Grilled Greek Chicken and Vegetables

Ingredients
Chicken Breast
Peppers
Onions
Yellow Squash
Zucchini
Greek Seasoning (bought from Delo's at Farmer's Market)
Lemon
Olive Oil
Fresh Parsley
Salt, pepper to taste

Directions
1. Cut chicken and veggies in bite size pieces, marinate in seasoning, lemon juice and zest, olive oil and salt and pepper to taste.
2. Grill in grill pan or on skewers
3. Top with chopped parsley and serve with homemade tzatziki (see below)

Tzatziki
1/2 seedless cucumber shredded and drained
Small container of fat free Greek yogurt
2 tablespoons low fat sour cream
Lemon juice, salt, pepper to taste

Mix and refrigerate for a couple hours before using.

Grilled Pesto Chicken Flatbread

 

Ingredients

Grilled chicken breast, sliced

Homemade (or prepared pesto)

Flatbread (used store bought Naan here)

Fresh Mozzarella

Arugula

Olive oil

Lemon Juice

Parmesan Cheese

 

Directions

Lightly grilled on side of the Naan, flip and top with pesto, grilled chicken and fresh mozzarella. Grill until warmed through and cheese is melted.  Toss argula with 1 tablespoon of olive oil and lemon juice to top.  Add to the top of flatbread.  Top with shredded parmesan.



 

 

WW: Greek-Grilled Chicken Sandwich

I subbed w/ half fat-free, half regular feta and it was still delicious.  Also, my red onion was bad, so I made a last-minute addition to the spread w/ chopped kalamata olives.  YUM.

8 WW points per serving (might be less w/ fat-free feta).

Ingredients

	1 spray(s) cooking spray
	1 pound(s) uncooked boneless skinless chicken breast(s), four 4 oz pieces
	2 tsp olive oil
	1 tsp red wine vinegar
	1 tsp dill, fresh, chopped
	1/2 tsp dried oregano
	1/2 tsp kosher salt
	1/4 tsp garlic powder
	1/8 tsp black pepper, freshly ground (or to taste)
	10 Tbsp crumbled feta cheese, about 3 oz
	1 Tbsp fat-free skim milk
	1 Tbsp uncooked red onion(s), finely chopped
	4 item(s) light hamburger roll(s) or bun(s), toasted
	2 piece(s) lettuce, romaine, cut in half
	1/2 medium fresh tomato(es), cut into 4 slices

Instructions

• Coat a grill or grill pan with cooking spray; preheat to medium-high.
• Pound chicken until about 1/4-inch thick; place on a large baking sheet.
• In a medium bowl, combine oil, vinegar, dill, oregano, salt, garlic powder and pepper; drizzle over chicken and flip to coat both sides. Let chicken sit for 10 minutes.
• Meanwhile, in a small bowl, combine cheese, milk and onion; mash together with a fork to make a spread.
• Grill chicken, flipping once, until browned and cooked through, about 2 to 3 minutes per side.
• Place chicken on toasted bun bottoms; spread each with 1 heaping tablespoon feta spread. Top each with 1 piece lettuce and 1 slice tomato; cover with bun tops. Yields 1 sandwich per serving.

Finger-Licking Chicken Marinade

My go-to chicken marinade.  Absolutely delicious, especially if you get the good balsamic vinegar from the Olive Branch.  Love that stuff!

Ingredients: 

1 cup oil

1/2 cup balsamic vinegar 

2 tablespoons Miracle Whip or 2 tablespoons Miracle Whip light (can sub w/ mayo)

3 tablespoons Worcestershire sauce 

2 tablespoons lemon juice 

1/2 tablespoon salt (to taste) 

1 tablespoon pepper 

1-2 tablespoons thyme (to taste)

1/2 tablespoon garlic power

Directions: 

1 Whisk together all ingredients in a small bowl. 

2 Use to marinate chicken pieces at least 30 minutes (I usually do at least an hour or so) and then to baste the meat as it cooks in the oven or on the grill.

WW: Blue Cheese Chicken Burgers

 

Used our favorite Sticky Fingers BBQ sauce on this (Sweet Carolina version); served the celery on the side instead of in the burgers (with carrots and blue cheese dressing); and mixed the hot sauce in the adult burgers but skipped it for the kids' burgers.  One kid ate it up; the other barely touched it.  One out of two ain't bad!


