Blog Archives

Slow-Cooker Chicken Cacciatore Over Rice – #SundaySupper

When our wonderful host Em Beitel at Sunday Supper started asking for rice recipes, this recipe for Slow-Cooker Chicken Cacciatore Over Rice was the first thing to hit my brain! I absolutely love this dish over rice. I know it’s mostly a chicken dish, but it just wouldn’t be the same without rice in my opinion.  I love rice, and especially in a dish like this. This dish has a delicious sauce, but it’s a thin sauce. It’s not thick like a spaghetti sauce. That’s where the rice is a beautiful thing! It soaks up all that sauce and you don’t miss a single delicious drop.

Just a few days ago, I shared an easy Individual Baked Ziti recipe that is full of flavor yet low in fat. Well guess what folks? So is this Slow-Cooker Chicken Cacciatore Over Rice. Just look at all those pretty veggies! This dish is full of bell peppers, mushrooms and onions. Lots of tomato going on in there, and lots of seasoning. Great thing about cooking at home, you get to control how much seasoning. Want less salt? Use less salt. Super easy and fast for busy families. Prep  your veggies the night before and store in the fridge. In the morning, put it all in the slow cooker, turn it on low and let it cook while you’re at work, or running errands or otherwise busy. Or  heck… take a nap!

These are a few reasons why I love my slow cooker so much. In the market? This is the slow cooker I  have, and absolutely adore it! Some recipes, usually soups and stews, will say to stir occasionally, but to do that you have to open the lid, and that’s taboo when slow cooking. You’re not supposed to open the lid. Plus, the entire idea behind a slow cooker is to dump dinner in it and forget about it. You can’t do that if you have to stir every now and again. So…this slow cooker, has an auto stir system. Problem solved!

End result, you are left with a beautiful dish of deliciousness. No one would ever guess that this dish, is healthy, and since I’m a Weight Watchers girl, I calculated this recipe at only 3 SmartPoints per serving. SmartPoints aside, even if you just want to add more healthy meals to your rotation, you’re going to love this.

Of course, in my house, there’s usually a salad involved. This recipe pairs very well with a nice crisp Caesar salad. I hope you enjoy this healthy and delicious recipe as much as we did, and it brings your family together around the table too!

Simple Rice Recipes for Dinner #SundaySupper

What’s for dinner?

Rice is for dinner!

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Print Recipe
Slow-Cooker Chicken Cacciatore over Rice Yum
Recipe by Christine Titus
Cuisine Italian
Servings
servings
Ingredients
Cuisine Italian
Servings
servings
Ingredients
Instructions
  1. In the bowl of your slow cooker (5-6 qt), add crushed tomatoes, wine, tomato paste, Italian seasonings, salt and black pepper. Whisk together to thoroughly combine. Add chicken thighs, onion, garlic, mushrooms & bell peppers.
  2. Cover and cook on low for 6-7 hours or on high 3 1/2 – 4 hours. Mine took 4 hours.
  3. Serve over hot cooked rice, and garnish with black olives.
Recipe Notes

You can serve this over anything you like, mashed potatoes, noodles, whatever you prefer. I chose rice because the sauce is thin, and the rice soaks up all that deliciousness.

Per Serving: (1 thigh and about 3/4 cup vegetables): 3 SmartPoints. (Does not include rice)

Adapted from Weight Watchers The SmartPoints Cookbook

Share this Recipe

Individual Baked Ziti

We’ve probably all had baked ziti at least once in our lives, or any kind of baked pasta with a tomato sauce, and usually those dishes are quite heavy. If you’re trying to lose weight, or watch your waistline and keep it trim, pasta is probably the last thing you’re going to want to fix. Well, folks, I have a secret. What I have here, is a delicious, healthy, filling, and not so heavy pasta dish you CAN have and eat with pride if you are like me and are watching those calories. Or, in my case, watching points. Yea, I’m one of those Weight Watchers girls. In any case, these cute little Individual Baked Zitis lack no flavor.

