Weight Watchers Chicken Bacon Paella 8 Pro Points Recipes
WEIGHT WATCHERS CHICKEN & BACON PAELLA (8 PRO POINTS)
Steps:
- Place the spinach and the leek into a food processor and pulse together. Heat the oil in a large pan and stir fry the bacon and the chicken for about 2 minutes, then add the red pepper, leek and spinach and the crushed garlic. Continue cooking for about 3 minutes then add the tumeric, paprika, marjoram and the rice and cook for a further minute. Pour in all the stock, bring to the boil and stir well. It will look very wet but risotto rice absorbs a lot of liquid. Season with salt and pepper to taste and turn the heat down to a simmer. Cover and cook gently for 15 minutes stirring only once during this time. Finally add the peas and allow them to warm through for 3 minutes.
Nutrition Facts : Calories 222 calories, Fat 6.34271797567381 g, Carbohydrate 27.3389712774851 g, Cholesterol 12.9338636904 mg, Fiber 3.54624997294249 g, Protein 13.7078605004076 g, SaturatedFat 1.55623541481563 g, ServingSize 1 1 Serving (531g), Sodium 657.765919243468 mg, Sugar 23.7927213045426 g, TransFat 0.562588683348369 g
WEIGHT WATCHERS CROCK-POT CHICKEN PAELLA
Make and share this Weight Watchers Crock-Pot Chicken Paella recipe from Food.com.
Provided by KadesMom
Time 5h30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut chicken into cubes.
- Place chicken, tomatoes, onion, bell pepper, garlic and seasonings into 4-quart or larger slow cooker.
- Cook on low for 5 hours.
- Add peas and rice; cook, uncovered, until peas are tender, about 15 minutes.
- Yields about 1 1/2 cups per serving.
Nutrition Facts : Calories 317.8, Fat 3.9, SaturatedFat 0.9, Cholesterol 73, Sodium 359, Carbohydrate 38.9, Fiber 3.7, Sugar 5.8, Protein 30.5
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Cuisine SpanishCategory DinnerServings 4Total Time 55 mins
- Heat oil in a deep, heavy-based frying pan over medium heat. Add chicken, in batches, and cook for 2–3 minutes each side or until browned. Transfer chicken to a plate.
- Add bacon, onion and capsicum to same pan and cook, stirring, for 2–3 minutes or until bacon is crisp. Add garlic and paprika and cook, stirring, for a further 30 seconds.
- Add rice and cook, stirring, for 1 minute or until coated. Pour reserved hot stock mixture into pan. Top with chicken and prawns. Reduce heat to low and simmer, covered, for 20 minutes. Add peas and cook for 5 more minutes or until chicken is cooked. Serve sprinkled with parsley and rind.
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