Hungry Girl Crock Pot BBQ Chicken

This is a very busy time for my husband and I. We both work at a college and the beginning of semester so I knew we would both be very tired when we came home today SO I dececded it would be a crock pot night!! Boy that was a great idea...if I must say so myself!  And what makes it even better is that my husband put everything together while I was working through lunch! What a sweetie:) Here are the details: 


Ingredients: 
1 1/2 lb. raw boneless skinless lean chicken breasts, halved
1 cup canned tomato sauce
1/2 cup ketchup
2 tbsp. plus 2 tsp. brown sugar (not packed)
2 tbsp. plus 2 tsp. cider vinegar
2 tsp. garlic powder
Optional: red pepper flakes, to taste


Instructions: 

1. Place all ingredients except the chicken in the crock pot. Stir until mixed. Add chicken and coat well with the sauce.
2. Cover and cook on high for 3 - 4 hours OR on low for 7 - 8 hours, until chicken is fully cooked.
3. Remove all the chicken and place it in a bowl. Shred each piece using two forks -- one to hold the chicken in place and the other to scrape across the meat and shred it. Return the shredded chicken to the crock pot, and mix well with the sauce.
4. If you're serving a group, keep the crock pot on its lowest setting, so the chicken stays warm. If you like, season to taste with red pepper flakes. Eat up!

1/2 cup of chicken = 4 PP ( I only had 1/4 cup and it was enough!)

This is the picture from the HG site:) 

I put mine between Italian Bread and 1 piece of FF cheese and it was GREAT!! I LOVED IT!

Happy Eating!

Day 16: Buffalo Chicken Wing Macaroni and Cheese

As mentioned in various posts, one of my favorite foods is Buffalo Wings:) I found this recipe for Buffalo Chicken wing Macaroni and Cheese! Here are the details: 

Ingredients 

4 1/2 ounces (about 1 cup) uncooked elbow macaroni with at least 2g fiber per 2-ounce serving 

2 stalks celery, chopped 2 medium carrots, chopped 

1 small onion, chopped 

8 ounces cooked and shredded skinless lean chicken breast 1 teaspoon chopped garlic 1

/4 cup Frank's RedHot Original Cayenne Pepper Sauce, divided

1/2 cup fat-free sour cream

2 wedges The Laughing Cow Light Creamy Swiss cheese 

2 teaspoons yellow mustard 

1 1/2 tablespoons reduced-fat Parmesan-style grated topping 

1 tablespoon chopped fresh parsley

Instructions

Preheat oven to 350 degrees.

Cook pasta al dente in a medium-large pot. (Refer to package instructions for exact time.) Drain and set aside.

Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add celery, carrots, and onion. Stirring occasionally, cook until veggies have slightly softened, about 5 minutes.

Add chicken, garlic, and 3 tablespoons hot sauce to the skillet. Mix thoroughly and set aside.

In a microwave-safe bowl, combine sour cream, cheese wedges, mustard, and remaining 1 tablespoon hot sauce. Mix well and heat in the microwave for 30 seconds.

Spray an 8-inch by 8-inch baking pan with nonstick spray. Evenly place half of the pasta into the pan. Evenly top with chicken-veggie mixture followed by the remaining pasta.

Add the sour cream mixture to the pan in an even layer. Sprinkle with Parm-style topping and parsley.

Bake in the oven until hot and bubbly, about 30 minutes.

Serve and enjoy!

Makes 4 servings

1 serving: 5 PP

While this was good it was nothing like eating WINGS or MAC and CHeese but it was the perfect substitute! I have learned that when dealing with Mac and Cheese the likelihood of it tasting healthy is pretty high.  This was one of the first Hungry Girl recipes that I felt was "healthy". My wonderful husband loved it but at this point (we are about to hit our 1 year anniversary) he has learned to always say he likes what i make:) I liked this recipe but did not LOVE it. You win some and loose some however, I would say this was a tie:) 

~Happy Eating!

