Chicken Breasts with Turkish White Bean Salad

Chicken Breasts with Turkish White Bean Salad - 6 WWP

This recipe and many more can be found in From Pantry to Plate on Amazon.com

1 (15.5 oz) can cannellini beans, rinsed and drained
1 small bell pepper, seeded and chopped (omitted)
1 small red onion, diced
1/4 cup chopped parsley
1/4 cup lemon juice
1 Tbsp. olive oil
1 garlic clove, minced
1/4 tsp. salt
4 ( 1/4 lb) boneless, skinless chicken breast halves
1/3 tsp. ground cumin

1.  Combine the beans, bell pepper, onion, parsley, lemon juice, olive oil, garlic and 1/8 tsp. salt in a large bowl.  Set aside at room temperature.

2.  Sprinkle the chicken breasts with the cumin (I used more and rubbed it on) and the remaining 1/8 tsp. salt.  Spray a large nonstick skillet with cooking spray and set over medium heat.  Add the chicken breasts and cook, turning once, until the chicken is tender and just cooked through, 10-12 minutes.

3.  Transfer the chicken to a serving plate and top with the bean salad.

Greek Chicken Cutlets

Recipe from Everyday Food #41 April 2007

* Shown with Rice Pilaf with Vermicelli and Roasted Brussels Sprouts

Lemon Artichoke Chicken

1/4 Cup Whole Wheat Flour
1/2 Tbsp. Dried Oregano
Freshly Grated Black Pepper
1/4 tsp. kosher salt, plus additional to taste
1 lb. thin chicken cutlets
1/2 Tbsp. extra-virgin olive oil
1 medium onion, cut lengthwise and thinly sliced
1 clove garlic, minced
1/4 cup low sodium chicken broth
1 14 oz. can artichoke hearts, drained and cut into 6th's
1/4 cup fresh lemon juice (about 2 lemons)
1 tsp. lemon zest
2 Tbsp. fresh parsley for garnish (optional)

In a shallow bowl, thoroughly combine flour, oregano, pepper and salt. Dredge each chicken breast in flour mixture, shaking off excess. Set aside.

Coat a large nonstick skillet with cooking spray and heat on medium to medium-high, so skillet is hot, but not smoking.  Add 1/2 the chicken at a time, cooking 3-5 minutes/side or until lightly browned and cooked through.  Transfer to a clean serving plate and continue with remaining chicken, coating skillet once again with cooking spray. Cover chicken with foil to keep warm and set aside.

Adjust temperature to medium-low and heat oil. Place onion in pan and cook, stirring frequently, until soft and golden 5-6 minutes. Add garlic and cook for 1 minute, stirring constantly, then chicken broth, bringing to a simmer; followed by artichokes, lemon juice and zest (be sure to zest your lemons before cutting and juicing!) simmering for 2-3 minutes until heated through and slightly thickened. Season to taste with salt and pepper.

Pour artichoke mixture over chicken cutlets, sprinkle with parsley and serve.

January/February 2009 issue of Clean Eating Magazine

Slow Cooker Salsa Chicken

4 boneless, skinless chicken breasts
1 cup salsa
1 package reduced sodium taco seasoning
1 can reduced fat cream of mushroom soup
½ cup reduced fat sour cream

Add chicken to slow cooker. Sprinkle taco seasoning over chicken (you may want to use only ½ the packet first) Pour salsa and soup over chicken. Cook on low for 6-8 hours. Remove from heat and stir in the sour cream. Serve with rice.

Recipe from http://www.sparkpeople.com/

Chicken in Wine

My Grandma Smith’s recipe, an all time favorite with family and friends! Requested often!

16 pieces of chicken (I use the breast only)
1 small bunch of green onions, chopped, tops and all
1/2 lb. cheddar cheese, shredded
1 can cream of celery soup
2 cans cream of chicken soup
½ cup sherry
Paprika

Place pieces of chicken in ungreased casserole. Sprinkle with onions, shredded cheese and paprika. Mix soups and sherry and pour over top. Bake at 350 for 2 hours, uncovered.

Cashew Chicken Casserole

My Grandma Smith’s recipes, one of our families favories and ULTRA comfort food. If you like macaroni and cheese, you will defiantly love this!

1 lb. chicken breasts
3 green onions
3 celery tops
2 cups water
¼ lb. cheddar cheese (about 1 cup) shredded
½ cup cashews
1 ½ cup macaroni (before cooking)
2 cans cream of chicken soup
1 cup Cheese-It’s, crushed (last time I used the Kashi Cheddar Crackers and they were good too)

Cook chicken, onion and celery tops in water until chicken is tender. Remove chicken from broth and reserve the strained broth. Chunk the chicken. Cook macaroni to almost tender. Reserve broth while draining and add chicken to greased 2 qt. casserole or 9 x 13 pan. Sprinkle cheese on top of macaroni. Add chicken and cashews. Mix soups with 2/3 cup of the reserved chicken broth and pour on top of the cashews. Top with crushed crackers. Bake at 350 for 30 minutes.

