Chicken Pot Pie

I know I haven't really been posting any point friendly recipes lately, but here is one! I got this off the weight watchers community board. It was great! The only change I made was that I used biscuits instead of the the Heart Healthy Bisquick.

Chicken Pot Pie
From: ww community board
NI: Calories 285/Fat 7/Fiber 4
Approx 6 points

Ingredients
2 cups cooked chicken fillet, chopped (could also use chopped rotisserie chicken breast with skin removed)
1/2 cup carrots, cut into thin rounds and softened (could also use canned carrots)
1/2 cup frozen green peas, thawed
1 cup 98% fat free Cream of Chicken Soup
1 cup fat-free chicken broth
1 1/2 cup Bisquick Heart Start Baking Mix
1 cup fat free milk
1 Tbsp butter, melted
*Optional, you could also substitute or added some broccoli florets, celery, chopped water chestnuts, softened onions, and/or any other veggie you would like to up the veggie content.

Instructions

Preheat oven to 350 degrees F.

In a greased 2-quart casserole, layer the chicken, carrots, and peas.

Mix the soup, chicken broth, and season with salt and pepper, if desired.

Pour over the layers. Stir together the biscuit mix and milk, and pour this over the casserole. Drizzle butter over the topping.

Bake until the topping is golden brown, 30 to 40 minutes

Mozzarella Chicken Sandwich

I got this recipe from a Cooking Light email. It sounded good, so I gave it a try. It calls for ciabatta bread, but since I couldn't really find it at my local grocery store I picked up a loaf of Italian bread. It was a yummy sandwich but a bit too much bread. I was surprised how quickly it all came together. My husband truly enjoyed it (although I was afraid he wouldn't since he isn't the biggest fan of pesto). I will definitely be making this again but with a different bread next time. :)

Mozzarella Chicken Sandwich

From Cooking Light

Serves 4

Ingredients
1/4 cup (about 2 ounces) sun-dried tomato pesto (such as Classico)
2 tablespoons fat-free mayonnaise
3/4 pound skinless, boneless chicken breasts
1/4 teaspoon pepper
1/8 teaspoon salt
1 teaspoon olive oil
1 (8-ounce) loaf ciabatta
12 large basil leaves
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
1/2 cup sliced bottled roasted red bell peppers
1 large tomato, thinly sliced

Preparation
Combine pesto and mayonnaise in a small bowl, stirring to blend.

Sprinkle chicken with pepper and salt. Heat oil in a large nonstick skillet over medium-high heat. Add chicken, and cook for 3 minutes on each side or until done. Remove chicken to cutting board, and cool slightly. Cut chicken lengthwise into thin slices.

Preheat broiler.

Cut ciabatta in half horizontally. Place bread, cut sides up, on a baking sheet. Broil 3 minutes or until lightly browned. Remove bread from pan. Spread pesto mixture evenly over cut sides of bread. Arrange the chicken slices evenly over bottom half. Top chicken evenly with basil leaves, and sprinkle cheese over top. Place bottom half on baking sheet, and broil 2 minutes or until cheese melts. Arrange bell pepper and tomato over cheese, and cover with top half of bread. Cut into 4 equal pieces.

Nutritional Information
Calories: 394 Fat: 13.4g Protein: 31.3g Carbohydrate: 37.3g Fiber: 2g

Chicken Casseroles

This dish turned out really well. The original recipe is for individual casseroles, but since I didn't really have containers to make individual ones, I just put it all in an 8x8 casserole dish. It was really tasty and quite hearty. I will probably make this one again but in the winter when one needs a warming meal.

