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Apple-Walnut Chicken Bake

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I had such high hopes for this dish. I was a little disappointed in the outcome, but I think it had more to do with the chicken I used. I did not have any boneless, skinless chicken breasts. I ended up using bone-in, skin-on chicken breasts instead. While the dish turned out fine, the increased cooking time took a toll on the stuffing mixture. Next time, I will have the right chicken!

Ingredients:

1 pkg. (6 oz.) Stuffing Mix for Chicken
1 large  apple, chopped
1 cup Walnut Pieces, toasted
1/2 cup  raisins
1/2 cup Honey Dijon Dressing, divided
6 small  boneless skinless chicken breast halves (1-1/2 lb.)
1/4 cup Shredded Cheddar Cheese
Directions:

1. HEAT oven to 375ºF.

2. PREPARE stuffing in large saucepan as directed on package. Add apples, nuts, raisins and 1/4 cup dressing; mix lightly.

3. SPOON into 13×9-inch baking dish; top with chicken. Brush chicken with remaining dressing. Cover loosely with foil.

4. BAKE 35 min. Top chicken with cheese; bake 10 to 15 min. or until chicken is done (165ºF).

 

Serves 6.

 

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Herbed Tomatoes, Chicken and Rice

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I loved this dish! It was so simple to prepare and the chicken came out so moist and tender. Delicious!

Ingredients:

1/4 cup Light House Italian Dressing
4 small  boneless skinless chicken breast halves (1 lb.)
2 cloves garlic, minced
1 can  (28 oz.) diced tomatoes, undrained
1 cup water
2 cups  instant brown rice, uncooked
1 cup Shredded Mozzarella Cheese
1   fresh tomato, chopped
2 Tbsp. chopped cilantro
Directions:

1. HEAT dressing in large skillet on medium heat. Add chicken and garlic; cover. Cook 5 min. on each side or until chicken is browned on both sides. Remove chicken from skillet; set aside.

2. ADD canned tomatoes and water to skillet; stir in rice. Bring to boil; simmer, uncovered, on low heat 10 min. Return chicken to skillet. Top with cheese; cover.

3. COOK 5 min. or until chicken is done (165ºF); top with remaining ingredients.

 

Serves 4.

 

Lemon Chicken with Grapes

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This recipe had some unique flavor and texture combinations. I’m still not sure how I feel about this dish. It wasn’t bad at all. It was just . . . different!

Ingredients:

1/2 cup Zesty Italian Dressing
8   bone-in chicken breasts (2-1/2 lb.)
3/4 cup milk
6 oz.  (3/4 of 8-oz. pkg.) Cream Cheese, cubed
Zest and juice of 2 lemons
2 cups  seedless green grapes, halved
2 Tbsp. chopped fresh parsley
Directions:

1. HEAT dressing in large skillet on medium-high heat. Add chicken; cook 10 min. on each side or until done (165ºF). Meanwhile, blend milk and cream cheese in blender until smooth.

2. TRANSFER chicken to plate; cover to keep warm. Add cream cheese mixture and lemon juice to skillet; cook 2 min. or until heated through, stirring occasionally. Stir in zest and grapes.

3. SPOON sauce over chicken; top with parsley.

Serves 8.

Yogurt Dip

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I made some adjustments to this recipe. I used 12 oz. of yogurt and one package of unsweetened strawberry drink mix and it came out perfectly. It is a very bright red color, but it is a yummy dip for fruit! So easy as well!

Ingredients:

2 Tbsp. Strawberry Flavor Sugar-Sweetened Soft Drink Mix
1 cup  vanilla low-fat yogurt
4 cups cut-up fresh fruit (cantaloupe, honeydew melon and strawberries)
Directions:

1. MIX drink mix and yogurt.

2. REFRIGERATE 1 hour. Stir.

3. SERVE with fruit dippers.

Serves 8.

Adapted from here.

