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Creamy Mushroom Chicken

1 Jul

So, I was inspired to try a recipe like this, when a friend of mine mentioned how much her family loved a similar dish.  I took to the internet for a full fat version, and started updating it to make it more calorie friendly.  I loved the results, although this version did take a long time to cook in the oven.  I think it will work just as well if i throw it all in the crockpot, and next time i’m going to do just that.  I’ll come back and let y’all know how that works out.  Enjoy!  (ps: eat this with mashed potatoes or rice. omg, that sauce!)


  • 1 1/4 lb boneless, skinless chicken (i used 4 breasts, 5 oz each)
  • Salt and Pepper to taste
  • 1 can reduced fat cream of mushroom soup
  • 1/2 cup white wine
  • 3/4 cup reduced fat sour cream
  • 1 jar of sliced mushrooms, drained (the larger glass jar, or 2 smaller cans)
  • Paprika to taste


  1. Arrange chicken in a 9 x 13 pan and salt and pepper the tops of the chicken (to taste).  Spread mushrooms evenly over chicken.
  2. In a separate bowl, mix together: mushroom soup, wine and sour cream.  Pour over chicken, completely covering it.
  3. Dust with paprika.
  4. Cover baking pan with aluminum foil, and Bake at 350 degrees for 1 hours.  Uncover pan and continue baking an additional 20 min.

Makes 4 servings of chicken + Sauce= 256 Calories per Serving

Appx 6.5 weight watchers points plus per serving


Enchilada Verde Chicken Casserole

25 May

This was pretty family friendly, and it’s derived from a recipe i found in cooking light.  They suggested making one of these in a glass pan for now, and one in an aluminum pan to freeze for later.  I’m always looking for something easy and handy on a busy night of piano, or girl scouts, or t-ball, so that’s exactly what I did. I haven’t reheated the frozen one yet to see how it turned out, but if you want to do this too, simply take the one you want to freeze out of the oven after 10 min, let it cool entirely, Cover tightly with foil and freeze for “upto 2 months.”  Bake it uncovered at 400 for 45 min.


  • 1 Tsp black pepper
  • 2 Tbsp minced garlic (separated into 2 1 tbsp portions)
  • 1 bay leaf
  • 1 3/4 pounds skinless, boneless chicken breasts
  • 3/4 tsp salt
  • 1 1/2 cups shredded Monterey Jack cheese, (divided into 2 even 3/4 cup portions)
  • 4 scallions, diced
  • 1 bunch fresh cilantro (1 cup ish)
  • 7 medium sized fresh tomatillos, quartered
  • 1 (4-ounce) can chopped green chiles
  • 1/4 cup 1% milk
  • 2 ounces 1/3-less-fat cream cheese, softened
  • 15 (6-inch) corn tortillas

1. Bring 2 cups water, pepper, 1 tbsp garlic, and bay leaf to a boil in a large saucepan. Add chicken to pan and reduce heat and simmer, 15 minutes. Stir every 5 min or so.  Remove chicken and shred with 2 forks.  Place chicken, salt, 3/4 cup Monterey Jack cheese, and scallions in a bowl and mix well.

2. Place 1 tbsp minced garlic, cilantro, tomatillos, and chiles in the blender or food processor and “puree” until finely chopped. Add milk and cream cheese; process until smooth.

3. Coat 2 (8-inch) square glass or ceramic baking dishes with cooking spray. Spread 1/2 cup tomatillo sauce in the bottom of each dish.  Cut each of 15 flour tortillas in half.

4. On top of the sauce, arrange 5 tortilla halves (place 4 around edges, flat side against each edge of the pan, and one in middle). Top each dish with one-fourth of chicken mixture. Top each layer with 1/4 cup tomatillo sauce again.

5. Repeat layers once more:  Tortillas, remaining Chicken, 1/4 cup tomatillo sauce.   Finally, top each pan with one last layer of  remaining Tortillas, and remaining tomatillo sauce.

