Skillet Barbecue Chicken

It's been a while since I blogged. There are 2 reasons for this....

1. I don't have the time or energy to blog.

2. More importantly, I don't have the time or energy to try new recipes!

I have been really slack in the kitchen lately. I'm working full time and by the time I'm home I mentally cannot wrap my mind around trying new recipes or sometimes even cooking at all. We're not starving here, but definitely are spending more money eating out than ever. I hate it. I feel completely responsible and lazy. Luckily, Charlie puts up with it. In fact, he doesn't even just put up with it, he lovingly tells me it's okay!

I miss cooking. I miss the days when I had all the time in the world to search for recipes to try. I miss having dinner on the table when Charlie came home. New recipes. Exciting recipes. I long for summer break, one of the luxuries of being a teacher. Working at a year round school is supposed to be awesome. A 3 week break every quarter sounds lovely. But me? No real break since Christmas. I need it. I know, I know. Most people have to work all year. No breaks unless they take a vacation. So who am I to complain? Yet I do, and will contine to complain. :)

Another joy of teaching, besides the breaks of course, is student gifts, sometimes. A lot of times we get those "apple" items. And other times we get awesome, useful things! Teacher Appreciation Week was a few weeks ago. I got Starbucks, gift cards, flowers, and a cookbook! A cookbook!!! A good one too! Better yet, a healthy one! Yay! Just what we need! So many things in the title catch my eye....

Cooking Light: a reputable source, and LIGHT!

Fast: exactly what I need right now!

Weeknight: Not a lot of time or energy needed!

So this one comes from my new cookbook!

Skillet Barbecue Chicken

Source: Cooking Light Fresh Food Fast Weeknight Meals

4 Chicken breast halves

3 garlic gloves, minced

1 T seasoning blend (the recipe says Southwest Chipotle, I used some chicken seasoning I had for the grill)

1/4 tsp. kosher salt

1 T olive oil

1/2 C BBQ sauce

1/4 C water

Pound chicken to 1/2" thickness. Rub chicken with garlic and sprinkle with salt. Season with seasoning blend.

Heat oil in skillet over medium high heat. Cook chicken 3-4 minutes on each side. Add barbecue sauce and water to skillet. Cook 1-2 minutes until chicken is done.

BBQ Chicken Quesadillas

I printed off this recipe last summer and FINALLY got around to cooking them! We really liked them and will definitely have them again! I cooked these in the oven to make things easier in the kitchen, but next time I'm going to make them in a pan. I also think bacon would be a really yummy addition!

BBQ Chicken Quesadillas

2 T oil
1 1/2 sweet onions, sliced
2 T honey
3 chicken breasts, diced
3/4 C BBQ Sauce
1 C shredded Mexican cheese
4 10" flour tortillas

Heat 1 T of oil in a large skillet over medium high heat. Add the onions. Cook until caramelized. Add the honey. Remove from pan and set aside. Add the remaining oil and chicken. Cook until chicken is cooked through. Cover with barbecue sauce and heat through. Layer the chicken, onions, and cheese on the tortillas and bake for 20 minutes at 350.

To cook on stove top: Spray skillet with cooking spray. Place tortilla on the skillet and sprinkle the cheese over the whole tortilla. On half of the tortilla, add the chicken and onion. Heat until the cheese is melted and edges of the tortilla begin to brown. Fold over and let it sit for about a minute.

Chicken Tortilla Soup

So another healthy recipe. I've made Mexican food a lot this week. I think it's healthy because the spices give it the flavor. This soup was good, but I wasn't full afterwards. I desperately wanted to make brownies! So much for cooking healthy! I haven't made it to the kitchen to make them yet. I might make it through the night without them...MIGHT! This soup was a little bland. I wonder if this has to do with the fact that I used cumin seeds instead of ground cumin.

