Week 41: Recipe #4--Chicken Alfredo Roll-Ups

Yummmmm.....these were good!  Probably not the best if you're counting points, calories, or carbs, but they were GOOD.  And you can splurge every now and again, right?  This recipe comes from a blog called Mmm...Cafe (see link below).  I followed the recipe exactly, as well as making the homemade alfredo sauce.  Because of that, and having to cook the chicken (I'd get a rotisserie next time), this recipe was a bit time-consuming to make.  However, if you already had cooked chicken at the ready, and you used store-bought alfredo sauce, or had some pre-made, this would come together pretty quickly.  I can say, I wouldn't use store-bought after this sauce.  It was really tasty.  Loved it.  The whole meal was a huge hit with the husband and kids as well.  I served these roll-ups with green beans and applesauce.  Makes 9 roll-ups.  **The original recipe says that 3 roll-ups are a serving, so there are 3 servings.  However, my husband and I were satisfied with 1 roll-up each...I could maybe eat 2, but 3 would be too much.

You'll Need:

• 9 lasagna noodles
• 2 c. cooked, shredded chicken
• oregano
• garlic salt
• 3 c. shredded mozzarella
• 1/2 c. butter
• 2 oz. cream cheese
• 2 c. heavy cream
• 2 tsp. garlic powder
• 1/2 tsp. fresh minced garlic
• salt and freshly ground black pepper
• 1/2 tsp. dried oregano
• 2/3 c. parmesan cheese

Preparation:

1. For the sauce:  In a medium to large saucepan, melt the butter over medium heat.  Add fresh minced garlic and cook for 1 minute, or until fragrant.  Add the cream cheese and whisk to smooth and melted.  Whisk in the heavy cream.
2. Season with the garlic powder, salt, and pepper.  Bring to a simmer and whisk frequently until sauce thickens, around 15 minutes.  Stir in the cheese and when melted, remove from heat and set aside.
3. Preheat the oven to 350 degrees.  Spray an 8 x 8 pan with nonstick spray and pour in 1/2 cup alfredo sauce, or just enough to cover the bottom of the pan.  Boil 8-10 cups water in a large pan, cook lasagna noodles until al dente.  Drain the noodles with cold water to prevent them from sticking to each other.  Then, lay out each noodle individually and blot dry with a paper towel.
4. Spread about 2 tablespoons alfredo sauce over each noodle.  Sprinkle oregano and garlic salt on top of the sauce.  Take 1/9 of the shredded chicken and spread it out evenly over each noodle.  Add approximately 3 tablespoons cheese.  To roll up, start at one end and roll the noodle over the toppings.  You will need to lift up the noodle a little to prevent squishing out the inside ingredients while rolling.
5. Place the roll-ups in the pan, one by one, seam-side down so they don't come undone.  Once they are all in the pan, pour the remaining alfredo sauce over the top.  Top with remaining cheese.  Bake for about 30 minutes., or until the cheese is completely melted on top.

Recipe and link:  http://mmmcafe.blogspot.com/2012/01/chicken-alfredo-roll-ups.html

Week 40: Recipe #3--Chicken, Apple, and Potato Skillet

This recipe is another Pinterest find, and it was pretty good.  It comes from a site called Prevention (see link below).  I've never had a brussels sprout before, and they weren't half bad.  My youngest ate this up, and my 4 yo ate everything but the sprouts.  I served this with fresh fruit.  Makes 4 servings.

You'll Need:

• 1 lb. boneless, skinless chicken breasts, cut into 1/2" cubes
• 4 tsp. olive oil
• 3 slices bacon, chopped
• 1 1/2 c. brussels sprouts, trimmed and quartered
• 1 med. sweet potato (8 oz.) peeled and cut into 1/2" cubes
• 1 med. onion, chopped
• 2 golden delicious apples, peeled, cored, and cut into 3/4" cubes
• 4 cloves garlic, sliced
• 1 tsp. chopped fresh thyme or 1/4 tsp. dried (I used dried)
• 1/4 tsp. ground cinnamon
• 1 c. chicken broth

Preparation:

1. Season chicken lightly with salt.  Heat 2 teaspoons of the oil in large nonstick frying pan or cast-iron skillet over medium-high heat.  Add chicken and cook until lightly browned and cooked through, about 5 minutes.  Transfer to a plate.
2. Return pan to heat and add remaining 2 teaspoons oil.  Stir in bacon and cook until starting to brown, about 2 minutes.  Add brussels sprouts, sweet potato, and onion.  Cook, stirring occasionally, until crisp-tender, about 5 minutes.  Stir in apples, garlic, thyme, and cinnamon.  Cook 3 minutes.  Pour in 1/2 cup of the broth, bring to a boil, and cook until evaporated, about 2 minutes.  Add reserved chicken and remaining 1/2 cup broth.  Season with the salt and black pepper as needed.  Cook until hot, about 2 minutes.