Another big plus, the family will love it too. They’d never know they were eating something healthy and low in fat. My kids just LOVE individual, personal sized foods, they’re fun! For me though, I love this because it’s already portioned out. I don’t have to think about it. Just scoop it right out of the pan, and you got yourself a serving!

To make these cute little things, you’re going to need a couple of jumbo muffin pans (6 oz cups) or you can use cute little 6 oz ramekins.

Don’t eat it alone though, you don’t want to forget your veggies! For us, I decided on a simple tossed salad with low-fat Ranch dressing. Steamed broccoli would be another great choice to serve alongside these cute little ziti muffins.

However you decide to serve it up, you’ll be happy to know, if you’re a weight watcher, that this recipe is only 4 SmartPoints per serving. That number was calculated by using Barilla ProteinPlus Penne pasta. I know the recipe is Ziti, but you can use Penne. Keep in mind, depending on the brand of your ingredients, that SmartPoints number can go up or down, but not usually by very much.  I hope you and your family enjoy, as much as my family and I did!

Print Recipe
Individual Baked Ziti Yum
Recipe by Christine Titus
Course Main Dish
Cuisine Italian
Servings
Ingredients
Course Main Dish
Cuisine Italian
Servings
Ingredients
Instructions
  1. Preheat oven to 375°F.
  2. Cook pasta according to package directions for al dente; drain.
  3. Meanwhile, coat twelve jumbo (6 oz) muffin cups with cooking spray. Sprinkle 1/2 teaspoon Parmigiano-Reggiano in bottom of each and tilt ramekins or muffin pan to evenly cover bottoms.
  4. After draining pasta, return to pot. While Pasta is still warm, immediately stir in 3/4 cup of mozzarella and the ricotta. Add crushed tomatoes, tomato paste, dried basil, oregano, Italian seasoning, garlic, salt and pepper. Mix to combine.
  5. In a small bowl, mix together egg white and water until smooth. Add egg mixture to the pasta and stir to thoroughly combine all ingredients.
  6. Evenly divide pasta mixture into prepared muffin cups. Press down lightly with spoon to pack it. Sprinkle each with about 1 tbsp remaining mozzarella.
  7. Bake, uncovered, for 12 minutes or until cheese is melted and noodles begin to brown at edges. Remove from oven and let cool for a few minutes, perfect time to toss together a salad!
  8. Just before serving, sprinkle remaining 2 tbsp Parmesan over the top. Remove each ziti from the pan using a spoon; sprinkle remaining 2 Tbsp Parmesan over top. Remove each ziti from muffin pan with a spoon. Garnish with fresh basil, if desired.
  9. Yields 1 ziti per serving.
Recipe Notes

Slightly adapted from Weight Watchers The SmartPoints Cookbook.

1 serving = 4 SmartPoints

Share this Recipe
2 Comments
POSTED IN: ,


Greek Pasta Salad

It’s still August, Summer isn’t over yet! It’s still hotter n’ all get out around here in Southern Indiana, and in my mind, Summer isn’t over until the last cookout (aka Labor Day)! However, I don’t know about you, but we grill all year around here. Rain, sunshine, snow and sleet 😂. There’s a reason we had a covered deck built.  What we grill during those colder months are different than what we grill in the warmer months though. There aren’t any hamburgers, or ribs, or corn on the cob, or noodle salads. Usually, we are grilling things like steak and pork chops, and the grilling is a lot rare of an occurrence than in the warmer months too.

For now though, it’s still Summer! So lets get the barbecue on, because I’ve got a wonderful pasta salad to go with whatever you are grilling, and it makes a lot so it’s perfect for a cookout with friends and family. What’s better than hanging out friends and family and sharing awesome food?! Nothing, that’s what.

Before I show you how to make this lovely, easy, and so flavorful salad, a big thanks goes out to Katya over at Little Broken for the amazing Greek Vinaigrette that I use in this salad.

You want to start by getting a big pot of water to a boil, and then adding your pasta. Cook the pasta according to the package directions and then drain and run under cold water to cool. While that’s going on, you can prep your veggies.