Laughing Cow Chicken

This recipe is one of Brian’s favorites! He makes this for dinner some nights when I am getting home late, and he does a great job! This is a take on Chicken Cordon Bleu, but so very easy! It’s great for a crowd, because there is so little prep. Again, no measurements, I have made this so many times, I have no idea where the original recipe is, but this is fast and easy!

Boneless, skinless Chicken Breasts (1 per person)
Thinly sliced deli ham
Laughing Cow Cheese wedges (I prefer the Laughing Cow Light, but you can use any flavor)
Chicken Shake n' Bake

Pound out chicken breasts, lay on 2-3 slices deli ham and spread (or break) one wedge of Laughing Cow each. Roll up and place seam side down in a baking dish sprayed with Pam. You can secure with a toothpick if necessary. Sprinkle with Shake n' Bake. Bake at 425* for 35-45minutes. Make sure the baking dish is big enough so that that pieces aren't touching. Take the lid off for the last 10 minutes or so.

I usually serve this with garlic mashed potatoes, veg and salad.  I think you could make the chicken stuffed with ham and cheese in advance and freeze it.  Thaw and add the shake and bake and bake it for the allotted time.  I will try it someday I'm sure.

I think this is 5-6 WWP if you are counting. I will run it through the builder at some point.

Spinach Chicken Bake

Makes about 6-1 cup servings

2 cups diced boneless skinless chicken breasts (3-4)
Sprinkle with Mrs. Dash Garlic & Herb
1 10 oz. package of frozen spinach
½ cup of Fat Free Sour Cream
½ Cup light Mayo
¼ cup low moisture part skim Mozzarella Cheese
1 cup shredded fat free parmesan
2 tsp. garlic powder
Breadcrumbs

Season Chicken Breast with Mrs. Dash and cook for 30-40 minutes in 350 oven. When chicken is done, start the cheese mixture. Mix sour cream, mayo, cheese and garlic powder in medium bowl.

When Chicken is cool enough to handle, cut into small pieces (about 2 cups) and pour into medium bowl. Drain 10 oz. package of frozen spinach, then add to chicken and mix together.

Once spinach and chicken is mixed well, add HALF the cheese mixture. Mix well. Pour into baking dish. Add remaining cheese mixture and spread across the top. Sprinkle breadcrumbs across the top.

Bake at 450 for 45 minutes.

Calories: 263.7
Fat: 13.9g
Protein: 27.8g
Carbs: 6.5g
Recipe from http://www.sparkpeople.com/

Served with brown rice and veg.

Chicken Stewed with Tomatoes and Artichokes

Total Time: 50 minutes
Serves 4
Super Easy

1 lb. uncooked boneless, skinless chicken breasts, 4 - 4 oz. pieces
1 medium onion, sliced
3 cups canned crushed tomatoes with Italian herbs
28 oz canned artichoke hearts, drained and quartered
2 medium garlic cloves, minced
2 tsp. lemon zest
1 Tbsp. parsley, chopped

Heat a large non-stick skillet coated with cooking spray over high heat. Brown chicken; remove and set aside. Over medium heat, cook onion until softened. Return chicken to skillet and stir in tomatoes, their juice and artichokes. Cover partially and simmer 25 minutes.

Stir together garlic, zest and parsley for topping. Sprinkle over each piece and serve.

* We served this with Mushroom Risotto. See Simple Risotto in Side Dishes, the Mushroom Risotto is one of the alternatives to the recipe! Really Yummy!

WWP: 4
- Weight Watchers Recipe

Asian Turkey Lettuce Wraps

Serves 5
Total Time: 20 Minutes

1 ¼ lb. ground turkey
1 pkg. (16 oz.) frozen oriental vegetables, thawed
1/3 cup reduced sodium teriyaki sauce
¼ cup hoisin sauce
3 garlic cloved, minced
3 Tbsp. creamy peanut butter
2 Tbsp minced fresh gingerroot
1 Tbsp. rice wine vinegar
1 Tbsp sesame oil
4 green onions, chopped
10 Boston Lettuce Leaves
Additional hoisin sauce optional

In large nonstick skillet, cook and stir turkey over medium-high heat until no longer pink.

Coarsely chop mixed vegetables; add to pan. Stir in teriyaki sauce, hoisin sauce, peanut butter, garlic, ginger, vinegar & oil. Cook and stir over medium-high heat for 5 minutes

Remove from heat, stir in onions.

Place ½ cup turkey mixture on each lettuce leaf; fold lettuce over filling.

Serve with additional hoisin sauce if desired.

Serving Size: 2 wraps, 275 calories, 8 g fat, 4 g fiber, 45 mg cholesterol, 686 mg sodium, 19 g carbs, 34 g protein.

Recipe from Melissa Upper