Posted on February 17, 2011 by Nancy
This is one of my most favorite Pampered Chef recipes (this, and the Touch Down Taco Dip…yum!)
It’s also the first meal I made for Mike…and look how that turned out! *grin*
It looks really fancy, but it’s super easy…and really tasty.
(But probably not all that good for you, so don’t make it TOO often!)
Ingredients:
- 2 cups cooked chicken, chopped
- 1 cup broccoli, chopped
- 1/2 cup red bell pepper, chopped
- 1 garlic clove, pressed
- 4 oz. (1cup) sharp cheddar cheese, shredded
- 1/2 cup mayonnaise
- 1 tsp. dill
- 1/4 tsp. salt
- 2 pkgs. (8oz. each) refrigerated crescent rolls
- 1 egg white, lightly beaten
- (optional) 2 tbls. slivered almonds (I don’t use this)
Directions:
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Preheat oven to 375F.
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Mix all ingredients together except the rolls, egg white, and almonds.
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Unroll 1 package of crescent dough; do not separate. Arrange longest sides of dough across width of 12″ x 15″ rectangle baking stone. Repeat with remaining package of dough.
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Roll dough to seal perforations.
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Spread filling evenly over middle of dough.
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On longest sides of baking stone, cut dough into strips 1 1/2 inches apart, starting from the filling.
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To braid, lift strips of dough across mixture to meet in center, twisting each strip on turn. Continue twisting strips to form a braid. Tuck ends under to seal at end of braid.
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Brush egg white over dough.
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Sprinkle with almonds.
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Bake 25-28 minutes or until deep golden brown.
Filed under: recipes | Tagged: broccoli, chicken, pampered chef, recipe | 1 Comment »
Posted on November 28, 2008 by Nancy
As another companion to my Ladies of Loserville post, I’m sharing my Crock Pot Chicken recipe.
This is another one that I make all the time. It calls for Italian dressing…which, if you use the tasty kind isn’t great for the diet. I made it with the lite Italian dressing last time, which was okay. But that also could have also been due to the fact that I made it with whatever I had laying around the kitchen, so it wasn’t the USUAL stuff. Too many variables to call that one. I think the next time I try, I’m going to eliminate *2* whole points a serving and try it with the fat-free chicken broth that I got from Progresso. (Go see my giveaway!) Maybe add some Italian seasoning? We’ll see.
If I calculated correctly, one serving using the lite Italian dressing is 5 points. I’m sure depending on the type of veggies you use, this could go up or down in points.
**UPDATE** Do NOT use the broth or the lite dressing…both turn out terrible!
Ingredients:
- 4 Chicken Breast halves. (We’ve been through this. . . I know that it’s 2 chicken breasts…)
- I can sliced potatoes (you can use real ones diced up, but the canned ones mean that they’ll be super tender)
- 1 bottle lite Italian dressing
- 1 pkg. frozen veggies
- 1/2 pkg. frozen pearl onions
- 2 cans water chestnuts
- Garlic powder
- Seasoned salt (If you haven’t tried Penzey’s Spices yet…whoo boy. Yum-my)
- Pepper to taste
Directions:
- Place chicken in the bottom of crock pot.
- Generously sprinkle chicken with garlic powder and seasoned salt. Use pepper to taste.
- Add remaining ingredients.
- Cook on Low for 8 hours or High for 4 hours.
Filed under: recipes, WW | Tagged: chicken, crock pot, recipe | Leave a comment »
Posted on November 14, 2008 by Nancy
As a companion to my Ladies of Loserville post, I’m sharing my Chicken Ole’ recipe. Okay…so it’s not really my recipe. A very good friend made it for me one day, and I adapted it for my crock pot. I’ll include directions for both versions.
I love this recipe because it’s super easy and tastes SO good! And one serving – if I calculated correctly – is equal to 4 WW points. Mike and I ate this dish long before I decided to join Weight Watchers – so it’s not diet food! I was just super excited to see that it’s one of the better meals for me 🙂
Chicken Ole’
Ingredients:
- 4 Chicken Breast halves (which would be 2 chicken breasts, but I’ve found they come in halves) – boneless, skinless
- 2 jars of salsa (I use Green Mountain Gringo – THE best salsa!)
- 1 Lime
- Some squirts of mustard
Directions:
- Place the chicken in the bottom of the crock pot.
- Dump the salsa on top.
- Cut the lime in half, squirt the juice of both halves on top of the salsa.
- Squirt the mustard in and stir into the salsa (leaving the chicken on the bottom).
- Cover and cook on low for about 8 hours.
If you don’t have a crock pot, cube the chicken and then put everything into a frying pan and let it simmer until the chicken is cooked all the way through.
Serve over rice. (1 cup of white rice is another 4 WW points. But add a salad with no-fat dressing and this is an entire meal for 8 points!)
Filed under: WW | Tagged: chicken, recipe, weight watchers | 1 Comment »
This is one of my most favorite Pampered Chef recipes (this, and the Touch Down Taco Dip…yum!)
The Zimmer Zoo 