Thursday, February 28, 2013

Ricotta. Tomato and Spinach Stuffed Chicken

I am always in search of new recipes to try and many times I try them out on guests. I originally saw a similar recipe to this on Pinterest, but I decided to make it my own, using my own measurements, spices, etc. This recipe may look fancy and  time consuming, but it was not. However, it was full of delicious flavor! 

serves 6 (7 points +)

  • 6 ( 5 oz) boneless, skinless chicken breasts, sliced to, but not through to make a pocket
  • 1 c. low-fat ricotta cheese
  • 2 T. Parmesan cheese, grated
  • 1 medium Roma tomato, finely diced
  • 1/4 c. fresh baby spinach leaves, finely sliced
  • 1 tsp. oregano
  • 1/2 tsp. black pepper
  • salt and pepper to taste
  • 1/2 c. Panko Japanese bread crumbs
  • 2 T. olive oil

Preheat oven to 425 degrees
In a medium bowl, combine ricotta, Parmesan, tomato, spinach, oregano and pepper. Fill each chicken breast. Secure with a few toothpicks. Sprinkle chicken with salt and pepper.
Place Panko in a shallow bowl. Coat both sides of each chicken piece with Panko.

Heat oil in a large or 2 medium oven-proof skillets ( using 1 T. oil in each pan). (If you do not have a large enough pan or even two pans, just work in batches. If you do not have oven-proof skillets, then brown the chicken and then place in a baking dish to finish cooking.)
Brown chicken on both sides ( about 3 minutes per side). 
Place pan(s) in the oven and bake for 15-20 minutes or until juices run clear. Do not over-cook.
Let stand 5 minutes. Remove toothpicks and serve.

Thursday, February 21, 2013

Tuscan Chicken Stew

This simple, yet satisfying meal was served with a salad and hot, crusty French bread.

Serves 6 ( 6 points +)
spice mix:

  • 1 tsp. dried basil leaves
  • 1 tsp. dried oregano
  • 1 tsp. garlic powder
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 2 T. olive oil, divided
  • 1-1/2 lbs. boneless, skinless chicken breasts, cut into 1 inch cubes
  • 1 medium to large onion, cut into wedges or sliced
  • 1 can ( 15 oz) cannellini beans, drained and rinsed
  • 1 ( 14.5 oz) can diced tomatoes, undrained
  • 1/4 c. red wine
  • 1 package ( 5 oz) fresh baby spinach leaves

Heat 1 T oil in a large skillet. Add chicken and cook until browned. Remove chicken from pan.
Add remaining 1 T. oil to pan. Add onion and cook until tender.
Stir in beans, tomatoes, red wine and spice mix. Bring to a boil. Reduce heat to low; cover and simmer 3 minutes. Return chicken to pan. Stir in spinach. Cover and cook 5 minutes or until spinach is wilted.

Wednesday, February 20, 2013

Blueberry Biscuits

What an amazing, easy to make treat for breakfast or tea time! I am thinking these would be perfect for an Easter or Mother's Day brunch as well!

Makes 9 ( 6 points +)


  • 2 c. flour
  • 1/3 c. sugar
  • 4 tsp. baking powder
  • 1 tsp. salt
  • 1 c. skim milk
  • 5 T. very cold light butter ( freeze the butter for 30-60 minutes before using)
  • 3 oz. fresh blueberries


  • 1 c. powdered sugar
  • 1 tsp. vanilla
  • 1/2 tsp. lemon juice
  • 2 T. skim milk

Preheat oven to 450.

In a large bowl, combine flour, sugar, baking powder and salt. Stir in milk until dough starts to form. Cut frozen butter into chunks and fold into dough until evenly spread ( you do not want the butter to start melting or your biscuits will spread). Carefully fold in blueberries.

Turn dough onto a floured surface and pat to about 1/2 inch thickness. Using a 2-3/4 inch biscuit cutter, cut out 9 biscuits. Place on a baking sheet and bake for 8-10 minutes or until bottoms are golden ( do not over bake)

Meanwhile, combine glaze ingredients in a small bowl. Frost biscuits as soon as you remove them from the oven. Serve warm.

adapted from a recipe on Pinterest

Monday, February 18, 2013

Vietnamese Chicken Sandwiches

Lots of fresh and vibrant ingredients in this recipe!

serves 4 ( 10 points +)

  • 1 ( 12 oz.) French bread baguette
  • 2 tsp. canola oil
  • 1 lb. chicken cutlets
  • 1/4 tsp. black pepper
  • 2 tsp. minced garlic, divided
  • 1 T. low-sodium soy sauce
  • 2 tsp. dark sesame oil
  • 2 tsp. hoisin sauce
  • 1/2 c. sugar
  • 1/2 c. rice vinegar
  • 1 c. matchstick-cut carrots
  • 1 c. very thinly sliced radishes
  • 2 c. thinly sliced English cucumber
  • 1-1/2 c. thinly sliced romaine lettuce
  • 1/2 c. cilantro leaves
  • 1 T. hot chile sauce

Cut bread in half horizontally; hollow out, leaving a 1 inch thick shell.

Heat oil in a large skillet over medium-high heat. SPrinkle chicken with pepper. Saute 3 minutes on each side or until done. Let stand 10 minutes. Slice chicken.

Combine garlic, soy sauce, sesame oil and hoisin in a bowl; add chicken and toss to coat.

Combine sugar and vinegar in a small saucepan; cook until sugar dissolved. Add carrot and radishes. Cool; drain, reserving 2 T. vinegar mixture.

