Chicken, Recipes, Slow Cooker

Sweet Heat Pineapple Chicken (Slow Cooker)

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This is one of my favorite recipes. I think the red pepper flakes make it. It has a very sweet heat flavor. I have made it without the pepper flakes and the recipe felt lacking. I would post where I got the recipe, but in all honesty I took several recipes and revamped them. None of the recipes I found were exactly what I was looking for.

This is a great recipe full of flavor and easy to make. I think it is better than most take out versions on similar recipes.

INGREDIENTS

  • 20 oz can pineapple chunks (drain but reserve juice)
  • 1-1/2 pounds raw boneless chicken chunks (your choice of chicken)
  • 1 green bell pepper, cut in 1-inch chunks
  • 1 red bell pepper, cut in 1-inch chunks
  • 1 Onion cut in 1-inch chunks
  • White rice (optional)

Sauce:

  • Reserved pineapple juice
  • 1/3 cup brown sugar
  • 1/4 cup sweet chili sauce
  • 3 tbs soy sauce
  • 2 clove garlic, minced
  • 1 tsp salt
  • Thickening:
  • 2 tbs cornstarch
  • 1 tsp red pepper flakes (More of less)

INSTRUCTIONS

  1. Place chicken in a lined slow cooker (for easy clean up)
  2. Mix sauce ingredients in a small bowl and pour over chicken. Cover and cook on low 4-5 hours or high 2-3 hours
  3. Add the pineapple chunks and the bell peppers and cook an additional 2 hours on low, 1 hour on high
  4. To thicken the sauce mix cornstarch in 4 tbsp of water the stir in slow cooker
  5. Cook an additional 10 minutes on high until thicken
  6. Serve over white rice
Air Fryer, Chicken, Low Calorie, Recipe

Asian Chicken Burgers (Hungry Girl)

burger

This recipe is very easy and very delicious. Hungry girl uses an air fryer to make  burgers, I just used a grill. You can make them anyway you want to. These burgers are full of a nice Asian flair and have a nice crunch. I would say if you have a crunch/texture issues you might not care of these.

Next time I make this recipe I am going to turn them into lettuce wrap verses patties. I think they would be even better. This is certainly a recipe I will make again. It is easy, could be made ahead, and has a great flavor too. I am including my version of the recipe below. Check out www.HungryGirl.com for the full recipe!

Ingredient:

  • 16 oz. raw extra-lean ground chicken
  • 1/2 cup canned sliced water chestnuts, drained and diced
  • 1/2 cup chopped green onions
  • 1 tsp. Siracha sauce (more if you like it hot)
  • 2 tbsp. teriyaki sauce
  • 2 tsp. low sodium soy sauce
  • 1/2 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 1/4 tsp. salt

Directions:

  1. Combine all ingredients in a medium-large bowl and mix well. Form into 4 burger patties I weight mine out to be even.
  2. Set your grill to a medium high temperature. Spray the grill with nonstick spray. Place each patty in a single layer. These burgers can also be made in the air fryer. (350 degrees)
  3. Cook on each side for 6 minutes or until the center of your burger reaches 165 degrees.
  4. Serve on a bun, lettuce wrap, or on its own. Can be topped with ANYTHING!!
Chicken, Recipe, WW Friendly

KFC Bowl (Copy Cat) WW PointsPlus

This recipe is decadent! It is so over the top delicious and so mentally satisfying. It is a very heavy meal, so you might be able to just eat half a serving and be happy. I don’t add corn because I don’t think it adds anything to the recipe.

There is nothing complicated about this recipe and I make it as easy as possible for a quick meal. You can make it any way you want adding the ingredients you want. Please note you will need to adjust the points if you are counting points.  You can make fresh potatoes, a rotisserie chicken, homemade fried chicken, you name it …you can change it.

This recipe doesn’t need a lot of cheese because of everything coming together.
Again, this is totally customizable. This is simple a blueprint for you to
adjust to what you like.

Ingredients:

  • 2 Servings -Tyson Any’tizers Popcorn Chicken, 24 oz. (Frozen) (6 ounces) (9 PointsPlus Total)
  • 1 microwave cup -Idahoan Buttery Home-style Mashed Potatoes (4 PointsPlus Total)
  • ½ cup prepared -McCormick Dry Brown Gravy Mix Seasoning Packet, 0.87 oz. (0 PointsPlus Total)
  • ¼ cup -Velveeta Original Flavor Shreds (2 PointsPlus Total)
  • Optional -1/2 cup of canned corn drained (2 PointsPlus Total)

Direction:

  1. Prepare all items according to
    package directions
  2. Assemble in a bowl with potatoes on the bottom, then add chicken, optional corn, gravy, then top with a light dusting of cheese.