Spaghetti with Green Sauce

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This was a dish I had high hopes for, but it didn’t quite live up to my expectations. I wanted it to be creamier. I think I used too much pasta and didn’t have enough sauce. I will try this again, but will plan for more cream cheese!

Ingredients:

1 lb. spaghetti, uncooked
1/2 cup  Zesty Italian Dressing, divided
1 small onion, chopped
1   green pepper, chopped
2 cloves garlic, chopped
6 large  romaine lettuce leaves, torn
4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, cubed
1 cup  fresh cilantro
1-1/2 cups Shredded Low-Moisture Part-Skim Mozzarella Cheese
Directions:

1. HEAT oven to 350ºF.

2. COOK spaghetti as directed on package. Meanwhile, heat 1/4 cup dressing in large nonstick skillet on medium heat. Add onions, peppers and garlic; cook and stir 5 min. or until crisp-tender. Add lettuce; cook and stir 2 min. or until wilted. Transfer to blender. Add remaining dressing, cream cheese and cilantro; blend until smooth.

3. DRAIN spaghetti; place in large bowl. Add sauce; toss to coat. Spoon into 13×9-inch baking dish sprayed with cooking spray; top with mozzarella. Cover.

4. BAKE 10 min. or until spaghetti mixture is heated through and mozzarella is melted.

Serves 8.

Roasted Chicken Breasts with Corn and Tomatoes

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At first, I wasn’t feeling this dish. But once it came out of the oven and it was all ready, I sat down to eat, and I was pleasantly surprised. It was delicious! So delicious, I didn’t even  have time for any pictures!

Ingredients:

2 cans (28 oz. each) stewed tomatoes, undrained
2 cans  (15-1/4 oz. each) corn, drained
2 large onions, cut into wedges
1/2 cup  Zesty Italian Dressing, divided
10 bone-in chicken breasts (3 lb.)
1 pkg.  (8 oz.) Shredded Sharp Cheddar Cheese
2 Tbsp. chopped cilantro
Directions:

1. PREHEAT oven to 375ºF. Combine tomatoes, corn, onions and 1/4 cup of the dressing. Pour evenly into two 15x10x1-inch baking pans; spread evenly to cover bottoms of pans. Pour remaining 1/4 cup dressing over chicken in large bowl; toss to coat. Top tomato mixture in each pan with 5 of the chicken breasts.

2. BAKE 45 min. or until chicken is cooked through (165ºF).

3. TRANSFER chicken to serving platter; cover to keep warm. Mix both tomato mixtures in medium bowl. Add cheese and cilantro; stir until well blended. Serve with the chicken.

Serves 10.

Adapted from here.

Glazed Stuffed Pork Chops

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This dinner was a hit! I had the leftovers the next day and they were even better!

Ingredients:

1 pkg. (6 oz.) Stuffing Mix for Chicken
1-1/2 cups  apple juice
2 Granny Smith apples, divided
6   bone-in pork chops (3 lb.)
1/2 tsp. black pepper
1/3 cup  plus 1 Tbsp. Light Raspberry Vinaigrette Dressing, divided
1 Tbsp. brown sugar
1 Tbsp.  Dijon Mustard
Directions:

1. HEAT oven to 375ºF.

2. PREPARE stuffing as directed on package, substituting apple juice for the water. Cut 1 apple into 1/2-inch chunks; stir into stuffing. Sprinkle  chops with pepper. Spoon stuffing into 13×9-inch baking dish.

3. HEAT large nonstick skillet on medium-high heat. Add 3 chops; cook 2 min. on each side to brown. Remove chops from skillet, reserving drippings in skillet. Repeat with remaining chops. Place chops over stuffing.  Brush chops with 1 Tbsp. of the dressing.

4. BAKE 20 to 25 min. or until chops are done (160ºF). Meanwhile, mix remaining dressing, sugar and mustard in same skillet; cook on medium-high heat 1 min. or until bubbly and thickened. Serve over chops.

Serves 6.
Adapted from here.
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