Baked Chicken Parmesan Servings: 8 • Serving Size: 1 piece • Old Points: 5 pts • Points+: 6 pts Calories: 251 • Fat: 9.5 g • Protein: 31.5 g • Carb: 14 g • Fiber: 1.5 g • Sugar: 0 Cholestr: 14 mg
4 (about 8 oz each) chicken breast, fat trimmed, sliced in half to make 8 3/4 cup seasoned breadcrumbs (I used whole wheat) 1/4 cup grated Parmesan cheese 2 tbsp butter, melted (or olive oil) 3/4 cup reduced fat mozzarella cheese (I used Polly-o) 1 cup marinara or Filetto di Pomodoro cooking spray
Directions: Preheat oven to 450°. Spray a large baking sheet lightly with spray.
Combine breadcrumbs and parmesan cheese in a bowl. Melt the butter in another bowl. Lightly brush the butter onto the chicken, then dip into breadcrumb mixture. Place on baking sheet and repeat with the remaining chicken.
Lightly spray a little more oil on top and bake in the oven for 20 minutes. Turn chicken over, bake another 5 minutes.
Remove from oven, spoon 1 tbsp sauce over each piece of chicken and top each with 1 1/2 tbsp of shredded mozzarella cheese.
Pineapple chicken: 3 bell peppers (I like to use different colors for better visual appeal), cut into 1 inch pieces; 5 carrots, cut into 2-3 inch slim strips; 1 onion, cut into chunks; 1 lb boneless chicken breast; 1 can chunked pineapple, reserve the juice; teriyaki sauce; ginger
Saute the onion and carrots in oil. I use wok oil, but olive oil will do. Toss in the bell peppers and chicken. Cook until the chicken is thoroughly cooked.
Meanwhile, mix the pineapple juice with about 1/4 cup teriyaki (I honestly have no idea how much teriyaki I use. Go by color, it should be a light beige. Sprinkle in some powdered ginger and mix well.
Toss the chicken/veggie mixture with a few tablespoons cornstarch. Mix well and add the juice. If it's too liquidy, simmer a bit. Add the pineapple right when you turn the burner off. Serve over rice.
Post by rainbowchip on Jan 27, 2014 10:33:01 GMT -5
Mexican egg cups 12 eggs 1/2 green pepper diced 1/2 c mushrooms sliced 1/4 c milk 1lb ground turkey or turkey sausage Cumin Shredded cheese (I used 1/2 cup but you can put more or less based on taste. Also, could use low fat cheese.)
Preheat oven to 350 Sprinkle turkey with cumin and brown Mix all ingredients together well. Spray muffin tin with cooking spray Pour mixture in muffin tin filling about 3/4 full Bake for 20 minutes or until done.
This made 23 which worked out to about 70 calories each.
This is a WW recipe passed down from one of my mom's friends. she calls it grandma's casserole. I calculated it at 7 points per serving if you follow the recipe but I didn't use as much cheese as they did, and I used ground turkey instead of chicken. I used elbow macaroni for the noodles.
1/2 C chopped green pepper 1/4 C chopped onion 2 T diet margarine 8- oz ground Chicken (I used turkey) 1 t parsley 1 t oregano salt and pepper to taste l can tomato sauce 15 oz. 1 can stewed tomatoes 1/1/2 C water 8 oz. noodles 8 oz. nonfat mozarella cheese schredded
Preheat oven to 350. Saute first 3 ingredients. Add poultry and brown. Add next 6 ingredients bring to boil. Reduce heat and simmer 15 mins. Add noodles to sauce and transfer to 9 x 13 pan. Top with cheese and cover loosely wiht foil. Bake 45 minutes.
Directions Rinse chicken breasts, pat dry with paper towel and set aside. Combine corn flakes, Parmesan cheese, and ranch dressing mix in a shallow container. Mix thoroughly. Coat chicken with olive oil, using a basting brush to make sure chicken is completely covered. Then dredge in crumb mixture, pressing mixture onto chicken breast to ensure coverage. Place on cookie sheet sprayed with cooking spray. Drizzle any leftover olive oil over the coated chicken pieces. Bake at 350 for 30-40 minutes or till juices run clear.
Southern "Oven Fried" Chicken (Adapted from the recipe in WW New Complete Cookbook) 6 points per serving/recipe serves 4 Ingredients 1/2 cup fat free buttermilk or 1/2 cup skim milk mixed with 1 tsp vinegar 2-3 drops hot sauce 1 teaspoon smoked paprika 3/4 cup cornflakes crushed 5 TBS flour salt and pepper 4 chicken breasts, cut up (I used boneless chicken breasts cut into strips) 4 tsp canola oil
Directions Spray a baking sheet with Pam or some other cooking spray (will ensure the chicken does not stick) Mix buttermilk and hot sauce in a bowl large enough to place chicken in. Mix the dry ingredients in a flat bowl. Dip chicken in buttermilk and hot sauce mixture. Dredge chicken in cornflakes, flour, spice, salt and pepper mixture. Place coated chicken pieces on the baking sheet with space in between the pieces. Drizzle coated chicken pieces with oil. Bake at 400°F for 20 minutes. Turn chicken and bake 15-20 min more (or until chicken is cooked through).
Homemade tacos This makes 8 servings. Generally 1 cup 3/4 cup of mixture=1 serving, so it's very generous and usually a little over 200 calories, depending on the meat
1 1/5 lb meat, either cubed chicken, ground beef, or cubed pork loin 3 large bell peppers, chopped 1 onion, chopped 1 can diced tomatoes/3-4 plum tomatoes, chopped (diced tomatoes may make it runnier than you'd like) 1 small can tomato sauce
Edit: 1/2 to 1 c. frozen corn cilantro--roughly 1 tsp cumin--roughly 1 T garlic--roughly 1-2 T minced garlic oregano--roughly 2 tsp if you like it spicy, add chili powder. I usually do just about 1/8 tsp because I don't like it spicy, but it gives it a little more flavor
Saute onions and peppers. Add seasonings. Cook for a few minutes and add meat. When the meat is cooked through, add tomatoes and tomato sauce. Reduce heat and let it simmer. At the very end, add about 1/2 t. salt