Thai Chicken

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I’m sorry I haven’t been posting a lot lately. Next week I’m going on vacation for a whole week and my goal is to post a new recipe each day for you.

This chicken recipe is pretty tasty and I’m always looking for different ways to flavor up chicken. If you love Thai food then you will definitely like this chicken. It is so easy to make.. Just cook some chicken breasts in a pan. Remove the chicken after it is cooked and sautee the garlic and ginger mixture. To save some time, I always buy the grated ginger and garlic in a jar. Add in the soy sauce and brown sugar mixture and let that reduce. I added the chicken back in while the sauce was cooking so it can cook with all those extra flavors. This was total yum. Can’t wait to make it again.

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Calories 387.1, Fat: 10.1g, Carbs: 44g, Fiber: 1.7g, Protein: 29.5g

Servings: 4

Points Plus: 10

Recipe from


2 1/2 tablespoons grated fresh gingerroot
2 tablespoons chopped garlic
1/8 teaspoon crushed red pepper flakes
4 boneless skinless chicken breasts, pounded thin
1/2 cup flour
salt and pepper, to season flour,to taste
2 tablespoons olive oil
4 tablespoons soy sauce
1/2 cup brown sugar
1/2 cup white wine vinegar
1 teaspoon fish sauce or 1 teaspoon anchovy paste (optional)
1 cup sugar snap pea (mangetout)


combine the gingerrot, garlic and red pepper flakes in a cup and set aside.
Mix flour with salt and pepper to taste and dredge chicken pieces in this.
Heat the olive oil in a large skillet.
Saute the chicken until browned on both sides and cooked through.
Remove the chicken and put in a warm dish, set aside in low oven to keep warm.
Add the ginger-garlic mixture to the skillet and saute until lightly browned.
Add the soy sauce, brown sugar, vinegar and fish sauce (if using).
Bring the mixture to a boil.
Reduce the heat and simmer, stirring frequently, until the sauce reduces and thickens.
Pour the sauce over the chicken pieces in the warm serving dish and keep warm until ready to serve.
Trim and shred the sugar snap peas diagonally.
Just prior to serving sprinkle the top of the chicken with the shredded snap peas.

Crock Pot Teriyaki Chicken

It’s a snow day here! I’ve been super lazy too….

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With snow days comes lazy meals. Lazy as in crock pot meals. If you were really lazy like me, you could just buy a whole bottle of teriyaki sauce at the grocery store and just dump that into the crock pot with some chicken. I almost wish I would have done that too. This sauce wasn’t very thick when the chicken broth was added. It cooked down in the crock pot a little but not to the consistency I would have liked it. If I make this again I’d make some major changes to the recipe. Found the recipe on pinterest. Served some brown rice with it.

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If you like shredded chicken, cubed chicken or the chicken left whole like Ben does do whatever you want with it. I left mine whole.

Recipe from Pinterest Healthy Recipes

Nutrition Info: Calories: 391, Fat: 11.92g, Carbs: 20.82, Fiber 1g

Points Plus: 10

Servings: 6

Crock Pot Teriyaki Chicken


  • 1 pound boneless chicken breasts
  • 1 cup chicken stock
  • 1/2 cup teriyaki sauce
  • 1/3 cup brown sugar
  • 3 cloves garlic


Step 1
Mix together all the ingredients besides the chicken in a small bowl. Place the chicken in the slow cooker and then add the sauce. Cook on low for 6 hours. I didn't shred my chicken or cut it into cubes but go ahead and do so if you like.

Chipotle inspired Rice Bowls


I was finally able to make it to Chipotle after I’ve heard my brother talking about it for years. After I told him that I went there, he said to me “Welcome to the real world.” The real world is obviously a restaurant where you stuff your face with burritos about the side of your head. It was really good and everything, but I didn’t care for the portion sizes. I liked the flavor combinations of everything, it was just too much for me to eat.

