Monday, September 17, 2012

Low-Point White Bean Chicken Chili

Here comes autumn! With the cool, crisp days approaching, soups, stews, and chilis are on a lot of people's menus. Here is a great white bean creamy chicken chili recipe to kick off fall! Enjoy!!

Low-Point White Bean Chicken Chili
Ingredients:
- 1 Tbs olive oil
- 1/2 cup chopped onions
- 1/2 Tbs minced garlic
- 1/4 cup chopped carrots
- 1 lb boneless, skinless chicken breast
- 2 large tomatoes, chopped
- 1/4 cup Rotel sauce
- 1 Tbs minced green chiles
- 1 cup 100% fat-free chicken broth
- 1, 15.5 oz. can Great Northern Beans
- 1, 10 3/4 oz. cream of chicken soup
- 1 1/2 tsp. chili powder
- 2 tsp. cumin
- 2 tsp. oregano
- 1/4 tsp. pepper
- salt to taste (optional)

Heat oven to 400 degrees. Place chicken breast in a baking dish and bake for 12 to 14 minutes. (Chicken may not be all the way done but will finish cooking in the skillet). Remove, let cool slightly, and cut chicken into little bite-sized pieces. Set aside. In a large skillet, heat olive oil over medium-high heat. Add onions, garlic, and carrots and saute' for about 3 minutes, stirring frequently. Add chicken, tomatoes, Rotel sauce, green chiles, and chicken broth. Cook for about 8 minutes, stirring frequently. Add the beans and the rest of the ingredients. Let simmer until heated thoroughly. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

Total servings - 5 1/2 cups
Serving size - 1 cup
Points per serving - 4

"The most I can do for my friend is simply to be his friend." 
- Henry David Thoreau

Tuesday, September 11, 2012

Low-Point Baked Haddock with Sautéed Bacon Brussels Sprouts

It is nice to create a delicious entree that completely fills you up for only five points! This perfectly baked fish with succulent sautéed brussels sprouts has your mouth watering before taking one bite. Healthy, savory, and fulfilling... something you're sure to enjoy!

Low-Point Baked Haddock with Sautéed Bacon Brussels Sprouts

Ingredients:
- 4, 4 oz. skinless, Haddock filets
- Salt-free lemon and pepper seasoning (I used McCormick)
- Fresh basil, chopped
- 3 strips of bacon
- 1 tomato, chopped
- 2 Tbs onion, diced
- 2 tsp. garlic, minced
- 1 carrot, thinly sliced
- 1 pound fresh brussels sprouts
- 1 Tbs plus 2 tsp. olive oil (divided)
- salt and pepper

Preheat oven or grill to 400 degrees. Place one fish filet on a separate piece of aluminum foil. Season each with the lemon and pepper seasoning, add 1/2 tsp. of olive oil on each fish, and sprinkle with fresh basil. Wrap fish in foil and bake for 8 to 10 minutes, turning over once after 4 minutes. Meanwhile, in a skillet, fry bacon until crisp. Remove bacon to plate, leaving hot bacon grease in skillet. Add tomatoes, onions, garlic, and carrots to skillet and sauté for 2 minutes before adding brussels sprouts, 1 Tbs olive oil, salt and pepper, and crumbled bacon strips. Turn heat to low and cover, stirring frequently until brussels sprouts are tender but not mushy. Dish one cup of brussels sprout sauté to plate and place one piece of fish on top. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

Total servings - 4
Serving size - 1, 4 oz. fish with 1 cup brussels sprout sauté
Points per serving - 5


"Faith is knowledge within the heart, beyond the reach of proof." 
- Khalil Gibran