No-Butter Chicken

I've had this recipe bookmarked for quite some time now. I absolutely love butter chicken and when I found that it is Max's favorite meal, I knew I had to get a recipe for it.

For those of you that don't know, Butter Chicken is a very popular Indian dish that is thought to have originated in New Delhi. It is typically made with chicken cooked in a Tandoor, but can be roasted or pan cooked as well. The chicken is cooked with various spices (like Garam Masala, cumin, turmeric, and chili) and a tomato butter cream sauce.

This version is quick, taking about 30 minutes to prepare, very tasty, and omits the butter, making it a healthy option when you're craving this particular dish.

I knew I had a hit on my hands when I brought the bowl of chicken to the table and Max went crazy for it. He ended up eating three helpings! I served the chicken with brown rice and broccoli for a very healthy, filling meal.

No-Butter Chicken

From Gourmet Day to Day

Ingredients

1 Tablespoon Olive Oil
1 Small Onion, diced
2 Tablespoons Garlic, minced
1 Tablespoon Ginger
2 Tablespoons Tomato Paste
1 Tablespoon Brown Sugar
1 Tablespoon Cumin
1 Tablespoon Garam Masala
1 teaspoon Turmeric
1 teaspoon Salt
1 Pound Boneless, Skinless Chicken Breast, cut into cubes
4 oz Plain Non-Fat Greek Yogurt
1/2 Cup Water

Directions

1. Add the oil to a large skillet and heat.
2. Add the onion, garlic, and ginger.
3. Cook for a few minutes, until the onion is golden.
4. Add the tomato paste, sugar, cumin, garam masala, turmeric, and salt.
5. Cook for 2 minutes to incorporate flavors.
6. Add the chicken and coat completely with the spice mixture.
7. Add the yogurt and water.
8. Cook, while stirring, until the chicken is done (about 8 minutes).
9. Serve over rice and/or with naan.

Yields: 6 servings (approx. 1 Cup each)

Buffalo Chicken Cups

I finally decided to give these a try. This recipe has been circulating the internet for quite awhile with awesome reviews. I was hesitant to try it because 1) I don't like buffalo chicken 2) I have never eaten blue cheese (and had a really bad food aversion to the smell of it while I was pregnant) and 3) Vince doesn't like any of the ingredients in the recipe. So it seemed like a pretty good indication that this one would be a total flop in our house.

I'm not sure what happened but one day while looking for something quick to make for dinner, I came across the recipe in my bookmarks. All of a sudden, it sounded awesome. I just HAD to have it that night. I actually went out to the store to pick up the ingredients, since I don't normally keep stuff that we don't like to eat in the house. Go figure!

Vince was still not convinced as I was putting them together but I was in full craving mode at that point. These came together really quickly. I would estimate that from prep to mouth it took about 40 minutes.

Holy cow where these babies good! I've made them several times since then and they are always delicious. Vince commented last night that he was really surprised at how much he liked them, since he doesn't like any of the ingredients individually. The buffalo flavor can be as strong or mild as you like since you use whatever brand of sauce you prefer. The best part is that these are really filling and very low in points! These are perfect for a quick weeknight dinner or as party finger food. You could even make them in mini muffin cups and serve them as appetizers (adjust the PP value for the number of cups you get).

I have a bunch of other "cups" bookmarked from the same blog that I plan to try out very soon. They are all really low in points and sound very tasty. I can't wait to try them out!

Buffalo Chicken Cups

Adapted from Emily Bites

Ingredients

2 Cups Cooked Boneless, Skinless Chicken Breast, diced
4 Wedges Laughing Cow Lite Blue Cheese Flavor
3 Tablespoons Buffalo Wing Sauce (I used Ken's Steakhouse Sauce)
1/4 Cup Celery, diced
16 Wonton Wrappers
1 Cup Reduced Fat Cheddar Cheese, shredded

Directions

1. Preheat oven to 375F.
2. Lightly grease 8 muffin cups with cooking spray.
3. In a microwave safe bowl, add the chicken, cheese, and sauce.
4. Microwave on high for approximately 1 minute, until the cheese is very soft.
5. Add the celery.
6. Mix together until the chicken is well coated in the cheese & sauce.
7. Place a wonton wrapper in the bottom of each muffin cup.
8. Spoon half of the chicken mixture into the cups.
9. Top each with cheddar cheese (using 1/2 cup).
10. Place another wonton wrapper on top of each cup.
11. Spoon remaining chicken onto each cup.
12. Top each cup with the remaining cheddar cheese.
13. Bake for 18-20 minutes.
14. Remove from oven and let cool for 5 minutes before removing from the muffin pans.