Servings: 2 small servings or 1 large serving

Total Points 

(15 PointsPlus without corn) or 8 Points Plus per serving

Chicken, Recipe

Garlic Butter Meatballs

I found this recipe on Delish.com I made it a bit different from the original recipe but you can find the original recipe at the bottom of the page. I don’t think you can go wrong no matter how you make it!! We found it to be delicious!!

 
INGREDIENTS:
  • 1 lb. ground chicken
  • 3 TBSP garlic cloves, minced and divided
  • 1 tsp Garlic Powder
  • 1 egg, beaten
  • 1 c. grated Parmesan, plus more for garnish
  • 1/2 brick of cream cheese
  • 1/2 cup heavy cream
  • 1/4 tsp. red pepper flakes (more or less if you like heat or not)
  • Salt and pepper to taste
  • 4 TBSP. butter
  • 1 lb. zoodles (Homemade or frozen)

DIRECTIONS:

  1. Pre-heat oven to 350
  2. In a large bowl mix together ground chicken, 1 tbsp garlic , egg, 1/2 cup Parmesan, salt and pepper and red pepper flakes.
  3. Use a cookie scoop or spoon to measure out 18 meatballs about 1 inch in size. These will be very sticky so I recommend the scoop so that you don’t have to mess with the meatballs too much
  4. Place the meatballs on lightly sprayed cookie sheet. I suggest something like Pam. Cooke for 20-30 minutes depending on your oven. Should read 165 degrees on a meat thermometer.
  5. Set meatballs aside and allow them to cool.
  6. In a large skillet or a dutch oven heat butter over medium heat, add remaining garlic, garlic powder, Parmesan cheese, cream cheese and allow the cream cheese to melt. You will use the heavy cream as a way to thin the sauce. Do not use until you need it because the zoodles will produce their own moisture.
  7. Add meatballs to the sauce and allow them to heat through, then add the zoodles in. Allow the zoodles to cook until they are at your desired tenderness then serve.Original Recipe Source
Chicken, Low Calorie, Recipe, WW Friendly

Mushroom Spinach Chicken

 

This recipe is delicious and surprisingly easy to make. I didn’t know if I was going to have enough time to make it last night but I ended having plenty because I didn’t expect it to go so quickly. I saw a recipe online that is similar and that is what I was planning on making except the reviews were so horrible that I changed my minded and decided to take the concept of what this person was trying to accomplish and give it my own spin.

This recipe turned out marvelous and surprisingly everyone told me how much they loved the spinach in it. I think people smell canned spinach and assume that anything with cooked spinach is going to taste like canned smells. Well that couldn’t be further from the truth. I find that adding spinach to a recipe is a great way to get in extra veggies!

 

 

Ingredients:

  • 1 pound skinless, boneless chicken breast halves
  • 2 tablespoons all-purpose flour, divided
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper, divided
  • 1 tablespoons olive oil
  • 2 garlic cloves minced
  • 1 large can mushrooms -drained
  • 1/2 cup dry white wine
  • 1/2 cup fat-free, less-sodium chicken broth
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 cup onion sliced
  • ¼ teaspoon thyme
  • 4 cups fresh spinach
  • Prepared Brown Rice

Directions:

  1. Cut chicken into 1-inch pieces place chicken in a zip bag with flour and shake to coat. To a medium pot add oil and allow to heat through, then add all the chicken in and cook until the chicken is brown.
  2. Remove chicken and set aside.
  3. Leave any drippings in the skillet then add onion, and garlic to the skillet and cook until the onion becomes soft.
  4. Add chicken broth to the pot slowly and with a whisk work up any bits that may be on the bottom of the pan.
  5. Next add white wine and cook until the wine becomes less fragrant about 5 minutes.
  6. Then add remaining spices, mushrooms, and the chicken back in.
  7. Cook for another 5 minutes then add in the spinach. Cook for an additional 5-10 minutes for thickness of the sauce.
  8. Serve over pasta or brown rice or even alone! This would be amazing over mashed potatoes! Ummm wish I had thought of that earlier!

