2 Tbsp. olive or vegetable oil
1 lb. boneless, skinless chicken breasts, cut into 1-inch cubes
2 cloves garlic, finely chopped
4 medium potatoes, cut into 1/2-inch cubes (about 4 cups)
1 medium red bell pepper, cut into large pieces
1 jar (27.7 oz.) Ragú Old World Style Pasta Sauce
1 lb. fresh or frozen cut green beans
1 tsp. dried basil leaves, crushed
Salt and ground black pepper to taste
In 12-inch skillet, heat oil over medium-high heat and cook chicken with garlic until chicken is no longer pink. Remove chicken and set aside. In same skillet, add potatoes and red pepper. Cook over medium heat, stirring occasionally, 5 minutes. Stir in Ragú Old World Style Pasta Sauce and remaining ingredients. Bring to a boil over high heat. Reduce heat to low and simmer covered, stirring occasionally, 35 minutes or until potatoes are tender. Return chicken to skillet and heat through.
Weight Watchers Points: not yet calculated please check back soon!
Sunday, October 25, 2009
Oven Baked Chicken Parmesian
4 Boneless, Skinless Chicken Breasts
1 egg, slightly beaten
3/4 cup Italian seasoned dry bread crumbs
1 jar Ragú Pasta Sauce
1 cup shredded mozzarella cheese
Pasta
Preheat oven to 400 degrees. Dip chicken in egg, then bread crumbs. Wash hands after handling chicken. In 13x9-inch baking dish, arrange chicken. Bake uncovered 20 minutes (30 minutes if using frozen chicken). Pour Ragú Pasta Sauce over chicken, then top with cheese. Bake 10 minutes or until chicken reaches 170 degrees and is no longer pink. Serve, if desired, with hot cooked pasta.
Weight Watchers Points: not yet calculated please check back soon!
1 egg, slightly beaten
3/4 cup Italian seasoned dry bread crumbs
1 jar Ragú Pasta Sauce
1 cup shredded mozzarella cheese
Pasta
Preheat oven to 400 degrees. Dip chicken in egg, then bread crumbs. Wash hands after handling chicken. In 13x9-inch baking dish, arrange chicken. Bake uncovered 20 minutes (30 minutes if using frozen chicken). Pour Ragú Pasta Sauce over chicken, then top with cheese. Bake 10 minutes or until chicken reaches 170 degrees and is no longer pink. Serve, if desired, with hot cooked pasta.
Weight Watchers Points: not yet calculated please check back soon!
Mashed Potato Chicken Casserole
2 cups cooked cubed chicken
1 jar Chicken Tonight Cooking Sauce for Chicken - Creamy Mushroom
1 package (10 oz.) frozen baby carrots
1 cup frozen peas
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
Pinch black pepper
1 cup shredded Cheddar cheese
4 cups prepared instant mashed potatoes, prepared according to package directions
Preheat oven to 350 degrees F. In a large skillet, combine cooked chicken with sauce. Simmer over low heat 5 minutes or until heated through. Add carrots, peas, parsley, salt and pepper. Heat thoroughly 10 minutes, stirring frequently. Spoon chicken mixture into a 2 1/2 quart casserole dish. Evenly top with Cheddar cheese. Spoon mashed potatoes over casserole. Bake 30 minutes, or until bubbly and potatoes are lightly browned.
Weight Watchers Points: not yet calculated please check back soon!
1 jar Chicken Tonight Cooking Sauce for Chicken - Creamy Mushroom
1 package (10 oz.) frozen baby carrots
1 cup frozen peas
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
Pinch black pepper
1 cup shredded Cheddar cheese
4 cups prepared instant mashed potatoes, prepared according to package directions
Preheat oven to 350 degrees F. In a large skillet, combine cooked chicken with sauce. Simmer over low heat 5 minutes or until heated through. Add carrots, peas, parsley, salt and pepper. Heat thoroughly 10 minutes, stirring frequently. Spoon chicken mixture into a 2 1/2 quart casserole dish. Evenly top with Cheddar cheese. Spoon mashed potatoes over casserole. Bake 30 minutes, or until bubbly and potatoes are lightly browned.
