This is so good!


CHICKEN OAXACA ~ via Cooking Light

Ingredients

Chipotle sauce:

1/4 cup hot water
1/2 teaspoon chicken-flavored bouillon granules
4 canned chipotle chiles in adobo sauce
3/4 cup low-fat sour cream
1 tablespoon lime juice


Chicken:

1 peeled avocado, cut into 6 wedges
1 tablespoon lime juice
6 (4-ounce) skinned, boned chicken breast halves
3/4 cup (3 ounces) shredded asadero or Monterey Jack cheese
1/4 teaspoon salt
1/8 teaspoon white pepper
2 tablespoons all-purpose flour
3 large egg whites, lightly beaten
1 cup seasoned breadcrumbs
1 tablespoon vegetable oil
Cooking spray


8 cups hot cooked linguine (about 1 pound uncooked pasta)
1/4 cup sliced ripe olives
2 tablespoons chopped parsley



Preparation

To prepare chipotle sauce, combine first 3 ingredients in a blender; process until smooth. Pour sauce into a bowl; stir in sour cream and 1 tablespoon juice.
To prepare chicken, toss avocado with 1 tablespoon juice. Cut a horizontal slit through thickest portion of each breast half to form a pocket. Stuff 1 avocado slice and 2 tablespoons cheese into each pocket. Sprinkle chicken with salt and pepper, and dredge chicken in flour. Dip chicken in egg whites; dredge in breadcrumbs.

Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; sauté 6 minutes on each side or until chicken is done.

Toss pasta with olives and parsley. Place 1 1/3 cups pasta on each of 6 plates. Arrange chicken on pasta; top each serving with about 3 tablespoons chipotle sauce.


Nutritional Information when prepared as recipe states
Amount per serving

Calories: 674
Calories from fat: 26%
Fat: 19.8g
Saturated fat: 7.1g
Monounsaturated fat: 7.5g
Polyunsaturated fat: 3.2g
Protein: 45.3g
Carbohydrate: 77g
Fiber: 3.8g
Cholesterol: 88mg
Iron: 5.7mg
Sodium: 570mg
Calcium: 216mg




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The past few times I have made this I have been saving a few more calories, as well as prep time, but doing this:


Instead of stuffing a pocket, I sliced the chicken horizontally to make one large breast 2 thin ones (so half the portion of chicken).

No breading (so no flour, breadcrumbs or egg whites), just sauteed the breasts with salt & pepper.

When done, I topped with a slice of monterey jack cheese and avocado. Covered the skillet for a moment to allow the steam to melt the cheese and then served with the sauce.

Using pasta as a side seems strange to me, and I don't care for olives. Instead, I serve it with black beans and rice.

The presentation isn't as impressive and there is no crunch from the breading, but the flavors are all there.

Thanks for the recipe BJB66! I will try the Thai Chicken Lettuce Wraps!

You're welcome! Here's another. I've made these twice, they are fun party food!



Buffalo Chicken Rolls

makes 12

12 egg roll wrappers (roughly 4 square inches)

1 cup cooked and shredded chicken (6 ounces)

1/2- 2/3 cup Frank’s Red Hot Sauce

1 cup crumbled blue cheese (4 ounces)

1 cup broccoli slaw or cole slaw (dry)

Small bowl of water

Nonstick cooking spray

Blue cheese dressing, for serving

Preheat oven to 400 degrees F. Lay egg roll wrappers on a clean work surface. In a small bowl, stir chicken* (see note below) and hot sauce until well coated, using more or less sauce depending on your spice preference. The meat should be moist with sauce.

Begin by placing one tablespoon of the broccoli slaw on the diagonal of the bottom right corner of one of the wrappers. Next, place 2 tablespoons of shredded spicy chicken evenly on top of the slaw. Spoon 1 tablespoon of the blue cheese crumbles over the chicken. Do not overfill.

To fold: Fold the bottom right corner over the stuffing mixture so that it covers it completely, with the tip of the corner now pointing to the center of the egg roll wrapper. Fold in the bottom left corner, followed by the right, so that you now have formed an envelope. Roll the wrap upward one time, leaving the top left corner open. Wet your index finger in the small bowl of water and press to moisten the top left corner. Now fold that down on top of the filled roll, sealing it like you would an envelope.

Repeat with remaining rolls.

Place the rolls on a wire rack set on top of a cookie sheet (or just on a greased cookie sheet) coated with nonstick cooking spray. Spritz each roll evenly with nonstick cooking spray. Bake for 12-15 minutes, or until the rolls crisp and turn a light golden brown.

*Note: To make the chicken, place 1/2 lb of uncooked chicken breast in a small pot and fill with enough water just to cover it. Bring to a boil on your stovetop, reduce the heat slightly, then simmer for about 12 minutes, or until cooked through. Drain and let cool before shredding with two forks, pulling against the grain of the meat.



