Servings-4 servings
Points +-6 points per serving
4 boneless skinless chicken breast halves
1/4 c plus 2 tsp. flour, divided
1/2 tsp salt
1/4 tsp pepper
2 Tbsp butter
1/3 c plus 3 Tbsp chicken broth
1/2 pound sliced fresh mushrooms
1 Tbsp lemon juice
Flatten chicken to 1/2 inch thickness.. In a large resealable plastic bag, combine 1/4 cup flour, salt and pepper. Add chicken, one piece at a time, shake to coat.
In a large nonstick skillet over medium heat, cook chicken in butter for 5-6 minutes on each side or until no longer pink. Remove and keep warm.
Add 1/3 cup broth to the pan, stirring to loosen browned bits. Bring to a boil. Add mushrooms; cook and stir for 3-5 minutes or until tender.
Combine the remaining flour and broth until smooth; stir into the mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in lemon juice ( I add more juice than it calls for cause I like the lemon taste ) Serve with chicken.
Friday, July 27, 2012
Buffalo chicken tacos
This has to be one of my favorite recipes that I have found!! Me and my husband LOVE IT!!! I usually make something different for the kids because the hot sauce we use is a little to hot for them, so keep that in mind if you have kids.
1 pound chicken breast cut into pieces
1/3 c flour
3 Tbsp
1/8 tsp cayenne pepper
1 tsp garlic powder
1/3 c buffalo wing sauce ( I LOVE Franks brand)
1 Tbsp olive oil
10 6 inch corn tortillas (The points are for the 2pt deer creek tortillas)
Toppings:
shredded lettuce
Avocado
Diced onion
ranch dressing
green onions
Heat dutch oven, or non-stick pan over medium-high heat. In large bowl combine cornstarch, flour, and garlic powder. Season chicken pieces with pepper then dredge in the flour mixture.
Add 1 Tbsp of olive oil to pan and once it gets hot, add chicken and cook on both sides about 3 to 4 minutes per side. Set it aside and toss with buffalo sauce. Assemble and enjoy!
1 pound chicken breast cut into pieces
1/3 c flour
3 Tbsp
1/8 tsp cayenne pepper
1 tsp garlic powder
1/3 c buffalo wing sauce ( I LOVE Franks brand)
1 Tbsp olive oil
10 6 inch corn tortillas (The points are for the 2pt deer creek tortillas)
Toppings:
shredded lettuce
Avocado
Diced onion
ranch dressing
green onions
Heat dutch oven, or non-stick pan over medium-high heat. In large bowl combine cornstarch, flour, and garlic powder. Season chicken pieces with pepper then dredge in the flour mixture.
Add 1 Tbsp of olive oil to pan and once it gets hot, add chicken and cook on both sides about 3 to 4 minutes per side. Set it aside and toss with buffalo sauce. Assemble and enjoy!
Fried Rice
Servings: 6
Points +-5pts
3 cups cooked white rice (instant or not)
3 Tbsp sesame oil
1 c frozen peas and carrots (thawed)
1 small onion, chopped
2 tsp minced garlic
2 eggs, slightly beaten
1/4 c soy sauce
On medium high heat, heat the oil in a large skillet or wok. Add the peas/carrots mix, onion, and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated.
If you are doing this for a main dish you may want to add chicken or ham, but that will change the points + value!!
Points +-5pts
3 cups cooked white rice (instant or not)
3 Tbsp sesame oil
1 c frozen peas and carrots (thawed)
1 small onion, chopped
2 tsp minced garlic
2 eggs, slightly beaten
1/4 c soy sauce
On medium high heat, heat the oil in a large skillet or wok. Add the peas/carrots mix, onion, and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated.
If you are doing this for a main dish you may want to add chicken or ham, but that will change the points + value!!
Sunday, January 8, 2012
Stuffed French Toast
Serving size: 1 piece
Points plus: 5 points
I made these this morning and fell in love! They are sooo good! Love them!
1 loaf french bread
3 Tbsp. any flavor fruit spread ( I used homemade strawberry jam)
1/2 pkg cream cheese (4 oz) at room temp
2 eggs
1 Tbsp cinnamon
1/2 cup milk
Cut french bread into 2-3 inch wide slices.
Then, with a paring knife, go back and cut halfway into each slice, in the center, creating a ‘pocket’ that your fruit mixture can be stuffed into.
In a bowl, place the room temperature cream cheese and three tablespoons of fruit spread. (I used homemade strawberry jam)
Combine well.
