoon at a time, if necessary, until mixture is smooth and creamy. Let mixture cool completely.

Note: I didn't use the microwave...just a sauce pan.

Yield: Makes 1 3/4 cups

Baked French Toast Casserole with Maple Syrup

My friend Robin raved about this recipe and gave it to me. I made it...very easy. Robin had adapted it from Paula Deen but didn't use the 1800 sticks of butter that a Paula Deen recipe usually entails. Below is the adapted recipe...If you want the original go to Food Network.
Neither D nor I felt Syrup was necessary.

Baked French Toast Casserole with Maple Syrup
Makes 8 servings (big)

1 loaf French bread (13 to 16 ounces) (Kroger sells it pre-sliced in 1/2-inch slices)
5 large eggs
1 1/2 cups half-and-half
3/4 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows
Maple syrup (didn't use)

Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. (I had 3 layers).

In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline Topping:
1/4 pound (1 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

Mac and Cheese

I saw Ina make this on Barefoot Contessa. It looked really good. So Doug made it for Thanksgiving, with a few adjustments. It was very cheesy. Leftovers are good, with a strong Gruyere taste. The thing I liked was there was no salt so I could add to my own liking.

For 12 servings, it equals 12 points each.

Mac and Cheese

Macaroni in the foreground
Photo by ALB

Ingredients
Kosher salt
Vegetable oil
1 pound elbow macaroni or cavatappi
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
3/4 pound fresh tomatoes (4 small) ---we didn't use
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed) --- we used Panko

Preparation
Preheat the oven to 375 degrees F.
Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.
Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

Meatball Sandwich

OK, I haven't tasted this or tried to make it. But Bro gave it to me with the review of "...it pretty much isnt lite anything but gd its so fn good."

Seeing as my brother has loved meatball sandwiches all my life, so I'm sure he has had bad, good and great ones, I'll take his word for it.

Perhaps I'll have it when I make my Rudolph cake...

Meatball Sandwich
Prep Time: 5 Minutes
Cook Time: 20 Minutes Ready In: 25 Minutes
Yields: 4 servings

INGREDIENTS:

1 pound ground beef 3/4 cup bread crumbs 2 teaspoons dried Italian seasoning 2 cloves garlic, minced 2 tablespoons chopped fresh parsley 2 tablespoons grated Parmesan cheese

1 egg, beaten 1 French baguette 1 tablespoon extra-virgin olive oil 1/2 teaspoon garlic powder 1 pinch salt, or to taste 1 (14 ounce) jar spaghetti sauce 4 slices provolone cheese

DIRECTIONS:

1.	Preheat the oven to 350 degrees F (175 degrees C).
2.	In a medium bowl, gently mix by hand the ground beef, bread crumbs, Italian seasoning, garlic, parsley, Parmesan cheese, and egg. Shape into 12 meatballs, and place in a baking dish.
3.	Bake for 15 to 20 minutes in the preheated oven, or until cooked through. Meanwhile, cut the baguette in half lengthwise, and remove some of the bread from the inside to make a well for the meatballs. Brush with olive oil, and season with garlic powder and salt. Slip the baguette into the oven during the last 5 minutes of the meatball's time, or until lightly toasted.
4.	While the bread toasts, warm the spaghetti sauce in a saucepan over medium heat. When the meatballs are done, use a slotted spoon to transfer them to the sauce. Spoon onto the baguette and top with slices of provolone cheese. Return to the oven for 2 to 3 minutes to melt the cheese. Cool slightly, cut into servings, and enjoy!

Wasabi and Panko-Crusted Pork with Gingered Soy Sauce

OK, I made this. Kroger doesn't sell wasabi paste, so I used wasabi powder. Also D always buys fresh ginger. So I used that.

Still not wasabi enough (this is the 2nd time having made it). I remembered about it after FFG reminded me of it. We had it with Basmati Rice which I also cannot make.

Wasabi and Panko-Crusted Pork with Gingered Soy Sauce

Photo by ALB

Ingredients
2/3 cup panko (Japanese breadcrumbs) (I added 1/4 Tsp Wasabi Powder here)
1 large egg white, lightly beaten
4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
1 teaspoon peanut oil
Cooking spray
1/8 teaspoon salt
1 tablespoon bottled ground fresh ginger (such as Spice World)
1/3 cup fat-free, less-sodium chicken broth
2 tablespoons sake or dry sherry
2 tablespoons low-sodium soy sauce
2 teaspoons sugar
1 teaspoon wasabi paste (I added 2 tsp of Wasabi...next time I will add 1 TBSP)
1/3 cup thinly sliced green onions

Preparation
Place panko in a shallow dish. Place egg white in another shallow dish. Dip pork in egg white; dredge in panko.