I made my own Chipotle inspired meal and it turned out pretty good. There’s a lot of food to prep if you do everything yourself, but there are some short cuts that you can take. Like for instance… you can use a bottle of store bought marinade from Lawry’s or Mrs. Dash. The grocery store has pico de gallo at your convenience too. All I did was make the corn salsa, rice, and chicken and I made the corn salsa and rice all while the chicken was cooking. Too change it up a bit, I used orzo instead of rice and I really liked that. I put everything into a bowl and it was very filling. I’ve got one extra serving to have and it will be all gone. It would be nice to see my town get a Chipotle, and a Panera, and a Trader Joe’s… but we will see if that ever happens.

Also, Mrs. Dash has a salt free chipotle marinade which I like to use. There’s a lot of sodium in one burrito at Chipotle around 1500 mg! Crazy. I’m pretty proud of myself for getting this down to 10 points per serving, considering the fact that a whole burrito there is 32 points. Yikes.

Chicken and Rice:

Points Plus: 10

Servings: 5

Nutrition Info (without salsas and extra ingredients on top)

Calories 377 | Fat 11.65g | Carbohydrate 39.2g | Fiber 1.6g | Protein 28.77g

Corn Salsa:

Points Plus 1

Servings: 10 (1 to 2 tablespoons)

Calories 36 | Fat 0.98g | Carbohydrate 7.13g | Fiber 1g | Protein 0.92g

Southwest Rice Bowl


  • 2-3 large chicken breasts (without skin or bone)
  • 1 cup Southwest Chipotle Marinade (Mrs Dash)
  • 1 cup orzo
  • 1 lime
  • 1 tablespoon butter ((light) if desired )
  • 1 bag frozen corn
  • 1/2 small red onion
  • 1 small jalepeno
  • 1 bunch cilantro
  • Pico de gallo
  • cheddar cheese (light )
  • sour cream (light )
  • 1 can black beans (drained)


Step 1
Marinade chicken for an hour or over night in the fridge. When chicken is ready cook on grill until done. Cut up into bite size pieces.
Step 2
While chicken is cooking. Boil the orzo. About 8 minutes. In a bowl add the orzo, butter, 3 tablespoons of cilantro, half of a lime: juiced, salt and pepper (to taste).
Step 3
While the the orzo is cooking, make the corn salsa. Mix together defrosted corn, 3 tablespoons cilantro, onion, jalapeno, lime juice (the other half) in a bowl.
Step 4
Once everything is made and ready, place about 1/2 cup of orzo, some chicken, beans, corn salsa, and pico de gallo into a small bowl and top with whatever other Mexican ingredients you like.

Weight Watchers – Chicken Ranch Pasta

Weight Watchers - Chicken Ranch Pasta

I love rotisserie chickens! There’s a grocery store where I live, and you can get 2 of them for only $10.00. I think that’s a steal. I like using them to make easy recipes like this Chicken Ranch Pasta. The chicken is already cooked, so all I had to do was make the sauce and boil the noodles. Super simple.

I was really tempted to put this pasta in a casserole dish and make it into a mac and cheese casserole, but the sauce was super yummy I didn’t want to wait any longer to eat it. I tried making this first with some left over bacon grease in the pan (I really strained much of it) and a pepper jack cheese, but the sauce ended up being really gross and griny. I made it again with out the bacon grease and it was much better. This pasta dish has two of my favorite ingredients in it that pretty much can make anything better: ranch and bacon! I’d like to try making this again, but a mac and cheese version of it instead. Another recipe winner I found on pinterest.

Weight Watchers - Chicken Ranch Pasta

Servings: 4

Points Plus: 10

Recipe from Just a Pinch

Weight Watchers – Cheddar Chicken Bacon Ranch Pasta


  • 1/2 pound penne pasta (whole wheat)
  • 4 slices bacon (cooked until crispy)
  • 1/2 tablespoon light butter
  • 1 cup 1% (milk)
  • 1 whole chicken breast (cooked )
  • 1 tablespoon all purpose flour
  • 1/2 cup shredded cheddar cheese (reduced fat)
  • 1/2 packet ranch seasoning mix


