Great Grandma's Baked Chicken

I was browsing around on the Rachael Ray website and came across this recipe for Grandma's Baked Chicken. I had never used goat cheese in a recipe before and thought that this would be a good place to start.

Great Grandma's Baked Chicken (6 servings at 8 points a piece)

Ingredients:

8 oz (about 3/4 cup) soft goat cheese
1 tbsp finely chopped fresh rosemary leaves
2 teaspoons grated lemon peel
6 skinless, boneless chicken breast halves (about 2 pounds)
1/2 cup egg beaters
1 1/2 cups plain bread crumbs
salt and pepper to taste
2 tbsp low fat butter, melted

Directions:

1. Preheat oven to 350 degrees F. In a small bowl, combine the goat cheese, rosemary, and lemon peel and set aside. Using a small sharp knife, cut into the side of each chicken breast half to create a pocket. Stuff each chicken breast with about 1 1/2 tbsp of the goat cheese mixture and secure with a toothpick.

2. In a shallow bowl, whisk the eggs and set aside. Place the bread crumbs in another shallow bowl and season with salt and pepper.

3. Cover a baking sheet with foil. Dip each stuffed chicken breast in the egg and then in the bread crumbs to coat; set on the prepared baking sheet. Brush each chicken breast with a little bit of the melted butter. Bake until cooked through, about 45 minutes.

The husband and I REALLY enjoyed this dish. The hint of lemon combined with the rosemary and cheese flavors complimented the chicken very well. This dish really took a typical baked chicken dish to something very unique and unusual. For my first time cooking with goat cheese, it turned out to be a great experience.

Special K Chocolatey Delight

Recently I discovered my new favorite breakfast/dessert/treat all wrapped up in one package...Special K Chocolately Delight.

This cereal has crispy flakes coated in a light chocolatey sweetness, and chunks of chocolate. Although it is intended to be a breakfast food, I typically eat this cereal dry as a snack or dessert. It really satisfies those chocolate cravings and, at only 2 points for 3/4 a cup, eating it often is not a problem. I love this cereal so much, that I usually keep two boxes on hand :)

Menu (5/24/07)

Summer is definitely in the air, and you will notice that this menu really reflects that. I have chosen a lot of sandwiches, particularly burgers. I'm really looking forward to this menu.

Sun: Hot dogs, pasta salad
Mon: Leftovers
Tues: Tuna patties, steamed broccoli, canned carrots
Wed: Leftovers
Thurs: BLTs
Fri: Leftovers
Sat: Fend for selves

Sun: Thai Burgers, steamed veggies
Mon: Leftovers
Tues: Chicken Caprese, rice, green beans
Wed: Leftovers
Thurs: Turkey Nacho Burgers, steamed veggies
Fri: Leftovers
Sat: Fend for selves

Grilled Lemon Pepper Halibut and Squash Packets

I've made a few "packet" dishes now, and I love how they have turned out thus far. The quick clean up doesn't hurt either! I found this recipe on Betty Crocker's website, and was game for trying another "packet" meal.

Grilled Lemon Pepper Halibut and Squash Packets (4 servings at 4 points a piece)

Ingredients:

1 pound halibut fillets, 1/2 to 3/4 inch thick
2 tsp dried basil leaves
1 tsp lemon pepper
1 tsp seasoned salt
3 medium zucchini or summer squash, cut into 2x1-inch strips
1 medium red bell pepper, cut into 1-inch pieces
1 tbsp olive oil

Directions:

1. Heat coals or gas grill for direct heat. Cut four 18x12-inch pieces of heavy-duty foil; spray with cooking spray. Cut fish into 4 serving pieces if necessary. Place 1 fish piece on each foil piece. Sprinkle fish with 1 tsp of the basil, 1/2 tsp of the lemon pepper and 1/2 tsp of the seasoned salt.

2. Arrange zucchini and bell pepper over fish. Sprinkle with remaining basil, lemon pepper and seasoned salt. Drizzle with oil. Fold foil over fish and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.

3. Cover and grill packets over medium heat 15 to 20 minutes, or until fish flakes with fork and vegetables are tender. Place packets on plates. Cut large X across top of each packet; fold back foil.

Instead of grilling these packets, I baked them at 400 degrees F for approximately 30 minutes. I liked the veggies in these packets a lot. However, I thought (and the husband agreed) that the fish could have been a little more flavorful. These packets were good, but not our favorite of the packet dishes we've made so far.

Roasted-Vegetable Lasagna

Whenever I think of vegetable lasagna, I always think of a creamy, white-looking dish. So when I saw this recipe on Betty Crocker's recipe, it looked like a great, lighter alternative to try out.

Roasted-Vegetable Lasagna (10-servings at 6 points a piece)

Ingredients:

Vegetables:

Olive oil cooking spray
2 medium red bell peppers, cut into 1-inch pieces
1 medium onion, cut into 8 wedges, separated into pieces
2 medium zucchini, sliced (4 cups)
1 package (8 oz) fresh whole mushrooms, sliced ( 3 cups)
1/2 tsp salt
1/4 tsp pepper

Tomato Sauce:

1 large onion, chopped
2 tbsp finely chopped garlic
1 can (28 oz) tomato puree
3 tbsp chopped fresh or 1 tbsp dried basil leaves
3 tbsp chopped fresh or 1 tbsp dried oregano leaves
1 tsp sugar
1/2 tsp salt
1/2 tsp crushed red pepper flakes

Lasagna:

12 uncooked lasagna noodles
3 cups reduced-fat shredded mozzarella cheese
1 cup reduce-fat shredded Parmesan cheese

Directions:

1. Heat oven to 450 degrees F. Spray 15x10x1-inch pan with cooking spray. In pan, place bell peppers, onion, zucchini and mushrooms in single layer. Spray vegetables with cooking spray; sprinkle with 1/2 teaspoon salt and the pepper.