This recipe was in the section of the cookbook titled "Relax while it cooks." This couldn't have been further from the truth for me tonight! I'm not saying that it will be for you though! First, it took me forever to chop my veggies! My food chopper wasn't cooperating and I reverted back to my trusty old knife and cutting board! Then, I realized I didn't have any chicken broth! Ugh! I always make my grocery list off of my menu for the week and somehow I missed this one! Luckily, Charlie worked from home today and he ran to Harris Teeter for me! Then...I was misreading the recipe. I thought she said to use a crock pot, which I thought was strange...and my chicken wasn't cooking in the 4 minutes it was supposed to. So 2 1/2 hours later we ate! At least I got some cleaning done during that 2 1/2 hours. AND! As I type this recipe I realize that this was supposed to have cheese in it! How did I miss that as well! I think I need to go to bed...obviously my brain isn't working today!

Charlie and I both put the cheese on our soup for lunch leftovers and found it much better!

My healthy tip I learned this time...when cooking veggies cook them in a pan sprayed with nonstick spray instead of oil. It worked wonders and saved calories!

Here's the breakdown on the healthy aspects of this recipe:

• Bake the tortillas instead of frying them


• Using reduced fat cheese, and less of it


• Eliminating the oil for cooking veggies

Calories before...402
after...275

Fat before...20
after...4

Per serving...serves 6


Chicken Tortilla Soup
Source: More Healthy Homestyle Cooking

6 corn tortillas (6" diameter)
3/4 lb. boneless, skinless chicken breast, cut into thin strips
1 green bell pepper, chopped
1 red bell pepper, chopped
3 carrots, chopped
1 small onion, chopped
2 garlic cloves, chopped
6 C fat-free chicken broth
10 oz frozen corn kernels
1 1/2 tsp. ground cumin
3 tomatoes, chopped (we only used 1)
6 T shredded reduced-fat Cheddar cheese

Preheat the oven to 375. Coat a baking sheet with nonstick spray. Cut the tortillas in half and then in short strips. Lay in a single layer on the baking sheet. Spray lightly with nonstick spray. Bake for 10 minutes. Set aside to cool.

Coat a large pot with nonstick spray and warm over medium-low heat. Add the chicken, peppers, carrots, onion, and garlic. Cook for 4 minutes or the chicken isn't pink. Add the broth, corn and cumin. Bring to a boil over high heat. Reduce to low and cook for 30 minutes.

Place a layer of tomatoes in a bowl. Scatter tortilla strips on top. Ladle the soup on top. Top with more tortilla strips and cheese.

Turkey (or Chicken) Pot Pie

We had so much leftover turkey from Thanksgiving! I cooked a small turkey breast for the two of us, gave some to my sister, ate off of it for a day or two, and still had turkey leftover! So I made a pot pie with it! Believe it or not, there was still enough turkey left for a sandwich, but I don't care if I see any turkey for quite some time!

This recipe was for chicken pot pie, but I used the turkey. If you remember I made a healthy version of pot pie some time back. Charlie was NOT a fan! He loved this one. My pie plate is at my mom's so I made it in a square casserole dish. I also didn't make my own crust and only had one crust in the freezer. I wish I had used a double crust, next time!

I don't know if you can tell, but I tried to get creative with the crust when piercing it to vent. It has our monogram :)

Turkey Pot Pie

Source: Pillsbury

1/3 C butter

1/3 C onion, chopped

1/3 C all-purpose flour

1/2 tsp salt

1/4 tsp pepper

Poultry seasoning (my addition)

1 can (14 oz) chicken broth

1/2 C milk

2 1/2 C shredded cooked turkey or chicken

2 C veggies (I used peas and carrots), if frozen, thawed

Heat oven to 425. Line a pie plate with crust.

In a saucepan, melt butter over medium heat. Add onion, cook 2 minutes, stirring frequently. Stir in flour, salt, pepper, and poultry seasoning. Stir in broth and milk. Cook and stir until bubbly and thickened. Add in turkey (chicken) and vegetables. Remove from heat. Spoon into crust. Top with second crust and seal edges. Cut slits in crust to vent.

