Crock Pot Turkey White Bean Pumpkin Chili

http://www.skinnytaste.com/2011/10/crockpot-turkey-white-bean-pumpkin.html

A perfect fall chili made with pumpkin puree, ground turkey, white beans, green chili and spices. Top this with chopped fresh cilantro, scallions, jalapeños, light sour cream, and/or reduced fat cheddar and serve it with baked chips on the side for a wonderful lunch or dinner.

I am so happy to share this one with you!!! Not all my crock pot experiments get me excited, but when they do they wind up here on Skinnytaste. The pumpkin is not sweet at all, in fact, if you don't mention it, no one would even know it's there but it does add beautiful color to the chili and for picky eaters, a great way to sneak in vegetables.
This is pretty mild as far as heat goes, if you want more kick use chipotle chili powder in place of the chili powder and use it according to your taste. Leftovers can be frozen, enjoy!

Crock Pot Turkey White Bean Pumpkin Chili
Gina's Weight Watcher Recipes
Servings:

9 •

Serving Size:

1 cup •

Old Points:

3 pts •

Points+:

5 pts

Calories:

182.6 •

Fat:

2.3 g •

Protein:

23.3 g •

Carb:

10.9 g •

Fiber:

8.8 g • Sugar: 2.1

Sodium:

429.8 (without salt)

Ingredients:

• cooking spray (I use my misto)
• 2 lb 99% lean ground turkey
• 1/2 tsp olive oil
• 1 small onion, chopped
• 3 garlic cloves, minced
• 1 tsp chili powder, to taste
• 2 bay leaves
• 2 tsp cumin
• 1 tsp oregano
• 2 (15 oz cans) of white northern or navy beans, rinsed and drained
• 15 oz can pumpkin puree (not pumpkin pie filling)
• 4.5 oz canned chopped green chile
• 2 cups low sodium, fat free chicken broth
• fat free sour cream for topping (optional)
• chopped cilantro and chives for topping (optional)
• salt and pepper to taste

Directions:

Heat

a large heavy saute pan over high heat and lightly

spray

with oil.

Add

meat and cook, breaking it up until white, about 5 minutes

.  Add

to crock pot.

Add

oil to the saute pan, then onions, garlic,

sauté

about 3 - 4 minutes;

add

cumin and

sauté

another minute.

Add

to crock pot.

Add

beans, pumpkin puree, green chilis, broth, chili powder, oregano, and bay leaves.

Cover

and

cook

on high for 4 hours or low for 8 hours.

Remove

bay leaves and

adjust

seasoning to taste before serving. Enjoy!

Baked Honey Mustard Chicken

Rated: Submitted By: Mary Bane Photo By: LynnInHK Prep Time: 15 Minutes Cook Time: 45 Minutes Ready In: 1 Hour Servings: 6

"This tangy-sweet favorite is quick from start to delicious finish."

Ingredients:

6 skinless, boneless chicken breast halves salt and pepper to taste 1/2 cup honey

1/2 cup prepared mustard 1 teaspoon dried basil 1 teaspoon paprika 1/2 teaspoon dried parsley

Directions:

1.	Preheat oven to 350 degrees F (175 degrees C).
2.	Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover.
3.	Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.

ALL RIGHTS RESERVED © 2012 Allrecipes.com

Printed from Allrecipes.com 1/7/2012

Chicken and Dumplings

Weight Watchers Recipe

Ratings (246)

6PointsPlus Value

Prep time:  15 min

Cook time:  25 min

Serves: 6

This seemingly rich comfort food (just like mom used to make) is a satisfying, healthy version of the traditional version which was so much higher in fat.

Ingredients   1 1/4 pound(s) uncooked boneless skinless chicken breast(s), cut into 1-inch pieces    1/8 tsp table salt, or to taste    1/8 tsp black pepper, or to taste    2 Tbsp all-purpose flour    1/2 tsp table salt    1/4 tsp black pepper    2 tsp vegetable oil      4 medium uncooked leek(s), white and light green parts only), thinly sliced      4 medium uncooked shallot(s), thinly sliced      2 medium uncooked carrot(s), sliced into thin rounds      2 rib(s) (medium) uncooked celery, sliced    1 leaf/leaves bay leaf    1 tsp thyme, fresh      2 1/2 cup(s) fat-free chicken broth    2 Tbsp all-purpose flour      2 Tbsp uncooked cornmeal    3/4 tsp baking powder    1/4 tsp table salt    1 1/2 tsp parsley, minced    1/4 cup(s) low-fat milk    1/2 cup(s) apple juice      1/2 cup(s) frozen green peas, thawed    Instructions Season chicken with 1/8 teaspoon each salt and pepper. Mix flour with 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle chicken with 1 tablespoon of seasoned flour. In a large skillet, heat oil and lightly brown chicken. Remove from pan. In the same skillet, sauté leeks and shallots until lightly golden, about 3 minutes. Add carrots, celery, bay leaf and thyme and cook another 3 minutes. Stir in remaining tablespoon of seasoned flour and it cook until it begins to color, about 1 minute. Pour in chicken broth and apple juice. Return chicken to pot. Bring to boil; reduce heat and simmer, partially covered, until chicken is cooked through, 5 to 7 minutes. Meanwhile to make dumplings, sift 2 tablespoons flour, cornmeal, baking powder and 1/4 teaspoon salt together into a bowl. Stir in parsley. With a fork, stir in milk until dough just comes together. Drop dumpling mixture with a teaspoon into chicken mixture. Simmer, covered, about 6 to 8 minutes. Add peas, and cook until dumplings are done, another 2 to 4 minutes. Serve in six 1-cup portions.

