Easy Supper and Easy Clean Up!

This is my kind of supper. It was so easy and the clean up rocked. I got this idea from my friend Amber's blog. She had seen this done in the Kraft magazine with a taco flavor. I decided to try this with lemon pepper instead of an Italian theme. It was so good! I would add even more lemon pepper seasoning next time but the chicken was so tender and juicy. It will defintely be tried again.


Foil Packet Chicken
(source: Amber)

2 chicken breasts
2 tsp lemon pepper seasoning
1 sliced baking potato
salt and pepper
EVOO
1/2 onion sliced
foil

Preheat oven to 400 degrees. Lay out two large sheets of foil. Slice potatoes and onions and place in bottom of foil. Place chicken, seasoned with lemon pepper and salt/pepper on top. Drizzle with oil and fold up in foil. Bake in oven for 30-35 minutes until chicken is no longer pink. Unfold foil and enjoy!


I served this with oven potatoes and onions. I sliced another potato very thin along with the other half of onion. I sprinkled it with salt, pepper, EVOO, and garlic powder and baked them along side the chicken. This gave us a bit more potatoes. :)

White Chicken Chili

This got mixed reviews. I LOVED it, DH hated it. Oh well, can't win them all! I will definitely be making this to take with me to lunch sometime. It was such a nice change from regular chili. I got this chili recipe from a few places. I combined several recipes to suit my needs but I am sorry I didn't bookmark the originals. It really hit the spot though. This was also my first time making white chili, but I think it turned out alright!



White Chicken Chili
(source: not sure!)

2 tsp black pepper
1 tsp olive oil
2 tsp hot pepper sauce (I added a lot more!)
3 cloves garlic
1 cup chopped onion
1/4 tsp baking soda
1 cup flour
chopped chicken breast
6 cup chicken broth
2 cans white beans
4 oz diced chilis
1 1/2 tsp cumin (I didn't have any but it was still good)

Heat oil in pot. Add onion and garlic and saute for a couple of minutes. Add all other ingredients, stirring occaisionally. Thicken with more flour if needed. Simmer on medium low for as long as you need it to! I topped mine with a little reduced fat cheese.

6 servings
POINTS per serving w/o cheese: 4

Garlicky Chicken - Emeril Style

I was watching the Food Network one night and Emeril Live was on. In case you haven't heard, they are pulling the plug on his show. I like it most of the time and this night there was something he called Lucious Garlic Legs. It looked delicious! So I figured the points and gave it a whirl. It was good, but not great... It could use some tweaking, which is why I am posting it. Below is my adapted recipe but you could follow link above for the original...



Garlic Chicken
(Source: Emeril Lagasse)

6 chicken boneless chicken thighs
3/4 tsp black pepper
1 1/2 tsp salt
2 tbsp olive oil
2 tbsp lemon juice
40 garlic cloves, peeled
1 large onion, sliced
1 tsp dried rosemary
1 tsp dried oregano
1 tsp dried thyme
1 1/2 tbsp flour
2 1/2 cup chicken broth
1 tsp lemon zest

Directions:

Rinse the chicken leg quarters under cool running water and pat dry with paper towels. Season all over with 3/4 teaspoon of the salt and 1/2 teaspoon of the black pepper.

Preheat the oven to 375 degrees F.

Heat the olive oil in a large ovenproof skillet and, when hot, add the chicken leg quarters and cook until browned on both sides, 10 to 12 minutes. Add the onions and garlic to the skillet and season with 1/4 teaspoon of the remaining salt and a pinch of the black pepper. Cook, stirring occasionally, until the onions have wilted and are lightly golden and the garlic cloves are caramelized slightly, 6 to 8 minutes. Add the flour and stir to combine.

Cook, stirring, for 1 to 2 minutes. Add the chicken stock, rosemary, thyme, oregano, and lemon juice to the skillet and season with the remaining salt and pepper. Return the chicken to the skillet and bring to a boil. Sprinkle the chicken with lemon zest. Cover the skillet and transfer to the oven. Cook for 30 minutes, or until chicken legs are cooked through and tender. Serve immediately, with some of the pan juices ladled over all. Serve with brown rice.