In a separate bowl, break 2 eggs; add cinnamon and milk and combine well.
Now, take fruit mixture and stuff into the ‘pockets’ of your french bread slices. Place on a baking sheet.
When done stuffing each piece of bread, completely coat each piece in egg mixture. Make sure all sides are covered. Do all pieces before starting to fry.
Spray hot skillet with pam. Add all of the bread to the skillet and cook roughly about 3-6 minutes on each side, until it reaches a nice golden brown. You want to make sure the cream cheese mixture heats through.
When done cooking, serve immediately with butter and syrup. I topped mine with some fresh strawberries and powder sugar too. Eat up and enjoy!!!
Points plus: 5 points
I made these this morning and fell in love! They are sooo good! Love them!
1 loaf french bread
3 Tbsp. any flavor fruit spread ( I used homemade strawberry jam)
1/2 pkg cream cheese (4 oz) at room temp
2 eggs
1 Tbsp cinnamon
1/2 cup milk
Cut french bread into 2-3 inch wide slices.
Then, with a paring knife, go back and cut halfway into each slice, in the center, creating a ‘pocket’ that your fruit mixture can be stuffed into.
In a bowl, place the room temperature cream cheese and three tablespoons of fruit spread. (I used homemade strawberry jam)
Combine well.
In a separate bowl, break 2 eggs; add cinnamon and milk and combine well.
Now, take fruit mixture and stuff into the ‘pockets’ of your french bread slices. Place on a baking sheet.
When done stuffing each piece of bread, completely coat each piece in egg mixture. Make sure all sides are covered. Do all pieces before starting to fry.
Spray hot skillet with pam. Add all of the bread to the skillet and cook roughly about 3-6 minutes on each side, until it reaches a nice golden brown. You want to make sure the cream cheese mixture heats through.
When done cooking, serve immediately with butter and syrup. I topped mine with some fresh strawberries and powder sugar too. Eat up and enjoy!!!
Sunday, October 23, 2011
Classic Beef Stew
I made this in my crockpot and just left it all day, but you can follow this recipe and have it ready in like a couple hours.
Points Plus value: 5
Servings: 4
Ingredients:
12 oz. lean sirloin beef, cut into 1/2 inch cubes
1/8 tsp table salt, to taste
1/8 tsp black pepper, to taste
1 1/2 Tbsp all-purpose flour
1 1/2 tsp vegetable oil
1 medium onion, chopped
1 clove garlic, minced
1/2 cup canned crushed tomatoes
1 cup fat-free beef broth
1 bay leaf
1 tsp dried thyme
3 large carrots, sliced into 1/4 inch thick rounds
1 cup frozen green peas, thawed
4 oz. light beer
2 Tbsp parsley, minced
Preheat oven to 200. Season beef and dredge in 1 1/2 tsp of the flour seasoned with 1/4 tsp salt and 1/4 tsp pepper. Heat oil in oven-proof skillet and brown beef over high heat 2 to 4 minutes. Remove meat from pan.
Reduce heat to medium. Add onions to pan and saute until just softened, about 5 minutes. Add garlic, and cook until golden. Stir in remaining flour and cook until it just begins to color, about 1 minute. (At this point I added everything to my crockpot and cooked it all day long, or u can continue with the recipe).
Pour in beer, tomatoes and 1 cup beef broth; add bay leaf, thyme and carrots. Return beef to pot. Bring to a simmer, cover and place in oven. Cook until meat is tender, about 1 to 1/2 hours. Check on stew occasionally. Add remaining 1/2 cup beef broth is liquid is running low. Ten minutes before serving, add peas to stew. Cover and let stand serve in 1 cup servings. Sprinkle on parsley.
Points Plus value: 5
Servings: 4
Ingredients:
12 oz. lean sirloin beef, cut into 1/2 inch cubes
1/8 tsp table salt, to taste
1/8 tsp black pepper, to taste
1 1/2 Tbsp all-purpose flour
1 1/2 tsp vegetable oil
1 medium onion, chopped
1 clove garlic, minced
1/2 cup canned crushed tomatoes
1 cup fat-free beef broth
1 bay leaf
1 tsp dried thyme
3 large carrots, sliced into 1/4 inch thick rounds
1 cup frozen green peas, thawed
4 oz. light beer
2 Tbsp parsley, minced
Preheat oven to 200. Season beef and dredge in 1 1/2 tsp of the flour seasoned with 1/4 tsp salt and 1/4 tsp pepper. Heat oil in oven-proof skillet and brown beef over high heat 2 to 4 minutes. Remove meat from pan.
