Chicken Stroganoff

Chicken Stroganoff
1 TBSP + 1 tsp oil, divided
10 oz skinless boneless chicken breast, cut into 1/2 " strips
2 c sliced mushrooms
1 c sliced onions
1 c chicken broth, low sodium
2 tsp flour
3 TBSP sour cream, fat free
1 tsp red wine vinegar
1 tsp Dijon-style mustard
1/4 tsp pepper

In medium skillet, heat 2 tsp oil; add chicken. Cover over medium-high heat, stirring frequently, until golden brown. Remove chicken from skillet; set aside.

In same skillet, heat remaining 2 tsp oil; add mushrooms and onion. Cook stirring frequently, until all liquids has evaporated and onions are golden brown.

In small bowl, with wire whisk, combine broth and flour, blending until flour is dissolved; strain and add to skillet. Stirring constantly, bring liquid to a boil over high heat; reduce heat to low. Simmer 10 minutes, stirring frequently.

Stir reserved chicken into broth mixture; simmer 5 minutes. Remove skillet from heat; stir in sour cream, red wine vinegar, mustard, and pepper.

WW Points: 2.5 pt.

Chicken Noodle Casserole

Chicken Noodle Casserole
4 cups egg noodles - cooked and drained

2 cans condensed reduced fat cream of mushroom soup - Healthy Choice

1/4 cup skim milk

6 ounces cooked chicken breast halves - chopped

1 can tomatoes with green chilies - (Rotel)

10 ounces frozen mixed vegetables

Preheat oven to 350?F. Combine all ingredients in a large bowl. Mix well. Places into a 9 x 12" baking dish. Bake for 30 minutes.

Per Serving (excluding unknown items): 238 Calories; 6g Fat (21.0% calories from fat); 13g Protein; 34g Carbohydrate; 3g Dietary Fiber; 44mg Cholesterol; 880mg Sodium. Exchanges: 1 1/2 Grain (Starch); 1 Lean Meat; 1

WW Points: 4 pt. if serving 8 or 5.5 pt. if serving 6

Weight Watcher Meeting

Low Fat Butter Chicken

Low Fat Butter Chicken

Ingredients (for 4 servings)

8 pieces chicken legs (or breast)
2 fresh lemons
1 teaspoon butter
2 tablespoons crushed black pepper
Salt to taste

Procedure

Preheat pressure cooker. Squeeze 2 lemons and add juice in the cooker. Add black pepper and salt. Stir the mixture thoroughly. Then put chicken leg pieces in the cooker and turn them properly, so that the chicken pieces are covered with the mixture. Put the cooker lid and wait till it whistles. Lower the flame after one whistle and open the cooker. Then cook the chicken on low flame, until excess liquid dries off. Garnish with chopped coriander leaves, spring onions and tomato as per your taste. Serve hot with tomato sauce.

Crockpot Garlic Chicken

4 skinned chicken breast halves

1 teaspoon salt

2 teaspoons paprika

2 teaspoons lemon pepper

1 large onion, sliced

10 cloves garlic (about 1 medium), unpeeled

Mix together salt, pepper and paprika. Rub all over meat side of chicken breast. Place onion in slow cooker. Place chicken breast side up on onion. Place garlic on chicken.

Cover and cook on low in slow cooker for about 6 hours or until juices run clear.

Serves 4.

WW Points: 3 pt.

Spicy Szechwan Baked Chicken

Spicy Szechwan Baked Chicken

Ingredients (for 4 servings)

4 chicken breasts (skinned and boned)
1½ tablespoons toasted schezwan peppercorns
1½ tablespoons toasted coriander seed
1/8 tablespoon red crushed pepper
4 cloves garlic (chopped)
3 shallots (chopped)
¼ cup fresh parsley
½ cup fresh cilantro
2 teaspoons lemon zest
2 teaspoons dark sesame oil
1 teaspoon soy sauce
1 teaspoon vegetable oil
Salt to taste