POINTS per serving: 5

POINTS per serving with 1/2 cup brown rice: 7

Turkey Tett...Tettra..Noodles

I have never been able to correctly spell tettrazini (is that right? I have no idea!). I got this recipe about a year ago from someone on the What's Cooking board on the Nest. After adapting it to our needs, is one of our favorites. The original recipe calls for heavy cream but I have always used Fat Free Half and Half (even before WW) and the sauce is very good and gets nice and thick. Last winter we ate this probably once every two weeks but then as warmer weather came and went, we didn't make it so much. I had about a half pound of ground turkey to use up and so I thought I would make this dish. I usually make it with diced chicken but it was equally tasty with ground turkey. Next time I would add a little extra meat though for my husband because he was "fishing" for meat out of the baking dish! I thought it was fine as is. If you do add a bit more ground meat, make sure you adjust points if you are counting. This time I added some bread crumbs for a little crunch on top and it was so good! I will definitely make that a regular addition. You could also add extra veggies to this dish. We've added peppers or broccoli before for extra nutrition, but we didn't have any on hand tonight.



Tettra...Noodles - Ground Turkey style
(source: inspired from someone on the Nest)

1/2 lb ground turkey
2 cloves garlic
PAM
1 (8oz) whole wheat pasta (I used rotini but any would work)
1/4 cup of light margarine
1/4 cup all purpose flour
salt and pepper to taste
1 cup chicken broth
1 cup fat free half and half (I use Land of Lakes)
2 tbsp. water I used the water from the noodles
1/8 cup part skim mozzarella
1/2 cup grated Parmesan cheese
3 tbsp breadcrumbs
1 tsp light margarine

Heat Oven to 350. Begin to cook noodles. Brown turkey (chicken, beef whatever you want to use) with 2 diced garlic cloves. Set aside in strainer or additional bowl. While spaghetti is cooking, melt butter in same pan as browned turkey (which is now sitting safely somewhere else) over low heat. Stir in flour, salt, & pepper. Cook, stirring until mixture is smooth & bubbly; remove from heat. Stir in broth & half and half. Heat to boiling, stirring constantly with a whisk to break up flour. This step takes a bit of time, don't crank the heat because the flour will burn. Once it boils, stir continue to cook for one minute. Drain noodles and stir the noodles, water, & turkey, and mozzarella cheese into sauce. Pour noodle mixture into ungreased casserole dish. Sprinkle w/ cheese and breadcrumbs. Drop little bits of the 1 tsp of margarine over breadcrumbs to help brown. Bake 30 mins. or until bubbly in center.

Yields 6 servings about 1 1/2 cup each

POINTS per Serving: 7

Easy and Cheesy...

How could that be bad, right?! Tonight for supper we had something ultra fancy for us and it only took about 30 minutes to make! This would be great with other cheeses too, like goat cheese (which I still haven't tried yet!). I got this recipe from my WW leader, and it was a success. I did alter it a little but adding some seasoning and it was perfect. My changes are in blue. I had a baked potato with a dollop of sour cream and spray butter and my husband had some baked potatoes (gotta love Country Crock microwaveable dishes!) Here is the recipe:



Italian Stuffed Chicken Breasts
(source: Kara @ WW)

4 – 4 oz. Boneless Skinless Chicken Breasts

1/8 tsp. Salt

3/4 tsp. Dried Basil – divided - I used about 2 tsp total

1/4 tsp. Crushed Red Pepper

1/4 cup Minced Green Bell Pepper I omitted

4 (3/4 oz) Part-Skim Mozzarella Cheese Sticks

2 Tbsp. Fat-Free Italian Dressing

1/8 tsp. Paprika - I used 1 tsp

1/4 cup Dry Breadcrumbs

1 tsp fresh ground pepper

1 tsp garlic powder

1 tsp oregano

Cooking Spray

Pound chicken to 1/4” thickness; sprinkle with salt, 1/4 tsp basil (I didn't really measure), and crushed red pepper, and garlic powder. Sprinkle each breast with 1 Tbsp. minced bell pepper. Place 1 cheese stick lengthwise down the center; roll up jelly roll fashion. Brush rolls evenly with Italian dressing. Combine paprika and breadcrumbs, and a dash of oregano and basil; dredge chicken breasts rolls in mixture, turn to coat. Place on a baking sheet coated with non-stick cooking spray – seam side down. Lightly coat with non-stick spray; sprinkle with remaining basil. Bake at 400 for 15 minutes or until done (mine took about 22 minutes). Let stand 5 minutes before serving.

4 servings = 5 POINTS each

My First Cooking Light Eh...

I usually love Cooking Light recipes and this one was ok... I think it was just ok because I am not a huge fan of honey. I usually just like it in my hot tea in the morning and not all over my food. If you like honey though, this would be a definite recipe to try. My husband picked this one out and just munched it up, so I was glad to see it was just me that thought, eh. My modifications are in italics.




