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!

All about the crock

Going to post a couple of crock pot recipes that we have been enjoying as of late!

Mexican Crockpot Chicken
1 can black beans (Drained)
1 can corn(Drained)
1 can rotel
1 pkg taco seasonings
1 pkg chicken breastes
1 reduced fat cream cheese

Dump all ingredients except for cream cheese into the pot.  Set your timer for however many hours you want....8-10, etc.  About an hour before you are ready to eat, add a block of cream cheese.  That's it!  I love this one, it is so good and you dont even need a knife for the chicken.  If you have a fresh avacodo, top with a couple slices of that and serve with some spanish rice.  DELISH!

Kielbasa in the crock!

We had this at one of my PEO meetings and I loved it.  I am not a green bean or sausage kind of girl but this was good!  Hubby and the boys liked it too!

1 pkg kielbasa sausage
2 cans green beans
2 cans little potatoes (I am sure that's not the correct name but they are little white potatoes! new potatoes perhaps??)

Yep, that is it.  Throw it all in and cook for 8-10 hours.  If worried sausage may be too spicy for kiddos, throw a hot dog in there about 20 min before.  Seriously, this was good!

comfort crock pot

1 pkg chicken breast
cream of chicken soup
chicken broth
mixed veggies
potatoes
carrots
garlic, salt. 
YUM. 
sometimes I melt cheese on it too.


This is courtesy of my friend Sarah.  I haven't had a chance to try this one yet but my cousin Kelly did and they loved it.  It is next on the list!


I am telling you, you can put anything into the crock pot and it comes out yummy!

Crock Pot Chicken and Rice

Take 4 or 5 frozen chicken breasts and place them in the crock pot. Mix a medium size container of sour cream (ff or lite work fine!), can of cream of mushroom soup, and one package of onion soup dry mix. Pour over chicken and cook on high for about 5 hours then switch to warm or cook on low all day. YUMMY!


Serve with rice and a side of veggies...delicious and healthy comfort food!

Italian Crockpot chicken

1 pkg chicken breasts chopped into 1" strips
14.5 oz diced tomatoes, drained
jar of quartered artichoke hearts, drained
can of mushrooms, drained
2 Tbsp Dijon
1/4 c red wine (i used Cabernet)

Mix it all together and let it sit!  I put mine on a 1/2c rice and had steamed mixed veggies for the side!  So good!  Chicken in the crock is really tasty and shreds so easily, delish!!  It may not look pretty, but it tastes darn good!  Try it out...what do you think?

ww Spinach Enchiladas

This is a staple in our house. It is fast, it is easy, it is YUMMY, and it is ww friendly.

Ingredients:
1 pkg frozen spinach (I nuc mine in the microwave for about 5 min and then drain/squeeze out some of the liquid)
4 large tortillas (I use the low fat ones)
16 oz Ricotta cheese (I use either the low fat or part skim ones)
shredded mozzarella cheese
shredded cheddar cheese
salsa
onion powder
garlic salt
dried oregano
pepper

1) Preheat oven to 350.
2) Mix together the ricotta and a handful of mozzarella cheese...somewhere between 1/2c and 1c. Add in about 1tsp onion powder, 1/2tsp garlic salt and 1/4tsp pepper. Mix it all up!
3) Score the mixture into fourths. Top each tortilla with a 1/4 of your mixture and roll it up and fold the ends in.
4) Top with salsa and shredded cheddar. Hubby likes his HOT so I add jalapenos to his 2 enchiladas.
5) cover with foil and bake for 20 minutes.
6) Take foil off and bake for an additional 10 minutes or so until cheese is melted.

And that's it! These guys are big 2, so we serve ours with a side of black beans and each eat one enchilada and have 2 leftover for the next night! I think they come out to be about 7 pts per enchilada so not bad when you are only eating 1. Enjoy!