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Chicken - Catalina

3 lbs chicken (bone in or boneless – skinless)
½ regular sized Catalina dressing
1 package onion soup mix
½ c. apple or apricot jelly

3 c. rice (cooked)

Mix Catalina dressing, onion soup mix, and jelly. Put Chicken in a 9 x 9 in cooking dish, pour dressing mixture over chicken. Bake at 375 degrees for 30-45 min or until chicken is cooked through. Serve over rice.

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Chicken - Chickenetti

1/2 lb spaghetti noodles, broken in half and cooked
4 c. chicken meat, cooked and diced
1/2 green pepper, diced
4 oz sliced mushrooms
1 onion, diced
1/4 tsp. celery salt
1/2 tsp. pepper
3/4 lb Velveeta cheese
1 c. chicken broth
Parmesan cheese

Preheat oven to 350 degrees. Melt Velveeta in the microwave in a large bowl. Mix in chicken, green pepper, mushrooms, onion, celery salt, and pepper. Add spaghetti last. Place in a 9 x 13 in baking pan. Sprinkle with Parm. Bake for 1 to 1-1/2 hours.

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Chicken - Creamy Tortilla Bake

8 c. cooked, diced chicken
24 corn tortillas (cut into six pieces each)
2 cans cream of _______ soup
1 c. sour cream
8 oz picante sauce
1-1/2 c. shredded cheddar

Combine soup, sour cream, and picante sauce, and set aside. In a well greased crock-pot, layer chicken, tortillas, sauce mixture. Bake on low for 4-6 hours. 15 min before serving, top with chedder cheese.

Serve with fajita veggies or side salad and tortilla chips.

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Chicken - Heartland Chicken

5 lbs. bone in, skin on chicken
2 tbsp. olive oil
1/2 yellow onion, diced
1/2 large red bell pepper, diced
14.5 oz can diced tomatoes
2 cloves garlic
1 habanero, cut in half (opt.)
2 tsp dried parsley
1/2 package Hidden Valley Ranch dressing mix (dry)
1-1/2 to 2 cups chicken broth
salt and pepper to taste

Salt and pepper chicken on both sides. In a dutch oven brown chicken on both sides. You may have to do this in more than one batch. When the chicken is browned, but not cooked through, remove to a plate. Drain off most of the fat (leaving a couple of tablespoons). Add onion, and bell pepper, and saute until soft. Add tomatoes, garlic, and habanero, and saute for about 2 minutes. Add the ranch dressing mix and parsley, and stir until mixed in. Stir in the chicken broth and bring to a boil. Place browned chicken back into the dutch oven (be sure to get as much of it touching the bottom of the pot as possible). Cover, and cook at a high simmer for about 20-30 min, or until cooked through.

Serves 5

This is mildly spicy and very tasty!

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Chicken, Roasted

Pre-heat oven to 400 degrees.

Clean whole roasting chicken , removing giblets and rinsing thoroughly. Pat dry. Sprinkle with Salt and pepper. Spread 2-4 tbsp butter over skin (I use my hands). Place on a (greased or sprayed) roasting rack, and place in center of oven, breast-side up.

Cook for about 65 minutes, assuming it's an average-sized chicken (about 3-1/2 lbs). Any larger, and I add about 10 minutes per pound.

(3 oz serving)
201 calories
11.5 g fat
0 g fiber
23 g protein

5 WW points

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Chicken - Smothered

5 lbs skinless, bone-in chicken thighs (8-9 thighs)
2 slices bacon
1-1/2 tbsp. flour
1 onion, sliced thin
1 garlic clove, crushed
1/2 can diced tomatoes (drained)
1 tsp. tomato paste
1 c. milk
1/4 c. chicken broth
1 tbsp. parsley
salt and pepper

Brown chicken thighs (salt and pepper to taste) in a couple of tbsp. olive oil, and then set them aside on a plate. In the same skillet, fry up bacon, pull from skillet, and dice. Add flour to bacon grease to form a roux. Add onion and garlic to roux and saute until translucent. Add bacon, tomatoes, and tomato paste to skillet and cook for about five minutes, stirring regularly. Add milk, broth, parsley, 1/2 tsp salt, and 1/4 tsp pepper, and bring to a boil. Put chicken back into sauce, cover, and simmer for about 20 min. 8 servings

Cal 218
fat g 11.65
fiber g 1

5 WW Points

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Two-Day Chicken and Noodles

3-4 lbs chicken, with bone and skin
1 medium onion, largely diced
2 large stalks of celery, small to medium dice
1-1/2 cup carrots, rough chopped
2 cloves garlic, mashed
2 bay leaves
1/2 tsp poultry seasoning
salt and pepper to taste
1 lb frozen egg noodles (or you can make them yourself, but the frozen ones are pretty good)
2 tbsp cornstarch
1-2 lbs Russet potatoes/cream/butter (for making mashed potatoes) (opt.)

