Firecracker Turkey Chili (slow cooker)

This was so good! I wish we had left overs, but sadly, they ate it all. The recipe is from Weight Watchers Momentum Cook Book

Firecracker Turkey Chili (slow cooker)

Ingredients
1. 1 Tbs. olive oil
2. 1 pound hot Italian Turkey sausage, cut into 3/4 inch pieces
3. 2 onions, coarsely chopped
4. 2 Tbs. chili powder
5. 1 Tbs. ground coriander
6. 3 cans diced tomatoes with chili's
7. 2 15 1/2 oz. cans red kidney beans, rinsed and drained (I used 1 kidney and one black bean)
8. 1/2 cup lightly packed fresh cilantro leaves

Directions

1. Heat the oil in a large nonstick skillet over medium-high heat. Add the sausage and cook, stirring, until browned, about 5 min. Transfer the sausage to a 5- or 6- quart slow cooker.

2. Add the onions to the skillet and cook, stirring, until softened, about 5 min. Remove the skillet from the heat and stir in the chili powder and coriander.

3. Transfer the onion mixture to the slow cooker and stir in the tomatoes and beans. Cover and cook 4-6 hours on high or 8-10 hours on low.

4. Ladle the chili evenly into 6 bowls and sprinkle with cilantro.

Per serving (2 scant cups): 198 cal; 9 g fat; 2 g sat fat; 844 mg sodium; 17g Carbs; 4g fiber

Points value: 4 per serving.

Mini Turkey Meatloaves

Mini Turkey Meatloaves (adapted from Kraft recipe)

Ingredients

1. 2 pounds ground turkey breast (preferably extra lean and organic)
2. 1.5 tsp. garlic powder
3. 1.5 cup of safe BBQ sauce
4. 1-1.5 cups safe gluten free bread crumbs (we like Corn Tortilla Crumbs)

Directions
1. Preheat oven to 375 degrees F and spray a muffin pan with cooking spray.
2. In a bowl, with hands mix all the ingredients together until well blended.
3. Spoon in muffin tins and make an indentation in the center of each with a spoon.
4. Bake 30-40 minutes or until meatloaves are cooked through.

Serves 6.

The original non allergy friendly version of the recipe can be found here. Either way the recipe is easy and very good :)

Chicken Stroganoff

Since we are no longer "dairy free" this recipe isn't either. But you could still make it dairy free and I'll try and sub things where I can:

Ingredients:
1. 10 ounce worth of condensed cream of chicken soup (see recipe below)
2. 1/4 sour cream or dairy free sour cream (I used real sour cream, but I'm sure that dairy free would work too)
3. 2 tbs. milk, soy milk, rice milk or milk alternative of your choice (we used soy and it was fine)
4. 1 tbs. Worcestershire sauce (eliminate this if you have a fish allergy. I didn't have any so I skipped this step anyway)
5. 1/4 tsp. salt
6. 1# boneless, skinless free range chicken breast
7. 1 med. onion, chopped
8. 1 8 ounce package of sliced mushrooms
9. 1 12 ounce bag of gluten free pasta

Directions:

1. Beat soup, sour cream/sour cream sub, milk/milk sub, Worcester sauce and salt with a wire whisk until blended; set aside. Start boiling water for pasta.

2. Cut chicken breast into 1 inch pieces. Spray skillet with safe cooking spray and cook chicken over medium heat until cooked through. Remove from skillet.

3. Cook pasta and drain. While pasta is cooking, spray skillet with cooking spray. Cook onions in skillet over medium heat until slightly transparent, add in mushrooms. Cook approximately 5-6 minutes more until mushrooms begin to soften. Reduce heat to low and stir in soup mixture and chicken. Cook 3-4 minutes until mixture is heated through. Do not over cook. Serve over gluten free noodles.