Recipe and link:  http://www.prevention.com/food/cook/heart-healthy-recipes-pork-chops-beef-chili-and-more

Week 39: Recipe #4--Summer Vegetables with Sausage and Potatoes

This recipe comes from skinnytaste.com (see link below).  I love recipes where I can use lots of summer vegetables, so this was perfect!  I wasn't a huge fan of the sausage, but the rest of the meal was great!  I might substitute it next time for another type of meat, or possibly just make it vegetarian and use it as a side dish.  I served this with a green salad and fruit.  Makes 4 servings.

You'll Need:

• 1 lb. baby red potatoes, cut in half or quartered
• 2 tsp. oil
• 1/2 tsp. garlic powder
• 1 tsp. kosher salt
• fresh cracked pepper
• 14 oz. Italian chicken sausage, sliced 1-inch thick
• 1 large onion, chopped
• 4-5 cloves garlic, smashed with the side of the knife
• 1/2 orange bell pepper, diced 1-inch squares
• 1/2 yellow bell pepper, diced 1-inch squares
• 1 red bell pepper, diced 1-inch squares
• 2 Tblsp. fresh rosemary, or other fresh herb such as thyme
• 2 c. zucchini, 1/2-inch thick and quartered

Preparation:

1. Place oil and potatoes in a large, deep nonstick skillet with a tight fitting lid on high heat; season with garlic powder, salt, and pepper.  When the skillet gets hot and starts to sizzle, reduce heat to low and cook with a tight lid on for about 20-25 minutes, shaking the pan occasionally to prevent the potatoes from burning.  Remove from heat and let them sit 5 minutes without removing the lid.  Set potatoes aside on a dish.
2. Add the sausage to the skillet and saute on medium-low and cook, stirring occasionally until browned but not quite cooked through, about 10 minutes.  Season chopped vegetables with salt and pepper.  Add onions, peppers, garlic, and rosemary to the skillet and mix.  Continue cooking, stirring occasionally until onions and peppers become slightly browned.  Add zucchini and cook an additional 5 minutes, mixing as it cooks until cooked through.
3. Return the potatoes back to the skillet and mix well.  Adjust salt and pepper as needed; cover and cook 5 more minutes.

Recipe and link:  http://www.skinnytaste.com/2012/07/summer-vegetables-with-sausage-and.html

Week 37: Recipe #3--Chicken Florentine Puffs

I found this recipe on Pinterest, and it comes from a site called One Lovely Life (see link below).  I've had a box of two puff pastry sheets in my freezer for a while, and needed something to do with them.  These were AMAZING.  So flavorful and tasty!  I will definitely be making these again.  I didn't change anything about the recipe--it's perfect as is!  I especially love recipes with chopped spinach, because my girls will both eat it even though it's good for them.  I served these with a tossed green salad and some fruit.  Makes 8 puffs.  (My husband and I had one puff each and, with the salad and fruit, were more than full.

Photo from www.onelovelylife.com

You'll Need:

• 2 sheets puff pastry, thawed and rolled out
• 2 c. cooked chicken, cubed or shredded (I used a rotisserie chicken)
• 1 pkg. (10 oz.) frozen chopped spinach, thawed and liquid squeezed out
• 1 roasted red pepper, diced
• 4 oz. cream cheese, softened
• 1 c. gruyere, grated
• 2-3 Tblsp. fresh basil, or 2 tsp. dried (I used dried)
• 1/4 tsp. garlic powder
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1 egg
• 1 Tblsp. water
• optional:  parmesan cheese, for garnish

Preparation:

1. In a large bowl, combine chicken, spinach, red pepper, cream cheese, gruyere, basil, garlic powder, salt, and pepper.  Toss until well combine and cream cheese is completely mixed in.
2. Make an egg wash by beating egg with water.
3. Roll out puff pastry.  Slice each sheet into 4 pieces (for 8 squares total).  Divide filling among the 8 squares.  For each puff, place filling in the center.  Brush the edge of one half with egg wash and fold in half diagonally to form a triangle.  Press down the edges with a fork to seal.  Brush the top of the puff with egg wash and sprinkle with a bit of fresh parmesan, if using.  Make 2-3 small slits in the top to allow steam to escape during baking.
4. Place puffs on two baking sheets lined with parchment paper or sprayed with nonstick spray.  Parchment is recommended.
5. Bake at 400 degrees for 15-18 minutes, or until golden.

**Note:  To re-heat frozen puffs:  place on baking sheet lined with parchment paper and bake at 400 degrees for 15-18 minutes, or until heated through.

Recipe and link:  http://www.onelovelylife.com/?p=3777

Week 37: Recipe #1--Cream Cheese Chicken Enchiladas

I found this recipe on Pinterest.  It comes from a blog called Pearls, Handcuffs, & Happy Hour (see link below).  I really liked it and so did my husband, but the kids...not so much.  They love black beans, rice, chicken, tortillas, cheese, so I think it was the enchilada sauce that did them in.  At least my four year old said it was "too spicy".  I'm a wimp with spices, and it didn't bother me, plus it was a mild sauce, so I'm not sure why they didn't like it.  I would definitely make it again--but maybe use less sauce on a few of the enchiladas, or leave some of them untouched by sauce.  I served these with fresh berries--love summer!  Makes 4-6 servings.