Spicy Honey Chicken Thighs
(Source: Cooking Light)

2 teaspoons garlic powder
2 teaspoons chili powder I used cajun seasoning
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground red pepper
8 skinless, boneless chicken thighs I used chicken breast tenders
Cooking spray
6 tablespoons honey
2 teaspoons cider vinegar

Preheat broiler.

Combine first 6 ingredients in a large bowl. Add chicken to bowl; toss to coat. Place chicken on a broiler pan coated with cooking spray. Broil chicken 5 minutes on each side.

Combine honey and vinegar in a small bowl, stirring well. Remove chicken from oven; brush 1/4 cup honey mixture on chicken. Broil 1 minute. Remove chicken from oven and turn over. Brush chicken with remaining honey mixture. Broil 1 additional minute or until chicken is done.

4 servings (serving size: 2 chicken thighs)

POINTS per Serving: 6 - if using chicken breast
POINTS per Serving: 7 - if using chicken thighs

We served this with good old Zattarin's Rice Pilaf and Freshtables microwaveable butternut squash with a cinnamon sauce. I had never seen these before, but found them in the produce department. They have lots of varieties and it only took 3 minutes in the microwave!

Easy and Cheap! My Kind of Supper!

Have you ever noticed that eating "healthy" is not exactly cheap? I think that is the hardest part of changing our lifestyle to a more healthier way of living, is the cost! Our grocery bill has increased in the last 2 months since joining WW. It's totally worth it of course! I am almost to my 10% weight loss (keeping my fingers crossed for this week!) but man is the budget showing a little wear. That is why I am so excited when I come across recipes that are very healthy but so affordable. This made the perfect Sunday dinner with plenty of leftovers (which got left out overnight=bummer!). I think I was inspired by Giada's Citrus Chicken recipe I found last Christmas, butI have adapted and changed it to fit our tastes and what we have on hand. This is a great fall meal and sure hit the spot!

Garlic Lemony Roasted Chicken

3 lb whole chicken, cleaned and giblets/neck removed
1 lemon
1 cluster of garlic
salt and pepper
onion powder

Preheat oven to 375 degrees. Clean chicken and pat dry. Spray baking dish with olive oil spray. Rub salt and pepper on chicken, and in cavaty of chicken as well. Cut garlic cloves open and stuff inside the chicken. Cut lemon in half and stuff 1/2 of that in the chicken as well. Drizzle the remaining lemon half over the chicken. Bake 1 to 2 hours, depending on your chicken (mine cooked about 1 hour 40 minutes).

The chicken was falling off of the bone and was so juicy! Lemony and garlicy. You could add even more lemon or sprinkle with lemon pepper seasoning. Delish!

Total POINTS: 4 per serving

We served this with broccoli and brown rice. Yum!

I Heart Parm Chicken

I made parmesan chicken for the first time about a year ago and ever since, it has become a staple meal in our home. It's so easy! Sometimes we spice it up with red pepper flakes, often we make chicken tenders with ranch dressing, other times we make it really cheesey, other times we add extra basil and thyme for a super flavor. I thought that being on WW, we wouldn't be able to enjoy this....I was wrong! :o) My friend Michelle gave me this recipe (she's been on WW since February and has lost about 30 lbs). It was very tasty and had great flavor!

Parmesan Chicken
(Source: My friend Michelle)

4 chicken breasts, pressed thin
1/3 cup plain bread crumbs
1/4 cup Parmesan cheese
1 tsp oregano
1 tsp thyme
1 tsp basil
1/2 tsp red pepper flakes
1 egg

Preheat oven to 400 degrees. Line baking sheet with foil and spray with cooking spray. Beat egg with a bit of water. Combine bread crumbs, cheese and spices on plate. Dip chicken in egg and then in bread crumb mixture, space evenly on cookie sheet. Bake for 20-25 minutes until no longer pink.

**I turned them half way through to ensure crispiness on both sides.**

POINTS per serving (1 3oz breast): 5

Finger Lickin Good!

We found a great product at the store last time we shopped. Maybe they have been out for awhile, but I have never seen this before! Better yet, they are only 1 point per serving! This recipe was so easy and very flavorful. The chicken was very juicy and not dry at all. Plus the onions made a great crunchy topping. I don't have an actual picture of our dinner tonight, we were too hungry to wait! Here is a pic from their website. The only difference is, we used chicken tender pieces instead. Yum! We will definitely be making this one again!

Crunchy Cheddar Onion Chicken Tenders
(Source: French's Cheddar Onion Can)

1 lb chicken tenders or breasts
1 1/2 cup French's Cheddar Fried Onions
1 egg

Preheat oven to 400 degrees. Beat egg in one dish. Put the onions in a plastic baggie and take your frustration out on it with a rolling pin. :) Transfer to a plate and dip chicken in egg then in onions. Place on a cookie sheet lined with foil and sprayed with non-stick spray (quite a bit too, they stick pretty good). Bake for about 20-25 minutes until onions are browned and chicken is no longer pink.

Total POINTS: 5

Another Cooking Light Success!

My September issue of Cooking Light arrived a couple days ago and it was so hard t pick what recipe to try first. Sometimes there are just recipes that don't appeal to us but this issue is awesome! We decided to try the Braised Chicken with Red Potatoes and Tarragon Broth. I wasn't sure what "tarragon" was, and I couldn't find it in the store, so we used dried and it was really good! The broth was very flavorful and made the chicken super moist (it also made our house smell so good!). This could be served two ways, as a soup with the broth or as chicken and potatoes. We chose the second way and also had some steamed broccoli.


Braised Chicken with Red Potatoes and Tarragon Broth
(Source: Cooking Light September 2007)

2 tsp olive oil
1/3 cup finely chopped shallots **I used a white onion**
1 pound skinless, boneless chicken cut into bite size pieces
2 1/2 cups fat free chicken broth
1/2 cup white wine **All I had was cooking wine, so I added a splash of that then broth**
1 tsp fresh chopped tarragon **I used a couple pinches of dry tarragon leaves**
1/4 tsp black pepper
1/2 tsp salt
1 package (12 oz) red potato wedges such as Simply Potatoes
2 tbls chopped fresh parsley **I left this out because we didn't have it on hand**
1 tsp red pepper flakes **I added this**

Directions:

Heat oil in large saucepan over medium-high heat. Add shallots (onions) to pain, saute 1 minute. Add chicken to pan, saute 2 minutes or until browned. Add broth, wine, tarragon, salt, pepper to pan. Bring this to a boil. Simmer 5 minutes, stirring occasionally. Add potatoes, simmer 5 minutes or until potatoes are tender (I did this for about 7-10 minutes). Remove from heat, add parsley.

Yields: 4 servings (1 1/4 cup serving size)

Calories: 227
Fat: 3.9
Fiber: 1.8


Total POINTS: 5

Parmesan Chicken and Rice - WW friendly!

I was looking for new ways to use up this huge bag of frozen chicken strips my parents gave us and came across my friend Amber's blog. This recipe used bite size chicken, rice, cheese and it was a one dish meal....what could be better!! Because it was a Cooking Light recipe, it was already healthy, but I altered it just a bit to save a couple of POINTS. It was delicious! I took Amber's advice of adding some red pepper flakes for a little kick and it was awesome! I barely have enough for lunch tomorrow after my husband got through with it, always a good sign of a successful meal. Here is my recipe with the alterations I made. The original recipe can be seen by clicking the link below the recipe.

Parmesan Chicken and Rice
(Source: Amber's Delectable Delights)


Ingredients
2 tsp olive oil
1/2 cup chopped onion
1 teaspoon minced garlic
1 teaspoon dried thyme
1 lb boneless, skinless chicken breast, diced
1/4 cup dry white wine
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup uncooked instant brown rice
1 cup fat-free, less-sodium chicken broth
1/2 cup (2 ounces) grated fresh Parmesan cheese
1 tsp dried parsley

Preparation

Heat oil in a large nonstick skillet over medium-high heat. Add the onion, garlic, thyme, and mushrooms; sauté 5 minutes or until onion is tender. Add chicken; sauté 4 minutes or until the chicken is lightly browned. Add wine, salt, and pepper; cook 3 minutes or until liquid almost evaporates. Stir in rice and broth. Bring to a boil; cover, reduce heat, and simmer 5 minutes or until liquid is absorbed. Stir in cheese and parsley.

Yield 4 servings (serving size: about 1 cup)

Total POINTS: 7


We served this with broccoli that we steamed in the microwave using the new Ziploc Zip and Steam bags. It worked perfectly! These bags are awesome. Not only are they good for fresh or frozen veggies, but you can make whole meals in them including meat! Too cool! They were in the same aisle as the other ziploc bags and were under $3.00 for 10. I highly suggest checking them out.

WW: Crockpot Salsa Chicken.... Sans Crockpot!

So I have heard wonderful reviews about the crockpot salsa recipe on the What's Cooking board. Sadly, I do not have a crockpot that loves me. It would rather smell our house with a wonderful aroma but produce charcoal which = not yummy. :( So I stubbled across this recipe while looking for WW friendly meals that had the same basis of the crockpot salsa recipe. I found it and it was so yummy! The chicken was juicy and had tons of flavor. It would be great in tortillas for those extra points, but we just ate it with a side of beans and I was full.


Salsa Chicken
(Source: Recipe Gold Mine )

2 chicken breasts, skinless
1 cup salsa
1/2 cup low fat cheddar cheese
1 tbsp chili powder
1/2 tbsp cumin
1 green pepper, sliced

Preheat oven to 375. Brown chicken in skillet (no need to cook through). Toss chicken (we had chicken strips left over) with seasonings, then add to casserole or baking dish. Add salsa and green pepper. Bake uncovered for 25-30 minutes. Add cheese and bake for an additional 5 minutes until cheese is melted.

POINTS: 4 per serving (4 servings)

We served this with fat free refried beans (1 POINT).

WW: Peppers and Pasta = Yum!

I finally found some turkey sausage that wasn't ground! Yay! It was perfect for this recipe and it was delicious! You wouldn't know it was only 6 points! It makes a lot though, so be prepared for leftovers!

Peppers, Sausage and Pasta

1 pkg turkey sausage cut into 1 in slices
1 green pepper, sliced thin
8 oz pasta (I used wheat penne but any would be fine)
1/4 cup chicken broth
red pepper flakes to your liking
1/2 tsp dried each oregano, basil and rosemary (original also called for sage but that = yuck for us!)
4 tsp olive oil
1 onion chopped finely
3 garlic cloves, diced
1 tomato, chopped

Cook pasta al dente according to package directions. Meanwhile brown sausage until cooked through, about 6 minutes, set aside. Heat 2 tsp oil in skillet and saute onions and peppers until tender crisp. Add garlic, tomatoes, and red pepper flakes. Add pasta, sausage and chicken broth and remaining oil. Toss to coat and serve.


This takes 20 minutes (maybe about 30 tops!). We served it with Pillsbury Breadsticks brushed with butter spray and garlic salt.

Pasta POINTS: 6

Total POINTS including 1 breadstick: 9

Buffalo Chicken Quesadillas

Yummy! It's all I can say about this little concoction I made for lunch yesterday! It was easy enough to eat (gotta think of thos wisdom teeth still, ugh) but so tasty! Quesadillas are one of my favorite go-to quick meals that we always seem to have to ingredients for. It was cheesey and delicious! (please excuse the paper plate, I didn't feel like washing another dish!)

Buffalo Chicken Quesadillas

1 chicken breast shreaded or chopped
Frank's Buffalo Wing Sauce (or hot sauce)
1 large tortilla
1 very large handful of cheese (I used Mexican Jack cheese, but any will work)

In a small container, mix the chicken and enough hot sauce to suit your preference. I doused mine because I like it spicy but you could use as much or as little as you want. Preheat skillet or griddle, spray with Pam cooking spray. Spread chicken on half of tortilla, cover with cheese. Fold over and carefully set in skillet. For easy flipping, put spatula under the open side of the tortilla (not folded) and just roll it over in skillet after about 3 minutes or until browned. Allow other side to brown and cheese starts to get gooey. Remove from skillet and cut into 3 triangles (or more if you're sharing!). Serve with sour cream and salsa if desired.

Crispy Lemon Chicken

This was the best recipe I have put together in a while, almost better than the Alfredo Farfalle...almost! I had some chicken to use up and I found some lemon pepper seasoning that sounded good. I didn't want to bake it completely in the oven though because it never gets as crispy as I would prefer to have it. So I decided to go all out and fry it, but I am sure you could do the same in the oven. This made the chicken so juicy! What I did was put the lemon seasoning in the plain bread crumbs and it was so good! Here is the recipe (sorry for the poor pic-the good picture didn't download correctly...perfect excuse to beg for a new camera...right?! :o) )

Crispy Lemon Chicken a la Trisha :o)

3 chicken breasts, pounded thin
2 cups plain bread crumbs
1 tbsp lemon pepper seasoning *** see notes below
1 egg, beaten
salt and pepper
oil for frying - I used canola but any would work


Preheat oven to 350 degrees. Put enough oil to lightly coat bottom of nonstick skillet. Combine the bread crumbs and the lemon pepper seasoning. Dip the chicken in the beaten egg, then sprinkle chicken with salt and pepper. Dredge in the bread crumbs, pressing down to ensure it sticks and it is all coated.

Place in hot skillet and fry on one side 5-7 minutes, until lightly browned. Flip and cook another 5 minutes. Transfer to greased cookie sheet for about 20 minutes to finish cooking. Sprinkle just a little lemon seasoning on top of crispy chicken if desired. Let rest 5 minutes before cutting.

***you may add more or less lemon seasoning. I really eyeballed it but it was about 1 tbsp. I judged it by if I could see the pepper flakes and I could smell it, there was enough there. It turned out perfectly seasoned, not too much or too little.

We served this with rice and corn (not shown). Our favorite kind of rice pilaf is the Zatarin's brand, it is so good! I would highly recommend it.

Fake Out Biaggi's-Chicken Farfalle

Our favorite special occasion restaurant is Biaggi's Ristorante Italiano. I love love love their Chicken Farfalle Alfredo and I get it everytime. If they ever take that off of the menu, I will be a very sad person! I was doing a search on what was in this sauce and came up with a recipe of my own and it is a close second I think to the original. However, I will warn you....I became a little "Sandra Lee-ish" with this recipe. Only because the first time making this was on Valentine's Day and I didn't have time to make my own sauce...and now I just don't bother because I know this turns out. I am not much one for change! It would be great though I think with your favorite homeade alfredo sauce.

Chicken Alfredo Farfalle - Fake Out!!

1 tbsp oil
1 lb chicken, diced or strips
1/2 cup diced onion
1/2 cup diced roasted red peppers
1 cup chicken broth
2 cups alfredo sauce (we use Classico)
bowtie noodles, cooked
1/2 cup parmesan cheese
1/2 cup asiago and romano cheese blend

In a large skillet, heat a l tbsp oil. Add chicken and saute until done. Add onions and sweat them with the chicken. When softened, add red peppers and chicken broth to deglaze. Combine and let simmer for about 5 minutes. Add alfredo sauce and let simmer another 10 minutes to let the flavors combine. Add noodles to pan, cover with sauce. Add cheeses and combine. Garnish with more asiago cheese if desired.

**You may also add proscuitto or bacon before cooking the chicken. I usually add bacon (proscutto is too expensive for my taste), but we didn't have any on hand. Also peas may be added to this but we don't like them if we have a choice!

Cream Cheese Chicken - Spicy Style

The notorious CCC from the What's Cooking board on thenest.com is one of my favorite meals. My husband likes it well enough but he isn't too much of a sauce person. I however LOVE this meal. It uses everyday items, which I love, and it's quick and requires one pan to cook the main dish. There were many reviews of this recipe that said it was too bland, but I have altered it to our tastes that it could not be confused with bland! Although it looks like I am going overboard with the red pepper flakes, I assure you I am not. It turns out a little spicy but with a lot of flavor. It is perfect served over white rice (or brown). I like eating the rice with the sauce almost as much as eating the chicken! I always make extra sauce, which means I have almost a whole can of chicken broth left over. I always use that to cook chicken later on in the week so it doesn't go to waste. Here is my version of the CCC, originally posted by nestie MaryEllen .

Cream Cheese Chicken

3 chicken breasts
1 1/3 cup chicken broth
Red Pepper Flakes
1 green pepper, sliced or chopped (depends on my mood!)
4 cloves garlic, minced
Cajun seasoning
Salt and Pepper
6 oz cream cheese (I use light and use the leftover on my bagel the next day)
2 tbls flour
1 tbls olive oil

Heat oil in large skillet. Season chicken with salt, pepper and cajun seasoning. Add to skillet. Sear both sides for about 3 minutes each, add the garlic and red pepper flakes to taste (you will add more later). Swish around the garlic and turn chicken again. Add the one can of chicken broth and green peppers. Sprinkle again with red pepper flakes to taste. Allow to simmer for about 25 minutes, swishing occaisionally.

Mix flour and remaining chicken broth together in separate cup. When chicken is done, remove from pan and put a piece of foil over to keep warm. Mix in flour mixture. When combined, mix in cream cheese and stir constantly until cream cheese is melted and bubbly. Add more red pepper flakes and cajun seasoning after a taste test. Add chicken back to pan and cover chicken with sauce. Serve with rice. :o)