BBQ Chicken Pizza

Ingredients:

1 1/2 C Diced chicken breast
2 C part-skim mozzarella cheese
2 TBS chopped onions
1 TBS chopped cilantro
1 tsp crushed red pepper flakes
1 tsp minced garlic
1/2 C reduced fat parmesan cheese, grated
1 roll Pillsbury Thin Crust Pizza Dough
2/3 C + 2 TBS BBQ Sauce, any variety


Directions:

Preheat oven to 400 deg (425 if using pizza stone according to dough package instructions). Prepare dough as instructed on packaging. Dice chicken and cook in small amount of oil until cooked through, about 10 minutes. Transfer chicken to small bowl and mix with 2 TBS BBQ Sauce. Spread remaining sauce on pizza dough & top with chicken, onions, garlic, pepper, cheeses & cilantro. Cook about 10-12 minutes or until crust is golden and cheese is melted. Makes 8 servings.

6 WW pts per serving.

Honey Mustard Chicken

Ingredients:

3lbs. boneless chicken breasts

1/2cup. honey

1/2cup. Dijon or other spicy mustard brown mustard

¼ cup. melted butter

1 tsp. curry powder

Directions:

Combine all ingredients except chicken. Dip each piece of chien in sauce and place in a greased roasting pan. Pour remaining sauce over chicken. Bake at 350 degrees for 35-45mins, or until chicken is done. (I like to serve on rice, so keep a little extra honey mustard sauce to add for later.)

Baked Chicken Tortillas

Ingredients:

2 C cooked chicken breasts (shredded or cubed)

1 C salsa (divided)

1 C fat-free sour cream

3 oz shredded cheese

6 tortillas (I used light tortillas to keep fat low)

1 C canned tomatoes with green chilies

2 TBS chopped/minced onion

3 tsp cumin

1 tsp chili powder

1 C sliced mushrooms (optional)

Directions:

Preheat oven to 350 deg. Boil chicken and shred and mix with cumin, chili powder and onions. Mix 1/2 C salsa with sour cream in small bowl. Spread evenly over the 6 tortillas. Scoop chicken and canned tomatoes/chilies in the center of the tortillas. If using mushrooms, place mushrooms in center of each tortilla as well. Roll up tortillas and place seam-side down onto baking sheet coated in cooking spray. Top with salsa (any any remaining sour cream/salsa mix if there's any left). Baked for 15 minutes. Sprinkle with shredded cheese and continue cooking 5 more minutes until cheese is melted. Makes 6 servings.

*Approx. 6 WW per serving

Chicken-Broccoli Divan

Ingredients:

1lb fresh broccoli, cup into spears, cooked and drained or 1 pkg ( 10 oz) frozen broccoli spears, cooked and drained.

2 cans ( 4.5 oz each ) swanson premium chunk chicken breast, drained.

1 can ( 10 3/4 oz) Campbell's Broccoli Cheese soup

1/3 cup milk

1/2 cup chredded Cheddar cheese ( optional)

2 TBL dry bread crumbs

1 TBL butter or margarine melted

Directions:

Place broccoli in 2 qt shallow baking dish. Top with chicken.

Mix soup and milk together in another bowl. Pour over chicken. Sprinkle with cheese.

Mix bread crumbs and butter. Sprinkle over top. Bake at 450 degrees for 20 min or until hot.

*We served it over minute rice.

Cream Cheese Chicken with Broccoli

Ingredients:

4 pounds boneless skinless chicken breasts, cut into 1⁄2-inch pieces

1 tablespoon olive oil

1 package (1 ounce) Italian salad dressing mix

2 cups sliced mushrooms

1 cup chopped onion

1 can (10 3⁄4 ounces) condensed low-fat cream of chicken soup, undiluted

1 bag (10 ounces) frozen broccoli florets, thawed

1 package (8 ounces) low-fat cream cheese, cubed

4 tablespoons vanilla extract

Hot cooked pasta

Directions:

Toss chicken with olive oil. Sprinkle with Italian salad dressing mix. Place in 5-quart CROCK-POT® slow cooker. Cover; cook on LOW 3 hours. Coat large skillet with nonstick cooking spray. Add mushrooms and onion; cook 5 minutes over medium heat or until onions are tender, stirring occasionally. Add soup, broccoli, cream cheese and vanilla extract to skillet; cook and stir until hot. Transfer to 4 1⁄2-quart CROCK-POT® slow cooker. Cover; cook on LOW 1 hour. Serve chicken and sauce over pasta. Makes 2-4 servings.

I cooked the soup and chicken in the same crock pot for the last hour and it worked just fine. It was so delicious!!

*10 points per serving

Healthy Chicken Parmesan

Ingredients:

2 Egg Whites

⅓ Cup Italian Seasoned Breadcrumbs

4 TBSP Grated Reduced-fat Parmesan Cheese

½ LB Chicken Breast

4 oz. Whole-wheat or Spinach Pasta

1 Cup Lowfat Pasta/Spaghetti Sauce

Directions:

Beat egg whites until slightly frothy. Mix breadcrumbs and 2 TBSP Parmesan cheese in pie plate. Dip chicken breasts in egg whites, then into breadcrumbs (coat both sides). Bake chicken at 400º for about 12 minutes each side, or until chicken is no longer pink and breading is golden brown. Prepare pasta according to instructions on box while chicken is baking and warm pasta sauce. Place warm pasta with baked chicken breasts. Top with pasta sauce and remaining Parmesan cheese. Makes 2 servings.

401.8 Calories

Crispy Ranch Chicken

Ingredients:

4 boneless skinless chicken breasts

1/2 pkg ranch dressing mix

2 C crispy rice cereal

1/4 C grated parmesean cheese

2 egg whites (beaten)

2 TBS light butter (optional)

Directions:

Mix rice cereal, ranch mix and parmesean cheese together in a bowl. Dip chicken in egg whites, then in the cereal mixture to coat evenly. Arrange chicken on greased baking sheet. Bake until golden (about 30-35 mins). Serves 4.

Smothered Chicken

Ingredients:

4 boneless, skinless chicken breasts

1 tsp dried oregano

1/2 tsp salt

1/2 tsp garlic powder

1/4 tsp pepper

1/4 tsp cayenne pepper

1 med. onion thinkly sliced

1 C sliced mushrooms

1/2 C shredded mozzarella cheese

1/2 C shredded cheddar cheese

Directions:

Spray pan with nonstick spray; heat over med. heat. Sprinkle both sides of chicken with oregano, salt, garlic powder, pepper and cayenne. Cook in skillet 8-10 mins, turning once, until juice is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet. Spray skillet again with cooking spray and add onions and mushrooms. Saute about 5 mins stirring occasionally, until tender. Place chicken in skillet and spoon veggies over chicken. Sprinkle cheeses over chicken and veggies and remove from heat. Cover and let stand until cheese is melted.

239.9 calories/7 pts per serving