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WW Southern Slow Cooker Chicken and Grits - 7 pts plus - 21g Carbohydrate; 4g Dietary Fiber

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  • Chupa Babi
                          * Exported from MasterCook *             WW Southern Slow Cooker Chicken and Grits - 7 pts plus   Recipe
    Message 1 of 1 , Mar 30, 2013
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      * Exported from MasterCook *
       
                WW Southern Slow Cooker Chicken and Grits - 7 pts plus
       
      Recipe By     :
      Serving Size  : 4     Preparation Time :0:00
      Categories    : Fowl/Poultry                    LowCal (Less than 300 cals)
                      LowerCarbs                      LowFat (Less than 30%)
                      WW
       
        Amount  Measure       Ingredient -- Preparation Method
      --------  ------------  --------------------------------
        1 3/4           cups  fat-free chicken broth
        6               Tbsp  uncooked corn grits
        1               Tbsp  olive oil
        1              small  onion -- diced
        1              clove  garlic -- minced (medium)
        1                cup  mushrooms -- sliced
        1              small  jalapeno pepper -- seeded and minced (do not touch seeds with bare hands)
        1             medium  sweet red pepper -- or yellow pepper, chopped
        2             medium  tomatoes -- cored and chopped
           1/4           tsp  Durkee Ground Cumin Seed -- or other brand
           1/2           tsp  table salt
           1/4           tsp  black pepper
        1              pound  skinless chicken thighs -- cut into 1-inch chunks
       
      Place broth in a 3- to 5-quart slow cooker. Slowly add grits, stirring
      constantly, to avoid lumps; set slow cooker aside.
       
      Heat oil in a large skillet over medium-high heat. Add onion, garlic,
      mushrooms, jalapeno and red pepper; sauté, stirring frequently, about 5
      minutes.
       
      Add vegetables to slow cooker. Place tomatoes, cumin, salt and black
      pepper in slow cooker; stir to mix. Add chicken thighs; cover and cook at
      medium setting for 5 to 6 hours.
       
      Makes 4 servings. Yields about 1 1/2 cups per serving. (Note: This dish
      will be soupy so serve in bowls.)
       
      Like cooking short-cuts? Cut back on prep time and add a spicy, smoked
      flavor to this recipe by using one (14.5-ounce) can of drained, diced,
      roasted tomatoes
       
      Description:
        "7 pts plus"
      Cuisine:
        "Southern USA"
      Source:
        "Weight Watchers"
      S(Formatted by Chupa Babi):
        "Feb 2013"
                                          - - - - - - - - - - - - - - - - - - -
       
      Per Serving (excluding unknown items): 207 Calories; 6g Fat (26.2%
      calories from fat); 20g Protein; 21g Carbohydrate; 4g Dietary Fiber; 54mg
      Cholesterol; 573mg Sodium.  Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1
      1/2 Vegetable; 1/2 Fat.
       
      NOTES : Cooker: 3 to 5-quart
              Time: Low for 5 to 6 hours
       
      Nutr. Assoc. : 0 420 0 0 0 0 0 0 0 3616 0 0 0

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