Cookies and cream shake.

Food Cravings.

Maybe this will help us all make healthier choices. 

Baked Gingerbread Mini Donuts

Baked Gingerbread Mini Donuts

Prep time:  5 mins 

Cook time:  10 mins 

Total time:  15 mins 

Serves: 12

Ingredients

For the donuts

•1 cup flour (I used white whole wheat)

•¾ teaspoon baking powder

•¼ teaspoon baking soda

•1 teaspoon cinnamon

•½ teaspoon ginger

•pinch of allspice

•pinch of cloves

•¼ teaspoon salt

•¼ cup brown sugar

•1 egg

•¼ cup applesauce

•1 tablespoon milk

•2 tablespoons melted butter

For the glaze

•2 tablespoons butter

•¼ cup brown sugar

•2 tablespoons maple syrup

•2 tablespoons milk

•½ cup powdered sugar

Instructions

1.For the donuts, preheat oven to 350. Mix all dry ingredients.

2.Whisk in moist ingredients. Pour batter into a gallon-sized plastic bag and cut the corner off. Pipe the batter into a greased mini-donut pan, filling each donut space about ½ full (for me, this was about 22 mini donuts). Bake for about 7-8 minutes. Remove from oven and take each donut out of the pan.

3.For the glaze, melt 2 tablespoons butter with ¼ cup brown sugar in a small saucepan over medium heat. Bring to a boil and boil for about 2 minutes. Add maple syrup and 1 tablespoon milk and bring back to a boil. Add powdered sugar, using the last tablespoon of milk to help thin out the frosting if needed. Keep over low heat (otherwise it will start to crystallize) and dunk each mini donut into the frosting. Frosting should set almost immediately.

No Sugar "Cookies"

Chicken Alfredo Weight Watchers

Yogurt Bananas

Baked Gingerbread Mini Donuts

Baked Gingerbread Mini Donuts

Prep time:  5 mins 

Cook time:  10 mins 

Total time:  15 mins 

Serves: 12

Ingredients

For the donuts

•1 cup flour (I used white whole wheat)

•¾ teaspoon baking powder

•¼ teaspoon baking soda

•1 teaspoon cinnamon

•½ teaspoon ginger

•pinch of allspice

•pinch of cloves

•¼ teaspoon salt

•¼ cup brown sugar

•1 egg

•¼ cup applesauce

•1 tablespoon milk

•2 tablespoons melted butter

For the glaze

•2 tablespoons butter

•¼ cup brown sugar

•2 tablespoons maple syrup

•2 tablespoons milk

•½ cup powdered sugar

Instructions

1.For the donuts, preheat oven to 350. Mix all dry ingredients.

2.Whisk in moist ingredients. Pour batter into a gallon-sized plastic bag and cut the corner off. Pipe the batter into a greased mini-donut pan, filling each donut space about ½ full (for me, this was about 22 mini donuts). Bake for about 7-8 minutes. Remove from oven and take each donut out of the pan.

3.For the glaze, melt 2 tablespoons butter with ¼ cup brown sugar in a small saucepan over medium heat. Bring to a boil and boil for about 2 minutes. Add maple syrup and 1 tablespoon milk and bring back to a boil. Add powdered sugar, using the last tablespoon of milk to help thin out the frosting if needed. Keep over low heat (otherwise it will start to crystallize) and dunk each mini donut into the frosting. Frosting should set almost immediately.

Chicken and Pepper Kebobs

Chicken and Pepper Kebabs

Ingredients

1/4 cup soy sauce 

1 tablespoon sesame oil 

2 teaspoons Chinese five-spice powder 

2 cloves garlic, minced 

1/2 teaspoon crushed red pepper 

1/4 cup vegetable oil $

1 tablespoon chopped fresh cilantro, optional 

1 1/2 pounds bone-in chicken breast, skin and bone removed, cut into 1-inch pieces 

1 medium red onion, cut into 8 wedges 

3 green bell peppers, seeded, cut into 1-inch squares 

1/2 red bell pepper, seeded, cut into 1-inch squares 

Preparation

1. In a small bowl, combine soy sauce, sesame oil, five-spice powder, garlic, crushed red pepper, vegetable oil and cilantro, if desired.

2. Place chicken in a large ziplock bag. In a separate large ziplock bag, combine onion and bell peppers. Divide marinade between bags, seal and gently toss to coat. Refrigerate both bags for at least 45 minutes.

