Avocado Chicken Salad

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

475E821C-121F-481E-A661-623B261761C7.jpg

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.

Avocado Chicken Salad

Avocado Chicken Salad

    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
  1. Remove the avocado from the rind. Discard rind and pit.
  2. Roughly mash the avocado with large fork or potato masher.
  3. Mix all ingredients together, stirring gently.
  4. Serve in your favorite tortilla or wrap.

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

https://foursistersdish.com/2019/05/20/avocado-chicken-salad/

Advertisements

Spicy Asian Chicken Meatballs with Broccoli

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

C75BD7EA-D3E9-4409-B4D1-FE64F5580CA0

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.

Spicy Asian Chicken Meatballs with Broccoli

Spicy Asian Chicken Meatballs with Broccoli

    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)
  1. Mix all meatball ingredients until well combined. Use a small ice cream scoop to form 24 meatballs.
  2. Place meatballs on large baking sheet, lined with parchment.
  3. Bake at 350, for approximately 25 minutes, or until each meatball begins to turn golden and all juices are clear.
  4. 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.
  5. 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.

https://foursistersdish.com/2019/05/06/spicy-asian-chicken-meatballs-with-broccoli/

Crock Pot Spinach & Artichoke Chicken

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. 

Crock Pot Spinach & Artichoke Chicken

Crock Pot Spinach & Artichoke Chicken

    Ingredients
  • • 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
  1. Place chicken in the bottom of a slow-cooker.
  2. 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.
  3. Cook on high for 3-4 hours or low for 6-8.
  4. Remove the chicken from the slow-cooker and shred; return it to the pot.
  5. Add cream cheese, shredded parmesan, mozzarella, half & half, and salt & pepper; stir until melted and creamy.
  6. Serve on toasted French bread slices (optional).

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

https://foursistersdish.com/2019/04/15/crock-pot-spinach-artichoke-chicken/

Brown Sugar & Bacon Chicken

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.

Brown Sugar & Bacon Chicken

Brown Sugar & Bacon Chicken

  • 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
  1. Preheat the oven to 375°F (If using an air fryer, no need to preheat).
  2. Line a sheet pan with foil and place a wire rack on top. Spray with cooking spray and set aside.
  3. In a gallon zipper baggie, mix spices together with brown sugar until well-combined.
  4. Place chicken pieces in the baggie, seal and shake to coat.
  5. 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.
  6. Drizzle any remaining spiced brown sugar mixture left in the baggie evenly over the chicken.
  7. 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.

https://foursistersdish.com/2019/04/01/brown-sugar-bacon-chicken/

 

Lemon Chicken Piccata

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.

Lemon Chicken Piccata

Lemon Chicken Piccata

    Ingredients
  • • 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
  1. Flatten each chicken breast to ¼ inch thickness.
  2. In a shallow dish, whisk the eggs, chicken broth, lemon juice, garlic and pepper sauce.
  3. In a gallon sized zip top bag, combine flour, cheese, parsley, salt, garlic and onion powders, and cayenne pepper.
  4. Dip each chicken breast in egg mixture then into flour mixture, coating completely.
  5. Place on baking rack to rest for 15 minutes.
  6. 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.
  7. Be sure not to crowd the chicken in your pan as this will impact the browning.
  8. Remove to baking sheet and keep warm in a 200 degree oven.
    For sauce:
  1. Reserve 3 tablespoons of chicken broth in small bowl.
  2. In the same skillet used to cook chicken, melt butter over medium low heat.
  3. Add minced garlic, stir for one minute.
  4. Add chicken broth and lemon juice.
  5. Add salt, pepper and crushed red pepper. Bring to low boil.
  6. Stir cornstarch into reserved chicken broth.
  7. Pour into sauce mixture, return to a boil.
  8. Add capers and stir. Remove from heat.
  9. Top cooked angel hair pasta with one chicken breast.
  10. Drizzle approximately ⅓ c. sauce over each breast and pasta. Serve immediately.
https://foursistersdish.com/2019/03/21/lemon-chicken-piccata/