Step 1
Cook pasta according to package directions in boiling salted water; drain, return to pot, and keep warm.
Step 2
Meanwhile, cook bacon in a large skillet over medium heat until crisp. Drain on paper towels. Drain all but 1/2 tablespoon of bacon drippings from the pan.
Step 3
Season the chicken with salt and pepper. Add the butter to the reserved bacon drippings, then add the chicken to the same skillet. Cook until tender, no longer pink, and slightly browned.
Step 4
Sprinkle the flour and ranch dressing mix over the chicken, stirring to coat evenly. Stir in the milk, and cook, stirring occasionally, until thickened and bubbly. Stir in the cheddar cheese and half of the reserved bacon; cook and stir until the cheese is melted. Taste for seasoning and adjust as needed.
Step 5
Serve each plate of pasta with more bacon sprinkled over the top.

Want more chicken recipes? Give these a try….

Weight Watcher’s Unfried Chicken 6 points plus

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Orange Chicken Salad 9 PP per serving

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Baked Pasta with Sausage

If you’ve been experiencing really slow loading times at my website, I apologize. Found out my host limits my bandwith usage since I’ve been getting so many visitors lately. I tried doing everything they told me, but I think I’m just going to end up switching hosts.

I was originally going to make some Italian Sausage Hoagies tonight but I wasn’t in the mood for that. I decided to make this Baked pasta recipe from Skinny Taste since we have had some lean chicken sausage in the freezer forever. I’ve been going through our freezer picking out things that I can make to get rid of it. Got a lot of frozen potatoes like tator tots and frozen vegetables to get rid of .Hmph, what am I going to make with those?

Chicken sausages have casings around them so remember to get rid of those first. I mistakenly placed the chicken sausages with the casings in the oil first, and had to take them back out and remove them.  It was an Italian chicken sausage with parmesan cheese and the sausage ended up being really good. Jeanie-o makes it.Recommend by me. Ben thought this was really good to and now we have dinner for probably 3 more nights. :)  Hope you enjoy it, because we did.

Recipe and Nutrition Info from Skinny Taste

Calories: 398,  Fat: 12.5 g, Protein: 27.5 g, Carbs: 44 g, Fiber: 6 g

Points Plus: 10

Servings: 8

Baked Pasta with Sausage (- the spinach)


  • 1/2 cup grated Pecorino Romano
  • 8oz fat-free ricotta
  • 8oz part-skim mozzarella, shredded
  • 14oz sweet Italian chicken sausage (casing removed)
  • 12oz high-fiber or low carb rigatoni pasta
  • 1 tsp olive oil
  • 2 garlic cloves finally chopped
  • 4 cups Marinara sauce ((homemade or store bought) )
  • 10oz frozen spinach (thawed)


Step 1
Preheat the oven to 375°. Spray a 9- x13-inch baking dish with olive oil spray.
Step 2
Bring a large pot of salted water to a boil.
Step 3
In a medium bowl, combine the ricotta, 6 tablespoons of the Pecorino Romano cheese and half of the mozzarella cheese.
Step 4
Meanwhile, in a large deep skillet, brown the sausage breaking up into small bits until cooked through; set aside. Add the oil to the skillet and sauté garlic about a minute, careful not to burn. Add spinach and season with a little salt and pepper and cook another minute. Return the sausage to the skillet and add the marinara sauce; cook on low about 2-3 minutes.
Step 5
When the pasta water comes to a boil, cook pasta according to instructions for al dente, but undercook them by 4 minutes less; drain and return to pot.
Step 6
Put half of the cooked pasta into the prepared baking dish and top with half of the meat sauce. Spoon the ricotta mixture on top of the sauce in an even layer. Cover with the remaining pasta and the remaining sauce. Top with the remaining mozzarella and Pecorino Romano cheese.
Step 7
Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 6-7 minutes or until the mozzarella is melted and the edges are lightly browned.

