Crock Pot Chicken Casablanca Ww Flex And Almost Core Recipes

CROCK POT CHICKEN CASABLANCA (WW FLEX AND ALMOST CORE)

Steps:

• Sauté onions, ginger and garlic in oil for 3 or 4 minutes and transfer to crockpot.
• Brown chicken in same pan over medium heat. Reserve in skillet.
• Add carrots, potatoes to crock pot.
• Place chicken on top of veggies.
• Stir seasonings in a small bowl and sprinkle over chicken along with currants and raisins.
• If you like a very thick sauce, drain one of the two cans of tomatoes before adding to crock pot. Top chicken with diced tomatoes.
• Add zucchini to the top.
• Cover and cook on HIGH for 4 to 6 hours.
• Add beans, parsley and cilantro 30 minutes before serving. (You can also do all cilantro or all parsley according to personal preference.).
• Serve over cooked rice or couscous.

WEIGHT WATCHERS EASIEST TORTILLA CHICKEN SOUP

Steps:

• Heat the oil in a large nonstick saucepan over medium-high heat.
• Add the onion, bell pepper and garlic; cook, stirring frequently, until softened and lightly browned, about 5 minutes.
• Add the broth, tomatoes, corn and chili seasoning mix; bring to a boil over high heat.
• Add the chicken and cilantro or parsley.
• Reduce the heat and simmer until heated through, about 2 minutes.
• Serve with tortilla chips.

WEIGHT WATCHERS MILK SHAKE (FLEX OR CORE)

Steps:

• Place all ingredients in blender.
• Blend until all ice is crushed and milk shake is thick.
• It really does become thick.

CHICKEN CASABLANCA

Steps:

• Saute onions, ginger, and garlic in oil in skillet. (Reserve oil), and transfer to a slow cooker.
• Add carrots, and potatoes.
• Brown chicken over medium heat in reserved oil, and transfer to slow cooker.
• Mix gently with vegetables.
• Combine seasonings in a seperate bowl, and sprinkle over chicken and vegetables.
• Add`raisins, and tomatoes.
• Cover, and cook on high for 4-6 hours.
• Add sliced zucchini , beans, and parsley 30 minutes before serving.

BERRY CRISP - WEIGHT WATCHERS CORE RECIPE

Steps:

• Spray an 8X8 baking pan.
• Mix the fruit ingredients in the pan and stir well.
• In a separate bowl, mix together crisp mix.
• Spread this mixture over the berry mixture to make a top crust.
• Bake at 350°F for 40-45 minutes or until topping gets crunchy.