Best Crock Pot Chicken Vindaloo Ww 5 Pts Per Serving Recipes

Crock Pot Chicken Provencal image

Provided by Miraklegirl

Time 4h10m

Yield 4 serving(s)

Number Of Ingredients 10

2 lbs boneless skinless chicken thighs, each cut into quarters
2 medium red peppers, cut into 1/4 inch thick slices
1 onion, thinly sliced
1 (28 ounce) can plum tomatoes, drained
3 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon thyme
1/4 teaspoon fennel seed, crushed
3 slices orange rind
1/2 cup fresh basil leaf, chopped

Steps:

Chicken Vindaloo Balti Style image

Provided by Brian Holley

Categories Curries

Time 35m

Yield 2 serving(s)

Number Of Ingredients 18

8 ounces skinless chicken, and cubed
1 large potato, peeled and cubed
1 teaspoon coriander seed, crushed (not ground)
1 teaspoon cumin seed, crushed
1 teaspoon hot chili powder
1/2 teaspoon turmeric
3 garlic cloves, crushed to a pulp
1 teaspoon ginger, pulp
1 teaspoon salt
2 teaspoons paprika
1/4 teaspoon ground fenugreek
1 1/2 teaspoons tomato puree
1/2 pint warm water
1/4 pint malt vinegar
1 tablespoon oil
1 large onion, sliced
6 curry leaves
2 fresh green chilies, chopped

Steps:

In a bowl mix together the coriander seeds, cumin seeds, chilli power, turmeric, garlic pulp, ginger pulp, salt, paprika, tomato puree, fenugreek with the water and vinegar.
Add the chicken and allow to stand till needed.
In a wok heat the oil and fry the onion and curry leaves till golden.
Reduce the heat and add the chicken with the spice mix and stir fry for 3 minutes.
Add the potato, cover the wok with a lid and cook over low heat till the potato is cooked.
Garnish with green chillies.

Nutrition Facts : Calories 488.8, Fat 12.3, SaturatedFat 2.5, Cholesterol 96.4, Sodium 1287.5, Carbohydrate 51.8, Fiber 9.4, Sugar 8.4, Protein 42

Weight Watchers Asian-Style Sea Bass image

Provided by Scrapbook Lori

Categories Bass

Time 27m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 lb sea bass fillet, cut into 4 pieces
3 scallions, thinly sliced
2 tablespoons soy sauce
1 tablespoon gingerroot, peeled and minced
2 teaspoons sesame oil
2 cups cooked white rice

Steps:

Cut out a 12 x 18 inch rectangle of foil. Add the sea bass; top with the scallions, 1 tbsp soy sauce, ginger, and oil. Fold the foil into a packet, making a tight seal.
Bring 1 inch of water to a boil in a large skillet. Add the packet to water; reduce the heat, cover tightly, and cook about 10 minutes. Open the packet and check the fish; it should be just opaque in the center. If the fish is not fully cooked, reseal the packet and return it to skillet until cooked through. Serve, drizzled with the remaining 1 tbsp soy sauce, any juices, and the rice.

Nutrition Facts : Calories 261.3, Fat 4.8, SaturatedFat 1, Cholesterol 46.6, Sodium 582, Carbohydrate 28.2, Fiber 0.7, Sugar 0.4, Protein 24.4