"Stuffed Cabbage" Strata

This is a Biggest Loser recipe and it's SO good. I think I will add some spices to the tomato sauce the next time I make it. 8 slices center cut bacon, cut into 2" pieces 1 1/4 cups finely chopped onions 1 cup uncooked instant brown rice 6 cups shredded green cabbage 1 1/2 lb ground chicken breast or extra-lean ground beef 1/2 tsp salt 1/4 tsp ground black pepper 2 cans (8oz each) no-salt added tomato sauce 3/4 cup water hot sauce(optional) Preheat oven to 400 degrees. Lightly coat an 8x8 (at least 2 1/4" deep)ovenproof glass or ceramic casserole or baking dish with olive oil spray. Place large nonstick skillet over medium high heat. Add bacon and cook 4-6 minutes per side, or until the edges start to crisp. Transfer bacon to a plate lined with paper towel. Discard all but 1 TB bacon fat from skillet. Add onions and rice to skillet and place over medium heat. Cook, stirring 3-5 minutes, or until onions are tender and rice is starting to brown. Spread 3 cups of the cabbage in an even layer on bottom of prepared baking dish. Top with rice mixture, forming an even layer. Add chicken, salt, and pepper to skillet and increase heat to medium high. Cook chicken, breaking up with a wooden spoon, but leaving some large chunks, until no longer pink, 3-5 minutes. With slotted spoon, transfer chicken to baking dish to form another even layer. Spread remaining cabbage evenly over chicken layer. Discard any liquid from skillet and add tomato sauce and water. Turn heat to high and bring to a boil. Spoon sauce evenly over the casserole. Lay bacon pieces on top of cabbage. Cover dish with aluminum foil and bake 45 minutes. Uncover and bake 10 minutes longer, or until cabbage and rice are tender and strata is heated through. Let stand 5 minutes to set. Cut into 6 equal pieces and serve with hot sauce, if using. Notes: I only used 1 lb of ground chicken breast (which is plenty for this recipe). I also made this 4 servings instead of 6.  WW Points Plus Value 8 for those who count.

 

Chicken Tetrazzini

12 oz uncooked spaghetti
2 TB light stick butter
1 (8 oz) package presliced mushrooms
3 cups chopped cooked chicken breast
2 (10.75 oz) cans condensed reduced sodium 98% fat free cream of mushroom soup
2 cups reduced fat sour cream
1/2 teaspoon freshly ground black pepper
cooking spray
1/3 cup grated parmesan cheese
chopped fresh parsley (optional)

Preheat oven to 350 degrees. Cook spaghetti according to package directions, omitting salt and fat. Drain. While pasta cooks, melt butter in a nonstick skillet over medium-high heat. Add mushrooms and saute' for 4 minutes or until tender. Combine pasta, mushrooms, chopped chicken, and next 3 ingredients. Pour chicken mixture into a 13x9 baking dish coated with cooking spray. Sprinkle with parmesan cheese. Bake at 350 for 55 minutes or until bubbly. Let stand 5 minutes before serving. Sprinkle with parsley, if desired.

Serves 9 (serving size 1 cup)

*Notes* I used 1/2 wheat spaghetti and half regular spaghetti noodles. I also substituted 1 cup low fat plain greek yogurt for 1 cup of sour cream. As I made it, the WW points are 9 per serving.

 
Connie B

BBQ Chicken Pizza

BBQ Chicken Flatout Pizza
1 flat out wrap (your choice of flavors)
1 6 oz bonless skinless chicken breast (cubed or shredded)
1/4 cup bbq sauce
sliced red onion
1/3 cup Weight Watchers shredded cheese
cooking spray

Preheat oven to 350. Spray one side of flat out wrap with cooking spray. Cook about 4-5 minutes, then flip the wrap, spray the other side and bake for another 4-5 mins. While the wrap is in the oven, cook your chicken breast. Take wrap out of oven. Spread bbq sauce on wrap. Top with cooked chicken, red onion, and cheese. Put back into the oven for an additional 10-12 minutes, or until cheese is melted. Take out of the oven, slice and enjoy!!

Notes: I topped mine with cilantro to mimick one of my fav pizzas from Brixx Pizza. I also didn't use all of the bbq sauce. I took part of the sauce and tossed my shredded chicken in it, and used the rest to spread on the wrap.