6.  Spread remaining 3/4 cup of Monteray Jack Cheese evenly over the top of both pans.

7.  Cover pans in foil and Bake at 350° for 25 minutes.

Garnish with plain greek yogurt and diced tomatoes if desired (not captured in calorie count here)
Makes 8 Servings= 320 Calories per serving
appx 9 weight watchers points plus

Pasta Carbonara

22 Apr

So, I was super excited about this dish.  Not even because Pasta Carbonara is delicious, but because, it’s a little more complicated, as far as cooking goes.  If you don’t do this just right you’ll end up with spaghetti and scrambled eggs, so, listen up and read the directions carefully 🙂  I hope you guys enjoy this as much as we did. Be careful about the bacon you buy. you should get a package that’s no more than 70 calories for 2 slices (my favorite is 50 cals).


  • 4 Slices of Center cut bacon
  • 4 TBSP finely chopped onion
  • 12 oz of pasta (i used fettuccini, but spaghetti works too)
  • 3 Eggs
  • 1/3 Cup 1% milk
  • 2/3 Cup Shredded parmesan and Romano cheeses (i used a mix of Parm/romano/asiago)
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 12 oz Boneless, skinless chicken
  • Salt, pepper, and garlic powder to taste (for chicken)


  1. Season chicken, and get it on the grill.  When it’s done grilling, pull it off and set it aside for now.
  2. Cut bacon slices into little pieces using kitchen scissors, about 1/4 inch square.
  3. In a large skillet, cook bacon on medium high heat until it’s crispy.
  4. Start a pot of boiling water for your pasta, and once it boils, toss the pasta in to cook.
  5. While Bacon is cooking, mix the following items in a large bowl:  Eggs, Milk, Salt, Pepper, cheese.  Whisk until everything is smooth and well incorporated. You need to do this while the bacon is cooking.  The egg mixture needs to be ready to go when the pasta finishes cooking.  You don’t want to let the pasta sit.
  6. When bacon is finished cooking, remove bacon bits and set aside.  Leave grease in pan and use it to sautee the onions until soft, then set the pan, with onions and grease, to the side.
  7. When pasta has finished cooking, remove 1/3 cup of the water before draining.
  8. Very slowly poor the pasta water into the egg mixture, while whisking constantly.  If you’re pouring the water too fast, or not stirring you may end up cooking the egg, which you don’t want yet.
  9. Once Pasta water and egg mixture are well combined, drain your pasta.  Don’t let it sit and dry out or cool down. It’s alright if you don’t get all the liquid out entirely.
  10. Put the pasta into the bowl and mix with egg mixture.  You need to be stirring constantly.
  11. Pour egg and noodle mixture into the pan with bacon grease and onions.  Stir over low heat for about 3-4 minutes, stirring constantly. The sauce should begin to thicken.
  12. Once sauce has reached a good consistency (silky and smooth), mix in bacon and divide evenly into 4 plates or bowls.
  13. Slice chicken and divide among dishes.

Garnish with crushed red pepper or fresh parsley if desired.

Editors note: Seriously. don’t stop stirring, and don’t turn the heat up too high once you get everything in the pan! You’ll end up with scrambled eggs, which is not what we’re going for here 🙂

Makes 4 servings= 550 Calories per serving

Approximately 14 weight watchers points plus per serving

Moroccan Chicken

22 Jan

Remember a while back, when I said I was experimenting with new spices?  Tonight’s exotic adventure includes the North African spice “Ras El Hanout” and it was really fragrant and delicious.  Next time, I think I’m going to cut the chicken up, add some peppers, and serve this over rice.  I ordered my Ras El Hanout on ebay but you can make your own if you want.  Here’s a recipe on Epicurious!


  • 4 (6 oz) chicken breasts (i used Tyson right-size. they’re perfect!)
  • 1 TBSP olive oil
  • 1 TBSP Ras El Hanout
  • 1 TBPS light butter or margarine
  • 1 large onion, sliced
  • Salt
  • 2 TSP honey


1. In an oven-proof skillet, heat olive oil on medium.  Add 1 TBSP ras el hanout, Mix and cook for 2-3 minutes, just to toast the spices.

2.  Add chicken breasts, and coat each breast with the spice mixture. Allow breasts to cook about 4-5 minutes.  Remove chicken, and set aside.