3. Preheat broiler, placing a rack about 5 inches from heat source. Line a large, rimmed baking sheet with foil; mist foil with cooking spray. Thread chicken and vegetables onto 4 metal skewers. Place on baking sheet and broil until chicken is cooked through and vegetables are tender, turning often, about 12 minutes total.

Blueberry Vanilla Yogurt Popsicles

Blueberry Vanilla Yogurt Popsicles

makes approximately 10 popsicles

 

3½ cups of low fat vanilla yogurt

2 cups blueberries, fresh or frozen defrosted

1 tablespoon honey

In a small bowl, stir honey and blueberries together. Set aside.

In a blender combine blueberries and 2 cups yogurt, blend until a smooth consistency is achieved

Fill popsicle molds with 1½ cups yogurt.  Layer blueberry mixture on top.  Freeze 4-24 hours, until popsicles are frozen through.  I like to freeze mine for 24 hours.

Serve and enjoy!

Healthy Chocolate PB Cups

Healthy-Enough-For-Breakfast Chocolate Peanut Butter Cups 

Yields 10 chocolate peanut butter cups

Bottom Layer:

2 tablespoons melted coconut oil (I used Tropical Traditions Organic Gold Label Virgin Coconut Oil)

4 tablespoons smooth peanut butter

1 teaspoon pure vanilla extract

1/4 cup unsweetened cocoa powder

2 packets stevia

Line a mini muffin tray with 10 paper liners.  Stir all ingredients together until smooth and divide between the 10 mini muffin wells (each should be about half full).  (Try not to dribble on the sides since it will give your candy a streaked look.)  Put the tray in the freezer on a flat surface and freeze until solid (about 15 minutes, give or take a little while depending how cold your freezer is).

Top Layer:

2 tablespoons melted coconut oil

4 tablespoons smooth peanut butter

1/2 teaspoon pure vanilla extract

1 packet stevia

10 walnut halves (optional)

Stir all ingredients together (except walnut halves) until smooth and divide on top of the set chocolate mixture.  Transfer back to the freezer and freeze until partially solid (about 5 minutes), then lightly press 1 walnut half into the top of each candy (if using the walnut halves).  Return to the freezer and freeze until solid.

Store the treats in the fridge in an air-tight container between layers of wax paper.

WW Key Lime Pie

Healthier Ice Cream Sandwich

Banana Peanut Butter "sandwiches"

Roasted Brussels Sprouts with Balsamic Vinegar

Roasted Brussel Sprouts with Balsamic Vinegar

Ingredients:
Brussel Sprouts
Olive Oil
Balsamic Vinegar
Sea Salt
Fresh cracked pepper

Directions:
1. Preheat oven to 375 degrees
2. Peel the outer, beat up layers off of the brussels sprouts. Trim the end,
then cut the brussels sprouts in half. 
3. Toss in a bowl with enough olive oil to evenly coat, then add balsamic vinegar
and sale & pepper.
4. Lightly oil a sheet pan, then spread out the sprouts cut side down. Roast in oven
for 15 minutes. Flip the sprouts to cut side up, then roast for 10 more minutes or until
evenly brown.     

Zero Calorie Foods.

Pesto Parmesan Crusted Halibut

Pesto-Parmesan Crusted Halibut

barely adapted from Curisine at Home, Cuisine Light

I used halibut for this, but I think any mild white fish would work just as well.  Just adjust the cooking time depending on the thickness of the fish.  

•1/2 cup panko bread crumbs

•1/4 cup grated Parmesan cheese

•salt and pepper

•1 Tbs lemon zest

•8 tsp basil pesto, divided

•4 halibut fillets, each about 1 inch thick and 4 oz each.

•cooking spray

•fresh lemon juice, for serving

Preheat the oven to 450 degrees and line a baking sheet with foil.  Spray the foil with nonstick cooking spray.

Meanwhile, combine the panko, Parmesan, and salt and pepper to taste in a small bowl.  Stir the lemon zest into the basil.

Arrange the halibut in a single layer on the baking sheet and pat dry with a paper towel.  Season with salt and pepper, and spread 2 teaspoons of basil over each piece of fish.  Press the parmesan-panko mixture over the pesto.  Spray with nonstick cooking spray.

