Cajun Chicken Puffs

We had some people over for Super Bowl and I wanted to try some new appetizers.  I found this one on Pinterest and thought it looked easy enough but good.  It takes some time if you bake the chicken yourself (you could buy already cooked chicken to speed up the process).  I baked mine with some Cajun seasoning.  The original recipe is for a Garlic chicken but I wanted a little more kick.  I thought these were just "ok" when I had them for Super Bowl.
I made a 2nd batch today and kicked it up a little by adding very little cream cheese, a bit of light Mayo, maybe 3-4 tbsp of Mexican shredded cheese and a few dashes of Rockfish Johnnies Hot Sauce.  I also cut the triangles in half to make the dough smaller.  I think these were perfect!
If you haven't tried Rockfish Johnnies, you're missing out on some really great hot sauce!  You can purchase it from their website or learn where to buy it in certain stores.

Here's what they looked like on Super Bowl.

Here's what they looked like today:

Recipe (for the spicier version):

2 oz cream cheese (I used 1/3 less fat)

1/2 c cooked shredded chicken (I seasoned mine with Cajun spice)

2 (8 oz) cans refrigerator crescent rolls (I used low fat)

1-1/2 tbsp light mayo

3-4 tbsp shredded Mexican spiced cheese

A few dashes of Rockfish Johnnies Hot Sauce

Instructions:

Heat oven to 375 degrees

Mix cream cheese, chicken, mayo, shredded cheese and hot sauce until well blended

Unroll crescent rolls.  They are already pre-cut into triangles.  Using a sharp knife, cut each triangle in half to form 2 triangles.  

Place a small amount of chicken mixture in each small triangle and roll up.  

Place on a cookie sheet lined with aluminum foil & sprayed with non-stick cooking spray.  Bake at 375 for 11-14 minutes, until the rolls are a golden brown.  

Enjoy!

Tortellini with Chicken & Spinach in a Wine Cream Sauce

I made this dish up entirely on my own but I think it's good enough to share.  :-)  B and I were in Target and I was trying to decide what to have for dinner.  She wanted pasta but I knew I needed to work in a veggie and protein somewhere.  I also wanted a lighter sauce for it (plus B doesn't love jarred sauces).  Here's what I came up with:

Ingredients:
1 pkg Butoni fresh tortellini
1/2 pkg fresh spinach
1-2 chicken breasts, cut into bite size pieces
Lemon
White Wine
1 tbsp fat free milk
1 tbsp flour
Garlic
Freshly grated parmesan cheese (for topping)
Salt
Pepper
Onion Powder
Olive Oil (about 1 tbsp)

Directions:
Lightly season both sides of the chicken with salt, pepper & a little onion powder
Arrange chicken on a grill top (or skillet) and cook thoroughly (a few minutes per side).  Set aside.
In the same skillet, heat olive oil.  Add garlic cloves and cook for about 1-2 minutes, stirring around so it doesn't burn.  Add spinach and wilt.  Once it's wilted, remove from pan and set aside.
Meanwhile, in a separate pot, start water for pasta and cook pasta according to package instructions (about 8-9 minutes to cook)
Add a little white wine (about 1/2 c) to the skillet and simmer.
In a separate small glass, add flour, a dash of water and the milk (make sure the milk isn't super cold).  Whisk with a fork until the flour is combined.  Then add this mixture to the skillet.  Stir around to blend.  If you need more liquid, repeat the wine, flour, milk and water steps.
Add juice from 1/2 lemon and a little lemon zest to the pan and stir.
Add back in the chicken and spinach and stir to coat.
Serve pasta in a bowl and add chicken mixture to the pasta.  Top with a little fresh grated Parmesan cheese.

Enjoy!
 
 

Chicken Parmesan

I'm sure most people have a favorite way to make chicken Parmesan (or a trusted recipe).  I was dabbling with some variations on this and came up with one that I really like!  It's nothing fancy but I think the taste is pretty yummy!

