Middle Eastern Olive Chicken Stew Ww Weight Watchers Recipes

MIDDLE EASTERN OLIVE CHICKEN STEW WW WEIGHT WATCHERS

Steps:

• Cut chicken into bite size pieces.
• Spray a large pot or Dutch oven with non-fat cooking spray and set over medium high heat.
• Brown chicken and remove chicken and set aside
• Add in garlic and onion and sauté, stirring constantly, until tender, about 5 minute.
• Return chicken to pan, and sprinkle with cumin, paprika, turmeric, cinnamon, nutmeg, salt, & pepper.
• Add in potatoes, tomatoes, and 1-2 cups of broth (use enough broth to cover all the chicken and potatoes).
• Cover and simmer over low heat for 25-30 minutes, stirring occasionally.
• Add in lemon juice, lemon zest, capers olives and parsley and heat through. Add in additional salt and pepper to taste, if desired (I didn't need additional S&P).
• Serve immediately.

SAUSAGE AND WHITE BEAN STEW (WEIGHT WATCHERS)

Steps:

• In a stockpot or large nonstick skillet, heat the oil.
• Crumble the sausage into the skillet, and cook, breaking apart with a wooden spoon, until browned, about 8 minutes. (NOTE: If you're using kielbasa, just saute briefly until it browns).
• Add the onion, garlic, basil, salt, and pepper, stirring as needed, until fragrant, about 2 minutes.
• Stir in the broccoli rabe, tomatoes and beans; cook until the broccoli rabe is wilted, about five minutes. (If you're using fresh spinach, it will wilt! I promise.
• Just cover it with the bean and sausage mixture and let it cook for about 5 minutes).
• Top with cheese if desired and serve.

YOGURT-SPICED CHICKEN WITH RICE WEIGHT WATCHERS

Steps:

• Mix the yogurt and curry powder together in a glass or plastic bowl and add the first T of chopped coriander.
• Place the chicken breasts between sheets of cling film, then use a meat mallet or rolling pin to beat them out until slightly flattened. Add them to the yogurt mixture, stirring to coat. Cover, chill and leave to marinate for at least 30 minutes or overnight.
• Cook the rice with the stock cube until tender. Drain and rinse with cold water to cool quickly. add the carrot, red pepper, chilli, mint and remaining T of coriander.
• Grill the chicken breasts for about 6 minutes on each side until thoroughly cooked.
• Serve chicken with rice salad.

ROSEMARY CHICKEN WITH WILD RICE (WEIGHT WATCHERS)

Steps:

• Cook the rice according to package directions.
• In a large nonstick skillet, heat the oil. Saute the chicken and carrots, stirring frequently, 3-4 minutes.
• Stir in the rosemary.
• Cook until chicken is cooked through, 3-4 minutes longer.
• Stir in the marmalade, mustard, garlic powder, and pepper.
• Cook, stirring frequently about 3 minutes.
• Add the rice, toss to combine.

CHICKEN BELL PEPPER CHILI - WEIGHT WATCHERS

Steps:

• In a large nonstick Dutch oven or saucepan, heat the oil. Saute the bell peppers and onion until softened, about 5 minutes. Add the chicken; cook, breaking apart with a wooden spoon, until no longer pink, 5-7 minutes.
• Sprinkle with the flour, chili powder, cumin, cocoa powder, and cayenne; cook, stirring briskly and constantly, 1 minute. Stir in the tomatoes and vinegar; bring to a boil. Reduce the heat and simmer, stirring frequently, until thick, 30-40 minutes. Stir in the chickpeas; simmer until heated through, about 5 minutes.