Tag: C. Carrots

Skinny Hawaiian Slaw

This slaw tastes every bit as amazing, bright, and fun as it looks.

Don’t let the pineapple throw you. Not for even a second.

What a perfect side dish to any Hawaiian, tropical, or asian inspired meal. And super easy and fast to toss together too!

When mixing this up earlier today, I totally found myself takes bites out of the bowl and looking for reasons to taste test. Over and over again…

Oh. Did I cut my carrots into cute little hearts? Why… yes. Yes, I did!

Am I crazy? Why… yes. Yes, I am!

Seriously though, you can obviously use any sort cut of carrot that tickles your fancy. Chopped, grated, sliced, shaped, etc. I was just in an overly cute and creative mood. Heart shaped carrots make me smile.

Skinny Hawaiian Slaw
TheSkinnyFork.com

The Skinny:
Servings: 6 • Size: 1/2 C. Prepared Slaw • Calories: 57.3 • Fat: 2.9 g • Carb: 7.7 g • Fiber: 1.7 g • Protein: 1 g • Sugar: 4.6 g • Sodium: 116.7 mg

Ingredients:
2 C. Dry Slaw Mix, Packed
1 C. Carrots, Grated or Chopped
1 C. Pineapple, Diced Fresh or Canned in 100% Juice
3 Scallions, Sliced
1 Tbsp. Ginger Root, Grated
3 Tbsp. Rice Wine Vinegar
1 Tbsp. Sesame Oil
1 Tbsp. Reduced Sodium Soy Sauce
1/2 Lime, Juiced
1 Tsp. Sesame Seeds, Black and/or White (I used 1/2 tsp. of each color.)
1/8 Tsp. Red Pepper Flakes (Optional)

Directions:
Combine slaw mix, carrots, pineapple and scallions in a large bowl and set aside.

Whisk the remaining ingredients together in a small bowl and pour over the slaw veggies. Toss to coat.

Cover and set in the fridge for at least 30 minutes prior to eating. This allows the dressing to soak into the veggies a bit.

Skinny Buffalo Chicken Chili

This is a perfect combination of two of my favorites, buffalo chicken and homemade chili!

I decided to go with ground chicken breast to make this more like the traditional ‘chili’ that I’m used to, but cooked and shredded chicken would probably be just as great. This chili is also packed full of vegetables that you would generally serve along side any buffalo chicken dish along with ranch or bleu cheese for dipping.

I decided to top mine with some diced avocado and reduced fat bleu cheese. I would have added some green onions but I was all out.

This is definitely a dish that I will be making again and again this fall and winter, and I just can’t wait to use up the little bit of leftover on some buffalo chili dogs, yum!

It would also make the perfect addition to any game day spread. Just toss all the ingredients together and serve up when ready. Easy and de{light}ful! No one will ever guess that there’s only about 200 calories in a full serving.

Skinny Buffalo Chicken Chili
TheSkinnyFork.com

The Skinny:
Servings: 6 • Size: About 1 Cup • Calories: 203.5 • Fat: 7.8 g • Carb: 14.8 g • Fiber: 5 g • Protein: 18.8 g • Sugar: 2.7 g • Sodium: 393.6 mg

Ingredients:
1 Lb. Ground Chicken Breast
1 Medium White Onion, Chopped
1 C. Celery, Chopped
1 C. Carrots, Chopped
1 C. Cauliflower Florets
2 Garlic Cloves, Minced
2 C. Sodium Free Chicken Broth
1 14.5 Oz. Can Diced Tomatoes (No Salt Added), Undrained
1 15 Oz. Can Cannellini Beans, Drained & Rinsed
1/2 C. Hot Sauce (I used Frank’s.)
1 Tsp. Ground Cumin
1 Tsp. Chili Powder
1 Tsp. Paprika
1/2 Tsp. Ground Oregano
1/4 Tsp. Cayenne
Salt & Pepper to Taste

Optional Toppings:
Reduced Fat Blue Cheese Crumbles
Avocado

Directions:

Brown the chicken in a large pan over medium high heat.

Toss the cooked chicken and the rest of the ingredients together into a crock pot.

Give everything a good stir and secure the lid.

Cook for 8-10 hours on low or 6-8 hours on high.

Once done, remove the lid and divide among bowls.

Top with your choice of toppings.

I went with bleu cheese and avocado.

Crock Pot Summer Vegetable Soup

I’ve been preparing for my foot surgery that will have already taken place by the time this is posted, and in the process of meal planning I found myself really wanting to make a soup.

I know, it sounds crazy! It’s 100+ degrees F. in Texas and I want soup. But, I was craving some comfort food that would be easy for me to deal with in the process of getting surgery-ready and then healing.

This particular soup is very lightly based off one of my mom’s favorites . I basically swapped out all of the vegetables for summer equivalents, left out the potatoes… and tossed it in the slow cooker rather than standing at my stove to babysit.

Okay… so the only thing similar, as it turns out in the end, is the lemon. Shh… don’t tell my mom.

Crock Pot Summer Vegetable Soup
TheSkinnyFork.com

The Skinny:
Servings: 6-8 • Size: 1 Cup • Calories: 99.8 • Fat: 0.4 g • Carb: 20.1 g • Fiber: 5.2 g • Protein: 4.4 g • Sugar: 3.7 g • Sodium: 237.9 mg

Ingredients:
1 Can Cannellini Beans, Drained & Rinsed
1 C. Carrots, Sliced
1 C. Green Beans, Cut in Half
1 C. Corn
1 Zucchini, Sliced & Halved
1 Pint Cherry/Grape Tomatoes, Halved
1 Celery Stalk, Sliced
1/2 White Onion, Chopped
3 Garlic Cloves, Chopped
4 C. Chicken or Vegetable Stock (I used prepared No Sodium Instant Chicken.)
1 Handful Parsley, Chopped
Salt & Pepper to Taste
1 Lemon, Cut into Wedges

Directions:
Toss everything into your slow cooker, except for the lemon!

I decided to go with fresh veggies, though I’m sure this would work just as well if you used canned or frozen.

It may not appear to be enough water, but never fear! Once the veggies start to cook it will all work out.

Secure the lid on the crock pot and cool on high for 4-6 hours or low for 6-8 hours until everything is nice and tender.

Once done, dish out the soup and serve with a lemon wedge.

Don’t forget the lemon!

I’m serious.

My mom will be mad at you if you if you leave the lemon out.