Heat peanut oil in a large nonstick skillet coated with cooking spray over medium-high heat; add pork. Cook for 4 minutes on each side or until done. Remove pork from pan; sprinkle with salt.

Reduce heat to medium. Add ginger to pan; cook 30 seconds, stirring constantly. Combine broth and the next 4 ingredients (through wasabi) in a small bowl, stirring well with a whisk. Add broth mixture to pan, scraping pan to loosen browned bits. Stir in green onions. Spoon sauce over pork.


Yield: 4 servings (serving size: 1 pork chop and about 1 tablespoon sauce)

CALORIES 215 (28% from fat); FAT 6.8g (sat 2.1g,mono 2.9g,poly 0.8g); PROTEIN 24.5g; CHOLESTEROL 65mg; CALCIUM 15mg; SODIUM 454mg; FIBER 0.9g; IRON 1.1mg; CARBOHYDRATE 10.8g

Cooking Light, MARCH 2006

Tenderloin Sandwich

Every once in awhile you find one of those *duh* recipes. So that's what this one is. We had it with pierogies and salad. We were going to have fries, but the pierogies were there so ...

Again, Kroger didn't have tenderloin so we had flank, and D cooked accordingly.

Tenderloin Sandwich

Cook the lean tenderloin to medium-rare so the meat stays moist.
4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick) (we used flank)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Cooking spray
4 (1 1/2-ounce) hamburger buns, split (we used wheat Kaiser rolls)
1/4 cup Dijon mustard (I used RF Mayo on mine)
4 romaine lettuce leaves
4 tomato slices
4 red onion slices (D caramelized a yellow onion and added mushrooms)
Sprinkle both sides of steaks with salt and pepper. Let stand at room temperature 20 minutes.
Prepare grill.
Pat steaks dry with a paper towel. Place steaks on grill rack coated with cooking spray; grill 3 minutes on each side or until desired degree of doneness. Grill buns, cut sides down, 2 minutes or until lightly browned. Remove steak and bread from grill. Cover steak loosely with foil; let stand 5 minutes. Spread 1 1/2 teaspoons mustard over cut sides of buns. Place steaks on bottom halves of buns. Top each serving with 1 lettuce leaf, 1 tomato slice, 1 onion slice, and top half of bun.


Yield: 4 servings (serving size: 1 sandwich)

CALORIES 294 (26% from fat); FAT 8.6g (sat 3.3g,mono 3.4g,poly 0.4g); PROTEIN 28.6g; CHOLESTEROL 67mg; CALCIUM 81mg; SODIUM 741mg; FIBER 1.3g; IRON 3mg; CARBOHYDRATE 23.1g

Cooking Light, AUGUST 2006

Roadhouse Steaks with Ancho Chile Rub

We had this last night. We didn't use beef tenderloin because we shop at the Kroger which doesn't sell tenderloin and has no meat counter. So we subbed flank steak for it.

It took D about 2-3 minutes to prepare the rub. We had it with the CL suggestion of Peannutty Couscous and Broccoli. Now I didn't think the Couscous went with the steak. It was Asian meets Southwest. But both were good and I would have both again. Just not together.

Roadhouse Steaks with Ancho Chile Rub

1 tablespoon freshly ground black pepper
2 teaspoons ancho chile powder
4 teaspoons Worcestershire sauce
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/8 teaspoon ground red pepper
2 garlic cloves, minced
4 (4-ounce) beef tenderloin steaks, trimmed
Cooking spray
Prepare grill.
Combine first 8 ingredients in a small bowl. Rub spice mixture evenly over steaks; let stand 10 minutes.
Place steaks on a grill rack coated with cooking spray. Grill 5 minutes on each side or until desired degree of doneness.
Yield: 4 servings (serving size: 1 steak)

CALORIES 177 (36% from fat); FAT 7.1g (sat 2.4g,mono 2.6g,poly 0.4g); PROTEIN 22.3g; CHOLESTEROL 59mg; CALCIUM 34mg; SODIUM 441mg; FIBER 1g; IRON 2.1mg; CARBOHYDRATE 3.9g

Cooking Light, MAY 2006

Peanutty Couscous

I made this last night. I adapted a Cooking Light Suggestion. Points are if you are following Weight Watchers. I put the recipe into the recipe builder to determine the points.


