Skinny Chicken Stroganoff

Here is another yummy favorite recipe that is loved at the Corbett house hold. I got this recipe from Pampered Chef...I love all of  their stuff, but I really love the recipe books that I ordered from them.  I have a few go to meals that i used all the time. It’s a delicious twist on beef stroganoff, and a few variations on the traditional ingredients keep it light.

I started by cooking 4 slices of bacon in a large skillet until crisp, crumbled it, and set it aside. (The actual recipe says to use turkey bacon, but I used what I had on hand.) Set the skillet aside for later use.

 

Next, I cooked 6 ounces (3 cups) of egg noodles according to package directions. I drained them, returned them to the pot, and covered them to keep them warm. I suggest using whole wheat egg noodles. While the noodles were cooking, I whisked together ...

• 3/4 cup of reduced-fat sour cream 
• 1/4 cup of flour in a small bowl.
• I gradually whisked in 1 can (14 ounces) of fat free/light chicken broth until the mixture was smooth. 
• 1/4 teaspoon of salt
• 1/8 teaspoon of black pepper

Next take the skilled you used  before and add

•  8 ounces of pre-sliced mushrooms (you can buy them canned....save time that way!),
• 1 medium onion (1 cup), 
• 1 pound of chicken sliced into 1/4-inch strips.
• 1 clove of garlic minced

Cook these over high heat tossing constantly, until chicken was no longer pink (about 4 minutes). I tend to cook the chicken first and them add the rest of the ingredients.
 
 Next, I returned the  bacon crumbles to the skillet. I stirred in the sour cream mixture and brought it to a boil. I reduced the heat to medium and simmered the mixture for 3 minutes, stirring constantly. Finally, I stirred in 2 tablespoons of snipped fresh parsley and served the mixture over the egg noodles.

I know this sounds kinda complicated but it really isn't that hard...I promise!  I hope you give it a try and let me know what you think! Happy eating!

Delish!!

Zesty Slow Cooker Chicken BBQ

6 frozen (or not) Boneless skinless chicken breast.

1 Bottle of BBQ sauce (your choice)

1/2 Cup Italian Salad Dressing

1/4 Cup Brown Sugar

2 Tbls. of Worcestershire Sauce

Place chicken in the slow cooker. Mix the remaining ingredients in a bowl and then poor over the chicken.  Cook on High for 3-4 hours.

The chicken will fall apart when it is done.  We shredded it and made pulled BBQ chicken sandwiches!  They were awesome!

Thanks for the recipe Lynsey....your the best!

One of my friends posted this recipe on her blog a few weeks ago.  I decided to try it out and OH MY GOSH was it GOOD!!!  I would recommend it to anyone and it makes so much, you could feed and army and people will think you spent hours cooking!

Some like it hot!

Just thought I would post one of the Corbett's new favorite recipes. It is actually a weight watchers recipes for 1 point chili. It is so good and so good for you! It makes a huge batch and we love to eat on it for days. I often freeze it and take it to work for lunch too, its just that good!

Some like it hot, like Joe who loves it it really spicy. Me not so much but feel free to add as much or as little spice as you would like. I have listed the recipe below with the modifications that I usually do when I am cooking it up! Happy eating!

1 Point Chili

1lb. of lean ground turkey
2 -Medium zucchini
2 -Medium squash
1 -Green pepper
1- Onion
1 -Red pepper ( I just use two green)
4 -Stalks of celery
2 -Cans of black beans
2 -14 oz cans of fat free beef broth (I use chicken....it tastes great)
2 -32 oz cans of stewed tomatoes ( I like to use 1 can of crushed and 1 can of stewed)
1 -Packet of chili seasoning ( I like to use two)

Cook ground turkey all the way through. Cut all veggies into bite size pieces and then put everything together in a large pot and let it stew for about an hour or until all veggies are tender. The longer you let it stew the better it gets. Enjoy!