How To Prepare
Combine first 3 ingredients in a large heavy-duty, zip-top plastic bag; add beef, and seal bag. Shake to coat beef.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add beef, and cook 10 minutes or until browned on all sides, stirring often.
Transfer beef to a 4-quart electric slow cooker coated with cooking spray. Add wine and next 6 ingredients; toss well. Cover and cook 6 hours on high setting or 8 to 10 hours on low setting until meat is tender and sauce thickens. Add mushrooms 1 hour before cooking is completed. Remove and discard bay leaf. Stir thoroughly.
Ten minutes before sauce is done, cook noodles according to package directions, omitting salt and fat; drain. Place 1/2 cup noodles on each of 8 individual serving plates. Spoon beef mixture evenly over hot noodles.
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Slow-Cooked Beef Burgundy
How To Prepare
In a shallow bowl, mix the flour and pepper. Lightly coat the round steak pieces in the flour mixture.
Heat the oil in a skillet over medium heat, and saute the celery, onion, and carrots about 5 minutes, until tender. Remove from heat, and set aside. Mix in the round steak pieces, and cook until lightly browned.
Place the vegetables and steak in a slow cooker. Mix in the tomatoes with juice, Worcestershire sauce, and syrup.
Cover, and cook 8 to 10 hours on Low, until the round steak is very tender.
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Slow Cooker Swiss Steak
How To Prepare
Add beef, onion, broth, vinegar, celery, garlic, carrots and potatoes to slow cooker.
Cover and cook over low setting for 8-10 hours, or over high setting for 3-4 hours.
Add maple syrup, ginger, nutmeg and flour to cooker, stir and turn to high heat – cook for 30 minutes more.
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Slow Cooker Sauerbraten
How To Prepare
1. In a nonstick wok or large nonstick pan, add canola oil and preheat over medium-high heat. Stir in cooked chicken and scallions; stir-fry for 1 minute.
2. Add cooked rice, celery, and teriyaki. Cook for about 3 minutes until heated through, tossing gently to coat all ingredients. Push rice mixture to the sides of wok or pan. Add egg whites to center of wok. Cook and stir about 1 minute or until the eggs are completely cooked. Mix eggs into rice mixture. Add sesame oil, pepper and stir fry ingredients all together.
3. Serve immediately. Store leftovers in refrigerator for up to 2 days.
Makes 6 servings (about 1 cup each)
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Skinnylightful Chicken Fried Rice
How To Prepare
Directions:
Chop all the vegetables really fine, using a chopper or food processor.
Heat a large skillet over medium high heat. Add the meat to the pan and break it up as it cooks. Season with steak seasoning and cook the meat until it browns, then add onion, garlic, carrots, mushrooms and red peppers to the skillet. Reduce heat to medium and add red wine vinegar and Worcestershire sauce, cook 5 more minutes. Add tomato sauce and paste to pan, stir to combine. Cover and reduce heat to simmer and cook an additional 5 minutes. Using a measuring cup, pile 1/2 cup of sloppy meat onto toasted buns.
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Skinny Sloppy Joes
How To Prepare
1. Prepare the noodles according to package directions. Drain and set aside.
2. In the meantime, in a large nonstick pot or pan, heat the olive oil. Cook the cubed chicken breast over medium heat until all pink color is gone. Add the mushrooms, garlic, ginger and cook over medium heat for 4 minutes. Stir often. Mix in broth, vinegar, teriyaki and red pepper flakes. Bring to a boil. Stir in cabbage and chicken. Return to a boil; reduce heat and simmer, uncovered, for 5 minutes.