Yields: 8 servings (1 cup each)

Chicken Corn Chowder

I love chicken corn chowder. It is the perfect combination of sweet, creamy, and hearty. I have had it at several restaurants and it is always good. However, the only time I've eaten it at home is when we needed a quick dinner of canned soup and sandwiches. As tasty as the canned soups can be, they really just aren't that good for you. I bookmarked this recipe with the thought that if I made it myself, it would be healthier. Well, I was right and I was wrong.

This recipe came together really quickly and easily. It was a great dinner on a particular cold, rainy night. The flavors were awesome too. But, when I compared the points to the points of Campbell's Chunky Chicken Corn Chowder soup, mine was more. Campbell's came in at 5 PP for a 1 cup serving, mine came in at 8 PP for the same serving size. However, mine was lower in sodium and cholesterol. So, overall it was probably a little healthier. My homemade version was definitely more filling that the canned soup. I almost always end up either having a second serving of the canned soup or eating with a half a sandwich in order to feel full. With this recipe, I was able to feel pretty full with just one serving. I could probably add in even more veggies to make the soup go a little further.

Overall, I think this is a great starter recipe for homemade soup. The ingredients are all basic kitchen items, making this a meal that can come together at the last minute without having to plan ahead for it. It is easily adaptable and modified and doesn't take much time or skill to prepare. It also freezes well. I'm sure I'll be making this one again.

Chicken Corn Chowder

Adapted from Gourmet: Day to Day

Ingredients

2 Tablespoons Butter or Margarine
1/4 Cup Onion, diced
1/4 Cup Carrots, diced
2 Tablespoons All Purpose Flour
3 Cups Reduced Fat Milk, 2%
2 Cups Cooked Boneless, Skinless Chicken Breast, shredded or diced
2 Cups of Frozen Corn Kernels
1/4 teaspoon Dried Thyme
1/8 teaspoon Salt
1/8 teaspoon Black Pepper
1/4 teaspoon Dried Dill
Optional: 1/8 teaspoon Crushed Red Pepper
1 - 14 3/4 oz Can of Cream Style Corn

Directions

1. In a large soup pot or dutch oven, melt the butter over medium heat.
2. Add the onion and carrots.
3. Cook for about 5 minutes, until tender, stirring frequently.
4. Add the flour and cook for 1 minutes, constantly stirring to prevent burning.
5. Add in the remaining ingredients and stir well.
6. Bring the soup to a low boil.
7. Cook until thick, about 5-10 minutes.

Yields: 6 servings (1 cup each)

Chicken Taquitos

I buy frozen vegetables, especially the ones that come in the steamer bags. They are easy to prepare, retain more nutrients than canned vegetables, and they just taste better. The aisle at the grocery store that has the frozen veggies also has a lot of other stuff that is questionable when it comes to nutrition. Such as the boxed meals (weight watchers, lean cuisine, healthy choice, etc), pizza, fish sticks, tater tots, and frozen Mexican food.

Each time I pass the section with tamales, burritos, and taquitos I pause. I look longingly at the colorful boxes of taquitos and then remember how much sodium is packed into those little fried rolled up goodies. I remember that the once or twice I've actually purchased them, I was sorely disappointed with the sparse amount of actual protein and lack of any flavor other than salt. Goya Chicken Taquitos are fairly low in points (2 points per taquito) but really do lack flavor and meat. So, I begrudgingly move on down the aisle.

I have seen a recipe for "creamy chicken taquitos" floating around the blogosphere. The recipe seems to be made like a weird version of chicken tacos. It uses a mixture of cream cheese, salsa, spices, and cheese all rolled up with the chicken in a flour tortilla. Honestly, the ingredient list alone on this was unappetizing to me so I kept looking for a more traditional taquito recipe.