Chicken Gyros

We had Greek food for dinner tonight, which we normally don’t have. This brought me back to my pita pizza making days, when I was a Cook’s helper at the dining center. That was my first experience ever cooking, when I was in college. I had to help prep a lot of meals in large scale sizes and I’d make tons of pita pizzas. One of the ones I had to make was a Greek  pita pizza. It had chicken, cheese, and a salad mix of red onions, tomatoes, etc on it.  Think, I might try re-making that again. :)

The one thing, I didn’t like about this was that the pita bread just fell apart when I ate it. It was kind of messy. I didn’t go to the extremes of making my own pita bread, but now I’m tempted to do that and make my own whole wheat pitas. The greek really like they’re garlic and I just loved the Tzatiki sauce that when a long when this. Now, we have a ton of it and I need to figure out something to do with it.

This is how I role, on facebook while I’m cooking! :)


Calories 389.0 | Fat 14.6 g | Carbohydrate 43.9 g | Fiber 2.7 g | Protein 20.1 g

Servings: 6

Points Plus: 10

Ingredients from The Girl who ate Everything, who found it on Annie’s Eats

16 oz. plain yogurt (not nonfat, if possible)
1/2 hothouse cucumber or 1 regular cucumber, peeled and seeded
2-3 cloves garlic, pressed through a garlic press (or finely minced)
1 tsp. white wine vinegar
Salt and pepper
Squeeze of fresh lemon juice
1 tablespoon Extra virgin olive oil
4 cloves garlic, smashed
Juice of 1 lemon

Chicken Marinade:
2 tsp. red wine vinegar
2 heaping tbsp. plain yogurt
1 tbsp. dried oregano
Salt and pepper
1 1/4 lbs. chicken pieces (I used boneless, skinless chicken breasts)
Pita bread
Fresh tomatoes, seeded and diced
Red onion, sliced thin


  1. To make the tzatziki sauce, strain the yogurt using cheesecloth over a bowl. Let strain for several hours or overnight, if possible, to remove as much moisture as possible.
  2. Shred the cucumber. Wrap in a towel a squeeze to remove as much water as possible. Mix together the strained yogurt, shredded cucumber, garlic, white wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
  3. To prepare the chicken, combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Whisk together until mixed well. Add the chicken pieces to the bowl and mix well to coat. Cover and refrigerate for about 1 hour.
  4. Cook the chicken as desired, either in the skillet or with the broiler. (I butterflied the chicken breasts and then cooked them under the broiler.) Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes. Cut into strips.
  5. Heat pitas (I sprayed with some spray oil and then popped them in the toaster oven for a few minutes). Top with chicken, tzatziki sauce, diced tomatoes and sliced onions. Serve immediately.


Tasteless Chicken stock, yet tasty soup

I made some pretty tasteless chicken stock today. I figured, if there’s chicken in soup, I mine as well make some chicken stock to go along with it, right?  The recipe called for no salt, which I think was the main problem. I seasoned everything else in the soup but we thought there was something missing. Maybe it was the parmesan rind? That could have done it. But yes, if you decided to make this chicken stock, add in some salt too it. Maybe one or two teaspoons.

The soup was jammed pack full of veggies like onions, tomatoes, zucchini, carrots, and Kale. I subbed some spinach for the kale.

Shredded chicken after cooking in stock.

Chop and cook an onion. Add in some garlic.

Add in some tomatoes and then chicken stock.

After the chicken stock is added, add in all the rest of the ingredients. Look at how beautiful this soup was. Too bad the stock didn’t really live up to it’s name.

Be sure to add in some parmesan cheese to your soup if you didn’t get the parmesan rind in there. I know the celebrity chefs say to grate your own parmesan cheese and keep the rinds for soup, but I’m so stuck on buying the grated Kraft parmesan cheese. Might have to change my habits.

Chicken Stock/Chicken Soup Base from Martha Stewart


1 tablespoon vegetable oil
2 pounds chicken parts, such as necks and backs
1 whole chicken (3 1/2 to 4 pounds), rinsed
4 medium carrots, cut into pieces
3 celery stalks, cut into pieces
1 large yellow onion, quartered
2 teaspoons black peppercorns
5 stems parsley


In a 10- or 12-quart stockpot, heat oil over high. Add chicken parts and cook, turning frequently, until browned on all sides, 15 minutes.

Pour out fat. Add whole chicken, carrots, celery, onion, peppercorns, parsley, and enough cold water to cover ingredients by 1/2 inch (about 12 cups).

