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PERSISTENCEMIMI Posts: 11,416
11/12/14 7:18 P

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NOT YOUR USUALL CHICKEN SALAD

I made it today and I like it very much, mostly because of the fine mix of spices. It is not the usual chicken salad. I'll definitely make it often.
This recipe is from an excellent cookbook called No reservation required by superb chef Bev Shaffer.

*** NOTES!
1. Instead of cooking 2 split breasts, skinned, boned and cubes, I used the chicken meat from a rotisserie grilled chicken, store bought. I only sautéed the onions, as marked.
2. Instead of using fresh pineapple, I used canned crushed pineapple in its own juice. I'm sure that the chicken salad will be even better , using FRESH pineapple
3. This recipe works well also as a filling for a sandwich. I tried it and it was great.

INGREDIENTS

2 teaspoons sugar'1 teaspoon dried thyme
1 teaspoon ground cinnamon
1/2 teaspoon ground white pepper
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground nutmeg
1/8 teaspoon ground cloves
*** 2 split chicken breasts, skinned, boned and cubed ( see note above)
1 tablespoon peanut oil
1/4 cup finely chopped onion ( I used more)
1 ounce fully cooked ham, chopped (optional)
1/2 cup chopped fresh pineapple
1 cup seeded and finely chopped tomato ( I used the food processor for that)
1/4 cup sour cream (use the REAL thing. When the amount is so small, I do not use low fat sour cream, and definitely not fat free sour cream.

DIRECTIONS

Stir together sugar, thyme, cinnamon, white pepper, salt, cayenne, nutmeg, and cloves in a small/medium bowl. Add chicken to spice mixture: toss to coat well.
*** see note # 1
Heat oil in a 10" skillet. Add chicken and onion: cook over medium high heat until chicken is no longer pink. Remove from skillet. Chill mixture until cool.
To the cooled chicken mixture, add ham, pineapple, tomato and sour cream. Toss to mix well.

Enjoy





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PERSISTENCEMIMI Posts: 11,416
9/24/14 1:47 P

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PERSISTENCEMIMI Posts: 11,416
1/26/14 12:04 A

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100 Easy Chicken Recipes with Nutrition information for each recipe
Cooking Light


www.cookinglight.com/food/quick-heal
th
y/easy-chicken-recipes-00412000068136/





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PERSISTENCEMIMI Posts: 11,416
8/26/13 5:58 P

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CURRIED CHICKEN SALAD WRAPS

10 servings
10 Points Plus per serving. (My points are probably 6 per serving)

Notes!
1. I reduced the amount of mayonnaise, so I assume one serving will be about 8 Points Plus
2. I used low carb tortillas, and that also lower the Points Plus to maybe only 6 Points Plus
3. I used rotisserie chicken meat. Less work, but more Sodium....sigh

INGREDIENTS

3 cups cubed cooked chicken
1 cup chopped celery
1 cup half seedless red or green grapes (I used re grapes) 1/2 cup toasted slivered almonds
1 tablespoon lemon juice
3/4 teaspoon curry powder
2/3 cup light mayonnaise (I used about 4 tablespoons)
Salt and pepper to taste
10 large (10 - inch) flour tortillas ( I used large tortillas, 90 calories per one)
10 lettuce leaves

DIRECTIONS

1. In a large bowl, stir together chicken, celery, grapes, almonds, lemon juice, curry powder, mayonnaise and salt and pepper to taste.
2. Place one lettuce leaf on each tortilla. Divide chicken mixture evenly to 10 portions. Put one portion in the center of each lettuce leaf.
Fold up bottom and roll up tortilla.

Enjoy

Nutrition information per one serving:

Calories: 366 (less if you follow my notes)
Protein: 18.8
Fat: 15.4g (less, if you follow my notes)
Carbohydrates: 37.9gg (much, much less, if you follow my notes)
Fiber: 2.8g
Sodium: 425 mg







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PERSISTENCEMIMI Posts: 11,416
7/11/13 5:30 P

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Kale Salad with a Surprising Ingredient

The secret ingredient is ricotta cheese.

I ate this salad in a restaurant, and the chef was kind to give me the recipe. The kale did not taste bitter at all.
The ricotta cheese was a great addition to the salad.

INGREDIENTS

Bunch of kale, washed and chopped
Roasted peppers, chopped
ricotta cheese
canned artichoke
* Note! Marinate the artichokes in a little of olive oil and minced garlic for about 20 minutes. That will give the artichokes better flavor.
Salt and pepper

METHOD

Steam the kale in a little water.
Add all ingredients and refrigerate.
Eat this salad at room temperature.





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WENDYW596's Photo WENDYW596 Posts: 1,692
7/10/13 6:30 P

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Tomato Basil Chicken

Tender chicken breasts cooked in a silky fresh tomato basil sauce, makes for one seriously delicious and healthy Weight Watchers dinner recipe. It’s incredibly easy to prepare and is a dish the whole family will love.
Ingredients

1 1/2 lbs skinless, boneless chicken breasts, cut into 6 fillets
2 tbsp light butter (I used Brummel & Brown)
1 lb cherry tomatoes, halved
4 garlic cloves, minced
1/2 cup fresh basil, chopped
1/2 tbsp dried oregano
Salt and pepper to taste

Instructions

Spray a medium sized non-stick skillet with non-fat cooking spray or an olive oil mister and set over medium high heat.
Season both sides of chicken breasts with salt, pepper and oregano. Place into pan and cook about 3-4 minutes on each side, or until chicken is almost entirely cooked through.
Turn the heat down to medium and then add in the tomatoes and garlic. Cook for about 4-5 minutes.
Add in basil and butter, and stir until combined. Season with additional salt and pepper as desired. Turn heat to low and let sit for about 5 more minutes.

Preparation time: 15 minute(s)

Cooking time: 15 minute(s)

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate, High protein

Number of servings (yield): 6

Culinary tradition: Italian

Calories: 153

Fat: 3

Protein: 24

Entire recipe makes 6 servings
Serving size is 1 fillet with sauce
Each serving = 3 Points +

PER SERVING: 153 calories; 3g fat; 3g carbohydrates; 24g protein; 1g fiber

The post Tomato Basil Chicken Recipe – 3 Points + appeared first on LaaLoosh.



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PERSISTENCEMIMI Posts: 11,416
7/10/13 5:48 P

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Cheesy Chicken and Rice Casserole
7 Points+ per serving



www.laaloosh.com/2013/07/04/cheesy-c
hi
cken-and-rice-casserole/#more-9239


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PERSISTENCEMIMI Posts: 11,416
6/5/12 5:30 P

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Tomato Chicken Basil Recipe
3 P+ per serving


www.laaloosh.com/

Edited by: PERSISTENCEMIMI at: 7/10/2013 (17:45)
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PERSISTENCEMIMI Posts: 11,416
2/12/11 11:13 P

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Thank you, Teresa, for posting this recipe.

I love using my crockpot. I found this is in Fix it an Forget it Lightly compiled by Phyllis Pellman Good.
The recipe is submitted by Ann Van Doren Lady Lake, FL.

Makes 4 servings.
4 boneless, skinless chicken breast halves
1 medium onion, thinly sliced
1/4 orange juice concentrate
1 tsp poultry seasoning
1/2 tsp salt (may be omitted.)
11 oz can mandarain oranges drained, with 3 Tbsp liquid reserved
2 Tbsp Flour

1.Place chicken in slow cooker5
2. Combine onion, orange juice concentrate, poultry seasoning and salt if desired
3. Cover, Cook on low 4-5 hours
4. Remove chicken keep warm and reserve juices
5. In saucepan, combine 3 Tbsp reserved mandarin orange juice and flour. Sir until smooth
6. Stir in chicken cooking juices. Bring to a boil. Stir and cook for 2 minutes to thicken
7. Stir in mandarin oranges. Pour over chicken
8. Serve over rice or pasta

Per serving: 240 calories, 3.5 total fat, 1g sat, 0 trans, 75 mg cholesterol, 360 mg sodium,
25 g total carbohydrate, 1 g fiber 20 g sugar, 28 g protein, 10 % Vitamin A, 30% C,4% DV,
10% Calcium,10% Iron

The recipe does not specify, but I would suggest that the rice or pasta served if chosen, would
Count according to its own nutritive value.




Edited by: PERSISTENCEMIMI at: 9/23/2011 (22:33)
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PERSISTENCEMIMI Posts: 11,416
2/11/11 10:52 P

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Thank you, IRISHEI for posting the link for this recipe.