8 WW points per serving (not including the blue cheese dressing on the side, and the extra BBQ sauce I slathered on top :)

 

Ingredients

	2 spray(s) cooking spray
	1/4 cup(s) barbecue sauce
	1 1/2 tsp hot pepper sauce, or to taste
	1 pound(s) uncooked extra lean ground chicken breast
	1/2 cup(s) uncooked scallion(s), sliced
	1/4 cup(s) uncooked celery, chopped
	1/4 cup(s) dried plain breadcrumbs
	2 tsp minced garlic
	1/2 tsp table salt
	4 item(s) mixed-grain hamburger roll(s)
	2 cup(s) romaine lettuce, shredded
	1 large fresh tomato(es), cut into 8 slices
	2 Tbsp blue cheese, crumbled

Instructions

• Off heat, coat a grill or grill pan with cooking spray; preheat to medium-high.
• In a small bowl, combine barbecue sauce and hot pepper sauce. In a medium bowl, combine chicken, 1 tablespoon of barbecue sauce mixture, scallion, celery, breadcrumbs, garlic and salt. Using wet hands (to prevent mixture from sticking), form chicken mixture into four 1/2-inch-thick patties; brush top of burgers with some remaining barbecue sauce mixture.
• Place burgers on grill, sauce side down; brush tops of burgers with remaining sauce. Grill, turning once, until cooked through, about 10 minutes. Lightly toast open-faced buns on grill during last minute of cooking.
• To serve, place 4 bun bottoms on each of 4 plates. Top each with 1/2 cup of shredded lettuce, 2 tomato slices, a burger, 1/2 tablespoon of cheese and a bun top (cheese will melt a little from hot burger). Yields 1 burger per serving.

Grilled Asian Chicken Salad

Ingredients
Chicken breasts
Romaine, chopped
Cabbage, approx 1/4 head sliced thin
Carrots, chopped
Bean Sprouts
Pea Pods
Cilantro, chopped
Crushed peanuts
Trader Joe's Asian Peanut Dressing (or something similar)
Sesame oil

Directions
1.  Marinate the chicken in salt, pepper, garlic and 2-3 tablespoons of the dressing and then grill

2. Saute pea pods and 1 teaspoon of sesame oil for 2-3 minutes and let cool.

3. Chop veggies, toss with additional dressing, add chicken, pea pods, cilantro and crushed peanuts.

Chicken Pot Pie

Ingredients
Rotisserie Chicken Breast, chopped
3 carrots, chopped
4 celery stalks, chopped
1 large sweet onion, chopped
1 cup frozen peas
2-3 small red potatoes, chopped
4-5 sprigs of fresh thyme, leaves chopped
1 large garlic clove, minced
3 tbsp butter
3-4 tbsp flour
1 cup chicken stock
1 cup milk
1/2 cup dry white wine
Squeeze of lemon or juice
1/2 cup fresh flat leaf parsley, chopped
2 tbsp grated parmesan
Salt, pepper to taste
1 sheet puff pastry, thawed and cut in strips

Directions

• Saute carrots, celery, onion, potatoes and garlic in butter until softened
  
• Add thyme, salt, pepper
• Add flour and stir to coat veggies, approximately 2-3 minutes
• Add white wine, stir
• Add chicken stock and milk, stir over medium heat until thickened (add more stock or milk as needed)
• Add chicken, parsley, peas
• Pour mixture into a large pie dish coated with cooking spray, sprinkle parmesan over top
  
• Create lattice with puff pastry strips and cover the baking dish
• Bake at 375 for approximately 30 minutes or until top is golden brown
  

Mexican Shredded Chicken (Crock Pot)

Quick and easy...we made chicken tostados, but would also work for tacos, salads, etc.

4 Chicken Breasts (frozen)
1 Onion, chopped
2 Garlic Cloves, smashed
1/2 cup Salsa Verde (Herdez is my fav)
1 cup Chicken broth
3 carrots, shredded
1 cup cilantro, chopped
Cumin, chili powder to taste
Toppings (refried black beans, lettuce, cheese, salsa, sour cream, avocado, etc)

Corn tortillas - spray with cooking spray and bake at 350 for approximately 5 minutes each side for tostados.

Add chicken, onion, garlic, salsa, chicken broth, cumin and chili powder to the Crock Pot on low. After 3-4 hours, shred the chicken, add carrots and more salsa or chicken broth if needed. Cook on low until ready to serve.