LIGHTENED UP CHICKEN FRANCESE (by Skinny Taste)

Yes, still in Aruba folks. We have a few days before our last and final crew come. I’m excited for them to get here. This has been a wonderful vacation. In the mean time, we are taking some down time and hanging out. In the mood to cook, I turned to one of my favorites. This Chicken Francese is amazing. It’s also one of my hubby’s favorites.

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While my husband loves this, he doesn’t like it if  it’s “too lemony”. Don’t get me wrong…..I love the extra lemon. In order to have my francese and eat it too, I had to cut back slightly on the lemon. The sauce turned out richly flavored from the chicken broth, white wine, and butter and enough lemon to please both of us. I added some roasted vegetables to round out our meal.

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The recipe below is the exact recipe by Gina Homolka, author of Skinny Taste. She has three cookbooks out. I own all three of them and use them all the time. She is an amazing cook. All of her recipes are big on flavor and light on calories. Check our her cookbooks and do yourself a favor and look her up @ https://www.skinnytaste.com/

CHICKEN FRANCESE LIGHTENED UP from GINA HOMOLKA @ SKINNY TASTE.COM

INGREDIENTS:

  • 4 large (32 oz) chicken breast halves, thinly sliced in 3 (12 cutlets total)
  • 1/4 cup unbleached flour*
  • 1/2 cup egg whites, beaten
  • 1 large lemon, juice of (about 3 tbsp) or more, to taste
  • 1/2 lemon sliced thin
  • 1/3 cup white wine
  • 15 oz low sodium chicken broth
  • cooking spray
  • salt and fresh pepper, to taste
  • 3 tbsp fresh chopped parsley
  • 1 tbsp butter

DIRECTIONS:

  1. Season the chicken with salt and pepper.
  2. Place the flour in a bowl, and the beaten egg whites in another bowl.
  3. Heat a very large non stick pan over medium heat. When hot spray with cooking spray to lightly coat the bottom of the pan.
  4. Lightly flour chicken, then dip in eggs and add to the hot pan a few at a time. Saute chicken 2-3 minutes on each side.
  5. When cooked, transfer onto a plate.
  6. Spray the pan again and repeat until all chicken has been cooked.
  7. Once all chicken is cooked, place the chicken broth in the bowl with 1 tablespoon of flour and whisk.
  8. Add to the pan along with the juice of the lemon, white wine, lemon slices, parsley and butter and simmer over medium heat for about 2 minutes so it reduces slightly and thickens. Turn off heat.
  9. Return chicken to the pan to combine with the sauce.
  10. Serve immediately.

*discarded 1 tbsp flour so only calculated with 3 tbsp.

Note: I used one lemon cut in half. Half for the sliced lemon and the other half to squeeze in the sauce. It was a large lemon.

NUTRITION INFORMATION

Yield: 6 servings, Serving Size: 2 cutlets

  • Amount Per Serving:
  • Freestyle Points: 2
  • Points +: 6
  • Calories: 216.5 calories
  • Total Fat: 4.5g
  • Saturated Fat: g
  • Cholesterol: 5mg
  • Sodium: 264.5mg
  • Carbohydrates: 5g
  • Fiber: 0.5g
  • Sugar: 0g
  • Protein: 38g
All text ©Gina Homolka for Skinny taste
Til next time,
Ciao xoxo
Viki D
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OVEN ROASTED CHICKEN WITH VEGGIE’S

Vacationing for an extended period? Renting a home? Get tired of eating out? Here’s a quick and inexpensive meal, that is full of flavor. It’s not just for vacation. It’s also a great meal when you get home from work.  I know the feeling. All you want to do is relax and get dinner over with. Right???!!!

We immediately went to the grocery when we arrived in Aruba. The food and restaurants here are amazing. Everything edible is treated with such reverence. I must admit though, there are times when I just want to cook and stay in. Chicken is so versatile and affordable. This is actually all done on a sheet pan. All you have to do is prep the veggies, throw them onto the pan. Top the vegies with chicken and roast.

I used boneless, skinless, chicken legs cut into large pieces. While I’m not usually a leg fan, this was pretty darn good. I would have preferred boneless skinless thighs. Alas, none were to be found in the grocery we were in. I used red skinned potatoes, carrots, chopped garlic and green onions for my vegetables. Everything was heavily seasoned with salt and pepper. I used olive oil to help with the roasting. I also added some white wine for flavor.

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My husband kept saying “oh my” and eating all the while. To say the least,  it was a warm, comforting, meal. So easy to fix while on vacation or at home. Use any chicken parts you like. You could also use any combination of vegetables. Sweet potatoes are particularly good in this dish. In fact, root vegetables in general are excellent.

