Archive for the ‘Chicken’ Category

Healthy and Refreshing


Sense I went on Weight Watchers I have cut back dramatically on the amount of past we eat. It just isn’t worth the points if it doesn’t fill me up. Using the soba noodles made this recipe so yummy and they were very substantial. Essentially this recipe is from Cooking Light but my big issue with their recipes is they are quite heavy in oil. So, as usual I made a few tweaks. I hope you like what I did.


Chicken and Soba Noodle Salad

4 Servings

5 Points/Serving

6 oz Udon Noodles

¼ cup rice wine vinegar

2 Tbsp low-sodium soy sauce

1 Tbsp honey

1 tsp chili sauce with garlic

1 tsp dark sesame oil

1 tsp fresh grated ginger

1 cup Trader Joe’s “Just Chicken”

2 medium cucumbers, thinly sliced

6 Tbsp scallions, sliced

1 Tbsp dry roasted peanuts, chopped

  1. Cook the noodles in boiling water. Drain and rinse under cold water.
  2. Combine rice vinegar through ginger in a large bowl and whisk.
  3. Add the noodles, chicken, and cucumber and toss to coat.
  4. Separate salad between four plates and top with scallions and nuts.

Serve with a spinach salad dressed with a rice wine vinaigrette.



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Warm Chicken Sausage Salad


Well as you know I can’t follow a recipe to save my life but I think I stayed pretty close on this one. This meal is a total winner. It had a little of everything and it looks beautiful. Like

As planned I used the Apartment Kitchen recipe as my base.  I couldn’t find fava beans so I substituted garbanzo beans. I know they are not really comparable but it sounded good to me. I forgot to get the shallots so I used red onion. I also played with the amount of pasta and sausage to make it more Weight Watchers friendly. Finally, I took out the cheese because of my intolerance.


Warm Chicken Sausage Salad

2 Servings

6 Points/Serving

2 oz Whole Wheat short pasta

Pam Butter Spray

2 ½ TJ’s Jalapeno Chicken Sausages (100 cals each), thinly sliced

½ small red onion, thinly sliced

2 cloves of garlic, chopped

½ cup canned garbanzo beans, rinsed and drained

1 cup cherry tomatoes, quartered

3 cups arugula

3 Tbsp red wine vinegar

Salt and Pepper to taste

  1. Boil water and heat a large pan over medium heat.
  2. Add salt and pasta to boiling water.
  3. While the pasta cooks spay the pan with Pam and add the sausage, onion, and garlic. Cook until the onions are soft and slightly browned.
  4. Add the garbanzo beans and sauté another few minutes till warmed.
  5. Remove the pan from the heat and add the cooked and drained pasta, tomatoes, arugula, red wine vinegar, and salt and pepper to taste.
  6. Stir together until the arugula gets bright green and wilted.

This makes two generous portions.


I added cheese to the husband’s plate.


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I KNOW!!!!

I have been missing in action for weeks!!! What is up with that? Well, I have been struggling with things for some time and things have been beginning to pile up. I am trying to decide if I want to stay on Weight Watchers or not. I am happy and healthy at my current weight. I like having the accountability of the program but I am curious to see if I can self regulate with out gaining back the 11 pounds I have managed to lose and keep off over the months. I am also growing weary of getting on the scale every week. No matter what happens I am filled with anxiety every week.

I have still been cooking I am sure you are glad to hear and I have some great recipes to share. To start with this wonderful chicken stir-fry that is straight from the WW site. Only a few little changes.

Chicken and Broccoli

Lemon Chicken with Broccoli

1 ½ Tbsp whole-wheat flour

½ tsp kosher salt

¼ tsp black pepper

12 oz boneless, skinless, chicken breast, sliced thin

Pam butter spray

1 ½ cups reduced sodium chicken broth, divided

2 cloves garlic, thinly sliced

2 ½ cups of broccoli, small florets

zest of ½ a lemon

1 Tbsp fresh lemon juice

2 tsp cornstarch

  1. Combine flour, salt, and pepper in a large bowl. Toss the chicken in the flour mixture to coat.
  2. Heat the pan with butter spray over medium-high heat. Wait until the pan is glimmering and then add the chicken and cook until lightly browned, about 5 minutes.
  3. Remove the chicken from the pan and set aside.
  4. Add 1 cup of broth and garlic to the pan. Bring to a boil and scrape up the brown bits from the bottom with a wooden spoon.
  5. Add the broccoli to the pan and cover cooing for 1 minute.
  6. In a small bowl combine the remaining chicken broth and cornstarch. Add the cornstarch mixture to the pan and bring to a simmer over low heat.
  7. Cover and cook until the broccoli is crisp-tender and sauce is thickened, about 1 ½ minutes.
  8. Stir in chicken, lemon zest, and lemon juice.
  9. One serving is about 1 cup.

This was a totally simple meal that I just happened across because I had chicken and broccoli in the fridge and needed a recipe. I typed in “chicken, broccoli” into the WW recipe finder and this popped up. Well the original version of this recipe that I “fixed.”

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New Birthday Chicken

This chicken was amazing. David said, “This is the replacement for birthday chicken!” He loved it. For those of you who don’t know my husband he has a very close relationship with BBQ chicken. Every year he has the same dinner for his birthday: BBQ chicken, California Salad, and corn. So for him to say he now wants this chicken is a huge deal. Now don’t be fooled it is still BBQ chicken but the new recipe is much lighter. So print this out Gini because this is what he wants next year.