Delicious Chicken recipe
Chicken with balsamic vinegar, sweet onions and thyme



www.weightwatchers.com/food/rcp/inde
x.
aspx?recipeid=224911&sc=11








Edited by: PERSISTENCEMIMI at: 2/11/2011 (22:55)
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PERSISTENCEMIMI Posts: 11,416
7/24/10 10:39 P

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Thank you, IRISHEI for posting tis recipe

This recipe is from the new Points plus cookbook called, Ready,set, go!

GRILLED CHICKEN and Asparagus with Capers and Basil
value: 5 points plus per serving/4 servings

4 (5 oz.) skinless boneless chicken breasts
1 tsp. ground coriander
1/2 tsp. salt
1/4 tsp. black pepper
1 (1 pound) bunch asparagus, trimmed
1 tsp. olive oil
1 red onion, cut into wedges
1 tbsp. capers, rinsed
2 tbsp. sliced fresh basil
zest of 1/2 lemon

1. Spray grill rack with nonstick spray. Preheat grill to medium-high or
prepare medium-high fire..
2. Sprinkle chicken with coriander, 1/4 tsp. of salt and the pepper.
Place chicken on grill rack and grill, turning frequently until browned and cooked
through, 8-10 minutes.
3. Toss together asparagus, oil and remaining 1/4 tsp. salt until coated evenly.
Spray onion with nonstick spray. Place asparagus and onion on grill rack and
grill, turning often, until tender and well marked about, about 4 minutes.
4. Toss together, capers,basil and lemon zest. Top chicken evenly with caper
mixture and serve with asparagus and onion.

per serving: 1/2 of asparagus and onion and 1 chicken breast.
5 gr total fat, 5 gr total carbs, 2 gr fiber, 31 gr protein (5 points plus value)

HEALTHY EXTRA - serve with a bowl of quinoa (2/3 c of cooked quinoa per serving will
increase the POINTS PLUS value by 3)

Let me know if you try it and like it. I had it last night and really thought it was easy to make and very tasty.
Enjoy! Irish Ei



Edited by: PERSISTENCEMIMI at: 2/3/2011 (09:07)
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PERSISTENCEMIMI Posts: 11,416
1/26/10 1:55 P

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Baked Salsa Chicken Breast
Posted by NCBEACHES

4 servings
160 calories, 4 g fat, 0 g fiber

4 boneless skinless chicken breasts
1 (16 Ounce) jar salsa (mild, medium, or hot)
3 Tbs. brown sugar (I used dark)
2 Tbs. balsamic vinegar (I used used Fini brand)
1 Tbs. Dijon mustard

Place chicken breast in a 2 quart baking dish that has been sprayed with cooking spray. Combine the remaining ingredients in a bowl; pour over the chicken.
Bake at 400* for 30 minutes.

I served this with brown rice. YUM!



Edited by: PERSISTENCEMIMI at: 2/11/2010 (10:57)
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PERSISTENCEMIMI Posts: 11,416
12/26/09 12:31 P

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Chicken Thighs (or chicken BREAST) in Coconut milk, sweet Chili sauce and ginger.

Wow! This is so superb!
So easy to make!
Great for company!
Wow! The suace is incredible!
Some ingredients here are high in calories but the sauce is mostly to flavor the chicken while cooking. I'll probably use only 2-3 tablespoons of the suace over my chicken.
* I'll not use the hot pepper because the sweet chili sauce is pretty hot.

Ingredients

1/2 cup olive oil ( I used only 2 tablespoon or even less)
2 pounds chicken thighs, SKINLESS and BONELESS (I used 3 pounds for this recipe)
1 - 13.5 ounces can of coconut milk ( I did not use the light one. I'll try it next time with light coconut milk)
Chopped cilantro

1. Heat the oli in a wide pot of a large pan and saute the chicken until golden color.
Add all the other ingredients and stir together.
2. Bring to a boil, cover, lower the heat and cook until the chicken is ready and the sauce is thicker. (I cooked it for 1 hour).
Taste again and adjust the seasoning, if needed.
Serve with cilantro over it.

Absolutely delicious!



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PERSISTENCEMIMI Posts: 11,416
11/5/09 6:48 P

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Rachel Ray Pork or Chicken Sausage O' Patties


www.foodnetwork.com/food/cda/recipe_
pr
int/0,1946,FOOD_9936_36236_RECIPE-PRR>INT-FULL-PAGE-FORMATTER,00.html





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PERSISTENCEMIMI Posts: 11,416
10/27/09 10:08 P

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CROCKPOT FROZEN CHICKEN BREASTS WITH DRESSING
Posted by dctio35

Put in 2 frozen boneless skinless chicken breasts in the crocpot and pour over them some Newman's Own light honey mustard salad dressing. Can I just say YUM!



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PERSISTENCEMIMI Posts: 11,416
10/9/09 5:48 P

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Lombardi Chicken
(from Best Of Home Town Cooking)
Makes 6 servings

1 1/2 lb. Skinless, boneless chicken breasts
3 Tbs. All-Purpose Flour
3 Tbs. light Butter
1 Cup Sliced Fresh Mushrooms
1/2 Cup Marsala Wine
1/3 Cup Chicken Broth
Dash Salt
Dash Ground Black Pepper
1/3 Cup Shredded 2% Mozzarella or Fontina Cheese
1/3 Cup Grated Parmesan Cheese
1/4 Cup Thinly Sliced Green Onion

Preheat oven to 375* F. Cut each chicken piece into half lengthwise. Place each piece between two pieces of plastic wrap. Pound with the flat side of a meat mallet (or rolling pin) until 1/8 inch thick. Remove plastic wrap. Coat chicken lightly with flour.
In a 12-inch skillet, heat 1 tablespoon of the butter over medium heat. Add half of the chicken; cook about 4 minutes or until browned, turning once. Transfer to a 2-quart rectangular baking dish. Repeat with another 1 tablespoon of the butter and the remaining chicken.
In the same skillet, melt the remaining butter. Add mushrooms; cook and stir until tender. Stir in Marsala, broth, salt & pepper. Boil gently, uncovered, about 5 minutes or until mixture is reduced to about ½ cup (including mushrooms). Pour mixture over chicken.
In a small bowl, combine mozzarella cheese, Parmesan cheese, and green onion; sprinkle over the chicken. Bake about 20 minutes or until chicken is no longer pink.

Per serving (Master Cook): 222 cal; 7g total fat; 31 g Protein; 4 g Carbohydrate; Trace Dietary fiber; 83 mg Cholesterol; 269 mg Sodium.





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PERSISTENCEMIMI Posts: 11,416
9/29/09 8:19 A

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Parmesan Chicken and Rice
Posted by NCBEACHES

1 tablespoon olive oil
1/2 cup chopped onion
1 teaspoon bottled minced garlic
1/2 teaspoon dried thyme
1 (8-ounce) package presliced mushrooms
3/4 pound skinless, boneless chicken breast, cut into bite-sized pieces
1/2 cup dry white wine
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup uncooked instant rice
1 cup fat-free, less-sodium chicken broth
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/4 cup chopped fresh parsley


Heat oil in a large nonstick skillet over medium-high heat. Add the onion, garlic, thyme, and mushrooms; sauté 5 minutes or until onion is tender. Add chicken; sauté 4 minutes or until the chicken is lightly browned. Add wine, salt, and pepper; cook 3 minutes or until liquid almost evaporates.

Stir in rice and broth. Bring to a boil; cover, reduce heat, and simmer 5 minutes or until liquid is absorbed. Stir in cheese and parsley.

Yield: 4 servings (serving size: about 1 cup)

CALORIES 395 FAT 8g FIBER 2g

Cooking Light, JUNE 2004




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9/29/09 8:19 A

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Chicken Picadillo
Posted by NCBEACHES

Any leftover chicken mixture can be reheated and served on hot tortillas; top with shredded lettuce, chopped tomatoes, and light sour cream.

1 pound skinless, boneless chicken breast
2 teaspoons olive oil
1 cup chopped onion
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
3 garlic cloves, minced
1 cup bottled salsa
1/3 cup golden raisins
1/4 cup slivered almonds, toasted
1/4 cup chopped fresh cilantro
Fresh cilantro sprigs (optional)


Place chicken in a food processor; pulse until ground.

Heat oil in a large nonstick skillet over medium-high heat. Add onion, and cook for 3 minutes, stirring occasionally. Add chicken, cumin, salt, cinnamon, and garlic, and cook for 3 minutes or until chicken is done, stirring frequently. Stir in salsa and raisins. Cover, reduce heat, and simmer for 5 minutes or until thoroughly heated. Stir in almonds and cilantro. Garnish with cilantro sprigs, if desired.


