Chicken Enchiladas
Core + points for tortillas
TIRED...it's great. I used corn tortillas and the salsa verde version.
1 cup mild green sauce (salsa verde) or Old El Paso Thick 'n Chunky salsa
1/4 cup fresh cilantro
1/4 cup parlsey
2 cloves garlic
2 cups chopped cooked chicken or turkey
3/4 cup FF shredded mozzarella
6 flour tortillas (6-inch) -points
1 medium lime, cut into wedges
1. Heat oven to 350F. Spray 11 x 7 inch glass baking dish with cooking spray. In blender or food processor, place green sauce, cilantro, parsley and garlic; cover and blend on high speed about 30 seconds or until smooth. Reserve half of mixture.
2. In medium bowl, mix remaining sauce mixture, chicken and 1/4 cup cheese. Spoon about 1/4 of chicken mixture onto each tortilla. Roll tortilla around mixture over enchiladas; sprinkle with ramining 1/2 cup cheese.
3. Bake 20-25 minutes or until throughly heated. Serve with lime wedges.
6 servings
Calories: 280
Fat 9 g
Carbs 29g
Protein 21g
Moroccan Skillet Chicken
1 tbl olive oil
4 boneless skinless chicken breasts
½ tsp salt
1 can diced tomatoes, drained
1 can sliced ripe olives, drained
3 small zucchini, cut into ½ inch slices
1 medium yellow bell pepper, sliced
1 ½ tsp ground cumin
½ tsp ground cinnamon
½ tsp salt
1 tsp grated lemon peel
Heat oil in skillet. sprinkle chicken with ½ tsp salt; add to skillet. Cook about 5 minutes, turning once, until brown.
In medium bowl, mix remaining ingredients except lemon peel; pour over chicken in skillet. Heat to boiling. Reduce heat; cover and simmer 15-20 minutes or until chicken is done. Sprinkle with lemon peel.
4 servings, calories: 250, fat 10g, protein 32g, fiber 3g
Buffalo Chicken Lasagna
Posted on Core Board by ltforver
12 WW lasagna noodles, uncooked
2 lb. skinless chicken breast, cubed
3 cups Core spaghetti sauce
1 cup mild buffalo wing sauce (used hot)
1.5 cups of water
15 oz. nonfat ricotta cheese (used 32oz)
1/2 cup egg substitute, or 4 eggs (used the eggs)
9 slices pepperjack soy cheese (used shredded ff cheddar, sprayed with olive oil mister prior to browning)
Preheat oven to 350 degrees. Spray skillet with nonstick cooking spray. Cook chicken over medium high heat for 4 minutes or until almost done. Stir in sauces and water. In a small bowl, combine ricotta and egg substitute. Spray 9x13 pan with nonstick cooking spray. Spread 1 cup of sauce in the bottom of the pan. Arrange 4 noodles over the sauce. Spread more sauce and then a layer of the ricotta mixture. Add another layer of sauce. Repeat the whole process until you end up with a layer of sauce. Cover and bake for 70 minutes. Uncover and place cheese slices on top. Bake for another 15 minutes uncovered. Let stand 10-15 minutes before serving.
NOTE: Buffalo Wing Sauce is not Core. However, Franks Red Hot Buffalo Sauce contains 110 calories for the ENTIRE bottle. Spread out over the entire lasagna, the points are minimal per serving.
Baked Slow Cooker Chicken
Submitted by: 'Cotton' Couch
Tried, but used less cooking time than recipe recommends. I also put potatoes in the aluminum foil wads.
INGREDIENTS:
· 1 (2 to 3 pound) whole chicken
· salt and pepper to taste
· 1 teaspoon paprika
DIRECTIONS:
1. Wad three pieces of aluminum foil into 3 to 4 inch balls, and place them in the bottom of the slow cooker.
2. Rinse the chicken, inside and out, under cold running water. Pat dry with paper towels. Season the chicken with the salt, pepper and paprika, and place in the slow cooker on top of the crumbled aluminum foil.
3. Set the slow cooker to High for 1 hour, then turn down to Low for about 8 to 10 hours, or until the chicken is no longer pink and the juices run clear.
Slow Cooker Chicken Cacciatore
Mnakes: 8 servings
Adapted from Kraft.com recipe
1/4 cup FF Italian Dressing
3 lb. chicken pieces (thighs and drumsticks)
1/2 lb. fresh mushrooms, sliced (about 2 cups)
1 medium onion, coarsely chopped
1/2 each: medium red and green peppers, cut into strips
1 clove garlic, minced
2 cups canned crushed tomatoes
1 tsp. salt
1 tsp. dried thyme leaves
4 cups instant brown rice, uncooked
HEAT dressing in large skillet on medium heat. Add chicken, in batches; cook 2 to 3 min. on each side or until browned on both sides.
