Main Dish

Chicken and Tomato Crumble Casserole

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I got this recipe from Tracy, and it’s one of the very first things I made on my own often.  As a sophomore in high school, I would have won the state level A-OK Cookoff with this dish had I not been marked down because I didn’t properly contrast my plate with the color of the meal (I’ve improved my presentation since then, my dear Home Ec. teacher — it’s Family & Consumer Sciences now — at the time would be proud to know, God rest Deanne Pence’s soul).  I had even learned how to make garnish roses out of tomato skin for the occasion, a skill I have since lost, but that’s okay because I think I was over-relying on those to get me through on the presentation category.  I got the highest marks in taste though, which is always most important to me!  The tomato is just the little bit of acidic kick this chicken needs to contrast with the creamy soup and the crunchy buttery topping.

It’s such a great comfort food dish that it’s the first thing I chose to cook for Barry when we were first dating.  I don’t have a picture of that date, but here’s Valentine’s Day just a couple weeks earlier (yes, my hair was made for the 90s); now our 18th anniversary is just around the corner, and we’ve cooked more than a few meals for each other.

I make this dish year-round, but I like it best when I have fresh garden tomatoes from the farmer’s market. Now is the time to give it a try! ~Robin

Ingredients:  

  • 2 lbs. of chicken breast
  • 8 slices of American cheese (Kraft 2% slices)
  • 2 10.5 cans of cream of chicken soup (98% fat free)
  • 2 large tomatoes
  • Pepperidge Farms Herb Seasoned Dressing (Dry bag of breadcrumbs)
  • 1 stick of salted butter
  • White rice (optional)

Instructions:

Preheat oven to 375°F.

Beat dressing crumbs lightly before opening the bag to create fairly consistently sized crumbs.  In a large microwave safe bowl, melt butter, then add the whole bag of crushed stuffing and stir to soak all crumbs with butter.  Set aside.

Slice tomato as you would for a burger (or maybe a bit thicker) and set aside.

Trim fat from chicken and cut into chunks (about one inch cubes).

Place chicken evenly across the bottom of a 9×13” pan.  Add salt and pepper.

Cover chicken with soup and salt lightly again.  Then lay cheese over the top of the soup evenly across the pan.  It will fit about 8 slices.  On top of each piece of cheese, place a slice of tomato.  Finally, spread dressing crumble over the top.

Bake for about one hour; keep a close eye on the topping. I usually have to cover the top of the dish with foil after about 15 or 20 minutes to keep it from getting overly browned.

This dish may be served over rice, but I prefer it on its own myself.

WW Info.:  This serves 8 really generous portions at 14 points each.  This is more of a point splurge than I normally do, but in my book it’s well worth saving some points.  (Does not include optional rice.)

Mexican Pulled Pork with Beans

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There aren’t too many people that I know (in fact there is no one) that love to spend time planning meals. But imagine this… What if there was one thing that you could make and use for a variety of meals? Almost endless possibilities. How fantastic could that be?! This Mexican pulled pork is as close to perfect as you can imagine.  It’s that versatile.  Chalupa? Nailed it.  Maybe a tostada?  Done! You say you want a taco, you got it!  How about a burrito or a taco salad? Yep!  Oh wait, don’t forget about enchiladas! This meat can fill all of these, and probably some I haven’t thought of yet.  Listen, ladies and gentlemen, it is that good! ~Kathy

  • 4 lbs. boneless pork roast
  • 2 c. clean, dry pinto beans
  • 3 T. chili powder
  • 1 ½ T. ground cumin
  • 1 ½ tsp. dried oregano
  • 1 ½ T. salt
  • 1/8 tsp. black pepper
  • 2 (7 oz.) cans mild diced green chilies
  • 3 cloves garlic, smashed or minced
  • Half of a large onion, trimmed and cut into wedges

Soak beans in water overnight; drain the next morning.

Combine dry seasonings in a small bowl.   

Trim fat from roast and cut into about 6 large pieces.   Rub about one tablespoon of the spice mix into the meat. Set aside. 

In a 6-quart slow cooker, place the onion and garlic cloves.  Position the pieces of pork over the onion. 

Add in the drained beans and remaining spice mixture; then add green chilies (undrained).

Add enough water to just cover the beans and meat.  Turn the slow cooker on low and cook for at least 8 hours, until beans are soft and pork will easily shred. 

