Chicken Lasagna Florentine

I found this recipe on the Weight Watchers community board and it was delish! I can't believe the portion size is so big for only 7 points. My husband loved it and ask for me to make it again! I did half the recipe since it was just two of us, but here is the original recipe for you.

Chicken Lasagna Florentine
from WW Website Community Board

Ingredients
-2 1/2 cup(s) Campbell's Healthy Request Cream of Chicken Soup, (two cans)
-10-oz chopped frozen spinach, (one package), thawed, drained and squeezed dry
-9 oz cooked chicken breast, diced
-8 oz fat-free sour cream
-1 cup fat-free skim milk
-1/3 cup onions, chopped ( I omitted)
-4 cloves garlic, minced
-1/2 cup(s) shredded Parmesan cheese
-1/2 tsp black pepper
-1/8 tsp ground nutmeg
-2 1/2 servings Ronzoni Healthy Harvest lasagna pasta, (approximately 9 noodles)
-cooking spray
-1 cups part-skim mozzarella cheese

Instructions

Combine the first 11 ingredients in a bowl.

Coat inside of crock pot w/ cooking spray, take 3 lasagna noodles and place in bottom of crockpot -break noodles in half if needed. Spread 1/3 of spinach mixture on top of noodles. Sprinkle w/ 1/3 cup mozzarella - repeat layers twice. Cover w/ lid cook on high 1 hour, reduce to low heat and cook 5 hours or until pasta is done

.Servings size approx. 1 cup.For larger portions (6 servings), 7 points each.

** I actually cooked the noodles, layered the lasagna in a dish and cooked in the oven at 375 for approx 20-30min.

Zucchini Oven Chips

One Sunday afternoon I had some chicken in the crockpot with some BBQ sauce and was trying to figure out what our side was going to be to go with it. I came across this recipe and thought that I would give it a try. They were awesome! My husband ate all of them. Plus they are much healthier than chips or fries, what we normally would of had. I can not remember where I got this recipe though-but definitely worth a try!

Zucchini Oven Chips
Yield 4 servings (serving size: about 3/4 cup)
1pt each serving

Ingredients
-1/4 cup dry breadcrumbs
-1/4 cup (1 ounce) grated fresh Parmesan cheese
-1/4 teaspoon seasoned salt
-1/4 teaspoon garlic powder
- 1/8 teaspoon freshly ground black pepper
-2 tablespoons fat-free milk
-2 1/2 cups (1/4-inch-thick) slices zucchini (about 2 small)
-Cooking spray

Preparation

Preheat oven to 425°.

Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in breadcrumb mixture. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet. Bake at 425° for 30 minutes or until browned and crisp. Serve immediately

Creamy Chicken and Green Chili Enchiladas

My sister and her family just recently moved to Albuquerque, New Mexico. My mom, my sister-in-law and myself went up to visit them in December. There she introduced us to the wonderful green chili which is very popluar in New Mexico. We had green chili bagels that were to die for! So when I found this recipe for green chili enchiladas I was eager to give them a try. I am glad I did! They turned out great. Jeff loved them and requested they be made again, soon.

Creamy Chicken and Green Chili Enchiladas
from: http://dinnersforayear.blogspot.com/

Makes 12 enchiladas - serves 6

8pts

Ingredients:
-4 chicken breasts or purchased already cooked rotisserie chicken

-Olive oil

-Salt

-Pepper

-2 medium onions, thinly sliced (I omitted)

-3 cloves of garlic, chopped

-1 teaspoon cumin

-1/3 cup flour

-2 cups chicken broth
-1 cup salsa verde (I recommend Trader Joe's or Goya brands)

-1/2 cup sour cream

-1/2 cup cilantro, chopped

-12 6-inch flour tortillas

-3 cups shredded sharp cheddar cheese (I used 2% Shredded Cheddar)

Preheat oven to 375 degrees.

Place chicken on a large baking sheet and drizzle with olive oil and sprinkle with salt and pepper. Roast in oven for about 40 - 50 minutes or until the internal temperature is about 170 degrees. Remove from oven and let cool.

When cool enough to handle, shred chicken into bite-sized pieces and place in a bowl. Set aside.

Meanwhile, heat a large saucepan to medium high and add 2 tablespoons of olive oil and the onions. Saute for 8 - 10 minutes or until the onions are lightly browned. Add the garlic and cumin and saute for an additional minute. Stir in the flour until blended and cook for a minute. Slowly pour in the chicken stock and bring to a boil. Cook for 2 - 4 minutes or until thickened. Add the salsa verde, sour cream, and cilantro. Stir to combine. Season the creamy green chili sauce with salt and pepper.

Add about 1 cup of the creamy green chili sauce to the shredded chicken and stir to combine.

To assemble enchiladas get a large baking dish. Dip a tortilla into the creamy green chili sauce and put it on a cutting board. Put a big scoop of the chicken mixture in the center, sprinkle with a little of the cheese, and roll up the tortilla to enclose the filling. Place the enchilada in the baking dish. Continue to fill all of the tortillas and put them in the baking dish. Pour the remaining creamy green chili sauce over the top and sprinkle with the remaining cheese.

Bake uncovered for about 20 - 25 minutes until bubbly and the cheese is melted. Serve hot with sour cream.

Pumpkin Puppers

I always keep an eye out for new yummy doggie treats. I have found that it is so much easier, healthier and cheaper to make my own treats. These were a hit with both of my four legged kids! It made alot so some of their friends got to take some home too.

