Roman Chicken

I got a few recipes off of The Food Network and I just made one of them!  Roman Chicken!  I'm not even done eating it and I'm blogging it it's so good!

According to their nutritional values this is 7 points plus points per serving.  I used WAY less oil and it turned out to be 6 points plus points.  I served it over rice which adds another 3 points.

Here's the link for the recipe.  I made it pretty much the same way but used skinless boneless chicken thighs and dried herbs instead of fresh.  Less oil than asked for though :).

Enjoy!

Roman Style Chicken

Chicken stuffed peppers

We went to a friends house for dinner last night and I made dinner!  Easy way to make sure dinner is healthy :)

I made Chicken stuffed peppers.  One of our favorite meals!  The stuffing can also be served as a casserole with veggies/salad on the side, or used as a filling for cabbage rolls.  It's so yummy!


Prep time: 10 mins
Cook time: 30 mins
Servings: 8 
Points plus value: 12

2 tbsp olive oil 1 onion diced 4 cloves garlic, minced 1 pound extra lean ground chicken 1 dry cup minute rice 1 can low sodium chicken broth 1 cup crushed tomatoes 1/2 tsp garlic powder 1 tsp chili powder (or more/less to taste) 1/2 tsp table salt 1/2 tsp black pepper 1 tsp dried parsley flakes 3/4 cup of shredded skin milk mozzarella cheese (6 servings by weight) divided 1/2 & 1/4 cup 4 red peppers Preheat oven to 375 degrees Cut the peppers in half lengthwise, remove the seeds and stem and set aside on cookie tray Heat olive oil in large skillet.  Sautee onions and garlic. Put the rice and chicken broth on to boil, covered in a separate pot.as you would if you were cooking the rice in water as per package directions (you can substitute any kind of rice or grain here, whatever tickles your fancy). Meanwhile, fry up ground chicken and crumble up fine.   Add spices to the cooked chicken mixture, then crushed tomato, rice and 1/2 cup of the cheese.  Combine until cheese is melted. Spoon filling into peppers and sprinkle remaining cheese over top. Bake in oven for 15 mins or until peppers are slightly softened and cheese is melted. Serve with a big salad. Enjoy!

Broccoli bacon quinoa

I made this for dinner tonight because I don't have a whole lot of stuff in my cupboards!  It turned out really well for something I made up!

Prep time: 10 mins
Cook time: 20 mins
Servings: 4
Points plus value: 8

1 cup uncooked Quinoa
1 1/4 cups low sodium, fat free chicken broth (or as per quinoa package directions)
2 tbsp olive oil
1/2 finely chopped red onion
4 cloves finely chopped garlic
1 bunch of broccoli, chopped into bite size pieces or smaller
1/2 cup real bacon bits
3/4 cup skim milk ricotta cheese
1/2 cup skim milk
1/2 tsp garlic powder
1/2 tsp parsley
1/2 tsp salt
1/2 tsp black pepper


Cook quinoa as per package directions but substitute chicken broth for water.  Set aside.
Sautée red onions and garlic in oil.  Add in bacon once onions are slightly carmelized.  After a couple of minutes add broccoli.  Sautée until cooked but still firm.  Stir in ricotta, skim milk, and spices.   Stir in cooked quinoa.  Serve hot.