Fajita-Ranch Chicken Wraps

Ingredients 

12   ounces skinless, boneless chicken breast strips for stir-frying

1/2  teaspoon chili powder

1/4  teaspoon garlic powder

Nonstick cooking spray

1   small red, yellow, or green sweet pepper, seeded and cut into thin strips

2  tablespoons bottled reduced-calorie ranch salad dressing 

2  10-inch whole wheat, tomato, jalapeño, or plain flour tortillas, warmed*

1/2 cup Easy Fresh Salsa*

1/2  cup reduced-fat shredded cheddar cheese

Directions Sprinkle chicken strips with chili powder and garlic powder. Coat a medium nonstick skillet with nonstick spray; heat over medium-high heat. Cook chicken and sweet pepper strips in hot skillet over medium heat for 4 to 6 minutes or until chicken is no longer pink and pepper strips are tender. Drain if necessary. Toss with salad dressing. 


Divide chicken and pepper mixture between warmed tortillas. Top with Easy Fresh Salsa and cheese. Roll up; cut in half.


*To warm tortillas: Wrap tortillas tightly in foil. Heat in a 350°F oven about 10 minutes or until heated through.


*Easy Fresh Salsa: 
In a medium bowl combine 2 seeded and chopped tomatoes, 
1/4 cup finely chopped red onion, 
1/4 cup chopped yellow or green sweet pepper,
2 to 3 teaspoons snipped fresh cilantro, 
1/2 teaspoon minced garlic, 
1/8 teaspoon salt, 
a dash of black pepper, and, 
if desired, a few drops bottled hot pepper sauce. 
Serve immediately or cover and chill for up to 3 days. Stir before serving. Makes 1 2/3 cups.

nutrition facts
Servings Per Recipe 4 servings
Calories224
Total Fat (g)7
Saturated Fat (g)2,
Cholesterol (mg)59,
Sodium (mg)316,
Carbohydrate (g)15,
Fiber (g)1,
Protein (g)25,
Starch (d.e.)1,
Very Lean Meat (d.e.)3,
Fat (d.e.)1,
Percent Daily Values are based on a 2,000 calorie diet

Baked Chicken Parmesan | Ginas Skinny Recipes

Here's an Italian classic made lighter. Baking the cutlet as opposed to frying really lightens this dish up while remaining moist and full of flavor. Serve this with a big salad for a complete dinner.

Baked Chicken Parmesan
Gina's Weight Watcher Recipes
Servings: 8 • Serving Size: 1 piece • Old Points: 5 pts • Points+: 6 pts 
Calories: 224.5 • Fat: 8.6 g • Protein: 25.1 g • Carb: 14.2 g • Fiber: 1.3 g   

• 4 (8 oz) chicken breast halves, sliced in half
• 3/4 cup seasoned breadcrumbs (I used 4C whole wheat)
• 1/4 cup grated Parmesan cheese
• 2 tbsp butter, melted
• 3/4 cup reduced fat mozzarella cheese
• 1 cup marinara
• cooking spray

Preheat oven to 450°.
Spray a large baking sheet lightly with spray.

Combine breadcrumbs and parmesan cheese in a bowl. Melt the butter in another bowl. Lightly brush the butter onto the chicken, then dip into breadcrumb mixture.  Place on baking sheet and repeat with the remaining chicken.

Lightly spray a little more cooking oil on top and bake in the oven for 20 minutes. Turn chicken over, bake another 5 minutes. Remove from oven, spoon sauce over chicken and top with shredded cheese. Bake 5 more minutes or until cheese is melted.