Day 12: HG's Crispity Crunchity Drumsticks

Monday Madness was in ful affect! We had such a fun and enjoyable weekend and Monday just came in an took away our happiness...not really. But we still enjoyed some good ole'  "fried" chicken! It was literally finger licken good! Here is the skinny: 


Ingredients
6 raw chicken drumsticks, skin removed 
1/2 tsp. salt, divided 
1/2 cup Fiber One bran cereal (original)
1 1/4 tsp. black pepper 
3/4 tsp. garlic powder 
3/4 tsp. onion powder 
3/4 tsp. dried oregano 
1/4 tsp. chili powder 
1/4 cup fat-free liquid egg substitute (likeEgg Beaters Original) 
Optional: additional seasonings, to taste


Ingrediants
Preheat oven to 400 degrees. 

Spray a baking sheet with nonstick spray and set aside. Season chicken with 1/4 tsp. salt and set aside. 

Using a blender or food processor, grind Fiber One cereal to a breadcrumb-like consistency. Transfer crumbs to a large sealable plastic bag. Add remaining 1/4 tsp. salt and all other seasonings. Seal bag and shake to mix. Open bag and, if you like, season crumbs to taste with additional seasonings. Set aside.

Place egg substitute in a wide bowl. Two at a time, coat drumsticks in egg substitute, gently shake to remove excess liquid and place in the bag with the crumbs. Seal and shake to coat. Transfer crumb-coated drumsticks to the baking sheet and repeat with remaining drumsticks. 

Bake in the oven for 20 minutes and then carefully flip. Bake for another 15 - 20 minutes, until crispy and cooked through. 

2 Drumsticks: 5 PP

We had this with some roasted chicken rice and green beans: 

Roasted chicken Rice: 1/2 cup- 3 PP

Green Beans: 1 cup- 0 PP

TOTAL: 8 PP (for dinner that left me with plenty for delicious desert!!)

My honey loved loved loved this! He said it tasted better than any fast food restaurant! EAT YOUR HEART OUT KFC!

~Happy Eating!

Day 7: Three-Cheese Cannelloni

I have never had a cannelloni before and man I was missing out. I have to admit that i thought this was some sort of pasta and was a little intimated by the fact that I thought I had to SUTFF pasta.  I don't know what I was thinking at the time but I am glad i was wrong. THIS CHICKEN was delightfully YUMMY! Here is the skinny: 


Ingredients
1/4 cup finely chopped mushrooms
1/4 cup finely chopped spinach 
1/3 cup FF ricotta cheese
2 tsp of reduced fat parmesan cheese
1 tsp chopped garlic
dash ground nutmeg
2 dashs of salt
2 dashes of pepper
1 1/2 pound of chicken
3/4 cup of crushed tomatoes
1 tsp of minced onion
1/2 tsp italian seasoning
1 stick of light cheese


Instructions

Preheat oven to 350 degrees. Place spinach and mushrooms in a microwave-safe bowl. Microwave for 1 minute, until softened. Blot thoroughly, removing excess liquid. Add ricotta cheese, Parm-style topping, 1/2 tsp. garlic, nutmeg, salt, and pepper. Mix well and set aside. Place one chicken cutlet in a large sealable plastic bag and, removing as much air as possible, seal bag. Carefully pound chicken through the bag with a meat mallet or heavy can, until uniformly about 1/3-inch thick. Repeat with second cutlet. Lay cutlets flat and spread evenly with veggie-cheese mixture. Starting with a longer side, roll up one cutlet (not too tightly or the filling will ooze!), and secure with toothpicks. Place in a baking pan sprayed with nonstick spray. Repeat with second cutlet. Cover pan with foil. Bake in the oven for 20 minutes. Meanwhile, in a small bowl, combine tomatoes, onion, Italian seasoning, and remaining 1/2 tsp. garlic. Mix well and set aside. Break string cheese into thirds and place in a food processor or blender -- blend at high speed until cheese takes on a shredded or grated consistency. (Or just tear string cheese into pieces and roughly chop.) Set aside. Remove pan from the oven, and carefully remove foil. Spoon seasoned tomatoes equally over chicken, and sprinkle shredded/grated string cheese evenly over tomatoes. Return to the oven (uncovered) and bake for 15 minutes, or until chicken is cooked through and cheese on top has melted. Remove toothpicks and enjoy! 1 Three Cheese Cannelloni: 6 PP