Bring to a boil over high. Reduce heat and simmer until chicken is cooked through, 40 minutes, skimming fat and foam and flipping chicken once.

Transfer whole chicken to rimmed baking sheet and let cool, about 10 minutes.

Pour liquid through a paper-towel-lined sieve into a large bowl (you should have 10 cups broth). Discard vegetables and chicken parts.

Shred chicken into bite-size pieces, discarding skin and bones (you should have 4 cups meat).


Classic Minetrone Soup from Martha Stewart

Calories: 415 | 10 g fat | 38 g protein | 43 g carbs | 8 g fiber

Servings 6

Points Plus: 10


2 teaspoons extra-virgin olive oil
1 medium yellow onion, diced small
2 garlic cloves, minced
1 can (15 ounces) diced tomatoes
Chicken Soup Base (10 cups broth and 4 cups shredded chicken)
3/4 cup small pasta shells
3 medium carrots, cut into 1/4-inch rounds
1 Parmesan rind, plus grated Parmesan (optional)
1 bunch kale (preferably Tuscan; 3/4 pound), tough stems and ribs removed, leaves cut into 1-inch pieces (4 cups)
1 medium zucchini, diced medium
1 can (15.5 ounces) chickpeas, rinsed and drained
Coarse salt and ground pepper


In a large pot, heat oil over medium-high. Add onion and cook until softened, 8 minutes. Add garlic and cook until fragrant, 30 seconds. Add tomatoes with juice and cook until liquid is evaporated, 4 minutes. Add broth and bring to a boil. Add pasta, carrots, and Parmesan rind, if using, and cook 5 minutes. Add kale, zucchini, and chickpeas and cook until zucchini is crisp-tender, 5 minutes. Stir in chicken and cook until warmed through, 1 to 2 minutes. Season with salt and pepper and remove rind before serving. Sprinkle with Parmesan, if desired.


Baked Cream Cheese Spaghetti Casserole

This post has been updated on 7/9/14. Made this again and had a hard time getting the cream cheese and noodles to stir together properly. Once I got it all together and into the casserole dish it was all good. I wanted to retake the picture because the one above was driving me crazy. Needed an update that is for sure.

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The husband and I both really liked this dish and it’s been awhile since I’ve found a really good casserole recipe to keep. I liked how creamy the noodles were and I used my stand by jarred roasted garlic tomato sauce for this. That sauce is the bomb and I suggest if you live by a Trader Joe’s to go and get some.

I think it’s kind of hard to make a pasta dish low in fat. I had a hard time trying to keep that mac and cheese recipe around 400 calories per serving. This is another pasta dish where it’s around 400 calories.  I guess you could use those crappy tofu shirtiaki noodles  that Hungry Girl is always raving about, but why? Real pasta is so much better to use, than noodles. There’s spaghetti squash which I haven’t tried yet and I’m hoping to here some day. Anyways… if you can think of ways to make this dish even lower in calories by all means go for it.

Calories 405 | Fat 13.12g | Carbohydrate 44.07g  | Fiber 2.7g | Protein 27.89g

Servings 8

Points Plus 10

ingredients from Plain Chicken

12 oz spaghetti
1 (28 ounce) jars prepared spaghetti sauce
1 lb lean ground beef lean ground turkey
1 tsp Italian seasoning
1 clove garlic, minced
8 ounces cream cheese fat free cream cheese
1/2 cup parmesan cheese, grated

Preheat oven to 350 F degrees.

In a skillet, brown the ground beef until cooked through; drain fat and stir in spaghetti sauce.  Set aside.

Cook spaghetti according to directions on packet.  Drain and place cooked spaghetti in bowl.  Add cream cheese, Italian Seasoning and minced garlic.  Stir until cream cheese is melted and the spaghetti is thoroughly coated.

Lightly grease a 9×13″ pan.  Spread a small amount of meat sauce in the bottom of the dish.  Put spaghetti on top of sauce and top with remaining meat sauce.  Sprinkle parmesan cheese on top.

Bake for 30 minutes, until bubbly.