Quote:
Originally Posted by The Lovely Mrs. tod
The Lovely Mrs. tod's Chili. Out of an old Weight Watcher's cookbook I dug out. Because the suit that used to be too big wouldn't button last Sunday.
However..fwiw, it's slow cooker chili made with pork tenderloin chunks and if no one knew where it came from they wouldn't know it's 4 points a serving either.
So there. 
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A) Enquiring Bears need to know the recipe please.
Quote:
Originally Posted by wolfy999
Wolfy999's Slow cooker Chili Stew turned out a win! Hubby ate 3 bowls of it and Wolfette didn't complain (which is a miracle in itself).
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B) Enquiring Bears need to know the recipe please.
Enquiring bears are also having
Curried Chicken Legs
4 Chicken legs
1 tablespoon Curry powder
1/3 cup Plain yogurt
2 tablespoons Lemon juice
1 teaspoon Packed brown sugar
Trim off any fat and excess skin from chicken; cut at joint into thighs and drumsticks.
In small saucepan heat curry powder with 1 ts vegetable oil over medium heat for 3 minutes or until bubbling; pour into large bowl. Add yogurt, lemon juice and sugar; whisk to blend well. Add chicken, turning to coat; marinate at room temperature for 30 minutes.
Place chicken, fleshy side up, on foil-lined baking sheet; brush with remaining yogurt marinade. Bake in 425F 220C oven for 35-40 minutes or until browned and juices run clear when chicken is pierced.
Serve with rice, chutney and slices of radish and cucumber tossed with yogurt and seasoned with a touch of mint and cayenne.