Skinny Newfoundland Baked Beans Low Fat Recipes

Steps:

• 1. Soak beans in water and a little salt overnight. The following day, drain the water and cover with clean water. Cover pot, but leave lid partway open. Boil the beans on medium for 1 1/2 hours. When finished, drain and set aside.
• 2. Cut up the bacon into small pieces. Chop the onion and fry the onion and HALF the bacon together in the bottom of your oven cooking pot using a tablespoon of butter, until the bacon and onion are translucent. Stir occasionally while cooking. (About 10 minutes).
• 3. Add five cups of clean water to pot. Add the beans and all other remaining ingredients, except the reserved bacon and stir.
• 4. Place the remaining bacon on top of the pot. Cover and bake at 325 degrees for 3 1/2 to 4 hours. Half way through the baking, stir, and check the pot to make sure it has enough liquid. If not add a little more water and continue to bake the allotted time.
• 5. My husband likes to stir in extra brown sugar at the end to make it a little sweeter for his taste. I agree.

Steps:

• 1. NOTE: If using Trivia brown sugar blend, use the guide on the package to determine how much to use.
• 2. Drain and thoroughly rinse pork & beans, (the juice is where most of the sodium is). Place in large pot.
• 3. Add one cup of no salt added ketsup, one cup of water, molasses, brown sugar, mustard, pepper & onion. Mix well, simmer on lowest heat for 20-30 min.

Steps:

• Preheat oven to 375°F. In a large resealable plastic bag, combine flour, 1 teaspoon of the chili powder, the salt, and pepper. Add half of the chicken pieces. Seal bag; shake to coat. Repeat with remaining chicken pieces.
• In a very large skillet, brown chicken on all sides in hot oil over medium heat about 10 minutes, turning occasionally. Remove chicken from skillet and set aside; discard drippings in skillet. Add beans, undrained tomatoes, tomato juice, corn, uncooked rice, the remaining 1/2 teaspoon chili powder, the cayenne pepper, and garlic to the skillet. Bring to boiling. Transfer rice mixture to a 13x9x2-inch baking dish or 3-quart rectangular casserole. Arrange chicken pieces on top of rice mixture.
• Bake, covered, for 45 to 50 minutes or until chicken is no longer pink (170°F for breasts; 180°F for thighs and drumsticks) and rice is tender.