Bake 30-40 minutes. During last 15 minutes cover edges with foil to keep from burning. Let sit for 5 minutes to cool before serving.

Chicken and Apples in Honey Mustard Sauce

I printed off this recipe in July and just got around to making it. Charlie was not a fan of this, which is sad because I LOVED this!!! The only thing I would do differently is pouring the sauce over the apples. The chicken was amazing and I think I would have loved the apples just as much if they weren't covered in the Honey Mustard Sauce. Don't let Charlie's opinion of this dish hinder you from making it. And if you do...invite me over!

Just a thought, a bet this would make really good pork chops! Maybe I'll try again...

Sorry there's no picture. I started a new job last week and taking a picture didn't even register! Charlie's out of town this week, so I won't be cooking. Then I have my wisdom teeth out. This will probably be the last post until sometime in November. I have a ton of pumpkin recipes up my sleeve...stay tuned!

Chicken and Apples in Honey Mustard Sauce
Source: Simply Recipes

1/2 C apple cider
1 1/2 tsp. cornstarch
Salt and pepper
1 T honey
1 T mustard
2 T seasoned dry breadcrumbs
4 chicken breasts
1 T olive oil
2 small unpeeled apples, cored and sliced
1/2 C chicken broth

Whisk cider, cornstarch, mustard, honey, salt, and pepper in a bowl. Set aside. Lightly coat chicken in breadcrumbs.

In a large skillet, heat oil and add the chicken. Cook over medium heat until golden brown on one side. Turn chicken and add the apple slices. Brown the other side of the chicken.

Add chicken broth, cover and simmer about 15 minutes.

With slotted spoon, remove chicken and apples. Whisk cider mixture and then add to skillet. Cover over high heat, stirring occasionally, until thickened and bubbly. Spoon over chicken (and maybe apples). YUM!

Baked Aloha Chicken

When I was on my desperate search for healthy recipes a few weeks ago, my friend Julie came to the rescue and sent this recipe. I just got around to making it. Julie met her husband around the same time Charlie and I met and got married the day after us. Her and her husband are much healthier than Charlie and I. They do things like marathons together. Shh...don't tell Charlie...he might get some crazy idea in his head! :)

I made a similar recipe to this one in the crock pot and it was horrible! We barely touched our dinner and then threw it away it was so bad! So I was a little afraid to try this one, but it was very tasty! Also, I didn't have an oven proof skillet. So I transferred the chicken to a baking dish and it worked just fine.

Baked Aloha Chicken

Source: Julie Morgan and 1,000 Gluten Free Recipes

4 chicken breasts, boneless, skinless

salt and pepper

2 T olive oil

8 oz. crushed pineapple

1/2 C dry white wine

1 T Worcestershire sauce

1 T Dijon mustard

1 garlic clove, minced

1 tsp. chopped fresh thyme or 1/2 tsp. dried

1/2 tsp. chopped fresh tarragon or 1/4 tsp. dried

Preheat oven to 375. Sprinkle the chicken with salt and pepper. In a 10" ovenproof skillet, heat the oil over medium high heat. Cook chicken until golden brown on each side, about 10 minutes.

In a small bowl mix together the remaining ingredients. Pour oven the chicken. Cover and bake for 45 minute. Uncover and turn chicken. Bake for another 10 minutes.

Thanks Julie!

Poppy Seed Chicken Casserole

This is my friend Allison's recipe. I had this at her house one Halloween night a few years ago. Allison is a wonderful friend and so hilarious. I spent many days and nights crying at her house and eating her food! Where would I be without her? It's amazing she even still talks to me. :)


Last year my Christmas present to Charlie was food. I've told you before how before me he lived off of canned veggies and rice. So, what's more perfect than a home-cooked meal for a present! I made a bunch of different dishes and then froze them all. All he had to do was defrost and heat them up! He loved them. This is one of the dishes I made. It's so easy and cheap to make. Warning though...it is NOT healthy! Between the sodium in the crackers and cream of chicken soup you could probably get your fill for the week. I've heard a lot about people hating recipes with cream of anything soups. They're just so yummy and quick! I'll have to do some more research on the topic.