Yield: 4 servings (serving size: about 1 cup)

CALORIES 257 FAT 7.5g FIBER 3.2g

Cooking Light, JULY 2006



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9/29/09 8:18 A

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Spicy Honey-Brushed Chicken Thighs
Posted by ncbeaches

2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground red pepper
8 skinless, boneless chicken thighs
Cooking spray
6 tablespoons honey
2 teaspoons cider vinegar

Preheat broiler.
Combine first 6 ingredients in a large bowl. Add chicken to bowl; toss to coat. Place chicken on a broiler pan coated with cooking spray. Broil chicken 5 minutes on each side.

Combine honey and vinegar in a small bowl, stirring well. Remove chicken from oven; brush 1/4 cup honey mixture on chicken. Broil 1 minute. Remove chicken from oven and turn over. Brush chicken with remaining honey mixture. Broil 1 additional minute or until chicken is done.

Yield: 4 servings (serving size: 2 chicken thighs)

CALORIES 321 FAT 11g FIBER 0.6g

Cooking Light, MARCH 2007




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Garlic Roast Chicken with Rosemary and Lemon
Posted by christamo

I've made this about 10 times since I discovered it. I get so sick of chicken, but this is NOT bland, is a 20 minute meal from Rachel Ray, and is health concious...also looks FANTASTIC when entertaining.


2 1/2 pounds boneless, skinless chicken breasts, cut into large chunks
6 cloves garlic, crushed
3 tablespoons fresh rosemary leaves stripped from stems
3 tablespoons extra-virgin olive oil, eyeball it
1 lemon, zested and juiced
1 tablespoon grill seasoning blend (recommended: Montreal Seasoning) or, coarse salt and black pepper
1/2 cup dry white wine or chicken broth
Directions

Preheat oven to 450 degrees F.

Arrange chicken in a baking dish, 9 by 13-inch. Add garlic, rosemary, extra-virgin olive oil, lemon zest and grill seasoning or salt and pepper to the dish. Toss and coat the chicken with all ingredients, then place in oven. Roast 20 minutes. Add wine and lemon juice to the dish and combine with pan juices. Return to oven and turn oven off. Let stand 5 minutes longer then remove chicken from the oven. Place baking dish on trivet and serve, spooning pan juices over the chicken pieces.


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9/23/09 7:14 A

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Garlic Brown Sugar Chicken
From sage63

Nutritional Info
Calories: 251.3
Fat: 8.7g
Carbohydrates: 5.7g
Protein: 38.5g

Ingredients
Brown Sugar, 4 tsp packed
4 Chicken Breast, boneless, no skin
Garlic, 1 clove (I used garlic powder)
Butter, salted, 2 tbsp
Salt, 1 tsp
Pepper, black, 1 dash

Directions

This makes four servings

1. Melt the butter in a frying pan
2. Brown the garlic in the butter
3. Add chicken breasts to garlic and butter and cook thoroughly, adding salt and pepper as you like it.
4. When chicken is fully cooked add brown sugar on top of each breast
5. Allow the brown sugar to melt into the chicken (about 5 minutes)
6. Serve with your favorite carb, and veggie or salad.

I served it with Alton Brown's Chipotle Sweet Potatoes & grilled

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9/16/09 8:27 A

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White Chili
Posted by AWILSON772

This was SO good done in the crockpot on low all day (8 hours or so):

3 large chicken breasts, cubed
3 cans Great Northern beans
2 onions, diced
1 quart chicken broth
2 tsp cumin
2 tsp oregano
garlic (1/2 tsp? or fresh minced)
1 small can chilis

Awesome! It made 14 cups, I did the math. Grated FF cheese on top...


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9/10/09 2:35 P

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Chicken Spaghetti Casserole

From the kitchen of LADYBUG103
servings | 8
7 points each serving

Ingredients
1 pound cooked spaghetti
2 cup cooked chicken breast
1/2 cup onion(s)
16 oz fat-free chicken broth
8 oz canned tomatoes with green chilies
10 1/2 oz Campbell's Healthy Request Cream of Chicken Soup
10 1/2 oz Campbell's Healthy Request Cream of Mushroom Soup
1 pound Kraft Velveeta Light Reduced-Fat Pasteurized Processed Cheese Product
4 Tbsp light butter
Instructions
In heavy 3 qt sauce pan, saute onion in butter.
Add garlic when onion is soft.
Add chicken broth, 1/2 cup water, and Rotel tomatoes. Simmer 15 minutes.
Add soups and simmer for 10 minutes, stirring occasionally.
Add cheese and cook until melted.
Place spaghetti and chicken in greased 13 X 9 inch pan.
Pour sauce over chicken. Bake at 350 degrees until bubbly.




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Mexican Chicken Casserole
From NORTRIEW92

Chicken breast in can 12 oz., drain
1/2 c. red pepper or you can use green pepper, chopped
1/2 c. vidalia onion, chopped
4 oz. Velveeta, 2% (low fat)
1 can Rotel, tomatoes with chiles
1 can 98% low fat Cream of Chicken, undiluted
6 oz. angel hair whole wheat spaghetti, cooked according to package and then drained.
1/2 cup shredded cheddar or colby cheese for top
Bake at 350 degrees for 20 minutes covered with foil, then 15 minutes uncovered to brown cheese on top.

Spray skillet with olive oil Pam and saute pepper and onion until soft, then add drained chicken, Cream of Chicken soup and Velveeta cheese and cook on low until cheese melts. Cook spaghetti according to package then drain. Mix soup mixture, Rotel, and spaghetti. Spray 11 X 7 in. baking dish with Pam and put casserole into dish and top with 1/2 c. cheddar/colby cheese. Cover with foil and cook 20 min. then remove foil and cook uncovered for 15 min. to brown top.

8 servings that are very generous and point friendly.




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Weight Watchers King Ranch Casserole
From NORTRIEW92

9 servings
5 points each serving

3 chicken breasts, cooked and cubed
1 can Rotel
2 cans ff cream of mushroom soup
1/2 bag Tostitoes
1 c. Sargento lf Mexican cheese

Cook first 4 ingredients in saucepan.
In gaking dish, put Tostitoes and pour mixture over top. Top with cheese.
Bake 350*, 30 min.




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Mini Pot Pies

1 (7.5 oz.) Can Pillsbury Buttermilk Biscuits
5 oz. Diced Cooked Chicken Breast
1 Can Reduced Cream of Chicken Soup
1/2 Cup Fat Free Cheddar Cheese
1 tsp. Dried Parsley Flakes
1/2 tsp. Black Pepper
1 Can Low Sodium Veg-All, drained

Preheat oven to 400 degrees. Separate biscuits and place each biscuit into the well of an un-greased nonstick (12-hole) muffin pan. Press dough up the sides of each well to the edge. Combine all ingredients. Spoon mixture evenly into each biscuit cup. Bake approx. 15 minutes or until golden brown. Let stand 2-3 minutes before serving.

Serves: 10
Per Serving: 90 Calories; 1g Fat (9.8% calories from fat); 7g Protein; 13g Carbohydrate; trace Dietary Fiber; 10mg Cholesterol; 456mg Sodium. Exchanges: 0 Grain (Starch); 1/2 Lean Meat; 0 Fat.

Source: Aimees Adventures




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Crockpot TACO SOUP (Chicken)
Posted by irishcardinal

3 FROZEN chicken breasts
1 envelope ranch dressing mix
1 envelope taco seasoning mix
1 medium onion, diced
1 can rotel tomatoes
1 can black beans
1 can cannelli (or any white) beans
1 can kidney beans
1 can vegetarian baked beans
1 can kernel corn

Put everything in crockpot in order listed.
Do NOT rinse or drain beans.
DO NOT STIR.
Cook on low for 6 to 8 hours.
Take chicken out and shred with two forks.
Put chicken back in, stir, and eat.



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Chinese Chicken Salad
Posted by donnaellie

1 16 oz. bag broccoli slaw
12 oz. cooked chicken breast, chopped or shredded
1 cup canned orange segments, drained and chopped
1 cup chopped scallions
3/4 cup sliced almonds
1/2 cup Newman's low fat sesame ginger dressing
Mix in large bowl. Refrigerate for 2 hours. Stir well and serve.

Made this today. Couldn't even wait to refrigerate it-so good!!



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8/22/09 8:18 P

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So many great chicken recipes. Thanks everyone. emoticon

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Weight Watcher's Chicken Spaghetti
Posted by nortriew92

4 servings
4.5 points per serving

1 c boiling water
1 4oz can mushrooms
4 oz lt Velveeta
2 c. cooked spaghetti
1 pkg chicken gravy
1 can Rotel 8 oz.
8 oz. cooked chicken

Mix. Pour into 8x8" casserole.
Bake 400*, 25 min.