Cook until the top is turning golden-brown and the fish flakes easily with a fork, about 10 to 12 minutes.  Squeeze the lemon juice over the top and serve immediately.

WW Jello Strawberry Mousse Cups.

WW Jello Strawberry Mousse Cups

2 Points+ Per Serving

Ingredients:

3/4 cup boiling water

1 pkg. (0.3 oz.) JELL-O Strawberry Flavor Sugar Free Gelatin

1 cup ice cubes

2 cups thawed Cool Whip Free Whipped Topping, divided

2 cups strawberries, sliced, divided

Directions:

Add boiling water to gelatin mix in large serving bowl; stir 2 min. until completely dissolved. Add ice; stir until completely melted. Gently stir in 1-1/2 cups each Cool Whip and berries until well blended.

Spoon into dessert dishes. Refrigerate 2 hours or until firm.

Top with remaining COOL WHIP and berries just before serving.

Makes 6 Equal Servings

Nutritional Info Per Serving: 70 calories; 1.5 g fat; 0 mg cholesterol; 13 g carbs;

1 g protein; 1 g fiber; 50 mg sodium

Healthier Low Cal Big Taste Sides

http://www.allyou.com/m/food/healthy-side-dishes-0

Cheesy BBQ Chicken Bites

WW BBQ Potatoes

Weight Watchers Barbecue Potatoes

4 Points+ Per Serving

Ingredients:

2 tablespoons butter or margarine, melted

1 tablespoon chili powder

1 tablespoon honey

1/4 teaspoon garlic powder

1/4 teaspoon ground pepper

2 lbs medium red potatoes, quartered

Directions:

2. Preheat oven 400°F.

3. In large bowl, combine, chili powder, honey, garlic powder, pepper and butter.

4. Add potatoes; toss to coat.

5. Spoon potatoes in greased 11x7-inch baking dish.

6. Bake 40-50 minutes until potatoes are tender.

Makes 6 Equal Servings

Nutritional Info Per Serving: Calories 155, Total Fat 4 g, Protein 3 g, Carbs 28 g, Sodium 83 mg, 

Fiber 3 g

Weight Watchers Buffalo Roasted Cauliflower

Weight Watchers Buffalo Roasted Cauliflower

2 Points+ Per Serving

Ingredients:

1 head cauliflower, cut into florets

1 Tbsp olive oil

Black pepper to taste

1/4 cup hot sauce

1 Tbsp trans fat free margarine, melted

1/4 cup reduced-fat blue cheese or ranch dressing

4 celery stalks, sliced into 3-inch sticks

Directions:

Preheat oven to 425°.

In a large bowl, toss the cauliflower florets with the oil, and pepper. On a baking sheet, arrange the florets in a single layer. Roast, turning halfway through cooking, for 45 minutes, or until lightly golden. Transfer the cauliflower back to the large bowl.

Add the hot sauce and margarine to the cauliflower and toss to coat. Serve immediately with blue cheese dressing for dipping and celery sticks on the side.

Makes 4 (1/2 Cup Servings)

Nutritional Info Per Serving: 96 calories; 5 g fat; 1 mg cholesterol; 10 g carbs;

3 g protein; 3 g fiber; 645 mg sodium

WW Hashbrown Casserole

Weight Watchers Hashbrown Casserole
Ingredients:

3 c frozen hash browns, thawed
1/2 c egg whites, slightly beaten
4 ozs turkey light meat, cooked and cubed
1/2 c fat-free milk
1 c low-fat cheddar cheese, shredded
2 tsps salt
1/2 c bell peppers, chopped


Directions:

Preheat oven to 425. Press potatoes into bottom of a eight inch square dish. Bake for 25 minutes, or until heated through. Cool ten minutes. In a mixing bowl, combine turkey, cheese, and bell peppers. Mix well. Spoon into potato crust. In another mixing bowl, combine egg whites, milk, salt, and black pepper. Mix well. Pour over turkey mixture. Reduce oven temperature to 350 and bake for 25 minutes, or until set.

Makes 8 Equal Servings

Nutrition Facts: Calories 75; Total Fat 1g; Cholesterol 12mg; Sodium 634mg; Carbs 6g; 
Fiber 2g; Protein 9g

Spaghetti Squash and Broccoli. Thank you Angela

I bake the squash for 30 min. @ 350 With a little olive oil, sea salt and pepper (cut in half and take the seeds out). Then take a fork after it has cooled and it shreds like noodles. Steamed the broccoli and crumbled over the squash. Sliced up fresh tomatoes to top it off. 35 minutes and dinner was done.