Nutrition Information for 1 roll: Calories: 103, Fat: 3.2g, Cholesterol 19.5mg, Sodium 237.7mg, Carb: 9.9g, Fiber: 0.5g, Sugars: 0.3g, Protein: 8.1g


Here is the link so you can see the step-by-step photos: http://www.canyoustayfordinner.com/2011/01/31/buffalo-chicken-rolls/

I've never heard of that technique. Nice to not have to wait for the oven to pre-heat! :drinker:

I just came across this and had to share:


Overnight Bananas Fosters French Toast
Gina's Weight Watcher Recipes
Servings: 8 • Serving Size: 1 slice with bananas • Points: 6 pts • Points+: 8 pts
Calories: 294.8 • Fat: 4.9 g • Protein: 10.5 g • Carb: 59 g • Fiber: 1.6 g

Ingredients:

cooking spray
10 oz Challah bread, sliced 1 inch thick (Hawaiian or Brioche would work)
2 large eggs
1 cup egg substitute
1-1/2 cups fat free milk
1 1/2 tsp vanilla extract
1/2 tsp cinnamon
1/4 cup agave or white sugar
1/4 tsp salt
1 tsp Meyers rum or rum extract (optional)

For the Banana Topping:

1 tbsp light butter
1/2 cup brown sugar (packed)
1 tsp vanilla extract
1 tsp cinnamon
1 tbsp Meyers rum or 1 tsp rum extract (optional)
4 medium ripe bananas, sliced


Directions:

Spray a 13 x 9-inch baking dish with cooking spray. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.

In a large bowl whisk together eggs, egg substitute, milk, vanilla, 1/2 tsp cinnamon, agave or sugar, salt and rum until combined well and pour evenly over bread. Cover and refrigerate at least 8 hours or overnight for best results.

Preheat oven to 350° F. and bring bread to room temperature.Bake uncovered, in middle of oven until puffed and edges are pale golden, 40 to 45 minutes.


Meanwhile while it's baking, in a large deep sauté pan melt light butter over low heat. Add brown sugar, cinnamon, vanilla and rum and stir until sugar is dissolved. Add a few drops of water if needed and let sauce simmer about 2 minutes. Add sliced bananas and remove from heat. Keep covered until french toast comes out of the oven. When french toast is cooked, divide among 8 plates and top with bananas. Enjoy!!

http://www.skinnytaste.com/2011/04/bananas-fosters-topped-overnight-french.html

Beef, Tomato & Olive Kabobs

Calories - 166
Protein - 12g
Carbohydrate 1g
Sugar - 1g
Fat - 12g

Ingredients
1lb rump or sirloin steak
16 cherry tomatoes
16 large green olives, pitted
salt and freshly ground black pepper
focaccia bread, to serve

Baste
4 tbsp olive oil
1 tbsp sherry vinegar
1 garlic clove, crushed

Tomato Relish
1 tbsp olive oil
1/2 red onion, finely chopped
1 garlic clove, chopped
6 plum tomatoes, skinned, seeded, and chopped
2 green olives, pitted and sliced
1 tbsp chopped fresh parsley
1 tbsp lemon juice

1. Trim any fat from the meat and cut into about 24 even size pieces
2. Thread the meat onto 8 skewers, alternating it with cherry tomatoes and the pitted whole olives
3. To make the baste, combine the oil, vinegar, garlic, and salt and pepper to taste in a bowl
4. To make the fresh tomato relish, heat the oil in a small pan and cook the onion and garlic for 3-4 minutes, until softened. Add the tomatoes and sliced olives and cok for 2-3 minutes until the tomatoes are softened slightly. Stir in the parsley and lemon juice, and season with salt and pepper to taste. Set aside and keep warm or let chill.
5. Grill the skewers on an oiled rack over hot coals for 5-10 minutes, basting and turning frequently. Serve with tomato relish and slices of focaccia.

Not that's something I would make, I might do it this week....

Sounds yummy< Mel!



Tequila-Glazed Grilled Chicken Thighs


Brush chicken thighs with a tequila glaze that's been sweetened with pineapple juice and honey for a deliciously tropical grilled chicken entree. Serve with rice pilaf and a mixed green salad for a complete meal.

Cooking Light JUNE 2011

Yield: 6 servings (serving size: 1 thigh)
Hands-on:40 Minutes
Total:1 Hour

Ingredients

1 1/2 teaspoons ground cumin
1 teaspoon chili powder
3/4 teaspoon kosher salt
1/4 teaspoon chipotle chile powder
6 bone-in chicken thighs (about 2 pounds), skinned
3/4 cup pineapple juice
1/3 cup tequila

1/4 cup honey
2 teaspoons cornstarch
2 teaspoons water
2 teaspoons grated lime rind
3 tablespoons fresh lime juice
1/4 teaspoon crushed red pepper
Cooking spray

Preparation

1. Preheat grill to medium-high heat using both burners. After preheating, turn the left burner off (leave the right burner on).

2. Combine the first 4 ingredients in a small bowl; rub evenly over chicken.

3. Bring the pineapple juice, tequila, and honey to a boil in a small saucepan; cook until reduced to 3/4 cup (about 10 minutes). Combine cornstarch and 2 teaspoons water in a small bowl, and stir well. Add cornstarch mixture to juice mixture, stirring constantly with a whisk. Bring to a boil, and cook for 1 minute, stirring constantly. Remove from heat, and stir in lime rind, 3 tablespoons lime juice, and red pepper.

4. Place chicken on grill rack coated with cooking spray over right burner (direct heat). Cover and grill for 5 minutes on each side, basting occasionally with juice mixture. Move the chicken to grill rack over left burner (indirect heat). Cover and grill an additional 5 minutes on each side or until done, basting occasionally.
Note:

If you would rather not use tequila, you can substitute 1/3 cup pineapple juice. Start the grilling over direct heat to get good grill marks and charred bits, and then move to indirect heat to gently finish the cooking.




Nutritional Information
Amount per serving

Calories: 241
Fat: 7.6g
Saturated fat: 2.1g
Monounsaturated fat: 2.8g
Polyunsaturated fat: 1.7g
Protein: 18g
Carbohydrate: 17.2g
Fiber: 0.4g
Cholesterol: 64mg
Iron: 1.2mg
Sodium: 374mg
Calcium: 19mg