Saturday, October 17, 2009

Crock Pot White Chicken Chili

I came across this recipe on the Betty Crocker website and thought it looked pretty tasty, so I made it up a few nights ago. It was a wonderful, rich, filling soup with a little kick of spice that tasted great on a cool autumn night! I made a batch of cheddar onion bread in my bread maker to top off the meal, yum!

Crock Pot White Chicken Chili

4skinless chicken thighs
1large onion, chopped (1 cup)
2cloves garlic, finely chopped
1 3/4cups chicken broth (from 32-oz carton)
1teaspoon ground cumin
1teaspoon dried oregano leaves
1/2teaspoon salt
1/4teaspoon red pepper sauce
2cans (15 to 16 oz each) great northern beans, drained, rinsed
1can (11 oz) white shoepeg corn, drained (I just used yellow corn)
3tablespoons lime juice
2tablespoons chopped fresh cilantro

Remove excess fat from chicken. In 3 1/2- to 4-quart slow cooker, mix onion, garlic, broth, cumin, oregano, salt and pepper sauce. Add chicken.

Cover and cook on Low heat setting 4 to 5 hours.

Remove chicken from slow cooker. Use 2 forks to remove bones and shred chicken into pieces. Discard bones; return chicken to slow cooker. Stir in beans, corn, lime juice and cilantro. Cover; cook on Low heat setting 15 to 20 minutes or until beans and corn are hot.
Weight Watchers points per serving: 4

Saturday, October 3, 2009

WW Au Gratin Potatoes

I found this recipe on the Weight Watchers website and I was BLOWN AWAY by how amazing these potatoes are, so yummy!!! By far the BEST au gratin potatoes I have ever made. I served them with these delicious apple and Gouda cheese chicken sausages from Costco. They are pre-cooked so you only have to reheat them. The potatoes are 3 points a serving and the sausage is another 3 points, so 6 points for the whole dinner! Jarom is already asking when we can have that for dinner again!

Weight Watcher's Au Gratin Potatoes (Serves 8)


1 spray(s) cooking spray

1 Tbsp butter

1 medium onion(s), thinly sliced

2 Tbsp all-purpose flour

2 cup(s) fat-free skim milk

2 pound(s) Yukon Gold potato(es), thinly sliced

1 cup(s) low-fat shredded cheddar cheese

1 tsp table salt

1/4 tsp black pepper


  • Preheat oven to 375°F. Coat a 2-quart covered baking dish with cooking spray.

  • Melt butter in a large pot over medium heat. Add onion and cook, stirring occasionally, until onion begins to brown, about 5 minutes. Stir in flour; add milk slowly, stirring. Add potatoes and stir to mix. Bring to a boil. Stir in 3/4 cup of cheese, salt and pepper.

  • Pour mixture into prepared baking dish and level out surface. Bake for 1 hour, uncovered. Cover and bake until potatoes are fork-tender, about 20 minutes more.

  • Change oven temperature to broil. Sprinkle remaining cheese over potatoes. Broil 6 inches from the heating element until the cheese is golden brown, about 1 to 2 minutes. Allow to cool for 5 minutes before slicing into 8 pieces.