Ingredients:

2 boneless, skinless chicken breasts

3/4 - 1 cup Whole Wheat Italian Bread Crumb (I use the brand "4c")

Low Fat Mozzarella Cheese (I eye ball the amount needed to cover the chicken)

1 small jar Prego Sauce

1 Egg White, whisked

Directions:

Preheat oven to 375 degrees

Whisk egg white in a small shallow bowl

Put the bread crumbs in another small shallow bowl

Dip chicken in the egg white, then in the bread crumbs.  Place chicken in a baking dish sprayed with cooking spray

Bake chicken for 15 minutes.  After that time, pour sauce evenly over the chicken and put back in the oven.  Bake for another 10 minutes.  After that time, sprinkle cheese evenly over chicken and put back in the oven for about 5 more minutes, or until the cheese is bubbling.  

Enjoy!

Orange Chicken with Soy and Honey

This is a perfect 30 minute meal & wonderful for during the week!  I found it here and the only adjustments I made to the recipe is to use real garlic and fresh ginger.  B loves this dish and asks for 2nds (and 3rds!).  I mix the chicken with brown rice and steamed broccoli.

Ingredients: 
2 boneless, skinless chicken breasts, diced
2 oranges, juiced
1/4 c soy sauce
1/4 c honey
2 cloves garlic, minced
Fresh ginger, probably 1/4-1/2 tsp
Ground pepper, to taste

Directions:
Combine 2nd - 7th ingredients in a bowl and whisk
In a medium, non-stick skillet, add chicken and pour above mixture over chicken.  Stir to combine.
Cook over medium high heat for about 15 minutes.  Remove chicken and set aside.
Stir sauce until it thickens.  Add chicken back in and heat through.

Serve over rice or noodles.

Enjoy!

Lemon Chicken with Broccoli

This chicken is lighter tasting (and lighter in calories) than the traditional "chicken & broccoli" that I love from the Chinese restaurant.  The lemon makes it refreshing and yummy!  I served it over Basmati rice.

Ingredients:

2 tbsp all purpose flour

1/2 tsp table salt, divided

1/4 tsp black pepper

12 oz boneless, skinless chicken breasts, thinly sliced

2 tsp olive oil

1-1/2 c fat free reduced sodium chicken broth, divided

2 tsp minced garlic

2-1/2 c uncooked broccoli florets

2 tsp lemon zest

2 tbsp fresh parley, chopped

1 tbsp fresh lemon juice

Directions:

On a plate, combine 1-1/2 tbsp flour, 1/4 tsp salt & pepper.  Add chicken & turn to coat

Heat oil in a non-stick pan over medium high heat.  Add chicken and cook, turning occasionally until cooked and a little brown - about 5 minutes.  Remove to a plate

Put 1 c broth and garlic in same skillet and bring to a boil over high heat.  Scrape bits of chicken with wooden spoon.  Add broccoli.  Cover and cook 1 minute

In a small cup, stir together remaining broth, 1/2 tbsp flour & 1/4 tsp salt.  Add to skillet and bring to a simmer over low heat

Cover and cook until broccoli is a little crispy and sauce is thickened - about 1-1/2 minutes.  Stir in chicken and lemon zest; heat through.  

Remove skillet from heat.  Stir in parsley & lemon juice.  Toss to coat.  

4 points 

Enjoy!

Balsamic Chicken with Mushrooms

This recipe has been requested by so many people after I put the picture on Facebook.  It is a pretty easy dinner but has great flavor!  Again, it's from the WW community recipe site.  We buy our chicken from Costco so it needs to be pounded pretty thin to make cooking it on the stove top easier.  As long as you get the chicken fairly thin and even, this turns out really nice!  I don't think this picture does the meal justice - sorry!!