Lower Carb Chicken Noodle Soup

Have I mentioned that my sisters and I are big fans of old fashioned comfort food?  Especially during the winter, I’m capable of carb loading like your average pre-hibernation bear.  Bread, noodles, and baked goods take the place of all other food groups. I have lovingly joked that I am blessed with a large, loud, and loving family….but not blessed with the genetics of a fast metabolism.  I also have two teenage boys to feed who have inherited their mother’s love of carbs. So, in the interest of health for all of us, I always look for ways to cut even the smallest amount of fat or carbs from our diet without sacrificing flavor.  Bless the hearts of those of you can be successful on seriously low or no carb diets. You have the will power of Super Woman (or man) in my opinion, but the reason I love Weight Watchers – now known as “WW” with the tag line of Wellness Works, because it really does work – and I can still eat the carbs!!

This recipe is born from one of my taste tests of a pasta product called Carba-Nada Egg Fettuccine from the Al Dente Pasta Company.  One cup of regular cooked egg noodles is 6 WW Freestyle Points. These Carba-Nada Fettuccine Noodles are only 4 WW Freestyle Points for one and a half cups!  More for less is always great in my book, and nobody in my family had any clue that they were a little bit healthier, and a little lower carb, than regular egg noodles.  

You can find the egg noodles using this link.  I highly recommend them! 

Ingredients:
  • 2 tsp. extra virgin olive oil
  • 1T. reduced calorie margarine
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 1/2 c. finely chopped white or yellow onion
  • 3/4 c. finely chopped celery
  • 1/2 c. chopped baby carrots
  • 1 bay leaf
  • 5 cups fat free chicken broth
  • 1 10 oz. can Campbell’s 98% Fat Free Cream of Chicken Soup
  • 10 oz. fat free milk (one soup can)
  • 2 c. chopped or shredded chicken breast (I use shredded rotisserie chicken breast)
  • ~1 10 oz. package Carba Nada Egg Fettuccini

Instructions:  

  1. Gently heat the olive oil and margarine in a large stock pot.
  2. Once heated, place your celery, onions, and carrots into the stock pot.
  3. Cook over medium heat until vegetables begin to soften slightly.
  4. Add salt, pepper, the bay leaf, chicken broth, cream of chicken soup, and milk.
  5. Stir gently to combine and bring to a low simmer.
  6. Add chicken breast and the entire package of egg noodles.
  7. Simmer slowly until the noodles are cooked to an al dente texture. Probably no more than 6 or 7 minutes, but check them frequently.
  8. Remove the bay leaf and discard it before serving.

WW Freestyle Info.:  This recipe makes approximately 9 one cup servings. Each serving is 3 points using the Carba-Nada pasta. Using regular egg noodles, each serving is 5 points.

Lower Carb Chicken Noodle Soup

Lower Carb Chicken Noodle Soup

    Ingredients
  • ~2 tsp. extra virgin olive oil
  • ~1T. reduced calorie margarine
  • ~1 tsp. salt
  • ~1/2 tsp. black pepper
  • ~1/2 c. finely chopped white or yellow onion
  • ~3/4 c. finely chopped celery
  • ~1/2 c. chopped baby carrots
  • ~1 bay leaf
  • ~5 cups fat free chicken broth
  • ~1 10 oz. can Campbell's 98% Fat Free Cream of Chicken Soup
  • ~10 oz. fat free milk (one soup can)
  • ~2 c. chopped or shredded chicken breast (I use shredded rotisserie chicken breast)
  • ~1 10 oz. package Carba Nada Egg Fettuccini
  1. Gently heat the olive oil and margarine in a large stock pot.
  2. Once heated, place your celery, onions, and carrots into the stock pot.
  3. Cook over medium heat until vegetables begin to soften slightly.
  4. Add salt, pepper, the bay leaf, chicken broth, cream of chicken soup, and milk.
  5. Stir gently to combine and bring to a low simmer.
  6. Add chicken breast and the entire package of egg noodles.
  7. Simmer slowly until the noodles are cooked to an al dente texture. Probably no more than 6 or 7 minutes, but check them frequently.
  8. Remove the bay leaf and discard it before serving.

