Chicken Enchilada Casserole

This recipe was unbelievably filling and delicious. I highly recommend it.

Ingredients:

• 2 tablespoons vegetable oil 
• 1 pound chicken breast tenders, cut into 1/2-inch chunks
•  Salt
•  Peppe
• 1 small (4- to 6-ounce) red onion, thinly sliced
• 1/4 cup water
• 2 large zucchini, cut into 1 1/2-inch by 1/2-inch spears 
•  2 cups corn kernels, frozen and thawed
•  2 cups salsa verde
• 1/2 cup sour cream, reduced-fat
• 1/2 cup cilantro leaves, packed fresh and chopped
• 12  corn tortillas
• 1 cup feta cheese, crumbled

Directions:

1. Preheat oven to 350 degrees F. Grease 3-quart shallow baking dish.
2. In a 12-inch skillet, heat 1 tablespoon oil on medium-high. Season chicken with 1/8 teaspoon salt and 1/8 teaspoon freshly ground black pepper. Add to skillet in single layer and sear 2 minutes. Turn chicken over; cook 1 to 2 minutes or until just browned. Transfer to large bowl.
3. Add onion and water to skillet; cook 5 minutes or until tender, stirring and scraping pan. Add to chicken in bowl.
4. To skillet, add remaining 1 tablespoon oil. When hot, add zucchini, 1/8 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. Cook 4 minutes or until browned and just tender, stirring occasionally. Transfer to bowl with chicken. To skillet, add corn and cook 3 minutes or until browned. Transfer to bowl with chicken. Stir in salsa, sour cream, and half of cilantro until well mixed.
5. In prepared dish, arrange 4 tortillas in single layer. Spread evenly with one-third of chicken mixture and then one-third of cheese. Repeat layering twice.
6. Bake 20 to 25 minutes or until hot. Garnish with remaining cilantro.

Nutritional Information:
Makes 6 LARGE servings. 12 weight watcher points+ per serving.
460 Cals, 20g fat, 45 carbs, 27 protein.
Recipe from Good Housekeeping Magazine January 2011

Angel Hair with Avacado and Tomatoes

This is a light and tasty side that goes great with grilled chicken.

Ingredients:

• 8 ounces uncooked angle hair pasta 
• 2 tablespoons olive oil 
• 2 cloves garlic, finely chopped 
• 3/4 cup chopped fresh basil leaves 
• 1 small avocado, peeled, pitted and cut into small cubes
• 4 medium tomatoes, cut into small cubes
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Directions: 

1. Cook and drain pasta as directed on package. 
2. While pasta is cooking, heat oil in 3 quart saucepan over medium heat. Cook garlic in oil about 2 minutes, stirring occasionally, until garlic is tender, but not brown. Remove from heat.
3. Stir basil, avocado and tomatoes into garlic in saucepan. toss vegetable mixture and pasta. Sprinkle with salt and pepper.

Nutritional Information:
6 servings.
Per Serving: 6 weight watchers points+  220 cals, 10g fat, 30g carbs, 3g fiber, 6g protein
Recipe from Betty Crocker's Diabetes Cookbook, 2003

Crispy Pecan-Crusted Chicken Breasts

If you like fried chicken then this is the meal for you. This oven fried chicken goes great with a side of fresh veggies. 

Ingredients:

• 3/4 cup low-fat buttermilk 
• 4 (5 ounce) skinless, boneless chicken breasts 
• 1/4 cup pecans, finely chopped 
• 1/3 cup plain dries bread crumbs (I used panko bread crumbs because I had them on hand)
• 1 teaspoon Cajun seasoning

Directions: 

1. Pour buttermilk into medium bowl and add chicken; cover and refrigerate for 20 minutes or longer.
2. Preheat oven to 350 degrees. Combine pecans, bread crumbs, and cajun seasoning on sheet of waxed paper. Remove 1 chicken breast from buttermilk, allowing the excess buttermilk to drip off. Coat chicken with pecan mixture, gently pressing to help it adhere. Discard any leftover buttermilk and pecan mixture. Lightly spray chicken on both sides with non stick spray. 
3. Spray large nonstick oven proof skillet with non stick spray and set over medium heat. Add chicken and cook until golden, 2-3 minutes per side. Transfer skillet to oven and bake until chicken is cooked through, 10-12 minutes.