Chicken Pot Pie Filling

• 3 teaspoons canola oil, divided
• 1 cup frozen pearl onions, thawed
• 1 cup peeled baby carrots
• 10 ounces cremini mushrooms, halved
• 2 1/2 cups reduced-sodium chicken broth, divided
• 1/4 cup cornstarch
• 2 1/2 cups diced cooked chicken, or turkey
• 1 cup frozen peas, thawed
• 1/4 cup reduced-fat sour cream
• 1/4 teaspoon salt
• Freshly ground pepper, to taste

To prepare filling: Heat 1 teaspoon oil in a large skillet or Dutch oven over medium-high heat. Add onions and carrots; cook, stirring, until golden brown and tender, about 7 minutes. Transfer to a bowl. Heat the remaining 2 teaspoons oil in the pan over medium-high heat. Add mushrooms and cook, stirring often, until browned and their liquid has evaporated, 5 to 7 minutes. Return the onions and carrots to the pan. Add 2 cups broth and bring to a boil; reduce heat to a simmer. Mix cornstarch with the remaining 1/2 cup broth; add to the pan and cook, stirring, until the sauce thickens. Stir in chicken (or turkey), peas, sour cream, salt and pepper. Transfer the filling to a 2-quart baking dish.


Place filling in prepared pie shells
Bake the potpie until the topping is golden and the filling is bubbling, 30 to 35 minutes. Let cool for 10 minutes before serving.

Chicken Marengo

Comfort food that is good year round.

Serves: 6 person(s)

Preparation Time: 10 mins

Cooking Time: 25 mins

Extra Time: 10 mins

(for pre-cooking noodles)

Yield: 6 x 2 cup servings

1 vegetable cooking spray

2 cup frozen, chopped onions

1 tsp minced garlic

1 Tbsp flour

1 lb boneless, skinless chicken tenders, cut into 1-inch pieces

1 can (15 oz) light red kidney beans, or 1½ cups cooked dry-packaged light red kidney beans, double rinsed, drained

1 can (14½ oz) diced no salt added tomatoes, undrained

1 1/4 cup fat-free reduced-sodium chicken broth

2 Tbsp no salt added tomato paste

1 can (4 oz) mushrooms, drained

2 stripes orange rind (3 x 1-inch)

3/4 tsp dried thyme leaves

1/2 tsp dried tarragon leaves

1 dash of salt (optional) *

1 pinch of black pepper

4 cup cooked noodles, warm

Spray large saucepan with cooking spray; heat over medium heat until hot. Sauté onion and garlic 5 minutes; stir in flour and cook 1 minute. Add chicken and cook until browned, about 5 minutes.

Add beans, tomatoes, broth, tomato paste, mushrooms, orange rind, thyme, and tarragon; heat to boiling. Reduce heat and simmer, covered, until onions are tender and chicken is cooked, 10 to 15 minutes. Season with salt and pepper.

Serve over noodles. Makes 6 entrée servings or 12 1-cup servings.

Creamy Chicken Enchiladas

1 1/2 cups cooked chicken breast, shredded into bite-sized pieces

fresh parsley, cilantro

2 green onions, thinly sliced

1 8-oz carton of light sour cream

1/4 cup plain, nonfat yogurt ( I suggest Fage Greek Yogurt 0%)

2 tbs all purpose flour

1/4 tsp ground cumin

1/4 tsp salt

1/2 cup 1% Milk

1 jalapeno pepper, seeded and minced

6 flour tortillas (6-8 inches in diameter) ( I use Laabuela Flour Tortillas)

1/3 cup shredded cheddar cheese (2%)

Serves 6 (Serving Size 1 Enchilada)

Calories 235

Fat 8

Carbs 23

Protein 17

Sodium 363

In a large bowl, combine cooked chicken and green onions. Mix well and set aside.

Make the sauce: In a medium sized bowl, combine sour cream, yogurt, flour, cumin and salt. Add milk and jalapeño pepper and mix well.

Pour half the sauce into the chicken mixture and mix well. Divide the filling among

the tortillas. Fold opposite ends of a tortilla up about 1 inch over filling then fold the left aright sides over the folded end, overlapping.

Place filled tortillas, seam sides down on an ungreased rectangular baking dish.

Spoon remaining sauce over the tortillas and bake, uncovered, in a 350 degree oven for about 20 minutes or until heated through.

Sprinkle with cheddar cheese and let stand for 5 minutes.

