Chicken Bok Choy Stir-Fry - Gluten Free and Weight Watchers

I have never had bok choy before so I purchased some last week which forced us to give it a try. 

Based on recipe found on myrecipes.com
Points+:  8 points

1 T. extra-virgin olive oil
16 oz. boneless, skinless chicken breasts, cut into 1" pieces
Kosher salt and black pepper
4 heads baby bok choy
1/4 c. low sodium, gluten free soy sauce
1/4 c. store-bought barbecue sauce
4 scallions, thinly slice

Heat the oil in a large skillet over medium-high heat. Season the chicken with 1/4 teaspoon each salt and pepper and cook, tossing occasionally, until browned and cooked through, 4 to 6 minutes. Transfer to a plate.


Add the bok choy and 1/4 cup water to the skillet. Cover and cook until the bok choy is just tender, 3 to 4 minutes.

In a small bowl, combine the soy sauce, barbecue sauce, and scallions. Add to the skillet and bring to a boil. Return the chicken to the skillet and cook, tossing, until heated through, 1 to 2 minutes.


Tastes great served with brown rice.
Next time, I think we will had some water chestnuts.

Chicken Noodle Soup, Gluten-Free, Weight Watcher friendly

I woke up this morning reiminiscing about how my mom would make soups on cold, wintery Saturday's and how it smelled so good.  My intention was to have the soup in the crockpot and let it simmer all day.  By the time I found a recipe that we had all the ingredients for, it was too late in the morning for that.  But, I chopped, diced, minced and shredded which I haven't done for awhile.  The best part - - everyone in the house liked it!!  I just wish we could can it.  It would be wonderful to be able to grab this for last minute meals or to take to school for lunch.

Gluten-Free Chicken Noodle Soup
based on the recipe from http://www.gabbysgfree.com/
Yields about 11 cups
Weight Watchers Points+:  3 points per cup

Boneless, Chicken Breast - boiled and shredded to make 10 oz.
4 oz. gluten free pasta
     (I used Trader Joe's Organic Brown Rice Spaghetti Pasta)
8 cups 99% Fat Free Clear Chicken Broth (I use Kroger brand)
1 cup water from chicken pot
2 T. extra-virgin olive oil
6 oz. diced carrots (organic baby carrots from Trader Joes)
6 oz. chopped onions
3 stalks celery
1 t. freshly minced garlic
1 1/2 t. dried thyme
1/2 t. allspice (yep, unusual ingredient, but it is tasty)
salt & pepper, to taste
     (I always use Sea Salt - - better for my Adrenal Fatigue)

1.  Place chicken breasts in  pot, completely cover with water.  Bring water to boil and reduce heat.  Simmer until chicken cooked through.  Remove from pot and shred using 2 forks.  Reserve about 1 cup of the clear water from pot.

2.  While chicken is cooking:  chop carrots, onions, celery and mince garlic.

3.  Heat olive oil in large soup pot over medium heat.  Add onion and garlic and saute until tender, approximately 5-6 minutes.

4. Add carrots and celery. Sprinkle with a touch of sea salt and put a lid on the pot. Cook, stirring occasionally, until the vegetables are just slightly tender, about 10 minutes.

5. Add shredded chicken and 8 cups chicken broth and about 1 cup water from chicken pot. Bring to a boil.

6. Once your soup is boiling, add your brown rice noodles, thyme, and allspice. Turn the heat down to a simmer.

7. Let simmer, with the lid off, until pasta is fully cooked.

6. Season with salt and pepper.