Fill a stock pot with about 1-1/2 gallons of water, and put on high heat on the stove. Put in all of the veggies and seasonings, as well as the cleaned chicken (do not skin or de-bone). Bring to a boil, and then reduce to a high simmer for about an hour. Remove chicken, skin, de-bone, cut into rough pieces, and return to pot. Cook at the high simmer for another hour or so (letting stock reduce to about 1/2-3/4 gallons of water). Turn off heat and allow to rest for about 30 min. Put entire pot into the refrigerator overnight, so fat can set-up on top of the stock. The next day, take out the stock (or base) and remove the fat. Reheat the base. While this is reheating, I usually start peeling potatoes. Once base has come to a boil, add frozen egg noodles, and put potatoes on to boil. The base will begin to thicken, so it needs to be turned to a medium simmer. Take this opportunity to take a small taste of the broth and see if it needs more salt or pepper. When potatoes are almost ready, mix the cornstarch with 1/4 cup of cold water. Once the cornstarch is dissolved, add to the base. Stir until well mixed, and turn the head town to a low simmer. Complete your mashed potatoes as you normally would, with cream and butter (or broth). Serve the chicken and noodles over the mashed potatoes (and if you are like my husband, put a roll on the plate as well :) ). I like this with a nice salad on the side. Serves 6 easily.

Chicken and Noodles only:

Cal 352.5
fat g 6.87
fiber g 4.14

7 WW Points

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Cookies - Chocolate Chip

2-1/4 cups all purpose flour
1-1/4 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1 cup butter (2 sticks)
3/4 cup granulated sugar
3/4 cup packed brown sugar
1-1/2 tsp. vanilla
2 extra large eggs
2 cups semi-sweet chocolate morsels

Preheat oven to 375 degrees F. Lightly grease a cookie sheet(s). Beat together butter and sugars until fluffy (about 3 minutes), and add eggs and vanilla (beat another 2 minutes). Mix dry ingrediets (except chocolate morsels). Mix butter mixture and dry ingrediets. Add chocolate morsels. Drop by spoonfuls onto a cookie sheet. Bake at 9-11 minutes or until lightly browned.

Makes 4 dozen. (4 dozen is not enough of these cookies; make two recipes!)

I love these with pecans! Mmmmmm!

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Cookies - Oatmeal Cranberry

1 cup butter (2 sticks
1 cup granulated sugar
1 cup packed brown sugar
2 extra large eggs
1 tsp vanilla
1-1/2 cup all purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
3/4 tsp. salt
3 cups oats
1 cup dried cranberries

Preheat oven to 350 degrees F. Lightly grease a cookie sheet(s). Beat together butter and sugars until fluffy (about 3 minutes), and add eggs and vanilla (beat another 2 minutes). Mix dry ingrediets (except oats and cranberries). Mix butter mixture and dry ingrediets. Add oatmeal and cranberries. Drop by spoonfuls onto a cookie sheet. Bake at 10-12 minutes or until lightly browned.

Makes 5 dozen cookies

My husband LOVES these cookies! He also loves these made with raisins, and I love them made with dates and pecans. :)

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Cornbread Cake

1 yellow cake mix
2 Jiffy corn bread mixes
eggs, milk, water
1/3 c. applesauce
1 tsp. vanilla
Preheat oven to 425 degrees. Prepare cake mix and corn bread mixes as directed on boxes, substituting applesauce for oil and adding vanilla. Combine cake and corn bread together. Spray a 9 x 13" pan with non-stick spray. Pour mixture into pan, and bake for 40-45 min. 30 pieces

Cal 116.7
fat g 3.59
fiber g 1

2 WW Points