Ingredients:
2 tsp olive oil
3 tbsp balsamic vinegar
2 tsp Dijon mustard
1 clove garlic, crushed
1 lb boneless, skinless chicken breasts
2 cups fresh mushrooms (I use baby bella)
1/3 c chicken broth
1/4 tsp dried thyme

Directions:
In a nonstick skillet, heat 1 tsp olive oil
In a medium bowl, mix vinegar, mustard and garlic.  Add chicken & turn to coat
Transfer chicken & marinade to the skillet.  Saute chicken until cooked, about 4-5 minutes per side (with the larger Costco chicken breasts).  Transfer chicken to a platter & keep warm.  (I put my oven on 200 degrees and put the plate in there to keep the chicken warm)
Heat remaining tsp olive oil in skillet.  Saute mushrooms for about 1 minute.  Add broth, thyme and remaining balsamic vinegar.  Cook, stirring occasionally, until mushrooms are cooked and have a deep brown color.
Serve chicken topped with mushrooms

4 points

Enjoy!

Pan Seared Chicken in a Mushroom Mustard Sauce

I'm always looking for different ways to make chicken because we have so much of it!  I saw 2 recipes that looked good and ended up making this one on Friday night.  It's an easy weeknight dinner (another plus in my book!) that tastes great!  I served M's and mine over brown rice and put B's with some white rice.  The original recipe calls for tarragon but I used thyme just because I prefer it.  I was skeptical about cooking the chicken on the stove top because we had the thicker Costco chicken breasts.  I was able to pound them pretty thin and it worked out just fine.

Ingredients:

• 1 tablespoon oil
• 4 small chicken breasts, pounded thin and seasoned with salt and pepper
• salt and pepper to taste
• 1 tablespoon oil
• 8 ounces mushrooms, sliced
• 1 medium shallot, finely diced
• 1 clove garlic, chopped
• 1/2 cup chicken broth
• 1 cup chicken broth
• 1/2 cup heavy cream
• 2 tablespoons grainy mustard
• 2 tablespoons dried thyme
• salt and pepper

Directions:

Heat the oil in a large pan over medium-high heat, season the chicken with salt and pepper, add it to the pan and cook until browned, about 2-3 minutes per side and set aside.

Add the oil and mushrooms and saute until browned on both sides, about 7-8 minutes

Add the shallot and saute for 1 minute.

Add the garlic and saute for half a minute.

Add the wine, deglaze the pan, add the chicken broth and cream, bring to a boil and let simmer until reduced by half, about 5-7 minutes.

Mix in the mustard and tarragon, season with salt and pepper, return the chicken to the pan and cook for 2-3 minutes.

Italian Chicken Skillet

I saw this recipe and it looked pretty easy to throw together on a weeknight.  I made B's with regular thin chicken breasts but used chicken sausage for M's and mine.  The original recipe calls to marinade the chicken breasts first but since I was in a rush, I just did salt & pepper on the chicken breasts.   It also calls for chicken broth but I must have used all of mine.  I subbed a dry white wine and it turned out fine.  The skim evaporated milk makes it a little less calorie filled - which is always a plus too!

Ingredients:
8oz penne pasta
2 teaspoons extra virgin olive oil
1/4 small onion, minced
salt & pepper
2 garlic cloves, minced
1/2 cup chicken broth (I used dry white wine)
8oz tomato sauce (I used marinara sauce because I had it already opened in the 'fridge)
1 cup evaporated skim milk
1 teaspoon flour
4 teaspoons prepared pesto

Directions:
Saute marinated chicken in a large skillet sprayed well with non-stick spray over medium heat for 5-6 minutes a side, or until no longer pink in the center. Remove to a plate then cover loosely with foil to stay warm and set aside. Carefully wipe out skillet with a spatula or wet paper towel. Meanwhile, bring a large pot of water to a boil then season with salt and add penne. Cook until al dente then drain and set aside.