Photo from Pearls, Handcuffs, & Happy Hour

You'll Need:

• 2-3 chicken breasts (or a rotisserie chicken), cooked and shredded
• 8 oz. cream cheese, softened
• 1 can (28 oz.) green enchilada sauce
• 1 can black beans, rinsed and drained
• 2 c. cooked rice
• tortillas
• 1-2 cups shredded monterey jack and colby cheese

Preparation:

1. Preheat the oven to 375 degrees.
2. Mix the shredded chicken, cream cheese, and 2 cups of the enchilada sauce together.
3. Pour half a cup of the enchilada sauce into the bottom of a 9 x 13 baking dish.
4. On each tortilla, layer the rice and black beans to your taste, then top with the chicken mixture.  Roll each of the tortillas up and place them in the baking dish seam side down.
5. Top with the remaining enchilada sauce and the shredded cheese.
6. Cover the baking dish with foil and bake for about 25 minutes.  Uncover the enchiladas, turn on the broiler, and broil for about 3-5 minutes uncovered--just long enough to brown the cheese.

Recipe and link:  http://pearls-handcuffs-happyhour.blogspot.com/search/label/mexican?updated-max=2010-11-09T16:17:00-08:00&max-results=20

Week 36: Recipe #4--Italian Chicken

This is a crockpot recipe that I found on Pinterest.  It comes from a site called Crock-a-doodle-do (see link below).  I liked this recipe because it was super easy to throw together, and it was pretty tasty, too. I put the chicken in the crockpot frozen, and it was done in about 8 hours on low.  The seasoning was really good, and there was plenty leftover for lunches the next day.  I served this with green beans and fruit.  Makes 4-6 servings.

Photo from Crock-a-doodle-do

You'll Need:

• 4-6 boneless, skinless chicken breasts (frozen works, too!)
• 16 oz. bottle of Italian dressing (I used lite)
• 1/2 c. of parmesan cheese
• Italian seasoning
• 4-6 potatoes scrubbed and cut in half or wedges (I didn't peel, but you could)
• 1/2 bag of mini carrots

Preparation:

1. Spray crockpot with Pam.
2. Squirt a small amount of Italian dressing at the bottom of the crockpot.
3. Place two chicken breasts in the crockpot.
4. Pour some of the Italian dressing on the chicken.
5. Sprinkle half the cheese onto the chicken.
6. Sprinkle Italian seasoning onto the chicken.
7. Place next two chicken breasts into the crockpot, if possible not directly on top of the first two.
8. Sprinkle remaining cheese on top of chicken.
9. Pour the carrots on top.
10. Pour more of the Italian dressing on top of chicken and carrots.
11. Place potatoes on top.
12. Pour the remaining Italian dressing on the potatoes.  Sprinkle Italian seasoning on the potatoes.  Cook on low for 6-8 hours.

Recipe and link:  http://www.crockadoodledo.blogspot.com/2012/04/italian-chicken.html

Week 36: Recipe #2--Chicken Greek-a-Tikka Salad

This recipe comes from Rachael Ray (see link below), and it was really good.  Her original recipe also included ingredients for a Parsley-Feta Pesto recipe, but I didn't make that.  I'm not too keen on walnuts (which it called for) and it was much faster to throw this recipe together after a long day at the zoo using store-bought pesto.  I also used leftover cooked chicken, rather than grilling it.  I just mixed it with the yogurt mixture per the directions, and then warmed it in a skillet while getting the rest of the salad ready.  My husband and I loved this salad--the girls have come down with a cold, so they didn't eat much of anything last night.  I served this with fruit.  Makes 4 servings.

Photo from The Savory Notebook

You'll Need:

• 4 flat breads or pitas, any flavor or variety
• 1 c. plain yogurt
• 1 tsp. ground coriander
• 1 tsp. ground cumin
• 1 tsp. dried oregano
• 1 Tblsp. grill seasoning--McCormick Montreal seasoning recommended
• 2 to 2 1/2 lbs. white meat chicken, cubed into bite-sized pieces
• 1 heart romaine lettuce, chopped
• 2 vine ripe tomatoes, chopped
• 1/2 seedless cucumber, chopped
• 1/2 red onion, chopped
• 3 ribs celery, chopped (forgot to add this in--love celery, so will add it next time)
• 1/2 c. pitted kalamata olives
• 6 pepperoncini hot peppers, chopped (left these out on purpose)
• 1 lemon, juiced
• extra-virgin olive oil, for drizzling
• salt and pepper
• feta cheese crumbles
• pesto

Preparation:

1. Preheat a grill pan to high heat.  Heat a toaster oven to 250 degrees.
2. Wrap breads in foil and place in oven to warm.
3. Combine yogurt and next four ingredients.  Coat chicken in mixture then thread meat onto metal skewers.  Brush grill pan with oil and grill meat 5 to 6 minutes on each side.
4. Combine chopped lettuce, veggies, olives and hot peppers on a large platter or in a serving bowl. Dress the salad very lightly in lemon juice, extra-vigin olive oil, and then salt and pepper.
5. Remove bread from oven and cut into wedges.
6. Place grilled meat on salad and top liberally with pesto.  Place cut flat breads or pita wedges around the platter or serving bowl and serve.

