Weight Watchers Simply Filling Stuffed Chicken (crock pot or oven)


I like making my own stuffed chicken breast in bulk.  Making stuffed chicken yourself is a significant cost savings instead of buying them; especially when chicken is on sale. 
                                                                      
I usually sit down and stuff a dozen or two at a time for the freezer.  I wrap them individually and tightly in plastic wrap and then store them together in a large freezer bag.  I will pull out what I need the day before cooking and let them thaw in the fridge.  Once fully thawed these can be cooked in the oven, toaster oven, or crock pot. 

You can cook these stuffed chicken breast in the crock pot or in the oven.  The possibilities for stuffed chicken breasts are endless, but some of my favorites things to stuff chicken with are:

Low sodium shaved ham and Laughing Cow light cheese (aka Cordon Bleu).  
Count 1 point for each Laughing Cow wedge. 

Fat free feta and shaved low sodium ham or spinach

Ingredients
boneless skinless chicken breasts
Your items for stuffing (i.e. cheese, veggies, meat)
Weight Watchers Breadcrumbs (optional) [make these by drying out / toasting low calorie who wheat bread and then running it through your food processor. 
Egg- wash (i.e. beaten eggs)
salt and pepper

Directions
(1) Place each piece of chicken breast between plastic wrap and pound it thin using a mallet or back of a pan
(2) Place approximately 2 tablespoons of your stuffing onto the chicken breast and then roll tightly. Roll into egg-wash and then breadcrumbs if desired.  Sprinkle with salt and pepper.  At this point, you can wrap these individually in plastic wrap and then freeze in a freezer bag or cook them.

Crock Pot Cooking Directions
Place rolled chicken in the crock pot seam down and top with either 1 cup of chicken broth or (1) 15 ounce can of tomatoes undrained.  Cook on low for 3 1/2-4 hours or on high for 2 1/2 hours.

Oven Directions:
Bake 30 to 45 minutes (depending on the size of your chicken breast) in a 400 degree oven until chicken reaches an internal temperature of 165 degrees.

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Copyright 2014 christineiscooking.com You may repost this recipe and its directions only by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

How to Make the Best Hummus Using Your Crock Pot


I have been making my own hummus for many years now and it's good....but it never tasted as creamy and light as when we went to a great Mediterranean restaurant. I've tried different methods.  First I started with just canned chick peas (way too grainy). Next, I decided to try cooking bags of dried chick peas. This was much better and yielded a much creamier texture, however, dealing with cooking the beans was a pain. Finally, it dawned on me to use my slow cooker!!!!

My son eats a TON of hummus.  He just loves it.  Store bought hummus usually contains soybean oil and soy is very often genetically modified and an endocrine disrupter to boot; so it's something I try and avoid.  It was really important for me to nail this recipe.

Slow cooking the chick peas overnight with a dash of baking soda yielded the most beautiful fluffy beans perfect for creamy hummus.

Directions:
(1) Fill your slow cooker with the amount of dried chick peas / garbanzo beans you desire for your hummus. The beans will approximately double in size after cooking.
(2) Fill your slow cooker with at least enough water to cover the beans two fold.
(3) Cook on low 8 to 9 hours (you can do this overnight)
(4) Drain the beans and follow the directions of your favorite hummus recipe.

Here is my favorite recipe if you don't have one:

Ingredients:
1-2 cloves of garlic
2 cups of cooked chick peas
1/4 cup water
3 tablespoons of lemon juice
2  to 3 tablespoons of tahini
1/2 to 1 teaspoon of salt
2 to 3 tablespoons of olive oil
black pepper or cumin to taste

Directions:
(1) In a food processor or blender, combine all of the ingredients and and process until very creamy smooth.  You can reserve about a tablespoons of the chick peas for garnish. 
(2) Transfer the mixture to a serving platter. Sprinkle with pepper drizzle olive oil over the top. Garnish with reserved garbanzo beans and chopped parsley (if desired).