3. Add butter to skillet, and melt butter, swirling it around to incorporate remaining spices.

4. Add onions to butter mixture, and sauté about 4 minutes. Place chicken breasts on top of onions in pan.  Sprinkle the whole dish with salt.  Drizzle honey over the top of the mixture.

5.  Place skillet containing onions and chicken into a preheated oven.  Bake on 400 for 10-12 minutes. Serve chicken and onions together.

Makes 4 servings= 278 Calories per serving.

Appx 7 weight watchers points per serving


Simple broiled chicken

15 Jan

This is about as basic as it gets folks, but it’s one of my husband’s favorite was to prepare chicken. It’s quick, easy, and super healthy.


– 4 (6 oz) boneless, skinless chicken breasts
– salt
– pepper
– paprika (all to taste)


1. Preheat oven to 350

2. Sprinkle salt, pepper and paprika on both sides of chicken.

3. Spray a baking pagan with nonstick spray.

4. Bake for 10 min.

5. Turn oven up to “Lo” broil and broil 5-7 min.

Voila! Easy breezy. Enjoy!

1 breast = 210 calories

Appx 5 weight watchers pp


Thai chicken lettuce wraps

10 Jan

I’ve had this on my list for so long, and finally got around to making it tonight! Man I’m glad I did! These were light, delicious, just enough spicy, and pretty easy, to boot. This is the first time I’ve ever bought Thai peanut sauce, but I would recommend this brand. I was very pleased with the results. This one was a 2 person recipe, because my kids are not in to it. You could easily double the recipe to serve 4.


– 1 lb boneless, skinless chicken breast
– salt and pepper to taste
– 1/4 cup very thin sliced onion
– 1/4 cup very thin sliced red bell pepper
– 1/4 cup sliced water chestnuts, cut into quarters
– 1 tsp minced ginger
– 1 tbsp minced garlic
– 1/3 cup Thai peanut sauce (San-J brand recommended)
– 1 head Bibb lettuce


1. Dice chicken into little pieces. I used frozen, thin sliced filets (Tyson select size) and left them slightly frozen to make them easier to cut. Cut into pieces about 1/4- 1/2 in square. Salt and pepper chicken.

2. Spray a medium sized skillet with non stick spray, and add chicken, onion, and peppers. Sautéed until chicken shows no more pink.

3. Add garlic, ginger, and water chestnuts, and continue cooking mixture until liquid cooks off.

4. Once liquid is cooked off chicken mixture, mix in sauce and cook on low just another minute or two, to heat sauce through.

5. Separate, rinse, and dry the leaves of your Bibb lettuce. Snap off long stems if needed, but be careful not to tear leafy part.

6. Divide chicken mixture into two equal parts, and serve with lettuce leaves for wrapping.

2 servings= 406 calories per serving

Appx 9 weight watchers points plus per serving


Apricot Chicken

29 Sep

This was good, easy, and definitely a repeat recipe 🙂 Enjoy


  • 4 (4 oz) boneless chicken breasts
  • salt and pepper to taste
  • 1/3 cup apricot preserves
  • 1/8 tsp salt
  • 1 1/2 tbsp apple cider vinegar
  • 1 tsp dried rosemary


  1. Heat your grill to high heat and let it sit about 5 minutes before cooking chicken.
  2. Salt and pepper chicken to taste.
  3. Mix apricot preserves, vinegar, salt, and rosemary together in a microwave safe measuring cup.
  4. Turn grill down to medium heat, and add your chicken breasts.  Cook about 5 min on first side, or until chicken is cooked about 1/2 way through.
  5. Turn Chicken over on grill, and spoon/brush half the apricot mixture evenly over the chicken breasts.  Continue grilling another 3-5 min or until completely cooked through.
  6. Remove chicken from grill, and distribute remaining apricot mixture evenly over the top of the chicken breasts.


Makes 4 servings= 207 calories per serving

approximately 5 weight watchers points plus per serving




Oven Baked Chicken Tenders

14 Aug

I have tried several versions of baked tenders, and, upto this point I have not posted any of them, because none of them really “hit the spot” to satisfy a true chicken finger craving. But, last night, I tried this version, and the results were very satisfying. Please note that you should not substitute regular breadcrumbs in this recipe. I’ve tried both types, and the Panko is really needed to give it a good crunch. I hope you all enjoy.