Still over medium heat, add oil to the skillet then add onions and season with salt and pepper. Saute for 3-4 minutes, or until tender, then add garlic and saute, stirring constantly, for 30 more seconds. Carefully add chicken broth then let simmer until reduced by half, about 2 minutes. Add tomato sauce and evaporated milk then whisk in flour and pesto. Simmer until thick and bubbly, about 2-3 minutes. Add cooked and drained pasta then toss to combine. Portion out to plates then top with cooked chicken.

Chicken & Broccoli Casserole

I needed a quick, easy weeknight dinner last week.  I saw this recipe and gave it a whirl.  It's nothing fancy but it was tasty.  I called it my one dish wonder!

Ingredients:
4 ounces dried medium noodles
2 1/2 cups chopped cooked chicken 
1 10 ounce package frozen chopped broccoli, thawed
1 10 3/4 ounce can condensed cream of mushroom soup
1/2 cup skim milk
1/2 cup shredded Mozzerella cheese (2 ounces)
1 teaspoon Italian Seasoning
Salt & Pepper

Directions:
Cook noodles according to package directions. Drain well.
2. 
In a 2-quart casserole stir together noodles, chicken, broccoli

In a medium mixing bowl stir together soup, milk, cheese, Italian Seasoning, Salt & Pepper.  Stir into noodle mixture.

Bake, covered, in a 350 degree F oven for 40 to 45 minutes or until heated through.  Makes 6 servings.

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Stuffed Chicken Breasts Sauteed in Balsamic

I pulled out 2 chicken breasts before heading out to work yesterday and figured I'd come up with something to do with them.  I found a recipe that called for stuffing them with all sorts of things (very few of which I had & things I didn't think B would like).  I was going to try to get to the store but ran out of time - so, I figured I could just wing it and stuff them with whatever was in the 'fridge!  Thankfully, it turned out really well and is something I'd make again!  It's an easy weeknight dinner too since the cooking time is under 30 minutes!

This isn't the best pic because the steam is shown in the picture - but here's the chicken all rolled up

 Here's how the chicken looks when you cut into it

Ingredients:

2 boneless, skinless chicken breasts - pounded thin

1 slice of Virginia baked ham (deli meat)

4 slices of Oven Roasted Turkey (deli meat)

Shredded Mozzarella cheese

Italian Seasoning

Balsamic Vinegar

Olive Oil

Salt & Pepper

Directions:

After you pound the chicken breasts, lay them flat on a cutting board

Place 1 slice of turkey in each; then layer 1/2 slice of ham on top; then the other piece of turkey; then a little Mozzarella and sprinkle some Italian seasoning in.

Roll each chicken breast, starting with the smallest end, into a jelly roll

Secure with 1 toothpick

Salt & Pepper the outside of the chicken 

Brush a little Balsamic vinegar on all sides of the chicken

Heat olive oil in skillet on medium high heat and place chicken in skillet.  Sear all sides of the chicken, about 1-2 minutes.

Add 1 tablespoon of water to the pan, reduce heat to medium-low and cover.  Cook for about 15 minutes, turning a couple of times.  

Slice chicken and serve.  

Enjoy!

Chicken with Mushrooms

I had boneless skinless chicken to use up and a baggie of various mushrooms.  I did a Google search and came across this one.  It was really easy to throw together and I think it tasted great!  I served it with broccoli and some buttered noodles (the "sauce" & mushrooms over the noodles was pretty yummy!).  An easy work night meal! 

Chicken with Mushrooms

Ingredients:

3 cups of mushrooms, sliced (I used baby bella and button mushrooms)
4 boneless, skinless chicken breast, pounded
1 egg beaten
1 cup seasoned bread crumbs
2 tbsp butter (I used olive oil)
6 oz mozzarella cheese
3/4 c chicken broth

Directions
Preheat oven to 350 degrees
Place half the mushrooms in a 9x13 pan.
Dip chicken in egg then in bread crumb mixture
In a skillet, heat the butter (or oil) and brown the chicken on each side.  Put chicken in 9x13 pan.
Cover with other half of mushrooms; sprinkle on cheese and pour in chicken broth.
Cook for 30-35 minutes

Baked Chicken & Spinach Flautas (Taquitos)

I was in a rut for what to serve for dinner and wanted something different for a chicken dish.  I found this recipe while just glancing through websites and thought it sounded good.  I used boneless skinless chicken breasts and just simmered them to cook them quickly.  Afterward, I seasoned the chicken with the dry spices and set it aside.  This came out really good and is a nice alternative to regular chicken breasts!