Chicken Casseroles
tastykitchen.com

Serves 3

Ingredients
2 Tablespoons Butter
1 bunch Scallions (white And Light Green Parts), Chopped
3 cloves Garlic, Minced
1 can Low-sodium Cream Of Mushroom Or Cream Of Chicken Soup (10 3/4 Oz)
½ cups Milk
1 teaspoon Chicken Bouillon Granules Or Better Than Bouillon (or 1 Chicken Bouillon Cube)
½ teaspoons Paprika
½ teaspoons Black Pepper
4 ounces, weight Cream Cheese, softened
1-¾ cup Sharp Cheddar Or Your Favorite Cheese, Divided Use
1 cup Cooked Cubed Or Hash Brown Potatoes (I Use Simple Potatoes Brand In The Refrigerated Section Of My Supermarket)
2 cups Cooked Chicken Cut Into Bite-size Pieces (I Used Leftovers From A Roasted Chicken)
25 Butter Crackers (such As Ritz Or Townhouse), Roughly Broken Into Small Pieces
2 Tablespoons Butter, Melted
1 cup French Fried Onions (optional)
Garnish With Chopped Scallions And Finely Diced Red Bell Pepper

Instructions

Preheat oven to 350F.

Heat a skillet over medium heat with the butter. After the butter has melted, add the scallions and cook about 2 minutes. Add the garlic and cook 1 minute longer. Add the soup, milk, bouillon, paprika, and black pepper and stir to combine. Heat until the mixture is hot then add the cream cheese and 1 cup of cheddar cheese (reserve the remaining cheddar cheese for the top). Stir until the cheeses melt. Fold in the potatoes and chicken. Taste for seasoning and adjust as needed.
Spoon the chicken mixture evenly into 3 individual gratin dishes (or an 8×8″ baking dish) that has been sprayed with cooking spray. Sprinkle 1/4 cup of cheese on top of the chicken mixture in each dish.

In a medium bowl, break the crackers into small pieces (about 1/2″). Do not pulverize into crumbs. Add two tablespoons of melted butter and stir to combine. Top each gratin dish with 1/3 of the crackers. Place the gratin dishes on a sheet pan and bake for 20 minutes or until the top is nicely browned and the casseroles are bubbling around the edges. If using the French fried onions, add to the top during the last 4 minutes of cooking. Garnish with chopped scallion tops and finely diced red bell pepper.

Enjoy!

Soy Ginger Glazed Chicken

I'm so sorry it has been so long since I last posted. I really don't have any excuse other than enjoying the lazy days of summer. Needless to say,I have lots of new recipes to post. Inspired by the summer weather and wanting to use our grill, I took this recipe and used it to make chicken kabobs. The glaze was delicious and really made the meal. I hope you enjoy!

Soy Ginger Glazed Chicken
http://cooklikeachampion.blogspot.com/
Ingredients:
2 boneless skinless chicken breast halves
1/4 cup orange marmalade
1 1/2 teaspoons low-sodium soy sauce
1 teaspoon fresh grated ginger

In a small bowl, mix together marmalade, soy sauce and ginger. Set aside.

Prepare grill or preheat grill pan.

Cook the chicken 5 minutes, then flip and cook an additional 5 minutes.

Brush each side with glaze. Cook 1-2 more minutes on each side, or until chicken is cooked through.

Remove chicken from grill and immediately brush each side with remaining glaze

Chicken-Ham Lasagna

I was wanting to try something a little different, so when I saw this I decided to give it a try. It made a lot but it was worth it! It really wasn't difficult and definitely hit the spot. My husband took the leftovers at work and shared with his co-workers (since there was so many leftovers) and he came home with great reviews. I think this dish would be perfect when entertaining or having Sunday dinner.

(Sorry about the picture, still learning how to take good food pics)

Chicken-Ham Lasagna
http://maryanna-bishop.blogspot.com/
Yield: 8 servings
6 points per serving (without the Mozzarella cheese)

Ingredients
2 cups fat free, less-sodium chicken broth
1/2 teaspoon freshly ground black pepper, divided
1 pound skinless, boneless chicken breast, cut into bite-sized pieces, divided
3 cups 1% low-fat milk
1/3 cup all-purpose flour (about 1 1/2 ounces)
1 1/2 cups (6-ounces) grated Parmesan cheese, divided
1/4 cup chopped fresh parsley
Cooking spray
12 no-cook lasagna noodles (8-ounces), divided
1 cup Mozzarella cheese, divided
8 ounces thinly sliced 96% fat-free deli ham, chopped, divided
Chopped fresh parsley (for garnish)

Preheat oven to 350-degrees.

