One Pan Honey Garlic Chicken

 

• 4 Tablespoons + 1 1/2 Tablespoons olive oil, divided 
• 3 Tablespoons honey 
• 3 cloves garlic, minced 
• 1 Tablespoon low-sodium soy sauce or coconut aminos 
• 1/8 teaspoon salt 
• 1/8 teaspoon black pepper 
• 1 pound chicken breast or tenderloins 
• 4 medium red potatoes 
• 2 cups chopped fresh broccoli florets

0. 
   

   OVEN DIRECTIONS:

1. Preheat oven to 400°F/200°C. Lightly oil a baking sheet or line it with foil and mist with cooking spray. 
2. In a small bowl, whisk together 4 tablespoons olive oil, honey, garlic, soy sauce, salt, and pepper. Combine the olive oil mixture and chicken in a resealable bag or other container or dish. Coat the chicken well, then let marinate while you prepare the potatoes and broccoli. 
3. Rinse the potatoes and cut them into 1-inch cubes or pieces. Cut the broccoli florets into bite-size pieces. Place potatoes and broccoli in a single layer on the prepared baking sheet. Drizzle 1 to 1 1/2 tablespoons olive oil and season with salt and pepper. Stir around to coat, then return potatoes and broccoli to a single layer. 
4. Place the chicken in a single layer over the potatoes and broccoli and pour the marinade mixture over all. 
5. Cook in the preheated oven until the chicken is completely cooked through (internal temperature of 165°F/75°C) and potatoes are fork-tender, about 25-30 minutes. Then broil on high for 2-3 minutes, or until chicken is caramelized and veggies are slightly charred, or cooked to your liking. 

0. AIR FRYER DIRECTIONS:

1. Make glaze and pour over chicken, and set aside to marinate while you prep the veggies. 
2. Put veggies in basket and stir in 1-2 tablespoons of oil. 
3. Place chicken over veggies and pour remaining glaze over chicken and veggies. 
4. Air fry at 360˚F/180°C for 14 minutes, flipping chicken once and stirring vegetables midway. Remove chicken at internal temperature of 165°F/75°C, and tent chicken. Cook veggies for another 5-8 minutes at 350˚F/175˚C until they are done to your liking.

One-pot Black Pepper Chicken

 

Ingredients:

3 lb Boneless Skinless Chicken, cut into cubes

6 Tablespoons lite soy sauce (3 Tbsp reserved)

6 Tablespoons white vinegar (3 Tbsp reserved)

2 Tablespoons honey

2 Tablespoons olive oil

4 Cloves of garlic, minced

1 to 2 red bell peppers, seeded and cut into strips

1 1/2 teaspoons fresh ground pepper

Dash or 2 of ground Ginger

Mix 3 Tblsp soy sauce, 3 Tblsp vinegar, and honey in small bowl and whisk together.  Add chicken, toss to coat.  Let marinate in refrigerator for at least half and hour.

Add oil to large saute pan and heat on meduim-low.  Add garlic and cook for about 30 seconds until garlic gets fragrant and golden without burning.

Add marinated chicken, cook for about 3 minutes.  Add the remaining liquids from marinate and reserved soy sauce and vinegar, peppers, ground pepper, and ground ginger.  Cook for another 10ish minutes until chicken is cooked and peppers are softened.

Pairs well with a side of rice or quinoa.

Weight Watcher info: Serving size: 1 cup | Smart points: 4 | Calories: 199 | Total Fat: 8 g | Carbohydrates: 4 g | Fiber: 1 g | Sugars: 2 g | Protein: 27 g |

Slow Cooker Balsamic Chicken

 I was kinda surprised the first time I tasted this.  I LOVED the big chunks of tomatoes.  Normally I'm only a fan of tomatoes in my BLT's, but the favor of the balsamic slow cooked in the these tomatoes are heavenly! 

Ingredients

4-6 boneless, skinless, chicken breasts (about 40 ounces)

2 14.5 oz can diced tomatoes

1 medium onion thinly sliced (Not chopped)

4 garlic cloves

1/2 cup balsamic vinegar

1 tbsp. olive oil

1 tsp each: dried oregano, basil, and rosemary

1/2 tsp thyme (I go skimpy on this because I’m not a huge fan of thyme)

ground black pepper and salt to taste

Directions

Pour the olive oil on bottom of slow cooker, add chicken breasts, salt and pepper each breast, put sliced onion on top of chicken then put in all the dried herbs and garlic cloves. Pour in vinegar and top with tomatoes.

Cook on high 4 hours; serve alone or over angel hair pasta.

Chicken Ranch Taco

This one is a super easy "crockpot" recipe that I found floating around Pinterest! 

