Crockpot Breakfast
32 ounces frozen hash browns
1 pound cooked lean ham cubed
1 onion, diced
1 green bell pepper, diced
1 1/2 cup shredded cheese
12 eggs
1 cup skim milk
1 teaspoon salt
1 teaspoon black pepper
Spray crock pot well with cooking oil.Divide potatoes, ham, veggies and cheese so you can create several layers of each in the crock pot.Start with the hash browns, then ham, onions, peppers and then the cheese. Repeat until there are several layers.Beat eggs, milk salt and pepper pour over layers in the crock pot. Cover and turn on LOW.Cook for 10-12 hours overnight.
12 servings at 6 WW points each
www.recipegoldmine.com
Thursday, January 7, 2010
Sweet & Sour Chicken Kabobs
Sweet & Sour Chicken KabobsLow fat cooking is a snap - use purchased plum sauce for these tasty morsels.
Servings: 4Serving Size: 1 Kabob
‹ Back to Entrees
• 1 pound boneless, skinless chicken breasts, cut into 1 1/2 inch cubes
• 3 tablespoons soy sauce
• 1/3 cup plum sauce
• 1/4 teaspoon red pepper flakes
• 2 teaspoons grated orange rind
• 1 teaspoon grated gingerroot
• 1 medium sweet Vidalia onion, cubed into 1 1/2 inch chunks
• 4 fresh pineapple spears, cut into 6 pieces
Marinate cubed chicken in soy sauce for 15 minutes. Cut onion into 1 1/2 inch chunks. Cut pineapple spears into 6 pieces each. Set aside.
Lightly oil grill rack and heat grill or preheat oven broiler.
In small bowl, combine plum sauce, orange rind, gingerroot and red pepper flakes and mix well and set aside.
Alternately skewer chicken, onion and pineapple onto 15 inch metal skewers. Discard leftover soy marinade. Place kabobs 4 to 6 inches over medium high heat or charcoal grill. Brush plum mixture over kabobs. Cover grill and cook 4 to 5 minutes. Turn and brush again. Cover and cook an additional 4 to 5 minutes.
If broiling, place on broiler pan 4 to 6 inches from heat using above times.
Per Serving: 166 Calories2g (8% calories from fat)22g Protein15g Carbohydrate1g Dietary Fiber53mg Cholesterol921mg Sodium
Low Fat Recipes Furnished by LowFatLifestyle.com© - Copyright
Servings: 4Serving Size: 1 Kabob
‹ Back to Entrees
• 1 pound boneless, skinless chicken breasts, cut into 1 1/2 inch cubes
• 3 tablespoons soy sauce
• 1/3 cup plum sauce
• 1/4 teaspoon red pepper flakes
• 2 teaspoons grated orange rind
• 1 teaspoon grated gingerroot
• 1 medium sweet Vidalia onion, cubed into 1 1/2 inch chunks
• 4 fresh pineapple spears, cut into 6 pieces
Marinate cubed chicken in soy sauce for 15 minutes. Cut onion into 1 1/2 inch chunks. Cut pineapple spears into 6 pieces each. Set aside.
Lightly oil grill rack and heat grill or preheat oven broiler.
In small bowl, combine plum sauce, orange rind, gingerroot and red pepper flakes and mix well and set aside.
Alternately skewer chicken, onion and pineapple onto 15 inch metal skewers. Discard leftover soy marinade. Place kabobs 4 to 6 inches over medium high heat or charcoal grill. Brush plum mixture over kabobs. Cover grill and cook 4 to 5 minutes. Turn and brush again. Cover and cook an additional 4 to 5 minutes.
If broiling, place on broiler pan 4 to 6 inches from heat using above times.
Per Serving: 166 Calories2g (8% calories from fat)22g Protein15g Carbohydrate1g Dietary Fiber53mg Cholesterol921mg Sodium
Low Fat Recipes Furnished by LowFatLifestyle.com© - Copyright
Mexican Chicken Lime Soup
Mexican Chicken Lime SoupServe with baked tortilla chips.
Servings: 4
• 2 corn tortillas, cut into 2 x 1/2 inch pieces
• 1/3 cup onion, chopped
• 1/4 cup jalapeno pepper, seeds and pith removed, chopped
• 4 cups low sodium chicken broth
• 1 cup shredded chicken
• 1 large tomato, chopped
• 2 tablespoons fresh lime juice
• 4 slices limes (to garnish)
Spray a skillet with olive oil cooking spray and fry the tortilla strips until brown & crisp, drain on paper towel.
Spray the pan lightly again and saute the onions and jalapeno until just tender. Add broth and chicken. Cover and simmer for 20 minutes.
Add chopped tomato and simmer 5 more minutes. Stir in the lime juice. Taste and adjust the seasoning.
Ladle into hot bowls, add tortilla strips and garnish with a slice of lime.
Per Serving: 165 Calories; 1g Fat (6.0% calories from fat); trace Saturated Fat; 24g Protein; 18g Carbohydrate; 2g Dietary Fiber; 27mg Cholesterol; 574mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0 Fat.
Low Fat Recipes Furnished by LowFatLifestyle.com© - Copyright 2007
Servings: 4
• 2 corn tortillas, cut into 2 x 1/2 inch pieces
• 1/3 cup onion, chopped
• 1/4 cup jalapeno pepper, seeds and pith removed, chopped
• 4 cups low sodium chicken broth
• 1 cup shredded chicken
• 1 large tomato, chopped
• 2 tablespoons fresh lime juice
• 4 slices limes (to garnish)
Spray a skillet with olive oil cooking spray and fry the tortilla strips until brown & crisp, drain on paper towel.
Spray the pan lightly again and saute the onions and jalapeno until just tender. Add broth and chicken. Cover and simmer for 20 minutes.
Add chopped tomato and simmer 5 more minutes. Stir in the lime juice. Taste and adjust the seasoning.
Ladle into hot bowls, add tortilla strips and garnish with a slice of lime.
Per Serving: 165 Calories; 1g Fat (6.0% calories from fat); trace Saturated Fat; 24g Protein; 18g Carbohydrate; 2g Dietary Fiber; 27mg Cholesterol; 574mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0 Fat.
Low Fat Recipes Furnished by LowFatLifestyle.com© - Copyright 2007
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