Nutritional Information: 

Per Serving (1 breast) 6 weight watcher points+
252 cal, 9g fat, 8g carbs, 1g fiber, 32g protein
Recipe from Weight Watchers Points Plus Just 5; 125 recipes with 5 Ingredients  2011

BBQ Spice Rub

I added some dehydrated garlic to mine.

I saw this in an add for Lowes Home Improvement of all places. It was advertised as a fathers day gift idea, which it would be a great one. We decided we would give it a try, turned out pretty good.  Feel free to change the ingredients as needed to make it your own. You can also half the recipe for a smaller amount.Great on chicken, fish, beef, and vegetables.

Ingredients:

• 2 tablespoons paprika
• 2 tablespoons dried parsley
• 4 teaspoons ground hot chili powder
• 1 teaspoon ground cumin
• 2 teaspoons dried oregano
• 1 teaspoon ground coriander
• 1 1/2 teaspoons kosher salt
• 1 teaspoon fresh cracked pepper

Directions:

1. Combine all ingredients in a clean jar with lid. Mix thoroughly. Mixture will stay fresh for a month.

Recipe from Lowes Creative Ideas, Summer 2011

Fresh Berry Crumble

 

I made this last Friday for dessert and it was such a hit that we made it again on Sunday. You can use strawberries and black berries too if you like. The recipe can easily be cut in half to make a smaller amount for two or four servings.

Ingredients: 

• 2 cups  fresh blueberries
• 2 cups raspberries
• 3/4 cup all-purpose flour
• 6 Tbsp regular butter, melted
• 2/3 cup unpacked light brown sugar

Directions: Preheat oven to 350˚F. Place berries in a medium bowl. In another medium bowl, combine flour and sugar. Remove 3 tablespoons of flour mixture and gently toss with berries. Place berries in an 8-inch square pan. To make topping, add melted butter to remaining flour mixture; combine well. Crumble little bits of topping all over top of berries. Bake until berries just start to bubble, about 35 to 40 minutes. Cut into 8 pieces; serve warm or at room temperature. Yields 1 piece per serving.  Nutritional Information: 5 points+ per serving recipe from www.weightwatcher.com

Pork Medallions with Marsala and Mushrooms

Ingredients:

• 1lb pork tenderloin trimmed 
• 1/2 pound mixed wild mushrooms (If you like mushrooms I would suggest doubling the amount)
• 2 Shallots
• 1/3 cup Marsala wine or apple juice
• 1/2 cup reduced sodium chicken broth 

Directions:

1. Cut pork into 8 equal pieces. Place 1 piece between 2 sheets wax paper; gently pound with meat tenderizer or rolling pin until 1/2 inch thick. Repeat with remaining pork pieces.
2. Spray large nonstick skillet with nonstick spray and set over medium- high heat, Sprinkle pork with salt and pepper to taste; add to skillet and cook until browned and cooked through, about 3 minutes per side. Transfer to plate and keep warm. 
3. Add mushroom, shallots, 1/4 teaspoon salt and pepper to the skillet. Cook, stirring frequently, until mushrooms are browned, about 5 minutes. Add wine, scrapping up browned bits from bottom of skillet. Cook until liquid is almost completely evaporated, about 4 minutes. Add broth and boil 3 minutes. Transfer pork back to skillet to warm through. 

Nutritional Information:

Per Serving (2 pieces pork and 1/3 cup mushroom and sauce): 186 cal, 3g fat, 8g carb, 0g fiber, 25g protein.
Recipe from Weight Watchers Points Plus Just 5; 125 recipes with 5 Ingredients  2011

White Sangria

A light and refreshing take on sangria. Great for a summer party! Grab an extra lime to slice for garnish.

Ingredients:

• 1 large orange
• 1 lemon
• 1 lime
• 2-3 cinnamon sticks
• 1 cup vodka 
• 1 cup Triple Sec or Grand Marnier
• 2 bottles dry white wine, chilled
• 1/2 cup sugar
• 1 quart club soda, chilled

Directions:

1. Thinly slice the orange, lemon and lime; remove all seeds. Place the fruit slices in a bowl with the cinnamon sticks. Pour vodka and Triple Sec over fruit slices. Chill, covered, for 4 to 12 hours.
2. Combine the chilled wine and sugar in a large glass pitcher or punch bowl. pour the fruit mixture into the pitcher, discarding the cinnamon sticks. Add the club soda. Stir well before serving. 

Yields 20 servings