Jamaican Jerk Chicken

This is pretty easy and OH SO GOOD, I SWEAR. It is definitely a family favorite. So good it'll make you wanna slap somebody. Serves 4.

4 chicken breasts (or any chicken part you like, really)
1 jalapeno pepper, seeded and sliced
2 tbsp minced onion (fresh or dried)
1/2 tsp cinnamon
1/2 tsp nutmeg
1 tbsp minced garlic
1/2 tsp red pepper flakes
2 tsp thyme
1/4 cup red or white wine (any brand, your choice!)

Combine the jalapeno pepper, minced onion, cinnamon, nutmeg, garlic, red pepper flakes, thyme and wine in a ziploc bag. Slosh it around some to make sure everything gets mixed. Add your chicken and seal, making sure all the air is let out. Slosh the chicken around the mixture, making sure all the chicken is coated in the spices. Put on a dish and stick it in the fridge overnight to marinate.

After marinating, spray a broiling pan with nonstick spray and put it under a preheated broiler. Let broil about 25 minutes, turning chicken pieces halfway through.

Done! Easy and just delicious. 4 points a serving too! PERFECT!

Eat up!

Served here with Caribbean Rice and Collard Greens

Spicy Slow Cooker Pineapple Pork Roast

I whipped this up before we left for an appointment and when we got back we had a hot, tasty, home-cooked meal. The pineapple sure made a yummy gravy! Serves 4.

1 2 pound pork loin
1 can crushed pineapple
1 tbsp minced garlic
1/2 tsp black pepper
1/2 tsp paprika
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp red pepper flakes (more or less, as you wish)
2 tbsp flour dissolved in 1/2 cup water

Mix up the black pepper, paprika, onion powder and garlic powder, and rub over the pork loin. Spray a pan with nonstick spray and proceed to brown the pork loin on all sides.

While the pork loin is browning, mix up the pineapple, minced garlic and red pepper flakes in the crockpot. Once the pork is done browning, put it into the crockpot and spoon some of the pineapple over it. Set on high for 4 hours or low for 7 hours.

Once done, take out the pork loin and add the dissolved flour to the juices in the crockpot. Mix well and cover for about 5 minutes to thicken and set. Spoon over the roast.

About 4 points a serving. Enjoy, it's yummmmmy!

Served with Steamed Brussel Sprouts and Baked Potato with Sour Cream

Chicken Marsala

This is a great dish. I love the addition of the lemon juice, and it plays up the taste of the wine really well. I like serving this with brown rice and some veggies on the side. You ought to try this. Serves 4.

4 chicken breasts, cut lengthwise

2 4-oz cans mushrooms (or however many you want!)

1 onion, chopped

1 tbsp minced garlic

1 tsp black pepper

1 tsp paprika, plus 1 tsp for sprinkling

3 tbsp flour

1/2 cup lemon juice

1 cup marsala wine (or white wine)

2 tbsp parmesan cheese

1 tbsp parsley

Spray a pot with nonstick spray. Toss in the onion, garlic and mushrooms, saute for a couple minutes till onions and mushrooms are tender. Add your chicken. I like to cut chicken breasts lengthwise, so that it is thinner and cooks faster. Stir and saute till no pink is left. Put everything in an ovenproof dish.

Mix the lemon juice, wine, flour, paprika and black pepper in a bowl.  Mix up the parmesan cheese, paprika and parsley in another bowl. Pour over the chicken and pop in the oven for about 20 minutes. and sprinkle over the top of the chicken. Bake for about 20 minutes.

Voila!

 

About 5 points a serving. Eat up!

Here served with Brown Rice and Collard Greens

Easy, Yummy Crockpot Chili

We are getting to have cooler fall weather now and chili sure does fit the bill for filling comfort food. But it doesn't mean it has to be fattening either. Plus it is budget friendly, and that is always a good thing. Serves 6.

1 pound  97/3 ground beef (or 93/7, or even ground turkey!)
3 15 oz cans beans, your choice
2 cans diced tomatoes (or about 6-8 fresh, chopped)
1 onion, chopped
1 tbsp minced garlic
1 bunch cilantro
1 packet chili seasoning
1/4 tsp cayenne pepper (or red pepper flakes, you can use more or less)

Brown your ground beef (or turkey!). Add your onions and garlic to the pan and saute with the meat till onions a bit translucent. Pour the meat, onions and garlic into the crockpot, along with the beans, chili seasoning, cilantro and pepper. Give it a good stir and set on high for 4 hours, 6-8 hours on low.

