Chicken

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

 

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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

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

 

 

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