This recipe makes approximately 9 one cup servings. Each serving is 3 WW Freestyle Points using the Carba-Nada pasta. Using regular egg noodles, each serving is 5 WW Freestyle Points.

https://foursistersdish.com/2019/02/25/lower-carb-chicken-noodle-soup/

We would earn a fraction of the funds should you choose to order your egg noodles via our Amazon affiliate links, though it won’t cost you any extra.

Chicken Fajita Meatballs

Like all great ideas, this recipe inspiration came to me in the middle of the night.  Every cloud has a silver lining – even a little short-lived insomnia. Surely I’m not the only one who makes meal plans when I can’t sleep!  Anyway, I love meatballs of all flavors and I thought a chicken fajita meatball sounded pretty tasty! After some experimenting in the kitchen (during daylight hours), these babies were born.

These are delicious served with sour cream and your favorite salsa, but they are even more amazing with this zero point Creamy Cilantro Sauce.  If you like cilantro, that is. I find that most people either love it or hate it. I happen to love it. This sauce is easy to make in your blender and will store in the fridge for up to a week. Try them together for the perfect healthy meal.  ~Erin

Ingredients: 

  • 1 lb. 98% lean ground chicken (or turkey) breast
  • 1 medium onion, finely diced
  • 1 bell pepper (I used half a red and half a green for color), finely diced
  • 1 T. olive oil
  • ¾ c. plain breadcrumbs
  • 1 egg, beaten
  • 2 tsp. chili powder
  • 1 tsp. salt
  • 1 tsp. paprika
  • ½ tsp. onion powder
  • ½ tsp. garlic powder
  • ¼ tsp. ground cayenne pepper
  • ½ tsp. cumin
  • The juice of half a lime

Optional serving choices: corn tortillas warmed in a skillet, chopped onion, cilantro, additional lime wedges for squeezing over meatballs, sour cream, salsa, and of course Creamy Cilantro Sauce

Instructions:

  1. If cooking in a conventional oven, preheat to 375° F.  If cooking in an air fryer, there is no need to preheat.
  2. In a medium skillet, sauté the onion and peppers in the olive oil until the onions are tender (about 5 minutes); set aside to cool to room temp.
  3. In small bowl, mix the breadcrumbs with the spices (chili powder, salt, paprika, onion powder, garlic powder, cayenne, and cumin) until combined); set aside.
  4. In a large bowl, mix together the ground chicken, the sautéed veggies, egg, and lime juice.  Then work in the bread crumb mixture.
  5. Roll the meat mixture into 18 golf ball sized balls and place on a cookie sheet lined with foil or parchment.
  6. Bake in the preheated oven for 25 minutes or in the air fryer at 350° F for 12-13 minutes.   
  7. Serve as an appetizer with dipping sauces or on tortillas.

WW Freestyle info:  This recipe makes 18 meatballs.  Each meatball is 1 SmartPoint.

Chicken Fajita Meatballs

Chicken Fajita Meatballs

    Ingredients for Meatballs:
  • ~ 1 lb. 98% lean ground chicken (or turkey) breast
  • ~ 1 medium onion, finely diced
  • ~ 1 bell pepper (I used half a red and half a green for color), finely diced
  • ~ 1 T. olive oil
  • ~ ¾ c. plain breadcrumbs
  • ~ 1 egg, beaten
  • ~ 2 tsp. chili powder
  • ~ 1 tsp. salt
  • ~ 1 tsp. paprika
  • ~ ½ tsp. onion powder
  • ~ ½ tsp. garlic powder
  • ~ ¼ tsp. ground cayenne pepper
  • ~ ½ tsp. cumin
  • ~ juice of half a lime
  • ~ Optional serving choices: corn tortillas warmed in a skillet, chopped onion, cilantro, additional lime wedges for squeezing over meatballs, sour cream, salsa, and of course Creamy Cilantro Sauce
  1. If cooking in a conventional oven, preheat to 375° F. If cooking in an air fryer, there is no need to preheat.
  2. In a medium skillet, sauté the onion and peppers in the olive oil until the onions are tender (about 5 minutes); set aside to cool to room temp.
  3. In small bowl, mix the breadcrumbs with the spices (chili powder, salt, paprika, onion powder, garlic powder, cayenne, and cumin) until combined); set aside.
  4. In a large bowl, mix together the ground chicken, the sautéed veggies, egg, and lime juice. Then work in the bread crumb mixture.
  5. Roll the meat mixture into 18 golf ball sized balls and place on a cookie sheet lined with foil or parchment.
  6. Bake in the preheated oven for 25 minutes or in the air fryer at 350° F for 12-13 minutes.
  7. Serve as an appetizer with dipping sauces or on tortillas.