Place broth and 1/4 teaspoon pepper in a large skillet over medium-high heat, and bring to a boil. Add chicken; cover, reduce heat, and simmer 10 minutes or until chicken is done. Remove chicken from pan with a slotted spoon; set aside.

Combine milk, flour, and remaining 1/4 teaspoon pepper in a bowl; stir well with a whisk until smooth. Add milk mixture to broth in pan. Bring mixture to a boil over medium-high heat, stirring constantly. Cook 1 minute or until mixture thickens, stirring constantly. Remove from heat. Add 1 cup Parmesan cheese and parsley, stirring until cheese melts.

Spread 1 cup sauce over bottom of a 13x9-inch baking dish coated with cooking spray. Arrange 3 lasagna noodles over sauce. Spoon 3/4 cup sauce evenly over noodles. Top evenly with one-third ham, one-third chicken, and one-third Mozzarella cheese. Repeat layers twice, ending with noodles. Top with remaining sauce. Sprinkle evenly with remaining 1/2 cup Parmesan cheese.

Cover with foil very lightly coated with cooking spray; bake at 350-degrees for 30 minutes. Remove and discard foil; bake 10 minutes or until the cheese lightly browns. Sprinkle with parsley, if desired.


Nutritional Info (per serving, without the Mozzarella cheese): 260 calories; 7g fat; 1.9mg iron; 57mg cholesterol; 295mg calcium; 18g carbs; 740mg sodium; 28.9g protein; 0.8g fiber

Mexican Chicken and Rice Casserole

This recipe was super easy to make and turned out great! I has one of my husband's favorite ingredients-Cream of Mushroom soup. So I knew he would love it. The only bad part is that it does take awhile to bake. While I had it in the oven, I took advantage of the down time and did some reading. It is pretty filling and low in points! Give it a try.

Mexican Chicken and Rice Casserole
Recipe and Picture from: http://happytexans.blogspot.com/

6 Servings

Approx 6 points

Ingredients
1 can fat free cream mushroom soup

1 can fat free cream chicken soup

1 can water

1 can black beans, drained and rinsed

1 can Rotel diced tomatoes with chilies

1 1/2 c rice1 pkg taco seasoning

cilantro and green onions chopped (optional)

frozen boneless,skinless chicken breasts

shredded cheddar cheese

1. 13x9 in glass casserole dish with cooking spray.

2. Whisk soups, water and taco seasoning in bowl then pour into bottom of dish.

3. Sprinkle rice over soups.

4. Place chicken breasts FROZEN over soup and rice.

5. Pour beans and tomatoes over chicken, cilantro and green onions sprinkled on top.

6. Cover with foil, bake 350 degrees 1 hour,40 min. remove foil, sprinkle shredded cheese over to melt.

Enjoy!

Sun-dried Tomato Chicken & Garlic Mashed Red Potatoes

We had this for dinner tonight and it turned out great! The chicken was juicy and flavorful. I liked that there were so few ingredients to make the chicken too. I have never been good about making mashed potatoes from scratch, but these were so easy! My husband couldn't stop raving about the meal. These two recipes definitely made into the recipe book. :)

Sun-dried Tomato Chicken
From:myrecipes.com
Makes 6 servings

Ingredients
1 (4-lb.) package chicken pieces (3 breasts, 4 thighs, 3 legs) (I used drumsticks)
1 cup sun-dried tomato vinaigrette
1/2 teaspoon coarsely ground pepper
Toppings: chopped sun-dried tomatoes, sliced fresh basil (I omitted)

Arrange chicken pieces in a single layer in a lightly greased 13- x 9-inch baking dish. Pour dressing evenly over chicken pieces, and sprinkle with ground pepper.

Bake, uncovered, at 400° for 1 hour or until done, basting every 15 minutes. Sprinkle baked chicken with desired toppings.

