Brown Sugar Chicken

Recipe From: "A Year of Slow Cooking" Blog

Ingredients & Directions: Click the link above.

Rating: So yummy and sweet!
Warming Up: Warms up well.
Notes:
I made a half batch and used chicken tenders, diet soda, and lite soy sauce.
I added baby carrots for the last hour (needs to be longer next time).
My serving suggestion is to eat it over acorn squash...a small laddle of the sweet liquid over the whole thing meant I didn't need brown sugar on my squash. :)
I also suggest reading all the comments on her blog, there are a lot of great ideas and modifications.

My Turkey Chili

Today was the perfect day to make chili - a big football game on tv and frigid temperatures outside. My recipe for chili changes almost every time I make it, but does have some common ingredients. Below is today's version. (amounts are in italics because that's what changes each time) Also, I tend to "eyeball" the measurements. I don't like a lot of beans in my chili, so today's version had a total of about one can between the two types.


Ingredients:
1 lb ground turkey
5 green onions, chopped
1 can diced tomatoes (with onion and garlic)
1/2 can low sodium black beans
1/2 can chili beans (medium sauce)
12 oz low sodium V8 juice
Emeril's Southwest Seasoning
other spices to taste


Directions:

I am a big fan of "less dishes to do, the better," so I make this in one pan.

1. Brown ground turkey, adding spices as desired. (I've found that the ground turkey in a tube falls apart more easily, making it perfect for this recipe. I add garlic at this point - because I add garlic to basically everything.) Drain meat, if needed.
2. Add green onions, tomatoes, and beans. Stir, cooking for a little bit, letting everything get incorporated.
3. Add juice and Emeril's Seasoning (to taste), stir. 
4. Simmer on low heat, stirring occasionally. (Today I let it cook until the game was over - about an hour and a half.)
5. Serve with condiments you like. (for me: light sour cream and cheddar cheese, today: beer bread on the side.)

Rating: I tweak the recipe every time, but it's always tasty!
Warming Up: always warms up nicely.

Chicken and Herb Dumpling Stew

Recipe From: Weight Watchers Slow Cook It Cookbook

Ingredients:
3/4 lb skinless, boneless chicken thighs - cut into 3/4 inch chunks
3 large carrots - sliced
1/2 lb red potatoes - scrubbed and diced
1/4 tsp salt
1/4 tsp black pepper
1 can seasoned chicken broth with vegetables and herbs (14.5 oz)
1 1/2 Tbsp water
1 Tbsp cornstarch
1 1/2 c frozen pearl onions - thawed
1 cup frozen peas - thawed
1 c low-fat buttermilk baking mix
1 Tbsp chopped fresh dill
5 Tbsp fat-free milk

Directions:

1. Combine chicken, carrots, potatoes, salt and pepper in a 5 or 6 quart slow cooker. Pour in broth. Press chicken mixture down into broth. Cover and cook until chicken and vegetables are fork-tender - 3-4 hours on high, or 6-8 hours on low.
2. About 50 minutes before cooking time is up, whisk water and cornstarch in small bowl until smooth. Stir cornstarch mixture, onions, and peas into slow cooker. Cover and cook on high until mixture simmers and thickens, about 15 minutes.
3. Meanwhile, combine baking mix and dill in medium bowl. Stir in milk just until soft dough forms.
4. Drop dough by rounded 2 tablespoonfuls onto simmering stew, making 4 dumplings. Cover and cook until toothpick inserted into center of dumpling comes out clean, about 30 minutes. 
• Recipe makes 4 servings.

Rating: good stuff! 
Warming Up: just as good as the first night
Notes:

• I originally made this recipe after Thanksgiving - it was a great way to use leftover turkey (white meat).
• I used carrots and onions I had frozen.
• I omitted the peas because I don't care for them.
• Instead of dill, I used diced garlic in the dumplings.
  

WW Points*: 7