Pumpkin Puppers
From http://simplebutdelicious.blogspot.com/

Ingredients:
-4 Cups (500g) whole wheat flour
-2 Cups (200g) wheat germ
-1 15 Ounce can of pumpkin
-1 Cup water
-2 Tablespoons vegetable oil
-4 Tablespoons pumpkin pie spice
-2 Tablespoons Honey

Directions:
Place all ingredients in a large bowl. Mix thoroughly to combine.

Roll out dough on a floured surface to about 1/4 inch thick and cut into desired shapes.

Place cookies on an ungreased foil-lined baking sheet and bake in a pre-heated oven 325 degrees, for 30 to 35 minutes.

Makes about 5 dozen cookies.

Chicken Divan

This dish turned out great! The thing I like most about it is that the serving sizes are large and for only 8 points! Even my hubby liked it. It does make a bit, so we have plenty of leftovers for the rest of the week.
Chicken Divan
From www.cookingthisandthat.blogspot.com/
Makes 6 servings
8pt per serving

Ingredients
-1 1/4 cups rice, either white or brown
-1 tablespoon olive oil
-1 medium onion, chopped, about 1 cup (I omitted)
-3 garlic cloves, chopped
-3 cups chicken broth
-3/4 cup milk
-3 tablespoons corn starch
-1/4 cup white wine
-1 cup cheddar cheese, shredded
-1 teaspoon salt, or to taste
-1/2 teaspoon pepper
-4 cups of broccoli florets, steamed (about 3 broccoli crowns)
-4 cups of cooked chicken, shredded in large chunks (about 3 chicken breasts, or 1 1/2 pounds)
-1/3 cup panko bread crumbs (I used seasoned bread crumbs since that is what I had on hand)
-1/4 cup Parmesan cheese

Preheat oven to 350 degrees F.

Cook rice according to package directions. Place cooked rice in a 2-quart baking dish. Set aside.

Heat a medium sized saucepan to medium high and add olive oil and onions. Saute for about 5 minutes. Add the garlic and saute for an additional minute. Add the chicken broth and milk and bring to a boil.

Combine the cornstarch and wine in a small bowl and whisk into the saucepan. Cook until sauce thickens, about 3 - 4 minutes. Add the cheddar cheese and whisk to combine. Season with salt and pepper. Remove from heat and stir in broccoli and chicken.

Spoon chicken mixture over rice. Combine panko and Parmesan cheese and sprinkle over chicken and rice. Cover baking dish with foil.Bake for 20 minutes. Remove foil and bake for an additional 8 - 10 minutes or until top is browned.

Note - This dish can be assembled ahead of time, unbaked, and covered and refrigerated. When ready to serve, preheat oven to 350 degrees. Bake dish for 30 - 35 minutes covered with foil. Then uncover and bake an additional 8 - 10 minutes. It can also be frozen. Thaw in refrigerator for 24 hours, then follow the refrigerated baking directions.


Coming soon-Pumpkin Puppers! Doggie Treats

Lightened King Ranch Chicken Casserole

I know, I know, I have been horrible about updating my blog. Things have been kind of crazy around here. For Christmas, my sister and her wonderful family gave us a trip to San Antonio. So we were out of town, enjoying the sites and relaxing. Then when we returned, it was back to work. I have been working alot lately, but I think things are about to be back to normal. Anyway, I am going to make a larger effort to update all my new recipes on a more normal basis. I have a couple today.

I made this a few weeks back, and it turned out delicious! I have to apologize for not having a picture. I totally forgot to take one and didn't remember till after we ate it! I got it off the Southern Living website awhile back. It is definitely a remake in our house! (It makes alot, so I made it I put it in two containers and froze one for later since there is just two of us).

Lightened King Ranch Chicken Casserole
Serves 8-10
approx 7pts.

Ingredients
-Grocery store rotisserie chicken
-1 tablespoon butter
-1 medium onion, chopped
-1 medium-size green bell pepper, chopped
-1 garlic clove, pressed
-1 (10 3/4-oz.) can reduced-fat cream of mushroom soup
-1 (10 3/4-oz.) can reduced-fat cream of chicken soup
-2 (10-oz.) cans diced tomatoes and green chiles, drained
-1 teaspoon dried oregano
-1 teaspoon ground cumin
-1 teaspoon Mexican-style chili powder*
-3 cups grated 2% reduced-fat sharp Cheddar cheese
-12 (6-inch) fajita-size corn tortillas, cut into 1/2-inch strips

Shred rotisserie chicken and set aside.

Preheat oven to 350°. Melt butter in a large skillet over medium-high heat. Add onion, and sauté 6 to 7 minutes or until tender. Add bell pepper and garlic, and sauté 3 to 4 minutes. Stir in reserved 3/4 cup cooking liquid, cream of mushroom soup, and next 5 ingredients. Cook, stirring occasionally, 8 minutes.

Layer half of chicken in a lightly greased 13- x 9-inch baking dish. Top with half of soup mixture and 1 cup Cheddar cheese. Cover with half of corn tortilla strips. Repeat layers once. Top with remaining 1 cup cheese.

Bake, covered, at 350° for 50 minutes; uncover and bake for 10 to 15 minutes or until bubbly. Let stand 10 minutes before serving.

*1 tsp. chili powder and 1/8 tsp. ground red pepper may be substituted for Mexican-style chili powder.