 

Mexican-Style Brown Rice Casserole

Weight Watchers Recipe

Ratings (1414)

8PointsPlus Value

Prep time:  12 min

Cook time:  30 min

Serves: 6

Like a burrito in a bowl, this dish is great for parties. Serve a big salad on the side.

Ingredients 1 spray(s) cooking spray      4 cup(s) cooked brown rice      1 1/4 cup(s) fat free salsa    1 tsp Durkee ground cumin, or other brand      15 oz canned refried beans      10 oz frozen corn kernels, thawed      4 oz canned green chili peppers, mild, diced    1 Tbsp chili powder      10 oz chopped frozen spinach, or collard greens, thawed and set to drain in a strainer over a bowl    3/4 cup(s) low-fat shredded Cheddar cheese, divided    2 Tbsp cilantro, fresh, chopped (optional; for garnish)    Instructions Preheat oven to 375ºF. Coat a 2-quart rectangular, round or oval baking dish with cooking spray In a large bowl, combine rice, salsa and cumin. Spoon 2 cups of rice mixture into prepared baking dish and spread out to evenly cover bottom of dish. In another large bowl, combine refried beans, corn, chili peppers and chili power. Using a rubber spatula, scrape bean mixture on top of rice layer and smooth out top. Squeeze out any excess water from spinach or collard greens and then spread on top of bean layer; sprinkle with 6 tablespoons of cheese. Top with remaining rice mixture and smooth out top; sprinkle with remaining cheese. Place casserole on a large rimmed baking sheet to catch any spillage. Bake until heated through and cheese is browned and bubbling, about 30 minutes. Sprinkle with cilantro (if desired), cut into 6 pieces and serve. Notes Leftover brown rice works well in this dish. Or save time by picking some up at your local Chinese restaurant.

Tomato and Pepper Lasagna

Weight Watchers Recipe

Ratings (450)

7PointsPlus Value

Prep time:  20 min

Cook time:  65 min

Serves: 8

Comforting layers of pasta, tomatoes, peppers and cheese. So good and so filling! A definite hit in cold-weather months.

Ingredients

	24 oz store-bought marinara sauce
	1 cup(s) canned diced tomatoes, fire-roasted, drained
	1 cup(s) part-skim ricotta cheese
	1 cup(s) shredded part-skim mozzarella cheese
	1 cup(s) shredded Parmesan cheese, Parmigiano-Reggiano suggested
	1/4 cup(s) fat-free egg substitute
	1/4 tsp table salt
	1/4 tsp black pepper
	1/4 tsp dried oregano
	6 item(s) uncooked lasagna noodles, regular or whole-wheat
	1/2 cup(s) roasted red peppers (packed in water), water-packed, cut into thin strips

Instructions

• Preheat oven to 350ºF.
  
• In a small pot, combine marinara sauce and tomatoes; set over low heat and simmer for 10 minutes to allow flavors to blend.
  
• Meanwhile, in a large bowl, combine ricotta, mozzarella and Parmesan cheeses; stir to combine. Stir in egg substitute, salt, pepper and oregano.
  
• Spoon 1 cup of sauce in bottom of an 11- X 7-inch glass baking dish. Arrange 2 lasagna noodles over sauce, down center of dish. Spread half of cheese mixture (about 1 cup) over noodles; top with pepper strips. Place 2 more noodles on top; spread with remaining cheese mixture. Top with 1 cup of marinara sauce; place remaining 2 lasagna noodles on top. Spoon remaining sauce over top and gently press down on lasagna.
  
• Cover dish loosely with aluminum foil; bake for 40 minutes. Remove foil; bake until sauce is lightly browned and noodles are tender when tested with a knife, about 10 to 15 minutes more. Remove from oven and let sit for 5 minutes to firm up slightly. Slice into 8 pieces and serve. Yields 1 piece per serving.

Notes

• If you're short on time, skip simmering the marinara sauce with the diced tomatoes.
  
  Vary the color and flavor of this recipe by adding a layer of tender baby spinach leaves or spicy arugula leaves with the pepper strips (could affect PointsPlus values).

Italian Pasta and Bean Soup with Sausage

Weight Watchers Recipe

Ratings (160)

5PointsPlus Value

Prep time:  12 min

Cook time:  15 min

Serves: 9

Packed with beans, sausage and spaghetti, this soup delivers a big hearty taste. Top with minced pickled peppers for extra flavor.

Ingredients   31 oz canned white beans, small variety, drained and rinsed    2 spray(s) cooking spray    1 tsp olive oil    1/8 oz fresh sage, about 3 to 4 medium leaves, finely chopped    2 clove(s) (medium) garlic clove(s), minced    1/2 pound(s) cooked chicken sausage(s), Italian-style, cut into bite-size pieces      28 oz canned crushed tomatoes, with puree    1 Tbsp canned tomato paste, or to taste    2 1/2 cup(s) water    3 cup(s) canned chicken broth    1 tsp table salt, or to taste    1/4 tsp red pepper flakes, or to taste      3 oz uncooked whole-wheat spaghetti, broken into small pieces    Instructions Puree half of beans in a blender; set aside. Coat bottom of a large soup pot with cooking spray. Add oil; heat over medium heat. Add sage and garlic; cook, stirring constantly, until fragrant, about 1 minute. Add sausage; cook, stirring frequently, until sausage starts to brown, about 2 to 3 minutes. Add pureed beans, whole beans, crushed tomatoes, tomato paste, water, broth, salt and pepper to pot. Bring soup to a boil; stir in spaghetti. Continue cooking soup according to time specified by pasta manufacturer. Season to taste with salt and red pepper flakes. Yields about 1 1/2 cups per serving.