"LIKE" our FACEBOOK page to get new recipes and additional tips at http://www.facebook.com/christineiscooking

Follow me on PINTEREST http://pinterest.com/christinecooks/

Copyright 2014 christineiscooking.com You may repost this recipe and its directions only by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com


Weight Watchers Simply Filling Stuffed Chicken (crock pot or oven)


I like making my own stuffed chicken breast in bulk.  Making stuffed chicken yourself is a significant cost savings instead of buying them; especially when chicken is on sale. 
                                                                      
I usually sit down and stuff a dozen or two at a time for the freezer.  I wrap them individually and tightly in plastic wrap and then store them together in a large freezer bag.  I will pull out what I need the day before cooking and let them thaw in the fridge.  Once fully thawed these can be cooked in the oven, toaster oven, or crock pot. 

You can cook these stuffed chicken breast in the crock pot or in the oven.  The possibilities for stuffed chicken breasts are endless, but some of my favorites things to stuff chicken with are:

Low sodium shaved ham and Laughing Cow light cheese (aka Cordon Bleu).  
Count 1 point for each Laughing Cow wedge. 

Fat free feta and shaved low sodium ham or spinach

Ingredients
boneless skinless chicken breasts
Your items for stuffing (i.e. cheese, veggies, meat)
Weight Watchers Breadcrumbs (optional) [make these by drying out / toasting low calorie who wheat bread and then running it through your food processor. 
Egg- wash (i.e. beaten eggs)
salt and pepper

Directions
(1) Place each piece of chicken breast between plastic wrap and pound it thin using a mallet or back of a pan
(2) Place approximately 2 tablespoons of your stuffing onto the chicken breast and then roll tightly. Roll into egg-wash and then breadcrumbs if desired.  Sprinkle with salt and pepper.  At this point, you can wrap these individually in plastic wrap and then freeze in a freezer bag or cook them.

Crock Pot Cooking Directions
Place rolled chicken in the crock pot seam down and top with either 1 cup of chicken broth or (1) 15 ounce can of tomatoes undrained.  Cook on low for 3 1/2-4 hours or on high for 2 1/2 hours.

Oven Directions:
Bake 30 to 45 minutes (depending on the size of your chicken breast) in a 400 degree oven until chicken reaches an internal temperature of 165 degrees.

"LIKE" our FACEBOOK page to get new recipes and additional tips at http://www.facebook.com/christineiscooking

Follow me on PINTEREST http://pinterest.com/christinecooks/

Copyright 2014 christineiscooking.com You may repost this recipe and its directions only by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

How to Make the Best Hummus Using Your Crock Pot


I have been making my own hummus for many years now and it's good....but it never tasted as creamy and light as when we went to a great Mediterranean restaurant. I've tried different methods.  First I started with just canned chick peas (way too grainy). Next, I decided to try cooking bags of dried chick peas. This was much better and yielded a much creamier texture, however, dealing with cooking the beans was a pain. Finally, it dawned on me to use my slow cooker!!!!

My son eats a TON of hummus.  He just loves it.  Store bought hummus usually contains soybean oil and soy is very often genetically modified and an endocrine disrupter to boot; so it's something I try and avoid.  It was really important for me to nail this recipe.

Slow cooking the chick peas overnight with a dash of baking soda yielded the most beautiful fluffy beans perfect for creamy hummus.

Directions:
(1) Fill your slow cooker with the amount of dried chick peas / garbanzo beans you desire for your hummus. The beans will approximately double in size after cooking.
(2) Fill your slow cooker with at least enough water to cover the beans two fold.
(3) Cook on low 8 to 9 hours (you can do this overnight)
(4) Drain the beans and follow the directions of your favorite hummus recipe.

Here is my favorite recipe if you don't have one:

Ingredients:
1-2 cloves of garlic
2 cups of cooked chick peas
1/4 cup water
3 tablespoons of lemon juice
2  to 3 tablespoons of tahini
1/2 to 1 teaspoon of salt
2 to 3 tablespoons of olive oil
black pepper or cumin to taste

Directions:
(1) In a food processor or blender, combine all of the ingredients and and process until very creamy smooth.  You can reserve about a tablespoons of the chick peas for garnish. 
(2) Transfer the mixture to a serving platter. Sprinkle with pepper drizzle olive oil over the top. Garnish with reserved garbanzo beans and chopped parsley (if desired).

"LIKE" our FACEBOOK page to get new recipes and additional tips at http://www.facebook.com/christineiscooking

Follow me on PINTEREST http://pinterest.com/christinecooks/

Copyright 2014 christineiscooking.com You may repost this recipe and its directions only by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com