You don’t have to wait for vacation to enjoy this one; it’s good any time. It’s a great, easy, meal for company or guests as well.

OVEN ROASTED CHICKEN AND VEGGIES

  • Servings: any amount needed
  • Difficulty: easy
  • Print

INGREDIENTS:

  • Potatoes, cut in half, large slices
  • Carrots, peeled and slice on the diagonal about 2 inches
  •  Green onions, large slices cut on the diagonal (you can use any amount)
  • 3-4 cloves of garlic, large dice
  • Boneless, skinless, chicken parts (any amount needed)
  • 1/4 to 1/2 C white wine
  • Olive oil, enough to drizzle over the veggies and chicken to aid in roasting
  • 1 Tbsp dried rosemary, can use fresh as well to taste
  • Generous amounts of Kosher salt and fresh ground pepper

DIRECTIONS:

  1. Set the oven to 375.
  2. Prepare all the vegetables and place them on a sheet pan.
  3. Generously salt and pepper and sprinkle over the rosemary. Drizzle olive oil all over and the white wine. Using your hands toss until everything is well coated.
  4. Clean your chicken pieces and generously salt and pepper. Drizzle a little olive oil over the pieces and rub in with your hands. Put on top of the vegetables.
  5. Bake in the oven until the vegetables are tender and the chicken is completely cooked.
  6. To serve, place a good amount of vegetables on your dish and top with the chicken.

Enjoy

Til next time

Ciao xoxo

Viki D

BUBBLE UP CHICKEN POT PIE

Hi there! Have I got a quick and easy recipe for you to try. Quick and easy being the key words here. It’s an adaptation from a Weight Watchers recipe. I added a few seasonings to add flavors that I like.

I am getting ready for a cruise. I have never been on one so I am getting a lot of feed back from my friends. I am also doing a lot of on-line research. Stuff like, what to pack, do’s and don’ts kind of things. I am told that cruises are great! Lord I hope so; because neither my husband or myself are thinking we are cruise type people. The one positive,  we are going with a group of good friends. It will definitely be a party!!

My time has been consumed with work and what to pack. I have been trying to keep meals simple and also low in points values. If you have been following me you know I am a firm believer in the Weight Watchers program. This recipe delivers great flavor, and it’s done in no time at all.  You can use my quick cook chicken method, CROCK POT CHICKEN FOR THE WEEK, or a rotisserie chicken. Best of all it’s very satisfying and a one dish meal.

Hope you enjoy this one as much as we did. Send me a photo or a comment when you try it!

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BUBBLE UP CHICKEN POT PIE
SERVES 6
10 SP per serving

Ingredients:
• 2 C chopped cooked chicken
• 1 can reduced fat cream of chicken soup
• 1 C light sour cream
• 1 C shredded 2% cheddar cheese
• 1 ½ C frozen mixed vegetables
• Sherry, a splash or to taste
• 1 T poultry seasoning
• Salt and pepper to taste
• 1 (7.5 oz) can of biscuits

Directions:
1. Pre-heat the oven to 375 degrees.
2. Lightly spray an 11×7 glass casserole dish with cooking spray
3. In a large bowl, stir together the chicken, soup, sour cream, cheese, frozen vegetables, sherry, salt and pepper.
4. Remove and separate the biscuits from the can and cut each into 4 pieces. Toss with the chicken mixture.
5. Pour the mixture into the prepared casserole dish. Make sure the biscuits are evenly spaced throughout the mixture.
6. Bake for 35 minutes.

Til next time,

Ciao xoxo

 

INSTANT POT CHICKEN CATCH – A -TORI (cacciatore)

No big mystery with a last name like Del Grosso, my family is Italian. My husbands family that is! I am fortunate enough to be part of that family. Over the years my in laws have taught me their family recipes and how to accomplish them. This one however is mine!

I had Chicken Cacciatore in Baltimore some years ago. I fell in love with it and decided to come up with my own recipe. This one is named after my daughter, Tori! It can be done on the stove top, which is how I have always made it in the past. I recently saw a recipe from Skinny Taste and I thought, why not try my recipe. It turned out beautifully and done in 25 minutes.

I served ours over a single portion of spaghetti, which does add more points. You could easily use spaghetti squash. It would also work well over rice, or polenta. I also like to put crushed red peppers on mine and a dash of parmesan when it’s plated. Just remember to add the extra points for any additional add-ons.

So without further ado……..here it is. I hope you like it!

