Crockpot Teriyaki Chicken

·         2 lbs boneless chicken breasts (or leg quarters)

·         1/4 cup brown sugar

·         ½ cup soy sauce

·         2 tablespoons cider vinegar

·         ½ teaspoon ground ginger

·         1 clove minced garlic

·         ⅛ teaspoon pepper

·         2 teaspoons cornstarch

·         2 teaspoons water

• Place chicken in the crockpot.
• In a medium bowl combine sugar, soy sauce, vinegar, ginger, garlic, and pepper. Pour over chicken and cook on low 4-5 hours.
• Remove chicken from slow cooker, chop into cubes, and set aside.
• Strain the cooking liquid into a skillet and bring to a boil.
• In a small bowl whisk cornstarch and water until combined.
• Slowly add cornstarch mixture to boiling liquid and reduce to a simmer. Allow sauce to thicken for 2-3 minutes then toss the chicken back in.
• Coat chicken with sauce and let heat through.

Grilled Sausage Potato Foil Packets

Grilled Sausage Potato Foil Packets

 

Print

Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

These Grilled Sausage and Potato Foil Packets are fantastic for an easy grilling weeknight or camping meal! 316 calories and 9 Weight Watchers SmartPoints

Author: Dara Michalski | Cookin' Canuck

Serves: Serves 4

Ingredients

• 1 lb. Little Potato Co. Creamer potatoes (I used Something Blue)
• 4 pre-cooked chicken sausages, cut into ¾-inch circles
• 2 red bell peppers, cut into 1-inch pieces
• 1 yellow onion, cut into 1-inch pieces
• 4 tsp olive oil
• 4 garlic cloves, minced
• 1 ½ tsp dried oregano
• 1 ½ tsp paprika
• ½ tsp salt
• ½ tsp ground pepper
• ¼ cup minced flat leaf parsley

Instructions

1. Preheat the grill to medium-high heat.
2. Cut the Creamer potatoes into halves or quarters, depending on the size of the potatoes. (The Something Blue potatoes are on the larger side, so I cut them into quarters.)
3. In a medium bowl, stir together the potatoes, sausages, bell pepper, onion, olive oil, garlic, oregano, paprika, salt and pepper.
4. Using 2 pieces of foil per packet (each 12 to 15 inches long), for a total of 4 packets, form an X by overlapping the foil. Alternatively, use one bigger sheet of heavy duty foil for each packet.
5. Divide the potato mixture into 4 portions and place in the middle of each foil X. Wrap the foil over each portion, pinching to seal.
6. Place the foil directly on the grill and cook until the potatoes are tender and starting to brown, about 30 minutes.
7. Carefully unwrap the foil, garnish with parsley if desired, and serve.

Notes

Weight Watchers Points: 9 (SmartPoints), 6 (Points+), 7 (Old Points)

Nutrition Information

Serving size: 1 packet | Calories: 316.4cal | Fat: 11.9g | Saturated fat: 2.7g | Carbohydrates: 18.1g |Sugar: 12.6g | Sodium: 776.1mg | Fiber: 4.2g | Protein: 17.8g | Cholesterol: 60.0mg

Asian Zing from Buffalo Wild Wings

Asian Zing Sauce


2 teaspoons cornstarch
4 teaspoons rice wine vinegar
1/2 cup corn syrup
1/3 cup sugar
1/4 cup chili-garlic sauce (sriracha)
1 tablespoon soy sauce
1 teaspoon lemon juice
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon garlic powder

Combine all ingredients and blend in a blender

White Chicken Chili

This is Mandi Forester's White Chicken Chili, that won the Rachel Ray home cook contest based on home votes.

1 32 oz box chicken broth
3 cans white beans, left undrained
5 cups cooked chicken (rotisserie or boiled)
1 16 oz jar salsa
1 8 oz block pepper jack cheese, grated
2 t. ground cumin
2 cloves garlic, minced
black or white pepper to taste
Optional:  1/2 cup finely crushed tortilla chips (if you like chili thicker)

Place all ingredients in pan and cook on medium-high until cheese is melted.  (I usually make on stove, but you could throw in crockpot and warm through). 

Serve with corn chips and sour cream. 

Sloppy Joes

1 lb groun beef
1/2 onion, chopped
1 T. mustard
2 T. brown sugar
1 T. red vinegar
1 t. salt
3/4 cup ketchup
1 can campbells chicken gumbo soup

Brown hamburger and onion.  Drain grease and stir in remaining ingredients.  Simmer uncovered 15 minutes.

Greek Chicken

Chicken Breasts (chicken tenders will work too)
1-2 cucumbers
1-2 tomatoes
bottle of Italian Dressing
Feta Cheese

Marinate chicken in Italian dressing in Ziploc bag.  Cut up cucumbers and tomatoes in bite-size pieces and marinate them in Italian dressing (separate from chicken).  Refrigerate 4-6 hours. 

Grill chicken.  Serve chicken covered with the fresh cucumber and tomato.  Top with feta cheese.

Quick, easy, and my kids love this dish.

Turkey Vegetable Soup

1 lb. lean ground turkey

1 medium onion, chopped
2 small zucchini, quartered and sliced
2 large carrots, cute in 1" julienne strips
3 cans (14 oz each) beef broth
1 jar (26 oz) pasta sauce
1 can kidney beans, rinsed and drained
1 can great northern beans, rinsed and drained
1 can Italian diced tomatoes (undrained)
1 T. dried parsley flakes
2 t. dried oregano
1 t. pepper
1 t. hot pepper sauce
1 c. uncooked small shell pasta

Cook turkey and onion until no longer pink. Drain.  Add zucchini & carrot and cook 1 minute longer.  Stir in broth, beans, tomatoes, and seasonings.  Bring to boil.  Reduce heat and simmer 45 minutes.  Cook pasta according to package directions.  Stir in pasta and serve.

Yield 10 servings
1 serving:  242 calories, 4 g fat, 38 mg cholesterol, 888 mg sodium, 34 g carbohydrate, 7 g fiber, 17 g protein.

Asian Flank Steak

1/2 cup soy sauce
1/2 cup sherry cooking wine

1/4 cup honey
2 T sesame oil
2 T (heaping) minced ginger
2 T minced garlic
2 t. crushed red pepper flakes

2 large flank steaks (or flat iron steaks or skirt steaks)

(I usually half this recipe and only use 1 large flank steak as it's the perfect amount for my family).

Garnish:  roasted sesame seeds and slivered green onions

Mix Marinade ingredients together a bowl.  Place steaks in a Ziploc bag and pour marinade over steaks.  Refrigerate 3-6 hours.  Grill steaks 4 minutes on each side for medium rare steaks.  Allow steaks to rest 5 minutes before slicing.  Garnish with sesame seeds (I don't roast mine) and slivered green onion.  Slice into thin strips and serve. 

Note: (Unless Tige is in the mood to grill, I usually just cook this in a frying pan on the stove over high heat.  About 6 minutes each side for medium.  It gets charred on the outside. Don't skip the onion, that's the best part!  I usually serve this Barbados sweet potatoes because it also needs fresh ginger, so I have it on hand for both recipes).