Once you have everything chopped up, toss your veggies, olives and feta together in a very large bowl.  Add the cooled, cooked pasta, and toss together.

Then make a batch of the dressing, which consists of olive oil, red wine vinegar, pressed garlic, lemon juice, oregano, salt and pepper. Pour that over the salad, and toss to coat completely. It is now ready for the fridge. Cover your salad and refrigerate for at least 2 hours.

Because pasta likes to soak up dressings like this one while it sits, I make a second batch of the dressing and have it ready in the fridge. Then when it comes time to serve, I pour my reserved dressing over the salad, and toss again to coat. Delicious!

Print Recipe
Greek Pasta Salad Yum
Recipe by Christine Titus
Course Salads
Cuisine Greek
Servings
servings
Ingredients
Course Salads
Cuisine Greek
Servings
servings
Ingredients
Instructions
  1. Bring a large pot of water to a boil, and add pasta. Cook pasta according to package directions. Drain and run under cold water to cool; set aside.
  2. While pasta is cooking, prep vegetables. Toss onion, cucumber, tomatoes, olives and feta together in a very large bowl. Add cooked pasta, toss together and set aside.
  3. In a small bowl, whisk together all of the vinaigrette ingredients. Pour over pasta mixture, and toss well to coat. Cover and refrigerate salad for at least 2 hours before serving.
  4. In another bowl, or a mason jar, combine all of the vinaigrette ingredients again. Whisk to combine well, or put lid on jar and shake to combine. Cover and place in the refrigerator until ready to serve the salad. Just before serving, shake or whisk reserved dressing, and pour over pasta salad. Toss to coat, and serve.
Recipe Notes

I make a reserved batch of the vinaigrette, because the pasta tends to soak up a lot of the dressing as it sits. Adding additional dressing before serving will make sure your salad isn't dry, and of course bring extra fresh flavor.

Share this Recipe

Fort Awesome Beef Kabobs

There is something to be said about food on a stick. For whatever reason, it just makes it more fun! My husband and I love kabobs. The kiddos, well, not so much. I like to save recipes like this for at home “date night”. The kids get their all time favorite pizza, and later, hubby and I get to indulge in something we love, while watching a movie or TV show on Netflix. So why are we calling them Fort Awesome Beef Kabobs? Well for starters, this recipe is pretty awesome! Second, my husband calls our plot of land, Fort Awesome. Well, see for yourself. This is the sunset at the back of our property.

See, pretty awesome am I right?

Anyway, back to the recipe! I really didn’t want to wait to share this with you all since the weather is warming up in various places now that it’s Spring. My husband and I are itching to fire up that grill and make these kabobs! In fact, they are on the menu for next week’s date night.

These do make quite a few kabobs, but if you’re not hosting some friends to share these with, don’t worry! Taken off the sticks and reheated with some rice, it tastes just as delish! I hope you enjoy them as much as we do!


Print Recipe
Fort Awesome Beef Kabobs Yum
Recipe by Christine Titus
Course Grilling
Servings
Ingredients
Course Grilling
Servings
Ingredients
Instructions
  1. Whisk the vegetable oil, soy sauce, lemon juice, mustard, Worcestershire sauce, garlic, black pepper, and salt together in a bowl; pour into a resealable plastic bag. Add the beef and mushrooms, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 8 hours or overnight.
  2. Preheat an outdoor grill for high heat, and lightly oil the grate.
  3. Remove the beef and mushrooms from the marinade, shaking off any excess liquid. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low, and simmer for 10 minutes; set aside for basting.
  4. Thread pieces of bell peppers, beef, red onion, mushroom, and garlic clove (if using) onto metal skewers, repeating until all ingredients are skewered.
  5. Cook the skewers on the preheated grill, turning frequently and brushing generously with the reserved marinade until nicely browned on all sides and the meat is no longer pink in the center, about 15 minutes.
Recipe Notes

If using wooden skewers, soak skewers in water for 30 minutes before using.

Share this Recipe