Top with salsa and chopped green onions as desired and serve.

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Chicken Tortilla Casserole

Ingredients 

1 can (10.75 oz) 98% fat-free, 45% less-sodium, condensed cream of chicken soup 

1 can (4.5 oz) chopped green chiles 

1 container (8 oz) fat-free sour cream 

1/2 cup fat-free (skim) milk 

2 1/2 cups shredded cooked chicken breast 

8 yellow corn tortillas (6 or 7 inch), torn into bite-size pieces 

1 medium green bell pepper, chopped (1 cup) 

1 large tomato, chopped (1 cup) 

1 1/2 cups shredded sharp Cheddar cheese or Mexican cheese blend (6 oz) 

Directions 

1. Heat oven to 350 degrees F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix soup, chiles, sour cream and milk until blended. Stir in chicken, tortillas and bell pepper. Stir in tomato and 1 cup of the cheese. Spoon and spread mixture in baking dish.2. Cover with foil. Bake 40 minutes. Uncover; sprinkle with remaining 1/2 cup cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted and mixture is bubbly. Let stand 5 minutes. 

Heat oven to 375 degrees F. 

Calories 270 (Calories from Fat 100); Total Fat 11g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 60mg; Sodium 610mg; Total Carbohydrate 22g (Dietary Fiber 2g, Sugars 4g); Protein 22g. Daily Values: Vitamin A 15%; Vitamin C 15%; Calcium 20%; Iron 8%. Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 2 1/2 Very Lean Meat. Carbohydrate Choices: 1 1/2.

Homemade Chicken Soup Base

MyRecipes.com

Yield: Makes about 3 quarts

Ingredients

• 5  pounds  uncooked chicken or turkey pieces and/or bones (skin and fat discarded; see notes), or a mixture of bones from roasted poultry and uncooked meat scraps
• 1  onion (8 oz.), peeled and coarsely chopped (see notes)
• 1  carrot (4 oz.), rinsed and cut into chunks
• 2  stalks celery (4 oz.), leafy tops left on, rinsed and cut into chunks
• 1/2  cup  parsley sprigs, rinsed
• 5  peppercorns (optional)
• 1  dried bay leaf
• 1  sprig fresh thyme, rinsed, or 1/4 teaspoon dried thyme

Preparation

1. In a 6- to 8-quart pan over medium-high heat, combine chicken, onion, carrot, celery, parsley, peppercorns (if using), bay leaf, and thyme. Add cold water just to cover. Bring to a simmer, then lower heat to maintain simmer and cook, occasionally skimming and discarding foam from surface, until liquid is golden and has a deep chicken flavor, about 2 hours. Do not allow broth to boil; the surface should barely be disturbed by small bubbles.

2. If a layer of fat forms on the surface, skim off and discard. If liquid drops below level of chicken and vegetables, add more cold water just to cover.

3. Place a fine strainer over a large bowl nested in ice water in the sink. Ladle or carefully pour broth through strainer. Allow liquid to drip from solids, but do not press to extract more; discard solids. Stir broth occasionally until cool, 10 to 20 minutes; cover and chill until broth is cold and any fat on surface is firm, at least 6 hours, or up to 1 day.

4. With a spoon, skim fat from surface of broth and discard. Cover broth and chill up to 4 days, or pour into jars or ice cube trays and freeze up to 3 months.

Crock Pot Santa Fe Chicken

Servings: 8 servings • Size: 1 cup • Old Points: 3 pts • Points+: 4 pts
Calories: 190 • Fat: 1.5 g • Fiber: 5.6 g • Carbs: 23.1 g • Protein: 21 g

24 oz (1 1/2) lbs chicken breast
14.4 oz can diced tomatoes with mild green chilies
15 oz can black beans
8 oz frozen corn
1/4 cup chopped fresh cilantro
14.4 oz can fat free chicken broth
3 scallions, chopped
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp cayenne pepper (to taste)
salt to taste

Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot. Season chicken breast with salt and lay on top. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning. Serve over rice (extra pts)."