To serve:   Remove pork and the beans to a large, deep bowl with a slotted spoon.  Shred pork and serve with your favorite toppings.   Reserve some cooking liquid for use if desired. 

 

Skillet Dinner with Turkey Sausage

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It only took me approximately twenty years of cooking for myself to figure out that the most flavorful foods often have the most color.  Honestly, I think it helped once I had my own children, and realized that if anyone was going to introduce them to healthy foods, it was going to have to be me.  We certainly eat our fair share of pizza, burgers, and desserts (we have a great dessert category here on the blog), but I also began, when my boys were very young, to introduce them to things that added flavor and nutrition, without making the food “worse” for you.  Sometimes those added flavors and colors are obvious and simple, like green peppers and carrots in their salad.  Sometimes they’re more subtle, like finely chopped fresh spinach in their spaghetti sauce.  Now that they’re older, I don’t have to be as sneaky.  In fact, they love dishes like this one with bold flavors, a bit of spiciness.  I love the flavors, too – and I particularly love that this is quick and easy to throw together.  ~Tracy

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Ingredients:

  • 12 oz. baby yellow potatoes, halved
  • ½ of a medium red bell pepper, thinly sliced
  • ½ of a medium yellow bell pepper, thinly sliced
  • ½ of a medium red onion, thinly sliced
  • 1 small jalapeno pepper, seeded and thinly sliced
  • 3 cloves garlic, thinly sliced or minced
  • ½ lb. frozen green beans, thawed
  • 12 oz. fresh or frozen broccoli florets (if frozen, allow to thaw)
  • 13 oz. smoked turkey sausage, thinly sliced
  • ¾ c. shredded Parmesan

Instructions:

Boil the potatoes in salted water until they just begin to become fork tender.  Drain and set aside.

Spray large, deep skillet with cooking spray.  Sauté the turkey sausage with jalapeno until sausage just begins to brown.  Add bell peppers, onion, and garlic.

Continue to sauté on low heat until peppers and onions begin to soften.

Add green beans, broccoli, and potatoes to the skillet.

Cover and continue cooking on low to heat until broccoli and green beans are tender.  Hint – I like to use a glass lid during this process so that I can keep an eye on the broccoli and green beans as they steam cook.

Remove skillet from heat and allow to begin to cool for two to three minutes.  Sprinkle Parmesan cheese over the mixture and toss together.

Makes 5 servings at 6 WW Freestyle points each.

Avocado Chicken Salad

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Don’t you love it when two of your favorite things come together in perfect harmony?  Things like your favorite song on the radio and being in the car alone, hitting all of the green lights when you’re in a hurry, or the perfect concoction of chicken and avocado?  I know, I know…these things rarely happen, and I’m sorry to say that I can’t help you with the traffic lights.  I can, however, hook you up with the perfect summer combination in this Avocado Chicken Salad!  It’s become one of my favorite summery dinners – especially if I can make it with at least a few of the ingredients right out of my own garden (though I haven’t yet figured out how to grow avocados in the Oklahoma climate).  Everyone in my family goes back for seconds on this dish, and sometimes, when they aren’t looking, I might indulge in a third helping! ~ Tracy

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Ingredients

  • 350 grams of avocado, usually 3 medium avocados
  • ½ c. finely chopped yellow or white onion
  • 3 medium cloves garlic, minced
  • ½ c. grape or cherry tomatoes, quartered
  • 1 medium jalapeno, seeded and finely chopped
  • ½ c. cilantro, chopped
  • 2 cups chopped grilled chicken breast
  • Juice of one lime
  • Salt and pepper to taste

Remove the avocado from the rind.  Discard rind and pit.

Roughly mash the avocado with large fork or potato masher.

Mix all ingredients together, stirring gently.

Serve in your favorite tortilla or wrap.

Makes 4 cups.  Each ½ cup serving is 2 WW Freestyle Points.

