chicken parm meatballs

https://www.the-girl-who-ate-everything.com/chicken-parmesan-meatballs/

Broccoli cheese stuffed chicken

3 large Chicken breast
Salt and pepper
1.5 tsp garlic powder (divided
1/4 tsp paprika
1 cup chopped finely broccoli florets
1/2 cup diced red bell pepper
1 cup mild cheddar
1tbsp mayo
2 tbsp OO

1- preheat over 425
2-  season both sides of chicken with salt and pepper, paprika, 1/2 tsp of garlic powder
Cut slice through chicken (are pocket)
3-  for filling- place broccoli in bowl with a little water in microwave for 1 min- drain
add peppers, cheese, mayo and remaining garlic powder, salt and pepper to taste.  Stuff chicken
4-  over medium heat add OO to pan and sear chicken on both sides
5- cover with foil and bake in oven for 15-17 minor until done and leave covered for 5 minutes

sheet pan Healthy Chicken parm

1 lb boneless skinless chicken cutlets

• 1 egg, whisked
• 1/4 cup panko breadcrumbs
• 1/4 cup grated parmesan cheese
• 1 tsp garlic powder
• 1 tsp. Italian seasoning
• Salt and pepper
• 3 cups green beans
• 2 tsp. olive oil
• 1/2 cup marinara sauce
• 1/2 cup fresh mozzarella cheese (or part skim shredded mozzarella)
• 1/4 cup fresh basil, chopped
  
  
  5freestyle points

pulled chicken

Crockpot Pulled BBQ Chicken sandwhich with coleslaw 

Prep time
5 mins
Cook time
4 hours
Total time
4 hours 5 mins

Serves: 4-6

Ingredients

2 lbs boneless, skinless chicken breasts
1 cup BBQ sauce
¼ cup Italian dressing
¼ cup brown sugar
1 tbsp Worcestershire sauce
salt to taste


Instructions

Season chicken breast with garlic powder, seasoning salt and pepper front to back. Then place in your crockpot.

In a mixing bowl combine BBQ sauce, Italian dressing, brown sugar and Worcestershire sauce. Stir until well combined.

Pour over chicken, cover and cook on HIGH for 3-4 hours

Once time is up, you can serve the breast whole, or shred with 2 forks. If shredding, recover and let cook in sauce for about 10-15 more minutes to soak up all that delish flavor.

Serve on buns, over rice, in wraps, on a salad or eat a plateful as is! Our favorite way is on fresh rolls, topped with coleslaw.

Grilled Chicken with Spinach and Melted Mozzarella

Grilled Chicken with Spinach and Melted Mozzarella 
Gina’s Weight Watcher Recipes 
Servings: 6 • S Size: 1 cutlet, spinach, cheese • Points +: 4 pts • Smart Points: 3
Calories: 153.3 • Fat: 4.2 g • Protein: 24.5 g • Carb: 4.0 g • Fiber: 1.3 g • Sugar: .7 g

Ingredients: 

• 21 oz (3 large) chicken breasts sliced in half lengthwise to make 6 cutlets
• salt and pepper to taste
• 1 tsp olive oil
• 3 cloves garlic, crushed
• 10 oz frozen spinach, drained
• 3 oz shredded part skim mozzarella
• 1/2 cup roasted red pepper, sliced in strips (packed in water)
• olive oil spray

Directions:

Preheat oven to 400°. Season chicken with salt and pepper. Lightly spray a grill with oil (I used my George Forman

image: http://www.assoc-amazon.com/e/ir?t=ginsweiwatrec-20&l=btl&camp=213689&creative=392969&o=1&a=B001NXC65K

) or grill outside on a gas grill. Cook chicken on the grill until no longer pink, careful not to overcook or you’ll have dry chicken.

Meanwhile, heat a sauté pan on medium heat. Add oil and garlic, sauté a few seconds, add spinach, salt and pepper. Cook a few minutes until heated through.

When chicken is done, lay on a baking sheet lined with foil or parchment for easy clean-up. Divide spinach evenly between the 6 pieces and place on top. Top each with half oz mozzarella, then slices of roasted pepper and bake until melted, about 6-8 minutes.

