Wednesday, December 24, 2008

Chicken Brunswick Stew (6.5 points)

Yields: 9 Servings (size: 1 1/2 cups)


5 cups Onion chopped
6 each boneless chicken breast halves skinless
2 can (12 oz) Creamed corn
1 can (12 oz) Chicken broth fat free
1 bottle Chili sauce
1/4 cup Butter cut into small pieces
2 tablespoons Worcestershire sauce
2 tablespoons Cider Vinegar
2 teaspoon Black pepper ground
1/2 teaspoon Hot pepper sauce

Place all the ingredients in the slow cooker and stir well. Cook on high for one hour. Reduce heat to low and cook for 6 hours. Remove the chicken, shred with 2 forks, and return it to the stew. Serve and enjoy!

Cooking Light: Slow Cooker

Thursday, December 18, 2008

Three Bean Pot (3.5 points)

Yields: 6 Servings
Serving size = 1 cup


10 ounce Great Northern Beans rinsed and drained
10 ounce Pinto beans rinsed and drained
10 ounce Red kidney beans rinsed and drained
1 3/4 cups Stewed tomatoes chopped
1/2 cup Mushroom sliced
3/4 cup Onion chopped
1 cup Celery chopped
1 cup Carrots sliced
1/4 cup Bacon bits
1/8 teaspoon Black pepper
1/4 teaspoon Garlic minced

Put in all the ingredients. Mix it up. Cover and cook low for 6 to 8 hours.

A Potful of Recipes