Poppy Seed Chicken Casserole
Source: Allison Kyff


16 oz sour cream
1 can cream of chicken soup
2 tsp. poppy seeds
2 1/2 C chicken, cooked
1 sleeve of Saltine crackers
1/2 C butter, melted


Preheat oven to 350. Cook the chicken and then shred. (I boiled mine and put in the food processor.) Mix together the chicken, sour cream, soup, and poppy seeds. Pour into a baking dish. (I used a square one, but this would definitely fit in a 9x13.) Combine the crackers and butter. Spread over the top of the chicken mixture. Bake for 25-30 minutes.

Sweet and Sour Chicken

I've been told that I start almost every post with how delicious I think the recipe is. So from now on, just assume that if it makes it to the blog we love it! I won't post anything we wouldn't eat again! :)

This was the first meal I made that was Chinese when we got married. Charlie had a bad day today at work. So, it's a perfect date night meal! We're having this with a Redbox movie and some cuddles on the couch. Surely, that will cheer him up!

This is an easy meal, but takes some time to cook. So don't plan on throwing this together really quickly when you get home.


Sweet and Sour Chicken
Source: My Kitchen Cafe

Chicken
3 chicken breasts, boneless, skinless
Salt and pepper
1 C cornstarch
3 eggs, beaten
1/4 oil

Cut the chicken into either cubes or strips. Season with salt and pepper. Dip the chicken in cornstarch and then the egg. Fry until brown, but not cooked quite all the way through. Place in a single layer in a baking dish. Mix the sauce and pour oven the chicken.

Sauce
3/4 C sugar
4 T ketchup
1/2 C vinegar
1 T soy sauce
1 tsp. garlic salt

Bake for 1 hour at 325°. Turn chicken every 15 minutes. If you want more sauce (we always do) make another batch and boil on the stove for about 7 minutes. It should thicken and reduce. Serve with rice. YUMMY!

Chicken Pot Pie

Healthy recipe number two. We had a lot of leftovers from the pork loin and then went out another night. I really haven't had to cook much this week. So here is my second chance at cooking healthy. I wouldn't say this is super healthy because of all the milk and the crust, but I would say it's healthiER than your average pot pie recipe. Definitely better for you than Marie Calendar's!

This was tasty, although my favorite part was the crust (not from scratch). Charlie thought it was a little bland, so maybe next time I'll add more spice. I don't know. You can substitute the apple juice for a dry white wine. Funny how we didn't have wine, but did have apple juice. You'd think we have kids, but we don't. I got this recipe at the library last weekend from a magazine. I don't remember which one though...sorry!

Oh! and if you remember from the dill pork tenderloin I used too much dill because it was supposed to be fresh. This is the ratio for fresh to dried...3:1...so in this recipe I used 1 tsp. dried thyme instead of 1 T fresh.

Chicken Pot Pie

1 lb chicken breast

1 T olive oil

1 onion, chopped

4 carrots, diced (I used half a small bag of baby carrots)

3 T flour

1/2 C apple juice

2 C milk

10 oz frozen peas

1 T fresh Thyme

3/4 tsp salt

1/4 tsp pepper

9 in pie crust (the frozen kind you unroll)

Heat oven to 400°. Cook chicken in a pot of simmering water 10-12 minutes until cooked through (165°). Shred.

Meanwhile, heat oil in a saucepan on high heat. Add onions and carrots. Cook for about 7 minutes. Reduce heat to a low med-high (a 6 on my stove). Sprinkle with flour, stirring, for about 1 minute. Add apple juice and cook for 5 minutes. Add milk and cook for just a couple minutes. Stir in chicken peas, thyme, salt, and pepper.