Peanutty Couscous

POINTS® Value: 4, POINTS Plus®: 5 Servings: 4

Ingredients

• 1 1/2 cup fat-free, reduced-sodium chicken broth
• 1 cup uncooked couscous
• 3 Tbsp low-sodium soy sauce
• 1 Tbsp Jif Peanut Butter
• 1/4 cup Green Onions
• 1/4 tsp garlic powder
• 1/2 tsp crushed red pepper flakes

Instructions
Pour chicken broth into a medium saucepan and let it come to a boil. Add couscous, and cover. Let stand for 5 minutes.

Meanwhile, in a small mixing bowl, add the rest of the ingredients.

Add to the couscous and mix thoroughly.


Notes
Use low sodium soy sauce...seriously. I did not, because we didn't have any and I could tell in the morning, since my rings wouldn't fit.

Crisp Mashed Potato Cakes

I know, you are thinking, what? Did she go through the November CL and make the everything? Well, no.

Anyway, these looked good and I like mashed potatoes but we NEVER have left-overs so how would I get to try these. Well I bought Refrigerated Mashed Taters (Simply Potatoes). And D biatched while he was making them. They were too creamy, they fall apart in the panko, they fall apart while cooking, etc.

So I guess making them was a PITA. However, I will put up with listening to him (haha) after eating them. It was like a loaded baked potato except mashed in a cake. They were very good.

I'm sure if we had used left over taters they would have been drier so easier to make, but I'll keep these on the list to have again.

Crisp Mashed Potato Cakes

Cheddar cheese, bacon, and a panko coating make these a satisfying side dish.

Cooking spray
1/2 cup chopped green onions
2 cups mashed potatoes, chilled
2 tablespoons shredded extrasharp cheddar cheese
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 center-cut bacon slice, cooked and crumbled
3/4 cup panko (Japanese breadcrumbs)

Preheat oven to 425°.

Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add green onions to pan, and cook 2 minutes or until tender, stirring occasionally. Remove from heat.

Place mashed potatoes in a medium bowl. Stir in onions, cheese, salt, pepper, and bacon. Divide potato mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty. Place panko in a shallow dish. Dredge patties in panko. Place patties on a baking sheet coated with cooking spray. Bake at 425° for 12 minutes. Carefully turn patties over; bake an additional 12 minutes or until golden.

Yield: 6 servings (serving size: 1 potato cake)

CALORIES 122 (16% from fat); FAT 2.2g (sat 1.1g,mono 0.5g,poly 0.1g); PROTEIN 3.6g; CHOLESTEROL 6mg; CALCIUM 40mg; SODIUM 290mg; FIBER 2g; IRON 0.3mg; CARBOHYDRATE 22g

Cooking Light, NOVEMBER 2007

Chipotle-Cheddar Scones

I made these because I had extra chipotles from the Beef, Black Bean and Chorizo Chili.
They were simple to make...a bit sticky though.

I used 2 chipotle peppers, and a TBSP of the adobo sauce.

Chipotle-Cheddar Scones

Photo by ALB

Ingredients
2 cups all-purpose flour (about 9 ounces)
1 tablespoon baking powder
1/2 teaspoon salt
3 tablespoons chilled butter, cut into small pieces
3/4 cup fat-free sour cream (I've used both FF and RF)
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
1 tablespoon water
1 tablespoon minced chipotle chile, canned in adobo sauce (I used 2 chipotle peppers, and a TBSP of the adobo sauce)
1 large egg, lightly beaten
Cooking spray

Preparation
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a medium bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal (I didn't get it to look like this...I used my hands and blended best I could).

