The Anti-Chicken Fingers Movement ~ Chicken & Mushrooms in Garlic White Wine Sauce

Hello low calorie, and lower carb if you wish to serve without the whole grain rice!  This meal was a huge hit at our house.  My husband prefers beef over chicken and hates rice...so I was more than surprised when he (he, being an understater, and never an overstater) told me three times how much he enjoyed the meal, asked me to make it again, and let me know it had the perfect amount of spices in it.  Callie asked for seconds, "more mushrooms please!" and Clayton lapped his up as well.  Score!

• 8 chicken tenderloins, 16 oz total
• 2 tsp butter
• 2 tsp olive oil
• 1/4 cup whole wheat flour
• 3-4 cloves garlic, minced
• 12 oz sliced mushrooms
• 1/4 cup white wine
• 1/3 cup fat free chicken broth
• salt and fresh pepper to taste
• 1/4 cup chopped fresh parsley (I didn't use this)
• Cooked Brown Rice (desired amount to serve with Chicken)

Preheat oven to 200°. Season chicken with salt and pepper. Lightly dredge in flour. 

Heat a large skillet on medium heat; when hot add 1 tsp butter and 1 tsp olive oil. Add chicken to the skillet and cook on medium heat for about 5 minutes on each side, or until chicken is no longer pink. Set aside in a warm oven.

Add additional oil and butter to the skillet, then garlic and cook a few seconds; addmushrooms, salt and pepper stirring occasionally until golden, about 5 minutes.

Add wine, chicken broth, parsley; stir the pan with a wooden spoon breaking up any brown bits from the bottom of the pan. Cook a few more minutes or until the liquid reduces by half. Top the chicken with the mushroom sauce and serve.  ~ Happy Eating Friends! Trina

The Anti-Chicken Fingers Movement - Chicken Fajitas

After unpacking for weeks and weeks, I've finally found my cookbooks!  Most importantly, my 452-page Weight Watchers New Complete Cookbook.  So many great recipes, that are actually YUMMY - and it doesn't matter if you're on Weight Watchers or not!  (Which by the way, I lost 20 lbs on after I had Luke.) Expect many more recipes from this book coming your way!

Weight Watchers Chicken Fajitas


-2 tbsp. Lime Juice
-1 tbsp. Reduced Sodium Soy Sauce
-1 tsp. Chili Powder
-Pinch Crushed Red Pepper
-10 ounces skinless boneless Chicken Breasts, cut into thin strips
-4 teaspoons vegetable oil (if desired)
-1Green Bell Pepper, seeded and thinly sliced
-1Red Bell Pepper, seeded and thinly sliced
-1 Onion, halved lengthwise and thinly sliced
-4 (6 in.) fat free flour tortillas (or low carb)
-1/2 c. Salsa, for garnish
-1/4 c. fat free Sour Cream, for garnish
-Chopped fresh Cilantro, for garnish

Directions
1. Prepare the marinade, in a zip-closed plastic bag, combine the lime juice, soy sauce, chili powder, and red pepper; add the chicken. Seal the bag, squeezing out the air; turn to coat chicken. Refrigerate, turning bag occasionally, at least 2 hours or overnight. Drain and discard marinade.
2. In a large nonstick skillet over medium heat, heat 2 tsp. of the oil (if you want). Saute the bell peppers and onion until softened, 8-10 minutes. Transfer to a plate and keep warm.
3. In the skillet, heat remaining 2 teaspoons oil (if you want you can grill the chicken instead, it tastes just as good if not better). Saute chicken until cooked through, 3-5 minutes.

Number of Servings: 4

Buon Appetito!

Leah

The Anti-Chicken Fingers Movement ~ Flash Pan Beef Fajitas

I originally got this recipe from weight watchers and morphed it into my own recipe.  The thing I don't like about weight watchers/counting points is that if you eat wheat anything, because it may have more calories, it's higher points than eating white.  I believe the health benefits, and the fact whole grains are harder to break down....make the entire points system idea fruitless for long-term goals.  It's great for learning portion control and healthy fats, but not so good when it comes to whole grains.  Below is my version of the meal.

Ingredients:

12-oz boneless sirloin steak, trimmed & thinly sliced
2-tsp ground cumin
1 1/2-tsp blackened steak seasoning
1/4-tsp of salt
1-TBL of olive oil
2- Green Bell Peppers, thinly sliced (can substitute one for another color such as red or yellow if you wish)
1- Lg onion, diced
4 - Whole wheat 8-inch tortillas
1- Lime, cut into wedges (this made the meal)
light sour cream (optional)
salsa (optional)

Combine first four ingredients in a medium bowl; toss well.  Heat oil in a skillet over medium-high heat and steak mixture to pan until cooked, remove from pan.  Add vegetables to pan (if you need a bit more oil to saute, add it), saute 2 minutes.  Add steak back to pan and cook 30 seconds or so until fully heated.  Squeeze lime juice over the mixture, serve over tortillas with sour cream or salsa as desired.

Happy eating friends! ~Trina