Transfer to pie dish. Cover with crust and seal edges. Cut vents in crust. Bake for 35 minutes on a baking sheet.

Roasted Orange and Thyme Chicken Thighs

The first time I make a meal from a recipe I stick to exactly what the recipe says. Unless of course we're talking about garlic and then I go crazy. So I made this yummy meal for family last night. Charlie wondered why we were having chicken thighs. I never buy thighs, it's usually breasts, but that's what the recipe said so that's what I did! You could make this with any kind of chicken you want. Although, I will say our thighs were very juicy and just fell apart. I miss having skin on my chicken too. Some people think it's gross, but it's so yummy...and yes, I know so bad for you.

This did not have a strong orange flavor like I expected. I didn't use any extra sauce on my plate, but everyone at the table who did said you could taste the orange in the extra sauce.

Roasted Orange and Thyme Chicken

10 chicken thighs
olive oil
salt
pepper

3 T olive oil
1 small red onion, diced
3 C orange juice
2 tsp thyme, dried
1/4 C maple syrup
2 T soy sauce
1/2 tsp pepper
1/2 tsp salt

Preheat oven to 375°. Place chicken in a baking dish and drizzle with olive oil. Season with salt and pepper. Set aside.

Heat 3 T of olive oil in a small sauce pan and saute onions. Once onions are sauteed, cook chicken in the oven for 20 minutes. Meanwhile, add OJ and thyme to the onions and bring to boil. Cook for about 20 minutes, until reduce to about 1/2 cup. Stir occasionally. Add syrup, soy sauce, salt and pepper. Boil for about 3 minutes. Remove from heat.

After chicken has cooked for 20 minutes, brush with generous amount of sauce. Return to oven and cook for another 15 minutes or until chicken is done. Serve with remaining sauce on the side.

Linguine in a Tomato Cream Sauce

This is another restaurant quality meal! Except this one's a little quicker and easier to make than the garlic chicken farfalle. I've made this twice. Once with chicken and once without. And once with fettuccine and another time with linguine. I think we prefer the linguine. I am indifferent about the chicken. I think it gets lost in the meal. Maybe grilled chicken would be better. If you're making this for a crowd I would add the chicken for a little more bulk to fill everyone up with! To make it without the sauteed chicken just half the butter and olive oil in the beginning.

Linguine in a Tomato Cream Sauce

1/4 C butter

1/4 C olive oil

2-3 chicken breasts, boneless, skinless, cut into cubes

1 onion, chopped fine

5 garlic cloves, minced

1 C whipping cream

1 packet Alfredo sauce mix

15 oz can Italian tomatoes, pureed

1/2 tsp salt

1/2 tsp pepper

2 T dried basil

2 T Italian seasoning

1 lb linguine

1/2 C grated Parmesan

*Start water for noodles when you begin making the sauce.

In a large skillet, heat olive oil and butter over medium-high heat. Add chicken, onion, and garlic. Saute until chicken is lightly browned.

Stir in Alfredo packet, whipping cream, tomatoes, salt and pepper. Reduce heat and simmer until sauce thickens. Stir in Italian seasoning and basil. Remove from heat.

In a large bowl, toss pasta and sauce together. Sprinkle with Parmesan cheese. Enjoy!

Chicken and Dumplings

It's been chilly here today and I love it! Fall is my favorite season. I love the smell of the crisp air and putting on comfortable jeans. Fall is also my favorite because it reminds me of falling in love. In just 2 weeks Charlie and I will have been together a year. Crazy considering we're already married :)
This meal cooks in the crockpot and makes the house smell so yummy!

Chicken and Dumplings

4 chicken breast, boneless, skinless
2 T butter
2 cans Cream of Chicken Soup
1 onion, diced
2 carrots, sliced
2 celery stalks, sliced
1 tube of Grands biscuits, cut into eighths

Place chicken, butter, soup, onion, celery, and carrots in the crockpot. Add 3 cups of water. Cook on high for 5 hours. Using 2 forks, shred the chicken. One hour before serving top with biscuits. Cook for one more hour. Enjoy!