Recipe and link:  http://www.foodnetwork.com/recipes/rachael-ray/chicken-greek-a-tikka-salad-with-parsley-feta-pesto-recipe/index.html

Week 35: Recipe #4--Broccoli Chicken Cups

I found this recipe on Pinterest--these were really good!  They come from a website called Taste of Home (see link below).  It's always good when I can sneak broccoli into food and the kids don't really notice.  I cut it up pretty fine, so they couldn't really tell what it was.  The only thing I wasn't sure about with this recipe was the crisp rice cereal.  I used it because that's what the recipe called for, but I think I'd leave it out next time.  I couldn't really tell it's purpose, and I didn't notice it while eating...I think they would taste just as good without it.  I also only used one tube of refrigerated biscuits, so I made 10 "cups".  That was plenty for our family of four (granted, two of them are littles).  I served these with green beans and fresh fruit.

Photo from www.tasteofhome.com

You'll Need:

• 2 c. (8 oz.) shredded cheddar cheese, divided
• 1 1/3 c. crisp rice cereal (I think this could be left out, but haven't tried that yet)
• 1 c. cubed cooked chicken
• 2 tubes (10 oz. each) refrigerated biscuits (I used one to make 10 biscuits)
• 1 can (10 3/4 oz.) condensed cream of mushroom soup, undiluted
• 3 c. frozen chopped broccoli, cooked and drained

Preparation:

1. Place biscuits in greased muffin cups, pressing dough onto the bottom and up the sides.  Add 1 tablespoon cheese and cereal to each cup.
2. In a large bowl, combine the chicken, soup, and broccoli; spoon into each muffin cup.  Bake at 375 degrees for 20-25 minutes or until bubbly.  Sprinkle with remaining cheese.  

Recipe and link:  http://www.tasteofhome.com/Recipes/Broccoli-Chicken-Cups#.T6nfrvZ6YxQ.pinterest

Week 32: Recipe #5--Chicken Florentine Bowtie Pasta

I found this recipe on Pinterest.  It is from a site called Picky Palate (see link below).  It was good, and I liked the flavor.  It was a little dry, but I think that's because I didn't put enough of the cooking creme in it (I only had one 10 oz. container, and the recipe called for 2 cups).  Still tasty though.  I used a rotisserie chicken to save on time, and served this with come fresh honeydew and a Caesar salad.  Makes 8 servings.

Photo from Picky Palate

You'll Need:

• 2 Tblsp. extra virgin olive oil
• 1 c. finely chopped white onion
• 1 clove minced garlic
• 4 c. baby spinach leaves
• 2 c. cooked shredded (or cubed) chicken breast
• 1/2 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 2 c. Philadelphia Cooking Creme (I used Italian Herbs and Spices--and only 10 oz...a bit too dry)
• 1 lb. bowtie pasta or other small noodle
• 1 1/2 c. shredded mozzarella cheese

Preparation:

1. Preheat oven to 350 degrees and spray a 9 x 13 inch baking dish with nonstick cooking spray.
2. Place oil in large pot over medium heat (or a large skillet, that's what I used).  Add onion and cook, stirring until tenter, about 5 minutes.  Add garlic and cook, stirring for 1 minute.  Stir in spinach leaves, cook, stirring until wilted, about 2 minutes.  Add chicken, salt, and pepper, and cook until heated through, about 3 minutes.  Add cooking cream, stirring to combine.
3. Cook pasta according to package directions, drain and run under cold water to stop cooking.  Add pasta to chicken mixture, stirring to combine.  Transfer to prepared baking dish and top with cheese.  Bake for 20 to 30 minutes, until cheese is melted.  

Recipe and link:  http://picky-palate.com/2011/08/05/chicken-florentine-bowtie-pasta/

Week 32: Recipe #4--Mexican Haystacks

I found this recipe on a site called Yummy Fun (see link below).  I've heard of "haystacks" before, but have never tried them.  Oh my goodness, these were good.  This was one of my husband's favorite recipes on here by far.  He loved them.  Plus, it's a crockpot recipe, which I love.  We ate them just like the recipe suggests (over rice and tortilla chips, although we left out the bread sticks...), but I will put this over salad for leftovers to save on the carbs.  SO GOOD.  It was a little runnier the first time we ate it, but today reheated for lunch it was perfect.  This recipe makes a lot; I would probably half it next time.  I served this with fresh fruit.