*Sun-dried Tomato Chicken Breasts: Substitute 6 skinned and boned chicken breasts for chicken pieces. Prepare recipe as directed, decreasing bake time to 30 minutes.

** Looking back on the recipe, I didn't measure out the salad dressing and probably used more than a cup.


Garlic Mashed Red Potatoes
From: Weight Watchers website
3 pts per serving
Serves: 4

Ingredients:
8 uncooked red potatoes, cut into 2 inch segments
4 medium garlic cloves, peeled
1/4 cup fat free sour cream
1/4 cup fat free milk
2 Tbsp chives, fresh, minced
Salt to taste
Pepper to taste

Combine potatoes and garlic cloves in a saucepan and pour in enough water to cover; set pan over high heat and bring to boil. reduce heat slightly and boil until potatoes are fork tender, about 8 minutes; drain water from saucepan

Add sour cream, milk, and chives to pan (and butter if you use it); mix until combined. Mash mixture with potato masher (or electric mixer) until smooth. Season to taste with salt and pepper.

Yields 1/2 cup per serving.

Foil Pack Chicken

This is one of my go to meals. I like it for several reasons. One it is delicious and healthy. The clean up is minimal and pretty much a full meal in one packet!

FOIL-PACK TACO CHICKEN
From: Kraftfoods.com
6 ww points
4 servings, one packet each

Ingredients
4 small boneless skinless chicken breast halves (1 lb.)
4 tsp. Taco Seasoning Mix
1/2 lb. red potatoes, thinly sliced (about 2 cups)
1/2 cup Salsa
3/4 cup 2% Milk Shredded Reduced Fat Four Cheese Mexican Style Cheese

Preheat oven to 400°F. Sprinkle chicken with seasoning mix. Place 1/2 cup of the potatoes on center of each of four large sheets of heavy-duty foil; top each with chicken, salsa and cheese.

Bring up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place in 15x10x1-inch baking pan.

Bake 30 to 35 min. or until chicken is cooked through (165°F). Remove packets from oven. Let stand 5 min. Cut slits in foil to release steam before opening. Serve with sour cream (optional-extra points)

Cooking Know-How: If the chicken breast halves in your market are larger than 4 oz., they will take longer to cook. Be sure to cook them long enough so that they are cooked through (170°F).Cooking Know-How: To prevent potatoes from sticking to foil, spray foil with cooking spray or use nonstick foil.

Cajin Chicken Pasta

This was a meal that I just kind of threw together. I think it turned out well and can definitely be made a little lighter. The store didn't have a light Alfredo sauce so we went for the full fat kind! I think I will definitely make this one again. I love quick, yummy meals! I am not 100% on the exact ingredients-sorry about that. I just eyeballed it.

Cajun Chicken Pasta

Ingredients

Frozen Grill precooked chicken strips

Jar of Alfredo Sauce

Pasta (I used bow tie)

Cajun seasoning of your choice

Heat the chicken strips in a skillet adding the seasoning to your liking. Boil water and cook pasta according to directions on packet. Drain. Add cooked pasta with Alfredo sauce and a dash of Cajun seasoning to warm.

Serve pasta with chicken strips on top!

Now, how easy is that!

Hearty Chicken and Noodle Casserole

When I saw this recipe, it looked like a great weeknight meal. It was simple to put together and only took 25min to bake. Next time I might even make it the night before to have ready to pop in the oven. Even less work after a long day at work. :)

(Sorry about the fuzzy picture, I took it with my phone.)

Hearty Chicken and Noodle Casserole

From: sisterstuff.blogspot.com

Approx: 8pts.

Ingredients

1 Can mushroom soup

1/2 C. milk

1/4 Tsp. ground pepper

1/4 C. Parmesan cheese

1 C. frozen mixed veg.

2 C. cooked cubed chicken

2 C. cooked egg noddles

1/2 C. shredded cheddar cheese

Stir soup, milk, black pepper, Parmesan cheese, vegetables, chicken, and noddles in 1 1/2 qt. casserole dish.