Spicy Asian Chicken Meatballs with Broccoli

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Confession…I did not grow up an adventurous eater. I was sort of a poster child for, “I won’t eat this, or I’m going to pick that out.” I’m pretty sure I never ate in an Asian restaurant until after I was married. As an adult though, I realized that if I was going to have anything remotely close to a healthy diet, I was going to have to branch out beyond my favorite comfort foods. Confession number two….I’m still not all that adventurous, but I’ve learned to introduce myself, and my kids, to different flavors and foods. I’ve learned that there are better sauces than barbecue or ranch, and that fruits and vegetables can add beautiful flavor and color to our plates. Don’t get me wrong – I still load up my plate with macaroni and cheese on occasion (try ours here), but more often than not, we’re eating something like these Spicy Asian Chicken Meatballs with Broccoli. I think you’ll like it just as much as that take-out comfort food! ~Tracy

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Ingredients for meatballs

  • 1 ¼ lb. ground white meat chicken
  • 1 egg
  • ¼ c. bread crumbs.
  • 3 cloves garlic, minced
  • 1 T. crushed red pepper flakes
  • 1 T. fresh peeled ginger, grated
  • 1 tsp. onion powder
  • 1 tsp. salt
  • ½ tsp. black pepper

Ingredients for sauce

  • ¼ c. teriyaki sauce
  • ½ c. water
  • 1 T. fresh peeled ginger, grated
  • 2 cloves garlic, minced
  • 2 tsp. crushed red pepper flakes
  • ¼ c. lightly packed brown sugar
  • Pinch salt
  • 2 c. steamed broccoli (reserved until adding sauce to meatballs)

Mix all meatball ingredients until well combined. Use a small ice cream scoop to form 24 meatballs.

Place meatballs on large baking sheet, lined with parchment.

Bake at 350, for approximately 25 minutes, or until each meatball begins to turn golden and all juices are clear.

While meatballs are cooking, combine all sauce ingredients (except broccoli) in a small saucepan and whisk together. Heat to a low boil, reduce heat and simmer for two minutes.

Place cooked meatballs and steamed broccoli in a large metal or glass bowl. Cover with sauce and toss together.

This recipe makes 6 servings (4 meatballs per serving). Each serving is 3 WW Freestyle Points.

Serve over rice, but remember to figure WW points on rice separately if desired.

Crock Pot Spinach & Artichoke Chicken

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Spring is finally here, which means we are reaching the season of the year when my husband and kids start hollering, “let’s go fishing!”  My husband is the type that will go fishing in a full snow-suit or rain gear.  He’s what you would call obsessed.  He reads fishing magazines and watches pro-fishing on TV.  Like I said… obsessed.  However, there are worse hobbies for a person to have, so I tolerate the fishing string remnants that gets caught in my vacuum cleaner beater bar.  I am more of a fair-weather fisherman… fisherwoman?… Let’s go with “angler.”  I like to fish but only when it’s sunny and warm.  I want no part of being on the lake in winter gear. 

Recently, on a particularly warm and sunny afternoon, we decided it would be a good day to do a little fishing.  Before we ventured out, I threw a supper in the Crock-Pot because I didn’t want to go straight to the kitchen after being out all day.  Oh man, I’m glad I did.  I wish I could say we arrived home with some fresh fish to fry, but let’s just say I was glad we planned to have chicken.  This Crock Pot Spinach & Artichoke Chicken smelled amazing after a day at the lake.  A few minutes to slice and toast some bread was basically all it took to have supper ready.  ~Erin

  • 1 lb. boneless, skinless chicken breasts
  • 1 (9 oz.) package frozen spinach, thawed
  • 1 (14 oz.) can quartered artichoke hearts, packed in water; drained
  • 1 T. minced garlic
  • 1 (8 oz) package fat-free cream cheese
  • ½ c. shredded parmesan
  • ½ c. low-moisture part-skim mozzarella
  • 1/3 c. fat-free half & half
  • Salt & pepper to taste
  • Sliced, toasted French bread, for serving

Place chicken in the bottom of a slow-cooker. 

Squeeze as much water as possible from the thawed spinach and add it to the slow-cooker along with the garlic and drained, quartered artichoke hearts.

Cook on high for 3-4 hours or low for 6-8.

Remove the chicken from the slow-cooker and shred; return it to the pot.

Add cream cheese, shredded parmesan, mozzarella, half & half, and salt & pepper; stir until melted and creamy.

Serve on toasted French bread slices (optional).

WW Freestyle Info:  This recipe makes approximately 8 half-cup servings.  Each serving is 2 SmartPoints. 