Arrange cucumber and lettuce on bottom half of bread; drizzle with vinegar mixture. Top with chicken, radish mixture, cilantro and hot chile sauce. Cut into 4 equal portions.

adapted from "Cooking Light"

Greek Chicken Patties

You will love this quick and easy protein packed dinner!

serves 4 ( 9 points +)

  • 1 tsp. dried oregano
  • 1/4 tsp. crushed red pepper flakes
  • 1 T. crushed garlic
  • 24 oz. boneless, skinless chicken breasts, cut into 1 inch pieces
  • 1/2 tsp. sea salt, divided
  • 1 T. canola oil
  • 1/2 c. plain 2% Greek yogurt
  • 1/4 c. diced onion
  • 1/4 c. chopped English cucumber
  • 1 tsp. dried dill
  • 1 T. fresh lemon juice
  • 2 c. fresh baby spinach
  • 1plum tomato, cut into 8 slices
  • 4 lemon slices
  • 1/4 tsp. pepper
  • 3 oz. feta cheese, sliced
  • 2 whole wheat pitas, warmed and cut into 4 wedges each

Combine first 4 ingredients and 1/4 tsp. salt in a food processor; process until ground. Divide mixture into 8 equal portions and shape into a patty. Heat a large skillet over medium-high heat. Add oil to the pan. Add patties and cook 3 minutes per side or until juices run clear.

Combine yogurt and next 4 ingredients; stir in 1/4 tsp. salt/ 
Place 1/2 c. spinach on each plate. Top with chicken patties, squeeze lemon over chicken. Top with  tomato slices; sprinkle with pepper. Serve with yogurt mixture, feta cheese, and pita wedges.

adapted from "Cooking Light"

Monday, February 4, 2013

Mexican Chicken Rice Casserole

Chicken rice casserole with a Mexican flaire! This casserole was fairly easy to make and tasted great. Using Minute brand brown rice also saved time.

serves 6 * 8 points +)

  • 12 oz. boneless, skinless chicken breasts, sliced into thin strips
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 c. onion, chopped
  • 1 T. flour
  • 1 tsp. cumin
  • 3/4 c. fat-free chicken broth
  • 8 oz. Mexican or Pepper Jack Velveeta, cubed
  • 2 c. cooked brown Minute rice
  • 1/2 c. reduced- fat shredded Colby Jack cheese

Preheat oven to 375 degrees.
Heat a large nonstick skillet over medium-high heat. Spray with nonstick spray. Add chicken and cook for 2 minutes. Remove chicken and set aside.
Add peppers and onions to pan. Cook 5 minutes. Sprinkle with flour and cumin. Cook 1 minute. Stir in chicken broth until smooth. Cook 2 minutes. Stir in Velveeta and cook until cheese is melted. Return chicken to pan with cooked rice. Stir to coat. Transfer mixture to an 11 x 7 inch baking dish coated with nonstick spray. Sprinkle with Colby Jack cheese. Bake at 375 for 20 minutes.

adapted from "Cooking Light"

Blueberry Streusel Cup

I saw this recipe on Pinterest and wanted to try it. The ingredients were healthy and this recipe could literally be made in just over 2 minutes. It was not very sweet, but delicious and very satisfying. Serve with extra fruit if desired.

serves 1 ( 5 points +)

  • 1/4 c. quick cooking oats
  • 1 egg
  • 1 T. skim milk
  • 1 tsp. brown sugar
  • dash of cinnamon
  • 1/4 c. blueberries

Mix together first five ingredients in a small bowl. Stir in berries. Place mixture in a coffee cup and microwave for 2 minutes. It will slide right out of the cup when done!

Chicken in White Wine Sauce

I made this dish for about 10 people the other night. I added more chicken to the original recipe and doubled the vegetables and bacon, but I did not double the rest of the sauce ingredients. There was plenty. If you decide to make this recipe for more than 6 people, then you will have to remove the chicken and place in a baking dish to bake.

serves 6 ( 7 points +)

  • 4 bone-in chicken thighs, skins removed
  • 2 bone- in chicken breast halves, skins removed
  • salt and pepper
  • 2 tsp. canola oil
  • 1 c. chopped onion
  • 1/2 c. thinly sliced carrot
  • 1/2 c. thinly sliced celery
  • 1 T. minced garlic
  • 2 c. dry white wine
  • 1 c. fat-free chicken broth
  • 2 T. flour
  • 1 T. Dijon mustard 
  • 1 bay leaf
  • 2 c. grape tomatoes
  • 2 slices applewood smoked bacon, cooked crisp and crumbled

Preheat oven to 325.
Heat a Dutch oven over medium heat. Sprinkle chicken with salt and pepper. Add oil to pan; swirl to coat. Add half of chicken to pan, flesh side down. Cook 4 minutes or until browned. Remove from pan. Repeat with remaining chicken. Set chicken aside. 
Add onion, carrot, celery and garlic to the pan; cook 6 minutes, stirring occasionally. Add wine; cook 2 minutes, scarping pan to loosed browned bits. 
Return chicken to pan, flesh side up. Combine broth with flour in a bowl Add broth mixture to pan. Stir in Dijon mustard and bay leaf. Bring to a boil. Cover and bake for 45 minutes or until chicken is done and very tender.
Arrange tomatoes on a jelly- roll pan; lightly coat with cooking spray. Broil for 6 minutes or until blistered. Sprinkle chicken with tomatoes and crumbled bacon.

adapted from "Cooking Light"


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