Bacon Cheeseburger Chicken

Charlie liked this and said if it were healthy he would want it again....he's still on his "we need to healthy" kick. Too bad it's not! :) I liked it and would make it again, but next time I would make it a little different. I'll post the recipe and then afterwards I'll post what I would change. There's a picture, but it's currently stuck on the camera and we can't get it off. You can follow the link to the source to see Amanda's if you really want. Oh, and Krystal, or anyone else who hates anything white and creamy, you don't notice or see the ranch dressing once it's cooked! Girl Scout's Honor :)

Bacon Cheeseburger Chicken
Source: Kevin and Amanda

2 T olive oil
2 T butter
6 chicken breasts, boneless, skinless, split
1/4 C teriyaki sauce
1/2 C Ranch dressing
1 C shredded cheddar cheese
Bacon Bits (I used homemade)

Preheat oven to 350°. In a large skillet, heat oil and butter over medium-high heat. (I didn't use butter and oil, I used the bacon grease from my bacon bits) Add chicken breasts and saute about 5 minutes on each side. Place chicken in a 9x13 glass dish. Pour teriyaki over chicken and then Ranch. Top with cheese and bacon. Bake for 40 minutes. Enjoy

****OKAY-Next time I make this I would wait to top with cheese and bacon because it melted off and ended up in the pan. Also, I used a larger pan than said and think it would have been better if all my chicken would have been touching. It might help keep the cheese on the chicken. Next time, I may wait until the last 10 minutes to do the cheese and bacon.

If we get the pic off the camera I'll post it :)

Chicken and Rice

This is super quick to put together and oh so creamy! My husband and brother-in-law approve this one!I am proud of this picture...I took it myself :)

Chicken and Rice
Source: Aunt Linda

1 can Cream of Chicken soup
1 can Cream of Celery soup
1 cup uncooked rice
1/2 cups hot water
6 chicken tenders (or whatever you need for your family)
Squeeze butter
Salt
Pepper

Preheat oven to 350°. Mix together the soups, rice and water. Pour into a 9x13 Pyrex dish. Place chicken on top. Squeeze butter on top of chicken (I'm generous with this!). Sprinkle with salt and pepper. Bake covered for 30 minutes. Then bake for another 15. Enjoy!

Garlic Chicken Farfalle

Oh. My. Gosh. You have to cook this! It was by no means healthy or quick, but it was SO worth every bite! This is restaurant quality. Charlie said, "Are you going to keep making new recipes because I want to eat this again!" I'm linking you to my source for this recipe (who got if from someone else) but I did make adjustments, so I will post how I made it. Seriously, I can not emphasize enough how good this was. I was sad when my belly was full because I wanted to eat more! Luckily, we have leftovers!

I am by no means a food photographer, or any photographer for that matter...but don't let this terrible picture hinder you from making this!

Garlic Chicken Farfalle

Source: Kevin and Amanda

16 oz. Farfalle pasta (I used 12 because that's what I had, but I wish I had 16)

1 c. heavy whipping cream

3-4 chicken breasts, boneless, skinless (I used 2 because it's just us)

3 cloves garlic, chopped

1/2 T pepper

1/2 c butter (one stick)

1 lb bacon, crumbled

1 c shredded Italian blend cheese

1 bottle of mesquite marinade

Cook the chicken breasts with the marinade in a crock pot on low for 6 hours. Take chicken out, don't save marinade, let it cool, and shred the chicken. Set aside.

Boil the pasta. In a saucepan melt butter. On low, add garlic, whipping cream, pepper, cheese, and bacon. Whisk together for 3-4 minutes. In a large bowl, pour the sauce over the pasta. Mix in the chicken. Top with more cheese. Serve!

***To make this a quicker meal, you can substitute the chicken for one of those rotisserie chickens from the store. You can also use bacon bits, but I highly recommend making your own. It adds a great flavor!