Brown Sugar & Bacon Chicken

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My daughter is turning 12 soon.  She’s just like me as a child in that she starts planning her birthday months in advance…. possible theme, cake flavor, birthday dinner, etc.  I give my kids the option of either going out to eat or having Mom cook whatever favorite dish they want.  This year she’s decided she wants her favorite food of all… bacon.  My response to this request was, “Bacon and what? It’s not really a meal by itself.” That’s actually not true, in my opinion, but she doesn’t need to know that.  So she decided on this bacon-wrapped chicken dish and mashed potatoes as the side.  No other veggies because she “doesn’t have to eat veggies on her birthday.”  You got it, Sweetie! 

This is no ordinary baked chicken.  Dredged in a spiced brown sugar mixture and wrapped in bacon, it’s birthday-dinner worthy!  ~Erin

Ingredients

  • 1 ½ to 2 lb. boneless, skinless chicken breasts; about 3 large breasts cut into 6 chunks each for a total of 18
  • 9 slices center-cut bacon, halved
  • ½ c. packed brown sugar
  • 1 ½ T. chili powder
  • 1 tsp. garlic powder
  • ½ tsp. salt

Preheat the oven to 375°F (If using an air fryer, no need to preheat).

Line a sheet pan with foil and place a wire rack on top.  Spray with cooking spray and set aside.

In a gallon zipper baggie, mix spices together with brown sugar until well-combined. Place chicken pieces in the baggie, seal and shake to coat.

Take the chicken pieces out and wrap each piece in a half slice of bacon; place on the wire rack or in the basket of an air fryer.  Do not crowd together. Drizzle any remaining spiced brown sugar mixture left in the baggie evenly over the chicken.

Bake in the oven 30 minutes, or until bacon is crispy; or bake in the air fryer at 330° for 13-14 minutes. 

WW Freestyle Info.:  This makes 18 bacon-wrapped chicken pieces.  Each piece is 2 SmartPoints.

 

Hoppin’ John with Ham

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Easter is just around the corner an I’m already planning the menu.  I love holiday food and Easter dinner is just as significant as Thanksgiving dinner, in my opinion.  The dishes are different but just as delicious and often more colorful.  Green salads, fruity desserts, Mom’s Cheese Potatoes with ham.  Sidenote: we plan to share Mom’s cheese potatoes recipe with you as soon as we can get her to be more precise with the ingredients than “enough flour to make a roux.”  Ha!  Her cheese potatoes are amazing but I digress. 

I love the leftovers as much as the actual meal.  One food item we always have leftover (aside from oodles of boiled eggs) is ham.  That’s fine by me because it provides me the opportunity to make delicious dishes with this leftover ham.  Hoppin’ John is one of my favorite “leftover meals.”  Not that you have to wait until you have leftovers… this Hoppin’ John is on permanent dinner rotation at my house.  With a little veggie chopping and a quick simmer, this fast version of the Southern classic uses canned black-eyed peas, so no need to soak and slow-cook for hours.  I love a meal that tastes like it took all day when it really only took mere minutes.  ~Erin

Ingredients

  • 1 c. finely chopped celery
  • 1 yellow onion, finely chopped
  • 1 red bell pepper, finely chopped
  • 1 T. olive oil
  • 1 T. minced garlic
  • 1 lb. smoked ham, chopped into bite sized pieces
  • 1 (10 oz.) can mild Ro-Tel
  • 4 cans (15.5 oz. each) black eyed peas, undrained
  • 1 T. Creole seasoning (I used Tony Chachere’s)
  • Cooked rice, for serving (optional)

In large stock pot, sauté first four ingredients over medium heat until onions and peppers begin to soften, about 3-5 minutes.  Add garlic and sauté for another minute or two, until fragrant.

Add all other ingredients except rice and simmer on low to medium heat for approximately 15 minutes.

WW Freestyle Info.:  This recipe makes 10, 1 cup servings.  Each 1 cup serving is only 1 WW  Freestyle point (for both blue and purple plans; for green, it’s 7 points per cup).