Read more at http://www.skinnytaste.com/grilled-chicken-with-spinach-and-melted/#XTSQ1W3luRzd5Dxp.99

KFC chicken tenders

KFC chicken tenders 1 egg 2 cups milk Beat egg and milk. Soak chicken tenders. The longer the better. (I've done it as little as 5-10 minutes when I'm in a rush...but you could probably do this part in the morning and leave them in the fridge soaking all day) 2 cups flour 2 tbsp salt 2 tsp black pepper 1 tsp seasoned salt 1/2 tsp paprika Mix flour and seasonings.(You can save some of the flour mixture in a ziplock bag for the next time before you dip the tenders if you think it'll be too much) Heat a frying pan (medium/high heat) with about a 1/2 inch of vegetable oil. Dip soaked tenders in flour mixture and then fry. Fry a few minutes on each side until golden. I usually flip them when I see that they are cooked 3/4 of the way up. So, this recipe alone is really good but I've been adding panko bread crumbs to the flour mixture. I think it makes them crunchier. Sometimes I even add parm cheese to the flour mixture too. I think about equal parts flour and panko is good...but it really doesn't have to be too specific!

Chicken Parm casserole

Chicken Parmesan Casserole
Source: adapted from Food.com

Ingredients:
2 lbs raw boneless, skinless chicken breasts, cubed
2 cloves garlic, minced
¼ t crushed red pepper flakes (or more to taste if you want it hot)
¼ cup fresh basil, finely chopped
2 cups marinara/pasta sauce (I used Wegmans Tomato Basil)
1 ½ cups 2% reduced fat shredded mozzarella cheese, divided
2 oz Parmesan cheese, freshly grated (I used the smallest holed side of my box grater), divided
3.5 oz garlic croutons, roughly crushed, leaving some larger pieces (I used New York Texas Toast brand Garlic & Butter)

Directions:
1.    Preheat oven to 350 degrees. Lightly mist a 9 x 13 baking dish with cooking spray.
2.    Spread the cubed pieces of chicken across the bottom of the baking dish in a single layer. Sprinkle the minced garlic, red pepper flakes and basil evenly over the chicken. Spread the sauce evenly across the top. On top of the sauce layer, sprinkle ¾ cup of the Mozzarella and one ounce of the Parmesan evenly across the dish. Sprinkle the crushed croutons across the top and follow with the remaining cheese.
3.    Bake for 40-45 minutes. Let stand for 5 minutes before serving.

Yields 8 servings. WW P+: 8 per serving (P+ calculated using the recipe builder on weightwatchers.com)
Nutrition Information per serving from myfitnesspal.com: 303 calories, 15 g carbs, 11 g fat, 37 g protein, 1 g fiber
*** I got the recipe rom

Chicken Parm casserole

Chicken Parmesan Casserole
Source: adapted from Food.com

Ingredients:
2 lbs raw boneless, skinless chicken breasts, cubed
2 cloves garlic, minced
¼ t crushed red pepper flakes (or more to taste if you want it hot)
¼ cup fresh basil, finely chopped
2 cups marinara/pasta sauce (I used Wegmans Tomato Basil)
1 ½ cups 2% reduced fat shredded mozzarella cheese, divided
2 oz Parmesan cheese, freshly grated (I used the smallest holed side of my box grater), divided
3.5 oz garlic croutons, roughly crushed, leaving some larger pieces (I used New York Texas Toast brand Garlic & Butter)

Directions:
1.    Preheat oven to 350 degrees. Lightly mist a 9 x 13 baking dish with cooking spray.
2.    Spread the cubed pieces of chicken across the bottom of the baking dish in a single layer. Sprinkle the minced garlic, red pepper flakes and basil evenly over the chicken. Spread the sauce evenly across the top. On top of the sauce layer, sprinkle ¾ cup of the Mozzarella and one ounce of the Parmesan evenly across the dish. Sprinkle the crushed croutons across the top and follow with the remaining cheese.
3.    Bake for 40-45 minutes. Let stand for 5 minutes before serving.

Yields 8 servings. WW P+: 8 per serving (P+ calculated using the recipe builder on weightwatchers.com)
Nutrition Information per serving from myfitnesspal.com: 303 calories, 15 g carbs, 11 g fat, 37 g protein, 1 g fiber
*** I got the recipe from http://www.emilybites.com

Crockpot Chicken Tacos

Use 2 lbs. of raw (not frozen) chicken breast, 1 packet of dry ranch dressing, 1 packet chicken taco seasoning & 1 can of chicken broth. Put that all in the crockpot and cooked on low for 3 hours then shredded the chicken and let it cook on low another 30 min. Heat the taco shells and assemble your tacos.