Add sour cream, cheddar cheese, 1 tablespoon water, chipotle chile, and egg; stir just until moist. Knead in bowl with lightly floured hands just until dough forms. (Mine is a sticky mess)

Divide dough in half. Shape each half into a 6-inch circle on a baking sheet coated with cooking spray. Cut each circle into 6 wedges; arrange wedges 1 inch apart on pan. (I use biscuit cutters, which will very the size of servings) Bake at 350° for 20 minutes or until browned. Serve warm. Yield: 12 servings (serving size: 1 scone)

CALORIES 134 (30% from fat); FAT 4.5g (sat 2.6g,mono 0.9g,poly 0.3g); PROTEIN 4.3g; CHOLESTEROL 30mg; CALCIUM 125mg; SODIUM 320mg; FIBER 0.7g; IRON 1.2mg; CARBOHYDRATE 18.8g Cooking Light, NOVEMBER 2007

Beef, Black Bean, and Chorizo Chili

I made this. D and I liked it a lot. It was very savory throughout the house.
With the extra chipotles, I made Cheddar Chipotle Scones.

Beef, Black Bean, and Chorizo Chili

2 links Spanish chorizo sausage (about 6 1/2 ounces), thinly sliced
1 1/2 pounds beef stew meat
1 1/2 cups chopped onion
4 garlic cloves, minced
1 (7-ounce) can chipotle chiles in adobo sauce
3 tablespoons tomato paste
2 teaspoons sugar
1 teaspoon salt
2 teaspoons unsweetened cocoa
1 teaspoon ground coriander
1 teaspoon dried oregano
1 teaspoon ground cumin
1 cup dry red wine (I used ~3/4C because I ran out)
1/4 cup fresh lime juice
2 (14-ounce) cans less-sodium beef broth
1 (28-ounce) can whole tomatoes, undrained and chopped (I used chopped or diced...I'm lazy)
2 tablespoons masa harina (I used corn meal)
2 (15-ounce) cans pinto beans, rinsed and drained
1 (15-ounce) can black beans, rinsed and drained

Heat a Dutch oven over medium-high heat. Add chorizo to pan; sauté 3 minutes or until browned. Remove chorizo from pan. Add half of beef to pan; sauté 5 minutes or until browned. Remove beef from pan. Repeat procedure with remaining beef. Add onion and garlic to pan; sauté 3 minutes.

Remove 4 chipotle chiles from can, and chop. Reserve remaining chiles and sauce for another use. Add chorizo, beef, chopped chiles, tomato paste, and next 6 ingredients (through ground cumin) to pan, and cook for 1 minute, stirring constantly. Stir in red wine, lime juice, beef broth, and tomatoes; bring to a boil. Reduce heat, and simmer for 1 hour, stirring occasionally.

Gradually stir in masa harina. Add pinto beans and black beans; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Yield: 10 servings (serving size: about 1 cup chili)

CALORIES 325 (30% from fat); FAT 11g (sat 3.8g,mono 4.7g,poly 1g); PROTEIN 25g; CHOLESTEROL 53mg; CALCIUM 104mg; SODIUM 898mg; FIBER 8.4g; IRON 4.7mg; CARBOHYDRATE 31.4g Cooking Light, NOVEMBER 2007

Cornflake-Crusted Halibut with Chile-Cilantro Aioli

Hmmm...I never had halibut before. It really doesn't taste like anything, but is expensive. So that is my first knock. I just bought corn-flake crumbs and D used those. The crust and the Aioli were very good. Just the halibut part was eh. I would rather have red snapper.

We didn't use the lemon wedges.
Ate with Cauliflower and a side of basmati rice.

Cornflake-Crusted Halibut with Chile-Cilantro Aioli

Aioli:
2 tablespoons minced fresh cilantro
3 tablespoons fat-free mayonnaise
1 serrano chile, seeded and minced
1 garlic clove, minced

Fish:
1 cup fat-free milk
1 large egg white, lightly beaten
2 cups cornflakes, finely crushed
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
4 (6-ounce) halibut fillets
Lemon wedges

To prepare aioli, combine first 4 ingredients, stirring well.
To prepare fish, combine milk and egg white in a shallow dish, stirring well with a whisk. Combine cornflakes, flour, salt, and black pepper in a shallow dish.
Heat oil in a large nonstick skillet over medium-high heat. Dip fish in milk mixture; dredge in cornflake mixture. Add fish to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork. Serve with mayonnaise mixture and lemon wedges. Yield: 4 servings (serving size: 1 fish fillet, about 1 tablespoon mayonnaise mixture, and 1 lemon wedge)

CALORIES 367 (27% from fat); FAT 11.2g (sat 1.6g,mono 6.3g,poly 1.9g); PROTEIN 40.8g; CHOLESTEROL 56mg; CALCIUM 166mg; SODIUM 645mg; FIBER 2.2g; IRON 2.4mg; CARBOHYDRATE 25.1g Cooking Light, MARCH 2004

Chocolate Guinness Cake

This cake was very good and very tall (3 layers). It would have been better if I left it out instead of refrigerating it, but Guinness (the dog) got to part of it and I had to get her away.