Day 2: Nacho-rific Stuffed Chicken

AS mentioned in LOTS of my posts, I LOVE LOVE LOVE Mexican Food. Being a Corpus resident my entire life this is a no brainer. I have learned that I can have all the punch and zing AND FABULOUSNESS as the fattening versions they serve all around town.  On Tuesday I decided to try the Nacho-rific Stuffed Chicken.  Here are the details

Ingredients

1/2 cup of FF refried beans
1/4 cup of shredded cheddar cheese
4 wedges of the Laughing Cow Cheese- Swiss
1/2 cup Fiber One Original Bran Cereal
8 LF Baked tortilla chips, crushed
1 tsp of taco seasoning mix
2 dashes of cayenne pepper
4 five oz of boneless skinless chicken breast
1/4 cup of taco sauce

Instructions

Preheat oven to 350 degrees

Spray a large baking pan with nonstick cooking spray

To make the filling, combine the beans, shredded cheese and cheese wedges. Mix and set aside

In a food processor grind the cereal to a breadcrumb consistency.  Add crushed chips, taco seasoning and cayenne pepper.  Mix well, set on plate and set aside.

Lay chicken cutlets on a plate and spoon mix evenly between all of the chicken. Carefully roll each chicken over the filling and secure with tooth picks.

Cover each stuffed chicken with 1 tbs of taco sauce and carefully roll each chicken in the crumb mixture.  CAREFULLY transfer to baking pan.

Cover baking pan with foil and bake for 20 minutes.  Remove the foil and bake for another 15 minutes or until chicken is cooked and outsides are crispy

TADA!

1 Stuffed Chicken: 7 PP

It was very filling (thanks to the power food- refried beans!)

 ~Happy Eating!  

Chicken Spagetti-De-FREAKEN-LICOUS!!!!!!

The other day I saw on my FABULOUS WW leader's Facebook wall an awesome recipe!  It looked like it would perfect for a week night dinner...or just a meal in general BECAUSE IT WAS SO EASY! We cooked it tonight and I sure was right!  Here are the details:

Ingredients

8 oz. cooked diced chicken

3 cups cooked spaghetti

5 oz. lite Velveeta, cubed and melted

1 can FF cream mushroom soup

 1/2 c. chopped onion

1/2 bell pepper

Option Rotel for spice

Instructions

mix ingredients, pour into 8x11 pan. heat thoroughly for 15 minutes @ 350* Tip: mix Velveeta with soup and heat, cheese will melt without sticking. Makes 6 servings

It was very easy to make and I did it while working out! (My husband did do alot of the prep work...he is a doll!:)

TOTAL: 6 PP per serving

Thank you Neida and Irma for the wonderful recipe! 

- Happy Eating!

Chicken Black Bean and Rice

Today I decided to make this reciepe that I found on Yahoo's home page this past week. YOU can find it here: YUMMY! This was very simple to make and the only thing that took time was cooking the casserole.  I inputed this into the WW reciepe builder and make it 8 servings ( 1 servings for each piece of chicken) and 1/2 cup of rice mixture and it is 6 PP or serving. Here are the details :

