Waist Friendly Chicken Marsala

I had been craving some serious chicken marsala for a while, and so I asked my What’s Cooking sister from A Taste of Home Cooking, if she had a recipe, and SCORE! (she did!!) So, thank you so much for this recipe, which is from Everyday Food by Martha Stewart (my changes noted to make it weight watcher friendly)

Serves 4 (When the chicken was pounded out, it served 6)

Chicken Marsala

2 tablespoons all-purpose flour (omitted)
Coarse salt and ground pepper
4 boneless, skinless chicken breast halves (6 to 8 ounces each)
1 tablespoon olive oil
10 ounces cremini mushrooms, trimmed and thinly sliced (used Portobella’s)
1 shallot, minced
1 tablespoon finely chopped fresh sage, plus more for garnish (didn’t have this, used oregano)
1/2 cup sweet Marsala wine
1/4 cup heavy cream
1 tablespoon butter
added oregano
added 2 cloves of minced garlic
added 1 tbsp balsamic vinegar

Directions
Place flour in a shallow bowl; season generously with salt and pepper. Dredge each piece of chicken in flour, shaking off excess.
In a large skillet, heat oil over medium. Add chicken, and cook until golden on the outside and opaque throughout, 8 to 10 minutes per side. Transfer to a plate, and cover with aluminum foil to keep warm (reserve skillet).

Instead of this, I pounded the chicken to equal thickness, put the olive oil in a hot skillet and grilled/seared the chicken until cooked. I added salt/pepper, some oregano and basted with the balsamic vinegar for more flavor while cooking.

Add mushrooms, shallot, garlic, sage (not for me), and 1/4 cup water to skillet; season with salt and pepper. Cook, tossing frequently, until mushrooms are tender, 3 to 5 minutes. Add wine and cream; simmer over medium-high until slightly thickened, 3 to 5 minutes. Remove from heat, and stir in butter; season with salt and pepper.
Top chicken with mushroom sauce, and garnish with sage. (didn’t have sage)



The results? Total yumminess! Here are the stats:

6 Servings

Amount Per Serving

Calories 191.4

Total Fat 8.2 g

Total Carbohydrate 21.9 g

Dietary Fiber 0.8 g

Weight Watchers Points: 4.5 *

Savory Chicken and Potatoes..

This diet thing isn’t so bad right? I love my George Foreman grill. It’s one of the best purchases towards kitchen stuff I have ever made. I got it at a Black Friday sale, so the price was right! This thing didn’t disappoint me tonight. I wanted chicken badly tonight but I wanted a healthy recipe. I remember a month or so back when Katie from Good Things Catered made grilled chicken and since grilled chicken is as diet friendly s it comes, I decided to give this recipe a go. I ended up doubling the recipe and making some substitutions for a couple things. This chicken, let me tell you, was sooo moist, tender and savory (and easy to boot!!). Thanks Katie for a great recipe!!

Ingredients:
1 pack chicken breasts
2 Tbsp olive oil
3 Tbsp balsamic vinegar
1 tbsp garlic salt
1/2 tsp coarsely ground pepper
Montreal Chicken seasoning

Preheat the Foreman grill. Mix olive oil, vinegar, garlic salt and pepper together in a bowl. Pound chicken down to about 1/2 – 3/4 in. thick to tenderize and make the chicken faster to grill. Dip chicken in mixture on both sides, and place chicken on the grill (for me, one piece fit at a time. Then, sprinkle the Montreal seasoning on top of the chicken and put the grill top down. Grill for 5 minutes, or until done. Repeat for the rest of the chicken.

The spread..

Yum! Time for my closeup!

And just one more stab to make sure it’s still indeed dead!

Serves 6 (cut breasts in half for a correct portion size)

Nutritional Info:
Calories 176.3
Fat 6.0 g
Fiber 0
Points: 4

Now, onto another easy dish, which is a favorite of mine. This is off the Lipton Onion Soup mix box. I made oven roasted potatoes. Here is the recipe…never fails and once again, easy and good!

1 pack Onion Soup mix
1/3 cup olive oil
5-6 medium Yukon Gold potatoes (use whatever potatoes you want…these are just my favs)

Preheat oven to 425 degrees. Cut the potatoes into 4-6 pieces (depending on potato size) and place in a 9×13 baking dish. Drizzle olive oil and soup mix on top and mix together (best done with hands I find!). Place in oven for about 30 minutes or until done. YUM!