WW Freestyle info: This recipe makes 18 meatballs. Each meatball is 1 SmartPoint.

https://foursistersdish.com/2019/01/28/chicken-fajita-meatballs/

Crock Pot Chicken Pot Pie

My crock pot and I could really be best friends.  When it comes to dinner, I rely on that one appliance as much as anything else.  There’s nothing better than coming home to dinner that is near ready when you walk in the door from a busy workday.   A few basic ingredients and you will be enjoying this slow cooked version of a classic.   Just before you want to have dinner, bake your favorite biscuits and serve it over top of one!  Here’s a great biscuit recipe to try:  Mama’s Flaky Cream Biscuits.  Delish!!

20190106_214735

Ingredients:

  • 5 medium potatoes, peeled and diced to 1 1/2”
  • 3 large carrots, peeled and diced
  • 3 boneless, skinless chicken breasts – any fat trimmed (about 1 ¾ to 2 pounds)
  • 2 T minced dried onion (or ½ c fresh onion chopped)
  • ½ tsp garlic powder
  • 1 tsp. salt
  • ¼ tsp. black pepper
  • 2 cans (10 ½ oz each) Campbell’s Healthy Request cream of chicken soup
  • 1/3 c. water or low sodium chicken broth
  • 1 c. frozen corn
  • 1 c. frozen peas or green beans

Instructions: 

Place diced potatoes in 6-quart crock pot.  Add carrots and seasonings.  Lay chicken breasts on top of vegetables.  Pour in cream of chicken soup and water over chicken.  Do Not Mix!  (Corn and peas are added later.)  Place lid on crock pot and cook on high for approximately 4 hours or on low for approximately 7 hours.  Remove chicken from crock pot to a heat proof plate and shred; set aside.  Add corn and peas or beans to the crock pot.  Thin sauce in crock pot with up to an additional ¼ c. chicken broth, if needed.  Return chicken to pot.   Allow frozen vegetables to heat through, about 10 minutes.  Serve over a baked, warm, split biscuit.

WW Freestyle Info: Makes 8 servings of 1¼ cups each.  4 points per serving, not counting your choice of biscuit.

Crock Pot Chicken Pot Pie

Crock Pot Chicken Pot Pie

    Ingredients
  • ~ 5 medium potatoes, peeled and diced to 1 1/2”
  • ~ 3 large carrots, peeled and diced
  • ~ 3 boneless, skinless chicken breasts – any fat trimmed (about 1 ¾ to 2 pounds)
  • ~ 2 T minced dried onion (or ½ c fresh onion chopped)
  • ~ ½ tsp garlic powder
  • ~ 1 tsp. salt
  • ~ ¼ tsp. black pepper
  • ~ 2 cans (10 ½ oz each) Campbell’s Healthy Request cream of chicken soup
  • ~ 1/3 c. water or low sodium chicken broth
  • ~ 1 c. frozen corn
  • ~ 1 c. frozen peas or green beans
  1. Place diced potatoes in 6-quart crock pot.
  2. Add carrots and seasonings.
  3. Lay chicken breasts on top of vegetables.
  4. Pour in cream of chicken soup and water over chicken. Do Not Mix! (Corn and peas are added later.)
  5. Place lid on crock pot and cook on high for approximately 4 hours or on low for approximately 7 hours.
  6. Remove chicken from crock pot to a heat proof plate and shred; set aside.
  7. Add corn and peas or beans to the crock pot.
  8. Thin sauce in crock pot with up to an additional ¼ c. chicken broth if needed.
  9. Return chicken to pot.
  10. Allow frozen vegetables to heat through, about 10 minutes.
  11. Serve over a baked, warm, split biscuit.