2 lbs. of chicken breast

1 packet of dry ranch dressing

1 packet chicken taco seasoning

1 can of chicken broth

Toppings

Shredded lettuce

Shredded cheese

Sour cream 

Diced tomatoes 

Taco shells

Put that all in the crockpot and cooked on high for 6 hours then shredded the chicken and let it cook on low another 30 min. If it's super soupy drain slightly.

*Although I'm more of a flour tortilla kind of girl, these taste so much better in a crunchy corn tortilla! Trust me

*Also if you use all reduced fat toppings you can enjoy 2 tacos for about 2 weight watcher points

Lemon Garlic Chicken & Ranch Roasted Potatoes

So I'm back on the weight watcher train again!  And so I present an awesome weight watcher meal:

Both of which I found on this website!

Lemon Garlic Chicken (Crock Pot)

8 boneless, skinless, chicken breasts

10 garlic cloves, finely chopped or minced

2 yellow onions, chopped (sometimes substitute 1 1/2 tbsp of dried onion)

2 cups fat free, low sodium chicken broth

1/4 cup lemon pepper seasoning

4 tbsp paprika

1 tbsp parsley flakes

1 tbsp kosher salt

1 tsp lemon zest

Rinse chicken and pat dry.  Mix together lemon pepper seasoning, paprika and salt.  Coat the chicken wit the spice mixture.  Place the coated chicken in the crock pot and cover with the fat free broth, garlic cloves, parsley, onions, and lemon zest.  Cook on low heat for about 3-4 hours (or until done).

Serves: 8, 3 pt.s per serving

Ranch Roasted Red Potatoes

12oz red potatoes, washed and quartered

1 packet Ranch Dressing dry mix

non fat, olive oil cooking spray

1 tsp salt

Preheat oven to 425 degrees.  In a large bowl add potatoes and spray lightly with the cooking spray.  Then, add in the Ranch mix and salt, and toss well to coat each potato piece evenly.  Spray a baking sheet wit nonstick cooking spray and spread out potatoes evenly on sheet.  Bake in oven until potatoes are cooked through, and edges start to turn brown, approximately 20-25 minutes. 

Serves: 4, 3 pt.s per serving

Chicken Enchiladas

My favorite, FAVORITE enchilada recipe.  Here's the best part....It's low fat!  I found this recipe when searching for weight watcher recipes.  I fell upon this blog (www.skinnytaste.com) which has a ton of great recipes.

{(I usually double this recipe, because it goes so fast)(also this can be on the spicy side, light up on the chipotle seasoning if you want it more mild)}

For the sauce:
2 garlic cloves, minced
1-2 tbsp chipotle chilis in adobo sauce
1-1/2 cups tomato sauce
1/2 tsp chipotle chili powder
1/2 tsp ground cumin
3/4 cup fat free chicken broth
kosher salt and fresh pepper to taste

For the chicken:
1 tsp vegetable oil
8.5 oz (2 breast halves) cooked, shredded chicken breast
1 cup diced onion (I've used a tbsp of dried onions)
2 large cloves garlic, minced
1/4 cup cilantro
kosher salt
1 tsp cumin
1/2 tsp dried oregano
1 tsp chipotle chili powder
1/3 cup chicken broth
1/2 cup tomato sauce
8 (6-inch) reduced carb whole wheat flour tortillas
1 cup shredded low fat Mexican cheese
Nonstick cooking spray

In a medium saucepan, spray oil and saute garlic.  Add chipotle chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper.  Bring to a boil.  Reduce heat to low and simmer for 5-10 minutes.  Set aside until ready to use.

Preheat oven to 400 degrees.

Heat the vegetable oil in skillet over medium heat.  Sauté onions and garlic on low until soft, about 2 minutes.  Add chicken, salt, cilantro, cumin, oregano, chili powder, tomato sauce, chicken broth, and cook 4 to 5 minutes.  Remove from heat.

Spray a 13x9 glass baking dish with non-stick spray.  Put 1/3 cup chicken mixture into each tortilla, place seam side down.  top with sauce and cheese.  Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes.  Top with low fat sour cream or scallions if you wish.

8 servings, ww 4pt (calories 159.5, fat 5.9)

*I saw a tip on storing extra cilantro...finely chop cilantro and pack in ice cube trays, then fill with chicken stock and freeze.  I used frozen cilantro cubes in this recipe and it works great!

Pumpkin Carrot Cookies

This is the perfect guilt free cookie, curiosity of Chirsty Schmauss.