Lemon Chicken Piccata

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If you’ve been following us for a while, you know that each year, we sisters take at least one trip together.  In fact, one of our “when the kids are all older” dreams is that we can travel much more often. We enjoy a little bit of luxury in a nice hotel, and we shop (a lot).  But, we have to admit…and most of who are close to us won’t be surprised to hear…that our favorite thing to do is eat at new places. When we visited Charlotte, NC, a few years ago, we had an amazing chicken recipe that we were still talking about months later.  This is how many of our recipes are born, folks. During a weekend of cooking and blogging, we worked to create this perfect Lemon Chicken Piccata. Don’t let the long list of ingredients fool you. It really is a fairly fool-proof recipe that we hope may also remind you of one of your favorite restaurant meals.  ~Tracy


For Chicken: 
  • 2 T. chicken broth
  • 5 T. freshly squeezed lemon juice
  • 4 garlic cloves, minced
  • 6 boneless, skinless chicken breast halves
  • 3 eggs
  • ¼ tsp. hot pepper sauce (such as Tabasco)
  • 1 c. flour
  • 1 c. shredded Parmesan cheese
  • 1/3 c. fresh parsley, finely chopped
  • 1 tsp. salt
  • ½ tsp. garlic powder
  • ½ tsp. onion powder
  • dash ground cayenne pepper
  • 3 T. olive oil

For Sauce:

  • 6 T. butter
  • 1 garlic clove, minced
  • ¾ c. chicken broth, divided
  • 8 T. freshly squeezed lemon juice
  • 2 T. capers, drained
  • ½ tsp. salt
  • ¼ tsp. pepper
  • ½ tsp. crushed red pepper
  • 1 tsp. cornstarch
  • angel hair pasta

Flatten each chicken to ¼ inch thickness.   In a shallow dish, whisk the eggs, chicken broth, lemon juice, garlic and pepper sauce.    In a gallon sized zip top bag, combine flour, cheese, parsley, salt, garlic and onion powders, and cayenne pepper.

Dip each chicken breast in egg mixture then into flour mixture, coating completely.   Place on baking rack to rest for 15 minutes. In a large non-stick skillet, brown chicken breasts on both sides, over medium heat, in several batches, using approximately a tablespoon of olive oil each batch.  Be sure not to crowd the chicken in your pan as this will impact the browning. Remove to baking sheet and keep warm in a 200 degree oven.

For sauce:  Reserve 3 tablespoons of chicken broth in small bowl.  In the same skillet used to cook chicken, melt butter over medium low heat.  Add minced garlic, stir for one minute. Add chicken broth and lemon juice.  Add salt, pepper and crushed red pepper. Bring to low boil. Stir cornstarch into reserved chicken broth.  Pour into sauce mixture, return to a boil. Add capers and stir. Remove from heat.

Top cooked angel hair pasta with one chicken breast.  Drizzle approximately ⅓ c. sauce over each breast and pasta.  Serve immediately.

Chile Rellenos Breakfast Bake

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I love a dish that is versatile.  My favorite foods are those that you can eat any time of day …. breakfast, lunch, dinner. This twist on a Mexican classic is perfect for any time of day, whether you just want something easy and yummy to eat, or you’re looking for something to have for your next brunch or baby shower!  Anytime of day you make it, it’s guaranteed to be a hit. Generally breaded and fried, the chili relleno is loaded with flavor, but who has time (or the allotted calories) for fried foods? In this dish the green chilies add the perfect amount of flavor, but they are not spicy. This recipe mixes up quickly and bakes while you accomplish other things on your to-do list. Served alongside fruit salad or a green salad it is totally delicious!  ~ Kathy

Ingredients: 
  • 8 eggs
  • ½ c. Greek yogurt*
  • 1 c. Colby jack cheese, shredded
  • 1 T 2% milk
  • 1/3 c. Bisquick baking mix
  • 7 oz. can mild, diced green chilies
  • ¼ tsp salt
  • 1/8 tsp pepper
  • Dash garlic powder
  • Dash onion powder

Instructions:  

  1. Preheat oven to 350˚
  2. Grease a 9×13 casserole dish.
  3. In a large bowl crack 6 eggs, add Greek yogurt and mix well.
  4. In a small bowl, combine the baking mix, milk and remaining two eggs. Combine well and ensure there are no lumps. Add to egg mixture in the large bowl.
  5. Stir in cheese, green chilies and seasonings.
  6. Pour into greased baking dish. Cover with foil and bake 15 minutes. Uncover and bake for approximately 30 more minutes, or until completely set in the center.
  7. *If you do not have Greek yogurt, you can substitute sour cream, but this will change the WW Points.

WW Freestyle Info.:  This recipe makes 6 generous servings that are 4 points each. With reduced fat cheese, you can reduce that to 3 points!