FAMOUS! Shredded Buffalo Chicken

First I spray the slow cooker with cooking spray, then put in about 2 lbs boneless, skinless, fat trimmed chicken breasts. Cover them with some Frank's red hot buffalo (you could use other brands, I've just found this to be the best nutritionally), several Tbs at least, to taste. I then add several splashes of Tabasco, some garlic powder, onion powder, paprika, chili powder (if you dare, ha!) and black pepper. Cover all of that with no salt added no sugar added tomato sauce, until the chicken is completely covered but there isn't too much excess. Cover and cook on low 7 hours, or until chicken is cooked through. When it's done, just shred the chicken with a couple forks right in the slow cooker.

I wish I could remember who originally gave me this recipe on OH but she is a goddess for doing so! This recipe is amazing!

My husband loves to use tortillas to make wraps and my son likes to use Tostitos Scoops and use the chicken as a chip dip.

VSG serving is 6 ounces (for people 6 months post op or more) and if you are less than 6 months or have really tight restriction I would go with 4 ounces

One serving (at 6 ounces) is

286 calories
9 carbs
6 fat
49 protein
3 sugar

ENJOY!!!

Bacon Topped Turkey Meatloafs with BBQ sauce

Bacon Topped Turkey Meatloafs with BBQ sauce

¾ cup grated zucchini, all moisture squeezed dry with paper towel
2 tbsp onion, minced
2 tbsp diced red pepper
½ cup bread crumbs
¼ cup BBQ sauce
1 large egg
1 tsp smoked paprika
1 tsp salt
1.3 lb ground turkey
6 slices center cut bacon (cut in half)

Pre heat oven to 350, spray muffin pan

Mix zucchini, onion, red pepper, breadcrumbs, bbq sauce, egg, paprika, and salt. Add the turkey and combine until mixed through

Divide the mixture into 12 muffin tins. Place 1/2 slice of center cut bacon on top then add a touch of BBQ sauce on top.

Bake for roughly 25 minutes (I didnt look at the exact time when I put them in the oven)

1 muffin:101 calories
2 g fat
9 g carbs
11 protein
4 sugar

Pair these up with a fresh veggie and your family is set!

 

Turkey Stuffed Red Peppers

Turkey Stuffed Peppers
Gina's Weight Watcher Recipes
Servings: 6 servings (1/2 pepper)

Calories: 184.7 • Fat: 2.3 g • Protein: 20.8 g • Carb: 20.2 g • Fiber: 1.6 g

1 lb lean chopped turkey meat

1 garlic, minced

1/4 onion, minced

1 tbsp chopped fresh cilantro or parsley

1 tsp garlic powder

1 tsp cumin powder

salt to taste

3 large sweet red bell peppers, washed

1 cup fat free chicken broth

1/4 cup tomato sauce

1 1/2 cups cooked rice

Olive oil spray

1/4 cup reduced fat shredded cheese

Heat oven to 400°. Spray a little olive oil spray in a medium size saute pan and heat on a medium flame. Add onion, garlic and cilantro to the pan. Saute about 2 minutes and add ground turkey. Season with salt and garlic powder, and cumin and brown meat for several minutes until meat is completely cooked through. Add 1/4 cup of tomato sauce and 1/2 cup of chicken broth, mix well and simmer on low for about 5 minutes. Combine cooked rice and meat together.

Cut the bell peppers in half lengthwise, and remove all seeds. Place in a baking dish. Spoon the meat mixture into each pepper half and fill it with as much as you can. Place all stuffed pepper halves on the baking dish and pour the remainder of the chicken broth on the bottom of the pan. Cover tight with aluminum foil and bake for about 35 minutes. Top with shredded cheddar cheese and enjoy.

My husband likes to take hidden valley ranch and dip the bites he cuts up into the ranch.

Creamy Italian Chicken (crock pot style)

Me and my crock pot have a new found relationship recently. I'm so busy working full time, going to school full time, taking a child to sports practices, and kickboxing at least 5 days a week that I find it difficult to get the motivation to cook a huge meal every night.

Here is my favorite crock pot recipe and my 4 year old eats it up every time I make it so I know its good if he will eat it! HA!

"Creamy Italian Chicken"

3 pounds boneless/skinless chicken breast
1 can campbells cream of chicken soup with herb
1 block of philedelphia 1/3 less fat cream cheese (cut into chunks)
1 pack good seasons italian dressing dry mix (made with 1/4 cup water)

Directions: Spray crock pot with non-stick spray. Place the chicken breasts in crock pot, pour the cream of chicken soup over chicken, pour the italian dressing mixture over chicken, and then spread the cubes of cream cheese evenly over all. Cook on low for 6-8 hours and use forks to shred when done.

Serve over rice (for the family)

For VSGer's one serving is 6 ounces and here are the nutrition facts:


Calories: 249
Fat: 10g
Carbs: 3g
Protein: 34g
Sugar: 1g