Chicken with Balsamic Vinegar, Sweet Onions and Thyme

Chicken with Balsamic Vinegar, Sweet Onions and Thyme

Weight Watchers Recipe

Course: main meals
PointsPlus® Value: 5
Servings: 4
Preparation Time: 10 min
Cooking Time: 20 min
Level of Difficulty: Easy


The sweet onions deliciously balance the acidity of the vinegar sauce. Sautéed or steamed spinach would be great on the side.

Details Read all reviews (1687) Ingredients

3 Tbsp all-purpose flour
3/4 tsp table salt, divided
1/2 tsp black pepper, freshly ground, divided
1 pound(s) uncooked boneless skinless chicken breast, four 4 oz pieces
2 tsp olive oil
1 small vidalia onion(s), cut in half lengthwise, thinly sliced (about 2 cups)
1 cup(s) reduced-sodium chicken broth
2 Tbsp balsamic vinegar
1 Tbsp thyme, fresh, chopped, or less to taste
2 tsp butter

Instructions
On a plate, combine flour, 1⁄2 teaspoon salt and 1/4 teaspoon pepper. Dredge chicken in flour mixture and turn to coat; shake off any excess.


Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook, flipping once, until golden and cooked through, about 7 minutes; remove to a serving plate and cover to keep warm.


Add onion to skillet; sauté over medium-high heat until lightly browned, about 4 minutes. Add broth, vinegar, thyme and remaining 1⁄4 teaspoon each salt and pepper. Bring to a boil; cook, stirring often, until onions are tender, about 5 minutes.


Remove skillet from heat and stir in butter until melted; spoon sauce over chicken. Yields 1 chicken breast and about 1/4 cup onion sauce per serving.
Notes
Don't have fresh thyme? Use 1/2 teaspoon of dried thyme instead.

Apple Braised Chicken (Thank you Teresa for finding it, I loved it!)

Weight Watchers Recipe

Course: main meals
PointsPlus® Value: 6
Servings: 4
Preparation Time: 20 min
Cooking Time: 35 min
Level of Difficulty: Easy


Simmering poultry in fat-free liquid is a moist, low calorie way to flavor food. Experiment with other types of broths and juices, too.

Details Read all reviews (361) Ingredients

2 tsp vegetable oil
1 pound(s) uncooked boneless skinless chicken breast, four 4-oz pieces
2 Tbsp all-purpose flour
1 large onion(s), sliced
2 medium apple(s), firm, cored and sliced
1 cup(s) apple cider
1 cup(s) fat-free chicken broth
1/2 tsp table salt
1/2 tsp ground ginger
2 tsp cornstarch

Instructions
In a large, heavy-bottomed skillet, warm oil over high heat. Toss chicken with flour in a medium bowl, patting off excess. Place chicken in skillet and brown well on both sides. Remove chicken from pan and set aside.


Reduce stove temperature to low and add onion to skillet. Sauté, stirring often, until onion is tender and lightly browned.


Stir in apples, cider, chicken broth, salt, ginger and chicken. Bring to a simmer, cover and cook for 30 minutes. Use a slotted spoon to transfer chicken, onions and apples to a serving dish.


In a small bowl, whisk together cornstarch and 2 to 3 tablespoons of pan juices. Combine cornstarch mixture with remaining pan juices, whisking constantly. Simmer for one minute. Pour sauce over chicken and serve. Yields 1 chicken breast and about 3/4 cup of apple-onion mixture per serving.


Flavor Booster: Pears and chicken are an appealing combination. Substitute 2 ripe Bartlett or Comice pears, peeled, cored and diced for the apples, 1 cup sparkling pear cider for the apple cider and 1/4 teaspoon ground nutmeg for the ginger.

Rice Pudding

Thank you Lenora, Mount Airy!
Recipe: Rice Pudding
From the Kitchen of: Lenora

***********************************************************************
¾ t. unflavored gelatin 2 T. boiling water
¾ c. fat-free milk 1/3 c. cooked white rice
Ground Cinnamon to garnish 1 packet Weight Watchers French
Vanilla Smoothie Mix

In a small bowl or cup, sprinkle gelatin over boiling water, stir until completely dissolved. In blender, combine milk and Smoothie Mix, cover and process for 1 minute. Add dissolved gelatin, cover and process 1 minute longer. Stir in rice. Divide mixture into 2 individual dessert dishes, sprinkle portion lightly with cinnamon and chill until set.


Per serving: Fat .8 g, Fiber 2 g., Carbohydrates 18g, Protein 10 g. PointsPlus Value per serving 3

Salsa

Salsa (from Robin, Wells Fargo) thank you!

