Chicken lime enchiladas

I was out of ricotta so I couldn't make my usual ww enchiladas...so decided to create something else to get my Mexican food fix! I must admit they turned out pretty good!

1 can chicken (obviously you could use chicken breasts but they only ones I had were froze!)
1 container yoplait lite key lime yogurt
1 can green chilis
1/2 chopped onion
1 can red enchilada sauce
Reduced fat shredded cheese
8 Tortilla of choice (I used some 2pt tortillas I had)

Drain chicken and mix together with yogurt, onion, green chilis, and half enchilada sauce.

On bottom of baking pan, spread a little remaining sauce. Fill each tortilla, roll and place seam side down in pan. Top with rest of sauce and about 3/4c cheese.

Bake at 350 for about 30min or until cheese is bubbly! Top with a little lite sour cream and enjoy!

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

Skinny Crockpot Balsamic Chicken

made another new recipe...this one found from the girls at Skinny Crockpot!  I loved this recipe for 2 reasons: 1- it was delicious and easy and 2- I had everything on hand.  Cannot beat that!  It had such a nice flavor and came in at a nice 4 ww pts per serving!  We served ours with a side of rice and fresh veggies.  I will be making this one again!

Ingredients

• 4-6 boneless, skinless, chicken breasts
• 2 14.5 oz can diced tomatoes (I used one plain can and one can of Rotel b/c that's what was in the cupboard!)
• 1 medium onion thinly sliced (Not chopped)
• 4 garlic cloves
• 1/2 cup balsamic vinegar
• 1 tbsp. olive oil
• 1 tsp each: dried oregano,basil, and rosemary (I had no rosemary so left that out)
• 1/2 tsp dried thyme
• ground black pepper and salt to taste

Directions

1. Pour the olive oil on bottom of crock pot place in chicken breasts, salt and pepper each breast put sliced onion on top of chicken then put in all the dried herbs and garlic cloves pour in vinegar and top with tomatoes.
2. Cook on high 4 hours, serve over angel hair pasta or alone with side of rice.

Crockpot Tortilla Soup

My sweet friend Amy has just put on bed rest for pregnancy related complications...and what's a friend to do to help...but cook!  One of the best things someone brought to me while I was on leave with Markey was tortilla soup!  Was a refreshing meal and so tasty!

The crockpot was a great way to make this.  Seriously just DUMPED everything in the pot, and let it cook!  I did save a serving for myself to try, but Amy said she had it for dinner and lunch and it was delish!

Ingredients:
2 frozen chicken breasts
1 can black beans, drained and rinsed
1 can Rotel
3 TBSP tomato paste
1 c frozen corn
1 TBSP cumin
1 TBSP chili powder
1 tsp garlic powder
1 tsp garlic salt
1/2 tsp pepper
1 medium onion, chopped
1 box low sodium chicken broth

I think that was about it. I cooked mine on low for about 6 hours.  About an hour before I was finished, I opened the crock to shred up the chicken and then let it continue to cook.  I brought it to Amy with a bag of shredded cheese, a bag of tortilla chip strips and 2 avocados!  I am so glad she enjoyed it and I look forward to trying to myself tomorrow for lunch! :)