Recipes!

As promised, for weeks now (sorry!!!) here are two recipes that I have made over the last few weeks.  They are both super duper tasty!  I made a few changes of my own to them and I noted that for you. 

First recipe is the Crock pot Chicken and Dumplings (courtesy of Weight Watchers)

Ingredients:
6 skinless, boneless chicken breast halves
(about 1 1/2 lbs), cut into 1-inch pieces
2 medium Yukon gold potatoes, cut into 1-inch pieces (I did 3 medium)
2 cups baby cut carrots
2 celery ribs, sliced (I did 3 ribs)
2 (10 3/4 oz) cans condensed 98% Fat Free cream of chicken soup (I did the low sodium)
1 cup water
1 tsp dried thyme leaves, crushed (if you are not a fan of thyme you can eliminate completely, it is a very strong herb)
1/4 tsp ground black pepper
2 cups all-purpose baking mix
2/3 cup milk

Directions:

1. Stir the chicken, potatoes, carrots and celery into a 6 quart slow cooker.  (You need at least a 6 quart, if you have bigger, it's better)

2. Stir the soup, water, thyme and black pepper in a medium bowl and pour the mixture over chicken and vegetables in the slow cooker.

3. Cover and cook on LOW 7 to 8 hours or until chicken is cooked through.

4. Stir the baking mix and milk in a medium bowl. Drop the batter by spoonfuls onto the chicken mixture. Increase the heat to HIGH. Tilt the lid to vent and cook for 30 minutes or until the dumplings are cooked in the center.

Yield: 8 Servings
Serving Size: About 1 1/4 cups per serving

WW Plus+ = 8 per serving.

Nutrition Information:
Calories 312, Carbs 33 g, Fat 8 g, Fiber 3 g, Protein 25 g

Here's another recipe!  This one was super duper yummy and was gone within 2 days of making. 

Lemon Blueberry Bread Recipe

Ingredients

• 1/3 cup melted butter
• 1 cup white sugar (I substituted for Splenda and did 40 of the individual packets)
• 3 tablespoons lemon juice (I did 4, because I LOVE lemon flavor)
• 2 eggs
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup milk
• 2 tablespoons grated lemon zest (Again, because I love lemon, I did 3)
• 1 cup fresh or frozen blueberries

Glaze ingredients

• 2 tablespoons lemon juice
• 1/4 cup powdered sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
2. In a mixing bowl, beat together butter, 1 cup sugar, juice and eggs. Combine flour, baking powder and salt; stir into egg mixture alternately with milk. Fold in lemon zest, nuts, and blueberries. Pour batter into prepared pan.
3. Bake in preheated oven for 60 to 70 minutes, until a toothpick inserted into center of the loaf comes out clean. Cool bread in pan for 10 minutes. Meanwhile, combine lemon juice and 1/4 cup powdered sugar in a small bowl. Remove bread from pan and drizzle with glaze. Cool on a wire rack. (I actually used a cutting board, that way the drizzle was able to go all over and it wasn't a mess)

Enjoy these recipes!  If you make them, let me know what you think!!!