Chicken Ropa Vieja

Chicken Ropa Vieja

Found at Gina's Skinny Recipies

This Cuban inspired dish is made with shredded chicken breast cooked in the crock pot, then sauteed with bell peppers, onions, cumin and lots of Latin flavor!

Leftovers make a delicious burrito bowl (I love Chipotle!) served over brown Cilantro lime rice, Southwestern black bean salad, lettuce and shredded cheese.

Chicken Ropa Vieja

Skinnytaste.com

Servings: 6 • Size: 2/3 cup • Old Points: 4 pts • Points+: 4 pts

Calories: 184.5 • Fat: 6 g • Carb: 6 g • Fiber: 1 g • Protein: 24.5 g • Sugar: 1.5 g

Sodium: 149 mg • Cholesterol: 61 mg

Ingredients:

For the Slow Cooker:  

• 3 (22.5 oz) skinless boneless chicken breasts
• 1 small onion, quartered
• 1 tomato, quartered
• 1 carrot, peeled and chopped
• 2 cloves garlic, peeled
• 2 bay leaves
• kosher salt

To finish:

• 1 tbsp olive oil
• 2 cloves garlic
• 1 small onion, sliced long
• 1 small green bell pepper, seeded and thinly sliced
• 1 small red bell pepper, seeded and thinly sliced
• 1/4 cup dry white wine (or chicken broth)
• 1/2 cup tomato sauce
• 1 tsp cumin
• 1/4 tsp garlic powder
• 1/2 tsp kosher salt, plus more to taste
• black pepper to taste

Directions:

Place chicken, 1 onion, tomato, carrot, and 2 cloves of garlic into crock pot. Add just enough water to cover, add bay leaves and salt and cook high for 4 hours until the chicken is tender. When done, remove chicken and shred with two forks; set aside. Reserve the broth.

In a large deep skillet, heat the olive oil over medium heat. Add the remaining garlic, onions, green peppers, and red peppers. Cook about 3 to 4 minutes, or until soft. Stir in the cooked chicken, tomato sauce, white wine, and about 3/4 cup of the reserved broth to create a sauce. Season with cumin, garlic powder, salt, and pepper. Cover and simmer on low for about 8 to 10 minutes, adding more broth and seasoning if needed. Makes 4 cups.

Chicken Enchilada Recipe

Chicken Enchilada Recipe

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Found at Tone and Tighten

Ingredients:

4 boneless, skinless chicken breasts

1 (16 oz) jar salsa

1 tablespoon homemade taco seasoning  (or a packet of reduced-sodium taco seasoning)

1/2 teaspoon garlic powder

salt and pepper to taste

8 whole wheat tortillas

1 (10 oz) can enchilada sauce

1 cup reduced-fat cheddar cheese, shredded

Directions:

Spray slow cooker with non-stick cooking spray. Place chicken in slow cooker, top with salsa, taco seasoning, garlic powder, and salt and pepper. Cook on LOW for 4-6 hours or HIGH for 2-3 hours.

When finished cooking, shred chicken with 2 forks.

Preheat oven to 350 degrees. Place 1/2 -3/4 cup of chicken mixture on tortilla, roll up, and place in 9x13" baking pan sprayed with non-stick cooking spray. Repeat with remaining tortillas until chicken is gone. Top enchiladas with enchilada sauce and sprinkle with shredded cheese. Bake for 20-25 minutes, or until cheese is melted.

Top with your favorite enchilada toppings (lettuce, tomato, avocado, onion, olives, fat-free sour cream, etc.

5-Star Grilled Teriyaki Chicken

5-Star Grilled Teriyaki Chicken

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Recipe by Six Sisters

Ingredients

1 pound chicken breast (chicken tenders and thighs work too)

1 cup teriyaki sauce

1/4 cup lemon juice

2 garlic ( cloves, minced)

2 teaspoons sesame oil

Directions

Place chicken, teriyaki sauce, lemon juice, garlic, and sesame oil in a large ziploc bag. Close bag and shake to

thoroughly coat the chicken. Place chicken in the refrigerator for 8-12 hours (I sometimes even marinate it

overnight), turning the bag once or twice throughout the day to make sure the chicken is marinating evenly.

When ready to cook, turn the grill on to high heat.

Remove chicken from bag and immediately throw away any remaining marinade. Grill for 6 to 8 minutes on

each side, or until juices run clear when chicken is pierced with a fork.

I served this with Mom's Potato Salad and Grilled Zucchini.

Serves 4

Raw Zucchini Noodles with Tomatoes and Pesto

Raw Zucchini Noodles with Tomatoes and Pesto

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Found at Gina's Skinny Recipes

Servings: 4 • Size: 1 1/4 cups • Old Pts: 3 pts • Points+: 4 pts

Calories: 148 • Fat: 12 g • Carb: 9 g • Fiber: 3 g • Protein: 4 g • Sugar: 3 g

Sodium: 102 mg (without salt) • Cholesterol: 4 mg

Ingredients:

For the Pesto:

• 1 cup packed fresh basil
• 1 clove garlic
• 1/4 cup fresh grated parmesan cheese
• kosher salt & pepper to taste
• 3 tbsp extra virgin olive oil

For the zoodles:

• 21 oz (3 medium or 4 small) zucchinis
• 1 cup heirloom grape or cherry tomatoes, halved
• kosher salt and black pepper to taste

Directions:

In a food processor pulse basil, garlic, parmesan cheese, salt and pepper until smooth. Slowly add the olive oil while pulsing. Set aside.

Spiralize the zucchini, cut it into smaller strands if they are too long and place them in a work bowl. Toss with the pesto and tomatoes and season with salt and pepper as needed.

**I combined all of my favorite end-of-summer garden vegetables and created this simple, raw, vegetarian spiralized zucchini and pesto dish.

As much as I look forward to the Fall, I'm not quite ready for summer to be over. Having fresh herbs at my fingertips is what I'll miss the most, so I'm taking all my basil and making skinny pesto with it to freeze and use throughout the year.

Roasted Sweet Potatoes and Onions

Roasted Sweet Potatoes and Onions

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You will love this yummy Roasted Sweet Potatoes & Onions recipe. It's sweet, onion-y and incredibly delicious.

PREP: 5 MINS COOK: 25 MINS TOTAL: 30 MINS

INGREDIENTS:

2 sweet potatoes, sliced into 1/8-inch thick coins

1 onion, quartered then cut into 1/2-inch slices

2 Tbsp. Olive oil

1/2 tsp. sea salt (or more or less to taste)

shake on Montreal Steak Seasoning as desired

DIRECTIONS:

Preheat oven to 400 degrees.

Combine all ingredients in a large bowl. Toss with a spoon until vegetables are evenly-coated.

Prepare a baking sheet with aluminum foil or parchment paper, and spray with cooking spray. Transfer vegetables to the baking sheet, and spread so that they are evenly spaced in a single layer. Bake for 20-30 minutes, or until onions begin to crisp and brown, and sweet potatoes are cooked through.

• optional: additional seasonings (see note below)
• toss with a tablespoon of balsamic vinegar (when tossing with the olive oil)
• toss with various seasonings before roasting
• Italian seasonings (oregano, thyme, parsley, rosemary, etc.)
• smoked paprika
• chipotle and/or chile powder and cumin
• after roasting, top with…
• chopped fresh parsley
• toasted slivered almonds
• freshly-grated Parmesan

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This delicious recipe brought to you by GIMME SOME OVEN

http://www.gimmesomeoven.com/roasted-sweet-potatoes-onions/

Quinoa Sweet Potato Patties with Caramelized Onions and Mushrooms

Quinoa Sweet Potato Patties with Caramelized Onions and Mushrooms

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Found on Fabtastic Eats

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 2-4 Patties, depending on the size

Quinoa & Sweet Potato Mashed together to form the perfect base for Caramelized Onions, Mushrooms, and a drizzle of BBQ Sauce!

Ingredients

• 1 Teaspoon Oil
• 1 Teaspoon Butter
• 1 small yellow onion, sliced
• 3-4 baby bella mushrooms, sliced
• 1/4 cup dry quinoa, cooked according to instructions
• 2 medium sweet potatoes
• 2 Tablespoons Flour
• 1 teaspoon smoked paprika
• 3 Tablespoons BBQ Sauce, divided
• salt and pepper

Directions

1. Heat a large skillet over medium heat. Add the butter and oil, heating up until shimmering
2. Add the onions and mushrooms, toss to coat, and spread evenly over the bottom of the pan. Reduce heat to medium-low, and cook for 30-40 minutes more, stirring often, so they don't stick and burn to the bottom. Set aside.
3. While the caramelizing is going on, Scrub your sweet potatoes, poke with a fork, and pop in the microwave for 10-12 minutes, or until soft all the way through.
4. Peel away the skins of the sweet potato and mash it together in a bowl. Add the cooked quinoa, flour, paprika, 1 Tablespoon of the BBQ Sauce, and a dash of salt and pepper. Mix together and form into patties.
5. Re-heat the skillet to medium-high heat. Carefully place patties on it, cooking each side 2-3 minutes until golden brown, flipping one time, carefully.
6. Place on plates, top with caramelized onions and mushrooms, drizzle with a little BBQ sauce and enjoy!

Crustless Zucchini Pie

Crust-less Zucchini Pie

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Gina's Skinny Recipes

Servings: 6 • Serving Size: 1/6th • Old Points: 3 pts • Points+: 3 pts

Calories: 125.3 • Fat: 4.8 g • Protein: 8.1 g • Carb: 13.1 g • Fiber: 2.0 g • Sugar: 2.5 g

Sodium: 420.1 mg

A simple savory pie made with summer zucchini, shallots, mozzarella and parmesan cheese. If you're looking for a tasty way to use up your summer zucchini, this is it!

It makes a wonderful side dish to any meal or serve it at a potluck or brunch.

To make shredding the zucchini easier, just throw it in the food processor. You'll want to put the zucchini in a cheesecloth and give it a good squeeze to take out all the moisture.

Ingredients:

• 10 oz shredded zucchini, all liquid squeezed out
• 1/2 cup shallots, chopped
• 1/4 chopped fresh chives
• 1/2 cup part skim mozzarella
• 2 tbsp grated parmesan cheese
• 1/2 cup white whole wheat flour (King Aurthur)
• 1 tsp baking powder
• 2/3 cup fat free milk
• 1 tsp olive oil
• 2 large eggs, beaten
• 1/2 tsp kosher salt
• fresh cracked pepper to taste
• cooking spray (I used my misto)

Directions:

Preheat oven to 400°. Lightly spray a pie dish with cooking spray or your misto. Combine zucchini, shallots, chives, and mozzarella cheese in a bowl.

Sift flour and baking powder in a medium bowl. Add remaining ingredients to the bowl and blend well. Combine with zucchini mixture and pour it into the pie dish.

Top with parmesan cheese and bake 30-35 minutes or until knife comes out clean from the center. Let it stand at least 5 minutes before serving.

Makes 6-8 servings.