Weight Watchers Chicken and Bean Pizza

Chicken and Bean Pizza
6 PointsPlus Value

Prep time: 12 min
Cook time: 12 min

Serves: 4

These pizzas are piled high with mashed pinto beans, salsa verde and cumin-flavored chicken. Then they’re finished with a fresh avocado-tomato topping. 


Ingredients:
3 spray(s) cooking spray    
4 small corn tortilla(s)    
8 oz uncooked 93% lean ground chicken    
1 tsp minced garlic    
1/2 tsp ground cumin    
1/4 tsp table salt    
1/2 cup(s) canned pinto beans, rinsed and drained    
1/3 cup(s) fat free salsa, verde    
1/2 cup(s) cilantro, fresh, chopped, divided    
1/4 cup(s) low fat shredded cheddar cheese, sharp-variety    
8 tsp reduced-fat sour cream    
1 medium plum tomato(es), diced    
1/2 item(s) (medium) avocado, diced    
1 tsp fresh lime juice    


Instructions
Preheat oven to 425°F. Coat a baking sheet with cooking spray. 
Place tortillas on prepared pan; bake until crisp, about 6 to 8 minutes. 

Meanwhile, coat a large nonstick skillet with cooking spray; heat over medium-high heat. Add chicken, garlic, cumin and salt; cook, breaking up chunks of chicken with a wooden spoon, until cooked through, about 4 to 5 minutes.


Next, in a bowl, mash beans and salsa with a fork until well-blended and most of the beans are mashed; stir in 1/4 cup cilantro. 


To assemble pizzas, spread 1/4 bean mixture over each tortilla (slightly less than 1/4 cup); top each with about 1/3 cup chicken mixture and sprinkle each with 1 tablespoon cheese. Bake until cheese melts and topping is hot, about 3 minutes. (Broil pizzas to brown cheese even more, if desired.)


Meanwhile, in a medium bowl, toss together tomato, avocado, remaining 1/4 cup cilantro and lime juice.


Remove pizzas from oven and top each with 2 teaspoons reduced-fat sour cream and about 1/4 cup avocado mixture. Yields 1 pizza per serving.

WW Twice Baked Potatoes

 Weight Watchers Twice Baked Potatoes

Ingredients:
3 large baking potatoes
1/2 c. ft free reduced sodium chicken broth
1 c. 2% lowfat shredded sharp cheddar cheese
1/3 c. thin green onion slices
1/4 c. light sour cream
1 tsp. dijon mustard
1/4 tsp. paprika

Directions:
Preheat oven to 400 degrees. 
Pierce potatoes in several places with sharp knife. Bake 1-1 1/4 hours or until tender. 
Immediately cut potatoes lengthwise in half. Scoop out centers leaving 1/4" inch thick shells.

Beat potato pulp, broth, 1/2 c. cheese, onions, sour cream and mustard with a mixer until well
blended. Spoon into shells. Top with remaining cheese and paprika. Bake 20 mins. or until heated
all the way through. Makes 6 servings. 

per serving: 88 calories, 1 g. fat, 2.5 g protein, 17.3 g carbs, 2.3 g fiber, 2 WW pts.

WW Banana Split Pie

Weight Watchers Banana Split Pie

4 Points+ Per Serving

Ingredients:

3 cups light vanilla ice cream

1 1/2 cups sliced strawberries

2 cups fat-free whipped topping, thawed from frozen

One 60-calorie sugar-free chocolate pudding snack

2 bananas, sliced

2 tablespoons light chocolate syrup

1 tablespoon crushed dry-roasted peanuts

8 maraschino cherries

Directions:

Set out all of your ingredients so your ice cream doesn't melt too much once you start assembling.

Once slightly softened, scoop ice cream into a large pie pan and spread into an even layer along the bottom. Evenly place strawberry slices flat over the ice cream, pressing down lightly so they adhere.

Put whipped topping in a bowl. Add pudding and mix thoroughly. Spread pudding/topping mixture into a smooth layer over the strawberries. Evenly place banana slices flat over this layer, and drizzle with chocolate syrup. Sprinkle with nuts and evenly place the cherries on top of the pie. Freeze for about 4 hours (or overnight), until completely firm.