Bake at 400 degrees for 25 minutes or until hot. Stir and then top with cheddar cheese.

Skillet Chicken Pitas

I got this recipe from Marin's Creations blog and it was a hit. I think my husband worded it best, it is nice, fresh and light-yet filled him up. I enjoyed it because it was healthy and low in points. It was fairly easy to make and great for leftovers!


Skillet Chicken Pitas
From: http://marinscreations.blogspot.com/
6pts per serving

Ingredients:
1/3 cup cilantro
1/4 cup Asian sweet chili sauce
2 Tbsp. lime juice
1 Tbsp. minced garlic
1 tsp. olive oil
1 tsp. salt
2 lbs. boneless, skinless chicken breasts, cut into 1" strips/chunks
1 large red bell pepper, sliced into bite size strips
2/3 cup mayonnaise
1/2 cup chopped cilantro
2 Tbsp. lime juice
8 pita rounds
8 leaves of lettuce

In a ziploc bag combine 1/3 cup cilantro, chili sauce, 2 Tbsp. lime juice, garlic, oil, and salt. Add Chicken, seal bag and turn to coat. Refrigerate for 1 hour.

Heat a large skillet over med-high heat. Add chicken mixture and cook for 4-5 minutes, stirring occasionally. Add red pepper and continue cooking until chicken is no longer pink. Transfer chicken to a large bowl, cover, and refrigerate 1-8 hours.

For dressing, combine mayo, 1/2 cup cilantro, and 2 Tbsp. lime juice.To serve, top each pita with a leaf of lettuce, spoon chicken mixture over half, and drizzle with dressing.

Cheesy Chicken Carbonara with Fettuccine

I had been reading about the new Weight Watchers Comfort Classics Cookbook that just recently came out on the WW Community board and how good the recipes are. So I decided to order it and give a few a try. I am so glad I did! This was my first recipe that I tried and it was great! I am an Italian food lover myself so this recipe just called my name. My husband couldn't believe that is was a 'diet' meal. I did use thin spaghetti instead since for some odd reason my husband doesn't like the fettuccine noodle and I added some peas for a little extra color.

Cheesy Chicken Carbonara with Fettuccine
WW Comfort Classics Cookbook
Serves 4 (serving size 1 cup)
Points: 7

Ingredients
6 oz fettuccine (I used thin spaghetti)
3/4 cup fat-free milk ( I used 1%)
1/3 cup grated Parmesan
1 large egg, lightly beaten
1/4 teaspoon salt
1/8 teaspoon black pepper
4 slices center cut bacon, chopped
1 small onion, chopped (I omitted)
1 garlic clove, minced
1 cup chopped cooked chicken breast

Cook the pasta according to package directions, omitting the salt if desired. Drain and keep warm.

Meanwhile, whisk the milk, Parmesan, egg, salt, and pepper in a bowl until blended.

Cook the bacon in a large nonstick skillet over medium-high heat, stirring often, until the onion begins to brown, 2-3 minutes.

Add the chicken and cook until heated through, 1-2 minutes. Reduce the heat to medium-low, add the fettuccine and the milk mixture. Cook, tossing, until the sauce is thickened and creamy, 2-3 minutes.

Enjoy!

Chicken Spinach Quesadillas

This was a delicious, quick meal. I got to use my panini press for it! I love anything I can use any of my fun cooking tools. :) Plus who doesn't love a quick weekend night meal? These were pretty filling so you wouldn't really need to make any sides to go with it. My husband really enjoyed them and had two servings!

Chicken Spinach Quesadillas
From: http://ericaskitchenadventures.blogspot.com/
who got it from : Ellie Krieger
Serves 4
6 pts per serving (Does not include sour cream)

Ingredients
1 T oil1 large onion, chopped (I used onion powder)
3 cloves garlic, minced
2 c cooked, shredded or chopped chicken
1 t ground cumin
1 t chili powder
1 t dried oregano
2 c baby spinach, sliced into ribbons
1/2 t salt
1/4 t pepper
4 (10-inch) whole wheat tortillas
1 c shredded Mexican blend (I used 2% reduced fat shredded Mexican Cheese)
1/2 c Salsa and sour cream for serving

Heat oil in a large saute pan. Add the onions and cook about 4-5 minutes. Add garlic and cook for another 30 seconds.