Ingredients

• 1/4 cup all-purpose flour
• 1-1/2 teaspoons chili powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2-1/2 to 3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks)
• 2 tablespoons cooking oil
• 1 15-ounce can black beans, rinsed and drained
• 1 14.5-ounce can diced tomatoes with onion and green pepper, undrained
• 1 cup tomato juice
• 1 cup frozen whole kernel corn
• 2/3 cup long grain rice
• 1/8 to 1/4 teaspoon cayenne pepper
• 2 cloves garlic, minced

Instructions

1. In a large resealable plastic bag combine flour, 1 teaspoon of the chili powder, the salt, and pepper. Add chicken pieces, half at a time. Seal bag; shake to coat.
2. In a very large skillet brown chicken on all sides in hot oil over medium heat about 10 mintues, turning occasionally. Remove chicken from skillet and set aside; discard drippings. Add beans, undrained tomatoes, tomato juice, corn, uncooked rice, the remaining 1/2 teaspoon chili powder, the cayenne pepper, and garlic to the skillet. Bring to boiling. Transfer rice mixture to a 13x9x2-inch baking dish or 3-quart rectangular casserole. Arrange chicken pieces on top of rice mixture.

1. Bake, covered, in a 375 degrees F oven for 45 to 50 minutes or until chicken is no longer pink (170 degrees F for breasts; 180 degrees F for thighs and drumsticks) and rice is tender. Makes 8 servings.

DARYL AND I LOVED IT! This recipe is highly recommended by OUR familY!

This casserole was loaded with flavor and might be even less PP value.  But when I inputted the recipe into the WW Recipe builder this is what it gave me:) I am still working on it ....until then

- Happy Eating!

Old Fashioned Chicken Pot Pie...say What!!

I know what you might be thinking...this can't be low in points OR even a WW recipe at all! I am proud to say that it is! This is one of my favorite from WW's past.  I can't take credit for making this.  I HAVE NEVER MADE THIS RECIPE AS MY WONDERFUL, AMAZING and FABULOUS Husband has always made this. Here are the details:

Ingredients

Instructions

• Preheat oven to 375ºF. Coat a 10-inch round shallow baking dish with cooking spray.

• Coat a large pot with cooking spray. Add butter and melt over medium heat. Add onion and mushrooms and cook, until tender, stirring frequently, about 5 minutes. Stir in paprika, thyme, salt and pepper. Add vegetables, broth and chicken. Cover and simmer 15 minutes.

• In a small cup, combine flour and 1/4 cup of evaporated milk; stir into chicken mixture. Cook over medium heat until thickened, stirring constantly, about 2 minutes. Stir in remaining 1/4 cup of evaporated milk and cook until mixture is slightly thickened, about 2 to 3 minutes more.

• Spoon chicken mixture into prepared baking dish. Unroll crescent rolls and arrange dough around inside edge of baking dish to form a border (there will be a hole in the middle). Bake until rolls are golden brown and filling is bubbly, about 15 minutes. Cut into 6 pieces and serve.

DELICIOUS: 

ONLY 6 PP!

I had about 6 points left over for the night (AFTER MY glass of white wine for 3 PP) and decided to treat myself with dessert left over from Saturday for 8 PP ( I guess-timated based on the desert)..IT WAS SOOO WORTH IT!

I am off to watch Bethany Ever After and play with my new iPhone 4!   

Happy Eating!

Christie

Chicken Parmesan Spaghetti

Chicken Parmesan Spaghetti is an Italian favorite because it is so very yummy and full of fat and carbohydrates which equates to lots of points! I found this fabulous meal under the "Quick Meals" section on the WW online tools.  This is my second time to make it and it was just as good the first time as it was the second time. Here are the details:

Ingredients 

Instructions

• Preheat broiler. 
• Place pasta in heat proof dish. 
• Spoon 1/4 cup of sauce over pasta. Place chicken on top of sauce and top with remaining sauce and both cheeses. 
• Broil until cheese melts and browns, about 2 to 4 minutes.

Before:

After:

I like the cheese a little too melted! It was fabulous!

Happy Eating!

Christie