Photo from www.jensyummyfun.com

You'll Need:

• 8 oz. cream cheese
• 2 c. milk
• 1 c. water
• 1 c. sour cream (I substituted Greek yogurt for this)
• 2 tsp. cumin
• 1 med. sweet onion, diced
• 1 Tblsp. chicken bouillon
• 1/2 tsp. pepper
• 1/2 tsp. garlic salt
• 1 pkg. Hidden Valley Ranch dip (in other recipes I've noticed this generally makes things too salty, but that wasn't the case here)
• 3-4 frozen chicken breasts
• 2 can diced green chiles
• 1 bag frozen corn
• 2 cans black beans
• 2 cans Rotel (I used Rotel sauce, not sure if that's the same thing)
• fresh cilantro
• cheese

Preparation:

1. Combine all ingredients but chicken, beans, corn, and Rotel.  Heat until smooth and blend until creamy.  Immersion blender works best.  Then add remaining ingredients and let cook all day, stirring occasionally.  Once chicken is cooked it can either be removed from crockpot to be diced up or the longer it simmers, the closer you'll get to it shredded on it's own.
2. Serve over a bed of tortilla chips and rice with warm bread sticks.  Garnish with cheese and fresh cilantro.

Recipe and link:  http://www.jensyummyfun.com/2011/12/mexican-haystacks.html

Week 32: Recipe #1--California Pizza Kitchen BBQ Chicken Chopped Salad

My husband and love this salad from California Pizza Kitchen, so I was so happy to find this copycat recipe from the blog Deals to Meals (see link below).  It pretty much tasted just like the way I remember it, minus the cilantro, as we were all out.  It took a bit to prep, and there was quite a lot of chopping involved, but it tasted GOOD.  Plus, I have lots of leftovers for lunches in the next few days.  The girls loved the chicken and the jicama, which I hadn't tried giving them before.  They ate it like candy.  Plus, anything with black beans is a plus for both of them--they can't get enough.  I served this salad with grapes.  Makes 6 servings.

Photo from Deals to Meals

You'll Need:

• 4 boneless, skinless chicken breasts, seasoned well with Montreal Steak seasoning and grilled until cooked thoroughly, then cut into bite-sized pieces and smothered in BBQ sauce (I used Sweet Baby Ray's, as recommended)
• extra BBQ sauce, for drizzling over the salad
• 2 heads romaine lettuce, chopped
• 1/2 jicama, peeled and cut into 1/4 in. strips
• 2 c. shredded cheddar cheese
• 1 can black beans
• 1 c. frozen corn, thawed
• 1 avocado, seeded, peeled, and cubed 
• 1/4 c. cilantro, chopped
• 3 tomatoes, diced (I used roma)
• 1/4 c. green onions, sliced
• tortilla strips or chips (I used the strips you can find at the store specifically for salads)
• 2 c. ranch dressing
• 1 Tblsp. green onions, thinly sliced
• 1 Tblsp. fresh parsley, chopped
• 1/2 tsp. dill weed, chopped
• 1/4 tsp. basil, chopped

Preparation:

1. For the dressing, put the 2 cups ranch dressing, green onions (1 tablespoon), parsley, dill weed, and basil in the blender and blend until smooth.  Set aside until ready to serve.
2. For the salad, put all of the ingredients into a large bowl and mix.  Serve with dressing and extra BBQ sauce for garnish.

Recipe and link:  http://dealstomeals.blogspot.com/2011/06/california-pizza-kitchen-bbq-chicken.html

Week 31: Recipe #2--P.F. Chang's Lettuce Wraps--Remade!

These were SO GOOD!  I am so glad I tried this recipe.  It is one of my favorites posted on this blog by far.  We all loved them, even my picky eater.  Plus, they're pretty good for you!  I had 3 wraps for only 8 WW+ points!  The only thing I left out, and not by choice, were the green onions.  When I took them out of the fridge, they didn't look so good, but I definitely will use some next time.  I found these on Pinterest, and they're from a site called Iowa Girl Eats (see link below).  I served these with a variety of fresh fruits.  The recipe says it makes 2-3 servings, but we still had some leftovers in our family of 4 (granted two of the four are littles, but still).

Photo from Iowa Girl Eats

You'll Need:

• 1 lb. ground chicken breast
• 1/2 med. onion, minced
• salt and pepper, a dash of each
• 2 large cloves garlic, minced
• 1 inch nob fresh ginger, peeled and minced (Although we had fresh ginger, I took the easy route and just used chopped ginger from the bottle--still great!)
• 1 Tblsp. sesame oil
• 2 1/2 Tblsp. soy sauce
• 1/2 Tblsp. water
• 1 Tblsp. natural peanut butter (I used what we had--Jif creamy)
• 1/2 Tblsp. honey
• 1 Tblsp. + 1 tsp. rice vinegar (I used rice cooking wine instead)
• 2 tsp. chili garlic sauce, or more if you like it hotter (This was just the right amount of kick for the girls; any more would've been too spicy for them)
• dash of fresh pepper
• 3 green onions, chopped
• 1/2 8 oz. can sliced water chestnuts, drained and chopped (I read this as two 8 oz. cans, and that's what I used.....tasted great!)
• 1/4 c. peanuts, chopped
• 10-12 large outer lettuce leaves, rinsed and patted dry

Preparation:

1. Heat a large nonstick skillet on high.  Add chicken, onion, salt, and pepper, and cook until chicken is nearly done, stirring often to break up the meat.  Add in minced garlic and ginger, and continue cooking until chicken is no longer pink.
2. Meanwhile, in a microwave-safe bowl, combine sesame oil, soy sauce, water, peanut butter, honey, rice vinegar, chili garlic sauce, and pepper.  Microwave for 20 seconds, then stir until smooth.  Add into the skillet and stir to combine.
3. Add green onion and water chestnuts into the skillet then cook for 1-2 minutes until the onions are soft and the water chestnuts are heated through.
4. Sprinkle with chopped peanuts, and serve with cold lettuce leaves.

