Monday, February 28, 2011

Broccoli and Cheese Stuffed Chicken

This recipe was found at and was so good! It is super quick and easy to make, but looks like it took a lot of time and effort. Enjoy!

Broccoli and Cheese Stuffed Chicken

Gina's Weight Watcher Recipes
Makes: 9 pieces • Time: 40 minutes Old Points: 3 pts Points+: 3 pts
Calories: 142 • Fat: 4.9 Carbs: 4.8 Protein: 19.4
  • 3 (24 oz total) large chicken breast halves
  • 1 large egg
  • 2 tsp water
  • 3/4 cup whole wheat seasoned breadcrumbs
  • 2 cups broccoli floret, cooked, chopped small
  • 5 slices reduced fat Swiss cheese (I used Lacy Swiss)
  • salt
  • spray oil
  • toothpicks
Preheat oven to 350°. In a small bowl, combine egg, water and a little salt. Beat with a fork to make an egg wash. Set aside. Fill a second bowl with breadcrumbs.

Slice chicken breast halves into thin cutlets. I usually get 3 thin cutlets out of one breast half. Pound them to make them thinner if you wish. This helps when you wrap the cutlets.

each slice of cheese in half. Place a 1/2 slice cheese in the center of the chicken and top with a little broccoli. Wrap chicken around to completely cover cheese, using toothpicks to secure. Season with a little salt.

Dip chicken into egg wash, then breadcrumbs. Spray cookie sheet with oil and place chicken on cookie sheet. Lightly spray chicken with oil and bake about 25 minutes, until cooked.

Crock Pot Santa Fe Chicken

I got this recipe from a new fave blog, Gina's Skinnytaste Recipes. We had this one cooking while we were at church yesterday and it was yummy! Give it a try:

Slow cooked shredded chicken with corn, tomatoes and black beans. Prepare the night before and turn your crockpot on in the morning for an easy weeknight meal. Low fat and low in points. Serve over rice with chopped scallions, fresh cilantro, fat free sour cream and reduced fat cheddar.

Crock Pot Santa Fe Chicken
Gina's Weight Watcher Recipes
Servings: 8 servings Size: 1 cup Old Points: 3 pts Points+: 4 pts
Calories: 190 • Fat: 1.5 g • Fiber: 5.6 g • Carbs: 23.1 g • Protein: 21 g
  • 24 oz (1 1/2) lbs chicken breast
  • 14.4 oz can diced tomatoes with mild green chilies
  • 15 oz can black beans
  • 8 oz frozen corn
  • 1/4 cup chopped fresh cilantro
  • 14.4 oz can fat free chicken broth
  • 3 scallions, chopped
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin
  • 1 tsp cayenne pepper (to taste)
  • salt to taste
Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crockpot. Season chicken breast with salt and lay on top. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning. Serve over rice (extra pts)

Thursday, February 24, 2011

Sweet Rice

This rice is so good as a side dish to Stacey's Highly Addictive Honey Lime Chicken Enchilada's which is also on this site, and oh so good! Just remember, this rice is sweet!

*2 T. vegetable oil
*1/2 white chopped onion (can use onion flakes if you want)
*1 1/3 c. white rice
*3 c. chicken broth
*1/3 c. white sugar

1. Pour oil into bottom of pan, add onion and saute until translucent.

2. Add the rice cooking until it is light brown, being careful not to burn.

3. Combine the broth and sugar, letting the sugar dissolve. Stir into rice until combined and bring to a boil.

4. Cover and let cook on low until rice is done, about 25-30 minutes. Fluff with a fork before serving.