1 cucumber, seeded, skin on
1/4 onion
1/2 of any color pepper (I used 1/4 yellow and 1/4 red)
Jalapeno pepper, if desired, to taste
Garlic (fresh or dried), if desired, to taste
1 can of diced tomatoes, either plain or with green chilies, slightly drained (you want some liquid but not too much)
Lime juice, to taste
Cilantro (fresh or dried), to taste

Cut cucumber into 4 sections, and put pieces in a cuisinart-style chopper. Also add peppers, onion, and garlic. Blend until you have semi-small pieces, then add in the tomatoes and blend until it's the consistency you'd like. Pour into a bowl, and add lime juice and cilantro.

Chill, and serve with tortilla chips.

Also good on hamburgers, in omelets, on broiled fish, etc.

Pumpkin Sweet Potato Bisque

Pumpkin Sweet Potato Bisque Recipe (Thank you Freida, Mount Airy Wednesday)
An easy and delicious low calorie bisque, this fabulous Pumpkin and Sweet Potato Soup is a great idea for any meal. With akk the delicious autumn flavors we love, but with a lot less fat and calories.

Ingredients
2 large sweet potatoes
1 cup of canned pumpkin
3 cups fat free vegetable broth
1 small yellow onion, chopped
2 cups tomato juice
1/2 cup fat free plain Greek yogurt
2 tsp fresh ginger, minced
2 large cloves garlic, minced
1 1/2 tsp ground allspice
1 tsp salt
1/2 tsp black pepper
Instructions
Bake sweet potatoes in oven until fully cooked and soft inside.
Meanwhile, spray a large saucepan with non-fat cooking spray and set over medium-high heat.
Add onion and cook, stirring, until it just begins to brown, 2 to 4 minutes.
Add garlic and cook, stirring, about another minute or two.
Mix in tomato juice, ginger, allspice and salt & pepper. Adjust the heat so the mixture boils gently; cook for 10 minutes.
Meanwhile, peel the sweet potatoes and roughly chop. Place them in a food processor or blender along with broth and pumpkin. Puree until completely smooth.
Add the puree and Greek yogurt to the pot and stir well to combine. Heat until hot. Serve immediately.
Preparation time: 15 minute(s)

Cooking time: 1 hour(s)

Diet type: Vegetarian

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate

Number of servings (yield): 4

Culinary tradition: USA (General)

Entire recipe makes 4 servings
Serving size is about 1 3/4 cups
Each serving = 3 PointsPlus

PER SERVING: 188 calories; 1 g fat; 20 g carbohydrates; 8 g protein; 5 g fiber

Crockpot Chicken Portobello

Crockpot Chicken Portobello
3 portobello mushroom caps, sliced
2 garlic cloves, minced
3 1/2 to 4 lbs meaty chicken pieces, skinned
2 tsp dried rosemary, crushed
1/2 tsp salt
1/4 tsp black pepper
1/4 cup reduced sodium chicken broth
1/4 cup dry white wine
1/2 cup light sour cream
1 tbsp Dijon mustard
2 cups shredded romaine lettuce
Fresh rosemary sprigs, (optional)

1. Place mushrooms and garlic in a 4 to 5 quart slow cooker.
Sprinkle chicken with dried rosemary, salt and pepper.
Place chicken on mixture in cooker. Pour broth and wine over mixture in cooker.

2. Cover and cook on LOW 5 to 6 hours or HIGH 2 1/2 to 3 hours.

3. Transfer chicken to a cutting board and shred meat using 2 forks. Transfer chicken and mushrooms to a serving platter lined with lettuce; discard cooking liquid.

4. For mustard cream:
In a small bowl combine sour cream and mustard. Serve mustard cream with chicken and mushrooms. If desired, garnish with fresh rosemary sprigs.

Yield: 6 servings
Serving Size= 1/6 of recipe

PointsPlus® Value: = 5 Per 1/6 serving

Bacon Deviled eggs

Bacon Deviled Eggs
10 eggs, hard-boiled
¾ cup Egg Beaters®
⅓ cup instant potato flakes, dry
¼ cup Smart Beat® Mayonnaise*
1 tbsp fresh chives, chopped
2 tsp Dijon mustard
¼ tsp Bacon Salt*, your choice of flavor
⅛ tsp black pepper
⅛ tsp ground red pepper
½ cup celery, finely diced
2 tbsp fresh parsley, chopped
3 slices Oscar Mayer® Precooked Bacon, heated and chopped

Cut cooked eggs in half lengthwise, remove yolks and discard. Place Egg Beaters® in microwave and cook for 1 minute or until cooked throughout. Place into a small bowl with potato flakes, *Smart Beat® Mayonnaise, chives, mustard, *Bacon Salts, black pepper, red pepper, celery and parsley and stir well. Spoon about 1 rounded tbsp of mixture into each egg white half. Sprinkle with chopped bacon.
Serves 10: PointsPlus® Value: 1