Yummy:)

Crispy Chicken Wrap

http://www.melskitchencafe.com/2008/06/crispy-chicken-wraps.html

**To prevent the wraps from unrolling during cooking, be sure to start them seam-side down in step 3.
INGREDIENTS:
1/3 cup mayonnaise, light or regular
1/4 cup chopped fresh cilantro
3 scallions, sliced very thin
2 celery ribs, chopped fine (I omitted these due to my husband’s non-celery preference)
2 tablespoons sour cream, light or regular
2 teaspoons hot sauce (this does not make them spicy but adds great flavor!)
1 rotisserie chicken, skin discarded, meat shredded into bite-sized pieces (about 3 cups)
2 cups shredded cheddar cheese (the sharper the better, in my book)
4 (12-inch) flour tortillas
DIRECTIONS:
Whisk the mayonnaise, cilantro, scallions, celery, sour cream and hot sauce in a large bowl. Add chicken and toss to combine. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken mixture down the center of each tortilla. Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray. Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve.
Recipe Source: adapted from Cook’s Country

Chicken Chili

(Barefoot Contessa- http://www.foodnetwork.com/recipes/ina-garten/chicken-chili-recipe/index.html)

Ingredients

• 4 cups chopped yellow onions (3 onions)
• 1/8 cup good olive oil, plus extra for chicken
• 1/8 cup minced garlic (2 cloves)
• 2 red bell peppers, cored, seeded, and large-diced
• 2 yellow bell peppers, cored, seeded, and large-diced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon dried red pepper flakes, or to taste
• 1/4 teaspoon cayenne pepper, or to taste
• 2 teaspoons kosher salt, plus more for chicken
• 2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained
• 1/4 cup minced fresh basil leaves
• 4 split chicken breasts, bone in, skin on
• Freshly ground black pepper

For serving:

• Chopped onions, corn chips, grated cheddar, sour cream

Directions

Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.

Preheat the oven to 350 degrees F.
Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving.

Chicken Soup

From Betty Crocker

http://www.bettycrocker.com/recipes/chicken-noodle-soup/3a0de78e-235c-434b-99e1-4322b008a6a4

Chicken and Broth

1

cut-up whole chicken (3 to 3 1/2 lb)

4 1/2

cups cold water

1

teaspoon salt

1/2

teaspoon pepper

1

medium celery stalk (with leaves), cut-up

1

carrot, cut up

1

small onion, cut up

1

parsley sprig

Soup

2

medium carrots, sliced (1 cup)

2

medium celery stalks, sliced (1 cup)

1

small onion, chopped (1/4 cup)

1

tablespoon chicken bouillon granules

1

cup uncooked medium egg noodles (2 oz)

Chopped fresh parsley

• 1 Remove excess fat from chicken. In Dutch oven or stock pot, place chicken, giblets (except liver) and neck. Add remaining chicken and broth ingredients; heat to boiling. Skim foam from broth; reduce heat to low. Cover and simmer about 45 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.
• 2 Remove chicken from broth. Cool chicken about 10 minutes or just until cool enough to handle. Strain broth through cheesecloth-lined strainer; discard vegetables. Remove skin and bones from chicken. Cut chicken into 1/2-inch pieces. Skim and discard fat from broth. Use immediately, or cover and refrigerate broth and chicken in separate containers up to 24 hours or freeze for future use.
• 3 Add enough water to broth to measure 5 cups. In Dutch oven, heat broth, sliced carrots, sliced celery, chopped onion and bouillon granules to boiling. Reduce heat to low; cover and simmer about 15 minutes or until carrots are tender.
• 4 Stir in noodles and chicken. Heat to boiling. Reduce heat to low; simmer uncovered 7 to 10 minutes or until noodles are tender, stirring occasionally. Sprinkle with parsley.

crock pot chicken salsa

Ingredients:
4 boneless, skinless chicken breasts
1 cup fresh salsa
1 package taco seasoning
1 can reduced fat cream of mushroom soup (condensed) or cream of chicken soup (I used chicken)
1/2 cup reduced fat sour cream

Directions:
Add chicken to slow cooker. Sprinkle taco seasoning over chicken. Mix salsa and soup; pour over chicken. Cook on low for 6 to 8 hours. Shred chicken with a fork. Stir in sour cream until heated, then serve over rice or tortillas.

Slow Cooker Chicken Fettucine

boneless, skinless chicken breasts

1 packet of dry Italian dressing

1 can of cream of chicken dressing

1 bar or container of cream cheese

1 box of pasta (I prefer thin spaghetti)

In crock pot:

About 2 or 3 split boneless skinless chicken breasts.

1 cup water

1 packet of dry Italian dressing mix

Mix together.