PLACE mushrooms, onions, peppers and garlic in slow cooker; top with the chicken. Combine tomatoes, salt and thyme; pour over ingredients in slow cooker. Cover with lid. Cook on LOW for 6 to 8 hours (or on HIGH for 5 hours).
COOK rice as directed on package. Serve chicken mixture over the rice.
Dijon Chicken
1/2 cup finely diced onions
1/2 cup ff chicken broth
1 teaspoon thyme
1/4 cup dijon mustard
4 cloves garlic, finely chopped
6 boneless skinless chicken breasts, pounded thin
Combine first 5 ingredients in heavy large skillet. Bring to gentle simmer over medium-low heat.
Add chicken and season with pepper.
Cover and poach until chicken is just cooked through, about 20 minutes.
Transfer chicken to platter.
Boil liquid in skillet until reduced to sauce consistency, about 2 minutes.
(You could put the sauce in a blender at this point to make it smooth)
Pour sauce over chicken and serve.
This is very easy and makes an elegant dinner....serve over brown rice with some grilled asparagus....divine!
Chicken--Cheese Stuffed
Servings--4
4 skinless boneless chicken breast
2 oz sliced fat free or soy cheese (any flavor, but Pepper Jack, provolone and Swiss preferred
1 large egg
1/3 cup plain yellow cornmeal
2 TBS freshly grated fat free or soy parmesan cheese
2 TBS chopped Italian parsley
1/2 tsp salt
Freshly ground pepper
1 TBS olive oil
Preheat oven to 400. Using a small sharp knife, butterfly each breast by making a horizontal slit along the long side of each, cutting nearly through to the opposite side. Open the breast like a book.
Place a slice of chees on one side, leaving 1/2 inch border at the edge. Press the other side over to enclose the cheese and set aside. Repeat with the remaining breasts and cheese.
Beat the egg in a small shallow bowl. In a pie plate or shallow bowl, combine the cornmeal, parmesan cheese, parsley, salt, and pepper to taste.
Holding a stuffed breast together firmly with one hand, dip it into the egg mixture, then dredge it in the cormeal mixture. Repeat with the remaining breasts and then set aside.
Heat the oil in a large cast-iron or ovenproof nonstick skillet until very hot. Add the breast (carefully) and brown well on one side, about 2 minutes, then place the skillt in the oven.
Bake until the chicken is no longer pink inside, about 20 minutes.
Chicken Mozarella Skillet
2 boneless,skinless chicken breasts-halved
2 medium zucchini,sliced
1 cup sliced fresh mushrooms
1 cup chopped onion
1 14 1/2 oz can stewed tomatoes(not drained)
1/2 tsp Italian seasoning,cruched
1 cup fat free shredded mozarella cheese
salt,pepper,garlic powder
1. Season chicken with salt,pepper and garlic powder. Cook chicken in a hot pan sprayed with cooking spray over medium heat until no longer pink. Remove and keep warm.
2. Cook and stir zucchini,onion, and mush-
rooms until crisp-tender.(I also seasoned with salt and pepper and sprayed with a little more spray.) Add undrained tomatoes and Italian seasoning. Bring to a boil,reduce heat and simmer uncovered until thickened.
3. Return chicken to skillet;heat through. Sprinkle with cheese. Serve when cheese has melted.
EASY STUFFED CHICKEN BREASTS - CORE
by nanajennie
6 boneless chicken breasts, split in half & pounded thin
1 (16-oz) pkg frozen mixed vegetables, chopped
1 lg onion, minced
1 C chicken broth
Combine vegetables & onion and place about 2 tbsp in center of each chiken breast half & roll up. Place seam side down in shallow casserole large enough to hold all chicken pieces in single layer. Pour chicken broth over all and cover with foil. Bake at 350°F for 30-40 minutes or until done.
Serves 6
CHICKEN DIJONNAISE WITH MUSHROOM, PEPPER & TOMATO SAUCE - CORE
by nanajennie
8 boneless chicken breasts, halved, flattened slightly
1/2 C chicken broth
Dijon mustard
Bruch chicken breasts with mustard and dribble with broth. Place in single layer in roasting pan that has been sprayed with nonstick cooking spray. Bake at 350° for 20 to 25 minutes until done & tender.