Allow the pie to sit at room temperature for 5 minutes before slicing. Cut into 8 slices

Makes 8 Equal Servings

Nutritional Info Per Serving: Calories 172, Total Fat 3 g, Protein 3 g, Carbs 33 g, Sodium 74 mg, 

Fiber 2 g

Nutella Banana Ice Cream.

Nutella Ice Cream

This simple recipe isn't really ice cream, but you'll think it is when you're eating it. Actually you'll just think it's the best thing you've ever eaten.

Ingredients:

1 c. Nutella

6 bananas 

That's it! 

Directions:

Blend together in either food processor or blender until smooth. Pour in freezer safe containers. Popsicle forms help limit size portions. Wait off them to freeze and devour. 

Reasons for ice cream pops:

Easy Portion Control

Practical & Freezer Friendly

It's Nutella on a stick, that's awesome

*You can substitute almond butter for Nutella. 

Scrambled Eggs & Mushrooms.

WW Strawberry Angel Food Cake

 

WW Strawberry Angel Food Cake

PointsPlus+ = 4

Ingredients

1 (10 oz) round angel food cake
1-1/4 cups cold skim milk
1 (4 serving) box sugar free vanilla instant pudding
1 tbsp lemon zest
1 cup strawberries, chopped
2 cups light frozen whipped topping, thawed
6 whole strawberries, halved

Directions:

1. ( For easier handling and slicing place uncut cake in freezer 30 minutes before slicing.)

Place cake on serving plate. Cut 3/4 inch thick slice off top of cake; set slice aside. 
Carefully hollow out center of cake, leaving 1 inch thick shell on bottom and sides. 
Reserve removed cake for snacking or other use. 

2. Pour milk into a medium size bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Stir in lemon zest. Remove 1/2 cup of the pudding; place in the medium bowl. Set aside. Spoon chopped strawberries into cake shell; spoon remaining pudding over strawberries. Replace top of cake.

3. Add whipped topping to reserved 1/2 cup pudding; stir with wire whisk until well blended. 
Spread onto top and sides of cake. Refrigerate at least 1 hour before serving. 
Garnish with strawberry halves. Store leftovers in refrigerator.

Yield: 8 equally sized slices
Serving Size: 1 slice per serving

Weight Watchers PointsPlus+ = 4 

Nutrition Information:
Calories 160, Carbs 31g, Cholesterol 0mg, Fat 2.5g, Fiber 1g, Protein 3g

WW Pineapple Angel Food Cake

Chicken Caprese

Yummy Zucchini Chips

Tropical Coconut Smoothie

Mexican Baked Spaghetti Squash

Mexican Baked Spaghetti Squash

 

Prep time

30 mins

Cook time

35 mins

Total time

1 hour 5 mins

 

Yield: yields 6-8

Ingredients

1 spaghetti squash

2 Tbsp olive oil

1 medium onion, sliced thin

1 red bell pepper, diced

1 jalapeno pepper, seeded and minced

2 cloves garlic, minced

1 Tbsp chili powder

1 tsp dried oregano

½ tsp cumin

Salt and pepper to taste

1 can black beans, drained and rinsed

1 cup frozen corn kernels, thawed

1 can tomatoes with green chilis, drained

½ cup nonfat greek yogurt

1 cup reduced-fat shredded cheddar cheese, divided

Instructions

Directions:

Preheat oven to 375 F. Lightly spray a 9x13 baking dish with cooking spray and set aside.

Cut spaghetti squash in half and remove the seeds with a spoon. Place the halves in a microwave-safe dish and cover. Cook for 14-16 minutes until easily pierced with a knife and inner flesh is easy to remove.

While the spaghetti squash is cooking, heat the olive oil in a skillet over medium heat. Add the onions, bell pepper and jalapeno and cook until softened and onion is translucent, about five minutes.

Add garlic and cook for two minutes. Stir in chili powder, oregano, and cumin and cook for one minute, stirring constantly.

Transfer from the skillet to a large bowl. Stir in black beans, corn, tomatoes, yogurt, and half the cheese.

When spaghetti squash is done, allow to cool for five minutes. Use a fork to remove the long strands from the inside of the squash. Add the squash to the bowl with the rest of the ingredients and stir well to combine.