Creamy Salsa Chicken

1 1/2 lb. frozen chicken breasts, bonless and skinless
1 15 oz. can of yellow corn, drained
1 15 oz. black beans, drained
16 oz. jar of salsa
8 oz. block of FF cream cheese

Put frozen chicken breasts in crock pot; cover with corn, black beans, and salsa. Cook on high 4-5 hrs or until chicken is cooked through. Place block of cream cheese on top and cook for an additional 1/2 hour. Done. Servings 6.

Notes: I typed the recipe as the orig. recipe is written. I got 5 generous servings instead of 6. I used light cream cheese instead of FF. I used medium salsa, but will use HOT next time. I also plan on using some spices the next time I make this meal. There are no mentions of spices in the orig. recipe, so add whatever spices you like. I really think it would be good over rice!


Before....


After....

Chicken Fajita Lettuce Wraps

Isn't this Romaine lettuce pretty?!?! A co-worker of mine is growing some in her garden this year. She brought some to work for me, so I was inspired to make this recipe using her lettuce!
You can find this recipe in the Hungry Girl 200 Under 200 cookbook.




You are supposed to use red and green bell peppers in this recipe (for color) but I had some yellow and orange peppers that I needed to use, so this pic is not very pretty, but man this stuff is great!!



Chicken Fajita Lettuce Wraps

3 leaves romaine, butter, or green leaf lettuce
3 oz raw bonless skinless lean chicken breast, sliced
1/2 cup sliced red and green bell peppers
1/2 cup sliced onions
2 TB Holy Moly Guacamole (seperate recipe in the book, I left this out)
1 TB salsa
1 TB FF sour cream (I used light)
1 1/2 teaspoons dry fajita seasoning mix

Place chicken, peppers, and onions in a medium bowl. In a seperate dish, blend fajita seasoning mix with 3 TB water.

Pour seasoning mixture over chicken and veggies. Stir until chicken and veggies are thoroughly coated. Let marinate for 5 minutes.

Spray a medium pan with nonstick spray (I used EVOO here to get in my daily healthy oils) and bring to medium high heat. Pour chicken veggie mixture including any excess marinade into the pan.

Stirring occasionally, saute' until chicken is cooked through and veggies are slightly browned, about 6 minutes. Transfer mixture to a bowl.

Enjoy fajita style, by loading up each lettuce "cup" with 1/3 of the chicken veggie mixture and topping with the guacamole, salsa, and sour cream.

Makes 1 serving
3 WW pts

Red Hot Chick'n Salad

Today for lunch I made Red Hot Chick'n Salad. It's SO good! This one is also from the new Hungry Girl cookbook. I served it on an Arnold Sandwich thin, and with one Roma tomato sliced and topped with fresh cracked pepper. Got in some carbs, veggies, protein, and fruit all in one little lunch! Here is the recipe!



Red Hot Chick'n Salad

6 oz cooked skinless lean chicken breast, cubed ( I cooked breasts in pan with EVOO, salt & pepper)
3 TB FF mayo (I used light Kraft)
3 TB chopped celery
3 TB chopped carrots
2 teaspoons reduced fat parmesan style grated topping (I left this out)
1 1/2 teaspoons Frank's RedHot Original Cayenne Pepper Sauce ( I used 5 teaspoons, love spice)
1/2 teaspoon dry ranch dip/dressing mix

In a medium bowl, combine mayo, Frank's, and ranch mix, and stir well. Add chicken, celery, and carrots to the sauce and stir. Sprinkle with parm style topping and stir again. Enough stirring, eat up!

2 servings
3 WW pts (following the orig recipe)




Just another lunch I've eaten lately. Veggie burger (Morning Star farm brand) with one wedge of Laughing cow cheese, and spinach served on an Arnold Sandwich thin, along side, some zucchini roasted in the oven with EVOO and some grill seasoning.

Thai Chicken and Vegetable Curry

Wow, this is awesome! Thanks to Jen for the recipe! Visit her blog to get some great ideas and other recipes! I served this over Uncle Bens Brown Ready Rice (the pack that's done in the microwave in 90 seconds)!!