Condensed soup recipe (from www.foodallergyfaq.blogspot.com):
Basic Cream Soup Condensed
Melt 3 Tbsp. safe margarine in sauce pan. Blend in 3 Tbsp. safe flour and 1/4 tsp. salt. Cook and stir until bubbly. Using wire whisk, stir in one cup of safe milk, stock, or combination. Cook just until smooth and thick. Makes slightly over 1 cup and is the same as a 10 oz. can of undiluted condensed soup.
Options:
Cream of chicken: Use chicken broth or safe bouillon as half the liquid. Add 1/4 tsp. poultry seasoning and some diced chicken.
Cream of mushroom: Saute 1/4 cup chopped mushrooms and 1 Tbsp. finely chopped onion in safe margarine before adding the flour.
Cream of celery: See mushroom, but use ½ cup celery instead of mushrooms.
You can vary the flavor by adding curry powder, garlic, onion, celery salt, lemon juice, chili powder, parsley, chopped veggies, chives, etc.

Slow cooker BBQ beef

Directions:

1. 5-6 pound beef brisket - trim off excess fat
2. 2 cups safe BBQ sauce (we use either Cattlemen's or Country Bob's)
3. 2 Tbs. brown sugar
4. 2 tsp. gluten free soy sauce
5. 1 tsp. garlic salt
6. 1/2 tsp. onion powder
7. 1/8 tsp. paprika
8. 1/8 tsp. chili powder
9. 1/2 tsp. dry mustard
10. black pepper to taste

Instructions:

1. Combine ingredients 2-10 in the slow cooker. Add the brisket and turn to coat with sauce.
2. Cook on low for 9-11 hours until done.

Super easy, super yummy!

Kielbasa-bean slow cooker soup

Kielbasa-bean slow cooker soup - from weightwatchers.com

Ingredients

1. 58 oz. fat-free/low fat low sodium organic chicken broth
2. 16 oz low fat sausage, smoked or reduced-fat kielbasa, cut in half lengthwise and then sliced
3. 15 oz canned pinto beans, rinsed and drained
4. 15 oz canned black beans, rinsed and drained
5. 4 medium carrots, chopped
6. 3 medium celery, stalks, chopped
7. 1 large onion, chopped
8. 1 tsp thyme
9. 1/2 tsp. garlic powder (opt.)
10. 14 1/2 oz canned diced tomatoes, undrained

Direction
1. Mix all ingredients, except tomatoes, in a 5 to 6-quart cooker (crockpot). Cover and cook on low-heat setting at least 6 hours or until vegetables are tender.

2. Stir in tomatoes: cover and cook on high-heat setting until heated through, about 15 minutes more. Yields about 1 heaping cup per serving.

(FYI - each serving is 3 points and there are a total of 8 servings)

Crock pot Italian Swiss Steak

Crock pot Italian Swiss Steak

Ingredients

1. 2 pound top round Black Angus steak (trimmed and cut in half)
2. 1 small onion, chopped into 1/4 inch pieces
3. 1 large stalk of celery, chopped
4. 8 baby bella mushrooms, chopped
5. 1 can of tomato sauce
6. 1 can of water (using tomato sauce can)
7. 1 can of no salt added diced tomatoes
8. 1 tsp. course ground garlic sea salt
9. 1.5 tsp. course ground black pepper
10. 2 tsp. Italian seasoning
11. .25 cup brown rice flour
Steamed brown rice

Directions

1. In a large baggie combine the garlic sea salt, black pepper, Italian seasoning, brown rice flour and steak. Shake until the steak is well coated.
2. Combine all other ingredients in the crock pot and add the steak. Submerge the steak into the tomato/water mixture as much as possible.
3. Cook on low for 8 hours
4. Serve over steamed brown rice.

Hunters Stew and Creamy Polenta

I made this last night and it was wonderful. The original recipe came from http://www.eatingwell.com/ and I had to tweak it a little to make it allergy friendly. This could easily become our new favorite dish.