Meanwhile, make mushroom, pepper, & tomato sauce:
Simmer together the following until vegetables are tender:
1/2 lb mushrooms, sliced
2 med onions, chopped
4 cloves garlic, minced
1 med red bell pepper, cut in strips
1 med green bell pepper, cut in strips
1 (16oz) can stewed tomatoes, undrained, finely chopped
1 tbsp paprika
1/8 tsp cayenne pepper
Pour sauce over chicken and serve. Serves 8
CHICKEN CREOLE - CORE
by nanajennie
SAUCE:
1 (16-oz) can stewed tomatoes, finely chopped
3 tbsp tomato paste
2 onions, finely chopped
1 red bell pepper, cut in thin strips
1 green bell pepper, cut in thin strips
6 cloves garlic, minced
1/2 tsp paprika
1/2 tsp sweet basil flakes
1/2 tsp thyme flakes
1/8 tsp cayenne pepper
1/8 tsp white pepper
6 boneless, skinless chicken breast halves, slightly flattened & sprinkled with garlic powder, onion powder, & paprika
In saucepan, place all sauce ingredients & simmer for 30 minutes or until onions & peppers are softened.
In 9" X 13" pan, place chicken breasts and bake at 350° for 20 minutes. Pour sauce over the breasts and bake for an additional 10 minutes.
Serves 6
Easy Bistro Chicken
source: adapted from Kraft foods.com
2 tsp. healthy oil
3 cups sliced fresh mushrooms
1 medium onion, chopped
1 can (15 oz.) stewed tomatoes, undrained
1/4 cup FF Italian Dressing
3 Tbsp. tomato paste
4 small boneless skinless chicken breast halves (1 lb.)
1 cup FF Mozzarella Cheese
2 slices bacon, cooked and crumbled, optional points
HEAT oil in large nonstick skillet on medium-high heat. Add mushrooms and onions; cook 5 min., stirring occasionally. Stir in tomatoes with their liquid, the dressing and tomato paste.
ADD chicken; cover. Reduce heat to medium-low. Simmer 12 min. or until chicken is cooked through.
SPRINKLE with cheese and bacon; simmer, uncovered, 5 min. or until cheese is melted. Serve over hot cooked brown rice, if desired.
Serve with hot cooked brown rice, orzo or couscous
Great Substitute Substitute 1/4 cup bacon bits for the cooked and crumbled bacon. (points)
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Chicken Piccata Core Chicken Garlic Soup
Smothered Chicken and Barley | |
POSTED BY ALGTEACHER
This recipe was given to us at a WW meeting shortly after CORE was introduced. It is easy and very filling.
Southwest Easy Oven Chicken
A CORE recipe
1 cup low sodium, fat free chicken broth
1-15 oz. can black beans, rinsed and drained
1-15 oz. can red kidney beans, rinsed and drained
¾ cup mild salsa
2 garlic cloves, minced
1 # skinless, boneless chicken breast, cut into 2” pieces
Preheat oven to 350 degrees. Combine all ingredients in 13 x 9 pan. Cover with foil.
Cook approximately 1 hour.
Serve over brown rice.
I add a can of whole kernel corn, drained.
This is a delicious recipe.
CAJUN CHICKEN STRIPS
4-5 servings
1 Tbsp flour
1 tsp poultry seasoning
3/4 tsp garlic salt
1/2 tsp paprika
1/4 tsp black pepper
1/8-1/4 tsp cayenne pepper
1-1/2 lbs. skinless/boneless chicken breast; cut in strips
2 Tbsp FF butter
Combine first 6 ingredients in a zip lock bag. Add chicken strips and shake to coat. In a skillet melt butter and cook coated strips about 8-10 minutes or until juice runs clear.
Slow-Cooker Chicken Cacciatore
(Tried and True... this is one of my FAVORITE things to make!!!! I blended 2 different WW recipes to come up with this. This tastes even better reheated the next day!!!!)
posted by mom2las
8 Chicken Thighs (about 2 pounds), skinned (and I recommend boneless)
3/4 teaspoon Salt
1/4 teaspoon fresh ground pepper
1 1/2 teaspoons dried marjoram
3 teaspoons olive oil
2 assorted bell peppers, such as red and green, seeded and chopped
1 onion, chopped
2 celery stalks, chopped
2 carrots, thinly sliced (I chunk them)
1 28oz can of Plum Tomatoes, chopped
1/4 pound fresh white mushrooms, sliced
4 garlic cloves, minced (I buy a jar of minced garlic and keep it in the fridge, it lasts a long time and is always there when I need it!)
