Broccoli and Cheese Stuffed Chicken

This recipe was found at http://www.skinnytaste.com 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.

Cut 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)

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.

Pineapple Teriyaki Pork Chops (The Biggest Loser)

I found this recipe in "The Biggest Loser Family Cookbook". It was so quick (I must be slow, but didn't realize that you could broil a pork chop in the oven...in just a few minutes!!), easy and super yummy!

Olive oil (they recommend in a sprayer, not store-bought spray)
4 (4 oz.) trimmed boneless pork loin chops, about 3/4" thick (mine came thicker, but I cut them in half width-wise)
1 tsp garlic powder
salt and pepper
8 tsp. honey teriyaki marinade and sauce (I used Lawry's Teriyaki Sauce with pineapple juice)
4 slices canned pineapple slices in juice, drained

Preheat the broiler. Line a small baking sheet with aluminum foil and lightly spray the foil with olive oil.
Lightly mist both sides of the chops with olive oil and season with the garlic powder, salt and pepper. Place the chops, not touching, on the baking sheet and broil (I set it to "High") about 3" from the heat for above 2 minutes (they recommend leaving the oven door open a crack when broiling). Turn the chops and brush or spread 2 tsp of the teriyaki marinade evenly over the top of each. Top with pineapple slices. Broil for 3-5 minutes longer, or until the pineapple and glaze brown lightly and the pork is barely pink inside.

**Mine came to 8 WW PointsPlus points

Portabello Pizza

This is a creation that I made for dinner the other night and it was soooo yummy!

Portabello mushrooms (1 per serving, washed with stem removed)
pizza sauce
turkey sausage (I used cut up Jimmy Dean Turkey Sausage links)
green pepper and onion, diced up small
cheese (I used reduced fat Havarti, 1 slice)

Put mushroom on cookie sheet, top down. Top with pizza sauce, sausage, and veggies. Top with cheese. Bake at 350 until mushroom is tender.

**Mine was only 5 WW PointsPlus points

Pizza-fied Chicken

I found this yummy recipe in Hungry Girl's "Hungry Girl 1-2-3" book and absolutely love it! We have it at least twice a month. The recipe is for one serving, so adjust to your family size accordingly. Enjoy!

1/4 cup canned crushed tomatoes (I use Italian style)
1 stick light string cheese
5 oz., raw bonless, skinless, lean chicken breast
1/4 tsp garlic powder
1/4 tsp onion powder
1/8 tsp salt, or to taste
1/8 tsp black pepper, or to taste
1/4 cup diced green bell pepper
1/4 cup sliced mushrooms
2 Tbsp. diced onion
4 slices turkey pepperoni, chopped
1 tsp reduced fat Parmesan-style grated topping
optional seasonings and toppings: crushed red pepper, oregano and basil

Preheat broiler.

If you like, season crushed tomatoes to taste with salt, black pepper and optional seasonings. Set aside. Tear string cheese into shreds, roughly chop and set aside.

Place chicken in a large sealable plastic bag and, removing as much air as possible, seal the bag. Carefully pound chicken through the bag with a meat mallet or a heavy can, until it is uniformly about 1/2 inch thick. (I just cut the breast in half widthwise.) Evenly sprinkle both sides of the chicken with the garlic powder, onion powder, salt and black pepper. Set aside.

Bring an oven safe skillet sprayed with nonstick spray to medium heat on the stove. Add bell pepper, mushrooms, and onion and cook until softened, about 4-6 minutes. Remove veggies and set aside.

Remove skillet from heat, re-spray, and return to medium heat. Add chicken and cook for about 3 minutes per side, until cooked through.

Top chicken with crushed tomatoes, string cheese, veggies, and turkey pepperoni.

Place skillet** under the broiler for 2-3 minutes, until cheese softens and pepperoni becomes crisp.

Top chicken with grated topping before serving if desired.

**Hungry Girl tip: If you're not sure if the handle of your skillet is oven-safe, wrap the handle with aluminum foil before heating. (I just put the cooked chicken into a 9x13 casserole dish, add toppings and broil for a few more minutes.)

***Note: 1 serving= 8 WW (PointsPlus) points

Crock Pot Breakfast Casserole

This is a yummy recipe that I put in the crockpot on Christmas Eve, and put it on low during the night, and Christmas morning it is ready and smelling oh so good! It is a tradition of our little families, and this year a couple friends tried it and liked it! It sure makes for an easy Christmas morning breakfast!!

*1 bag frozen hash browns (can use o'brien if you want peppers and onions in it-yummy)

*sausage, ham, bacon.. whatever meat you want to use. cook meat night before when mixing;..;

*1 dozen eggs

*3 Tbs. milk

*1 cup cheese

*1/2 cup salsa

mix all together in bowl, depending on how much you are mixing, you might need to adjust amounts. Egg mixture just needs to coat the rest good. Put in crockpot and set on low for like 8 hours, then mine automatically switches to warm. You can add more cheese before serving if you like, and we like to serve it with sour cream and salsa! Enjoy!!