Weight Watchers Points: not yet calculated please check back soon!
Huevos Rancheros
1 tablespoon plus 2 teaspoons vegetable oil
1 medium onion, coarsely chopped
1 small garlic clove, minced
1 jalapeño chile, seeded and minced
1 can (14 1/2 ounces) tomatoes
1/4 teaspoon salt
8 large eggs
8 flour or corn tortillas (6-inch diameter), warmed
1 tablespoon chopped fresh cilantro leaves
1. In 2-quart saucepan, heat 1 tablespoon vegetable oil over medium-high heat until hot. Add onion, garlic, and jalapeño, and cook until onion is tender, stirring occasionally, about 8 minutes. Stir in tomatoes with their juice and salt; heat to boiling over high heat, breaking up tomatoes with side of spoon. Reduce heat to low; cover and simmer 5 minutes, stirring occasionally. 2. In nonstick 10-inch skillet, heat 1 teaspoon vegetable oil over medium heat. One at a time, break 4 eggs into a saucer, then slip into skillet. Reduce heat to low; cook eggs slowly until whites are completely set and yolks begin to thicken but are not hard; turn eggs over if you like. Transfer eggs to warm plate; keep warm. Repeat with remaining oil and eggs. 3. Arrange tortillas on 4 dinner plates. Place 1 fried egg on each tortilla. Spoon 2 tablespoons tomato sauce over each egg; sprinkle with cilantro. Serve with remaining tomato sauce.
Weight Watchers Points: not yet calculated please check back soon!
1 medium onion, coarsely chopped
1 small garlic clove, minced
1 jalapeño chile, seeded and minced
1 can (14 1/2 ounces) tomatoes
1/4 teaspoon salt
8 large eggs
8 flour or corn tortillas (6-inch diameter), warmed
1 tablespoon chopped fresh cilantro leaves
1. In 2-quart saucepan, heat 1 tablespoon vegetable oil over medium-high heat until hot. Add onion, garlic, and jalapeño, and cook until onion is tender, stirring occasionally, about 8 minutes. Stir in tomatoes with their juice and salt; heat to boiling over high heat, breaking up tomatoes with side of spoon. Reduce heat to low; cover and simmer 5 minutes, stirring occasionally. 2. In nonstick 10-inch skillet, heat 1 teaspoon vegetable oil over medium heat. One at a time, break 4 eggs into a saucer, then slip into skillet. Reduce heat to low; cook eggs slowly until whites are completely set and yolks begin to thicken but are not hard; turn eggs over if you like. Transfer eggs to warm plate; keep warm. Repeat with remaining oil and eggs. 3. Arrange tortillas on 4 dinner plates. Place 1 fried egg on each tortilla. Spoon 2 tablespoons tomato sauce over each egg; sprinkle with cilantro. Serve with remaining tomato sauce.
Weight Watchers Points: not yet calculated please check back soon!
Honey Mustard Chicken Casserole
1 pound boneless chicken breasts
1 tablespoon vegetable oil
2 cloves garlic, minced
1 jar Chicken Tonight Light Cooking Sauce for Chicken - Honey Mustard
1 pound red potatoes, boiled and thinly sliced
1 package (10 oz.) frozen broccoli spears, cooked and drained
1/2 cup shredded low-fat Cheddar cheese
Preheat oven to 350 degrees F. In a large skillet, lightly brown chicken in oil on both sides. Add garlic and sauté lightly. Add sauce; simmer, covered, 20 minutes over low heat. Place cooked potato slices evenly in an 11 x 7-inch baking dish. Spoon chicken and sauce over potatoes. Evenly layer broccoli over chicken. Top with Cheddar cheese. Bake, covered, 30 minutes or until bubbly.
Weight Watchers Points: not yet calculated please check back soon!
1 tablespoon vegetable oil
2 cloves garlic, minced
1 jar Chicken Tonight Light Cooking Sauce for Chicken - Honey Mustard
1 pound red potatoes, boiled and thinly sliced
1 package (10 oz.) frozen broccoli spears, cooked and drained
1/2 cup shredded low-fat Cheddar cheese
Preheat oven to 350 degrees F. In a large skillet, lightly brown chicken in oil on both sides. Add garlic and sauté lightly. Add sauce; simmer, covered, 20 minutes over low heat. Place cooked potato slices evenly in an 11 x 7-inch baking dish. Spoon chicken and sauce over potatoes. Evenly layer broccoli over chicken. Top with Cheddar cheese. Bake, covered, 30 minutes or until bubbly.
