4 1/4lb. skinless boneless chicken breasts
1/2 tsp salt
2 TBSP reduced-calorie mayo
1/2 cup plain dry bread crumbs
1 large tomato, cut into 8 slices
1 TBSP olive oil
8 basil leaves
1/2 cup shredded part-skim mozzarella cheese
1 TBSP grated parm cheese
Preheat oven to 425 degrees. Spray a baking sheet with nonstick spray.
Pound chicken pretty flat and eve, sprinkle the chicken with the salt, then brush both sides with the mayo. Place the bread crumbs in a large bag. Add the chicken, one piece at a time and shake to coat.
Place the chicken on the baking sheet. Top each with tomato slices; sprinkle with the oil, basil, and mozzarella cheese. Bake until the chicken is cooked through and the cheese is melted and bubbly, about 20-25 min.. Sprinkle with the parm cheese.
Serves 4, 7 points each
Friday, May 2, 2008
Braised Chicken with mushrooms
1 pkg no yolk wide egg noodles
1 tsp olive oil
1 lb chicken thighs, trimmed of fat, cut into 2 inch pieces
1/2 tsp dried thyme
1/4 tsp salt
1/4 tsp pepper
1/2 lb. shiitake mushrooms, stemmed and sliced
1 red onion, thinly sliced
1/4 cup water
3/4 lb plum tomatoes, seeded and chopped
1 cup low-sodium chicken broth
1/2 cup dry white wine
2 garlic cloves, minced
1 bunch spinach, cleaned and coarsely chopped
1/4 cup fat-free half and half
3 TBSP grated parm cheese
Cook the noodles according to pkg directions, drain.
Meanwhile, heat the oil in a large nonstick skillet, then add the chicken. Sprinkle with the thyme, salt, and pepper; saute until browned, about 6 minutes. Stir in the mushrooms, onion, and water. Cook, uncovered, stirring occasionally, until the onion is tender, about 8 min.
Add the tomatoes, broth, wine, and garlic; bring to a boil. Reduce the heat and simmer, covered, 10 min to blend the flavors. Stir in the noodles, spinach, half-and-half, and cheese. Simmer, uncovered, until the spinach just begins to wilt.
Serves 4 (approx 1 1/2 cups ea)
6 points ea.
1 tsp olive oil
1 lb chicken thighs, trimmed of fat, cut into 2 inch pieces
1/2 tsp dried thyme
1/4 tsp salt
1/4 tsp pepper
1/2 lb. shiitake mushrooms, stemmed and sliced
1 red onion, thinly sliced
1/4 cup water
3/4 lb plum tomatoes, seeded and chopped
1 cup low-sodium chicken broth
1/2 cup dry white wine
2 garlic cloves, minced
1 bunch spinach, cleaned and coarsely chopped
1/4 cup fat-free half and half
3 TBSP grated parm cheese
Cook the noodles according to pkg directions, drain.
Meanwhile, heat the oil in a large nonstick skillet, then add the chicken. Sprinkle with the thyme, salt, and pepper; saute until browned, about 6 minutes. Stir in the mushrooms, onion, and water. Cook, uncovered, stirring occasionally, until the onion is tender, about 8 min.
Add the tomatoes, broth, wine, and garlic; bring to a boil. Reduce the heat and simmer, covered, 10 min to blend the flavors. Stir in the noodles, spinach, half-and-half, and cheese. Simmer, uncovered, until the spinach just begins to wilt.
Serves 4 (approx 1 1/2 cups ea)
6 points ea.
Chicken and Broccoli Pizza
1 TBSP reduced cal mayo
1 tsp low-fat milk
1/2 lb chicken breasts, cut into 1/2 in strips
1/2 cup cornflakes crumbs
3/4 cup part-skim ricotta
1 pkg thin crust pizza crust
1 pkg frozen chopped broccoli, thawed and patted dry
3 TBSP grated Parm cheese
1/2 cup shreeded part-skim mozzarella
Preheat the oven to 450 degrees. Spray a small baking pan with nonstick spray
Combine the mayo and milk in a medium bowl. Add the chicken, toss to coat.
Place the cornflake crumbs in a large zip-close bag. Add the chicken and shake until coated. Place the chicken in the baking pan in one layer. Bake until the chicken is cooked through and browned, turning once about 10 min.
Meanwhile, spoon the ricotta cheese evenly onto the pizza crust (be pretty generous). Top with the broccoli, parmesan cheese, chicken and mozzarella. (I added zucchini, onion and red pepper as well)
Bake until hot and the cheese is melted and bubbly, about 15 min. Serve at once.
Serves 6
6 points per serving
1 tsp low-fat milk
1/2 lb chicken breasts, cut into 1/2 in strips
1/2 cup cornflakes crumbs
3/4 cup part-skim ricotta
1 pkg thin crust pizza crust
1 pkg frozen chopped broccoli, thawed and patted dry
3 TBSP grated Parm cheese
1/2 cup shreeded part-skim mozzarella
Preheat the oven to 450 degrees. Spray a small baking pan with nonstick spray
Combine the mayo and milk in a medium bowl. Add the chicken, toss to coat.
Place the cornflake crumbs in a large zip-close bag. Add the chicken and shake until coated. Place the chicken in the baking pan in one layer. Bake until the chicken is cooked through and browned, turning once about 10 min.