Recipe and link:  http://iowagirleats.com/2011/04/26/p-f-changs-lettuce-wraps-remade/

Week 30: Recipe #3--Chicken Pot Pie Bundles

These were yummy!  We all liked them (minus the peas, for my oldest).  I found these on a site called Meal Makeover Moms (see link below).  They makeover recipes so that they are a bit healthier.  Two of these bundles are 9 WW + points, and they were pretty filling with a green salad and some fruit.  I followed the recipe exactly, and it was pretty quick and easy to make.  Makes 6 servings.

Photo from mealmakeovermoms.com

You'll Need:

• 1 1/2 Tblsp. canola oil, divided
• 1 large carrot, peeled and cut into 1/4-in. cubes (about a cup)
• 1/2 small onion, cut into 1/4-in. cubes (about 1/2 a cup)
• 2 cloves garlic, minced
• 1 lb. boneless, skinless chicken breast halves, cut into 1/2-in. cubes
• 2 tsp. chopped fresh tarragon or 1/2 tsp. dried tarragon (I used dried)
• 1/2 tsp. kosher salt
• pinch of black pepper
• 1 c. all-natural chicken broth
• 4 tsp. cornstarch
• 3/4 c. frozen petite peas, thawed
• 3/4 c. frozen corn kernels, thawed (I didn't thaw the peas or corn ahead of time, and they turned out fine anyway)
• 2 Tblsp. grated parmesan cheese
• 12 egg roll wraps (NOT the smaller wonton wrappers)

Preparation:

1. Preheat the oven to 350 degrees.  Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat.  Add the carrot and onion and cook, stirring frequently, until softened, about 5 minutes.  Add the garlic, and cook 1 minute more.
2. Stir in the chicken, tarragon, salt, and pepper.  Cook until the chicken is no longer pink, about 5 minutes.
3. Place the broth and cornstarch in a bowl and whisk until well combined.  Add to the skillet along with the peas and corn, and bring the liquid to a simmer, stirring constantly.  Continue to simmer and stir gently until the sauce thickens, about 2 minutes.
4. To prepare the bundles, use a muffin pan with 12 medium-sized cups (do not coat with nonstick cooking spray).  Gently place 1 egg roll wrap into each cup, letting it extend over the sides.
5. Place a generous 1/4 cup of the chicken mixture into each wrap, and sprinkle the cheese on top.  Fold the corners up and over the top of the filling and press to seal the edges (it doesn't have to be perfect!).  Brush the remaining oil on top of each bundle.
6. Bake until golden and crisp, 12 to 15 minutes.  Cool slightly before eating.

Recipe and link:  http://mealmakeovermoms.com/recipes/comfort-food/chicken-pot-pie-bundles/

Week 30: Recipe #1--Bacon Ranch Slowcooker Chicken

This recipe comes from Kelly's Healthified Kitchen (see link below).  It's pretty easy to throw together (in fact, my husband did this while I was at work today), and it tasted really good!  It is very similar to another recipe I've previously tried and posted:  Creamy Ranch Chicken .  I think I might like this one a bit better.  Plus, because it's cooked in the crockpot, the actual time spent making it was way less, and cleanup was easier, too.  We used turkey tenderloins instead of chicken breasts, and I recommend not using the full ranch packet, as it can tend to get too salty.  Other than that, I followed the recipe as it was.  I served this with a side of veggies and some fruit.  Makes 4 servings.

Photo from Kelly's Healthified Kitchen

You'll Need:

• 2 turkey bacon strips, cooked and shredded
• 1 tsp. minced garlic
• 1 pkg. ranch dressing mix (I recommend 1/2 to 3/4 of a packet to avoid oversaltiness)
• 1 can (10 3/4 oz.) condensed cream of chicken soup (98% fat free)
• 1 c. fat-free sour cream
• 16 oz. chicken breasts (or turkey), frozen or defrosted/raw (I put them in frozen)
• 8 oz. pasta, cooked (I used rigatoni, like the site recommended)

Preparation:

1. Combine the first five ingredients.  Place frozen or defrosted/raw chicken in crockpot sprayed with nonstick cooking spray and pour sauce over the top (do NOT include water like the can mentions).  
2. Cook on high for 3.5 hours.  Shred the chicken with two forks and place it back in the crockpot and mix in with the sauce.
3. Cook pasta per package instructions, then mix in the crockpot with the chicken and sauce.  