Weight Watchers Freestyle Info: Makes 8 1¼ cup servings at 4 SmartPoints per serving.

https://foursistersdish.com/2019/01/07/crock-pot-chicken-pot-pie/

Creamy Chicken Taco Chili

Every New Year’s Eve on Facebook (for the past several years), I have posted, “Tell me something good that happened this year.”  If you listen to The Bobby Bones radio show, the phrase “tell me something good” may ring a bell.  It’s a segment on his show every morning where the cast reads positive news headlines.  It’s my favorite part of his show.  I mean, who doesn’t love to hear about the GOOD things people are doing in this world?!  There is enough negativity and bad news out there.  It’s nice to focus on the good for a change.  My yearly Facebook post is a knockoff from Bobby’s Tell Me Something Good segment… a chance for me to hear some positive news from my friends and share some positive news of my own.  A perfect way to end one year and move into the next.  If more people focused on the positive things in their lives instead of harping on the bad stuff, this world would be a much more pleasant place, don’t you agree?

This year, I was able to share several good things that happened for me in 2018 (I could have named a bunch but I focused on the highlights):  1.  I became a WW (formerly Weight Watchers) Wellness Guide (a.k.a. meeting receptionist – I’m still not used to the new titles).  I’ve been a lifetime member for YEARS and decided it was time to take a more active roll.  2.  I went back to teaching!  I was a kindergarten teacher for 6 years but I quit teaching and went into a different field when my daughter was a year old (long story) so I’ve been out of public ed for over 10 years.  I’m back and glad to be working with kids again, plus it’s awesome to be back on the same schedule as my own kids.  3.  We more than doubled our blog traffic on Four Sisters Dish in 2018 as compared to our first year, 2017.  That’s amazing!  We have YOU to thank for it.  We want to thank you all for reading, subscribing, commenting, sharing, and most importantly COOKING our recipes!  We love when people make our food and tell us how they like them.  Please continue to do so… we love hearing from our readers and we hope to have more interaction with you 2019!

Tell us something good in the comments!  What was something good that happened for you in 2018?  We hope your 2018 was as great as ours and we at Four Sisters Dish wish you a happy, healthy and delicious 2019!

Speaking of delicious, let’s start the year off with this Creamy Chicken Taco Chili.  This can be made in your crockpot or your electric pressure cooker.  I’ve included instructions for both.  This chili is creamy and rich but it’s guaranteed not to sabotage your healthy diet resolutions.  Enjoy it without guilt!  ~Erin

salt_20181014_205208_284 (1)

Ingredients: 

  • 2 ½ lb. boneless, skinless chicken individually frozen chicken breasts*
  • 2 cans (10 ¾ oz. each) Campbell’s Healthy Request cheddar cheese soup
  • 1 (16 oz.) can fat-free refried beans
  • 1 (16 oz.) jar mild taco sauce (I used Taco Bell brand.)
  • 1 (16 oz.) can fat-free chicken broth
  • 1 (15 oz.) can whole kernel corn, drained
  • 1 (10 oz.) can mild Ro-Tel tomatoes and green chilis, undrained
  • 1 T. chili powder
  • 1 tsp. paprika
  • 1 tsp. onion powder
  • 1 tsp. salt
  • ¼ tsp. black pepper
  • ½ tsp. oregano
  • 1 tsp. garlic powder
  • 2 cans (15 oz. each) black beans, drained and rinsed
  • 1 (8 oz.) package fat-free cream cheese

Slow Cooker Instructions:

In the pot of a slow-cooker, whisk together cheddar cheese soup, refried beans, taco sauce, chicken broth, corn, Ro-Tel, and spices.  Nestle the frozen chicken breasts into the mixture.  *You can use thawed chicken breast, just be aware that it will cook much faster.