This recipe came out really good. It is not point friendly by any means but it is filling and really hits the spot when you just have to have a taquito. There is enough chicken filling to make very hearty taquitos (or you can make more taquitos and decrease the points per serving) that are spiced just right. Once you add on toppings, it is the perfect dinner. And to make this even better, you can make and freeze them. Just freeze them before baking them, then store them in individual servings (or dinner for 2 sizes) in freezer bags. When you want a quick dinner, just take them out and go straight from the freezer to the oven and bake at 425F for 20-25 minutes.

Chicken Taquitos

Adapted from What's Cookin', Chicago?

Ingredients
1 Tablespoon Olive Oil
1 Pound Boneless, Skinless Chicken Breast Halves, boiled and shredded
1 Medium Yellow Onion
2 teaspoons Minced Garlic
1 teaspoon Paprika
1 teaspoon Ground Cumin
1 teaspoon Salt
24 Corn Tortillas (6 inch)
1 Cup Fat-Free Reduced-Sodium Chicken Broth
12 oz Shredded Cheddar Cheese
24 Tablespoons (about 3/4 cup) Fat-Free Sour Cream
1 Medium Avocado

Directions

1. Preheat oven to 425F and spray a baking sheet (with sides) with olive oil cooking spray.
2. Heat olive oil in a skillet over medium heat.
3. Add the onion and garlic. Cook until translucent.
4. Add the cumin, paprika, and 1/2 teaspoon of salt. Cook for 1-2 minutes, until fragrant.
5. Remove from heat and add the chicken. Toss well.
6. In a pot large enough to fit the tortillas, heat the chicken broth.
7. Carefully dip a tortilla into the chicken broth. (It may be easier to brush the tortillas with the broth, using a pastry brush.)
8. Lay the dipped tortilla onto a work surface and spread 2-3 tablespoons of chicken on the bottom 1/3 of the tortilla.
9. Top with about a tablespoon of cheese.
10. Carefully roll the tortilla and place on the baking sheet seam side down.
11. Repeat with the remaining tortillas.
12. Spray the tops of the taquitos with olive oil cooking spray and place in the oven.
13. Bake for 12-15 minutes, until crisp and lightly brown.
14. Mash the avocado in a bowl and add 1/2 teaspoon salt.
15. Serve taquitos with guacamole and sour cream.

Yields: 12 servings (2 taquitos per serving)

Sesame Chicken

I have a weakness for Chinese take-out. Specifically for sesame chicken. At least once a week I'm trying to convince Vince to order Chinese for delivery. Our favorite take-out place recently got a new chef, and we are not fans. We've since tried several other places in the area. They have each been ok but nothing to write home about.

In an effort to a) keep my daily points from going out the window; b) keep a tighter reign on our dining out budget; and c) satisfy my sesame chicken craving; I went looking for an easy recipe to make at home.

This recipe is both easy and delicious. It came in at less than half the points of restaurant sesame chicken, so I think this one is a keeper.

Sesame Chicken

Adapted from Gourmet: Day to Day

Ingredients
1/4 Cup All Purpose Flour
1/4 teaspoon Salt
1/8 teaspoon Ground Black Pepper
4 Boneless Skinless Chicken Breast Halves (~1 lb), cut into bite size pieces
1/4 Cup Reduced Sodium Soy Sauce
1/4 Cup Sugar
1/2 teaspoon Sesame Oil
2 Tablespoon Sesame Seeds

Directions

1. Put the flour, salt, and pepper into a gallon sized ziplock bag.
2. Add the chicken to the bag, zip the top and shake well.
3. Coat a large non-stick skillet with olive oil cooking spray and heat.
4. Add the chicken to the skillet and cook, stirring, for 3-4 minutes or until no longer pink.
5. Transfer the cooked chicken to a plate.
6. Reduce the heat on the skillet.
7. Add the soy sauce and sugar to the skillet.
8. Stir and cook for about 2 minutes, until the sugar is completely dissolved.
9. Remove from heat immediately to not burn the sugar.
10. stir in the sesame oil and sesame seeds.
11. Add the chicken and toss thoroughly to coat.

