28. Baked Salsa Chicken Breast

Sorry if the image isn't so great! I will be making this again and getting a better image!

I found this recipe on the Weight Watchers message boards and haven't done a thing to it. I'm not sure who came up with the recipe and so if you know, you can let me know so that I can give due credit. On a search of the site I turned up quite a few versions of this dish!

This was so simple! I am beginning to cherish "simple" in my attempts to get chores, the gym, and dinner done at night. This hit the spot! I served it with some mexican rice (prepackaged) and some steamed broccoli.

Baked Salsa Chicken Breast - 4 points per serving
Makes 4 servings

1 lb boneless skinless chicken breast cut into 4 (4oz) pieces
1 16 oz jar salsa (mild, medium or hot, your choice. Hot for us!)
3 tbsp brown sugar
2 tbsp balsamic vinegar
1 tbsp dijon mustard

1. Preheat oven to 400.

2. Spray a shallow baking dish with cooking spray and lay chicken inside.

3. In a mixing bowl add salsa, brown sugar, vinegar, and mustard. Mix well.

4. Pour mixture over the chicken and bake for 30 minutes.

Enjoy!

27. Diet Coke Chicken

This! This is a surprise, trust me. I've been seeing variations of this for months on the WW boards and have been turned off by the fact that it (originally) contained 3 ingredients that I could not imagine together: chicken, ketchup, and diet coke. Yes, diet coke. I want to say something here about sugar free or artificially sweetened things. I do not like cooking with them. I find that the sweetener leaves a bitter taste behind that ruins everything. However I did not find that to be the case with this dish, in fact I was so pleasantly surprised that I made it two nights in a row (with varying heat to make sure it wasn't a fluke) and my family devoured it. You can serve this over rice or couscous. You can serve it on rolls or wraps. It has a lightly sweet, lovely taste and is one of the easiest dishes I have ever made.

Diet Coke Chicken - 3 points per serving
Makes 8 servings

2lbs of boneless skinless chicken breast
salt
pepper
1 tsp onion powder
1/2 tsp red pepper (or more if you are like me!)
1 tbsp minced garlic
1/3 cup barbecue sauce
2/3 cup ketchup
2 tbsp Worcestershire sauce
12 - 14 oz (14 makes a little more juice) diet coke

Dutch Oven:

1. Preheat oven to 275
2. Place ingredients into pot in the order listed above.
3. Replace lid and place into oven. Cook at 275 for 3 -4 hours.
4. Remove chicken from pot and shred with two forks. Put back into pot with juice and stir. Serve hot.

Crock Pot:

1. Follow directions 1 & 2 above.
2. Cook on low 4-6 hours.
3. Remove chicken from pot and shred with two forks. Put back into pot with juice and stir. Serve hot.

Stove Top:

1. Place ingredients into skillet in the order listed above.
2. Over medium to medium high heat bring the liquid to a boil.
3. Cover with a lid, turn the heat down and let it simmer for 45 to 60 minutes, stirring occasionally.
4. Remove chicken from the pan, shred with two forks. Put back into skillet with juice and stir. Serve hot.

Enjoy!

26. Pork Chops with Apple Pie Filling and Stuffing

Have you ever cleared your plate of dinner and then wished you could start over? Yes? Well, we didn't get fat by wishing we had eaten less did we? In any case we are (well I am) on diets. We are on lifelong journeys to correct our eating habits and live long and healthy lives. So have you cleared your plate recently and wished you could start over? I have. This is that kind of meal. The one you eat, but can't believe how good it turned out. The pork chops were so tender I couldn't get them out of the pot without breaking them! I found a rendition of this recipe on the WW message boards. It is a crock pot recipe, but seeing as my crock pot is out of commission I decided to use my trusty dutch oven. Now, I have a few pieces of advice. One, try to find a can of apple pie filling you either know and like, or that is no sugar added without aspartame (does that exist?), or perhaps one with just less sugar. Two, do not get lazy and just mix the stuffing mix and pour it on top. Cook it first, then spoon it on. If you do not cook some of the moisture out it gets a little too wet.

Pork Chops with Apple Pie Filling and Stuffing - 7 points per serving
Makes 6 servings
Special equipment: Dutch Oven or Crock Pot

1 1/2 pounds lean pork chops (6 slices)
1 20 oz can apple pie filling, sugar free or no sugar added
1 box corn bread stuffing mix
1 tbsp olive oil

Marinade:
1/4 cup apple cider vinegar
1/4 cup BBQ sauce
1 tbsp minced garlic
1 tbsp low sodium soy sauce
1 tsp onion powder
1 tsp thyme
sea salt
pepper

1. Mix the marinade and pour over the pork chops. Shake well (in closed container!) until pork is well coated. Refrigerate for 2 - 24 hours.

2. Lightly coat dutch oven with olive oil (if using a crock pot, lightly coat a large skillet) and place over medium high heat. Add the pork chops and cook them until you get a nice sear on each side. (If using a crock pot, take them from the skillet and lay them into the bottom of the crock pot.)

3. Mix the stuffing mix as the box directs and cook.

4. Spoon stuffing into dutch oven/ crock pot. Top with apple pie filling. Cover.

5. Dutch Oven: Cook in oven at 300 for 2 1/2 - 3 hours. Crock Pot: Cook on low for 4-5 hours.

Enjoy!