Add chicken, cumin, chili powder and oregano. Stir to incorporate all spices. Then add the salsa and cook for about 2 minutes until heated through.

Add spinach, salt and pepper and cook until spinach is wilted. Remove from heat.

On 1/2 of a tortilla shell - layer on a bit of cheese, the chicken mixture, then a bit more cheese. Fold and repeat with remaining tortillas.

Heat a large nonstick skillet or cast iron skillet to medium heat (or panini press). Place the quesadilla in skillet and cook until lightly browned and cheese is melted (about 2-3 minutes), flip and brown other side.

To serve - cut into thirds and serve with salsa and/or sour cream.


Enjoy!

Buffalo Chicken Bites

We both loved this recipe! It is the perfect cure for when a craving for buffalo wings hits. It wasn't hard to make at all. I was actually really surprised how easy it is to make wing sauce. My hubby said he thought they were better than Wing Stop! I feel horrible, but I have no idea where I got this recipe from. If this is yours, please let me know and thank you!!


Buffalo Chicken Bites

Ingredients:
2 chicken breasts, cut into small pieces
1/2 cup all-purpose flour
1/4 tsp. paprika
1/4 tsp. cayenne pepper
1/4 tsp. salt
Pinch of onion powder
Pam or vegetable spray
Dash of ground black pepper
Dash of garlic powder
1/4 cup butter
1/4 cup hot sauce (I used Frank's Red Hot)

In a small bowl or ziplock bag, mix together the flour, paprika, cayenne pepper and salt. Place chicken pieces in bowl, and mix until pieces are evenly coated. Cover with plastic wrap, and refrigerate for at least 1 hour to 2 hours. (I did this the night before serving.) (This is very important to ensure pieces get crispy in the oven. Do not skip this step!)

Preheat oven to 350 degrees. Place a wire rack over a jelly roll pan. (If you don't have a wire rack, you can create a make-shift rack out of aluminum foil.) Place chicken on rack, and bake for 35 minutes. Turn the oven up to 375 degrees, spray chicken with Pam, and bake for 5 more minutes so they get crispy.

While the chicken is baking, in a small saucepan over low heat, combine the butter and the hot sauce. Stir together until the butter is melted and mixture is well blended. Remove from heat and set aside.

Once chicken is cooked, place bites in a small bowl. Add hot sauce mixture and stir together.

Serve with your favorite dipping sauce and some celery.

Baked Chicken Parmesan

I have just recently become a fan of Chicken Parmesan. I am not really sure why I haven't ordered it before, but it is fabulous! This is a healthier version and it tastes just as wonderful. I am definitely pulling this one out again in the future to help with those Italian food cravings.

Baked Chicken Parmesan
From: Gina's Weight Watcher Recipes
Serves 8 5.5 ww points

Ingredients:
4 (8 oz) chicken breast halves, sliced in half
3/4 cup seasoned breadcrumbs
1/4 cup grated Parmesan cheese
2 tbsp butter, melted
3/4 cup reduced fat mozzarella cheese
1 cup marinara
cooking spray

Preheat oven to 450°.

Spray a large baking sheet lightly with spray.

Combine breadcrumbs and parmesan cheese in a bowl. Melt the butter in another bowl. Lightly brush the butter onto the chicken, then dip into breadcrumb mixture. Place on baking sheet and repeat with the remaining chicken.

Lightly spray a little more cooking oil on top and bake in the oven for 20 minutes. Turn chicken over, bake another 5 minutes.

Remove from oven, spoon sauce over chicken and top with shredded cheese. Bake 5 more minutes or until cheese is melted.