Recipe and link:  http://healthifiedkitchen.blogspot.com/2010/08/bacon-ranch-slowcooker-chicken.html

Week 29: Recipe #5--Chicken with Mustard Cream Sauce

I found this recipe on the Pioneer Woman website (see link below).  I wasn't sure initially how my husband would like it, because we don't usually have mustard-y meals, but he really liked the sauce.  Surprisingly, I did, too.  The girls liked the chicken (I didn't put extra sauce on theirs), and the 15 month old ate almost one whole cutlet by herself.  It was pretty easy to make, too.  I would definitely make this again, especially if we were having company.  It's a very different taste for chicken, which I liked.  I served this with mashed potatoes and fruit.  (I would've served it with some greens, but we needed to go to the grocery store, so we went with what we had.)  Makes 8 servings.

Photo from Pioneer Woman

You'll Need:

• 4 boneless, skinless chicken breasts
• 2 Tblsp. olive oil
• 2 Tblsp. butter
• 3 whole garlic cloves, minced
• 1 c. brandy (or white wine, if preferred--I used the white wine for cooking)
• 1 Tblsp. (heaping) dijon mustard
• 1 Tblsp. (heaping) grainy mustard
• 1/4 c. to 1/2 c. heavy cream
• 1/4 c. to 1/2 c. chicken broth
• salt and pepper, to taste

Preparation:

1. Cut the chicken breasts in half lengthwise so that you have eight smaller, thinner chicken cutlets.  Salt and pepper both sides.
2. Heat oil and butter in a large skillet over medium-high heat.  Cook cutlets on both sides until nice and golden brown and cooked through.  Remove chicken from the skillet and keep on a plate.
3. Reduce the heat to medium.  Add the garlic to the pan and saute it for a minute, stirring to make sure it won't burn.  Next pour in the brandy (or wine if using) being careful if cooking over and open flame.  Then just let the booze bubble up and cook until it's reduced by half.
4. Throw in the mustards and stir to combine, then pour in the cream.  Stir in chicken broth, adding more if the sauce seems to thick.  Taste sauce and adjust whatever you think it needs.  Add chicken breasts back to the pan, nestling them into the sauce.  Allow sauce to cook for another few minutes, shaking the pan if needed to move things around.
5. Serve chicken with a green salad, spooning the sauce over the top.

Recipe and link:  http://thepioneerwoman.com/cooking/2012/02/chicken-with-mustard-cream-sauce/

Week 28: Recipe #4--Cheesy Chicken Spaghetti Casserole

I found this recipe on a site called Plain Chicken (see link below).  It's pretty easy to make, and the kids both loved it.  I used whole wheat spaghetti, but other than that I stuck to the recipe.  It took a little longer to make than I prefer for a non-weekend meal, but if I would've had the chicken cooked ahead of time it would've gone much faster.  I served this with a green salad and a side of green beans.  Makes 6-8 servings.

Photo from www.plainchicken.com

You'll Need:

• 8 oz. spaghetti, cooked
• 2 c. cooked chicken, diced
• 1 can (10 oz.) cream of chicken and mushroom soup, undiluted OR cream of chicken and herbs
• 2 Tblsp. butter
• 1/3 c. milk
• 1/2 tsp. onion powder
• 1/2 tsp. garlic powder
• 1/8 tsp. pepper
• 1 c. mozzarella cheese, shredded
• 1/4 c. parmesan cheese

Preparation:

1. Preheat oven to 350 degrees.
2. Combine all ingredients, except for the parmesan cheese.  Mix well and put into a 2-quart casserole dish.  
3. Top with parmesan cheese.  Bake for 30 minutes.

Week 28: Recipe #2--Crockpot Honey Sesame Chicken

This recipe was another I found on Pinterest.  The original site is Six Sisters' Stuff (see link below).  It was really easy to throw together, and smelled amazing while cooking.  I accidentally poured half of the honey right on the chicken before reading that I was supposed to mix all other ingredients together first, but it still turned out fine.  I served this over rice with a side of veggies.  Makes 4-6 servings.

Photo from Six Sisters Stuff

You'll Need:

• 4 boneless, skinless chicken breasts 
• salt and pepper
• 1 c. honey
• 1/2 c. soy sauce
• 1/2 c. diced onion
• 1/4 c. ketchup
• 2 Tblsp. vegetable oil (could also use canola or olive oil--I used canola)
• 2 cloves garlic, minced
• 1/4 tsp. red pepper flakes (optional)
• 4 tsp. cornstarch dissolved in 6 Tblsp. water
• sesame seeds

Preparation:

1. Season both sides of chicken lightly with salt and pepper, put into a crockpot.  In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic, and pepper flakes.  Pour over chicken.
2. Cook on low for 3-4 hours or on high 1 1/2 -2 1/2 hours, or just until chicken is cooked through.  Remove chicken from crockpot, leave sauce.  Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crockpot.  Stir to combine with sauce.  Replace lid and cook sauce on high for ten more minutes or until slightly thickened.
3. Cut chicken into bite-sized pieces (I ended up shredding it because it was too tender), then return to pot and toss with sauce before serving.  Sprinkle with sesame seeds and serve over rice or noodles.

