Recipes after links.
Barbie Bolanos:
Louise Lane:
Jenn’s WW Journey:
Gina Ross:
Cat On Point:
Simply Jeana:
Alexa Stone:
Lipstick and Coffee:
Running Away With Life:
Tara Dawn:
Edye’s WW Kitchen:
A Girl And Her Phone:
SMAC Vision:
Let’s Get Fit With Sandy:
Mother of One:
Chunky Chicken Chili
1 lb Chicken Breast, cut in bitesize pieces
1 1/2 C Onion, Chopped
1 1/2 C Salsa or Picante Sauce
1 15oz Can Tomato Sauce (I used Diced Tomatoes
2T Chili Powder
2 tsp Cumin
1 tsp Garlic Powder
1 C Frozen Corn, not thawed
1 can Kidney Beans, Drained and Rinsed
1 can Black Beans, Drained and Rinsed
In a small bowl, microwave onions for 2-3 minutes to
soften.
Add all ingredients into crock pot. Mix Well. Cook on
High for 2 hours or low for 4 hours. Top with Fat Free
Greek Yogurt, Green Onions and ENJOY!
No Knead Bread
3C Flour
1/4 tsp Yeast
1 tsp Salt
1 1/2 C Hot Water
Add Flour, yeast and salt to a large bowl. Stir to blend. Add hot water and mix until shaggy and blended. Cover with Plastic wrap and set aside on a counter to raise for 3 hours.
Generously flour a surface. Remove dough to floured surface. With bench scraper, form into a round loaf. Place dough, in a bowl, on a piece of parchment paper. Let rest.
Heat oven to 450F. Place large dutch oven in oven on lowest rack. Once oven comes to temperature, place parchment and dough in Dutch Oven and replace lid.
Bake for 30 minutes. Remove lid. Continue to bake for 20 more minutes until browned and baked through. Serving size is 1/12th loaf. 3 Smart Points per serving