FOR THE SPAGHETTI SQUASH
One spaghetti squash
Olive oil (if desired)
Preheat oven to 350. Cut squash down the middle and scoop out the pumpkin-y insides (seeds and stringy stuff) leaving just the yellow “meat.” Place on a pan/cookie sheet, drizzle with olive oil if desired, and roast for about an hour. When it’s done, use two forks or a big spoon to scrap the meat into spaghetti-like shreds, put it all in a bowl with some salt and pepper and maybe some butter if you like (which I do, mmm!).
FOR THE CHICKEN
2 large breasts
3 eggs, beaten
Italian-seasoned bread crumbs
One jar tomato sauce
Shredded cheese (pizza cheese — cheddar and mozz mixed — is my fave for this)
(Good to do while the squash is roasting.) Filet each breast to make four thin cutlets. Dip each in egg, then in bread crumbs. Swirl oil in a hot pan to coat the bottom, and fry each cutlet for 3-4 minutes per side (mine get really dark, which I like). Remove and set aside.
Pour tomato sauce in the bottom of an oven-safe/casserole pan. Nestle chicken cutlets in the sauce, and top each one with a good amount of cheese. When the squash is done roasting, turn the temp up to 400 and place the chicken/sauce/cheese pan in the oven until the cheese is melted the way you like it (I like it like pizza, about 20-25 minutes).
FOR THE SPAGHETTI
Half pound spaghetti
While the chicken’s baking, prepare spaghetti as directed on the package.
I mix spaghetti and spaghetti squash together, with a chicken cutlet and tomato sauce on top. Soooo good! Enjoy ❤ Kate Sherwin
4 cups chicken broth
2 cups water
2 cooked, boneless chicken breast halves, shredded
1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup all-purpose flour
1/2 cup butter
2 cups heavy cream
1. In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.
2. In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
3. Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.
❤ Shelley Nordine
hey my neighbor told me about this … we tried it and it was so good! and super simple!
Makes 2 pies
3 boneless skinless chicken breast cubed and cooked
1 can family size campbells cream of chicken soup
1 bag frozen peas and carrots -heated in the microwave for a few mins to get the cold off of them
2 packages of(2) refrigerated pie crust (pilsbury)
in a pie pan, butter and bake your pie crust 8 mins at 350.
meanwhile mix all top three ingredients together …. fill pie crust and cover with other pie crust(unbaked) cut 4 slits in top and butter crust again bake at 350 for 30 mins!
So tasty and so simple! ❤ Jamie O’Flaherty
8 oz uncooked rigatoni
1 T olive oil
1 c chopped onion
1 (10 oz) pack frozen spinach, thawed
3 c cubed, cooked chicken breasts
1 (14 oz) can Italian-style diced tomatoes, drained
1 (8 oz) container Philadelphia chive & onion cream cheese
½ t salt
½ t pepper
1½ c shredded mozzarella cheese
Prepare rigatoni according to pkg directions. Spread oil on bottom of 11×17 in baking dish; add onion in a single layer. Bake at 375 for 15 minutes or just until tender. Transfer onion to large bowl, set aside.
Drain chopped spinach well, pressing between paper towels. Stir in rigatoni, spinach, chicken, & next 4 ingredients into onion in bowl. Spoon mixture into dish & sprinkle evenly with shredded mozzarella cheese. Bake covered at 375 for 30 minutes; uncover & bake 15 more minutes or until bubbly.
❤ Crystal Barnhill
1 1/2 pounds lean ground beef (I use shredded chicken- just boil and shred)
1 large onion
2 envelopes ranch-style dressing mix
1 envelope taco seasoning mix
2 cans shoe peg corn, drained
1 can black beans, undrained
1 can pinto beans, undrained
1 can kidney beans, undrained
1 can tomatoes, canned, undrained
1 can tomatoes with green chilies, undrained
Brown meat and onion (If using beef) until tender; drain. If using chicken, boil and shred when cool. Cook onions in a separate pan using a little bit of olive oil) Add all other ingredients, and bring to a boil. Reduce heat and simmer for about 2 hours. Top individual servings with grated cheddar cheese and a dollop of sour cream if desired. Cilantro is also a good topper!
After cooking your meat and onion, place all ingredients in crock-pot and simmer on low for 8 hours.
❤ Crystal Barnhill
Gina’s Weight Watcher Recipes
Servings: 8 servings • Size: 1 cup • Old Points: 3 pts • Points+: 4 pts
Calories: 190 • Fat: 1.5 g • Fiber: 5.6 g • Carbs: 23.1 g • Protein: 21 g
- 24 oz (1 1/2) lbs chicken breast
- 14.4 oz can diced tomatoes with mild green chilies
- 15 oz can black beans
- 8 oz frozen corn
- 1/4 cup chopped fresh cilantro
- 14.4 oz can fat free chicken broth
- 3 scallions, chopped
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- 1 tsp cayenne pepper (to taste)
- salt to taste
Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot. Season chicken breast with salt and lay on top. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning. Serve over rice (extra pts).
❤ Kristin Lebon
(Makes two servings, but recipe can easily be doubled or tripled)
2 large boneless, skinless chicken breasts
2 T Pesto
2 T low-fat sour cream
2 T grated mozzarella cheese (I used shredded)
(I used heaping tablespoons of pesto, sour cream and cheese)
2 eggs, beaten (or if they’re large eggs one will probably be enough)
3 T finely grated Parmesan cheese
3 T almond flour (I did not have this, so I used a mixture of plain flour and italian bread crumbs, enough to thoroughly coat the chicken)
Preheat oven to 375F/190C. Spray a small casserole dish with non-stick spray. Trim any visible fat from chicken breasts, then put them one at a time inside a heavy plastic bag and pound with meat mallet until the chicken is as thin as you can get it. Don’t worry too much about the shape or whether there are some loose pieces, you can tuck them in when you roll up the chicken.
In a small bowl mix together the basil pesto, sour cream, and grated mozzarella. Use a rubber scraper to spread a thin layer of this mixture over each chicken breast, stopping about 1/2 inch from the edge of the chicken (so it doesn’t run out so much as it cooks.) Roll up the chicken breasts and secure them with a couple of toothpicks. (I roll them so the finished piece is as thin as I can get it so they will cook quickly.)
Prepare two bowls, one with the beaten egg and the other with the grated Parmesan-almond flour mixture, seasoned with black pepper to taste. Dip each chicken breast roll first into the egg mixture and then into the Parmesan-almond flour mixture, patting it on so the chicken breast roll is well-coated with the mixture.
Put chicken breasts into the casserole dish and bake until the chicken is firm and lightly browned. (Start checking after about 25-30 minutes; total baking time will be 30-35 minutes.) Serve hot.
❤ Crystal Barnhill