Chicken Noodle Soup

I have been in the mood for chicken noodle soup for awhile.  I have a cold and what a better time to make this!!  It turned out great!!

Chicken Noodle Soup
(adapted from allrecipes.com)
4 cups cooked chicken breasts
1 cup chopped celery
1/2 cup chopped onion
1/4 cup butter (I used I Can't Believe It's Not Butter)
1/2 cup chopped carrots
1 teaspoon ground black pepper
2 bay leaves
1 teaspoon minced garlic
4 cups chicken stock
7 cups Swanson's Low Sodium Chicken Broth
4 cups water
2 bags of Reames Yolk-Free Frozen Noodles

1.  In a large stock pot, saute celery and onion in butter.
2.  Add in chicken, carrots, pepper, bay leaves, garlic, chicken stock, chicken broth and water.  Simmer for about 30-45 minutes.
3.  Add in the frozen noodles and then simmer for 20-30 more minutes or until noodles are cooked.

Weight Watchers Points Plus:
The entire recipe was a total of 84 Points Plus.  I made around 20 servings which was about a 1/4 cup.  That made each serving 4 Points Plus.

Notes for making next time:
Really good but too much noodles.  Only add one bag of the noodles.  When I went to put it in the fridge, the noodles sucked up most of the liquid!  Also, don't use butter but spray oil to save some Points Plus.

Chicken and Broccoli Alfredo

So I wanted something that was a gooey pasta creation this week and got it!  I'm not a big fan of Alfredo sauce - well, I'm not sure if I have ever really had it.  See, I know that it is suppose to be really good but also fattening.  So when I saw this healthier version, I decided to try it.  I think it was really good.

Chicken and Broccoli Alfredo
(adapted from campbellskitchen.com)
8 oz dry spaghetti
1 bag of Birds Eye Steamfresh Broccoli Cuts
1 lb cooked chicken breasts
1 can (10 3/4 oz ) Campbell's Healthy Request Condensed Cream of Mushroom Soup
1/2 cup Milk 2%
1/2 cup of reduced fat grated Parmesan cheese
1/4 tsp ground black pepper

1.  Cook chicken breasts if need
2.  Cook spaghetti as directed on package and drain
3.  Cook broccoli as directed on package and drain
4.  Mix together soup, milk, cheese and pepper
5.  If chicken is not hot, heat up in a sauce pan.
6.  Add the rest of the ingredients in sauce pan.  Mix thoroughly together and cook until mixture is hot and bubbling.

Weight Watchers Points Plus:
The entire recipe was a total of 51 Points Plus.  I made each serving size 1 cup that totals 9 servings.  That made each serving 6 Points Plus.

Notes for making next time:
This was good but the miture was thicker than I thought it would be.  Maybe make it thinner by adding a litte more milk.

Chicken Parmesan Meatloaf

Never heard of Chicken Parmesan Meatloaf?  Me neither.  I was hungry for the meatloaf I make and also chicken parmesan.  I did a search on the web and found this wonderful combination of both!! 

I varied the indigents only since the weather was bad (didn't want to go out) and just used what I had in the house. 

Chicken Parmesan Meatloaf
(adapted from What's Cookin, Chicago?)
1 lb ground chicken
1/3 cup egg substitute
1/4 cup Panko bread crumbs
1/2 teaspoon basil
1/2 teaspoon thyme
1/2 teaspoon oregano
2 cloves of garlic
1/4 cup chopped red onion
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup reduced fat grated parmesan cheese
1/2 cup spaghetti sauce (I used Ragu's Old World Traditional)
1/2 cup shredded mozzarella cheese made with 2% milk
parsley for garnish

1.  Preheat oven to 350 degrees.  Lightly spray 9x13 pan with cooking spray.  I put foil on the bottom then cooking spray for easy clean up.
2.  In a separate bowl, mix the following together:  ground chicken, egg, bread crumbs, basil, thyme, oregano, garlic, onion, salt, pepper and parmesan cheese.

3.  In the 9x13 pan, form the meat into a loaf

4.  Pour spaghetti sauce over loaf

5.  Bake for 40-45 minutes.  Then top with cheese and bake for another 5-10 minutes or until the cheese has melted.  If want, sprinkle with parsley.

Weight Watcher Points Plus:
The entire recipe was a total of 29 Points Plus.  So I had 6 servings from my loaf.  Each serving was 5 Points Plus.

Notes for making next time:
I DO NOT like ground chicken!  While my hubby did eat the rest of this, the ground chicken left a bad taste in my mouth.  I would like to try this with ground turkey or ground meat.

Salsa Chicken Rice Casserole

I was thinking something mexican but didn't have too much in the house.  I searched the web and found a recipe that I could use.  It has some low points for some of the ingredients, so I said lets try it!  And it tasted great!!