Chicken Fajitas

  Gina's Weight Watcher Recipes
Servings: 4 servings • Old Points: 4 pts • Points+: 5 pts
Calories: 192.1 • Fat: 5.5 g • Carb: 16.7 g • Fiber: 8.3 g • Protein: 25.5 g  

• 16 oz boneless skinless chicken breasts
• 1 bell pepper, cut into strips
• 1 poblano chile, cut into strips
• 1 onion, cut into strips
• 3 tbsp lime juice
• 1 tsp ground cumin
• 1 tsp garlic powder
• ancho chile powder or chipotle chili powder, to taste
• salt and pepper to taste
• 2 tsp olive oil
• 4 low fat, low carb tortillas (La Tortilla Factory)

Marinate the chicken with lime juice, and season with chile powder, salt, pepper, garlic powder and cumin.

Season vegetables with salt and pepper and toss with olive oil.

Heat George Forman grill. Grill chicken until well browned, but not hard to the touch. Transfer to a plate when done. Cut into strips. Grill vegetables until tender (about 15 minutes). Once cooked, combine with chicken. Serve immediately with tortilla and toppings.

Optional 0 point toppings: Salsa, chopped serrano chiles, chopped fresh cilantro, sliced green onions.

Classic Turkey/Chicken Pot Pie

Crust
1 box Pillsbury refrigerated pie crust, softened as directed on box


Filling
1/3 cup butter or margarine
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 can chicken broth
1/2 cup milk
2 1/2 cups shredded cooked turkey (or chicken)
2 cups Green Giant Valley Fresh Steamers frozen mixed vegetables, thawed

Directions
Heat oven to 425*. Make pie crusts as directed on box for Two-Crust Pie, using 9 inch glass pie plate.
In 2 quart saucepan, melt butter over medium heat. Add onion, cooking 2 minutes stirring frequently, until tender.  Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
Stir in meat and mixed vegetables. Remove from heat. Spoon into crust-lined pie plate. Top with second crust, seal edge and flute. Cut slits in several places in top crust.
Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning.  Let stand 5 minutes before serving.

Chicken Broccoli Fettuccini Alfredo

1 8oz pkg. Fettuccini noodles, cooked

8oz mozzarella cheese, sliced

2-3 chicken breasts, cooked & cubed

1 lb. fresh broccoli, cooked

2 cans cream of mushroom soup

2 cups milk

1 tsp. basil

1 tsp. oregano

1 tsp. dried onion

1 tsp. salt

¼ tsp. pepper

¾ tsp. garlic powder

¾ c sour cream

1 c Parmesan cheese 

Cook Fettuccini according to package directions, drain.  In a 9x13 pan that has been lined on the bottom with the sliced mozzarella cheese (prevents pasta from sticking,) place diced, cooked chicken.  Spread fettuccine over the chicken.   Add 1 lb. broccoli evenly over the fettuccini.  Mix remaining ingredients to form sauce and spoon over the other ingredients.  Sprinkle Parmesan cheese over the top. 

**You can also: line pan with cheese, mix all other ingredients together and place on top of cheese.  Top with Parmesan cheese.

Bake at 350’ for 1 hour or until heated through.  If Parmesan cheese gets too brown before cooking time is up, cover with foil and continue to cook.   

5 Veggie Stir fry

2 tbs corn starch
2 tbs sugar
1/2 tsp ground ginger
1 cup orange juice
1/4 cup soy sauce
2 cloves garlic - minced
2 large carrots
2 cups broccoli flowerets
4 tsp quartered fresh mushrooms
1 cup fresh or frozen snow peas
3 tbs cooking oil
4 cups cooked rice

In a small bowl, combine cornstarch, sugar, ginger.
Stir in Orange juice, soy sauce and garlic.
Set aside
In nonstick skillet stir fry carrots, broc & cauli in oil for 3 min
Stir Orange juice mixture & add to pan. Bring to boil.
Cook and stir until thick
Serve over rice.