Transfer to baking dish and top with the rest of the cheese. Cook, uncovered, for 30-35 minutes, until bubbling and cheese is golden brown.

 

http://www.baked-in.com/2013/02/06/mexican-baked-spaghetti-squash/

Green Apple Chicken Salad-Weight Watchers

Weight Watchers 

Green Apple Chicken Salad

Ingredients:

1/3 cup mayonnaise

2 tablespoons cider vinegar

1 tablespoon Dijon mustard

2 cooked boneless-skinless chicken breasts, 

diced (a generous 2 cups)

2 small celery stalks, cut into small dice

1/2 red onion, cut into very small dice

1/2 green apple, cored and cut into medium dice

1/3 cup raisins 

Salt and pepper, if desired

Directions:

In a large bowl, whisk together the mayonnaise, cider vinegar and Dijon mustard to form a dressing.

To the bowl, add the chicken, celery, onion, apple and currants. Toss everything together, taste and adjust the seasoning if desired. Chill before serving. This makes about 1 quart chicken salad.

Makes 6 Equal Servings

Nutritional Info: Calories 188; Carbs 10g; Protein 12g; Fat 11g; Fiber 1g

5 weight watchers points per serving 

Strawberry French Toast Rollups

Strawberry French Toast Rollup Casserole

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Yield: 8 servings

Serving Size: 2 roll ups

Calories per serving: 272

Fat per serving: 9 grams/Carbs 41 grams/Fiber 6 grams/Protein 14 grams

Ingredients:

2 large eggs

¾ cup of egg substitute or equivalent to 3 eggs

1 ½ cups coconut creamer or soy creamer

2 tsp. vanilla extract, divided

16 Slices whole wheat sandwich bread or whole grain bread

4 oz. reduced fat whipped cream cheese, softened

1 cup 2% fat plain Greek yogurt

1 tbsp. sugar

1 cup finely chopped strawberries

1 1/2 tbsp. light butter, melted

¼ cup brown sugar

2 tsp. ground cinnamon

Directions:

1.Preheat oven to 350°.

2. Spray a 13 x 9 inch baking dish with cooking spray.

3. In a medium bowl, whisk together eggs, egg substitute, creamer and 1 tsp. vanilla extract.

4. Pour into the baking dish.

5. With a rolling pin, flatten slices of bread.

6. In a medium bowl, cream together cream cheese , Greek yogurt and sugar.

7. Fold in strawberries and 1 tsp. vanilla extract.

8. Spoon strawberry mixture into a plastic bag and cut off a half inch triangle from one end.

9. Place about 2 tbsp. of the strawberry mixture in the middle of each bread slice.

10. Roll up the bread slices and place seam down into the baking dish.

11. Brush tops of roll-ups with butter.

12. In a small bowl, mix together sugar and cinnamon

13. Sprinkle cinnamon sugar on top. Cover with foil

14. Bake for 25 minutes. Take foil off and cook for an additional 10 minutes.

15. Enjoy! 

http://fooddonelight.com/strawberry-french-toast-roll-up-casserole/

Low Fat Slow Cooker Chicken Cacciatore

Low Fat Slow Cooker Chicken Cacciatore

Prep time

20 mins

Cook time

6 hours

Total time

6 hours 20 mins

This low fat slow cooker chicken cacciatore, makes for an easy, healthy and delicious dinner your whole family will enjoy.

Serves: 6

Ingredients

• 6 boneless, skinless chicken breasts (4 ounces each)
• ½ pound fresh mushrooms, quartered
• 1 red bell pepper chopped
• 1 cup chopped onion
• ½ cup chopped celery
• 1 can (about 28 ounces) crushed tomatoes
• 1 teaspoon dried Italian Seasoning blend
• ½ teaspoon garlic powder

Instructions

1. Place chicken breasts in a 4-quart slow cooker. Add the mushrooms, bell pepper, onion, celery, crushed tomatoes, Italian seasoning and garlic powder and stir to combine.
2. Cover and cook on LOW for 5 to 6 hours. (Mine was done in 5 hours, so I flipped the setting to warm until dinnertime.

Nutritional Estimates per Serving (1 piece of chicken and ½ cup vegetables and sauce): 267 calories, 4.5 g fat, 15.5 g carbs, 3.5 g fiber, 40.2 g protein and 6 PointsPlus