Zoom in of that starchy goodness!

I could just sit with a fork and eat it all!! Can’t wait for lunch tomorrow now :)

Serves 9-10 ppl

Nutritional Info:
Calories 183.2
Fat 8.0 g
Fiber 3.1 g
Points: 4

Diet Coke Chicken Revisited!

I’ve made this before on my blog, and it’s a favorite. However, last time there were no pics so here they are!

Diet Coke Chicken

Source: Aimee’s Adventures

1 cup ketchup (I do half ketchup, half bbq sauce)
1 can diet coke
1 pack of boneless, skinless chicken breasts

Put chicken in a non-stick skillet with some olive oil. Brown chicken on both sides for a couple minutes. Then, pour ketchup (and bbq sauce) and diet cola over the chicken. Turn heat to medium high and cook chicken for 45 minutes, stirring occasionally. Cover, reduce heat to simmer and cook another 15-20 minutes. Remove lid, and cook until sauce thickens and sticks to chicken. Sauce will taste like BBQ and the chicken is very tender.

Simmering away!

Zoom in on that BBQ yumminess!

Finished product..

Last Week’s Adventures

Turkey Meatballs
Courtesy of Aimee’s Adventures

1 lb. Ground Turkey Breast
1/2 Cup Seasoned Dried Breadcrumbs
1/3 Cup Chopped Parsley
1 Egg
2 Tablespoons Grated Onion
1 Garlic Clove, minced
1/2 teaspoon Salt
1/8 teaspoon Ground Pepper
1 Cup Spaghetti Sauce

Preheat the oven to 350 degrees. In a large bowl, mix all ingredients except spaghetti sauce. Roll into 20-22 meatballs. Place a meatball into each well of a mini muffin tin sprayed with cooking spray. Fill un-used wells with water. Bake until lightly browned, about 15-18 minutes. Transfer to a large bowl; add the spaghetti sauce and toss meatballs.

Meatballs are 1 point each!!!!

I ended up making 22 pretty decent sized meatballs with this recipe. I made them on a cookie sheet and they actually ended up taking 25 minutes for my oven. I added some Whole Wheat Farfalle and a mix of red sauces to the meatballs. Great national championship game food (GEAUX TIGERS!!)

———————————————-
Diet Coke Chicken
Courtesy of Weight Watcher’s Leader

5 boneless skinless chicken breasts
1 cup ketchup
1 can diet coke

Brown chicken in skillet on both sides. Add can of coke and cup of ketchup. Put heat on medium low to simmer for 45 minutes, stirring occassionally. YUM!! Turns into a BBQ chicken :)

4 points/breast!
———————————————
Chicken Cheese Biscuits
Courtesy of Aimee’s Adventures

5 oz. diced chicken breast
1 can Healthy Request Cream of Chicken soup
3/4 cup FF shredded cheddar cheese
Pinch of Salt/Pepper
1 tbsp Parsley
Pack of Pillsbury Biscuits (type in a four pack at grocery store)

Preheat oven to 400 degrees. Take a cupcake pan and spread each biscuit to where it forms a cup in each cupcake opening. Mix soup, chicken, cheese and spices in a bowl. Scoop mixture into biscuit cup. Bake for about 15 minutes, until golden (timing was right here).

Makes 10 biscuits @ 2 points each!!

I found these to be VERY salty, so I wouldn’t add salt to these for the next recipe!
————————————————–
Non-WW Recipe of the Week

I made these a lot for Christmas gifts and my mom requested these to be made. I make these with Splenda instead of sugar though and they come out great!!

Cranberry-Pistachio (White Chocolate) Biscotti
Courtesy of All Recipes

INGREDIENTS
1/4 cup light olive oil
3/4 cup white sugar Substituted splenda in here
2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 eggs
1 3/4 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 cup dried cranberries
1 1/2 cups pistachio nuts
Added 1/2 cup Ghiradelli white chocolate chunks

Preheat the oven to 300 degrees F (150 degrees C).
In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in cranberries and nuts by hand.
Divide dough in half. Form two logs (12×2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily.
Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees F (135 degrees C).
Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approximately 8 to 10 minutes, or until dry; cool.