Photo by ALB

Chocolate Guinness Cake

Ingredients
2 cups Guinness
2 cups (4 sticks) unsalted butter
1 1/2 cups unsweetened cocoa powder (preferably Dutch-process)
4 cups all purpose flour
4 cups sugar
1 tablespoon baking soda
1 1/2 teaspoons salt
4 large eggs
1 1/3 cups sour cream

Preparation
For cake: Preheat oven to 350°F. Butter three 8-inch round cake pans with 2-inch-high sides. Line with parchment paper. Butter paper. (I sprayed 3 pans with PAM and was done). Bring 2 cups stout and 2 cups butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.

Whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter equally among prepared pans.

Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes. Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely.

Icing
8 ounces cream cheese
1 cup confectioners' sugar
1/2 cup heavy cream

Place cream cheese and confectioners' sugar into a mixing bowl, and whip with an electric beater, until smooth. Add cream and beat again until you have a spreadable consistency.
Ice top of cake, starting at middle and fanning out, so that it resembles the frothy top of the famous pint.

Yields about 12 slices.

Chocolate Pecan Pie with Bourbon

I like this at Thanksgiving, since I'm not a fan of Pumpkin and everything I bake has to have alcohol or cream cheese in it.

Chocolate Pecan Pie with Bourbon

Photo by ALB

POINTS® Value:
Servings: 8

Ingredients

* 1 cup sugar
* 4 Tbsp butter
* 3 egg
* 3/4 cup light corn syrup
* 1/4 tsp table salt
* 1/3 fl oz bourbon
* 1 1/2 tsp vanilla extract
* 1/2 cup chopped pecans
* 1/2 cup Nestle Semi-Sweet Chocolate Morsels
* 1 Pillsbury Frozen Regular 9-Inch Pie Crust

Instructions

Melt butter
Sugar is granulated
eggs are slightly beaten
Pie shell is not frozen

Preheat oven to 375.
In mixing bowl, cream sugar and butter. Add eggs, corn syrup, salt, bourbon and vanilla. Mix on low speed of mixer until blended. Spread pecans and chocolate chips on bottom of prepared pie shell.
Pour filling over nuts and chips. Bake in preheated 375 oven for 40 to 50 minutes or until set.

Oreo Balls

I have no clue what Internet site I got this recipe.

Oreo Balls

Photo by ALB

Ingredients
1 Package of Oreos
8 oz Kraft Philadelphia Light Cream Cheese (You can use regular, but I find this is creamier)
2 Ghiardellhi White Chocolate Bars
1 Ghiardelli Bittersweet Chocolate Bar

Crush Oreos in food processor and add cream cheese until massive ball.

Roll into balls (I use a cookie scoop, so they are sort of uniform size). Freeze for 30 minutes.

Melt White Chocolate in the Microwave according to direction. Dip Balls into chocolate and set on drying rack to dry.
(About 30 minutes)

Melt Bittersweet Chocolate in a ziplock bag in the microwave. Cut off a corner of the bag. Drizzle all over the white chocolate balls. Let dry.

Refrigerate or serve at room temperature.

Irish Cream Bundt Cake

Very easy. Very moist. If you don't want the nuts, leave them out.
Makes a TON of glaze. This is not a CL recipe and it isn't healthy.

Irish Cream Bundt Cake

Photo by ALB

* Prep Time: 15 Minutes
* Cook Time: 1 Hour
* Ready In: 1 Hour 30 Minutes
* Yields: 12 servings (The pieces would be huge if it only served 12)

INGREDIENTS:

* 1 cup chopped pecans
* 1 (18.25 ounce) package yellow cake mix
* 1 (3.4 ounce) package instant vanilla pudding mix
* 4 eggs
* 1/4 cup water
* 1/2 cup vegetable oil
* 3/4 cup Irish cream liqueur
* 1/2 cup butter
* 1/4 cup water
* 1 cup white sugar
* 1/4 cup Irish cream liqueur

DIRECTIONS:

1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over bottom of pan.
2. In a large bowl, combine cake mix and pudding mix. Mix in eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Irish cream liqueur. Beat for 5 minutes at high speed. Pour batter over nuts in pan.
3. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then invert onto the serving dish. Prrick top and sides of cake. Spoon glaze over top and brush onto sides of cake. Allow to absorb glaze repeat until all glaze is used up.
4. To make the glaze: In a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in 1/4 cup Irish cream.