Honey Chicken

This was yum! Charlie said it was better than the kind you get off a Chinese buffet because it wasn't as sweet or covered in sauce. It really was good. The sauce was almost clear which is also different from the kind you get at the restaurant. There's no picture because Charlie's camera died and mine was only giving me extremely blurry photos. AND I don't want to steal this time because mine didn't look like hers! Her sauce was the golden color you get when you eat out. I don't know why mine was different, but it was still super delicious! So just trust me that this one is worth making!

Honey Chicken
Source: Real Mom Kitchen

3 boneless skinless chicken breast, cut into cubes
1/3 cup Cornstarch
Vegetable Oil
1 ½ tablespoons oil
2 teaspoon ginger (minced)
3 tablespoons garlic (minced)...I used like 6 cloves :)
1 teaspoon salt
3 tablespoons honey
1 teaspoon rice wine vinegar
½ cup water
1 teaspoon cornstarch (mixed with 1 teaspoon water)
Sesame seeds (for garnish)...I didn't use this

Roll the cubed chicken in cornstarch and then fry in hot oil. Set aside.

Heat 1 ½ tablespoons of oil in your wok or sauce pan. Add garlic and ginger and stir fry for 30 seconds. Add salt, honey, vinegar, and water. Mix well. Combine 1 teaspoon of water with 1 teaspoon of cornstarch.

***This made enough for the 2 of us with no leftovers! We served it over white rice. So you may want to double it for a family! I would definitely double the sauce if I made it with any more than 3 pieces of chicken.

Garlic Lime Chicken Marinade

Charlie wants us to eat healthy. This really puts a crimp in trying to use all the recipes I've found recently. We dedicated this week "healthy week" and I went on a hunt for healthy recipes. This was a good marinade and our chicken was delicious! The flavor didn't over power the chicken at all. I was afraid I wouldn't like it when I made the marinade, but I will make this again! Kudos to Charlie for his awesome grilling skills!

I've loved cooking and getting to use all of my awesome kitchen items. If you attended any of my bridal showers you know I got a ton of kitchen stuff! I love it! Mom and Paul gave me a juicer attachment for my Kitchenaid mixer. I've been waiting for an excuse to use it. This was perfect!

The website I got this recipe from didn't have a photo. This meant I couldn't steal theirs and had to take my own! Oh no! I can only imagine my sister, Krystal, shaking her head in shame. :)

Garlic Lime Chicken Marinade

Source: Diet Recipes Blog

1/2 teaspoon dry mustard
1 tablespoon Worcestershire Sauce
1/2 cup Soy Sauce
3 garlic cloves, minced
1/4 cup Fresh lime juice (2 limes)
1/2 teaspoon fresh coarse ground black pepper

Mix all ingredients together. Marinate chicken in a bag in the fridge for at least 2 hours. Grill.

Nutritional Info for one chicken breast:
Calories: 162

Chicken Parmesan

I've made this recipe a few times and every time I love it! It's really easy and it's Weight Watchers! Everyone that eats it thinks it's yummy. I had friends over for dinner last night and decided to break away from trying new recipes every night for them. Wednesday night's dinner didn't get posted because it tasted terrible and I wasn't happy with 2 dinner recipes over the weekend. So I decided to play it safe and made something I knew was good! Chicken Parmesan
Source: Gina's Weight Watcher Recipes

4 (8 oz) chicken breast halves, sliced in half
3/4 cup seasoned breadcrumbs
1/4 cup grated Parmesan cheese
2 tbsp butter, melted
3/4 cup reduced fat mozzarella cheese
1 cup marinara

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.

***I don't cut my chicken breasts in half. So I guess I'm getting twice the points in a piece of chicken. Although one time I made this with chicken tenderloins. That would be a good alternative than making it with whole breasts and it would be truer to the points!

Calories per piece: 223
WW Points per piece: 5.5