Meanwhile, spoon the ricotta cheese evenly onto the pizza crust (be pretty generous). Top with the broccoli, parmesan cheese, chicken and mozzarella. (I added zucchini, onion and red pepper as well)
Bake until hot and the cheese is melted and bubbly, about 15 min. Serve at once.
Serves 6
6 points per serving
Apple Strudel
1 1/2 lb. granny smith apples, peeled, ,cored, and cut into 1/2 in cubes
2 TBSP granulated sugar
1/4 cup water
1 tsp vanilla extract
3/4 tsp cinnamon
1/4 tsp ground ginger
4 sheets phyllo dough, at room temp
3 TBSP cofectioner's sugar
1 tsp orange juice
Preheat the oven to 350 degrees, spray a baking sheet with nonstick spray.
Spray a non-stcik skillet with nonstick spray and set over medium-high heat. Add the apples and sugar; cook stirring occasionally, about 3 minutes. Stir in the water, vanilla, cinnamon, and ginger. Cook until the apples are tender and the liquid is evaporated, 4-5 minutes. Remove from the heat and cool 10 minutes.
Cover the sheets of phyllo with plastic wrap to keep them from drying out. Place one sheet on a clean dry work surface. Spray lightly with nonstick spray and top with a second sheet. Repeat with the remaining phyllo sheets. Spoon the apples along one long side of the dough, 2 inches from the edge. Fold the short sides of the dough over the apples and roll up from the long end jellyroll style. Place on the baking sheet and spray lightly with nonstick spray. Bake until golden and crisp, 17-19 min cool 10 min.
In a small bowl, combine the confectioners sugar and orange juice until smooth. Drizzle over the strudle and serve warm.
Serves 6
2 points per serving
2 TBSP granulated sugar
1/4 cup water
1 tsp vanilla extract
3/4 tsp cinnamon
1/4 tsp ground ginger
4 sheets phyllo dough, at room temp
3 TBSP cofectioner's sugar
1 tsp orange juice
Preheat the oven to 350 degrees, spray a baking sheet with nonstick spray.
Spray a non-stcik skillet with nonstick spray and set over medium-high heat. Add the apples and sugar; cook stirring occasionally, about 3 minutes. Stir in the water, vanilla, cinnamon, and ginger. Cook until the apples are tender and the liquid is evaporated, 4-5 minutes. Remove from the heat and cool 10 minutes.
Cover the sheets of phyllo with plastic wrap to keep them from drying out. Place one sheet on a clean dry work surface. Spray lightly with nonstick spray and top with a second sheet. Repeat with the remaining phyllo sheets. Spoon the apples along one long side of the dough, 2 inches from the edge. Fold the short sides of the dough over the apples and roll up from the long end jellyroll style. Place on the baking sheet and spray lightly with nonstick spray. Bake until golden and crisp, 17-19 min cool 10 min.
In a small bowl, combine the confectioners sugar and orange juice until smooth. Drizzle over the strudle and serve warm.
Serves 6
2 points per serving
Beggar's Purse Mediterranean
4 scallions
1 10oz pkg frozen chopped spinach, thawed and squeezed dry
4 oz reduced-fat goat cheese
4 kalamata olives, pitted and chopped
2 TBSP chopped dill
4 sheets phyllo dough, at room temp
Preheat oven to 375 degrees. Spray baking sheet with nonstick spray.
Cut the green tops off the scallions. Cook the tops in boiling water 2 minutes. Drain and plunge into ice water. Drain; set aside. Finely chop the remaining white part of the scallions. Combine the chopped scallions, spinach, goat cheese, olives and dill in a bowl.
Cover the sheets of phyllo with plastic wrap to keep them from drying out. Place 1 phyllo sheet on a clean, dry work surface; lightly spray with nonstick spray. Top with a second phyllo sheet; cut into 4 rectangles. Spoon 1/8 of the filling in the center of each square. Gather the 4 corners of phyllo, and crimp to seal, forming a purse. Tie one scallion strip arond the top of each purse. Repeat with the remaining phyllo, filling, and scallions strips.
Place the purses on the baking sheet. Bake until golden brown and heated through, about 12 min.
Serving size: 1 purse, serves8
2 points each
1 10oz pkg frozen chopped spinach, thawed and squeezed dry
4 oz reduced-fat goat cheese
4 kalamata olives, pitted and chopped
2 TBSP chopped dill
4 sheets phyllo dough, at room temp
Preheat oven to 375 degrees. Spray baking sheet with nonstick spray.
Cut the green tops off the scallions. Cook the tops in boiling water 2 minutes. Drain and plunge into ice water. Drain; set aside. Finely chop the remaining white part of the scallions. Combine the chopped scallions, spinach, goat cheese, olives and dill in a bowl.
Cover the sheets of phyllo with plastic wrap to keep them from drying out. Place 1 phyllo sheet on a clean, dry work surface; lightly spray with nonstick spray. Top with a second phyllo sheet; cut into 4 rectangles. Spoon 1/8 of the filling in the center of each square. Gather the 4 corners of phyllo, and crimp to seal, forming a purse. Tie one scallion strip arond the top of each purse. Repeat with the remaining phyllo, filling, and scallions strips.
Place the purses on the baking sheet. Bake until golden brown and heated through, about 12 min.
Serving size: 1 purse, serves8
2 points each
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