• Affiliates

    If you're gonna shop anyway, I'd really appreciate it if you'd click through my links to help support the growing needs of ballet slippers, art supplies, and soccer shorts. :)

  • Add to Technorati Favorites
  • Mom Blogs
  • Widget_logo
  • -------------------------------
  • You are visitor number

    • 139,719
  • free counters

Recipe: Chicken Broccoli Braid

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:

  1. Preheat oven to 375F.
  2. Mix all ingredients together except the rolls, egg white, and almonds.
  3. 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.
  4. Roll dough to seal perforations.
  5. Spread filling evenly over middle of dough.
  6. On longest sides of baking stone, cut dough into strips 1 1/2 inches apart, starting from the filling.
  7. 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. 

  8. Brush egg white over dough.
  9. Sprinkle with almonds.
  10. Bake 25-28 minutes or until deep golden brown.

Recipe: Crock Pot Chicken

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:

  1. Place chicken in the bottom of crock pot.
  2. Generously sprinkle chicken with garlic powder and seasoned salt. Use pepper to taste.
  3. Add remaining ingredients.
  4. Cook on Low for 8 hours or High for 4 hours.

Recipe: Chicken Ole’

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:

  1. Place the chicken in the bottom of the crock pot.
  2. Dump the salsa on top.
  3. Cut the lime in half, squirt the juice of both halves on top of the salsa.
  4. Squirt the mustard in and stir into the salsa (leaving the chicken on the bottom).
  5. 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!)