Donnas Crock Pot Sweet Garlic Chicken

• 4-6 chicken breasts
• 1 cup packed brown sugar
• 2/3 cup vinegar (I used apple cider vinegar)...
• 1/4 cup lemon-lime soda (diet or regular)
• 2-3 Tablespoons minced garlic
• 2 Tablespoons soy sauce
• 1 teaspoon fresh ground pepper
• 2 Tablespoons corn starch
• 2 Tablespoons water
• Red pepper flakes (optional)

 

1.  Spray slow cooker with non-stick cooking spray. Place chicken (frozen, thawed or fresh) inside slow cooker. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for 6-8 hours or high for 4 hour
2. Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down).
3. Sprinkle red pepper flakes on top if desired. Serve over rice or noodles

   

Galicky Chicken and Broccoli

• 1 Lrg Egg White
• 2 Tbsp Rice Wine or Sherry
• 3 Tbsp plus 2 Tsp Cornstarch
• 2 Tsp Kosher Sea Salt
• 1 lb uncooked skinless Chicken Breasts, thinly sliced
• 3 Tbsp Soy Sauce
• 2 Tbsp Ketchup
• 4 Tsp Dark Brown Sugar
• 2 Tsp Thai Chili Sauce
• 2 Tsp Sesame Oil
• 1 Tbsp Minced Garlic
• 1 Tbsp Fresh Minced Ginger Root
• 5 Cups of cut up Broccoli
• 1 Cup Reduced Sodium Chicken Broth
• 4 Medium Scallons thinly sliced.

1. In a glass dish, whisk together egg white, rice wine, 3 tbsp cornstarch, and slat. Add chicken and toss to coat, cover dish and marinate for 30 minutes or overnight.
2. In a small bowl, whisk together soy sauce, ketchup, brown sugar, chili sauce, and remaining tsps of Cornstartch.
3. When ready to cook, bring a large pot of water to a boil, remove chicken from marinade and add to pot(discard marinade). Poach chicken to it is cooked through, about 5 minutes, drain well and set aside.
4. Heat oil in a large deep skillet or wok over medium heat. Add ginger and garlic, cook, stirring for 1 minute. Add broccoli and toss to coat. Pour broth over broccoli and increast heat to medium high, cover skillet and cook until broccoli is crisp tender, about 5 minutes.
5. Stir in chicken and sauce, reduce heat to low and simmer to the sauce thickens. About 3 minutes.
6. Garnish with scallions

Serves 6
Serving Size = 1 Cup
Weight Watchers Points Plus = 4 Pts

Pesto Pasta with Shrimp, Zucchini & Tomato

• 1/2 lb shrimp, peeled...
• 4 ounces Angel Hair Pasta
• 1 Chopped Zucchini
• 1 Chopped Bell Pepper (Red or Green)
• 2 tbsp EVOO
• Sliced Mushrooms
• Pesto

 

1. Prepare pasta according to package.
2. Add 1 tbsp EVOO to frying pan and cook shrimp, remove from pan.
3. Cook pepper, zucchini and shrooms until tender in same pan
4. Toss all ingredients in a bowl, add cherry tomatoes.

You can use store bought pesto or make your own, recipe follows:

• 2 Cups Basil
• 8 Garlic Cloves
• 1/4 Cup Pinenuts
• EVOO

1. Using a Food Processor, add Basil, Garlic, and Pinenuts.
2. Process until all broken down, add EVOO and mix well.

  Serves 2

 

 

Hawaiian Hula Pie

• 4 ounces chocolate fudge topping
• 1 gallon vanilla ice cream ( vanilla bean works best)
• 6 ounces macadamia nuts
• 1 chocolate cookie pie crust

1. Bring topping to room temperature.
2. Crush macadamia nuts.
3. Scoop ice cream into bowl and mix in crushed macadamia nuts.
4. Scoop ice cream into pie shell, smoothing into mound (it needs to be a ridiculous 6-8" high at center).
5. Warm a bit of milk and use it to dilute the chocolate topping, then use a warmed knife to spread chocolate topping over mounded ice cream.
6. Place in freezer until ready to serve.
7. HINT: Cover top of pie with whipped cream design before serving.

Slow Cooker Sausage Breakfast Casserole

• 1 pkg. (26-32 ounces) frozen shredded hash brown potatoes
• 1 pkg. Jimmy Dean® Hearty Original Sausage Crumbles
• 2 cup (8 ounces) shredded mozzarella cheese
• 1/2 cup (2 ounces) shredded Parmesan cheese
• 1/2 cup julienne cut sun dried tomatoes packed in oil, drained
• 6 green onions, sliced
• 12 eggs
• 1/2 cups milk
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

 

1. Spray a 6 quart slow cooker with cooking spray. Layer 1/2 of the potatoes on the bottom of slow cooker.

2. Top with half of the sausage, mozzarella and Parmesan cheese, sun dried tomatoes and green onion. Repeat layering.

3. Beat eggs, milk salt and pepper in large bowl with a wire whisk until well blended.

4. Pour evenly over potato-sausage mixture.

5. Cook on low setting for 8 hours or on high setting for 4 hours or until eggs are set.

Notes

Substitute 1 cup chopped fresh tomato for sun dried tomatoes, if desired.

BLT Dip

• 1-1/2 pound bacon, cooked, drained, crumbled, and divided
• 2 cups shredded mozzarella cheese
• 2 (8-ounce) packages cream cheese, softened
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 cup cheddar cheese (shredded) or to taste
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder (or to taste)
• 1 tablespoons mustard
• 2 cups chopped seeded tomatoes
• 1-1/2 cup shredded Iceberg lettuce
• pepper and salt to taste
• Toasted bread rounds, crackers, or pita chips.

  

 

1. Preheat oven to 350˚. Spray a 11⁄2-quart baking dish with nonstick cooking spray.
2. Set aside 3/4 cup crumbled bacon.
3. In a large bowl, combine remaining bacon, cream cheese, shredded cheeses, sour cream, mayonnaise, Italian seasoning, garlic powder, salt, pepper, and mustard. Spoon mixture into prepared baking dish. Bake for 25 to 30 minutes or until hot and bubbly. Sprinkle chopped tomatoes, remaining 3/4 cup crumbled bacon and lettuce over hot dip. Serve immediately with toasted bread rounds, crackers, or pita chips.

Buffalo Chicken Dip

• 1 pkg Reduced Fat philadelphia cream cheese, room temperature.
• 1/2 cup shredded mozzarella or 1/2 cup crumbled bleu cheese
• 1/2 cup Ranch Salad Dressing or Bleu Cheese Dressing
• 2 Cans (12.5 oz) Swanson Premium Chunk Chicken Breast in water, drained
• 1/2 Cup Franks Red Hot

1. Heat oven to 350 degrees
2. Stir the cream cheese in a bowl until it is smooth.
3. Stir in salad dressing, hot sauce, and cheese
4. Stir in chicken
5. Bake for 20 minutes
6. Or you can cook above in Microwave for 5 minutes on high

Direction

Nutritional Values per Serving (per 2 tablespoon):
Calories 65, Total Fat 5g, Sodium 260mg, Total Carbohydrate 1g, Protein 3g