Cook on high for 4 hours or low for 8 hours.  In the last 30 minutes of cooking, remove the chicken from the pot and shred it; set aside.

In a medium bowl, whisk together some of the hot liquid from the crock pot with the cream cheese, until smooth.  Pour the cream cheese mixture into the pot, stir in the black beans, and return the shredded chicken to the pot. Continue cooking for 20-30 minutes of cook time.

Serve with shredded cheese, avocado, jalapenos, and corn chips, if desired.

Electric Pressure Cooker Instructions:

In the pot of an electric pressure cooker, whisk together cheddar cheese soup, refried beans, taco sauce, chicken broth, corn, Ro-Tel, and spices.  Nestle the frozen chicken breasts into the mixture.

*You can use thawed chicken breast, just be aware that it will cook much faster.  See your pressure cooker owner’s manual for time adjustments for thawed chicken breasts.

Set the electric pressure cooker for 45 minutes.  Quick release pressure and open the pot when all pressure is released.  Remove the chicken from the pot and shred it; set aside.

In a medium bowl, whisk together some of the hot liquid from the pressure cooker with the cream cheese, until smooth.  Pour the cream cheese mixture into the pot, stir in the black beans, and return the shredded chicken to the pot.  Using the saute setting, simmer for about 5-10 minutes, stirring occasionally, or until beans are warmed through.  Watch it closely so the cream cheese doesn’t scorch.

Serve with shredded cheese, avocado, jalapenos, and corn chips, if desired.

WW Freestyle Info: This soup makes approximately 16 cups.  Each cup is 2 points, not counting optional garnishes.

Creamy Chicken Taco Chili

Creamy Chicken Taco Chili

    Ingredients
  • ~ 2 ½ lb. boneless, skinless chicken individually frozen chicken breasts*
  • ~ 2 cans (10 ¾ oz. each) Campbell’s Healthy Request cheddar cheese soup
  • ~ 1 (16 oz.) can fat-free refried beans
  • ~ 1 (16 oz.) jar mild taco sauce (I used Taco Bell brand.)
  • ~ 1 (16 oz.) can fat-free chicken broth
  • ~ 1 (15 oz.) can whole kernel corn, drained
  • ~ 1 (10 oz.) can mild Ro-Tel tomatoes and green chilis, undrained
  • ~ 1 T. chili powder
  • ~ 1 tsp. paprika
  • ~ 1 tsp. onion powder
  • ~ 1 tsp. salt
  • ~ ¼ tsp. black pepper
  • ~ ½ tsp. oregano
  • ~ 1 tsp. garlic powder
  • ~ 2 cans (15 oz. each) black beans, drained and rinsed
  • ~ 1 (8 oz.) package fat-free cream cheese
    Slow Cooker Instructions
  1. In the pot of a slow-cooker, whisk together cheddar cheese soup, refried beans, taco sauce, chicken broth, corn, Ro-Tel, and spices.
  2. Nestle the frozen chicken breasts into the mixture. *You can use thawed chicken breast, just be aware that it will cook much faster.
  3. Cook on high for 4 hours or low for 8 hours.
  4. In the last 30 minutes of cooking, remove the chicken from the pot and shred it; set aside.
  5. In a medium bowl, whisk together some of the hot liquid from the crockpot with the cream cheese, until smooth.
  6. Pour the cream cheese mixture into the pot, stir in the black beans, and return the shredded chicken to the pot.
  7. Continue cooking for 20-30 minutes of cook time.
  8. Serve with shredded cheese, avocado, jalapenos, and corn chips, if desired.
    Electric Pressure Cooker Instructions
  1. In the pot of an electric pressure cooker, whisk together cheddar cheese soup, refried beans, taco sauce, chicken broth, corn, Ro-Tel, and spices.
  2. Nestle the frozen chicken breasts into the mixture. *You can use thawed chicken breast, just be aware that it will cook much faster. See your pressure cooker owner’s manual for time adjustments for thawed chicken breasts.
  3. Set the electric pressure cooker for 45 minutes.
  4. Quick release pressure and open the pot when all pressure is released.
  5. Remove the chicken from the pot and shred it; set aside.
  6. In a medium bowl, whisk together some of the hot liquid from the pressure cooker with the cream cheese, until smooth.
  7. Pour the cream cheese mixture into the pot, stir in the black beans, and return the shredded chicken to the pot.
  8. Using the sauté setting, simmer for about 5-10 minutes, stirring occasionally, or until beans are warmed through. Watch it closely so the cream cheese doesn’t scorch.
  9. Serve with shredded cheese, avocado, jalapenos, and corn chips, if desired.

