Brunswick Stew

Yay me! 3 days--3 recipes. Not too hard. It does help that I have a few meals to write about that I made a long time ago. This particular recipe I have been making a lot. My chief taste tester aka my husband Doug loves it. Mia does too. Jackson likes the beans and the mashed potatoes I make with it. I guess that's something.

Speaking of which for those smug moms whose kids eat, dont be too sure it wont just stop one day. I used to have a great eater. I bragged about him on here and to anyone who would listen. then one day.....BAM! He decided that things look yucky and he wont eat anything. It happened just as Mia went to table food and I was making one meal for the entire family. So dont be too sure that someday your champion eater wont someday begin to turn his nose up on foods he used to cry to eat.

I purchased a glossy collection of Cooking Light recipes this week and it was so funny this recipe was in it. I have been making it for so long I had no idea where it came from. Least now I can give credit were credit is due. I wont waste time on a verdict because this is a family classic. It is really healthy, takes hardly anytime to make it,uses ingredients I usually have on hand and its really really yummy. That is all it takes to get the title Family Classic. So trust me when I say this recipe is more then worth your time. It will be added to your rotation to0

Brunswick Stew

(Serves 6)

Cooking Light

1 cup chopped red bell pepper
3/4 cup chopped yellow onion
1/2 cup chopped celery
1 tbs peanut oil
1 tbs all purpose flour
1lb skinless, boneless chicken thighs, cut into 1/2 inch pieces
2 cups fat free, less sodium chicken stock
2 tbs no-salt added tomato paste
1 tsp dried thyme
1/2 tsp salt
1/2 tsp hot pepper sauce (like Tabasco)
1 10 oz package of frozen corn, thawed
1 10 oz package of frozen Lima beans, thawed

bread is optional side dish. I serve it with the Ore Ida Steam and Mash Potatoes, it soaks up the yummy gravy
6 slices Italian bread, toasted
2 garlic cloves, halved

1. Heat a large dutch oven over medium-high heat. Coat pan in cooking spray, then add bell pepper, onion and celery to pan. **watch the heat on this, I tend to do this step and then chop my veggies and chicken but it isnt enough time and I end up burning the onions. I have done this more then once which is why i mention it.** Cook for 5 minutes, stirring occasionally. Add oil to pan. Combine flour, salt, & pepper and then add chicken in a bowl, tossing to coat. Add chicken to pan and cook until lightly browned. Gradually stir in stock and bring to a boil. Cook for 1 minute or until slightly thickened, stirring constantly. Add tomato paste and next 5 ingredients (through to Lima beans) to pan. Cover, reduce heat and simmer for 30 minutes. I take the lid off for the last 6-8 minutes just to let it thicken up even more.

2. Rub toasted bread with cut sides of garlic bread and discard garlic. (Optional: I also like to add a bit of olive oil to the bread before rubbing the garlic, but this adds a few extra calories). Serve 1 slice of bread with each serving of stew.

Southwestern Skillet- Casserole

I am not going to give a verdict on this recipe, it just seems silly. I make this dish a lot. You should really put it under a file of really easy, quick, delicious go to meals. It never disappoints and I cant believe my good fortune to have found it. I think I have been making this one for probably 6 years or so. I have been on Weight Watcher a few times and this one was one of the recipes I found during my time on their crazy diet wagon but I think it has staying power because no one would know its only 9 points.

The original name is Southwestern Casserole but, I don’t know why its called a Casserole, because I don’t think it is one since I think of casseroles as something you put in the oven. So I think I might re-name it Southwestern Skillet-Casserole. Oh and when I normally make it I dont put the green onions on to make it look fancy, that was for the benefit of the camera but I have to say it was pretty good, so if you have them in the house throw them on too. This recipe is also pretty flexible and you can add beans or corn or both in the last 5 minutes of cooking too. You can also omit the meat all together and just use any kind of red or black bean

Southwestern Skillet- Casserole

Borrowed from Weight Watchers

****9 WW Points Plus

1 pound ground beef-93% lean**You could use turkey too**
¾ cup diced onion
¾ cup diced green pepper
2 seeded jalapeños-I never use these
1 can (28 ounce) whole tomatoes
2 cups low fat sour cream—it’s the entire 16 ozs container
1 tablespoon chili powder
½ tsp. salt
8 ounces uncooked penne-I use barilla whole grain medium shells and measure exactly 8 ozs.

It is imperative that you use a non-stick skillet. There is major sticking going on if you dont

Add the ground beef, breaking it up with a large spoon, until it looses its pink color, drain and fat from the pan while this is cooking, you can chop your veggies and open the cans.

Add the onions and green peppers, cooking until softened. Stir in the jalapeno peppers, tomatoes, chili powder, sour cream and salt.

Add the uncooked pasta, Stir, cover, lower the heat and gently simmer until the pasta is tender, about 25 minutes. Stir every 5-8 minutes to keep pasta from sticking to the saucepan bottom.