Weight Watchers Points: not yet calculated please check back soon!
Grilled Chicken with Roasted Garlic Sauce
6 boneless chicken breasts, (about 1 1/2 pounds)
1/2 cup lemon juice
2 cloves garlic
1 tablespoon red wine vinegar
1 teaspoon rosemary
1/4 cup olive oil
Salt and pepper to taste
1 jar (28 ounces) Ragú Hearty Robust Blend Roasted Garlic Pasta Sauce
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
Grilled crusty bread
Fresh herbs for garnish (optional)
Ingredients:
Place chicken in a bowl with lemon juice, garlic, vinegar, rosemary, olive oil, salt and pepper. Marinate in the refrigerator for several hours or overnight. In a medium saucepan, heat sauce over low heat, stirring occasionally until heated through. Add fresh basil and parsley to the sauce just before serving. Meanwhile, preheat grill or broiler. Grill chicken about 3-5 minutes per side or until chicken is thoroughly cooked. Server grilled chicken with roasted garlic sauce of grilled crusty bread. Garnish with fresh herbs.
Weight Watchers Points: not yet calculated please check back soon!
1/2 cup lemon juice
2 cloves garlic
1 tablespoon red wine vinegar
1 teaspoon rosemary
1/4 cup olive oil
Salt and pepper to taste
1 jar (28 ounces) Ragú Hearty Robust Blend Roasted Garlic Pasta Sauce
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
Grilled crusty bread
Fresh herbs for garnish (optional)
Ingredients:
Place chicken in a bowl with lemon juice, garlic, vinegar, rosemary, olive oil, salt and pepper. Marinate in the refrigerator for several hours or overnight. In a medium saucepan, heat sauce over low heat, stirring occasionally until heated through. Add fresh basil and parsley to the sauce just before serving. Meanwhile, preheat grill or broiler. Grill chicken about 3-5 minutes per side or until chicken is thoroughly cooked. Server grilled chicken with roasted garlic sauce of grilled crusty bread. Garnish with fresh herbs.
Weight Watchers Points: not yet calculated please check back soon!
Grilled Chicken Kebobs
1 jar Chicken Tonight Cooking Sauce for Chicken - Sweet and Sour
2 tablespoons Worcestershire sauce
2 tablespoons lemon juice
1 pound boneless chicken breasts, cut into 1" cubes
12 ounces bacon strips, cut in half
Hot, cooked rice
In a medium saucepan, thoroughly combine sauce, Worcestershire sauce and lemon juice. Remove 1 cup sauce mixture and place in a sealable plastic bag with chicken cubes. Marinate chicken in the refrigerator for 1 hour or longer. Preheat grill or broiler. Remove chicken from marinade; wrap with bacon and place on skewers. Discard remaining marinade. Grill or broil 10 to 15 minutes or until chicken is thoroughly cooked. Heat remaining sauce in a saucepan and serve with chicken. Serve kebobs over rice.
Weight Watchers Points: not yet calculated please check back soon!
2 tablespoons Worcestershire sauce
2 tablespoons lemon juice
1 pound boneless chicken breasts, cut into 1" cubes
12 ounces bacon strips, cut in half
Hot, cooked rice
In a medium saucepan, thoroughly combine sauce, Worcestershire sauce and lemon juice. Remove 1 cup sauce mixture and place in a sealable plastic bag with chicken cubes. Marinate chicken in the refrigerator for 1 hour or longer. Preheat grill or broiler. Remove chicken from marinade; wrap with bacon and place on skewers. Discard remaining marinade. Grill or broil 10 to 15 minutes or until chicken is thoroughly cooked. Heat remaining sauce in a saucepan and serve with chicken. Serve kebobs over rice.
Weight Watchers Points: not yet calculated please check back soon!
Subscribe to:
Comments (Atom)