Brown Sugar Chicken

Recipe From: "A Year of Slow Cooking" Blog

Ingredients & Directions: Click the link above.

Rating: So yummy and sweet!
Warming Up: Warms up well.
Notes:
I made a half batch and used chicken tenders, diet soda, and lite soy sauce.
I added baby carrots for the last hour (needs to be longer next time).
My serving suggestion is to eat it over acorn squash...a small laddle of the sweet liquid over the whole thing meant I didn't need brown sugar on my squash. :)
I also suggest reading all the comments on her blog, there are a lot of great ideas and modifications.

Chicken Parmesan Bundles

Recipe From: Kraft Food & Family Magazine

Please click on the above link for ingredients and directions.

Rating: Yummy!
Warming Up: warms up well, may want to cut the bundle in half first though
Notes:
(Ok, I didn't actually make this one, but I picked the recipe. My mom and her husband made the bundles and they were delicious!)

• We used fresh broccoli instead of spinach. This recipe lends itself to a lot of variations.
• You could make it healthier with using more veggies, less cheese mixture. Or, as they point out on the recipe, use reduced fat cheeses and crackers.

Chicken and Herb Dumpling Stew

Recipe From: Weight Watchers Slow Cook It Cookbook

Ingredients:
3/4 lb skinless, boneless chicken thighs - cut into 3/4 inch chunks
3 large carrots - sliced
1/2 lb red potatoes - scrubbed and diced
1/4 tsp salt
1/4 tsp black pepper
1 can seasoned chicken broth with vegetables and herbs (14.5 oz)
1 1/2 Tbsp water
1 Tbsp cornstarch
1 1/2 c frozen pearl onions - thawed
1 cup frozen peas - thawed
1 c low-fat buttermilk baking mix
1 Tbsp chopped fresh dill
5 Tbsp fat-free milk

Directions:

1. Combine chicken, carrots, potatoes, salt and pepper in a 5 or 6 quart slow cooker. Pour in broth. Press chicken mixture down into broth. Cover and cook until chicken and vegetables are fork-tender - 3-4 hours on high, or 6-8 hours on low.
2. About 50 minutes before cooking time is up, whisk water and cornstarch in small bowl until smooth. Stir cornstarch mixture, onions, and peas into slow cooker. Cover and cook on high until mixture simmers and thickens, about 15 minutes.
3. Meanwhile, combine baking mix and dill in medium bowl. Stir in milk just until soft dough forms.
4. Drop dough by rounded 2 tablespoonfuls onto simmering stew, making 4 dumplings. Cover and cook until toothpick inserted into center of dumpling comes out clean, about 30 minutes. 
• Recipe makes 4 servings.

Rating: good stuff! 
Warming Up: just as good as the first night
Notes:

• I originally made this recipe after Thanksgiving - it was a great way to use leftover turkey (white meat).
• I used carrots and onions I had frozen.
• I omitted the peas because I don't care for them.
• Instead of dill, I used diced garlic in the dumplings.
  

WW Points*: 7

Chicken with Apples and Cider

Recipe From: Weight Watchers New Complete Cookbook

Ingredients:
3 Tbsp reduced-calorie margarine
1 Granny Smith apple, cored and sliced
1 Tbsp packed, dark brown sugar
4 skinless boneless chicken breasts (4 oz each)
1/4 tsp cinnamon
1/4 tsp salt
1/4 tsp ground pepper
1 medium onion, thinly sliced and separated into rings
1/2 c apple cider
1/4 c cider vinegar
2 c hot cooked wide noodles

Directions:

1. In a large nonstick skillet, melt half of the margarine. Saute the apple until lightly browned, about 5 minutes. Sprinkle with the brown sugar. Cook, stirring frequently, until tender, 3-5 minutes longer. Transfer to a plate.
2. On a sheet of wax paper, sprinkle the chicken with the cinnamon, salt, and pepper. In the skillet, melt the remaining margarine. Saute the chicken until browned, 4-5 minutes on each side. Transfer to another plate.
3. In the skillet, cook the onion, covered until tender, 6-8 minutes. Stir in the cider and vinegar. Reduce the heat and simmer 2 minutes. Return the chicken to the skillet. Simmer, spooning the sauce over the chicken, until the chicken is cooked through and the liquid is reduced by half, 4-5 minutes.
4. Return the apples to the skillet. Cook until heated through, about 2 minutes. Arrange the noodles on a platter. Top with the chicken mixture, pouring any remaining juices over the chicken.

Rating: tasty!
Warming Up: warms up well, but tastier the first meal
Notes: I made the recipe without the noodles and enjoyed it. I just put some apple and onion slices over the piece of chicken.
WW Points: 6 (according to recipe)

Baked Penne with Chicken and Sun-Dried Tomatoes

Recipe From: Everyday Food - MarthaStewart.com

Click on above link for ingredients and directions. 

Rating: Good stuff!
Warming Up: Warms up as good as any other cream & cheese based pasta dish, maybe a little better. Doesn't lose it's flavor, almost as good as day one.
Notes: I used wheat pasta (as always), pre-cooked chicken breast, a combination of fat free half-and-half and skim milk, and did not include the mushrooms. However, this time I did use regular cheese since I couldn't find the types I needed in reduced fat.
While this says you can make two and freeze one, I just cut the recipe in half and made one dish. It fit in an 8x8 glass dish.

Chicken Strata

Recipe From: People Magazine (Art Smith - chef of Chicago's Table Fifty-Two)

Ingredients:
1 tbsp. unsalted butter
1 medium onion, finely chopped
3 celery ribs, finely chopped
6 oz asparagus, woody stems discarded, cut into 1 inch pieces
1/4 cup water
4 cups cubed, cooked chicken (1 inch cubes)
1 cup mayonnaise
1 1/2 cups milk
1 1/2 cups chicken broth
6 large eggs (I used egg substitute.)
1 tbsp chopped parsley
1 tbsp chopped chives
1 tsp salt
1/2 tsp black pepper
6 cups cubed French bread (1 inch cubes)
1 cup shredded sharp cheddar cheese (I used reduced fat cheese.)

Directions:

1. Heat butter in large skillet over medium heat. Add onion and celery and cook uncovered, stirring occasionally, about 5 minutes. Add asparagus and water and cover. Cook until asparagus is crisp-tender - about 3 minutes. Uncover and cook until all liquid is evaporated - about 2 minutes. Transfer vegetables to a large bowl.
2. Add chicken and mayonnaise, mix well. Whisk milk, broth, eggs, herbs, and spices in another bowl.
3. Lightly butter a 13 x 9 glass baking dish. Spread half of the bread cubes in dish; top with chicken mixture. Spread remaining cubes over chicken. Pour egg mixture over ingredients in dish. Cover and refrigerate for 4 to 10 hours.
4. Preheat oven to 350. Bake strata for 45 minutes. Sprinkle with cheese and bake until it is melted - about 15 minutes more. Let stand for 5 minutes, serve hot.

Rating: Pretty good.
Warming Up: Not a problem, still tastes good.
Notes: This would be a good Thanksgiving leftovers recipe to use the extra turkey and bread from the holiday.