Tuscan Chicken and Sausage Stew

I first saw this slow cooker recipe in Weight Watchers 2011 New Complete Cookbook.  I finally tried it and it was even more delicious reheating leftovers that had been frozen.

serves 6
ingredients:

3/4 lb. skinless boneless chicken thighs, cut into 2 inch chunks
1 lb. sweet or hot Italian-style turkey sausage, cut into 2 inch pieces
2 cups cremini mushrooms, halved or quartered if large
1 red onion, chopped
3 large garlic cloves, minced
1 tsp dried oregano
1/2 tsp salt (or none for lower sodium version)
1/4 tsp black pepper
pinch red pepper flakes
1 (9 oz.) pkg. frozen artichoke hearts
l large red bell pepper, diced
1 cup reduced sodium chicken broth or basic chicken stock

1)            Spray large nonstick skillet with olive oil nonstick spray and set over medium-high heat. Add chicken and cook, stirring, until browned, about 5 mins; transfer to slow cooker.  Add sausage to skillet and cook, stirring until browned, about 5 mins.  Add to slow cooker.
2)            Add mushrooms, onion and garlic to slow cooker. Sprinkle with oregano, salt, black pepper and pepper flakes.  Layer artichokes and bell pepper on top.  Pour broth over. Cover and cook until chicken and vegetables are fork tender, 4-5 hours on high.

The first time I made this recipe, I omitted the salt and it was tasty from the sausage. I used a jar of brined artichoke hearts, thoroughly rinsed in water.

Next time, I'll double this recipe, more frozen portions to enjoy at another time.

Crunchy Ginger Sauce

Dinner components above. I'm trying to find ways to make chicken special. Here's a

simple sauce to dress up fish, chicken or green vegetables. I used Greek style Dannon yogurt which was quite thick but any plain nonfat yogurt will do. Great as a dipping sauce with sliced skinless chicken breast stir fried in one scant TB canola oil and steamed fresh green beans. No leftovers!

The sauce:

makes about 1/2 cup with 12 calories per tablespoon

1 TB finely chopped candied ginger

1 TB orange juice (fresh is best)

1/8 tsp finely grated orange peel

1/2 cup plain nonfat yogurt

I love the ginger orange yogurt flavors and next time I'll add more juice to thin the greek yogurt with lots of orange peel.

Everything tastes better with....

Today it's Del Monte Diced Tomatoes! Easy recipe for delicious stovetop chicken. Nice with pasta or rice. This recipe is for 4 chicken breasts and can be adapted for more chicken pieces.  Excellent using any skinless chicken parts with or without bones.  After browning the chicken, it cooks on the stovetop simmering in a rich tomato sauce.  To complete the meal, use the sauce with pasta or rice.

Double the recipe and freeze some for another great meal.

Ingredients:

Olive oil (not EVOO)

1 onion - diced

8 oz. mushrooms - whole

1/2 tsp black pepper

4 skinless chicken breasts, boneless
1 1/2 tsp Penzey's Tuscan Sunset (no salt) or your choice of italian spices

1 tsp fresh (or 1/2 tsp dried) minced garlic 

1 can Hunt's Tomato Paste (no salt added)

2 cans Del Monte Diced Tomatoes (do not drain)

Use a dutch oven or a 12-14" saucepan with a tight fitting lid. Over medium heat, saute the onion and mushrooms in a small quantity of olive oil to coat the pan.  When soft and tender, (about 5-10 mins.), remove from pan. Raise the temperature, add a small quantity of olive oil to the pan and quickly brown all of the chicken pieces.  After browning the chicken, return the onions and mushrooms to the pan and combine with remaining ingredients for the sauce. Cover the pan and cook until the chicken is done, about 45 minutes.