Yields: 4 servings

Chicken Parmesan Burgers

Chicken Parmesan is one of my favorite meals. Unfortunately, the breaded and fried chicken doesn't really scream healthy. I found this recipe while perusing food blogs and was pretty skeptical. I mean really, it just doesn't sound like the most appetizing burger in the world.

Boy was I wrong. This recipe has easily made it in to our regular dinner rotation. It is worth quite a few WW points but definitely worth it. I paired it with a big salad (veggies are 0 points on the new system) to keep the meal from becoming too horrible.

Chicken Parmesan Burgers

From A Taste of Home Cooking

Ingredients

1 Pound Ground Chicken
1/4 Cup Seasoned Bread Crumbs
1/4 Cup Grated Parmesan Cheese
1 Teaspoon Italian Seasoning
1 Teaspoon Garlic Powder
1 Teaspoon Onion Powder
4 Tablespoons Tomato Sauce
4 oz Grated Mozzarella Cheese
4 Light Hamburger Buns
Salt and Pepper to taste

Directions

1. In a bowl, mix the chicken with the bread crumbs, Parmesan cheese, and seasoning.
2. Form into 4 patties.
3. Cook the patties in a pan until cooked through, flipping the burger halfway through cooking.
4. Turn off the heat.
5. While still in the pan, top each burger with 1 tablespoon of tomato sauce and 1 oz of mozzarella cheese.
6. Cover the pan and wait for the cheese to melt.
7. Remove the burgers from the pan and serve on toasted hamburger buns.

Yields: 4 servings

Moroccan Chicken with Lemon and Olives

This is one of my favorite dishes at Casablanca, a local Moroccan restaurant. Although my absolute favorite is the Bastilla pastry, which I will be attempting to make at some point.

I was a little intimidated at first. At the restaurant, it seems like a dish that takes all day to cook. The flavors are intense and the chicken is always perfectly cooked and falling off the bone. I had no idea how to go about making this one. So I did what everyone else does, I searched the internet for recipes. I was actually surprised at how many I found, and they all seemed to be pretty similar. I don't have a Tagine, which is the traditional way to cook this dish, so I chose a recipe that was cooked on the stove top.

I found a recipe on the Bon Appetit website. I followed the directions exactly, since I'm not familiar enough with this dish to start making substitutions. It was awesome.

It blends all of the traditional Moroccan flavors of cumin, ginger, cinnamon, etc. in a thick savory sauce for the chicken. Since the chicken is cooked in the sauce, it is infused with all of these flavors. My house smelled awesome while I was cooking this. I get hungry just thinking about it. Yum.

I served it over Basmati rice and had a big salad along side.

Moroccan Chicken with Lemon and Olives

From Bon Appetit

Ingredients

1 Whole Chicken (Approx. 4 pounds), Cut into 8 Pieces with skin removed
1 Large Lemon
1 Tablespoon Olive Oil
1 Large Yellow Onion, Diced
2 Teaspoons Minced Garlic
1 Tablespoon Paprika
2 Teaspoons Ground Cumin
1 Teaspoon Ground Cinnamon
1 Teaspoon Ground Ginger
2 Cups Low Sodium Chicken Broth
1/2 Cup Green Olives

Directions

1. Heat olive oil in a large chef's pan or skillet.
2. Add the diced onion.
3. Saute the onion until golden brown.
4. Add the garlic, paprika, cumin, cinnamon, and ginger to the pan.
5. Mix with the onion for 1 minute.
6. Add the chicken broth.
7. Bring to a boil.
8. Season the chicken with salt and pepper.
9. Add the chicken to the pan.
10. Cut the lemon into small wedges and add to the pan.
11. Cover the pan, reduce heat, and simmer for 30-40 minutes. You want the meat to be cooked through and ready to fall off the bone.
12. Once the chicken is cooked, remove it from the pan.
13. Add olives to the skillet.
14. Boil until the sauce is thickened.

Serve by placing the chicken over rice and pouring the sauce over everything.

Yield: 5 servings