Beer Can Cornish Hens

Cornish hens were on sale one day when I was at the store so I picked a couple up. I have never cooked Cornish hens before so I wasn't sure what I wanted to do with them. I have always wanted to try a Beer Can Chicken from Deen Bros cookbook. I figured why couldn't I do it with a Cornish hen?? I emptied small tomato juice cans, cleaned them and poured my beer into those. It worked perfectly. The hens turned out great but didn't have as much flavor to them as I thought it would. Next time I might try cooking them a different way and in the oven.

Beer Can Cornish Hens
From: The Deen Bros Cookbook

Ingredients:
1/4 cup mayonnaise
Finely grated zest of 1 lemon
1 teaspoon paprika
3/4 teaspoon celery seeds
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Pinch of cayenne pepper
2 Cornish hens
2 emptied tomato juice can or anything of that size ( I think tomato paste cans would work)
Beer of your choice

In a large bowl, stir together the mayonnaise, lemon zest. paprika, celery seeds, salt, black pepper, and cayenne pepper. Slather Cornish hens inside and out with the mayonnaise mixture, place in a bowl and let stand in the refrigerator while you prepare the grill.

Prepare a charcoal or gas grill for indirect grilling. If using a gas grill, preheat the grill to medium and place a drip pan in the center (we preheated ours to about 350). If using a charcoal grill, light the coals. When they are red-hot, use tongs to move them to into two pile on opposite side of the grill. Let coals burn until they are covered with a thin layer of gray ash. Set a metal drip pan in the center of the grill between the piles of coal.

When grill is ready, pour your beer of choice into your emptied juice cans. Put the can into the Cornish hen's rear cavity, keeping the can upright. Stand the hen upright on the grill grate over the drip pan. Cover the grill and cook for about 45minutes. When done, the internal temperature of the hen should register 180F on a meat thermometer inserted in the thickest part of the thigh but not touching the bone.

Transfer to your plates and enjoy!!

Grilled Chicken with Southwest Salsa

This is another recipe from the cooking class I took with my mom. It was just as yummy as I remember. It is so easy and quick to make, this will definitely be on the list of remakes in the future!
Grilled Chicken with Southwest Salsa
Serves 4

Ingredients:
2 tablespoons lime juice
1 tablespoon vegetable oil
1/2 teaspoon chili powder
4 boneless/skinless chicken breasts
1 (15ounce) can black beans, rinsed & drained
1 (15 ounce) can corn, drained

Combine in a shallow bowl lime juice, vegetable oil, and chili powder. Rinse chicken under cold water and pat dry with paper towels. Trip visible fat from chicken breast. Lightly pound chicken breasts, between two pieces of plastic wrap, with the flat side of a meat mallet or heavy rolling pin, until chicken is slightly flattened. Place chicken in lime juice mixture, turning to coat.

In a medium bowl , combine black beans, corn and salsa; reserve.

Grill chicken on a preheated outdoor grill (medium-hot coals) or stove top grill on medium high heat for 3 to 5 minutes on each side, or until no longer pink in center.

Spoon some of the reserved salsa mixture over each chicken breast and serve warm.

** I used 2 chicken breast and cut them in half to save on points. It turned out to be about 6 points this way. **

Asian Grilled Chicken

With the weather being so nice lately, I wanted to take advantage and grill out. This was sooo good! I planned on marinating it over night but when I went to put it all together, I realized I was missing one of the main ingredients-the terriyaki sauce. So needless to stay, I sent the hubby out the next day to pick some up. It was still awesome after only marinating for 3 hours. We both loved it and will be making it again. It is perfect for a summer evening meal. I served it with steamed rice and grilled corn on the cob.

Asian Grilled Chicken
From: http://weight-watchers-points-recipes.blogspot.com/

Servings: 6 servings

Points: 3.3 ww points

6 thin boneless skinless chicken breasts (3 oz each) ( I used 3 big breasts since that is what I had)

Marinade:
2 tbsp lemon juice
2 tbsp toasted sesame seeds
2 cloves garlic, minced
2 tsp fresh ginger, peeled and minced
2 green onions, minced
1/4 cup low sodium soy sauce
1/4 cup teriyaki sauce
1 tsp honey
2 tsp sesame oil ( I used peanut oil)

Combine all marinade ingredients in a small bowl. Pour the mixture over the chicken, turn the pieces to coat evenly, cover and place in refrigerator a minimum of three hours, but preferably overnight.