1. Sprinkle the chicken with half teaspoon of salt and 1/8 teaspoon of pepper. Heat 2 teaspoons of the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until browned, about 3 minutes each side. Move chicken to the slow cooker (5-6 quart slow cooker).
2. Heat the remaining teaspoon of oil in the skillet. Add the bell peppers, onion, carrots, celery, tomatoes, mushrooms, marjoram, garlic, and remaining salt and pepper to the skillet. Cook until the vegetables are softened. Transfer mixture to slow cooker; mix well. Cover and cook until the chicken and veggies are fork tender, 3-4 hours on high or 6-8 on low. (Low is better)
3. Transfer cooked chicken to a serving platter. Strain the sauce through a strainer into a medium saucepan. Add the vegetables to the chicken; cover and keep warm. Bring the sauce to a boil over medium-high heat. Cook, stirring occasionally, until the sauce is slightly thickened and reduced, about 10 minutes. Serve the sauce with the chicken and vegetables.
Makes 4 servings. POINTS value: 7
However this recipe is ALL CORE!
Can be served over whole wheat pasta if desired. Also core. Add 2 points if you use regular macaroni.
Mexican Lasagna
Posted by Caroline101
Cooking spray
12 ounces cooked chicken, cut into 1-inch cubes (about 3 cups)
1 cup sour cream (low-fat or ff)
1 cup shredded Monterey Jack cheese (regular or low-fat), divided (can use ff)
1 cup shredded Cheddar (regular or low-fat), divided (can use ff)
1/2 cup mild, medium or hot salsa
1 (4-ounce) can chopped green chiles
2 tablespoons chopped fresh cilantro leaves
1 teaspoon ground chili powder
1/4 teaspoon cayenne pepper, or to taste
8 (6-inch) corn tortillas, cut into 6 wedges (use pts)
Preheat oven to 350 degrees F.
Coat an 11 by 7-inch baking pan with cooking spray.
In a large bowl, combine chicken, sour cream, 3/4 cup of the Monterey Jack cheese, 3/4 cup of the Cheddar, salsa, chiles, cilantro, chili powder, and cayenne pepper. Mix well and set aside.
Arrange half of the tortilla pieces in the bottom of prepared pan, overlapping pieces slightly to cover the surface. Top with half of the chicken mixture and smooth over with the back of a spoon to even the top. Layer remaining tortillas over top, and spoon over remaining chicken mixture. Top with remaining 1/4 cup each of Monterey Jack and cheddar cheeses.
Cover with foil and bake 30 minutes. Uncover and bake 30 more minutes, until top is golden and bubbly. Let stand 5 minutes before serving.
To reheat, bake in a preheated 375 degree F oven for 15 min
Chicken Caesar Salad
posted by Caroline101
1 cup reduced-sodium chicken broth
2 1/2 tablespoons grated (FF) Parmesan
1 tablespoon olive oil
1 teaspoon Dijon mustard
2 cloves garlic, minced
1 teaspoon anchovy paste
6 cups chopped Romaine lettuce
2 cups cooked chicken, cut into 1-inch cubes or shredded
1 cup cherry or grape tomatoes
1 cup herb-seasoned croutons (use pts)
In a blender, combine chicken broth, Parmesan, olive oil, mustard, garlic, and anchovy paste. Puree until smooth and blended. Transfer lettuce to a large bowl and top with chicken, tomatoes and croutons. Pour dressing over salad just before serving.
Garlic-Lime Chicken with Olives
Posted by Caroline 101
Cooking spray
3 pounds boneless skinless chicken breast halves*
1 cup diced onion
2 to 3 cloves garlic, minced
2 tablespoons fresh lime juice
1 tablespoon molasses
2 teaspoons Worcestershire sauce
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup pitted and sliced Greek olives, such as kalamata
*This amount of chicken is for 3 meals based on chicken. If you are only using it for this meal, use 1 pound.
Preheat oven to 400 degrees F.
Coat a large roasting pan with cooking spray. In a large bowl, combine chicken, onion, garlic, lime juice, molasses, Worcestershire sauce, cumin, oregano, salt, and black pepper. Toss to coat.
Transfer chicken to prepared pan and pour over any remaining marinade. Arrange olives over and around chicken in pan. Roast 30 to 35 minutes, until chicken is cooked through. Serve 1/3 of the chicken tonight and reserve remaining chicken in the refrigerator for other meals.
She made the following with the rest of the chicken.