Nutrition facts (per serving if you have 12 servings)

* Calories (kcal) 597
* Protein 5g
* Cals from Protein 3%
* Total Fat 30.8g
* Cals from Fat 45%
* Carbohydrates 68.6g
* Cals from Carbohydrates 45%
* Fiber 1.4g
* Cholesterol 92mg
* Sodium 498mg

Garlic Fries

D usually uses the garlic from the jar, and I'm betting he used 3-4 TBSP instead of whatever it called for. He always adds extra. I was watching golf, so I don't know for sure, but he asked me to watch it for a few minutes, and it there was a few TBSP in the pan.

*Note: He adapted the recipe, and I know (even without asking) he added more garlic. I do know for halving the recipe, he left the amount of salt the same as if it was the whole recipe.

This was really good. The only thing that would have been better is the addition of bacon and ranch dressing, but I didn't have points for those.

Garlic Fries

Amended recipe from Cooking Light

2 teaspoons canola oil
3/4 teaspoon salt
1.5 pounds peeled baking potatoes, cut into 1/4-inch-thick strips
Cooking spray
1 tablespoons butter
4 garlic cloves, minced (about 5 teaspoons)
1 tablespoons finely chopped fresh parsley
1 tablespoons freshly grated Parmesan cheese

Preparation
Preheat oven to 400°.

Combine first 3 ingredients in a large zip-top plastic bag, tossing to coat. Arrange potatoes in a single layer on a baking sheet coated with cooking spray. Bake at 400° for 50 minutes or until potatoes are tender and golden brown, turning after 20 minutes.

Place butter and garlic in a large nonstick skillet, and cook over low heat 2 minutes, stirring constantly. Add potatoes, parsley, and Parmesan cheese to pan; toss to coat. Serve immediately.
Yield

3 servings

CALORIES 256(27% from fat); FAT 7.7g (sat 3.3g,mono 2g,poly 2g); PROTEIN 5.9g; CHOLESTEROL 12mg; CALCIUM 55mg; SODIUM 386mg; FIBER 3.5g; IRON 1.9mg; CARBOHYDRATE 42.3g

Puppy Cookies

In light of the recall on dog food and treats a few months ago, as well as I needed an excuse to use a rolling pin, I made dog biscuits.
Guinness and Porter love them, and they are easy to make, so I thought I would share the recipe.

Puppy Cookies
1/2C Corn Meal
6 TBSP Oil
2 C Whole Wheat Flour
2/3C Water


Preheat Oven to 350.
Mix it all together. If it seems dry, add a little water with your fingers until you can roll it into a ball without it flaking everywhere. Roll out to 1/4 inch. Cut with your favorite cookie cutters.
Put cutouts on cookie sheet(s) and bake for 35-40 minutes (37 works well for me).

Chicken Souvlaki Salad

I had this for lunch a few weeks ago. Once or twice it is fine, and it did cause me to lose 2+ pounds that week. But I became tired of it by Wednesday.

Very easy to make (since I did it)... DH was at the stove, so I made everything but the chicken at the kitchen table. It was a bit messy but not too much.

I made the chicken about 2 hours after I made the cukes/tomato/feta, and tossed it all together and then tossed the dressing (that I made 2 hours before) in with it.

Portions are big (2 Cups).

It needed a little more salt.

Chicken Souvlaki Salad

2 teaspoons bottled minced garlic, divided (If you find out where the 2nd 1 tsp goes, let me know)
1 teaspoon fresh lemon juice
1 teaspoon extra-virgin olive oil
1/2 teaspoon dried oregano
1/4 teaspoon salt (add some more)
1/4 teaspoon black pepper
1 pound skinless, boneless chicken breast
3 cups cubed peeled cucumber (about 3 cucumbers...I used 2 large)
1/2 cup vertically sliced red onion (I chopped because I like using my chopper gadget)
1/2 cup (2 ounces) crumbled feta cheese
2 tablespoons chopped pitted kalamata olives
2 ripe tomatoes, cored and cut into 1-inch pieces (about 1 pound)
1/2 cup plain fat-free yogurt
1/4 cup grated peeled cucumber
1 teaspoon white wine vinegar
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1/4 teaspoon black pepper

Preheat grill or broiler.

