I like really easy recipes and this one qualifies. Got a big "yum" on the family satisfaction scale.
4 chicken breast halves
1 cup of salsa
reduced sodium taco seasoning (I used regular)
1/4 cup FF sour cream
2 Tbl. cornstarch
Spray crockpot with nonstick spray. Place chicken in crockpot and sprinkle with taco seasoning. Pour in salsa and cook on high for 6-8 hours. Remove chicken, add cornstarch mixed with a little water, stir, and add sour cream and stir. Pour sauce over chicken. Might be good with rice, too.
1 1/4 cups ketchup
Dash Worcestershire sauce
Dash white pepper
Pinch cayenne pepper (optional)
1 can Diet Pepsi
4 boneless skinless chicken breasts
1 Teaspoon of garlic powder or to taste
Olive oil cooking spray
Mix ketchup, Worcestershire and peppers. Add cola and mix well. Set aside.
Dust chicken with garlic powder. Heat a nonstick skillet medium-high. I usually throw in 4 teaspoons of canola oil so I can get my good oil for the day. Brown chicken on both sides. Add cola mixture. Reduce heat, cover and simmer 30 minutes or until juices run clear, turning once. Remove cover; increase heat to medium and simmer until sauce is reduced and thickened. Spoon sauce over chicken when serving. Works great with boneless skinless thighs too.
Linda, here is my most favorite Core main course meal. It is the best comfort food I've found on Core and it freezes beautifully. It is REALLY easy to make once you chop the peppers and onions. Everyone I have gotten to try it LOVES it. I'll probably be making it tonight because it tastes so good that I won't mind being back on program.
Smothered Chicken and Barley
1 teaspoon ground cumin (This is important to the flavor of the whole dish)
3/4 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon (I don't use this)
1/2 teaspoon dried mint flakes (I don't use this)
1/8 teaspoon garlic powder (I use extra garlic because we love it!)
1/8 teaspoon ground red pepper
6 (4-ounce) chicken thighs, skinned (You can use breasts)
1/2 teaspoon canola oil (I usually use 2 teaspoons to brown the chicken)
1 1/2 cups chopped onion (I use less because we aren't big onion eaters)
1 cup chopped red bell pepper
1 tablespoon low-sodium soy sauce
3 1/2 cups low-salt chicken broth
1 1/4 cups uncooked pearl barley
1 (14.5-ounce) can diced tomatoes
6 tablespoons chopped green onions (I use two bunches-whatever it comes out to)
1. Combine the first 7 ingredients in a small bowl.
2. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken and sprinkle with a bit of the spice mixture; cook 1 minute on each side or until chicken is browned. When you flip the chicken, sprinkle with more spice mixture. Remove the chicken from the skillet.
3. Add chopped onion, bell pepper, and soy sauce into the oil and juices left in the pan. Cook over medium-high heat 3 minutes or until vegetables are lightly browned. Add broth, barley, tomatoes, and remaining spice mixture, and stir well. Add chicken to skillet, nestling into vegetable mixture. Bring to a boil; cover, reduce heat, and simmer 55 minutes or until chicken is done. Let stand 15 minutes. Sprinkle with green onions.
Serves: 6 (serving size: 1 chicken thigh, 1 cup barley mixture, and 1 tablespoon green onions), Cal: 286, Fat: 5g (14.7% calories from fat); Protein: 25g, Carb: 43g, Fiber: 9g, Chol: 54mg, Sodium: 468mg, POINTS: 5 or CORE
3. Combine remaining ingredients, sprinkle over meat and rub in.
4. Cover the meat and let stand at room temperature for 1 hour or over night in the refrigerator.
5. Preheat a covered grill to medium (if using coals arrange them around a drip pan).
6. Cook on the covered grill for about 45 minutes to 1 hour (depending on doneness desired) or for rare (45 minutes) until meat thermometer reaches 140 degrees F; for medium (55 minutes) until the meat thermometer reaches 160 degress F; for well done (1 hour) until meat thermomemter reaches 170 degrees F.
Fat grams: 8
Fiber grams: 0
W/W points: 4
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NOTES : Great Core Recipe also.
Daydreams may be pleasant but accomplishments are more satisfying.
I found this while searching the Food Network site. Sounds really yummy and apparantly makes a lot, so might be good for leftovers.
Couscous Paella with Shrimp
1 tablespoon olive oil
1 medium onion, chopped
3 cloves garlic, chopped
1 medium sweet red pepper, cut into 1/2-inch dice
1 medium sweet yellow pepper, cut into 1/2-inch dice,
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/2 teaspoon red pepper flakes
1/2 teaspoon ground turmeric
1 can (14 1/2-ounce) chicken broth
1 cup water
1 box (10 ounce) frozen peas, thawed
1 1/2 pounds large shrimp, shelled and cleaned
1 (10-ounce) box couscous
1/2 cup pitted black olives, sliced
Heat oil in a 8 to 10 quart heavy bottomed pot. Add onion, garlic and sweet peppers; cook until peppers are tender, 8 minutes. Add salt, black pepper, thyme, pepper flakes and turmeric; cook 1 minute. Add broth, water, peas and shrimp. Simmer, covered, 2 minutes.
Remove from heat. Stir in couscous; cover; let stand 5 minutes. Serve, garnished with olives.