WW Freestyle Info: This soup makes approximately 16 cups. Each cup is 2 SmartPoints, not counting optional garnishes.

https://foursistersdish.com/2019/01/02/creamy-chicken-taco-chili/

Artichoke Pesto Chicken Pasta

Pasta is always good for my hungry crew after work, football practice, and a long day of school.  Almost as good as the flavor is the fact that I can make this Pesto Chicken Pasta in less than 30 minutes when I use rotisserie chicken and pre-made pesto sauce.  ~Tracy

ArtichokeChickenPestoPasta

Ingredients:
  • 2 T. butter
  • ½ c. finely chopped white or yellow onion
  • 2 garlic cloves, minced
  • ¼ c. flour
  • ½ tsp. salt
  • ½ tsp. black pepper
  • ½ c. 1% milk
  • 1 ½ c. chicken broth
  • 3 T. jarred pesto (I like Barilla)
  • half of a 14 oz. can of artichoke hearts packed in water, drained and roughly chopped
  • 1 ½ c. chopped white meat chicken, I use chopped chicken breast from rotisserie chickens
  • 1 lb. pasta, cooked in salted water according to package directions (I used Campanelle pasta)

Instructions: 

  1. Melt butter over medium heat in large, deep skillet.
  2. Add garlic and onion, sauteing for a few minutes until onions begin to become tender.
  3. Add flour, salt, and pepper. Stir to combine with onions and garlic.
  4. Add milk and continue stirring until forms a thick paste with the flour.
  5. Gently stir in the chicken broth until forms a thickening sauce.
  6. Stir in jarred pesto and chopped artichoke hearts.
  7. Add chopped chicken and cooked pasta stirring to combine well.
  8. Serve topped with shredded or sliced parmesan.

WW Freestyle Info.: This recipe makes about 8 one-cup servings. Each serving is 9 points not accounting for parmesan cheese topping.

Artichoke Pesto Chicken Pasta

Artichoke Pesto Chicken Pasta

    Ingredients:
  • ~2 T. butter
  • ~½ c. finely chopped white or yellow onion
  • ~2 garlic cloves, minced
  • ~¼ c. flour
  • ~½ tsp. salt
  • ~½ tsp. black pepper
  • ~½ c. 1% milk
  • ~1 ½ c. chicken broth
  • ~3 T. jarred pesto (I like Barilla)
  • ~half of a 14 oz. can of artichoke hearts packed in water, drained and roughly chopped
  • ~1 ½ c. chopped white meat chicken, I use chopped chicken breast from rotisserie chickens
  • ~1 lb. pasta, cooked in salted water according to package directions (I used Campanelle pasta)
  1. Melt butter over medium heat in large, deep skillet.
  2. Add garlic and onion, sauteing for a few minutes until onions begin to become tender.
  3. Add flour, salt, and pepper. Stir to combine with onions and garlic.
  4. Add milk and continue stirring until forms a thick paste with the flour.
  5. Gently stir in the chicken broth until forms a thickening sauce.
  6. Stir in jarred pesto and chopped artichoke hearts.
  7. Add chopped chicken and cooked pasta stirring to combine well.
  8. Serve topped with shredded or sliced parmesan.

WW Info.: This recipe makes about 8, one-cup servings. Each serving is 9 WW Freestyle points not accounting for parmesan cheese topping.

https://foursistersdish.com/2018/10/04/artichoke-pesto-chicken-pasta/