Chicken Artichoke with Capers

I'm all about the crockpot meals especially for fall/winter season. This was actually in a healthy crockpot recipe book I bought recently. I'm posting with my own modifications so I hope you enjoy it as much as we did. Stephanie, you missed out on this awesome meal last week! But I'm sure I won't have any problem making it just for you soon. :-)

2 c chicken broth
1/2 c chopped onion (1 medium)
1/4 c dry white wine or chicken broth
1/4 capers, drained
2-3 tsp curry powder
1 tsp dried thyme
1/4 tsp salt
1/4 tsp ground pepper
1 (8-9oz) pkg frozen artichoke hearts or you can use 1 (15oz) can, drained
2 1/2 lbs skinless, boneless breast halves and/or thighs
3 tbsp cornstarch
3 tbsp cold water

**Long grain white rice, cooked as directed on package

In a 4-5 quart slow cooker combine, 2 c broth, onion, wine, drained capers, curry powder, thyme, salt and pepper. Add artichoke hearts. Place chicken on top; spoon some of the artichoke mixture over the chicken.

Cover and cook on low-heat setting for 7-8 hours or on high-heat for 3 1/2-4 hours.

If using low-heat setting, turn to high-heat setting. In a small bowl stir together cornstarch and water; stir into artichoke mixture in slow cooker. Cover and cook for about 15 minutes more or until slightly thickened. **I served over steamed long-grain rice to make it a more complete meal.

Roasted Red Bell Pepper and Goat Cheese Frittata

Another weeknight meal that is quick and easy. We came across this in one of our Weight Watchers magazines. It sounded so good we had to try it. And yes it does taste as delicious as the picture looks!

WW Points: 4 (1 wedge)

2 large eggs
4 large egg whites
2 tbsp chopped chives
1/2 tsp salt, divided
1/2 tsp freshly ground black pepper, divided
4 tsp olive oil
1 c chopped roasted red bell peppers
4 green onions, chopped
1 tsp minced garlic or 2 garlic cloves, minced
1/2 c (2 oz) crumbled goat cheese

Preheat broiler with rack in middle of oven.

Combine eggs, egg whites, chives, 1/4 tsp salt and 1/4 tsp pepper in a bowl, stirring with a whisk or fork until combined.

Heat oil in an ovenproof skillet over medium heat. Add red bell peppers, onions, garlic, 1/4 tsp salt and 1/4 tsp pepper; saute 2 minutes. Pour egg mixture over vegetables. As mixture starts to cook, gently lift edges of frittata with a spatula and tilt pan so uncooked portion flows underneath. Cook 2 minutes; remove from heat.

Sprinkle cheese over frittata. Broil for 2 minutes or until frittata is set and lightly browned. Cut into 4 wedges. 1 wedge = 1 serving. Pair it with your favorite fruit for a light meal.

Amaretto Apple Streusel Muffins

Fall is my favorite time of year. Not only because it's cooler and you can snuggle up under a blanket with hot cocoa.. but the intoxicating smells that fill the house when you cook or bake.

Apples definitely remind me of Fall. So I jump at any chance I get to use them in a recipe. This is actually out of the Cooking Light magazine for October. It's a very easy recipe and no one knew they were healthy until I told them. I split one with my husband to try them out before I took them to work to share. We really enjoyed them!

1 1/2 c all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/4 tsp baking soda
3/4 c granulated sugar
1/4 c(2 oz) fat free cream cheese, softened
1/4 c butter, softened
2 tbsp amaretto (almond-flavored liqueur)
1 tsp vanilla extract
1 large egg
1/2 c light sour cream
1 medium Gala apple, finely chopped
1 tbsp all-purpose flour

Streusel:
2 tbsp all-purpose flour
2 tbsp brown sugar
1/4 tsp ground cinnamon
2 tbsp butter, chilled
2 tbsp sliced almonds, optional

Glaze:
1 c powdered sugar
4 tsp reduced fat milk

Preheat oven to 350 degrees. Place muffin cup liners in 12 muffin cups; coat with cooking spray. Combing 1 1/2 c of flour, baking powder, salt and baking soda in a small bowl with a whisk.

Combine granulated sugar, cream cheese, and 1/4 c butter in a large bowl at high speed until well blended. Add amaretto, vanilla and egg to sugar mixture; beat with a mixer at medium speed until well blended. In a separate small bowl, combine sour cream and 1/4 c milk. Stir with a whisk until well blended. Add 1 tablespoon of flour with apple in a small bowl; toss well until coated.

Add flour mixture and sour cream mixture alternately to sugar mixture, beginning and ending with flour mixture. Beat just until blended. Fold in the apple mixture. Divide batter evenly among muffin cups.

To prepare the streusel, combine 2 tablespoons flour, brown sugar and ground cinnamon in a small bowl. Cut in 2 tablespoons butter with a pastry blender or 2 forks until mixture resembles coarse meal; stir in almonds if you choose. Sprinkle streusel evenly over muffins. Bake at 350 for 25 minutes or until toothpick inserted in center comes out clean. Cool in pan for 15 minutes on a wire rack, and remove the muffins from the pan.

To prepare glaze, combine powdered sugar and 4 teaspoons of milk in a small bowl or measuring cup stirring with a fork or whisk. Drizzle glaze over muffins. Makes 12 muffins.

Spinach Spuds

Another amazingly tasty recipe from Food Network Magazine. I used pancetta instead of ham. Leave out the meat if you wish to have a filling vegetarian dish.

4 large russet potatoes
4 tbsp extra-virgin olive oil, plus some for brushing
2 tbs all-purpose flour
2 c milk
1 bunch spinach, roughly chopped
3 oz. pancetta, chopped
pinch of cayenne pepper
pinch of freshly grated nutmeg
kosher salt
4 oz gruyere or gouda cheese, finely shredded (about 1 1/4 cups) (I used smoke gouda)

Preheat oven to 400 degrees. Pierce the potatoes with a fork; microwave for 15 minutes. Remove and brush with olive oil; transfer to the oven rack and bake until fully tender, about 15 minutes.

Meanwhile, heat 2 tablespoons oil in a medium skillet over medium heat. Cook the pancetta until browned. Remove from pan into a bowl and leave fat from pancetta in pan. Stir in the flour with a wooden spoon and cook until slightly toasted, about 2 minutes. Whisk in the milk and bring to a boil. Reduce the heat and simmer, whisking occasionally, until the sauce begins to thicken, about 6 minutes. Stir in the spinach and pancetta and cook until the green swilt and the mixture is about as this as sour cream, 3-4 more minutes. Season with the cayenne and nutmeg and add salt to taste.

Slice the cooked potatoes lenghwise down the middle (but not all the way through); press in on the ends to open the slit. Drizzle 1/2 tablespoon oil into each potato; fluff the flesh with a fork and season with salt. Divide the spinach mixture among the potatoes and top with the shredded cheese while still hot.