Cook till done.

(High two hours, Low four)

In saucepan, mix a bar of cream cheese with a can of cream of chicken soup, till all melted together.

When chicken is done in slow cooker, pour the cheese/soup mixture on top and cook another couple hours.

Make a box of thin spaghetti pasta, and spoon chicken mixture over top on individual plates.

Chicken and Rice bake

Make 1 package of Uncle Ben's chicken flavored rice (or Knoor's rice). Spread it in the bottom of a 9x12 baking dish. Season and put 3-4 chicken breasts on the rice. Combine and mix 1 can of cream of chicken soup and 1/3 can of milk and pour over chicken and rice. Bake in 350 degree oven for 60-90 minutes (I do 60 but ovens are different), or until chicken is cooked through. So good, and so easy. Leftover taste great as well.

Cook covered

Easy Chicken Bake

1 pkg savory herb stove top stuffing mix
1.5lb chicken
1 can cream of chicken
1/3 breakstone or knudsen sour cream
16 oz frozen mixed veg. THAWED and DRAINED

preheat oven 400

prepare stuffing as directed on box
mix: soup, chicken, sour cream, veg. in 13x9 dish and top with stuffing

bake for 30 min or until chicken is completely cooked

(when I make this I am going to precook the chicken)

Found on stove top box

Chicken Wing Casserole

Chicken breast (for Jeff and I, I just used two large ones)
- dice them and cook them with some wing sauce to give extra flavoring. I was lazy and used pre-made sauce you can make your own with red hot and butter
- add celery and onion (to your liking) to the chicken

Cook 2 cups of rice

Put rice in a casserole dish and then add chicken, celery and onion and top with some more sauce.

Bake in oven covered for 20 mins. or so
I then sprinkled some mozzarella cheese and cooked for about 5-10 more minutes

I used chunky blue cheese dressing on the side and Jeff used ranch.

crockpot lasagna

Ingredients:

• 1 pound Italian sausage, casings removed
• 1/2 cup chopped onion
• 2 cans (15 ounces each) Italian -style tomato sauce
• 2 teaspoons dried basil leaves, crumbled
• 1/2 teaspoon dried leaf oregano
• 1/2 tsp salt
• 3 c shredded mozzarella cheese (12 oz)
• 1 container (16 ounces) part-skim ricotta cheese
• 1 cup grated Parmesan cheese
• 12 uncooked lasagna noodles (12 oz)

Preparation:

Cook sausage and onion in a skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain well. Stir in tomato sauce, basil, oregano, and salt.
In a bowl, combine 2 cups of the shredded Mozzarella cheese, the ricotta cheese, and Parmesan cheese.
Spoon 1/4 of the sausage mixture into 3 1/2 to 5-quart crockpot; top with 4 lasagna noodles broken into pieces to fit. Top with half the cheese mixture and 1/4 of the sausage mixture. Top with 4 more noodles, broken to fit, another 1/4 of sausage mixture, remaining cheese mixture. Finish topping with remaining 4 noodles broken to fit and remaining sausage mixture.
Cover and cook on low heat 6 to 8 hours, or until noodles are tender.
Sprinkle top of lasagna with remaining 1 cup Mozzarella cheese. Cover and let stand 10 minutes, until cheese melts.
Serves 6.

Chicken Salad-Rice

cup of Uncle Ben's Select Brown rice

-Follow directions on package for firmer rice, substitute 1 can of Beef bouillon soup for 10 1/2 oz. of the cooking water. Cool.

Cook 3 1/2 whole chicken breast (I have used boneless and works fine) in 1 package of Lipton onion soup with water on the top of the stove.

Let chicken cool and remove from bones and cut up into bit size pieces.

Combine above with 2 cups of mayo, 1/4 chopped onion,1 cup finely chopped celery, salt and pepper.

Let set overnight.

Before serving add about 2 cups of mandarin oranges and 1 cup of seedless grapes.

Apricot Chicken (sweet and sour taste)

Apricot Chicken
Chicken breasts (not cooked)
1 envelope onion soup mix
1 10 oz. jar apricot preserves
1 8 oz. bottle Russian salad dressing (kind of hard to find, but it's usually there! You can substitute Catalina dressing)

Combine salad dressing, soup mix, and preserves in a bowl. Arrange chicken in a single layer in shallow pan. Spoon the dressing mixture over the chicken. Bake, covered in foil, at 350 for 1 1/2 hours. This tastes like you spent forever on it and it's SO EASY!!!!