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MAPLE BAKED CHICKEN BREASTS
Posted by nortriew92

Servings 4

2 Tbsp all-purpose flour
1/8 tsp table salt -- or to taste
1/8 tsp black pepper -- or to taste
1 pound boneless skinless chicken breast
1 serving cooking spray
1/4 cup maple syrup
1/2 tsp dried thyme
1/4 tsp Sage -- ground
1 medium onion -- thinly sliced
3/4 cup fat-free chicken broth

Preheat oven to 350°F . Stir together flour, salt and pepper. Dust chicken with flour mixture, patting off excess. Coat a large nonstick, ovenproof frying pan with cooking spray. Add chicken and brown on both sides, about 3 minutes per side. Stir together maple syrup, thyme and sage and pour over chicken. Lay onions over chicken and then pour chicken broth over all. Cover and bake 1 hour, basting occasionally with pan sauce.

Yields: 1 chicken breast and about 3 tablespoons of sauce per serving. 205 Calories; 2g Fat (6.7% calories from fat); 29g Protein; 19g Carbohydrate; 1g Dietary Fiber; 66mg Cholesterol; 243mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fat; 1 Other Carbohydrates



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Chicken & Black Eyed Pea Salad (serves 6)
Posted by anninsdca

2 cans, (approx. 16 oz each) black eyed peas, rinsed and drained
2 cups cooked chopped chicken breast
1/2 cup chopped green onion
3/4 cup chopped sweet red bell pepper
3/4 cup chopped celery
1/3 cup minced fresh cilantro leaves
1/4 cup commercial oil free or light Italian dressing
2 tabl. country style Dijon mustard
6 red leaf lettuce leaves

In a large bowl, mix mustard with Italian dressing until well combined. Add remaining ingredients except lettuce leaves, and toss to combine. Cover and chill. Before serving, toss again. To serve, place a lettuce leaf on each plate and spoon one cup of salad mixture on top.

Per 1 cup serv: 220 cal, 3.1g fat, 24g carb, 3g fiber



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EVILMOM5's Photo EVILMOM5 Posts: 170
8/11/09 9:13 A

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Today going to try the creamy crockpot chicken for dinner. I am sure this will be easy to make and will go over well with my family. Keep the recipies comming love them. Thanks to all these are great recipies.

I don't want to feel like all eyes are on me! When I do soo much for my family I just feel like everyone is looking at me. I am the big girl.


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I just loved this and my family did 2. Yummy I will continue to try more recipies.

I don't want to feel like all eyes are on me! When I do soo much for my family I just feel like everyone is looking at me. I am the big girl.


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MEXICAN CROCKPOT CHICKEN
Posted by dononna1

Tonight I made Mexican Crockpot Chicken- a recipe I got from my leader. I am so happy to have a leader who loves to cook (stuff I like!) We had a late night a church and this was perfect!


4 boneless/skinless chicken breasts
1 jar of salsa (I only used about 1 cup)
1 can of black beans (I drained mine)
1 can of corn drained

Put in crockpot- in order
Cook on low 6 hours (It only took mine 4 hours)
Makes 4 generous servings @ 4 points each.

I cooked some brown rice in the microwave and dinner was ready within 10 minutes of arriving home. Am thinking about using leftovers with tortillas to make burritos tomorrow for lunch!

Will def make this again- probably will double the recipe when school starts back up, so I can freeze leftovers and have for easy lunches.



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APRICOT HONEY CHICKEN
Source: halfmysize

Serving Size : 4

20 ounces boneless skinless chicken breasts
1 tablespoon canola oil
3 tablespoons apricot preserves
2 tablespoons orange juice
4 teaspoons honey

In a large non-stick skillet, cook chicken in oil over medium heat for 7-9 minutes on each side or until juices run clear. Combine apricot preserves, orange juice and honey; pour over chicken. Cook for 2 minutes or until heated through.

MC NI = Per Serving: 247 Calories; 5g Fat (19.2% calories from fat); 33g Protein; 16g Carbohydrate; trace Dietary Fiber; 82mg Cholesterol; 98mg Sodium. Exchanges: 4 1/2 Lean Meat; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates.



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Asian Slow Cooker Chicken
Posted by NORTRIEW92

1 18 oz. jar peach preserves
1 envelope onion soup mix
1 1/2 c. Asian toasted sesame low fat dressing
5 - 6 chicken breasts

Place all ingredients in slow cooker and cook until chicken is done. If the gravy is a little thick, add chicken broth. Serve over rice.

Edited by: PERSISTENCEMIMI at: 6/30/2009 (19:18)
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6/15/09 11:43 A

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Nancy
Thank you, but most of the time these are not my own recipes but those I find and post here.
I try always to credit the person who postes a recipe.
The previous recipe ( creamy crockpot chicken) was posted by cuppaco. It looks yummy.

Enjoy!

Edited by: PERSISTENCEMIMI at: 6/15/2009 (11:44)
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MONGO2TEN's Photo MONGO2TEN Posts: 10,883
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Mimi, you send the best recipes. I printed this one out - just need a couple of things and I can make it this week:)

Can I come to your house for dinner????

~Nancy



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My mom used to make this 15 years ago when she was on WW. I remember it being a family favorite. I "rediscovered" this recipe when my mom found her old WW stuff and sent me the recipe. I revamped it a little bit by switching the canola oil for the called for vegetable oil.

Creamy Crockpot Chicken
Posted by cuppaco

Serves 6
Approx. Nutrition Information (NI): 255/11/1 per serving (calories/fat/fiber)

Ingredients:
2.5 lbs boneless/skinless chicken breasts
1 Tbsp canola oil
1 can reduced-fat cream of mushroom soup
8 oz 1/3-less-fat cream cheese, chive & onion flavor
1/2 cup 99% fat free chicken broth
1 envelope Good Seasons Italian dressing mix
8 oz package sliced fresh mushrooms

DIRECTIONS:
1. Cook chicken, in hot oil in a large skillet over medium-high heat 2 to 3 minutes on each side or just until browned. Transfer chicken to a crockpot, reserving drippings in skillet.

2. Add soup, cream cheese, chicken broth, and Italian dressing mix to hot drippings in skillet. Cook over medium heat, stirring constantly, 2 to 3 minutes or until cheese is melted and mixture is smooth.

3. Arrange mushrooms over chicken in crockpot. Spoon soup mixture over mushrooms. Cover and cook on LOW 4 hours. Stir well before serving.

To make ahead or store leftovers: Prepare recipe as directed. Transfer to a 13- x 9-inch baking dish, and let cool completely. Freeze up to one month. Thaw in refrigerator 8 to 24 hours. To reheat, cover tightly with aluminum foil, and bake at 325° for 45 minutes. Uncover and bake 15 minutes or until thoroughly heated.




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6/14/09 5:20 P

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960 poultry recipes with WW points for each recipe



www.healthdiscovery.net/forums/archi
ve
/index.php/f-36.html






Edited by: PERSISTENCEMIMI at: 6/14/2009 (17:21)
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6/7/09 9:21 A

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Thank you Barbara (BBTHOM1)

Asian grilled chicken breast recipe



www.foodfit.com/recipes/recipe.asp?r
id
=1287&ic=6031





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5/29/09 8:47 A

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66 low fat chicken breast recipes
From about.com

lowfatcooking.about.com/od/chickenbr
ea
strecipes/Chicken_Breast_Recipes.htm


Edited by: PERSISTENCEMIMI at: 6/7/2009 (09:17)
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5/25/09 9:13 A

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Collection of healthy chicken breast recipes
From eatingwell.com


www.eatingwell.com/recipes/collectio
ns
/healthy_chicken_recipes.html


Edited by: PERSISTENCEMIMI at: 6/7/2009 (09:15)
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4 gourmet chicken recipes
Eatingwell.com


www.eatingwell.com/recipes/healthy_h
ur
ry/gourmet_chicken_recipes.html


Edited by: PERSISTENCEMIMI at: 6/7/2009 (09:14)
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This is a favorite at my house for dinner

Kung Pao Chicken
Posted by Guillera

If you like fiery flavors, add up to one teaspoon of crushed red pepper. Speed up dinner by using bottled ground fresh ginger and bottled minced garlic. Total time: 30 minutes.