Birthday Chicken

Barbecued Chicken

5 Servings
3 Points/Serving

5 chicken thighs, skin removed
Cajun seasoning
1/2 tsp salt
1/8 cup ketchup
1 Tbsp brown sugar
2 Tbsp red wine vinegar
1 Tbsp Dijon mustard

  1. Sprinkle the chicken with Cajun seasoning and get on a hot grill meat side down.
  2. While the chicken is getting started combine the remaining ingredients in a bowl. It will be quite soupy.
  3. Turn the chicken after 8 min and brush with the sauce.
  4. Turn again after 8 min and brush the other side.
  5. Turn again after 4 min and brush one final time.
  6. Turn one last time and finish for another 4 min or until internal temp reads 160F.

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Grilled Chicken and Peaches

We still don’t have gas for our grill so I made this dinner on the Foreman.

The only bummer is that my George Foreman is sooooo small I had to do it all in batches.  I think it worked out well because the chicken had plenty of time to rest while I grilled the onions and peaches.

I pulled this recipe from my old friend Real Simple Magazine, the July 2009 issue. As you know I am a nondairy girl so I did not use the cheese, which lowered the calorie count by a considerable amount. Even if you are not lactarded I think this recipe was awesome with out the cheese. I also cut the oil and added more vinegar.

Grilled Peaches and Chicken

Grilled Chicken with Balsamic Onions and Peaches

2 Servings
6 Points/Serving

12 oz boneless skinless chicken breasts
1 large sweet onion, sliced into generous rings
2 medium peaches, quartered
2 Tbsp balsamic vinegar
2 tsp extra virgin olive oil
salt and pepper to taste
4 cups of arugula

  1. Heat the grill and cook the chicken until the thermometer reads 170F.
  2. In a large bowl combine vinegar, oil, and salt and pepper.
  3. Grill the onions and when they are soft add them to the vinegar mixture.
  4. Grill the peaches until they are charred.
  5. Now pull it all together. Slice the chicken into thin slices and add the arugula to the onions and toss.
  6. Plate the arugula and onions, top with the chicken and drizzle the dressing from the bottom of the bowl over the top of the chicken.
  7. Grilled peaches on the side and dig in.

I absolutely adored this meal. The balsamic and onions were so sweet and savory at the same time and grilling the peaches really brought out the natural sugar. It was salad, entre, and desert all on one plate.

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Chicken and Apricot

As you may have noticed I hate heat the kitchen up when the AC is pumping. I feel like it is wasteful and I hate to be hot. That means that this has been a week of salads. I made a chicken and apricot salad on Wednesday that I liked a lot. It had some very interesting flavors and all together it was very refreshing.  David said it was just “so, so,” But what does he know. Now that I think about it, he probably didn’t care for the tarragon. He is not a big fan of licorice flavors.

I adapted it from a Cooking Light Recipe. Their version had 5 points and mine had only 3 points!
Chicken and Apricot 2

Chicken and Apricot Salad

4 Servings
3 Points/Serving

14 oz chicken breast tenders
1 Tbsp fresh parsley, chopped
2 Tbsp fresh tarragon, chopped
½ tsp Kosher salt
¼ tsp ground pepper
cooking spray
1 tsp olive oil
4 Tbsp red wine vinegar
2 tsp Dijon mustard
8 cups of salad greens
3 medium apricots, thinly sliced
¼ medium red onion, thinly sliced

  1. Heat your gill up (I used the George Foreman) and sprinkle the chicken with the salt and pepper and herbs, reserving a bit of the herbs to add to the salad greens.
  2. Spray the grill pan with cooking spray and place the chicken on the grill. It takes about 3-4 min per side on a regular grill but the Foreman makes things go much faster.
  3. While the chicken is cooking start making the dressing. In a large bowl combine olive oil vinegar, mustard, and salt and pepper to taste and whisk well.
  4. Add the greens, leftover herbs, apricots, and red onion to the bowl and toss.
  5. Divide the salad between the 4 plates and top with grilled chicken.

This is a great quick meal for a hot summer evening. I hope you like it as much as I did.

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BBQ Chicken Pizza


Let me preface this by saying that if I had cooked it in the oven it would have looked better. As it was I was way too hot to turn the oven on so we put the pan on the grill. The last few moments we transferred it directly to the grill and it made the bottom crispy and delicious.

Boboli is a wonderful vessel for any pizza you chose the Whole Wheat Thin crust is fairly low in points so if you add ingredients carefully you can create a wonderful pizza. If you add lots of veggies and go light on the cheese it can be a filling meal with a salad on the side. This evening I went for BBQ chicken pizza.

Pizza 2
BBQ Chicken Pizza

4 Servings
5 Points/Serving

Butter flavored cooking spray
2 small yellow onions, sliced
1 red bell pepper, sliced
2 small summer squash, cubed
1 Boboli Whole Wheat Thin Crust pizza
4 Tbsp BBQ sauce, divided
1 generous cup TJ’s Simply Chicken, diced
2 oz fat free soy mozzarella, grated

  1. Heat a sauté pan over medium high heat and spray with cooking spray.
  2. Add the onions, bell pepper, and squash. Sauté until onions are caramelized and the other veggies are soft.
  3. Spread 3 tablespoons of BBQ sauce on the pizza shell. Then layer on the veggies.
  4. Combine the chicken and the remaining BBQ sauce and then evenly distribute over the pizza.
  5. Sprinkle cheese over the whole pizza.
  6. If cooking on the grill put the pizza on a pan and then put the pan on the grill cover and cook until heated through. Once heated remove the pan and grill the pizza directly on the rack for a minute and then remove promptly. (You don’t want the bottom to burn.) Cut the pizza into 4 pieces and serve with a green salad.

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