1 Box Carrot Cake Mix

1 15oz Can Pumpkin

1/4 Can of water

1/2 Bag Chocolate Chips (optional)

Frosting (optional)

Mix all ingredients together.  With a large spoon, scoop onto cookie sheet.  It will be very sticky.  Bake at 355 degrees for 13 minutes. Wait to cool before frosting.

Weight Watcher Pt.= about 1 pt each (without chocolate chips or frosting)

*The box cake mix is not limited to Carrot Cake, it can be substituted for any cake mix.  I've done both chocolate and spice cake which were both yummy.*

Chewy Low Fat Banana Oatmeal Cookies

I found these on my favorite (weight watchers) blog.  These are full of flavor and very addicting!  So addicting that I like to double the recipe!

1 cup all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
2 tbsp unsalted butter, room temperature
1/2 cup sugar
1/2 cup unpacked brown sugar
1 large egg
1/4 cup mashed ripe banana
1/2 tsp vanilla extract
2 cups quick oats

Preheat oven to 350 degrees; line two baking sheets with parchment paper.  In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon.  In a large bowl, with a mixer, cream together the butter and the sugars on medium speed.  Add the egg, followed by the mashed banana and vanilla extract.  Working by hand, stir in the flour mixture and the oats until just combined and no streaks of flour remain.  Drop heaping tablespoonfuls of the dough onto parepared baking sheets.  Bake for about 10-12 mintues, or until cookies becomes light brown at the edges.
let cool on baking sheet for 3 or 4 miutes, then transfer to a wire rack to cool completely. 
Store in an airtight container so you don't eat them all in one sitting!

ww points: 4pt for 2 cookies

Mexican Casserole ~ Weight Watchers

This yummy casserole I found the first time I did weight watchers.  I love it because it's tasty and most of the ingredients are staples in my pantry!

2 cans 98% fat free cream of chicken soup (missing one can in the picture)
1 small can chicken breast (packed in water)
1 small can chopped green chili
1/4 cup salsa
1/4 cup minced onion (I use 1 tblsp dried onion)
1 1/2 cup pre-shredded reduced fat cheese
1 pkg. (10 count) cron tortillas

Tear up tortillas into bite size pieces and mix with all ingredients EXCEPT cheese...only add half of the cheese to mix.  Put in an 8x8 baking dish and top with remaining cheese.  Cover and bake at 350 degrees till cheese is all melted and bubbly on sides (30 -45 min.s).

WW points 5.5 per serving
6 servings

Chicken Broccoli Pasta

I found this recipe while researching weight watcher meals. The family loved it and has turned into a staple around our home.

1 lb of chicken breast, cut into small chunks

Salt and Pepper to taste

1 tblsp olive oil

1 diced onion

4-6 garlic cloves

2 1/2 cups chicken broth {1/2 cup reserved}

1/2 lb {9oz} of high fiber pasta {I like to use Ronzoni Smart Taste Penne}

1/2 tsp red pepper flakes

1/2 tsp dried basil

1 bunch of broccoli (just the tops) cut into pieces

1/2 cup of 2% milk

1/2 cup grated asiago cheese

Juice of 1 lemon

1. Season the chicken with salt and pepper. Heat up the olive oil {and some extra cooking spray if needed} in a large sauté pan. Cook the chicken until it is lightly browned and just cooked. Be careful not to overcook the chicken, a little underdone is ok, or he chicken will end up rubbery. Set aside in a separate bowl.

2. In the same sauté pan, add the onion and cook until it begins to become translucent. Add the garlic and cook another minute or two until fragrant.

3. Add in pasta, 2 cups of the chicken broth, red pepper, and basil. Bring to a boil and then simmer until the water is almost completely absorbed and the pasta is close to cooked - about 8 minutes.

4. Add in the broccoli, additional 1/2 cup chicken broth and chicken. Cover and let simmer for about 4 minutes until broccoli is bright green.

5. Add in the milk, cheese, and lemon juice. Stir together and simmer for about 5 minutes until the sauce begins to thicken. Turn off and let the pasta sit for a few minutes longer, the sauce will continue to thicken. Serve!

WW 6pt (point plus)

Serving size: 6

Christy's Taco Soup

1 lb. ground beef

1 onion (or 1 teasp dried onion)

15 oz can stewed tomatoes

15 oz can kidney beans

15 oz mexican style chile beans (Dennison canned chili works great)

16 oz can corn

16 oz diced tomatoes

1 1/2 cans water

4 1/2 oz can green chili's

1 pkg. taco mix

1 pkg. ranch dressing mix

Brown meat and onion in large sauce pot. Add all other ingredients (all can's undrained) to pot. simmer 15 minutes. Enjoy

Very forgiving recipe, adding and substituting ingredients works well!

*Weight Watchers: 1 cup 2 pt.s*