1 tablespoon canola oil, divided
4 cups broccoli florets
1 tablespoon ground fresh ginger (such as Spice World), divided
2 tablespoons water
1/2 teaspoon crushed red pepper
1 pound skinless, boneless chicken breasts, cut into 1/4-inch strips
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons hoisin sauce
2 tablespoons rice wine vinegar
2 tablespoons low-sodium soy sauce
1 teaspoon cornstarch
4 garlic cloves, minced
2 tablespoons coarsely chopped salted peanuts

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add broccoli and 2 teaspoons ginger to pan; sauté 1 minute. Add water. Cover; cook 2 minutes or until broccoli is crisp-tender. Remove broccoli from pan; keep warm.
Heat remaining 2 teaspoons oil in pan; add remaining 1 teaspoon ginger, crushed red pepper, and chicken. Cook 4 minutes or until chicken is lightly browned, stirring frequently.

Combine broth and next 5 ingredients (through garlic) in a small bowl, and stir with a whisk. Add broth mixture to pan; cook 1 minute or until mixture thickens, stirring constantly. Return broccoli mixture to pan; toss to coat. Sprinkle with peanuts.

Yield: 4 servings (serving size: about 1 cup chicken mixture and 1 1/2 teaspoons peanuts)

NUTRITION PER SERVING
CALORIES 239(30% from fat); FAT 7.9g (sat 1.1g,mono 3.7g,poly 2.3g); PROTEIN 30.9g; CHOLESTEROL 66mg; CALCIUM 60mg; SODIUM 589mg; FIBER 3g; IRON 1.8mg; CARBOHYDRATE 11.4g

Cooking Light, DECEMBER 2005


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Baked Salsa Chicken Breast
Posted by NCBEACHES
4 servings

160 calories 4 g fat 0 g fiber

4 boneless skinless chicken breast halves
1 (16 ounce) jar salsa (mild, medium or hot)
3 tablespoons brown sugar
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard

Place chicken breast in a 2 quart baking dish that has been sprayed with cooking spray. Combine the salsa, brown sugar, vinegar and mustard in a bowl; pour over chicken. Bake at 400 for 30 minutes.



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This is good

Hoisin Chicken
Serving Size : 8


1/3 cup Hoisin sauce
1/4 cup dry white wine
2 cloves garlic -- crushed throuhg a press
2 teaspoons grated ginger root
2 pounds chicken breast without skin -- 4oz. each breast

Combine the hoisin sauce, wine, garlic and ginger in a zip-close plastic
bag; add the chicken. Squeeze out the air and seal the bag; turn to coat
the chicken. Refrigrate, turning the bag occasionally, at keast 2 hours
or overnight.

Preheat the oven to 425F . Line the botton of baking sheet with foil;
spray the foil with non-stick spray. Place the chicken in a single layer
on the baking sheer. Roast until the chickenis browned and cooked
throught, 20-25 minutes.

"Soucre WW Everyone Loves Chicken"

Per Serving (excluding unknown items): 130 Calories; 1g Fat (11.2%
calories from fat); 21g Protein; 5g Carbohydrate; trace Dietary Fiber;
53mg Cholesterol; 232mg Sodium. Exchanges: 3 Lean Meat; 0 Vegetable; 0
Fat; 1/2 Other Carbohydrates


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Almond Chicken Dijon
Posted by SAR-BEAR

4 small boneless skinless chicken breast halves (1 lb.)
2 Tbsp. Kraft Mayo Light Mayonnaise
2 Tbsp. Grey Poupon Dijon Mustard
1/2 cup Planters Slivered Almonds, coarsely chopped

Instructions


Preheat oven to 375F. Place chicken in lightly greased 13x9-inch baking dish; set aside.

Mix mayo and mustard until well blended. Spread top side of each chicken breast half with 1 Tbsp. of the mayo mixture; sprinkle evenly with almonds.

Bake 20 to 25 min. or until chicken is cooked through (165F).

Makes 4 servings.

1 serving:
200 cal
9 g fat
Less than 1 g fiber


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Mexican Crock Pot Chicken
Posted by SANDEEKAY02

2-3 chicken breasts
1 can diced tomatoes
1 can black beans
1 can mexican chili beans
(Do not drain tomatoes or beans)
1 package low sodium taco seasoning
1 can chopped green chilies
Can add 1 can of black olives if you like (I don't like them?

Layer chicken in bottom of crock pot
Add the rest of the ingredients in the order writen.
Do not stir
Cook on low for 7-8 hours
Take out chicken and shread and put back in pot and stir.

Serve with chopped lettuce, tomatoes, and low fat or no fat shredded cheese if disered.

Serves 6

If you want to serve it on a flour tortilla or serve it with tortilla chips add extra points.


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Provencale Chicken Supper
Posted by Marla

(i serve this over rice or macaroni pasta, and use an extra can of beans to make it more hearty; needs salt)

Yield
4 servings (serving size: 1 chicken breast half and 1 cup bean mixture)

Ingredients
4 (6-ounce) skinned chicken breast halves
2 teaspoons dried basil
1/8 teaspoon salt
1/8 teaspoon black pepper
1 cup diced yellow bell pepper
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
1 (14 1/2-ounce) can pasta-style tomatoes, undrained
Preparation
Place the chicken in an electric slow cooker; sprinkle with basil, salt, and black pepper. Add the bell pepper, beans, and tomatoes. Cover with lid; cook on low-heat setting for 8 hours.

Nutritional Information
Calories:
296 (10% from fat)
Fat:
3.4g (sat 0.6g,mono 0.8g,poly 1.3g)
Protein:
34g
Carbohydrate:
32.5g
Fiber:
5.1g
Cholesterol:
66mg
Iron:
4mg
Sodium:
785mg
Calcium:
81mg

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General Tsao's Chicken
Posted by stephJ2

Ingredients

3/4 cup(s) canned chicken broth, reduced-sodium
1 1/2 tbsp cornstarch
2 tbsp sugar
2 tbsp low-sodium soy sauce
1 tbsp white wine vinegar
1/2 tsp ground ginger
2 tsp peanut oil
2 medium scallion(s), chopped
2 medium garlic clove(s), minced
1/2 tsp red pepper flakes, or 1 dried chili pepper, minced
1 pound(s) uncooked boneless, skinless chicken breast, cut into 2-inch pieces
2 cup(s) cooked white rice, kept hot

Instructions
In a medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar and ginger; set aside.


Heat oil in a wok or large skillet over medium-high heat. Add scallions, garlic and pepper and cook 2 minutes. Add chicken and cook until browned all over, about 5 minutes.


Add reserved sauce and simmer until sauce thickens and chicken is cooked through, about 3 minutes.


Serve chicken and sauce over rice. Yields about 1 cup of chicken and sauce and 1/2 cup of rice per serving.



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Smothered chicken and barley
www.cookingcache.com/poultry/lfsmoth
er
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Chicken Enchilada Casserole
ww.com
Recipe from Progresso Light
Sponsored by Progresso Light
Serves 3

This recipe was in one of the Progresso advertisements a couple weeks ago. I made it for dinner tonight. It was wonderful. Three large servings. I seemed strange to add a can of broth soup but it worked! This is a good recipe to use up those dibs and dabs of leftovers, too.

Ingredients:

1 boneless skinless chicken breast, cut into thin bite-size strips
½ medium red bell pepper, finely chopped
¼ teaspoon ground cumin
1 can (18.5 oz) Progresso Light Southwestern-style vegetable soup
¼ cup uncooked instant brown rice
1 oz. fat-free cream cheese, cut into cubes
3 tablespoons Old El Paso fat-free refried beans (from 16 oz. can)
4 medium corn tortillas (6 inch)
1/3 cup shredded reduced-fat mild Cheddar cheese

Instruction:

Preheat over to 350F. In 12-inch non-stick skillet, cook chicken and bell pepper over medium-high heat, stirring constantly, until chicken begins to brown and bell pepper is crisp-tender, about 4 to 6 minutes. Sprinkle with cumin.
Stir in soup. Heat to boiling over high heat. Stir in rice; reduce heat to low. Cover; cook until rice is tender, about 10 minutes.
Remove skillet from heat. Stir in cream cheese into chicken mixture until well blended. Spread 1 tablespoon of the refried beans on 1 tortilla; place tortilla, beans side up, in bottom of ungreased 1-quart casserole. Top with 1 cup of chicken mixture; sprinkle with 1 tablespoon of cheese. Repeat layer 2 times and then top with remaining tortilla; sprinkle with remaining cheese.
Cover; bake until mixture is hot and cheese is melted, about 20 to 25 minutes.



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Crockport recipe
Posted by LAURIHARDING

Got this recipe from this board a few weeks ago:
1 can cranberry sauce
1 cup FF catalina
1 envelope dry onion soup mix
I used enough sliced boneless, skinless chicken breasts and thighs so it is covered by the sauce.
Mixed everything but the chicken in the crockpot added chicken last and set on low.