There's only 6 ingredients:

Salsa Chicken Rice Casserole
(adapted from allrecipes.com)
5 cooked chicken breasts
1.5 cups of rice
1.5 cups of water
1 onion chopped
1.5 cups salsa
1 can Campbell's Healthy Request Condensed Cream of Chicken Soup
2 cups of reduced fat cheddar cheese

1.  Cook chicken breasts if not already cooked.
2.  Preheat oven to 350 degrees.
3.  Cook rice.  I used White Minute Rice.  I cooked per their instructions for 1.5 cups of rice with 1.5 cups of water.
4.  Mix the soup, onions and salsa together.
5.  In a lighted greased 9x13x2 dish, layer the following:  half of the rice, half of the chicken, half of the salsa soup mixture, then half of the cheese.  Repeat again making sure the cheese is on top.

6.  Cook in preheated oven for about 40 minutes or until cheese is nicely melted.
7.  Top with sour cream or salsa.  For a spicier casserole, top with hot salsa or Tabasco Green Pepper Sauce

Weight Watchers Points Plus:
The entire recipe excluding any toppings was a total of 65 Points Plus.  I had 10 servings from my casserole, so each serving was 7 Points Plus.

Notes for making next time:
This was OK but needs some more flavor.  Need to add some more spice or a hotter salsa.

Crock Pot Shredded Buffalo Chicken

Food Blogs - I LOVE them!!  I didn't know they even really had them until a friend posted hers on Facebook.  Now, I'm hooked!!  I love to see what people are making and how they make it.  I love pictures with recipes too since I tend to eat with my eyes.  So when my friend posted her Shredded Buffalo Chicken Sandwiches on her blog, I knew that I was going to make them!

Before cooking anything, I tend to look out at the web to see the different options I have for the recipe.  I found these:
Shredded Buffalo Chicken Sandwiches
Slow Cooker Buffalo Chicken Sandwiches
Slow Cooker Buffalo Sandwiches

Crock Pot Shredded Buffalo Chicken
 (adapted from My Kitchen Escapades)
5 frozen Chicken Breasts
1 - 12 oz Franks Red Hot Buffalo Wings Sauce
1/2 to 3/4 of package of dry ranch dressing mix

1.  Put chicken in the bottom of the crock pot.  Add dry ranch and hot sauce on top.  Cook for 5 hours on low.  Occasionally stir and turn the chicken breasts.
2.  Take only the chicken out of the crock pot and shred with 2 forks on a plate.  Place the shredded chicken back in the crock pot in the sauce.  Cook for another 2 hours on low.
3.  Use buns, rolls or a wrap to make your sandwich.  Add any toppings you would like...cheese or coleslaw.  We only added lettuce.

Weight Watchers Points Plus:
The entire recipe excluding the bun or wrap was a total of 20 Points Plus (Hot Sauce is FREE).  I made each serving size 1/2 cup that totals 8 servings.  That made each serving only 2 Points Plus!

Notes for making next time:
Very good but too spicy for me (but not my hubby).  Next time, put in some butter to cut down the hotness or decrease the amount of hot sauce.

Parmesan Chicken Drumsticks

My sister was at the store and texted me to see if I wanted chicken legs because they were on sale.  I said okay and went seaching for a recipe that I could use.  I found 4 recipes that sounded good to me but wanted my husband to look through them to say which one he liked.  He liked 3 out of the 4 of them.  So I decided on this recipe since I had everything in the house at the time.

Sorry, I did not take many pictures but here is the finished product:

Parmesan Chicken Drumsticks
(adapted from Allrecipes.com)
10 chicken drumsticks
1 cup grated Parmesan cheese
1/2 cup grated reduced fat Parmesan cheese
1/2 cup seasoned breadcrumbs
1 Tb garlic powder
1/4 cup Egg Beaters
1/4 cup flour

1.  Parboil the chicken drumsticks.  (Please see **Note below on Parboil.)  Let them cool a little so that you can pick them up.
2.  Preheat the oven to 400 degrees.
3.  In a shallow bowl, mix together both cheeses, breadcrumbs and garlic powder.
4.  In a 2nd shallow bowl, pour in the Egg Beaters.
5.  In a 3rd shallow bowl, put the flour in it.
6.  Take a cookie sheet and put foil on it for easy clean up.  Spray foil with cooking spray so it will not stick.
7.  Now make an assembly line....
      Take your drumstick, roll it in the flour, then roll it in the Egg Beaters, then roll it in the cheese mixture.  Place on cookie sheet.  Do this for all the drumsticks.
8.  Bake for about 25-35 minutes (the time depends on how long you Parboil them).  If you do not Par boil the chicken drumsticks, cook for about 40-45 minutes or until brown.

**Note on Parboil:  I had no idea what that meant.  I found different explaitions but here is one:  How to parboil chicken.  I basically boiled the chicken for about 15-20 minutes so the oven time would be about 25-30 minutes.  I checked my digital therometer to make sure the drumsticks were done (mine said it should be 180 degrees F).

Weight Watchers Points Plus:
The entire recipe was a total of 43 Points Plus.  I had 10 drumsticks, so each drumstick was 4 Points Plus. ( I actually think it was less since I had about a 1/3 of the cheese mixture left over that I did not use).

Notes for making next time:
Very good!  Maybe only see how much of the mixture that I did not use to see if the Points Plus changed.