The original recipe calls for cilantro and since I've realized through other recipes that I really don't care for it, I omitted the cilantro.

Ingredients:

1 tbsp olive oil, plus more for brushing tortillas

1/2 cup finely diced yellow onion

1 tbsp finely diced jalapeño; leave seeds in if more heat is desired

2 tsp ground chili powder

1 1/2 tsp ground cumin

1 tsp garlic powder

1/4 cup water

2 1/2 cups shredded leftover or rotisserie chicken

1/2 cup chopped baby or flat leaf spinach

1 1/2 cups Pepper Jack cheese

1/3 cup sour cream

1 tbsp lime juice

12 (6-inch) corn or flour tortillas. Larger tortillas can be used but for best results, cut in half and start rolling from cut-side

Salsa, sour cream and guacamole, if desired, for garnish

Directions

Preheat oven to 425ºF. Lightly grease a rimmed sheet pan with olive oil and set aside.

Place a non-stick skillet over medium heat. Add onions, oil and jalapeno and cook, stirring often until onions are translucent, about 4 minutes. Add chili powder, cumin and garlic powder and stir for 30 seconds. Add water and chicken and cook until heated through, about 1 minute. Transfer to a bowl, add spinach, toss gently and let sit briefly as spinach wilts. Stir in cheese, sour cream, cilantro and lime juice and season to taste with salt and freshly ground black pepper.

Wrap tortillas in a damp paper towel or clean kitchen towel and microwave on high for 45 seconds. Working with one tortilla at a time, lay tortilla on a clean work surface and place 3-tablespoons of chicken mixture in bottom third of the tortilla; roll up tightly. Place seam-side down on prepared sheet pan and repeat with remaining tortillas, spacing evenly on the sheet pan. Lightly brush tops and sides of tortillas with olive oil and sprinkle with salt. Bake until golden brown and crispy, about 12 to 15 minutes. Serve with salsa, sour cream or guacamole, as a garnish, if desired.

 

Chicken with a Mango Salsa

I had 2 very ripe mango's that I needed to use up and wasn't sure what to do with them.  I have always wanted to try mango salsa and found this recipe.  It looked really good so I gave it a try!  The chicken was a huge success and will be made again.  I wish I could say the same for the salsa.  I have come to the realization that I really don't care for cilantro - in anything!  The taste of cilantro in this was over-powering (I didn't even use the full amount that the recipe called for) and ruined the salsa part for me.  When I got 1 or 2 bites of just the mango - I did like how that tasted with the chicken.  I would maybe try this again but with different spices / herbs.  Also, the recipe didn't say to saute the onion or garlic and next time I would definitely do that!  I subbed shallot for the green onion since I don't like green onion either.

Here's the chicken after marinating - ready for the oven

Here's the final dish

Ingredients:

Chicken:
8 boneless, skinless chicken thighs
3 garlic cloves, minced
2 tbsp freshly grated ginger
1/4 c soy sauce
1/4 c freshly squeezed lime juice

Mango Salsa:
2 mangos; peeled, pitted & cut into 1/4" pieces
3 tbsp freshly squeezed lime juice
1-2 jalepeno chiles, seeds removed, diced
3 green onions, finely sliced (I used shallot because I don't like green onions)
2/3 c lightly packed fresh cilantro leave, chopped

Directions:
Rinse chicken with cold water and pat dry.
In an oven proof baking dish, combine ingredients for chicken and turn chicken several times to coat. 
Cover baking dish and refrigerate for 2-4 hours
Combine salsa ingredients and refrigerate
Preheat oven to 375 degrees & transfer baking dish to oven.  Bake for 20-25 minutes or until done.
To serve, spoon a generous amount of salsa over chicken thighs

I served it over brown rice. 

