Sweet n' Spicy Chicken

This was one of my favorite new recipes this month. If you can find sugar free preserves you can use those, I wasn't able to find them, unfortunately peach preserves are not popular here in Michigan.

Sweet n Spicy Skillet



Serving Size : 6
Points per Serving: 3 points

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound boneless skinless chicken breast -- cut into 1/2" cubes
3 tablespoons taco seasoning mix
1 tablespoon extra virgin olive oil
1/3 cup peach preserves
11 ounces salsa

Place the chicken in a large resealable plastic bag; add taco seasoning and toss to coat. In a skillet, brown chicken in oil. Combine salsa and preserves; stir into skillet. Bring to a boil. Reduce heat; cover and simmer for 2-3 minutes or until meat juices run clear.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 165 Calories; 3g Fat (18.1% calories from fat); 18g Protein; 16g Carbohydrate; 1g Dietary Fiber; 44mg Cholesterol; 380mg Sodium. Exchanges: 2 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat; 1 Other Carbohydrates.

Cajun Stir Fry

Very good, a little spicy, and it had some sausage in it, which I can't get enough of! Serve it over spaghetti, rice or other noodles, all of it is good.

Cajun Stir Fry



Serving Size : 6
Points per Serving: 3

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound boneless skinless chicken breast
1/2 pound turkey kielbasa
9 1/4 ounces onion
8 1/4 ounces tomatoes
8 ounces bell pepper -- multiple colors, cut into chunks
3 large garlic clove
1 tablespoon extra virgin olive oil
4 teaspoons dried basil
4 teaspoons dried oregano
4 teaspoons dried parsley
1 1/2 teaspoons cajun seasoning
1/2 teaspoon salt
1/4 teaspoon pepper

In a large nonstick skillet, stir-fry the chicken, kielbasa, onion and garlic in oil until onion is tender. Add the peppers, mushrooms, tomatoes, herbs, Cajun seasoning, salt and pepper. Cook and stir until chicken juices run clear and vegetables are crisp-tender.

Combine cornstarch and cold water until smooth; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over spaghetti.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 171 Calories; 5g Fat (28.3% calories from fat); 21g Protein; 10g Carbohydrate; 3g Dietary Fiber; 70mg Cholesterol; 613mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

Colorful Chicken Stew

Below is the recipe I made last night for dinner. It was good, filling, and very low points. You can of course mix up the veggies in it, using more or less, or different kinds, but be aware, that not following the recipe exactly will change the nutritional information that I'm providing. It's never a bad idea to check the Nutritional Information yourself regardless.

Colorful Chicken Stew

Points: 3 points per serving
Serving Size : 10

2 pounds boneless skinless chicken breast, uncooked
14 1/2 ounces diced tomatoes with green chilies
10 1/2 ounces potatoes
14 ounces carrots -- chopped
4 ounces celery -- chopped
8 1/2 ounces onion -- chopped
2 1/2 ounces green pepper
2 ounces yellow peppers
2 1/2 ounces red pepper
2 cups Chicken Broth less sodium
2 teaspoons sugar
1 teaspoon chili powder
1/4 teaspoon pepper
1 tablespoon cornstarch

In a 5-qt. slow cooker, combine the first 12 ingredients. In a small bowl, combine cornstarch and water until smooth. Stir into chicken mixture. Cover and cook on low for 8-10 hours or until vegetables are tender.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 173 Calories; 1g Fat (7.1% calories from fat); 23g Protein; 16g Carbohydrate; 3g Dietary Fiber; 53mg Cholesterol; 361mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.