I think I'm going to add brocolli at the end of cooking time and serve over couscous.
It is smelling real good right now!

Edited by: PERSISTENCEMIMI at: 1/10/2009 (19:00)
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Baked Salsa Chicken Breast
Posted by NCBEACHES
4 servings
(160 calories 4 g fat 0 g fiber)

4 boneless skinless chicken breast halves
1 (16 ounce) jar salsa (mild, medium or hot)
3 tablespoons brown sugar
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard

Place chicken breast in a 2 quart baking dish that has been sprayed with cooking spray. Combine the salsa, brown sugar, vinegar and mustard in a bowl; pour over chicken. Bake at 400 for 30 minutes.


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Chicken and cheese casserole
Posted by 4R3SONS

2 cups cooked macaroni
2 cups coarsley chopped cook BSCB (breast skinless chicken breast)
2 cups canned condensed cream of mushroom
2 cups fat free Milk
8 oz low-fat cheddar cheese, cut into small cubes.

Preheat oven to 350
In large cassereole, combined all ingredients, mixing will.
Bake, covered, 35-45 minutes. Remove cover bake 10-15 minutes longer. Serve immediately.

Nutrion information per serving

calories: 262
fat: 12.7 g
fiber: 0.6 g

Variation: Sub turkey for the chicken.
Prepare agaid tip. Combine all ingredients cover and refrigerate overnite and bake as directed.
I usually use whole wheat pasta and 98% fat free mushroom soup to change the point value.
ENJOY!!!!!

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Video: How to make Low-Fat Asian Crockpot Chicken


video.about.com/lowfatcooking/Low-Fa
t-
Asian-Crockpot-Chicken.htm


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Layered Mexican Chicken

Servings: 12

Ingredients
1 spray(s) olive oil cooking spray
2 pound(s) uncooked boneless, skinless chicken breast
30 oz canned black beans, rinsed and drained
3 cup(s) fat-free sour cream
2 cup(s) shredded reduced-fat Mexican-style cheese, divided
8 oz chopped green chilies, two 4-oz cans
2 tsp ground cumin
1/2 tsp black pepper
12 medium corn tortilla(s), cut into 2-inch strips
1 cup(s) salsa, mild, medium or hot
Instructions
Preheat oven to 350ºF. Coat a lasagna pan with cooking spray.

Place chicken in medium saucepan and fill with enough cold water just to cover chicken. Set pan over high heat and bring to a boil. Reduce heat to medium and simmer until chicken is cooked through, about 10 to 15 minutes; drain. When chicken is cool enough to handle, cut into 1-inch pieces.

Transfer chicken to a large bowl and add beans, sour cream, 1 cup of shredded cheese, chilies, cumin, and pepper; mix well and set aside.

Arrange half of tortillas in bottom of prepared lasagna pan, overlapping pieces to cover surface. Top tortillas with half of chicken mixture, layer with remaining tortillas and then top with remaining chicken mixture. Sprinkle with remaining cup of cheese.

Bake until filling is bubbly and cheese is melted, about 30 minutes. Let stand 5 minutes before slicing into 12 pieces. Serve with salsa on the side.


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Chicken and Black Bean Taquitos with Adobo Sour Cream
Posted by NCBEACHES

Taquitos:
1 1/2 teaspoons olive oil
1/2 pound diced skinless, boneless chicken breasts
1 cup (4 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
1/2 cup canned black beans, rinsed and drained
1 (4-ounce) can diced green chiles, undrained
10 (8-inch) flour tortillas
Cooking spray

Adobo Sour Cream:
1 cup reduced-fat sour cream
2 tablespoons chopped fresh cilantro
2 to 3 teaspoons minced chipotle chile, canned in adobo sauce

To prepare taquitos, heat oil in a large nonstick skillet over medium heat. Add chicken, and sauté 5 minutes or until done. Place chicken in a food processor. Add cheese, beans, and green chiles; pulse 15 times or until beans are coarsely chopped.
Spoon about 3 tablespoons chicken mixture across the lower third of each tortilla; roll up. Cut each tortilla in half; secure with wooden picks. Place taquitos in a large zip-top plastic bag; freeze up to 3 months.

Preheat oven to 400º.

Place frozen taquitos on a large baking sheet coated with cooking spray. Bake at 400° for 10 minutes; turn taquitos, and coat with cooking spray. Bake an additional 10 minutes or until golden.

To prepare adobo sour cream, combine sour cream, cilantro, and chipotle chile. Stir well.

Yield: 20 servings (serving size: 1 taquito and about 2 1/2 teaspoons dip)

CALORIES 125 FAT 4.1g FIBER 1.1g




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Sour cream enchiladas

1 1/4 cups low-sodium chicken broth
1 Tbsp. + 1 tsp. cornstarch
1/2 tsp. ground cumin
1/4 tsp. black pepper
Enchiladas:
12 corn tortillas
12 oz. skinless boneless chicken breasts, cooked and chopped
4 oz. fat free cream cheese
1/2 cup salsa
3/4 cup nonfat sour cream
2 tsp. lemon juice
1/4 tsp. chili powder
1/4 cup nonfat cheddar cheese, shredded


Methods/steps
In a small saucepan, whisk together sauce ingredients. Bring to a simmer over medium-high and cook for 1 to 2 minutes, or until mixture is thick and bubbly; set aside.
Preheat oven to 350 degrees.
In a medium non-stick skillet, combine chicken, cream cheese and salsa.
Cook over medium-low heat for 5 to 6 minutes, or until mixture is warmed
through and cream cheese has melted, stirring occasionally.
Lightly spray a 9"x13" baking dish with non-stick cooking spray.
Wrap tortillas in damp paper towels and microwave on high for about 1minute or until hot.
To assemble, pour 1/2 cup of sauce into baking dish; spread to cover the bottom of the dish. Put a tortilla on a plate and spoon about 1/4 cup of chicken mixture onto middle of tortilla. Roll tortilla jelly-roll style and place seam side down in baking dish. Repeat with remaining tortillas and filling. Pour remaining sauce over enchiladas. Cover with foil. Bake for 10 minutes.
Meanwhile, in a small bowl, whisk together sour cream, lemon juice and chili powder. When enchiladas have baked for 10 minutes, remove from oven and spread sour cream mixture on top of enchiladas. Sprinkle with nonfat cheddar cheese and additional chili powder, if desired. Bake, uncovered, for 5 minutes.


Nutrition Information per serving:
296 cal., 4 g. fat, 4 g. fiber




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Enchilada Lovers Casserole

Source: Halfmysize.com
Serves - 8

1 cup salsa
10 oz. bag Light Tostitos tortilla chips
5 oz. can evaporated milk
4 oz. can chopped green chilies
10 1/2 oz. can reduced fat cream of chicken soup
10 oz. pkg. Lite Velveeta cheese
12 1/2 oz. can cooked chicken breast

Combine salsa, milk, chilies, soup, cheese and chicken in saucepan. Heat until cheese is melted. Fill a 9x13 casserole with tortilla chips. Pour sauce over chips and bake in 350 degree oven until bubbly, about 20 minutes.

Nutrition Information:
255 cal., 5.4 g. fat, 1.5 g. fiber



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This would freeze well (just omit the cream cheese until ready to eat)

Cream Cheese Crockpot Chicken
Posted by PATTYWIN
Servings: 6

1 1/2 pound uncooked boneless, skinless chicken breast
1 15 ounce canned black beans
1 15 ounce canned yellow corn
16 ounces salsa
8 oz Kraft FF cream cheese
Put frozen chicken breasts in crockpot; cover with can of drained black beans, can of drained corn and salsa. Cook on high 4-5 hours or until chicken is cooked.

Place block of cream cheese on top and cook for additional 1/2 hour. Done.......great!



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Creamy Chicken Chili
Servings: 7
Posted by Carrie

1 pound boneless skinless chicken breast, diced
1 medium onion, diced fine
1 clove garlic, minced
1 teaspoon olive oil
15 ounces small white beans (1 can) (drained and rinsed)
15 ounces hominy, yellow (1 can) (drained and rinsed)
14 ounces 99% fat free chicken broth (1 can)
4 ounces green chiles (1 can chopped)
1 teaspoon salt
1 teaspoon cumin
1 teaspoon oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne
1 Cup fat-free sour cream
1/2 Cup fat free half-and-half

1. In a large saucepan, sauté chicken, garlic, and onion in oil until onion is translucent. ADD drained and rinsed beans, drained and rinsed hominy, chiles and seasonings. Bring to boil. Reduce heat and simmer uncovered 30 minutes.