3. Stir in cooked noodles, lemon juice and remove from heat.
4. Ladle into each bowl and garnish each serving with 1 tablespoon sliced green onions.
Makes 4 main course servings
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Skinny Hot and Sour Chicken Soup
Ingredients
- 16 oz (1 lb) skinless lean chicken breast, cubed
- 3 ounces rice noodles cooked,
- 1 teaspoon olive oil
- 3 cups (6 oz) fresh shiitake mushrooms, stems removed and caps thinly sliced,
- 3 cloves (about 1 tablespoon) fresh garlic, chopped
- 1 tablespoon ginger (from a jar), see shopping tip
- 3 (14-ounce) cans no salt added chicken broth, see healthy benefits
- 3 tablespoons seasoned rice vinegar
- 2 tablespoons Mrs. Dash Teriyaki Marinade
- ¼ teaspoon red pepper flakes
- 2 cups cabbage, shredded
- 1½ cups cooked chicken, diced
- 2 tablespoons lemon juice
- ¼ cup green onions, sliced for garnish
Ingredients
- 16 oz (1 lb) skinless lean chicken breast, cubed
- 3 ounces rice noodles cooked,
- 1 teaspoon olive oil
- 3 cups (6 oz) fresh shiitake mushrooms, stems removed and caps thinly sliced,
- 3 cloves (about 1 tablespoon) fresh garlic, chopped
- 1 tablespoon ginger (from a jar), see shopping tip
- 3 (14-ounce) cans no salt added chicken broth, see healthy benefits
- 3 tablespoons seasoned rice vinegar
- 2 tablespoons Mrs. Dash Teriyaki Marinade
- ¼ teaspoon red pepper flakes
- 2 cups cabbage, shredded
- 1½ cups cooked chicken, diced
- 2 tablespoons lemon juice
- ¼ cup green onions, sliced for garnish
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How To Prepare
Instructions
1. In a large pot, add chicken broth, mushrooms, teriyaki, Splenda, sherry and ginger and mix well. Turn heat up to a boil, then turn down to a simmer and cook for 15 minutes.
2. Stir in the chicken and ½ cup scallions. Continue to cook for 10 more minutes. Add brown rice and cook for an additional 5 minutes.
3. Ladle 1 cup into each bowl. Sprinkle with a little scallions and sesame seeds, if desired.
Makes 8 cups (each serving, 1 cup)
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Skinny Chinese Chicken Soup
Ingredients
Ingredients for Garnish: (optional)
Ingredients
Ingredients for Garnish: (optional)
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How To Prepare
1. In a microwave-safe bowl, add mushrooms, zucchini, bell peppers, and onions. Cook in microwave for 4-5 minutes until onion are soft.
2. In a large pan or soup pot, heat 1 teaspoon olive oil. Add garlic and cook for 1 minute. Stir in red pepper flakes and all the cooked veggies including the liquid from veggies.
3. Stir in wine and vinegar. Deglaze by boiling down until liquid has almost evaporated about 5 minutes. Stir in chicken broth and pasta sauce. Bring to a boil, turn down to simmer, cover and simmer for 15 minutes. Add cooked chicken and simmer 5 minutes to heat through.
Makes 10 cups (each main course serving about 2 cups)
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Skinny Chicken Cacciatore Soup
Ingredients
- 4 cups mushrooms, sliced (1-12oz bag)
- 3 cups zucchini, sliced then chopped into 4
- 2½ cups yellow or red bell pepper, chopped
- 2 cups onions, chopped
- 1 teaspoon olive oil
- 2 teaspoons garlic, chopped
- â…› teaspoon red pepper flakes
- ½ cup white or red wine
- 1 tablespoon balsamic vinegar or white vinegar
- 4 cups no salt added chicken broth, I used Swanson’s
- 2 cups no salt added pasta sauce (from a jar),
- 1 teaspoon Italian seasonings
- Fresh ground pepper, to taste
- 16 oz (2 cups lean, skinless ,chicken breast, cooked and chopped)
Ingredients
- 4 cups mushrooms, sliced (1-12oz bag)
- 3 cups zucchini, sliced then chopped into 4
- 2½ cups yellow or red bell pepper, chopped
- 2 cups onions, chopped
- 1 teaspoon olive oil
- 2 teaspoons garlic, chopped
- â…› teaspoon red pepper flakes
- ½ cup white or red wine
- 1 tablespoon balsamic vinegar or white vinegar
- 4 cups no salt added chicken broth, I used Swanson’s
- 2 cups no salt added pasta sauce (from a jar),
- 1 teaspoon Italian seasonings
- Fresh ground pepper, to taste
- 16 oz (2 cups lean, skinless ,chicken breast, cooked and chopped)
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