Reduce heat to medium. Add onions to pan and saute until just softened, about 5 minutes. Add garlic, and cook until golden. Stir in remaining flour and cook until it just begins to color, about 1 minute. (At this point I added everything to my crockpot and cooked it all day long, or u can continue with the recipe).
Pour in beer, tomatoes and 1 cup beef broth; add bay leaf, thyme and carrots. Return beef to pot. Bring to a simmer, cover and place in oven. Cook until meat is tender, about 1 to 1/2 hours. Check on stew occasionally. Add remaining 1/2 cup beef broth is liquid is running low. Ten minutes before serving, add peas to stew. Cover and let stand serve in 1 cup servings. Sprinkle on parsley.
New England Clam Chowder
I love Fall and all the yummy soup recipes that come with it!!! My husband loves Clam Chowder so I went on WW and searched for it and found this recipe. It was really really good, but could use some thickening up, so keep that in mind when u make it! Enjoy!!
Points plus value: 7
Servings: 4
Serving size: about 1 1/2 cups
Ingredients
1tsp vegetable oil (I used olive oil and it worked great)
2 slices turkey bacon, diced
1 small onion, finely diced
3 Tbsp all-purpose flour
1 cup ff milk
3 1/2 cup canned clam juice (I used 1 can ff chicken broth and a cup of water instead of this)
2 medium uncooked potatoes, peeled and diced ( i used canned potatoes to make it easier)
10 1/2 oz canned clams, and juice
1 tsp thyme
2 tsp parsley, chopped
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
Instructions
Heat oil in a nonstick pan over medium heat. Saute bacon and onion until onion is very soft. Stir in flour and cook 1 minute. Very gradually whisk in milk and clam juice(or broth). Bring to a simmer, add potatoes. Cover and cook until potatoes are tender.
Stir in clams, their juice, thyme and parsley. Bring to a simmer. Season with salt and pepper; serve.
Points plus value: 7
Servings: 4
Serving size: about 1 1/2 cups
Ingredients
1tsp vegetable oil (I used olive oil and it worked great)
2 slices turkey bacon, diced
1 small onion, finely diced
3 Tbsp all-purpose flour
1 cup ff milk
3 1/2 cup canned clam juice (I used 1 can ff chicken broth and a cup of water instead of this)
2 medium uncooked potatoes, peeled and diced ( i used canned potatoes to make it easier)
10 1/2 oz canned clams, and juice
1 tsp thyme
2 tsp parsley, chopped
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
Instructions
Heat oil in a nonstick pan over medium heat. Saute bacon and onion until onion is very soft. Stir in flour and cook 1 minute. Very gradually whisk in milk and clam juice(or broth). Bring to a simmer, add potatoes. Cover and cook until potatoes are tender.
Stir in clams, their juice, thyme and parsley. Bring to a simmer. Season with salt and pepper; serve.
Sunday, September 18, 2011
Pumpkin cupcakes with Pumpkin Spiced Cream cheese Frosting
Pumpkin Cupcakes (no frosting)
Skinnytaste.com
Servings: 24 • Serving Size: 1 cupcake • Old Points: 2 pts • Points+: 2 pts
Calories: 84.2 • Fat: 0.8 g • Protein: 0.6 g • Carb: 18.5 g • Fiber: 0.3 g • Sugar: 9.9 g
Sodium: 140.9 mg
Pumpkin Cupcakes with Frosting
Servings: 24 • Serving Size: 1 cupcake • Old Points: 3 pts • Points+: 3 pts
Calories: 121.1 • Fat: 2.8 g • Protein: 1.4 g • Carb: 23.2 g • Fiber: 0.5 g • Sugar: 13.9 g
Sodium: 142.3 mg
Ingredients:
- 18.25 oz Betty Crocker Golden Vanilla Super Moist Cake Mix
- 2 tsp pumpkin pie spice
- 1 cup canned 100% pure pumpkin
- 1 cup water
- 8 oz Philadelphia 1/3 fat cream cheese
- 1/2 cup pureed pumpkin (canned is fine)
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 5 tbsp packed brown sugar
- Directions:
For the frosting, combine the cream cheese, pumpkin, vanilla, cinnamon, pumpkin pie spice and brown sugar until smooth. You can use a spatula to ice the cupcakes or pipe them which may require making more frosting.
Makes 24.
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