(http://www.eatingwell.com/recipes/hunters_chicken_stew.html )
Hunter’s Chicken is found across Northern Italy, with many variations. This version uses meaty bone-in chicken things and is full of onions, mushrooms and tomatoes. It’s also delicious served over egg noodles.
Makes 8 servings

ACTIVE TIME: 1 hour

TOTAL TIME: 2 1/2 hours

EASE OF PREPARATION: Easy

2 teaspoons plus 2 tablespoons extra-virgin olive oil, divided
3 medium onions, finely chopped
2 cloves garlic, minced
1/2 cup all-purpose flour (I used Bob's Redmill All Purpose Gluten Free Baking Mix)
12 bone-in chicken thighs (about 4 pounds), skin removed, trimmed
1 teaspoon salt, divided
1/4 teaspoon freshly ground pepper, plus more to taste
1 cup dry white wine or vermouth (I was out of Vegan wine so I subbed Gluten free/Dairy Free chicken broth here)
1 1/2 pounds button mushrooms, halved or quartered, depending on size
4 plum tomatoes, chopped
1 cup reduced-sodium chicken broth (We like Pacific brand but any Gluten Free/Dairy free brand will work
2 bay leaves
2 teaspoons chopped fresh rosemary or 3/4 teaspoon dried
1 1/3 cups cornmeal (make sure it's gluten free)
6 cups cold water
1 teaspoon salt
1 tablespoon thinly sliced fresh basil

1. Heat 2 teaspoons oil in a large Dutch oven over medium-low heat. Add onions and cook, stirring occasionally, for 5 minutes. Add garlic and cook, stirring, until the onions are very soft and translucent, 2 to 4 minutes more. Using a slotted spoon, transfer the onions to a bowl; set aside. Remove the pot from the heat.
2. Place gluten free flour in a shallow dish. Sprinkle chicken with 1/2 teaspoon salt and pepper. Dredge the chicken in the flour. Gently shake off any excess.
3. Cook the chicken in 2 batches in the Dutch oven, using 1 tablespoon oil for each batch. Cook over medium-high heat, turning once, until browned on both sides, 2 to 4 minutes per side. Transfer the chicken to a plate.
4. Pour wine (or vermouth or chicken broth) into the pot and cook, stirring and scraping up any browned bits with a wooden spoon, for 1 minute. Stir in mushrooms, tomatoes, broth, bay leaves and rosemary. Return the reserved onions to the pan. Add the chicken and any accumulated juices, making sure each piece is partially submerged. Bring to a simmer, then reduce heat to medium-low. Partially cover the pan and cook, gently stirring once or twice, until the chicken is very tender, about 1 hour.
5. Meanwhile, combine cornmeal, water and salt in a large saucepan. Bring to a boil, stirring constantly, until the mixture thickens, about 5 minutes. Partially cover the pan, reduce the heat to low and simmer, stirring occasionally, until thick and very creamy, 45 minutes to 1 hour. Remove from the heat and let stand, covered, while you finish the stew.
6. Remove the chicken to a plate and tent with foil to keep warm. Bring the liquid in the pan to a boil over medium-high heat and cook until thickened, 10 to 15 minutes. Skim or blot any visible fat from the surface. Season with the remaining 1/2 teaspoon salt and pepper to taste. Return the chicken to the pan.
7. Gently stir in basil. Serve the stew over the polenta.

NUTRITION INFORMATION: Per serving: 431 calories; 17 g fat (4 g sat, 8 g mono); 101 mg cholesterol; 31 g carbohydrate; 33 g protein; 3 g fiber; 706 mg sodium; 794 mg potassium.
Nutrition bonus: Potassium (23% daily value), Iron (20% dv), Magnesium & Vitamin C (15% dv).
2 Carbohydrate Servings
Exchanges: 1 1/2 starch, 1 vegetable, 4 lean meat, 1 fat

MAKE AHEAD TIP: Make polenta (Step 5) about 1 hour before serving. Prepare stew through Step 6. Cover and refrigerate for up to 1 day. Reheat stew and stir in basil (Step 7).