Chicken and Avocado Enchiladas in a Creamy Avocado Sauce

M bought a big bag of avocados at Costco and a few days later turns to me and asks what we can make with them.  :-)  I started googling recipes and sent him a few to choose from.  He ended up choosing this one and it was fantastic!  They were very filling and would be great to serve when you're having guests!  I wouldn't add the green onion next time but that's just a personal taste thing.

Before the oven

Bubbling and ready to eat

M being creative for a pic of his food

Ingredients:
1 c chicken broth
1 c salsa verde
1/2 c sour cream (or Greek yogurt)
1 jalapeno, coursely chopped (seeds removed)
1 clove garlice, chopped
1 tsp cumin
salt & pepper, to taste
1 handful cilantro
1/2 lime juice
4 c cooked shredded chicken
2 avocados, diced
2 green onions (I would omit this next time but only because I don't like green onion)
2 c shredded cheddar cheese
2 c shredded monterey jack cheese
8 (7") tortillas

Directions:
Preheat oven to 350 degrees

Puree the chicken broth; salsa verde; sour cream; avocados; jalapeno; garlic; cumin; salt; pepper; cilantro & lime juice in a blender or food processor

Mix half the sauce with the chicken; avocado; green onions & half the cheese

Coat the bottom of a large baking dish with some of the sauce; wrap the chicken and avocado mixture in tortillas and place them in the dish

Top the enchiladas with remaining sauce & cheese.  Bake until the cheese has melted and sides are bubbling - about 15-20 minutes.

Quick Chicken Divan

I was in the mood for a casserole type of dish for B and me last weekend.  I have done this meal before and it always comes out nicely.  It's pretty easy to throw together too.  I made a few changes to the original recipe that I found here:
 - all ingredients were low-fat
 - used fresh broccoli instead of frozen
 - used 1/4 cup low fat sour cream and 1/4 cup low fat mayo instead of all mayo
 - used shredded cheddar and mozzarella cheeses instead of just cheddar
 - mix all ingredients (except the cheese) in a big bowl then spread in the pan (original recipe calls for layering the ingredients)

Before the oven

All done & ready to eat

Ingredients:
1 medium - large head of broccoli, florets cut into bite sized pieces
2 cooked boneless skinless chicken halves, cut into bite sized pieces
1 (10.75 oz) can of low fat cream of chicken soup
1 (10.75 oz) can of low fat cream of mushroom soup
1/4 c low fat mayo
1/4 c low fat sour cream
1 tsp lemon juice
1-1/2 cups cheddar cheese (I mixed in mozzerella cheese too)

Directions:
Preheat oven to 350 degrees
Mix first 7 ingredients together in a bowl and mix well.  Pour into baking dish (coated with Pam).
Top with grated cheese & bake for 35-40 minute over buttered noodles

Braised Chicken in a Porcini Wine Sauce

I was looking for something a little different to serve (we have chicken - a lot!) and found this recipe.  We made it exactly how the recipe called for and it turned out delicious!  M compared it to a chicken marsala, which it did taste like, just made with chicken thighs instead.  It wasn't too labor intensive and could be done on a week night for dinner.

