Lemon Artichoke Chicken

This is a great and quick crockpot recipe!  Perfect for a mid week meal!  Based on the website owners review, I had to try it and I would agree!  It was very good and we will definitely make it again!  The blog is all crockpot meals and she rates every recipe.  I will be exploring this one some more soon!

Lemon Artichoke Crockpot Chicken

Makes 4-6 servings

1 onion, diced

6 garlic cloves, minced

1 Tbsp canola or vegetable oil

1 Tbsp tomato paste

1 tsp ground thyme

2 lbs boneless, skinless chicken thighs, trimmed and each one cut into 4 pieces

Salt and pepper

1 (14 oz) can artichoke hearts, chopped

2 Tbsp white wine vinegar

1 (13.75 oz) can cream of chicken soup

1/4 cup Parmesan cheese

2 Tbsp lemon juice

2 Tbsp Dijon mustard

1 cup sliced white button mushrooms

Cornstarch

1.  Combine onion, garlic, oil, paste and thyme in a microwave safe bowl.  Microwave for 4-5 minutes, stirring occasionally until onions are soft.

2.  Place chicken in the slow cooker.  Season with salt and pepper.

3.  Add in the onion mixture and white wine vinegar.

4.  Cover and cook on LOW for about 4 hours.  

5.  Stir in the artichokes, cream of chicken soup, Parmesan, lemon juice, Dijon mustard and mushrooms.  Cover and cook on LOW for another 30 to 60 minutes.  If needed, you may thicken it with cornstarch.

6.  Serve over rice or noodles.

Review:

Yummy, flavorful and creamy deliciousness.  The onion/garlic/thyme mixture really worked to bring out the flavors.  The lemon and Dijon mustard added at the end was just enough to give a zippy taste.  I really enjoy artichokes and if I had another can on hand I would have added 2 cans.  I will be definitely making this one again.  My husband loved it too...no leftovers at all.  5 stars.

Chicken and Spinach Penne Pasta Bake

I made this one last night in lieu of the traditional Beef Baked Ziti we usually have.  It was very tasty and a yummy change in one of our standard favorites.  I used canned chicken and frozen spinach because thats what I had on hand and it worked out just fine!  Follow the link for pictures and to find other tasty recipes!

Three Cheese Chicken Penne Pasta Bake

1-1/2 cups multi-grain penne pasta, uncooked
1 pkg. (9 oz.) fresh spinach leaves
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 jar (14-1/2 oz.) spaghetti sauce
1-2 cloves garlic, minced
1 can (14-1/2 oz.) diced tomatoes, drained
2 oz. (1/4 of 8-oz. pkg.) Neufchatel cheese, cubed
1 cup shredded 2% milk mozzarella cheese, divided
2 Tbsp. grated Parmesan cheese

Directions:
Heat oven to 375ºF.


Cook pasta as directed on package, omitting salt and adding spinach to the boiling water the last minute.

Cook and stir chicken and basil in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. Stir in spaghetti sauce, garlic, and tomatoes; bring to boil. Simmer on low heat 3 min. or until chicken is done. Stir in Neufchatel.

Drain pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella. Spoon into 2-qt. casserole or 8-inch square baking dish.

Bake 20 min.; top with remaining cheeses. Bake 3 min. or until mozzarella is melted.

460 calories per serving; Makes 4 servings.

Source: adapted slightly from Kraft

White Chicken Enchiladas

This was part of our Christmas Eve dinner and it did not disappoint!  I cooked my chicken in the crockpot all day with a bottle of the lime marinade and it was perfect for shredding.  It took some time to make the sauce thicken up, but was well worth.  These enchiladas were a hit!  Visit Joyful Momma's blog for other yummy recipes!

Chicken enchiladas with green chili sour cream sauce

*These are seriously so so good*

10 soft taco tortillas (we used 98% flour ones)

2 cups cooked, shredded chicken

2 cups shredded Monterey Jack cheese

3 Tbsp. butter

3 Tbsp. flour

2 cups chicken broth (we used low sodium)

1 cup sour cream (we used light sour cream)

1 (4 oz) can diced green chillies

1.  Preheat oven to 350 degrees.  Grease a 9x13 pan

2. Mix chicken and 1 cup cheese.  Roll up in tortillas and place in pan.

3. In a sauce pan, melt butter, stir in flour and cook 1 minute.  Add broth and whisk until smooth.  Heat over medium heat until thick and bubbly.  

4. Stir in sour cream and chilies.  Do not bring to boil, you don't want curdled sour cream.

5. Pour over enchiladas and top with remaining cheese.

6. Bake 22 min and then under high broil for 3 min to brown the cheese.

Chicken Rollatini with Spinach and Parmesan

Found this on Pinterest and made it for our Christmas book club dinner!  It was easy enough to make and some I was able to prepare earlier in the afternoon as well...yet looked and tasted nice enough for a dinner party!  It was so tasty and I will definitely be making again!