1- 2 T olive oil (original recipe calles for 1/3 cup!)
2 medium onions, halved and thinly sliced to yield 2 1/2 cups
1 teaspoon cumin seed
1 teaspoon ground coriander
2 teaspoons sea salt, more as needed
1 garlic clove, peeled and minced
1 eggplant, quartered lengthwise and thinly sliced to yield 6 1/2 cups
1 butternut squash, peeled, seeded, quartered lengthwise and thinly sliced to yield 5 cups
2 medium zucchini, trimmed and sliced into rounds to yield 2 cups
1 yellow bell pepper, cored and sliced into strips to yield 1 1/2 cups
1 28-ounce can diced tomatoes.
1. Place a large, wide pan over medium heat, and add oil. When it's hot, add onions, cumin, coriander and 2 teaspoons salt. Sauté until onion is tender, about 3 minutes. Add garlic, and sauté for 1 minute.
2. Add eggplant and squash. Cook, stirring occasionally, until they begin to soften, 3 to 4 minutes. Add zucchini, bell pepper and tomatoes. Stir well, and reduce heat to low. Simmer, partially covered and stirring occasionally, for 1 hour.
3. Remove from heat, and adjust salt to taste. Allow to cool to room temperature before serving. If desired, cover and refrigerate, reheating gently before serving.
4 (6oz) chicken breasts, skinless & boneless
2 tsp dried basil
1/4 tsp salt, divided
1/4 tsp pepper, divided
1 cup diced yellow bell pepper
1 (16oz) can navy beans, rinsed and drained
1 (14oz) can Italian diced tomatoes, undrained
1. place chicken in slow cooker and sprinkle with basil, 1/8 tsp salt and 1/8 tsp pepper.
2. Combne remaining salt, pepper, bell pepper, beans and tomatoes in bowl and stir well. Spoon over chicken. Cover with lid and cook on high 1 hour and low 5 hours. Spoon bean mixture into each of 4 shallow bowls. Top each with 1 breast and 3/4 cup bean mixture.
I found this recipe in Martha Stewart's Everyday Food. It's delish
Shrimp and Tomatoes
-1.5 lb medium shrimp (peeled and deveined)
-1 tbls plus 2 tsp olive oil
-1/8 tsp red-pepper flakes
-2 tbls fresh lemon juice
-3 garlic cloves thinly sliced
-6 plum tomatoes (cored, halved lengthwise, and sliced 1/2 inch thick)
-2 tbls chopped fresh parsley
1. In a large nonstick skillet, heat 1 tbls oil over high heat; swirl to coat pan. Season shrimp with salt and ground pepper. Add half the shrimp to the pan; cook until opaque throughout, 3-4 minutes. Transfer to a plate; repeat with remaining 2 tsp oil and shrimp.
2. Reduce heat to medium; add garlic and red-pepper flakes. Stir in tomatoes (I peel them before adding it); cook until they begin to breakdown, 4-6 minutes. Season with salt.
3. Return shrimp and any accumulated juices to pan. Add parsley and lemon juice; toss to coat. Serve over pasta, rice, or spinach if desired.
*** per serving (without pasta) 256 calories; 8.9 grams fat; 35.8 grams protein; 7.5 gr carbohydrates; 1.2 gr fiber
Hello everyone! I'm new to the Core Program. I haven't been to a class yet... waiting for payday! But, I've been working with it for over a week and love it. I had a meat loaf that was delicious!
Saute garlic, onion, green pepper, celery, and sliced mushrooms in your 2 tsp. olive oil.
Let them cool slightly and mix them with 1 lb. 93% ground beef, about 1/2 cup oatmeal, 2 eggs, and maybe 3/4 cup of salsa. Season with whatever you like. I used Italian seasoning, salt, pepper. I froze it in those very small loaf pans (approx 4"x2"). Recipe yielded 6 little meatloaves. This way I don't binge.
I'm certainly open to any advice anyone has to offer. Thanks! Judi
I tried this recipe the other night and it was really good, so I thought that I'd share...
8 oz uncooked whole-wheat spaghetti
2 tsp olive oil
1/2 cup onion(s), chopped
2 medium garlic clove(s), minced
1 medium green pepper(s), diced
1 cup mushroom(s), sliced
1 pound uncooked boneless, skinless chicken breast(s), cut into 2-inch pieces
2 tsp dried basil
1 1/2 tsp curry powder
1/2 tsp table salt
1/4 tsp black pepper
28 oz canned diced tomatoes
1/4 cup parsley, fresh, chopped
Cook spaghetti according to package directions. Drain, run under warm water and cover with foil to keep warm.
Meanwhile, heat oil in a large saucepan or stock pot over medium-high heat. Add onion, garlic, green pepper and mushrooms. Sauté until vegetables are tender and mushrooms release juice, about 4 minutes. Add chicken and sauté until golden brown on all sides, about 5 minutes. Add basil, curry powder, salt, and black pepper; stir to coat.
Add tomatoes and bring mixture to a boil. Reduce heat to low, partially cover and simmer 15 minutes. Remove from heat and stir in parsley.
Transfer spaghetti to four shallow bowls and spoon chicken mixture over top. Yields about 1 cup of chicken mixture and 1 cup of spaghetti per serving.