Starting to brown the chicken

All of the ingredients simmering together

Chicken back in with the rest of the ingredients

The final product

Ingredients:
3 (.5 oz) packages of dried porcini mushrooms
1-1/2 c boiling water
1 pkg (8 pieces, cut up) bone in chicken, skin on
1/4 tsp sea salt
1/2 tsp paprika
1/4 tsp black pepper
2 tbsp flour, divided
2 tbsp olive oil
1 large shallot, chopped
2 cloves garlic, chopped
1/2 c dry white wine
1/2 c chicken stock, hot
2 sprigs thyme
1 tbsp cold butter

Directions:

Re-hydrate the mushrooms by placing them in a bowl & adding 1-1/2 c boiling water; cover with plastic wrap and allow them to soften for about 15 minutes.  Once they are softened, strain the mushrooms out of the soaking liquid & reserve the liquid for later.  Set mushrooms aside.

Season chicken with salt, pepper & paprika.  Dust each side with a little flour. 

Heat 4 qt cast iron braiser, or large heavy bottom pan over medium high heat and add 2 tbsp olive oil.  Place chicken in, skin side down and allow to brown for about 4 minutes.  Turn chicken over and brown the other side for about 2 minutes.  Remove chicken from braiser and place on clean plate. 

Reduce heat to medium low and add shallots and garlic.  After about a minute, add in the mushrooms.  Use a wooden spoon to loosen any chicken pieces and stir around.  Add back in the chicken then pour in beef stock; reserved mushroom stock; wine and thyme. 

Cover and simmer on low for about 40 minutes. 

After 40 minutes, remove chicken and set aside.  Mix cold butter & 1 tbsp flour into pot and whisk together.  (We ended up needing more flour to thicken the sauce)

Serve with warm buttered noodles; topped with chicken and sauce.

Buffalo Chicken Bites

I have really great neighbors (those of you on FB know that we get together often!).  A few weeks ago we started doing "Appetizers for Dinner Fridays".  Everyone brings something and we just un-wind after a long week.  It's been so much fun!!
Last Friday I made these little apps and found the recipe here.  The only thing I did different was add a little Blue Cheese on top of the finished product and served them along with celery and blue cheese dip.  These are easy to throw together and would be a fun app for sporting events!

Ingredients:
2 cups shredded or pulled deli rotisserie chicken
1 pkg (8 oz) cream cheese, softened (I used the 1/3 less fat)
1-1/2 c shredded Mexican Blend cheese
2 tbsp Buffalo Wing Sauce
24 wonton skins
Blue Cheese Dressing

Directions:
Heat oven to 375 degrees and spray mini muffin tins with Pam
In a medium bowl, combine chicken; cream cheese, 1 cup cheese and wing sauce
Plan 1 wonton skin in each muffin tin & fill each with the chicken mixture
Bake 6 minutes; then place the remaining cheese evenly on each muffin tin top
Bake another 2 minutes, until wontons are golden and cheese has melted
Remove & serve warm along with blue cheese for spooning on top of wonton

Spinach & Feta Stuffed Chicken

I have made this dish many times but I recently found a variation of the recipe that cuts the calories a bit.  I prefer this version better than my "old" way!  Who knew you could cut some fat out and it would still taste good?!  I found the recipe here.  I served it with grilled sweet potato fries and broccoli.

Ingredients:

Fresh spinach (about 1/2 bag)

1 tsp olive oil

1/2 cup fat free feta cheese

1/3 cup fat free Ricotta cheese

1/4 cup chopped parsley (I just used a little dry parsley)

1 small shallot, diced

2 cloves garlic, chopped

Salt & Pepper

3 boneless skinless chicken breasts

1 egg

1/2 cup seasoned bread crumbs

Toothpicks

Directions:

In a small saute pan, add olive oil, garlic & shallot.  Saute for about 1-2 minutes.  Add spinach and cook until wilted, about 2-3 minutes

Preheat oven to 350 degrees

In saute pan, add feta cheese, ricotta cheese, parsley, salt & pepper.  Stir to mix well.

Pound chicken until it's thin

Add about a tablespoon of mixture to the center of each chicken breast.  Roll the chicken breast and secure with toothpicks

In a small bowl, whisk egg and put bread crumbs in another small bowl.

