Low Fat Southern Chicken and Grits

Yield: about 1 1/2 cups per serving; points per serving: 4

Ingredients

• 1 3/4 cups fat-free chicken broth
• 6 tablespoons corn grits, uncooked
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 medium clove garlic, minced
• 1 cup mushrooms, sliced
• 1 medium jalapeno pepper, seeded and minced
• 1 medium red bell pepper or yellow pepper, chopped
• 2 medium tomatoes, cored and chopped
• 1/4 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pound boneless, skinless chicken thighs, cut into 1-inch chunks

Instructions

1. Place broth in a 3 to 5 quart slow cooker.
2. Slowly add grits, stirring constantly, to avoid lumps.
3. Heat oil in a large skillet over medium-high heat.
4. Add onion, garlic, mushrooms, jalapeno and red pepper; sauté stirring frequently, about 5 minutes.
5. Add vegetables to slow cooker.
6. Place tomatoes, cumin, salt and pepper in slow cooker; stir to mix.
7. Add chicken thighs.
8. Cover and cook at MEDIUM setting for 5 to 6 hours.

Nutrition

Per serving (excluding unknown items): 207 Calories; 6g Fat (26.2% calories from fat); 20g Protein; 21g; Carbohydrate; 4g Dietary Fiber; 54mg Cholesterol; 549mg Sodium

Exchanges: 1 Grain (Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat