Crockpot Lemon Chicken

Let me preface this by saying two things: 

1. No, this is not like the Chinese take-out type of lemon chicken, but more of an "herb" chicken.
2. I did not actually follow the recipe I found for this dish... (that can be found here at Chef-In-Training). I was running behind on dinner that night, and didn't take the time to make the entire dish the "proper way" (if there is a "right way" in cooking). The original recipe actually has you taking the liquid mixture from the crock pot and heating it over the stove with some corn starch to create a thicker sauce. It may then be topped with slivered almonds. I didn't have time for all that, so what you see above was what we got.

Alright, now that I've said those two things... I will add one more thing: I don't know if I cooked this chicken too long again or what, but it was very tender. I wasn't a huge fan of the texture, and ended up dipping the chicken in the applesauce on my plate (which surprisingly was a good idea). So I would suggest maybe serving with some on the side (just a thought). Enjoy!

CROCKPOT LEMON CHICKEN

Servings: Enough for 3 people to have some leftovers... so let's say 4-6?

Nutritional Information:

WW Points Plus: 1+/oz of chicken, 1+ for sauce = about 5+
Note: Nutritional values below reflect only the sauce

Ingredients:

• 3 boneless/skinless chicken breasts
• 1 c chicken broth
• 1/4 cup lemon juice
• 3 TBSP honey dijon mustard
• 2 TBSP margarine, melted
• 1/4 tsp rosemary
• Optional: sprinkle of garlic powder/salt

Directions:

1. Heat margarine/butter in a medium-sized bowl in the microwave for a few seconds, until softened/melted.
2. Add 1 cup chicken broth and 1/4 cup lemon juice to the bowl and stir.
3. Stir in 3 TBSP honey dijon mustard and rosemary (and optional garlic powder).
4. Combine all ingredients in the crock pot (coating the chicken) and cook on low for about 3 1/2 hours.
5. Enjoy!

Elvis Oatmeal

Okay, I'm preparing you now... this bowl is CARBO-LOADED (so should probably be paired with something like cheesy eggs/Greek yogurt/etc), but was made because I wanted something a little different. Variety is the spice of life, right? Since Elvis was known for his peanut butter and banana sandwiches, I decided to call this particular combo "Elvis Oatmeal." While I wouldn't have this every morning, it is a good breakfast for every once and a while... especially when you have a sweet tooth or craving for some peanut butter going on.

ELVIS OATMEAL

Servings: 1

Nutritional Information:

WW Points Plus: 7+

Ingredients:

• 1/2 cup Oatmeal
• 1/4 cup Almond Milk (can also use regular or omit)
• 1 TBSP Peanut Butter (I used omega 3... hence the high monounsaturated fat content)
• 1 small banana, chopped
• Optional: dash of cinnamon

Directions:

1. Cook oatmeal according to package instructions (using water).
2. Add milk if desired to create a creamier consistency.
3. Stir in 1 TBSP of peanut butter.
4. Top with banana slices and if you would like, sprinkle a bit of cinnamon on top.
5. That's it... you're ready to ROCK 'N ROLL!

Alfredo Chicken Lasagna Roll-Ups

I wanted to try something a little different than the Cheesy Lasagna Roll-Ups I made the last time, and ended up creating this confection.

Since I used more butter/cheese to make the sauce rather than simple tomato sauce, the points value got a little bigger. That being said, I enjoyed this version a bit more (probably because of the sauce, but especially because I used pulled chicken instead of ground turkey). Let me put it this way: it's worth it to just have one noodle this time around and pair it with some fresh zucchini or green beans. The creamier sauce will help fill you up a bit more than the tomato sauce, too.

One of my favorite things about this recipe is that it is a really good meal for those days when your family eats at different times. So if one person eats at 6 pm and the others eat at 9 pm, this meal can easily be set aside to be put in the oven when each family member is ready.

Also, this may sound strange, but to any of you out there who like the outer shells of crab rangoon... the bottom part of the noodles somehow really reminded me of them (minus the crab).

Enjoy!

ALFREDO CHICKEN LASAGNA ROLL-UPS

Servings: 1-2 noodle(s)/person

Nutritional Information:

WW Points Plus: 6+/noodle

Ingredients:

• For the Noodles/Filling:
• Lasagna noodles
• 1 large egg white, gently beaten
• 2 tsp garlic powder
• 1/4 tsp oregano
• 1-1.5 cups Low-fat ricotta cheese
• 3/4 cup Weight Watchers Italian Blend cheese
• About 6-8 oz pulled chicken
• For the Cream Sauce:
• 3 TBSP skim milk
• 2 TBSP butter
• 2 TBSP Parmesan cheese
• 2 TBSP corn starch

Directions:

1. Cook noodles according to package directions.
2. In a small bowl, combine egg white, spices, and cheeses.
3. Chop/pull chicken into small pieces (if necessary).
4. In a small stovetop pan, heat butter and milk, gradually adding in Parmesan cheese and corn starch to help create a thicker consistency (you may need more or less).
5. When noodles have finished cooking, run under cool water and set aside.
6. Fill pasta with the cheese mixture and chicken, rolling each noodle.
7. After placing all of the rolls in a nonstick pan, pour a few spoonfuls of cream sauce on top of each noodle.
8. Bake for about 15-20 minutes (until cheese is melted) at 350° F.
9. Enjoy!

Pumpkin Spice Oatmeal

I know pumpkin is most commonly used in the fall, but who's to say you can't enjoy it during the other three seasons? It offers a ton of vitamin A (beta-carotene) and tastes fantastic when paired with the right spices. Again, in my attempt to diversify my breakfast ideas, I present another option for eating oatmeal (which has a bit more protein than cereal). Hello, yummy!

PUMPKIN SPICE OATMEAL

Servings: 1

Nutritional Information:

WW Points Plus: 4+ for pumpkin oatmeal only, 7+ with 2 TBSP of walnuts added (included in values below)

Ingredients:

• 1/2 cup Instant Oatmeal
• 1/2 cup Pumpkin
• 1/4 cup Unsweetened Almond Milk
• To taste: Pumpkin Pie Spice (or cinnamon), Stevia sweetener (I used 2 packets)
• Optional: whipped cream topping, 2 TBSP walnuts

Directions:

1. Cook oatmeal according to instructions (using water).
2. Add 1/4 cup almond milk (or regular milk) to moisten the oatmeal.
3. Stir in 1/2 cup of pumpkin and add spices to taste.
4. Top with whipped cream and walnuts, stirring them into the oatmeal if you'd like.
5. Enjoy!

Protein-Packed Strawberry Cheesecake Bowl

I've been trying to avoid the whole "pour myself a bowl of cereal" thing in the morning and trying to come up with some more creative options for breakfast-type foods. In my attempt to put some more protein into my diet, I created this wonderful dish... my protein-packed strawberry cheesecake bowl. Although it's still no dessert from Cheesecake Factory, I will say this is a pretty tasty treat and a wonderful start to the day. I usually pair my bowl with a cranberry almond protein bar to help bulk-up the meal, but that part isn't really necessary if you just want a small, filling snack. And with 24 g of protein (34 g with the protein bar) and a quarter of your daily value of calcium, who could go wrong?

PROTEIN-PACKED STRAWBERRY CHEESECAKE BOWL

Servings: 1

Nutritional Information:

WW Points Plus: 4+ (no protein bar included), 7+ (protein bar included)
* Note: Protein bar pictured above is not included in the nutrition facts below.

Ingredients:

• 1 container Dannon Light & Fit Greek strawberry yogurt
• 1/2 cup lowfat cottage cheese
• Optional: fresh strawberries, cranberry almond protein bar

Directions:

1. Combine all ingredients in a bowl and stir.
2. Enjoy!

Ranch Alfredo Pasta Bake

Alright, this dish is an official Cooking Cadenza creation, with no outside recipe even so much as a guideline. Instead, this culinary experiment was born solely in my kitchen with me making pasta as usual and then heating (somewhat) random ingredients over a stovetop pan. I already can think of a few adaptations (texture/nutrition wise) I would include should I make this in the future (which I more than likely will), but it was fabulous as is (far better than my Baked Turkey Penne could have ever hoped to be). I mean, unless you're lactose intolerant, who doesn't love pasta with a special homemade alfredo sauce?

RANCH ALFREDO PASTA BAKE

Servings: 4-6

Nutritional Information:

WW Points Plus: 10+ for 1/4 serving (listed below), 7+ for 1/6 serving

Ingredients:

• 8 oz Whole Wheat Penne Pasta
• 2 TBSP Light Margarine
• 2 TBSP Fat Free Cream Cheese
• 3 TBSP Parmesan cheese
• 1 TBSP Hidden Valley Ranch Dressing Mix
• 5 TBSP Milk
• Secret extra ingredient: 2 packets Stevia (or 2 tsp sugar)
• 1 cup WW Italian Blend Cheese
• 1/2 lb pulled chicken (or boneless skinless chicken chunks)

Directions:

1. Cook pasta according to package directions and preheat oven to 350° F.
2. In a small stove top pan, combine margarine, cream cheese, Parmesan cheese, ranch mix, milk, and Stevia, stirring them together.
3. Coat pasta as much as possible with the stovetop mixture.
4. In a small casserole dish, coat the bottom part of the pan with some of the Italian shredded cheese. Layer some of the pasta/alfredo sauce on top of the cheese and add chicken pieces.
5. Continue layering ingredients (cheese/pasta/chicken), until you have reached the top of the pan. Place remaining cheese/sprinkle some additional Parmesan cheese on top of the dish.
6. Cook pasta for about 15-20 minutes or until cheese begins to melt.
7. Enjoy!

Strawberries & Cream Pie

So for my birthday, I asked that my Nana make her special Strawberry Cheesecake Pie. It was delicious, but full of not-so-good-for-you stuff, so while this recipe still includes those things, the ingredients were a bit altered for my mom's recent birthday (not too much, though). Unfortunately those slight alterations somehow resulted in this pie not having the same consistency as cheesecake, but it did still have a yummy taste. While I will still need to do some tweaking to this recipe in the future (both healthy nutrition/consistency-wise), it does make for a pretty tasty treat as is. Enjoy!

STRAWBERRIES & CREAM PIE

Servings: 8

Nutritional Information:

WW Points Plus: 7+ per slice

(Note: Fresh strawberry topping is included in the nutritional values listed below, but not in the WW+)

Ingredients:

• Reduced Fat Keebler Graham Cracker Crust
• 8 oz 1/3 Less Fat Philadelphia Cream Cheese
• 1 tsp vanilla extract
• 1 cup powdered sugar (I WILL try and cut this in the recipe next time)
• 1/2 tub Fat-Free Cool Whip
• Fresh fruit for topping

Directions:

1. Add 1 tsp vanilla to softened cream cheese and stir (add a splash of milk to make mixture a tad creamier if necessary).
2. Using a mixer, gradually add in 1 cup powdered sugar into the bowl.
3. Next, take a spatula and gradually fold in cool whip to the batter.
4. When mixed, pour batter into the center of the pan and coat the entire pie crust.
5. Let sit in the refrigerator before topping with fresh fruit.
6. Enjoy!

   

   Blueberry letter "C" (you know, for Cooking Cadenza... 
   or for my mom's first initial, as it was her birthday treat)