2. Bake uncovered 20 to 25 minutes, turning vegetables once, until tender.

3. Meanwhile, spray 20quart saucepan with cooking spray. In saucepan, cook chopped onion and garlic over medium heat 2 minutes, stirring occasionally. Stir in remaining sauce ingredients. Heat to boiling; reduce heat. Simmer uncovered 15 t0 20 minutes or until slightly thickened.

4. Cook and drain noodles as directed on package. Rinse noodles with cold water; drain. In small bowl, mix cheeses; set aside.

5. Reduce oven temperature to 400 degree F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread 1/4 cup of the sauce in dish; top with 3 noodles. layer with 3/4 cup sauce, and a bit of the cheese mixture. Repeat layers 3 more times with remaining noodles, sauce, vegetables and cheese mixture.

6. Bake uncovered 20 to 25 minutes or until hot. let stand 10 minutes before serving.

I really enjoyed this style of veggie lasagna. I really liked the flavor of the roasted vegetables with the noodles. So if you are looking for a fresh take on veggie lasagna, you should definitely give this one a try!

Menu (5/14/07)

Menu (5/14/07)

Sun: Turkey Tenderloin, Steamed broccoli, cooked carrots
Mon: Leftovers
Tues: Chicken Breasts Pierre, steamed cauliflower, new potatoes
Wed: Leftovers
Thurs: Citrus Swordfish with citrus salsa, rice, steamed asparagus
Fri: Leftovers
Sat: Fend for selves

Sun: Open faced turkey tacos
Mon: Leftovers
Tues: Polenta, best black beans, steamed veggies
Wed: Goat Cheese Salmon, cooked carrots, rice
Thurs: Leftovers
Fri: Fend for selves
Sat: Fend for selves

Chicken Cacciatore Skillet

The first time the husband and I had this dish was at a friend's house. The husband and I liked it both so much that I decided to find the recipe online and try it out for ourselves.

Chicken Cacciatore Skillet (4 servings at 4 points a piece)

Ingredients:

1/2 pound boneless skinless chicken breast halves, cut into 1-inch pieces
1/4 cup chopped onion
2 garlic cloves, minced
1 1/2 cups low-sodium chicken broth, divided
3/4 cup chopped green pepper
1 (4 ounce) can mushroom stems and pieces, drained
1 bay leaf
1/4 tsp dried oregano
1/4 tsp dried basil
1/4 tsp pepper
3/4 cup uncooked long grain rice
1 cup meatless spaghetti sauce

Directions:

In a large skillet, cook the chicken, onion, and garlic in 3 tablespoons of broth until the chicken juices run clear. Stir in the green pepper, mushrooms, bay leaf, oregano, basil, pepper, and remaining broth. Bring to a boil. Add the rice. Reduce heat; cover and simmer for 20-25 minutes, or until the rice is tender. Add the spaghetti sauce; heat through. Discard bay leaf before serving.

The husband and I knew that we already liked this dish when I made it, so it was no surprise that it turned out to be quite delicious. This is a pretty hearty dish that really sticks with you, and it is surprisingly quick and easy to prepare. It would be easy to keep the ingredients on hand for a quick dinner in a pinch.

Creamy Red Pepper-Feta Sauce

I've been on such an Ellie Krieger kick as of late. I saw her make this dish and fell in love with the thought of a creamy pasta. So of course I tried it out :)

Creamy Red Pepper-Feta Sauce (6 servings at 3 points a piece)

Ingredients:

1 small onion, chopped
3 garlic cloves, peeled and chopped
16 oz jar of roasted red peppers, drained and chopped
1/2 cup fat-free chicken broth
6 oz reduced-fat feta cheese
1 lb cooked whole wheat fettuccine
salt and pepper to taste
2 tbsp fresh parsley

Instructions:

Spray a heavy skillet with cooking spray and heat over medium-high heat. Saute the onion and garlic until soft, about 10 minutes. Add the roasted red peppers and saute until heated through. Remove from heat and let cool slightly. Place the mixture in the bowl of a food processor with the broth and all but 2 tbsp of feta. Process until combined and smooth, about 30 seconds. Cook pasta according to package directions. Drain, reserving 1/2 cup of the pasta water. Toss with the sauce, adding the pasta water by the tablespoon if needed. The sauce should cling nicely to the pasta. Season with salt and pepper to taste. Serve this dish with a sprinkling of the parsley and remaining feta cheese.

Talk about a creamy sauce! The husband and I were really surprised at how great the sauce turned out. We love roasted red peppers and feta, but I wasn't sure about grinding them up together in a food processor. The sauce was really full of flavor and very creamy. Just the way you want a sauce to be when pairing it with pasta. Serve this dish with a salad and a slice of garlic bread for a great complete meal.