Preheat grill to high. Grill chicken top side down first until well browned charred, about 5 minutes, turn and cook on the second side about 3 more minutes. Transfer to a serving platter. Enjoy!

Smothered Buttermilk Chicken

I tend to work long hours so I absolutely love my crockpot. I am in constant lookout for new, yummy recipes to use my crockpot. This one turned out good, but not great. I am not sure if I will make it again. My husband wasn't the biggest fan. I am not sure what I could do differently next time. If you try it and have an idea, I would love to hear it!


Smothered Buttermilk Chicken
4 servings Aprox 7pts
Not including Rice
From: WW Community Board

Ingredients:
1 pound boneless skinless chicken thighs (I used breasts)
3 medium carrots -- sliced
1/3 cup onion -- chopped (I used onion powder)
1/2 cup water
2 tablespoons butter or margarine
1/4 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
1 package roasted chicken gravy mix
1/3 cup buttermilk
2 teaspoons flour
1 cup frozen peas

In a 4 to 6 quart crock pot, combine chicken, carrots, onion, water, butter, salt, pepper and bay leaf; mix well. Cover; cook on low setting for 6 to 8 hours or on high setting for 3 to 4 hours.

About 20 minutes before serving, stir gravy mix into crock pot. Remove and discard bay leaf. In a measuring cup, blend buttermilk and flour until smooth. Stir flour mixture and peas into chicken; mix well.

Cover, increase heat to high; cover and cook an additional 25-20 minutes or until peas are cooked. Serve with rice or biscuits.

Lemon Pepper Chicken with Artichoke Salsa

I know that I eat too many carbs. I can't help myself. I have a horrible obsession with pasta and bread. My two all-time favorite foods. Knowing that I really do need to cut back drastically on these loves, I am always on the look out for yummy low/no carb meals. This one matches that perfectly! Both my husband and I found it delicious. I know it looks really fancy, but really took no time to make. An easy 20-25 minute meal, max. This one is a keeper.


Lemon Pepper Chicken with Artichoke Salsa
From: http://iowagirleats.wordpress.com/
Serves 4

Ingredients:
4 chicken breasts
Lemon Pepper seasoning
1 bunch asparagus
4 handfuls baby spinach
Feta cheese*
2 small, ripe tomatoes** ( I forgot to add these )

Artichoke Salsa
1 can quartered artichoke hearts, drained and roughly chopped
2 T capers
1/4 small red onion, diced ( I omitted)
1 lemon, juiced
1 T chopped garlic
Sprinkle of red pepper flakes
3-4 dashes of dried oregano, or to taste
1-2 dashes of dried thyme, or to taste
S&P
Reduced-fat Italian salad dressing

Directions:

Spray chicken breasts with non-stick spray and season with lemon pepper on both sides. Grill 6-7 minutes a side, or until chicken is no longer pink in the middle

Snap bottoms of asparagus stalks off and cook using any of the following methods: Microwave with a little water in a microwave safe dish or steamer for 4-5 minutes; Roast in a 450 degree oven with a little olive oil and S&P for 5-6 minutes, shaking the pan half way through; Spray with non-stick spray and lay on the grill for 3-4 minutes, rolling stalks to grill on both sides half way through

In a medium sized bowl, combine ingredients for artichoke salsa. Add reduced-fat Italian salad dressing until desired consistency is reached.

Place a handful of spinach on a plate or in a bowl and top with cooked asparagus. Lay grilled chicken down and top with artichoke salsa. Sprinkle feta cheese on top. Serve!

* You could use any type of cheese you like to garnish this dish - or omit it all together!

**This is also really good topped with chopped, fresh tomatoes - or with sundried tomatoes added into the artichoke salsa!