2. Remove from heat. Stir in sour cream and half and half.

Calories: 377, Fat: 3g, Cholesterol 42 mg




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Nacho Cheese Chicken Chowder

1 lb skinless, boneless chicken breast halves, cut into 1/2 inch pieces
1 14-1/2 ounce can roasted tomatoes, undrained
11 oz tomatoes with green chilies, undrained
1 10 3/4-ounce can condensed nacho cheese soup
1 c. frozen whole kernel corn
15 oz can black beans, rinsed and drained

Combine chicken, tomatoes, soup, corn and beans in a 3 quart slow cooker. Cover; cook on low heat setting for 6 to 8 hours or on high for 2 to 3 hours.

Yield: 5 servings. per serving= 287 Calories; 7g Fat (20.6% calories from fat); 28g Protein; 29g Carbohydrate; 8g Dietary Fiber; 58mg Cholesterol; 1135mg Sodium. Exchanges: 1 Grain(Starch); 3 Lean Meat; 1 Vegetable.


Edited by: PERSISTENCEMIMI at: 9/27/2008 (17:15)
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TACO SOUP

3 FROZEN chicken breasts
1 envelope ranch dressing mix
1 envelope taco seasoning mix
1 medium onion, diced
1 can rotel tomatoes
1 can black beans
1 can cannelli (or any white) beans
1 can kidney beans
1 can vegetarian baked beans
1 can kernel corn

Put everything in crockpot in order listed.
Do NOT rinse or drain beans.
DO NOT STIR.
Cook on low for 6 to 8 hours.
Take chicken out and shred with two forks.
Put chicken back in, stir, and eat.


Freezes well


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Chicken breast with peach salsa

Trader Joe's spicy smokey peach salsa
Chicken breast and spices to your likening
2 TBS. Mango salsa (optional)

Cook in the slow cooker for 8 hours

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STIR-FRIED CHICKEN WITH BROCCOLI, RED PEPPERS AND CASHEWS
Posted by Barbara (BBTHOM1
)
Thank you! www.weightwatchers.com/util/prt/reci
pe
.aspx?Type=1&RecipeID=128911


Edited by: PERSISTENCEMIMI at: 9/21/2008 (21:06)
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DIjon-Tarragon Cream Chicken
Posted by Barbara (BBTHOM1)
Thank you!

allrecipes.com/Recipe/Dijon-Tarragon
-C
ream-Chicken/Detail.aspx?ms=1&prop25R>=12154221&prop26=DailyDish&prop27=20
08
-09-12&prop28=DailyRecipe&prop29
=FullRecipe&me=1


Edited by: PERSISTENCEMIMI at: 9/21/2008 (21:07)
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Chicken Dijon
This recipe serves: 4

Preparation time : 5 minutes
Cooking time : 10 minutes

Ingredients
1 tablespoon olive oil
1/2 onion, finely chopped
1 clove garlic, crushed
4 chicken breasts, boneless, skinless, (about 4 ounces each), cut into 1-inch strips
1 dash salt
1 dash black pepper
1/2 cup low-sodium chicken broth
2 teaspoons Dijon mustard

Cooking Instructions
1. Heat the olive oil in a non-stick skillet over medium heat. Add the onion and cook until the onion becomes tender, about 4 minutes. Add the garlic and cook 1 minute more.
2. Turn the heat up to medium-high. Season the chicken with salt and pepper and add it to the skillet. Saute the chicken until it is golden brown on all sides, about 4 minutes.
3. Quickly add the chicken broth and stir with a wooden spoon to release any caramelized bits that are stuck to the pan. Cook until the chicken broth has reduced by half. Stir in the mustard.
4. Serve with Skinny Mashed Potatoes or Rice Pilaf .


Nutrition Facts
Serving Size 1 chicken breast
Amount Per Serving
Calories 168
Protein 27 g
Total Carbohydrate 2 g
Dietary Fiber 0 g
Soluble Fiber 0 g
Insoluble Fiber 0 g
Sugar 1 g
Total Fat 5 g
Saturated Fat 1 g
Monounsaturated Fat 3 g




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Buffalo Chicken Fingers

1 sprays cooking spray
1 1/4 pound uncooked boneless, skinless chicken breast, cut into 16 strips total (or 1 1/4 lbs boneless, skinless tenderloins)
1/2 tsp table salt
1/2 tsp paprika
1 tsp minced garlic
2 Tbsp fat-free margarine
a few drops or up to 4 tsp hot pepper sauce to your taste

1/2 cup fat-free blue cheese dressing or low fat dressing

4 medium stalk celery, trimmed, cut into 4 sticks each

Coat a large nonstick skillet with cooking spray and heat over medium-high heat.


Place chicken on a plate and sprinkle with salt and paprika. Add chicken to skillet and cook, turning occasionally until lightly browned and cooked through, about 5 to 7 minutes. Add garlic; reduce heat to low, stir and cook until fragrant, about 30 seconds.


Remove skillet from heat; stir in margarine and hot sauce until margarine melts. Serve chicken with blue cheese dressing and celery on the side.

Yields about 4 pieces of chicken, 4 celery sticks and 2 tablespoons of dressing per serving.

Why not use a few drops of hot sauce to the mixture for a milder taste also use reduced-fat dressing for children. You can use Fat-free ranch instead of the fat-free blue cheese.

4 serving
4 points

Barb


"With the new day comes new strength and new thoughts." ~Eleanor Roosevelt
A day without a smile is like a day without sunshine****


♥¸.•*¨)♥ -:¦:- ♥~**♥~.•*´¨ ) ♥
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Lemon Chicken
Posted by Barbara (BBTHOM1)
Thank you!

food.ivillage.com/recipefinder/displ
ay
/0,,b992glhc,00.html?nlcid=wd|08-27-R>2008|


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Grilled Lemon Chicken

Prep Time: 10 Minutes
Cook Time: 15 Minutes Ready In: 45 Minutes
Yields: 4 servings

"A touch of Dijon mustard adds a bit of zest to this delicious grilled chicken recipe."

Advise- marinade longer than 20 minutes

INGREDIENTS:
1/3 cup lemon juice
1/4 cup olive oil
1 tablespoon Dijon mustard
2 large cloves garlic, finely
chopped
2 tablespoons finely chopped red bell pepper
1/2 teaspoon salt
1/4 teaspoon ground black
pepper
4 skinless, boneless chicken
breast halves

DIRECTIONS:
1. In a bowl, mix the lemon juice, olive oil, Dijon mustard, garlic, red bell pepper, salt, and pepper. Set aside 1/4 cup of the mixture to use for basting. Place chicken in the bowl, and marinate at least 20 minutes in the refrigerator.
2. Preheat grill for high heat.
3. Lightly oil grill grate. Drain and discard marinade from the bowl, and place chicken on the grill. Cook 6 to 8 minutes on each side, until juices run clear, basting occasionally with the reserved marinade.

Nutritional Information
Grilled Lemon Chicken
Servings Per Recipe: 4

Amount Per Serving

Calories: 264

Total Fat: 15.3g
Cholesterol: 68mg
Sodium: 463mg
Total Carbs: 3.4g
Dietary Fiber: 0.3g
Protein: 27.8g




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.•*´¨ )♥ ¸.•*¨) ♥-:¦:- ♥¸.•*¨) ♥



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8/7/08 9:50 P

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Thanks for the recipes, Barbara

Sherry


One step at a time.

To quote Jimmy Valvano
NEVER GIVE UP, NEVER GIVE UP

Leader = HELTHY RECIPE ROOM

Co-leader = COOKING MADE EASY



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Chicken Nuggets With Pineapple-Orange Dipping Sauce

This recipe is at..... www.dolesuperkids.com/HTML/Kids/Kids
%2
0Cookbook/Main%20Dishes%20Recipes/ChR>icken%20Nuggets%20with%20Pineapple%2
0D
ipping%20Sauce.html


Nutritional Information
Per Serving: 265 calories, 23g protein, 3g fat (1g sat.), 34g carbohydrate, 443mg sodium, 91mg cholesterol


Barbara

"With the new day comes new strength and new thoughts." ~Eleanor Roosevelt
A day without a smile is like a day without sunshine****


♥¸.•*¨)♥ -:¦:- ♥~**♥~.•*´¨ ) ♥
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Barbara
This sounds great!
I have fresh Basil in my garden and all the recipe ingredients at home.
I'll try it.