If you would want to use dry beans, soak them overnight before hand and then make sure to boil them in a pot for at least 10 minutes before putting in your crockpot. Dry beans have a toxin called Phytohaemagglutinin that a crockpot's temperature cannot kill, so you definitely have to boil them first to get rid of it. It makes people sick, so you ought to be careful. But using canned beans definitely makes it easier, and bypasses the risks. Just an FYI.

About 8 points a serving. Good stuff!!

This Mama's Chicken Noodle Soup

This soup is absolutely from scratch. Well, except for the noodles. But it is total comfort food. Great served with crackers or biscuits and awesome to serve on chilly days. It just warms you up and makes you feel better. Serves 4.

2 boneless, skinless chicken breasts
1 onion, cut in half
1 tsp garlic
2 teaspoons peppercorns
2 stalks celery, broken up, plus 2 chopped
1 bay leaf
1 carrot, chopped finely
2 tsp parsley
8 oz wide egg noodles
salt and pepper to taste

Get your pot and fill it halfway with water. Put it on the stove, set on high heat and toss in your chicken breasts. No need to thaw! I just toss it in along with the onion, garlic, peppercorns, broken up celery and bay leaf. Bring to a boil and set on medium. Let simmer covered for about 1 hour (or even more). Add some water if it has gone too low.

Take the chicken breasts out and set aside. Get a strainer and put it over another pot, pour the broth through. I like to get a fork and just press on the onion and celery to get the juices out. Throw out what was strained, you just need the broth. Now put that on the stove on medium heat along with the chopped celery, carrot, noodles and parsley. Chop up the chicken breasts (or shred them with a fork). They should be well cooked and very tender now.

Add your chopped or shredded chicken into the pot and let simmer for about 10-15 minutes, till noodles are done and carrots are tender. Salt and pepper to taste. If you want it a little bit thicker, add 1 tbsp flour to 1/2 cup water and mix into the soup. Let stand for a few minutes to thicken before serving.

5 points a serving. Now curl up and enjoy your soup.

I chose to thicken it a bit!

Tasty Fried Green Beans

Green Beans are just so awesome made this way. Even my second daughter Pecan would eat this, and she absolutely hates green beans. I like it with a little spice to it, but if you don't want it that way, you don't have to! Serves 4.

5 cups green beans, chopped
6 slices turkey bacon, chopped
1 onion, chopped
1 tbsp minced garlic
1/2 tsp red pepper flakes (more or less, depends on your taste)
1 1/2 cups water

Get a pot and spray it with nonstick spray. Heat and add your turkey bacon, onion, garlic and saute for a couple minutes till onion is translucent and bacon is a little toasted. Add your red pepper flakes and water. Mix, and bring to a boil. Put heat on medium and let it simmer covered for about 10-15 minutes.

After that, add your green beans and mix well, making sure all the beans are coated. Cover and let simmer for about 20-25 minutes on medium heat. During last 5 minutes of cooking, take the cover off, set heat on high and burn off the excess liquid, leaving just a little in the bottom of the pot. Give it a last stir, and bring to the table.

1 point a serving. AWESOME! Totally great served with your favorite meats or stews!

Salmon Patties

This is one of my favorite dinners. I like it with a bit of heat, and a little toasted. It's nice and a bit creamy when you bite into it though. Another plus: very budget friendly. Serves 4.

3 5 oz cans boneless flaked salmon, drained
1 1/2 cups bread crumbs (plain or seasoned, your choice)
1 egg, beaten
1/2 cup mayonnaise (I used Fat Free Miracle Whip, but use what you wish!)
1 tbsp parsley
1/2 tsp cayenne pepper (more if you are so inclined)
1/2 tsp black pepper
1 tsp paprika
1 tsp garlic powder

Preheat oven to 375F.

Dump the bread crumbs, parsley, cayenne pepper, black pepper, paprika and garlic powder into a mixing bowl. Use a fork or a whisk to mix it up. Add then the mayonnaise and egg and mix thoroughly. Lastly, add the salmon and mix well, making sure everything is well incorporated.

I like to line a cookie sheet with some aluminum foil and then spray it with nonstick spray, but you don't have to. It just makes cleanup easier and makes your sheet last longer.

Now make patties with your salmon mixture. Form it into a ball and smoosh it down, smoothing out the edges, and set on the cookie sheet. Will make about 10-11 patties. Stick it in the oven for about 25 minutes.

About 3 points per 2 patties. My kids love this too! And so does my husband! So, it's a win-win!