Chicken Broccoli Corn Bake

Chicken Broccoli Corn Bake

Servings: 6 = 7 Points+

Servings: 4 = 10 Points+

3 cups frozen broccoli, thawed

1 cup frozen whole kernel corn, thawed

2 full cups diced, cooked chicken breast

1 can 98% fat free cream of chicken soup

1 cup cream style corn

½ cup minced onion

1 tsp dried parsley flakes

1/8 tsp pepper

Salt to taste

10 Ritz reduced fat crackers, made into crumbs

¼ cup light cheddar cheese

½ cup sautéed mushrooms (optional)

Preheat oven to 350 degrees. Spray a 8x8 inch pan with cooking spray.

Combine broccoli, whole kernel corn and chicken.

Add chicken soup, cream style corn, onion, parsley flakes, pepper and salt.

Mix well and spread into pan.

Toy with cheese and cracker crumbs

Spray top with butter flavored spray ( I will omit this step next time. Don’t care for crunchy cheese).

Bake 35-40 minutes

Cream Cheese Crockpot Chicken

Points+ 7

1 ½ lbs uncooked boneless, skinless chicken breasts

15 oz can black beans, drained

15 oz can yellow corn, drained

16 oz salsa

8 oz Fat Free Cream Cheese*

Put frozen chicken in crockpot, cover with can of drained beans, and corn and jar of salsa. Cook on high 4-5 hours or until chicken is cooked. Place block of cream cheese on top and cook for an additional half hour. Makes six servings.

*If regular cream cheese is used points are 8 per serving

 Light cream cheese points are 7 per serving.

Mini Cherry Cheescakes

Points Plus+3

¾ cup graham cracker crumbs

2 Tbsp light butter, melted

8 oz light cream cheese

3 Tbsp lemon juice

2 large egg whites

1 1/2 tsp vanilla extract

½ cup sugar ( I used Splenda)

¾ cup light fruit pie filling, cherry

Preheat oven to 375 and place 12 cupcake liners in cupcake pan.

In a small bowl, combine graham cracker crumbs and melted butter; mix well. Spoon 1 tablespoon of crumb mixture into bottom of each liner and press down gently; refrigerate until ready to use.

In a medium bowl, using an electric mixer, beat cream cheese until fluffy. Add lemon juice, egg whites, vanilla extract, and sugar. Beat until smooth.

Spoon cream cheese mixture evenly into muffin liners; bake until set, about 15 minutes. Remove from oven and allow to cool.

Top each cheesecake with 1 tablespoon of cherry pie filling. Yields one cheesecake per serving.

Recipe: Skillet Chicken Parmesan

Skillet Chicken Parmesan

1/3 C Breadcrumbs

1/3 C Grated Parmesan Cheese

½ tsp Dried Oregano

¼ tsp Garlic Salt

1 Large Egg

4 Bonless Skinless Chicken Breasts (about 1 pound)

1 Tbsp Olive Oil

¾ C Marinara Sauce

¾ C Shredded Part Skim Mozzarella Cheese

In a shallow bowl, mix together the breadcrumbs, Parmesan cheese, oregano and garlic salt. In another shallow bowl, beat the egg until frothy.

Wrap the chicken breasts in plastic wrap and place on a cutting board. Gently pound each breast with a mallet to an even thickness (about ½ inch). Dip each breast into the beaten egg to coat and then roll in the breadcrumb mixture.

Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook for 4 to 5 minutes on each side, or until the chicken is well browned and just cooked through.

Spoon the marinara sauce evenly on top of the chicken, and sprinkle mozzarella on top. Cover the pan, reduce heat to low, and cook for 3 more minutes until the cheese melts.

Serves 4

Source: Diabetes & You Magazine

Recipe: Quicker Than Take Out Orange Chicken

Quicker Than Take Out Orange Chicken
Points Plus+ 8

Sauce:

½ C Water

1/3 C Light Orange Juice

½ C Splenda Granulated Sweetener

2 Tbsp Brown Sugar

3 Tbsp Rice Vinegar

2 Tbsp Reduced Sodium Soy Sauce

3 Tbsp Lemon Juice

¼ tsp Ground Ginger

1/8 tsp Red Pepper Flakes

2 Tbsp Cornstarch

Chicken:

1 ¼ Pounds Boneless Skinless Chicken Breast, Chopped

1 Large Egg, Beaten

¼ Cup All Purpose Flour

2 Tbsp Canola Oil

1 Small Red Pepper, Chopped

1 Small Onion, Chopped

*To make the sauce, in a medium saucepan, whisk together the first nine ingredients (water through pepper flakes). Place the pan over medium-high heat and bring to a slow simmer.

*In a small bowl, mix together 2 tablespoons of water and the cornstarch to create a slurry and whisk into the sauce. Bring the sauce to a low boil and cook for 1 minute or until the sauce thickens and clears. Reduce the heat to low and allow to simmer.

*Roll the chicken pieces in the egg and toss with flour to coat. Heat 1 tablespoon of the oil in a large nonstick skillet over medium high heat. Add half of the chicken and cook 4-5 minutes or until well browned on all sides and chicken is cooked through. Transfer the chicken to a bowl and cover. Heat the remaining oil and cook the remaining chicken pieces. Add the chicken to the bowl and set aside.

*Add the red pepper and onion to the pan and cook for 4 to 5 minutes, or until slightly softened. Add the chicken to the pan and then the orange sauce. Stir to coat and serve.

Serves 4

Source:Diabetes and You

Notes: This dish was so delicious, I don’t think I will want take out Chinese again! We LOVED it!!!

Recipe: Strawberry Pretzel Salad

Strawberry Pretzel Salad

2 cups crushed pretzels       

¾ cup butter, melted

3 Tbsp white sugar (I used Splenda)

1 8oz package cream cheese, softened

1 cup white sugar (I used Splenda)

1 8oz container frozen whipped topping, thawed

2 3oz packages strawberry flavored gelatin

2 cups boiling water

2 10 oz packages frozen strawberries

Preheat oven to 400 degrees.

Stir together crushed pretzels, melted butter and 3 tablespoons sugar, mix well and press mixture into the bottom of a 9x13 inch baking dish.

Bake 8 to 10 minutes, until set. Set aside to cool.

In a large mixing bowl, cream together cream cheese and 1 cup sugar. Fold in whipped topping. Spread mixture onto cooled crust.

Dissolve gelatin in boiling water. Stir in still frozen strawberries and allow to set briefly. When mixture is about the consistency of egg whites, pour and spread over cream cheese layer. Refrigerate until set.

Makes 12 servings

               

Recipe: Fresh Broccoli Salad

You may think you wouldn't like this dish by looking at the ingredients, but let me tell you this is super yummy! The recipe in its present form is not one that is easy on the waistline, but can be tweaked by using light or fat free mayo instead of regular mayo, and using turkey bacon instead of regular bacon,etc.






Prep Time: 15 mins
Cook Time: 15 mins
Ready in: 30 mins

Ingredients:

2 heads of fresh broccoli
1 red onion
1/2 pound bacon ( I used the pre-cooked, so cook time was about a min in microwave)
3/4 cup raisins
3/4 cup sliced almonds
1 cup mayonnaise
1/2 cup white sugar
2 Tablespoons white wine vinegar ( I used red wine vinegar)

Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble.

Cut the broccoli in bite-size pieces and cut the onion into thin bite size slices. Combine with bacon, raisins, almonds; mix well.

To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth. Stir into salad and let chill and serve.