Go check out the website for step by step pictoral instructions!

Chicken Rollatini with Spinach alla ParmigianaGina's Weight Watcher Recipes
Servings: 8 • Serving Size: 1 stuffed breast • Old Points: 4 pts • Points+: 5 pts
Calories: 194.7 • Fat: 7 g • Protein: 24.2 g • Carb: 7.2 g • Fiber: 1.5 g

• 8 thin chicken cutlets, 3 oz each
• 1/2 cup whole wheat Italian seasoned breadcrumbs
• 1/4 cup grated parmesan cheese, divided
• 6 tablespoons egg whites or egg beaters
• 5 oz frozen spinach, squeezed dry of any liquid
• 6 tbsp part skim ricotta cheese
• 6 oz part skim mozzarella (I used Polly-O)
• olive oil non-stick spray (I use my Misto)
• 1 cup pomodoro sauce or your favorite marinara sauce
• salt and pepper to taste

Wash and dry cutlets, season with salt and pepper.  Preheat oven to 450°. Lightly spray a baking dish with non-stick spray.

Combine breadcrumbs and 2 tbsp grated cheese in one bowl and 1/4 cup egg beaters or egg whites in another.
Shred or finely chop 1.5 oz of mozzarella cheese and combine with remaining grated cheese, spinach (make sure you squeeze it dry), 2 tbsp egg beaters, and ricotta cheese.

Lay chicken cutlets down on a working surface and spread 2 tbsp of spinach-cheese mixture on each cutlet. Loosely roll each one and keep seam side down.

Dip chicken in egg mixture, then in breadcrumbs and place seam side down in a baking dish (no toothpicks needed). Repeat with the remaining chicken. When finished, lightly spray with olive oil.

Bake 25 minutes. Remove from oven, top with sauce then cheese.
Bake until cheese is melted and bubbling, about 3 more minutes. Serve with additional sauce on the side and grated cheese

Mediterranean Stuffed Chicken Breasts

Today was the hubby's 35th birthday.  Since Esther dog got her own dog cake (I made her the peanut butter delight) yesterday, I figured it was only fitting that Mattie got a special meal too.  On the menu,

Mediterranean Stuffed Chicken Breasts and semi-homemade cupcakes.

Verdict?  Both were delicious!!

I found the chicken recipe via Pinterest the other night and hubs thought it sounded good so he decided that  would be his birthday meal.  No problem!  And the cupcakes, well, that was just a little extra goodie!

The recipe is super simple.  I altered it some though.  For one, I was making it just for Matt and I so I cut the chicken down to just 2 breasts.  Second, I bought the red pepper but didn't realize that I had to broil them first and didn't feel like doing that.   Happened to have sundried tomatoes in the pantry so I subbed those instead.  I calculated the points on ww online and came out to be 8 ppts per chicken.  Not too shabby and definitely tasted like a more elaborate meal than it was!

Mediterranean Stuffed Chicken Breasts-8ppts/serving

2 chicken breasts

Kalamata olives, chopped (I used about 8)

2 TBSP sundried tomatoes, chopped

1/4 cup reduced fat feta

2 TBSP fresh basil

salt & pepper

1) Preheat oven to 350.

2) Cut a pocket into the thickest part of the chicken.

3) Mix together all other ingredients.

4) Stuff the chicken with the olive mixture.  Close up chicken and hold together with tooth picks.

5) Sprinkle the chicken with salt and pepper a lightly drizzle with olive oil.

6) Bake at 350 for approximately 20 minutes or until juices tun clear.

We served ours with a nice green salad and some garlic mashed potatoes!  Great birthday dinner or for any night! :)


And in case you are in the cupcake mood....I used this recipe I found over at Plain Chicken for her Best Birthday cake...just turned it into cupcakes!  Soo tasty!  Cupcakes were semi-homemade since they used a box but were moist and delish, and the chocolate frosting....yum yum.  Just smelling it I think I gained 2lbs!  All three of my men loved them.  Think I may have to send a dozen to work to get them out of my house! :)

Weight Watchers Lasagna

Here goes:
1lb lean ground beef (I used 94/6)
1 small onion(s), chopped 
1 clove(s) (medium) garlic clove(s), minced
15 oz canned tomato sauce 
2 14.5 oz diced tomatoes (I used one plain and one Italian seasoned)
1 tsp table salt 
1 tsp dried oregano 
1/2 tsp dried basil
1 1/2 cup(s) shredded part-skim mozzarella cheeses, divided
1 c low-fat ricotta cheese
1 package frozen spinach (defrosted)
6 item(s) dry lasagna noodles, no-cook
1/2 cup(s) shredded parmesan cheese

