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

Crockpot Lemon Chicken

So simple...you won't even believe that's it!  And I had all the ingredients on hand, which is always a bonus!  Found this one via Plain Chicken.  I calculated the points in ww recipe builder and came out to be 7 points per chicken breast.

Here's all you need:
chicken breasts (I used frozen this time...had 3 in the freezer so that's all I used)
1/4 cup lemon juice
1/4 cup chicken broth
1 pkg Italian seasoning
2 TBSP butter

Throw it in the crock pot and let it cook on low for 6-8 hours.  You could easily throw some mushrooms or other veggie in here if you wanted to bulk it up.  As Plain Chicken mentions, if you want saucier, add a little more broth to it.

It was really good and oh so simple!  Had the house smelling yum all day long!  Enjoy!

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! :)

Crockpot Chicken Sloppy Joes

Found this while pinning, was from a Better Home & Garden article.  Hubby thought it sounded like a great choice to eat while watching Cowboys football.  I liked it because it was extremely easy and fairly low in points.  Win win! (and the cowboys did win too!)

Here goes:
1lb ground chicken or turkey
14 oz can pizza sauce
14.5 oz can diced tomatoes
1 bag frozen pepper medley with onions (thawed and chopped)

1) Brown the ground chicken or turkey
2) Dump all ingredients into the crock pot.
3) Stir and go!  6-8 hrs on low or 3-4 hrs on high.

I served ours on a low cal wheat bun for 3 points and a slice of lite provolone!  I put the meal (just the sloppy joe mixture, not the bun and cheese) into recipe builder and calculated it to be 6 servings for 4 ppts each!  YUM!  So, bun+cheese+joe=8ppts.

 I served with a side of baked sweet potato fries.  The ones in picture happen to be frozen ones...apparently the ones I had chopped up to make myself ended up either being cooked too high or too long and were burnt to a crisp when I got out from putting Mark to bed.  OOPS!

We have plenty left over too.  Am thinking it would be really good on a baked potato later in the week!

Dijon Parmesan Chicken Breasts

This is another good one from Betty Crocker!  Really nice taste and easy to prepare!

Ingredients:

3/4

cup Fiber One® original bran cereal

2

tablespoons grated Parmesan cheese

1

teaspoon dried basil leaves

1/4

teaspoon garlic salt

1/4

teaspoon coarse ground black pepper

1

egg white, beaten

2

tablespoons Dijon mustard

4

boneless skinless chicken breasts (about 1 1/4 lb)

1

tablespoon canola or vegetable oil

• 1Heat oven to 400°F. Spray 15x10x1-inch pan with cooking spray. Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or finely crush in food processor).
• 2In shallow bowl, mix cereal, cheese, basil, garlic salt and pepper. In another shallow bowl, mix egg white and mustard until blended.
• 3Dip chicken into egg white mixture, then coat well with cereal mixture; place in pan. Drizzle oil over chicken.
• 4Bake 20 to 25 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).

Caribbean Chicken with Pineapple Salsa

This recipe was DELISH.  It got a big thumbs up from Matteo and he said it reminded him of Cafe Red Onion!  Best part, only 7 Points Plus points!  We served it with black beans mixed with the cilantro lime Rotel and it really hit the spot.   It will definitely be going into the rotation!  Enjoy!

Chicken:
1 1/4 c Fiber One original bran cereal
2 tsp jerk seasonings (dry)
4 boneless skinless chicken breasts
1/2 c buttermilk (I just used plain milk)
2 tsp dijon mustard
1.2 tsp red pepper sauce

Pineapple Salsa:
1 can (8oz) crushed pineapple in juice, undrained
1/4c  chopped red bell pepper
1/4c chopped apricot
1/4c chopped cilantro
1 tsp sugar
1/2 lemon, squeezed

1.  Heat oven to 400F.  Spray cookie sheet with cooking spray.  Place cereal in bag and finely crush or chop in food processor.  Place cereal in shallow dish and mix with jerk seasoning.
2.  In large plastic bag, place chicken, milk, mustard, and pepper sauce.  Seal and shake well.  Remove chicken from bag; coat with cereal mixture.  Place on cookie sheet.
3.  Bake 15-20 minutes or until juice runs clear when center of thickest part is cut.  Meanwhile, in small bowl, mix salsa ingredients.  Cover, refrigerate until serving.  Serve chicken with salsa.

Courtesy of betty crocker.  Yum-o!

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!

Yummy Chicken Parmesan

I modified this from a recipe I found....to which I cannot find now, but I think I got it pretty good from memory. Only thing I need to ponder is temperatures! Seriously, this was SO good, very easy and the juiciest chicken. Definitely be making this again!

Ingredients:
Chicken Breasts
Salt & Pepper
bread crumbs
light mayo (or whatever you want to use to make the crumbs stick!)
jar of pasta sauce
mozzarella
Parmesan

1) Salt and pepper your chicken. Then lightly coat your chicken with mayo and dredge in bread crumbs. Place on baking sheet and cook for about 40 minutes @ 375.
2) In a baking dish, pour half of the jar of sauce. Place chicken on sauce and top with remaining half. Sprinkle with mozzarella and Parmesan and bake for 20 minutes.

We served ours with a side of pasta and a salad. Yum-o!!

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

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!