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INSTANT POT CHICKEN CATCH-A-TORI (cacciatore)
3 SP per serving / 4 servings

• 4 chicken thighs, bone in, skin removed
• Kosher salt and pepper to taste
• Olive oil spray
• 1 onion, large dice
• 2 bell peppers, sliced large slivers
• 3 cloves garlic, smashed, keep intact
• 8 oz package of sliced baby portabella mushrooms
• 1 (14 oz) can diced tomatoes, drained
• ¼ C chicken broth
• 2 T tomato puree
• 1 t dried Italian seasoning
• Chopped basil for garnish

Directions:
1. Liberally season thighs on both sides with salt and pepper.
2. Using the saute’ feature on your Instant Pot, lightly spray with oil and brown chicken on both sides, set aside.
3. Spray the pot with a little more oil, add onions and peppers, and garlic. Sauté until softened and the onions are golden. About 7 minutes.
4. Add the chicken back to the pot.
5. Put the mushrooms and drained tomatoes on top of the chicken.
6. Mix the chicken broth, tomato paste, Italian seasoning, salt and pepper and pour it on top of the chicken and vegetables and give it a quick stir and cover with the lid.
7. Cook on high pressure for 25 minutes, let the steam release naturally.
8. Plate and garnish with chopped basil.

You can top with grated parmesan and crushed red peppers to your taste.

Til next time,

Ciao xoxo Continue reading “INSTANT POT CHICKEN CATCH – A -TORI (cacciatore)”

LIGHT CHICKEN QUESADILLAS

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We eat a lot of chicken. In one of my earlier posts I blogged an easy way to cook chicken so you can have it throughout the week when your pressed for time. CROCK POT CHICKEN FOR THE WEEK. As per usual I made some chicken on Monday for the week. I happened to come across this recipe by Ellie Krieger and I am so glad to share it with you.

I did make a couple of changes to it. One was using reduced fat cheese and sour cream. The other was banana peppers. We had some from our garden that needed to be used. The result was yum and added just enough heat. I also found a tortilla that is a Weight Watchers smart point count of 1. I found mine in our local Wal-Mart. They taste fantastic!

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Having the chicken already cooked makes this come together very easily. One serving is 2 quarters of a tortilla. I must admit, it was so good I ate 3 quarters. My husband loved them so I will be making these again.

If you don’t like banana peppers, feel free to leave them out. I loved the bit of tang and heat they brought to the dish. You could use a bell pepper or leave it out all together.  I would suggest prepping all of your items first because this goes very quickly once you start cooking.

LIGHT CHICKEN QUESADILLAS

7 WW Smart Points / Serving (using WW calculator)

Ingredients:

  • 1 T olive oil
  • 1 large onion, chopped (about 2 C)
  • 1 C banana peppers, seeded and thinly sliced
  • 8 oz. of baby bella mushrooms, sliced
  • 3 cloves of garlic, minced
  • 2 C chopped, cooked, skinless, boneless, chicken breast
  • 1 t, heaping ground cumin
  • 1 t, heaping chili powder
  • 1/2 t dried oregano
  • 2 C baby spinach leaves, slice into ribbons
  • 1 t salt
  • 1/2 t ground black pepper
  • 4 (10 inch) tortillas (my recommendation is above)
  • 1 C 2% shredded Mexican cheese blend
  • 1/2 C salsa (zero sugar)
  • 1/4 C reduced-fat sour cream

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Directions:

  1. Heat the oil in a large skillet over medium heat.
  2. Add the onions, peppers (if using), and mushrooms. Cook until the mushroom water is evaporated and they begin to brown, about 7 minutes.
  3. Add the chopped garlic and cook for about 1 minute or until fragrant.
  4. Add the chicken, cumin, chili powder, and oregano and stir until all the spices are incorporated.
  5. Add the spinach, salt, and pepper and cook until the spinach is wilted, about 2 minutes.
  6. Place a large skillet over med heat and generously spray with cooking spray of choice.
  7. Place one tortilla in the pan and top with 1/4 C of shredded cheese.
  8. Spoon 1/2 heaping C of chicken and vegetable mixture on top.
  9. Spoon another 1/4 C of cheese on top of the chicken and top with another tortilla. Mash together slightly with your spatula.
  10. Cook for about 3-4 minutes or until browned and cheese is melted. Flip over and brown the other side.
  11. Remove and repeat with the other tortillas.
  12. Slice each quesadilla into quarters. Place 2 quarters on a plate with 1 T sour cream and 2 T salsa. Garnish with parsley if desired.

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Ole’…… Dinner is served!

Ya know, this would be really good with a Marguerita.

Til next time,

Ciao xoxo