  • 1 lb uncooked chicken tenderloins (or you could cut up 1 lb of breasts)
  • 3 Egg Whites
  • 1/2 cup 1% Milk
  • 3/4 Cup All purpose flour*
  • 1/2 TBSP dried Rosemary (optional, but recommended)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 1/4 Cup Seasoned Panko Bread Crumbs**

* I was able to find pre-seasoned panko at the store, but if you want to use regular, just add in about 1 tbsp parsley, 1/2 tbsp garlic powder, and maybe some salt and pepper.

** I ALWAYS use a pre-seasoned flour for recipes like this, and I think it makes all the difference in the world. You should check out This Site and consider buying some of, what I believe to be the best, from “The Old Mill” in Pigeon Forge TN.


1. In 4 separate, shallow dishes place the following: 1) Milk 2) Flour 3) Egg whites, whisked 4) Panko, Salt, Pepper, and Rosemary (stir together).

2. Dredge each of your chicken tenders into these 4 containers, in this order. 1) Milk 2) Flour 3) Egg white 4) Panko. Be sure to spend some time in that panko dish… pressing the crumbs into the tenders and really getting them good and covered.

3. Lay tenders on a metal baking sheet, sprayed with Pam.

4. Bake at 375 for about 20 Minutes. Flip Tenders over and continue baking about 5 min longer, or until cooked through.

5. If you feel your tenders are not brown enough for your liking, turn the broiler on for a minute or so, but watch them closely so they don’t burn.

Enjoy. These come out crunchy and flavorful, and my husband says he even liked them better than the fried version I made the same night.


Makes 3 Servings= 310 Calories per serving

Approximately 8 weight watchers points plus per serving



Grilled Chicken with Mango Salsa

12 Aug

Ingredients: Chicken:

  • 5 (5 oz) boneless, skinless chicken breasts
  • salt and pepper to taste
  • 1 tsp cumin
  • 1 tsp garlic powder

For Salsa:

  • 1 mango (peeled, seeded and diced)
    1 small tomato diced
    1/2 a small purple onion, diced
    1/2 or more fresh jalapeno peppers, diced (seeds removed) (to taste)
    1 TBSP of apple cider vinegar (to taste)
    salt and pepper to taste


1. Mix all Salsa ingredients together, and refrigerate for 2-12 hours.

2. Preheat Grill to Medium heat. Season chicken breasts evenly with salt, pepper, cumin and garlic powder.

3. Grill chicken breasts on medium heat until done.

4. Top each chicken breast with an even portion of Salsa.


Makes 5 Servings= 205 Calories per serving

Approximately 5 weight watchers points plus per serving



Balsamic Chicken

31 Jul


– 4 chicken breasts (4 oz each)
– 1/4 a medium onion, diced
– 1/3 cup balsamic vinegar
– 1/2 cup low fat chicken broth
– 2 tablespoons white sugar
– 1/2 tsp dried basil
– 1/2 tsp dried oregano
– 1 tbsp olive oil
– A tiny sprinkle of corn starch


1. In a shallow dish, mix vinegar, broth, garlic, sugar, oregano and basil.

2. Marinate chicken breasts 20 min to 6 hrs in this liquid.

3. Heat oil in a large skillet, and remove chicken from marinade, but don’t throw the marinade out.

4. Cook the chicken in the skillet, approximately 8 min per side, turning as needed. Cook until chicken is done all the way through.

5. Meanwhile, in a small saucepan being onion and remaining marinade to a boil, whisking regularly.

6. Continue whisking mixture, but turn heat down to about medium.

7. Once chicken is cooked through, add sauce into skillet.

8. Cook down until sauce thickens to desired consistency.

9. Whisk in a pinch of corn starch if sauce does not thicken to your liking.

Serve chicken with sauce spooned over top.

Make 4 servings.

1 breast with sauce = 179 calories

Approximately 5 ww points plus