Thank you

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Tomato and Basil Stuffed Chicken Breasts Recipe

www.lifescript.com/channels/food_nut
ri
tion/Recipes/Entrees/tomato_and_basiR>l_stuffed_chicken_breasts_recipe.asp
?u
tm_campaign=2006-07-18&utm_sourc
e=heal
thy-advantage&utm_medium=ema
il&utm_con
tent=todays-headlines_to
mato-and-basil-stuffed&FromNL=1



Nutrition Facts
Serving size: 1 chicken breast
Calories 228
Total Fat 7 g
Saturated Fat 1 g
Protein 34 g
Total Carbohydrate 5 g
Dietary Fiber 1 g
Sodium 200 mg
Percent Calories from Fat 30%
Percent Calories from Protein 61%
Percent Calories from Carbohydrate 9%



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8/2/08 11:22 P

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Orange Chicken *

Serving Size : 4

Categories : 20 carbs or lower Chicken
Green Bell Pepper Onions
Orange Juice Oranges
Splenda

1 tablespoon Smaart Balance
4 skinless boneless chicken breast halves
1/2 cup chopped onion
1/2 green bell pepper -- julienned
3/4 cup orange juice
1/4 cup soy sauce, low sodium
2 teaspoons Splenda Brown Sugar Blend
2 teaspoons water
1 teaspoon cornstarch
1 cup mandarin oranges in water -- drained

Heat Smart Balance in a large heavy skillet over medium heat. Cook chicken breasts until evenly brown on both sides; remove from skillet.

Sautee onion and bell pepper until just beginning to soften. Pour in orange juice, soy sauce and Splendr. Boil for 2 minutes, scraping the bottom of pan.

In a small bowl, mix together water and cornstarch, and stir into sauce. Return chicken breasts to skillet and cook briefly until thickened and heated through.

Top with Mandarine orange sections.


Per Serving : 216 Calories; 2g Fat (7.2% calories from fat); 29g Protein; 19g Carbohydrate; 1g Dietary Fiber; 68mg Cholesterol; 685mg Sodium.

Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 Vegetable; 1 Fruit.

Serving Ideas : This is wonderful with a fried rice or brown rice.


Sherry


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8/2/08 6:41 P

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DUMP BBQ JELLY CHICKEN

3/4 cup ketchup
3/4 cup blackberry jam, Sugar Free -- Smuckers
1/8 cup white vinegar
1 tsp Worcestershire sauce
2 tsp Chili powder -- Mild
1/8 tsp kosher salt
1 1/2 pounds boneless skinless chicken breast

NOTE: peach and apricot also work



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MECORKERY Posts: 12,098
7/20/08 9:27 A

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Thanks for all the recipes!

Mary


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7/19/08 12:35 P

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Spinach Chicken Parmesan

Serving Size: 4
Categories : Chicken Onion
Red Bell Peppers Spinach
WW points 4


1/2 cup panko
1/3 cup parmesan cheese -- grated
1/2 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
pinch salt
pinch cayenne pepper

4 skinless boneless chicken breast halves

3 green onions -- chopped
1 tablespoon Smaart Balance
1 tablespoon flour
1/2 cup skim milk
1 package frozen spinach -- drained and squeezed dry
1/4 cup red bell pepper -- finely diced

Preheat oven to 350 degrees F (175 degrees C).

In a small bowl combine the first 7 ingredients. Roll chicken pieces in cheese mixture to coat lightly. Set remaining cheese mixture aside. Arrange coated chicken pieces in an baking pan with sides.

In a small saucepan, saute green onion in butter/margarine until tender. Stir in flour, then add milk all at once. Simmer, stirring, until bubbly. Stir in drained spinach and red bell pepper and mix together. Spoon spinach mixture over chicken and sprinkle with remaining cheese mixture. Bake uncovered for 30 to 35 minutes or until tender and chicken juices run clear.


Per Serving (excluding unknown items): 225 Calories; 4g Fat (16.4% calories from fat); 34g Protein; 12g Carbohydrate; 2g Dietary Fiber; 74mg Cholesterol; 271mg Sodium.

Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 0 Fat.






Sherry


One step at a time.

To quote Jimmy Valvano
NEVER GIVE UP, NEVER GIVE UP

Leader = HELTHY RECIPE ROOM

Co-leader = COOKING MADE EASY



 current weight: 279.9 
 
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7/19/08 12:11 P

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Low Fat Chicken Parmesan

Cook Time: 18 minutes

Ingredients:
4 boneless, skinless chicken breasts, tenders removed
2 egg whites, lightly beaten
1 cup fat-free breadcrumbs
1/2 cup shredded parmesan cheese, divided
1 1/2 cups low-fat marinara sauce
Preparation:
Preheat oven to 450 degrees.
Place chicken breasts between two sheets of plastic wrap or waxed paper. Flatten to a 1/2-inch thickness using a rolling pin or a small, heavy skillet.

Place egg whites in a shallow bowl, and breadcrumbs and half the Parmesan cheese on a plate.

Dip each flattened chicken breast first in egg whites, allowing excess to drip away, then coat in the breadcrumb/cheese mixture. Place chicken on baking sheet coated with nonstick cooking spray. Bake chicken for 15-18 minutes, turning once, until chicken is cooked to an internal temperature of 160 degrees.

While chicken is baking, heat low-fat marinara sauce in a small saucepan over a low heat.

When chicken is cooked, transfer to four plates; spoon sauce over each chicken breast, and sprinkle the remaining parmesan cheese on top.

Serves 4

Per Serving: Calories 349, Calories from Fat 72, Total Fat 7.1g (sat 3.1g), Cholesterol 92mg, Sodium 532mg, Carbohydrate 25.6g, Fiber 1.4g, Protein 43g


Edited by: BBTHOM1 at: 7/19/2008 (12:10)
"With the new day comes new strength and new thoughts." ~Eleanor Roosevelt
A day without a smile is like a day without sunshine****


♥¸.•*¨)♥ -:¦:- ♥~**♥~.•*´¨ ) ♥
♥Your Sparkfriend Barbara.♥*¨)♥
.•*´¨ )♥ ¸.•*¨) ♥-:¦:- ♥¸.•*¨) ♥



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7/1/08 7:05 P

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BELLAGIRL07 - Thank you!

Crock Pot Salsa Chicken
~Servings 6; Points per serving 5

Ingredients:
6 boneless, skinless chicken breast
1 cup salsa (i used the spicy one....)
1 package reduced-sodium taco seasoning (would change this to burrito seasoning as the reduced taco seasoning was still a little salty)
1 can reduced fat cream of mushroom soup
1/2 cup fat-free sour cream

Directions: Place chicken in slow cooker. Sprinkle taco seasoning over the chicken. Pour the salsa and the soup over the chicken. Cook on low for 6-8 hours. (i cooked for 7 and it was done!) Remove from heat and stir in sour cream.

To cut sodium down, only use 1/2 of the taco seasoning mix. You can also use chicken soup, too and add mushrooms while cooking.


I liked this recipe but i will change some things next time. I'll add corn or black beans, use burrito seasoning instead of taco seasoning and i'll try the cream of chicken soup instead of mushroom and i'll add my own mushrooms. The chicken part was so good....you could even shred the chicken and use the chicken in a wrap which we did for dinner the next night.. I served this with a spinach salad and wheat pasta. The mixture is a little on the soupy side, but i like it that way. It reminded me of the WW recipe for Taco Soup....which is another of my favorites!


I'll celebrate 10 years of maintenance on July 2nd, 2014!

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PERSISTENCEMIMI Posts: 11,416
6/30/08 6:57 A

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Crock Pot Salsa Chicken--yummy(try with tortillas)
Postedby CSAB5824

4 boneless, skinless, chicken breasts
2 cups salsa
1 packet taco seasoning mix
1 cup low fat shredded cheese

Sprinkle the seasoning mix on the chicken. Put in the crock pot and pour salsa on top. Cook on low for 6 hours and in the last half hour sprinkle cheese on top. Serve over brown rice.



I'll celebrate 10 years of maintenance on July 2nd, 2014!

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6/18/08 4:45 P

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I call this:

Italian Chicken

1 # chicken breast sliced thin
1 med. onion cut in thin strips
1 med. red bell pepper cut in thin strips
3 cloves garlic sliced thin
1 15 oz can diced tomatoes
1 tbsp Italian seasoning (oregano, basil, etc.)or fresh herbs.
1/2 tbsp olive oil


Cook chicken in olive oil until 1/2 done then add in onion, pepper and garlic and cook on med heat until browned.
Stir frequently.

Add in tomatoes and spices and simmer for 20 minutes.

Serving ideas: over brown rice, no yolk pasta or whole wheat pasta.

Makes 4 servings 5 pts chicken only


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