Recipe and link:  http://www.sixsistersstuff.com/2012/01/slow-cooker-honey-sesame-chicken-recipe.html

Week 27: Recipe #5--Sour Cream Chicken

All I can say about this recipe is...comfort food!  Yum!  I found this recipe on Pinterest, and it's from a site called Making Life Delicious (see link below).  It was super easy to put together, and it came out great.  Plus, the husband and kiddos all loved it, too.  I used chicken tenders vs. breasts and served this with mashed potatoes and green beans.  Makes 6-8 servings.

Photo from www.makinglifedelicious.com

You'll Need:

• 2 lbs. chicken breast or tenders (the site recommended breasts, I used tenders)
• 1 1/2 c. Pepperidge Farm Herbed Stuffing, the crumbles not the cubes (I couldn't find these at the first store I went to, but they were at Roth's)
• 1 c. (approximately) full fat sour cream
• kosher salt
• freshly ground pepper
• garlic powder
• 1/2 c. unsalted butter, cubed

Preparation:

1. Preheat oven to 375 degrees.  Lay the chicken close together on a foil-lined baking sheet.  Sprinkle with salt, pepper, and garlic powder.
2. Coat with a thick layer of sour cream.
3. Top with herbed stuffing crumbles and then dot with the butter.
4. Bake for 35 minutes for chicken tenders or up to an hour for chicken breasts.
5. It's ready when the chicken is cooked through and the breadcrumbs are nicely browned.

Recipe and link:  http://makinglifedelicious.com/2011/05/02/omas-sour-cream-chicken/

Week 27: Recipe #2--Easiest. Dinner. Ever.

Okay, I did not come up with this name, although this dinner was extremely easy to make.  I found this on a blog called The Larson Lingo (see link below).  You literally throw in frozen chicken with a few ingredients into the crockpot and 7 hours later it's ready to eat.  There were only a few downsides to this meal:  1) I really thought it needed some more spices...cumin, perhaps?  Maybe some garlic?  I don't know, it was lacking in flavor a bit for me.  2)  The recipe calls for an occasional stir every two hours or so, which means that you can't just leave it and go to work.  We had this on a day when my husband was home with the girls so that he could tend to the crockpot, so it worked out for us.  She mentions having this as leftovers in a tortilla, and I think we'll try that.  Maybe some salsa will spice it up a bit.  I served this over rice with a side of veggies and some fruit.  Makes 6-8 adult-sized servings.

Photo from The Larson Lingo blog

You'll Need:

• bag of frozen chicken breast tenderloins (2 1/2 to 3 lb. bag)
• 8 oz. block of cream cheese (she recommends not using fat free--1/3 less fat or regular is fine)
• can of black beans, drained and rinsed (or pinto, if you prefer)
• can of corn, drained
• can of Rotel (I had never heard of Rotel prior to making this recipe...not sure it was my favorite thing...you could probably substitute a can of diced tomatoes with peppers and onions)

Preparation:

1. Put frozen chicken in the crockpot.
2. Put cream cheese on top of the chicken.
3. Dump in the black beans, corn, and Rotel.
4. Cover and cook in your crockpot on low for 6-8 hours.  Every 2 hours, stir the ingredients.  You can shred the chicken when it's done, or just leave it as tenderloins.  
5. Turn the crockpot off and let it sit for about 30-45 minutes.  This causes it to be less soupy.
6. Serve over rice.

Recipe and link:  http://thelarsonlingo.blogspot.com/2011/05/easiest-dinner-ever.html

Week 25: Recipe #4--Creamy Ranch Chicken

I found this recipe on the Better Homes and Gardens website (see link below).  It looked like something that Lily and Jeff would like.  It was really good.  Comfort food.  Violet loved it, too!  Also, it's only 30 minutes to make, start to finish, so it's definitely worth a try.  I served this with a side of vegetables and some fruit.  Makes 4 servings.

Photo from Better Homes and Gardens

You'll Need:

• 6 slices bacon
• 4 skinless, boneless chicken breast halves, cut into bite-size pieces
• 2 Tblsp. all-purpose flour
• 2 Tblsp. ranch dry salad dressing mix
• 1 1/4 c. whole milk
• 3 c. dried medium noodles
• 1 Tblsp. finely shredded parmesan cheese  (I left this off, accidentally, and it tasted fine without it)

Preparation:

1. Cut bacon into narrow strips.  In a large skillet, cook bacon over medium heat until crisp.  Drain bacon on paper towels; discard all but 2 tablespoons drippings.  
2. In the same skillet, cook chicken in reserved drippings until tender and no longer pink, turning to brown evenly.  Sprinkle flour and salad dressing mix over the chicken in the skillet; stir well.  Stir in milk.  Cook and stir until thickened and bubbly.  Cook and stir 1 minute more.  Stir in bacon.  Meanwhile, cook noodles according to package directions.  Serve chicken mixture with noodles; sprinkle with parmesan.  

Recipe and link:  http://www.bhg.com/recipe/chicken/creamy-ranch-chicken/