Can add cooked skinless boneless chicken breast.

Chicken Enchiladas With Homemade Enchilada Sauce

Easy Chicken Enchiladas (Courtesy of “The America’s Test Kitchen Cookbook“)

3 cups shredded cooked chicken (1.5 pounds)
12 ounces sharp cheddar cheese, shredded (3 cups)
2 1/2 cups enchilada sauce (use provided recipe or 20 ounces in the can)
1-2 (4-ounce) cans chopped green chiles, drained
1/2 cup minced fresh cilantro
12 (6-inch) soft corn tortillas

Adjust an oven rack to the middle position and heat the oven to four hundred degrees. Combine the chicken, 2 cups of the cheddar cheese, 1/2 cup of the enchilada sauce, the chiles and cilantro. Season with salt & pepper to taste. Stack the tortillas on a microwave-safe plate, cover with plastic wrap and microwave on high until warm & pliable (approximately 1 minute). Spread the warm tortillas out over a clean counter. Place 1/3 cup of the chicken mixture evenly down the center of each tortilla. Tightly roll the tortilla around the filling, then lay seam-side down in a 9×13″ baking dish lightly coated with vegetable oil spray. Lightly spray the enchiladas with vegetable oil spray. Pour 1 cup of the remaining sauce over the enchiladas to coat thoroughly. Sprinkle the remaining 1 cup cheddar down the center of the enchiladas. Cover the baking dish with foil and bake until the enchiladas are heated through, 20-25 minutes. Remove the foil and continue to bake until the cheddar browns, about five minutes longer. Serve, passing the remaining 1 cup of sauce.

Fast Enchilada Sauce

1 tablespoon vegetable oil
1 onion, minced
1/2 teaspoon salt
3 tablespoons chili powder (we adjusted to 1 teaspoon)
3 garlic cloves,minced
2 teaspoons cumin
2 teaspoons sugar
2 (8-ounce) cans tomato sauce
1/2 cup water
Pepper

Heat the oil in a 12″ skillet over medium heat until shimmering. add the onion and salt and cook until softened, about five minutes. Stir in the chili powder, garlic, cumin, and sugar. Cook until fragrant, about fifteen seconds. Stir in the tomato sauce and water. Bring to a simmer and cook until slightly thickened, about five minutes. Season with salt & pepper to taste.

Chicken Pot Pie

1 (15-ounce) package pie crusts

1/4 cup butter

1/3 cup chopped onion

1/3 cup flour

3/4 teaspoon salt

1/4 teaspoon black pepper

1 1/2 cups chicken broth

1/2 cup milk

3 cups cooked, cubed chicken

2 cups mixed vegetables

Heat oven to 425°F. Place pie crust in 9-inch pie pan. In medium saucepan, melt butter over medium heat. Add onion; cook until tender, about 2 minutes. Stir in flour, salt and pepper. Cook, stirring constantly, until mixture is bubbly. Remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in Chicken and vegetables; remove from heat. Spoon Chicken filling over crust. Place second crust over filling; flute edge. Cut slits in several places. Bake for 35 to 40 minutes or until crust is golden brown

Cheesy Ranch Chicken and Penne Casserole

Ingredients:
4-6 chicken breasts cooked and shredded or cubed (or 3 cans chicken drained)
1 large bottle light (or fat free) Hidden valley ranch dressing
1 box penne pasta cooked and drained
fresh mushrooms sauteeed (or canned drained)
2 C reduced fat shredded mild cheddar cheese
2 C season panko bread crumbs
3 tbs margarine melted

Method:
Prehea oven to 375. mix cooked pasta mushrooms, chicken and ranch dressing together in a bowl. Pour into sprayed casserole dish sprinkle cheese over top. in seperate bowl mix melted margarine and bread crumbs until well coated. Sprinkle over top of cheese bake for 25 mins @ 375. Serves 8-10