Thai Chicken and Vegetable Curry

2 teaspoons canola oil (I used EVOO)

1 medium red bell pepper, cut into 1-2 in. thin strips

1 medium onion, finely chopped

1 clove garlic, minced (I used 3 cloves)

1 tablespoon fresh ginger

1-2 teaspoons red curry paste, to taste (can be very spicy, so start out small and add more later if needed)

1 lb. boneless, skinless chicken breasts, cut into 1 in. cubes

1 cup reduced sodium chicken broth

1 cup light coconut milk

1 tablespoon fish sauce or soy sauce (I used soy)

1 teaspoon light brown sugar (I used brown sugar Splenda blend)

1 1/2 cups cauliflower florets

1 zucchini, chopped

1 tablespoon lime juice

Lime wedges (for garnish)

Heat oil in a large skillet over med/high heat. Add pepper and onion, and cook until it begins to soften. Next, add garlic, ginger and curry paste. Stir. Add chicken, cook, stirring until fragrant, about 2 minutes. Add broth, coconut milk, fish or soy sauce, and brown sugar, bring to a boil. Add cauliflower and reduce heat to med/low, simmer, stirring occasionally until chicken is cooked through and cauliflower is tender (about 10 mins). Halfway through (at 5 mins left) add chopped zucchini and lime juice. Cook until chicken and veggies are done. Serve over rice and garnish with lime wedges. (Don't forget to add your points for the rice)

Serves 4 at 5 pts. per serving

Serving size 1 1/4 cups

Bubble Up Pizza Casserole and Skinny Chicken Cordon Bleu

Bubble Up Pizza Casserole

1 lb. ground beef
2 t. onion powder or 1 chopped onion
16 oz. tomato sauce or pasta sauce
3 cloves garlic minced
1/2 t. dried basil
1 t. italian seasoning
Veggie toppings (your choice, BE CREATIVE)
17 slices turkey pepperoni (0ptional)
15 oz. refrigerated buttermilk biscuits
1 1/4 c. part skim mozzarella cheese shredded
1. Preheat oven to 350 degrees. In skillet, brown meat over medium heat until browned, stirring to crumble. Stir in onion powder or onion, tomato sauce, basil, garlic and italian seasoning.
2. Add veggies, and turkey pepperoni. Add quartered biscuits, stir gently until biscuits are covered with sauce. Spoon mixture into a 9x13 inch baking dish coated with cooking spray. Bake for 25 mins. Sprinkle with cheese and bake an additionaql 10 mins or until biscuits are done. Let stand 5 mins before serving.
Serves 8
Points per serving 7
Note: For the biscuits, I used 4 Grand Biscuits cut into 8 pieces and I placed them on the bottom of the pan instead of mixing them into the sauce. I think I may try pizza dough in place of the biscuits next time. Some of the biscuits were still a little dough like.


Skinny Chicken Cordon Bleu

2 bonless skinless chicken breasts
2 slices deli ham
2 wedges Laughing Cow Cheese Original Swiss
1 egg white
1/4 c. panko bread crumbs
1/2 c. Fiber One original cereal (pulse in food processor until fine crumbs)

Thaw chicken. Place between two pieces of plastic wrap. Pound to about 1/4 inch thick with meat mallet or rolling pin. Place slice of deli ham over each piece of chicken. Spread wedge of cheese on half of each piece of chicken/ham. Roll like a burrito starting with cheese side first so that it's in the middle of the roll. Secure with toothpicks if necessary.

Put egg white in bowl. Combine panko with fiber one crumbs in another bowl. Dip the chicken into the egg white and then roll in the bread crumbs, coating entire chicken roll. Place on a cooking sheet which has been sprayed with nonstick spray. Repeat with remaining piece of chicken. Sprinkle remaining bread crumbs on top of the chicken.

Bake at 350 degrees for about 25 minutes. Allow to cool a few mins before serving, as cheese inside will be really hot.

If freezing, cook before freezing. Can be reheated in the oven or thawed in the fridge then reheated in the microwave.

Serves 2
5 pts.

Thanks to Danielle
for this recipe! It's SOOO good!



I found the latest cookbook/magazine in the grocery store the other day, so had to pick it up! Lots of good stuff in here!