Combine 1 teaspoon garlic and the next 6 ingredients (1 teaspoon garlic through chicken breast) in a large zip-top plastic bag. Seal the bag and shake to coat. Remove chicken from the bag. Grill or broil chicken 5 minutes on each side or until done. Cut chicken into 1-inch pieces.

Combine chicken, cubed cucumber, and the next 4 ingredients (cubed cucumber through tomatoes) in a large bowl. Combine yogurt and remaining ingredients in a small bowl. Pour over chicken mixture; toss well.

Yield: 4 servings (serving size: 2 cups)

CALORIES 259 (28% from fat); FAT 8.2g (sat 3g,mono 3.4g,poly 1g); PROTEIN 31.8g; CHOLESTEROL 79mg; CALCIUM 161mg; SODIUM 679mg; FIBER 2.9g; IRON 2mg; CARBOHYDRATE 15.3g

Cajun Garlic Pork Roast

D made this on Sunday. It wasn't great. It wasn't awful. It just was. It reminded me of the meals you eat in the '50s where June Cleaver made a meal, everyone ate, and no one ever commented. I think I had Creole and Cajun mixed in my head, so that might have been it.

We had it with Mashed Potatoes and Broccoli. D said it was pretty easy to make.

Cajun Garlic Pork Roast

1 tablespoon dried oregano
1 1/2 tablespoons minced fresh garlic
2 teaspoons black pepper
1 teaspoon seasoned salt
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon crushed red pepper
1 (2-pound) boneless pork loin roast, trimmed
Cooking spray

Preheat oven to 350°.

Rub first 7 ingredients over roast; place on a broiler pan coated with cooking spray. Bake at 350° for 1 hour and 30 minutes or until a thermometer registers 155°. Let stand 10 minutes.

Yield: 8 servings (serving size: 3 ounces)

CALORIES 168 (33% from fat); FAT 6.2g (sat 2.1g,mono 2.8g,poly 0.7g); PROTEIN 25.1g; CHOLESTEROL 62mg; CALCIUM 42mg; SODIUM 246mg; FIBER 0.7g; IRON 1.5mg; CARBOHYDRATE 1.7g

Cooking Light, MAY 2004

Weekend Foods

These are some recipes to eat while the game is on with fries or tater tots and some beers.

Enjoy.

Chicken Phillys...these make me feel that I am not a WeWa-er. I really like these especially with hoagie spread. Usually I have these with tater tots. My husband cooks these. He says put the cheese down first on the roll.

Chicken Philly Sandwiches ( a bit messy)

D always adds mushrooms

2 teaspoons olive oil
3/4 pound skinless, boneless chicken breast, cut into (1-inch-thick) strips
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup red bell pepper strips
1 cup green bell pepper strips
1 cup vertically sliced onion
1 1/2 teaspoons white wine vinegar
1/8 teaspoon salt
2 garlic cloves, minced
1/2 teaspoon hot pepper sauce
4 (3-ounce) submarine rolls (such as Cobblestone Mill brand)
4 (1-ounce) slices provolone cheese

Heat oil in a medium nonstick skillet over medium-high heat. Add chicken to pan; sprinkle with 1/8 teaspoon salt and black pepper. Sauté 5 minutes or until chicken is done. Remove chicken from pan. Add red bell pepper and next 5 ingredients (red bell pepper through garlic) to pan; sauté 6 minutes or until tender. Stir in chicken and pepper sauce; remove from heat.

Slice each roll in half horizontally, cutting to, but not through, other side. Place 1 cheese slice and 1 cup chicken mixture on bottom half of each roll, and gently press roll halves together.

Heat a large nonstick skillet over medium heat; add 2 sandwiches. Place a cast-iron or heavy skillet on top of sandwiches; press gently to flatten. Cook 4 minutes on each side or until cheese melts and bread is toasted (leave skillet on sandwiches while they cook). Repeat with remaining sandwiches.

Yield: 4 servings (serving size: 1 sandwich)

CALORIES 490 (28% from fat); FAT 15.4g (sat 6.5g,mono 6.2g,poly 1.5g); PROTEIN 35.2g; CHOLESTEROL 69mg; CALCIUM 359mg; SODIUM 945mg; FIBER 4.2g; IRON 3.9mg; CARBOHYDRATE 51.3g

Cooking Light, JUNE 2004

I love burgers. So these are awesome to me.