Ranch Chicken with Pasta

8 Oz spiral noodles (or any kind of pasta you have)
1 Lb boneless skinless chicken breasts cut into chunks
1 Pkg. dry ranch dressing mix
1 Tblsp oil (or use Pam spray)
1 Tsp. oil
1/2 C diced onion
1 Jar roasted red peppers -- (7 oz) drained, rinsed and sliced
1 C sour cream (low fat works fine)
2 Tblsp milk
parmesan cheese

Put chicken and 2 tblsp dressing mix in a ziplock and shake to coat.
Saute in oil w/garlic and onion Add peppers for last 1-2 minutes to
heat through. Mix remaining dressing mix with sour cream and milk. Stir
into hot cooked pasta, add chicken and toss. Sprinkle with parmesan
cheese.

Chicken Cordon Bleu

2 skinless, boneless chicken breast halves

2 slices Swiss cheese

2 slices ham

1 tablespoon all-purpose flour

1/4 teaspoon paprika 2 tablespoons butter

2 tablespoons and 2 teaspoons dry white

wine

1/4 teaspoon chicken bouillon granules

1 teaspoon cornstarch

1/3 cup heavy whipping cream

1. Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.

2. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.

3. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken

Chicken Noodle Soup

1 broiler-fryer, cut up and skinned

2 medium carrots, peeled and chopped
1/2 cup chopped onion
2 stalks celery, chopped
2 1/2 teaspoons salt (or less)
2 teaspoons dried parsley flakes
3/4 teaspoon dried marjoram leaves
1/2 teaspoon dried basil leaves
1/4 teaspoon poultry seasoning
1/4 teaspoon pepper
1 bay leaf
2 quarts water
2 1/2 cups uncooked medium egg noodles

Directions:
Place the first 4 ingredients in a 3 1/2-quart slow cooker  in the order listed. Combine salt and the next 6 ingredients; sprinkle over vegetables. Add 6 cups water; cover and cook on low setting for 8 to 10 hours.

Remove chicken and bay leaf; add remaining 2 cups water. Stir in noodles and cook, covered, on high setting for 20 minutes. Meanwhile remove bones from chicken and cut chicken into bite-size pieces. Add to slow cooker, stir to mix. Cook for 15 minutes on high setting, covered or until noodles are tender.
This recipe for Chicken Noodle Soup serves/makes 8

Brown Sugar Chicken

6 boneless, skinless chicken breast halves
1 cup brown sugar
1/4 cup lemon-lime soda
2/3 cup vinegar
3 cloves smashed and chopped garlic
2 T soy sauce
1 tsp ground black pepper

Place Chicken in a crockpot. Combine all remaining ingredients in a bowl, mix together then pour over chicken in crockpot. Cook on low for 6-8 hours, or on high for 4-6 hours. Serve over rice with sauce.

Arroz Con Pollo

Preparation time: 20 minutes, marinating: 2 hours minimum, cooking: 45 minutes.

2 lg. cloves garlic, crushed
1 tsp. salt
1 (4 lb.) chicken, cut into 8 serving pieces
2 tbsp. oil
1 med. Spanish onion, chopped
1 med. green bell pepper, seeded and chopped
1 bay leaf
1 tsp. ground cumin
1 tbsp. sweet paprika
1/2 tsp. oregano
Juice of 1 lime
1/2 tsp. white pepper
1 c. tomato sauce
1 c. water
2 c. rice
2 c. chicken stock
1 c. cooked green peas
2 red bell peppers, roasted and cut into strips
1/3 c. pitted, coarsely chopped green olives

To make marinade, mash the garlic and salt to a paste. Stir in lime juice. Rub chicken pieces with this mixture, marinating for at least 2 hours.

Heat 1 tablespoon oil in a large skillet with a lid, and saute chicken pieces, skin side first, until golden brown, about 6 minutes on each side, and transfer to a plate.
Saute the onion until translucent, about 3 minutes, adding oil, if needed. Add green pepper and seasonings, and saute for 2 minutes. Stir in tomato sauce and water.