*Heat a large nonstick skillet over medium-high heat. Add beef, onion and garlic; cook, stirring frequently, breaking up meat with a wooden spoon as it cooks, about 5 to 7 minutes. Stir in diced tomatoes, tomato sauce, salt, oregano, basil and red pepper flakes (I didn't have any so left them out); simmer 5 minutes to allow flavors to blend.
*Meanwhile, in a medium bowl, stir together ricotta cheese, spinach and 1 cup of mozzarella cheese.
*Spoon 1/3 of beef mixture into a 13x9 dish. Lay 3 lasagna sheets over beef mixture; top with half of ricotta mixture. *Repeat with another layer and finish with remaining 1/3 of beef mixture.
*Cook at 350 for 50 minutes.
*In a small bowl, combine remaining 1/2 cup of mozzarella cheese and Parmesan cheese; sprinkle over beef mixture. Bake until cheese melts, about 10 minutes. Yields 1/6th of dish per serving=10 points

ww chicken parmesan

1 pkg chicken breasts
lite mayo
Italian bread crumbs
tomato
basil
mozarella
olive oil
salt and pepper

Preheat oven to 375.
Salt and pepper the chicken breasts
Lightly coat in mayo, just enough to get the crumbs to stick
dredge in bread crumbs
Top with basil leaves (if you don't have fresh, just sprinkle some dried basil on)
Top with thinly sliced tomatoes
Drizzle with olive oil lightly
sprinkle with mozzarella

Bake about 15 minutes or until the chicken is cooked.  I sometimes have trouble with that and I have found that pounding the chicken thinner does in fact help!

Serve with a side salad....delish!

Roxy's Baked Ziti

We got this from my friend Roxanne and it quickly became one of our all time fav meals.  So delish and so easy! Here we go...

1 lb ground beef
1 box tube pasta *we always use wheat pasta and love it, can't even tell the difference.
1 jar spaghetti sauce
mozarella cheese
Lite cream cheese

1. Preheat the oven to 350.
2. Brown the beef.  Drain.  Add in spaghetti sauce and warm.
3.  Boil the pasta.  Drain.
4.  In a casserole dish, put a layer of pasta down.  Top with meat mixture.  Add in a few spoonfuls of cream cheese scattered around.  Sprinkle with Mozzarella.
5. Repeat!

Put in the oven for about 20-30 minutes until brown and bubbly.  We LOVE it every time and it tastes just as good the next day!!

WW Chicken Spaghetti

Chicken Spaghetti

4 oz can mushrooms (drained)

4 oz Light Velveeta Cheese

2 cups cooked spaghetti

1 pkg. chicken gravy

1 can Rotel tomatoes

1/4 C water

8 oz cooked diced chicken breasts

Mix together. Put in 8x8 casserole dish or baking pan (covered). Bake at 375 for 25 minutes.

4 servings = 8 points plus each

WW King Ranch Chicken

King Ranch Chicken—Excellent!

12 oz cooked chicken, cubed

8 corn tortillas, quartered

1 can Rotel

1 can reduced fat cream of chicken soup

1 small can green chilies

1 medium onion, chopped

1 medium green pepper, chopped

4 oz light Velveeta, cubed

1/2 cup shredded fat free or 2% cheddar cheese

Spray an 8x8 inch pan. Mix rotel, soup, onion, green pepper and chilies. Spread 1/3 cup of soup mixture in bottom of pan. Layer tortillas, 1/2 chicken, 1/2 Velveeta and half the soup mixture. Repeat layers. Top with shredded cheddar. Bake at 350 degrees for 30 minutes.

Garnish at the table with fat free sour cream and salsa.

Serves 6 @ 6.5 points each serving

Artichoke Chicken

Ingredients

• 1 (15 ounce) can artichoke hearts, drained and chopped
• 3/4 cup grated Parmesan cheese
• 3/4 cup mayonnaise
• 1 tsp garlic salt
  
• 4 skinless, boneless chicken breast halves

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic salt. Place chicken in a greased baking dish, and cover evenly with artichoke mixture.
3. Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.

I found this one off of Kelly's Korner and it was delish and super fast and easy!

Tomato, Basil and Mozzarella Pasta

Ingredients

	1/2 cup(s) part-skim mozzarella cheese, smoked, diced
	1/8 tsp black pepper, or to taste
	1/2 cup(s) basil, fresh, chopped
	1/8 tsp table salt, or to taste
	2 tsp olive oil
	1 Tbsp balsamic vinegar, or more to taste
	1/2 tsp dried oregano
	1 cup(s) cherry tomato(es), or grape tomatoes, halved
	16 oz uncooked fusilli, or other spiral pasta

Instructions

6 pts/makes 6 servings
Cook pasta according to package directions; drain and transfer to a large bowl. Add vinegar, oil and oregano; toss to coat.
Fold in tomatoes, basil and mozzarella; season to taste with salt and pepper. Serve warm or chilled. Yields about 1 cup per serving.

I never have smoked mozzarella so we just use the bagged shredded kind and basil....dried works just fine too! This is a great quick and easy meal and leftovers are tasty too!