cooking non-stop. If you’re looking for a delicious main dish that will take only 30 minutes to make, look no further than this Better Homes and Gardens recipe for Chicken, Asparagus, and Bacon Skillet. This meal has just the right amount of protein (chicken), vegetables and fiber (asparagus and squash), and is very flavorful! It’s gluten free and paleo-friendly, and is great for those who are on Atkins or low-carb diet!
This recipe is made in just 2 easy steps! Cook the chicken with bacon until the chicken is browned evenly on both sides, then add some chicken broth, cover the skillet and let the chicken cook for about 5 more minutes until it’s completely cooked through Next (or, you can do it as the first step, before cooking the chicken and bacon) – cook the asparagus and squash in a small amount of water (2 tablespoons) until crisp-tender.
Combine everything, and voila, your dish is ready!
The recipe calls for 8 skinless, boneless chicken thighs. I used 2 large chicken breasts (about 1.8 pounds total) – I cut each breast in half horizontally, to make them thinner and easier to manage – that’s what you see on the photos above.
The recipe calls for cooking the vegetables in the microwave. I cooked them in the skillet instead. Here is how to do it: Add trimmed asparagus and sliced squash to the large skillet, along with 2 Tbsp. water. Season with salt and pepper. Cook, covered, on medium heat for about 5 minutes or until the vegetables are crisp-tender, and the water evaporates.
This can actually be the very first step in the recipe, and then you can remove the vegetables from the skillet, pat dry the skillet and cook the chicken and the bacon in the same skillet!
8 skinless, boneless chicken thighs
3 slices bacon, coarsely chopped
1/2 cup chicken broth
1 pound asparagus spears, trimmed
1 small yellow summer squash, halved crosswise and cut in 1/2-inch strips
4 green onions, cut in 2-inch pieces
Sprinkle chicken with salt and pepper. In 12-inch skillet cook chicken and bacon over medium-high heat 12 minutes, turning to brown evenly.
Carefully add broth; cover and cook 3 to 5 minutes more or until chicken is tender and no longer pink (180 degrees F).
Meanwhile, in microwave-safe 2-quart dish combine asparagus, squash, and 2 Tbsp. water.
Sprinkle salt and pepper. Cover with vented plastic wrap.
Cook on 100% power (high) 3 to 5 minutes, until vegetables are crisp-tender, stirring once.
Transfer to plates. Drizzle cooking liquid; top with chicken, bacon, and onions.
Makes 4 servings.
You can find complete recipes of this Chicken, Asparagus, and Bacon Skillet in bhg.com
This soup recipe tastes so rich and creamy, you’d never know it’s low in calories and fat. Well, relatively low when you compare it to other cream-based soup recipes. We’re having soup weather in St. Louis now, so it was time to make a pot of this deliciousness. The recipe calls for 2% milk and light sour cream. If you prefer to use full-fat dairy, go for it!
Bracken and Rachel made this for us when we visited them in Boston, and we loved it. They found the recipe in Cooking Light and it has become a favorite of theirs. The original recipe uses baked potatoes, but I sometimes substitute some of my leftover slow cooker mashed potatoes.
It was a great way to use up leftovers, and it made this soup really fast to make. However, if you want a chunkier soup, the roughly mashed baked potatoes work better.
Update: I recently started making a sour cream substitute out of cottage cheese (tastes like the real thing!) that can be used in this recipe to lower the calories & fat, and boost the protein. You can’t tell the difference in taste, although it does add an extra step.
Slow Cooker (Skinny) Loaded Potato Soup is perfect for Saint Patrick’s Day, but also any time you’re wanting healthier comfort food!
My Mom makes the best soup. Try her Creamy Chicken Soup and you’ll know I’m right! That soup is amazing, and my all-time favorite…the only problem? It isn’t healthy. I’m all for comfort food and I think good food should be splurged on, but when you’re able to eat a bit healthier, that’s never a bad thing.
She came up with this Slow Cooker SKINNY Loaded Potato Soup…and I’m hooked. I’ll splurge on the chicken soup once a month and eat this every other day of the month. It’s so good! Making small changes in the healthy direction doesn’t mean you have to sacrifice flavor. The men in our family all ate this up and couldn’t even tell it was skinny.
We thought this was a cute recipe for Saint Patrick’s Day without being toooo themed. Sometimes the holiday themed recipes get to be a bit too much for me. So I’ll resume those tomorrow. 🙂
6 large Yukon Gold potatoes, peeled and cut into 1/2 inch cubes
40 ounces low-fat chicken broth
1-teaspoon black pepper
1/8 teaspoon red pepper flakes
6 carrots, peeled and thinly sliced
1/2 sweet yellow onion, diced
2 cloves garlic, peeled and minced
2-3 tablespoons olive oil
1-teaspoon Parisien Bonnes Herb or a blend of chives, French tarragon, basil & dill
11/2 cups fat-free half-and-half
11/2 cups low-fat cheese, cheddar or Gruyere work well
2 tablespoons fresh chives, chopped
low-fat sour cream
1-pound turkey bacon, cooked and crumbled
green onions, thinly sliced
Spray the inside of slow cooker with cooking spray and set the temperature to HIGH.
Pour diced potatoes, chicken stock, salt, pepper and red pepper into the slow cooker.
Saute sliced carrots in 2-3 tablespoons olive oil 3 minutes.
Add diced onion to the carrots and cook on medium-high until onion is translucent.
Add minced garlic and saute 30 seconds more.
Add sauted carrots, onion and garlic to the potato broth mixture.
Cook on HIGH for 2-3 hours or until potatoes have softened.
Using a potato masher, mash part of the cooked vegetables while they are still in the slow cooker.
Only mash down on the vegetables 3-4 times.
Add herbs, half-and-half, cheese and chives. Mix well.
You can find complete recipes of this SLOW COOKER SKINNY LOADED POTATO SOUP in thecookierookie.com