Mexican Chili-Cheese Burgers
It's best to use plum tomatoes inside the burger as they're less watery than other varieties.

1 pound ground round
1 cup chopped seeded plum tomato
1/4 cup minced fresh cilantro
1 tablespoon chili powder
2 teaspoons minced seeded jalapeño pepper
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon pepper
Cooking spray
4 (3/4-ounce) slices reduced-fat Monterey Jack or cheddar cheese
1/4 cup fat-free sour cream
4 (1 1/2-ounce) hamburger buns
4 iceberg lettuce leaves
8 (1/4-inch-thick) slices tomato
Grilled onions (optional)

Combine first 9 ingredients in a bowl; stir well. Divide mixture into 4 equal portions, shaping into 1/2-inch-thick patties.

Prepare grill. Place patties on grill rack coated with cooking spray; grill 6 minutes on each side or until done. Place 1 cheese slice on top of each patty; cover and grill an additional minute or until cheese melts.

Spread 1 tablespoon of sour cream over top half of each bun, and set aside. Place patties on bottom halves of buns; top each with lettuce, tomato, onions (if desired), and top half of bun.

Yield: 4 servings
CALORIES 381 (31% from fat); FAT 13.1g (sat 5g,mono 6.4g,poly 0.7g); PROTEIN 36.3g; CHOLESTEROL 84mg; CALCIUM 212mg; SODIUM 655mg; FIBER 1.7g; IRON 4.2mg; CARBOHYDRATE 28.1g

Cooking Light, JULY 1996

I have used Laughing Cow Cheese to make this instead of Swiss. Either way it is good, especially with fries.

Ham and Swiss-Stuffed Burgers

1 tablespoon dried parsley
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
1 pound ground round
1/2 cup (2 ounces) shredded Swiss cheese
2 ounces thinly sliced 33%-less-sodium smoked deli ham
Cooking spray
8 (1-ounce) slices sourdough bread
4 curly leaf lettuce leaves
8 (1/4-inch-thick) slices red onion
8 (1/4-inch-thick) slices tomato

Prepare grill.

Combine first 6 ingredients. Divide mixture into 8 equal portions, shaping each into a 5-inch oval patty. Top each of 4 patties with 2 tablespoons cheese and 1/2 ounce ham, leaving a 1/2-inch border; top with remaining patties. Press edges together to seal.

Place patties on grill rack coated with cooking spray; grill 3 minutes on each side or until done. Place bread slices on grill rack; grill 1 minute on each side or until toasted. Top each of 4 bread slices with 1 lettuce leaf, 2 onion slices, 1 patty, 2 tomato slices, and 1 bread slice.

Yield: 4 servings

CALORIES 468 (37% from fat); FAT 19g (sat 8g,mono 7.6g,poly 1.2g); PROTEIN 35.2g; CHOLESTEROL 98mg; CALCIUM 208mg; SODIUM 808mg; FIBER 2.6g; IRON 4.8mg; CARBOHYDRATE 37.2g

Cooking Light, JUNE 2003

Chicken and Corn Chili

I was feeling industrious, and found this recipe on the Internet.
I ran it through the WeWa Recipe Builder.

It is pretty good. Not a lot of liquid.

Chicken and Corn Chili
POINTS® Value: 4
Servings: 6 (1 CUP each)

Ingredients

* 1 1/2 pound uncooked boneless, skinless chicken breast
* 16 oz Old El Paso Medium Homestyle Salsa (You can use hotter or milder)
* 2 tsp garlic powder
* 1 tsp McCormick Ground cumin
* 1 tsp chili powder
* 1/3 tsp kosher salt (I couldn't find the regular salt)
* 1/4 tsp McCormick Ground black pepper
* 11 oz canned corn with red and green peppers
* 15 oz Bush's Pinto Beans

Instructions

1. Place chicken and salsa in the slow cooker the night before you want to eat this chili. Season with garlic powder, cumin, chili powder, salt, and pepper. Cook 6 to 8 hours on Low setting ( I cooked it for 5 hours).
2. About 3 to 4 hours before you want to eat, shred the chicken with 2 forks. Return the meat to the pot, and continue cooking. (I did Step 3 at this point and simmered for 2-3 more hours).
3. Stir the corn and the pinto beans into the slow cooker. Simmer until ready to serve.