Dip each rolled up chicken breast in the egg, covering all sides with egg.  Then dip the chicken in the bread crumbs, again rolling to cover all sides of the chicken.

Spray baking dish with a little cooking spray and place chicken in dish

Bake in oven for 25 minutes.  Be sure to remove toothpicks before serving.

Creamy Chicken Pasta with Broccoli Sauce

I wanted a pasta dish but didn't want a heavy sauce.  I found a recipe here after Googling "pasta and chicken" and followed the sauce recipe (mostly).  I probably made the meal more complicated and time consuming than it needed to be because I added shrimp; mushrooms and broccoli to the pasta dish too.  It turned out delicious!  The sauce is very light and tasty!   (I think it'd be fine with just chicken though!)  

Ingredients 
1 boneless skinless chicken breast
1/2 package of Baby Bella mushrooms
12 shrimp, peeled & deveined
1 small head of broccoli
2 tbsp white wine
1 tbsp flour
1 shallot, diced
1-2 tsp chopped garlic
Olive oil
1 tsp fresh thyme
1 cup chicken broth
1/2 cup milk (I used low fat)
Old Bay Seasoning
Margarine 

Directions
Cut chicken into bite size pieces
Heat olive oil in a pan and place chicken in pan, season with Salt & Pepper
Cook chicken, turning a few times.  Set aside
In a clean pan, melt 1 tbsp margarine and place shrimp in pan.  Season with Old Bay.  When shrimp start to turn pink, turn them over and season the other side.  Remove from heat after about 3 minutes or when shrimp are pink on both sides.  Set aside.
In a clean pan, melt 1 tbsp margarine and saute mushrooms until they are soft.  Set aside
Boil pot of water for pasta and cook according to package instructions & drain
Cut florets off of broccoli and reserve the stems.  Saute broccoli about 3 minutes before the rest of the meal is complete.

For the sauce:
Chop the broccoli stems into smaller pieces
Over medium heat, drizzle olive oil in pan and add shallot & garlic.  Stir frequently.
Add thyme to the mixture
Add broccoli stems to the pan and saute for about 5 minutes
Stir in white wine and simmer until it's about gone.
Add in the flour & stir
Stir in the chicken broth and milk and bring to a simmer
Simmer until the broccoli is soft
Transfer to a small blender (I used a small food processer) and puree that mixture
Return to pan to keep warm

Combine all of the ingredients and stir to mix everything all together.  

Chicken with Mushroom & Feta

I had some chicken and mushrooms in the fridge that needed to be used up.  I Google'd for some recipes and found a few that seemed interesting.  I ended up combining a few of them.  When I stuff my chicken, I usually roll it and secure with toothpicks.  Unbelievably, I've never tried butterflying the chicken - but I did this time.  Duh - that was way easier and took less time to cook than when you roll it!  I ended up stuffing the chicken with the mushrooms and some peppercorn feta I had in the refrigerator too.  I added McCormick's Cowboy Rub to the outside too for some flavor.  This turned out very good and will be added to the rotation!

Ingredients:
2 boneless skinless chicken breasts
1/2 package of baby bella mushrooms
2-3 Tbsp feta
McCormick's Cowboy Rub
Olive Oil
Margarine
Tooth picks

Directions
Preheat oven to 375 degrees
In a pan, saute mushrooms in a little margarine.  I seasoned mine with a little fresh cracked pepper
Rinse chicken and lay on cutting board.  Butterfly the chicken (not all the way through - sort of like a hot dog roll)
When the mushrooms have finished cooking, combine the feta and mushrooms in a bowl.  I let my mushrooms cool a bit before combining them.
Open chicken breasts and spoon feta mushroom mixture into chicken.  Secure with toothpicks
Rub a little McCormick's Cowboy rub on each side of the chicken
Place chicken in same pan that you sauteed the mushrooms and over medium heat, sear the chicken slightly on each side
Place chicken in shallow baking dish and bake for about 10-15 minutes (or until you don't see pink any longer)