Chicken, Recipe

Loaded Chicken O’ Brien Potato

This is probably one of my new favorite recipes but let me tell you as much as I love it (and I do) it’s not figure friendly at all. I would guess (estimate) about 600-800 calories per serving. Killer huh? For just an occasional delicious meal I would say it’s worth a splurge. This is amazing. The flavor is fantastic!

 

This is an easy recipe but it’s time consuming. Unless you have the time to micromanage this recipe then don’t make it. The key to the flavor is the making sure your potatoes are super brown. I think it could be awesome with sweet potatoes too!!
I find that making this while I have other things to do in the kitchen works best. This recipe is really worth the trouble and worth the calories!!

 

Ingredients:

  • 1 lbs. chicken breasts, cubed
  • 1-1/2 pounds potatoes, cubed
  • 1 large onion sliced
  • 1 green bell pepper sliced
  • Olive oil
  • 1 1/2 teaspoons salt
  • 1 tablespoon fresh ground pepper
  • 1 tablespoon paprika
  • 3 garlic cloves
  • 2 tablespoons garlic powder
  • 1 tablespoon onion powder
  • 1 cups cheddar cheese, shredded
  • ½ pound bacon

Directions:

  1. Preheat oven to 500 degrees.
  2. In large bowl, mix olive oil (as needed), salt, pepper, onion powder, paprika, garlic powder.
  3. Add potatoes to bowl and mix well.
  4. To a large baking dish (9×13) line with parchment paper
  5. Add potatoes, allow for excess sauce in the remaining bowl.
  6. Add cubed chicken to bowl with leftover sauce and allow to marinate while potatoes bake.
  7. Bake potatoes for 60 minutes, stirring every 15 minutes.  This will insure your potatoes brown for flavor
  8. While the potatoes are baking add sliced bacon to a pot and begin to fry. Cook for about 10 minutes then add the sliced onion, green peppers, and garlic and cook until the bacon is cooked through.
  9. Once the potatoes are done mix in the vegetables then bake another 15 minutes.
  10. Once potatoes are done, add the chicken then layer the cheese over the chicken.
  11. Bake for additional 15 minutes or until chicken is done and cheese is melted.
Chicken, Fall, Low Calorie, pasta, Recipe, Soup, WW Friendly

Rustic Chicken Noodle Soup

With all the early cold weather we have been having soup and stew have been on the dinner table all week. We had this soup last night and I must say it was probably one of the best chicken noodle soups I have ever had.

I didn’t really get the recipe from any one place it was more a combination of recipes I had seen online, a recipe my grandmother would make, and my own ideas. I am stunned how good this recipe turned out to be. It’s nice a hearty yet light and delicious.

What makes it kind of rustic in my opinion is that everything is basically a rough chop you don’t really need to measure or be precise on anything just chop and go. This is a huge time save and makes for a hearty delicious soup!
It’s so easy to make its almost criminal. I had everything chopped and cooking in less than 30 minutes now that’s my kind of recipe. If you are looking for something quick, easy, and delicious this is the recipe.

 

One of my favorite parts of this recipe is the fact that most things in it are pantry staples so you don’t have to spend a fortune to make it. It’s a great way to use up left over chicken, pasta, and vegetables that will be leaving this world soon. This recipe could be a base for just about anything you want to add to it. Enjoy!

Ingredients:

  • 12 oz., Cooked Boneless Skinless Chicken Breast -diced
  • 4 medium, Carrots – cut into ½ inch rings
  • 1 Onion Medium White – rough chopped
  • 4 Celery Stalks – rough chopped
  • 4 oz., White Button Mushrooms-  thick sliced
  • 3 Garlic Cloves – minced
  • 1 tablespoon Oil
  • 4 cups chicken broth
  • 1 cup water
  • 1 Can light Cream of Chicken Soup
  • 1/3 cup Chardonnay
  • 1 cup dry, Fusilli
  • 3 oz. Raw Spinach

Directions:

  1. To a large pot add prepared onion, celery, and carrots and olive oil. Cook until the onion and celery are tender.
  2. Add garlic and chardonnay. Cook until the chardonnay is reduced to half.
  3. Add light cream of mushroom soup, diced chicken breast, mushrooms, chicken broth and water.
  4. Bring to a boil then cook on low for 1 hour occasionally stir to ensure nothing is sticking or burning.
  5. After 1 hour add fusilli bring soup to a boil then turn the soup back down to medium low and cook for about 15 minutes or until fusilli is tender.
  6. For the last 5 minutes of the fusilli’s cooking time add spinach. Serve with a hearty crusty bread on the side.