Weight Watchers Chicken Spinach Crescent Ring Food

FIESTA LIME CHICKEN (WEIGHT WATCHERS)

Steps:

• 1. Whisk together the water, teriyaki, lime juice, garlic, tequila, liquid smoke, salt, and ginger. Coat the chicken in the mixture, and marinate in the refrigerator for at least 2 hours.
• 2. To prepare the dressing, whisk together the mayo, sour cream, salsa, milk, cajun spice, parsley, tabasco, dill weed, and cumin. Cover, and refrigerate until needed.
• 3. Preheat the broiler. Grill the marinated chicken breasts for 3-5 minutes per side, until cooked through. Discard the marinade.
• 4. Brush the grilled chicken with the chilled dressing, sprinkle with the cheese, and broil until the cheese has melted.
• 5. Serve the chicken over a bed of the crumbled chips.

WEIGHT WATCHERS CHICKEN SPINACH CRESCENT RING

Steps:

• Place Cresent Rolls with points out to edge and create a ring. Spread cream cheese on cresent rolls, place spices of your choice on top of cream cheese, place spinach on cream cheese, next evenly spread grilled chicken, then mexican cheese.
• Now pull up points of cresent rolls and wrap around ingredients and tuck under the top.
• Bake at 375 for 14 minutes.

CHICKEN SPINACH BAKE - WEIGHT WATCHERS

Steps:

• Preheat oven to 350 degrees F.
• Put tomato sauce in a small saucepan and add the dried minced onion, garlic powder, Italian seasoning, oregano, basil, salt and pepper. Bring to a simmer.
• Cook and drain cavatappi according to the directions but subtract 1 minute from the cook time.
• Poor noodles back into the pan they were cooked in. Add the chicken, spinach and spaghetti sauce, then stir it all up.
• Pour into a casserole dish and sprinkle the mozzarella cheese on top.
• Bake for 20 minutes or until the cheese is melted and it's heated through.

CREAMY PASTA WITH SPINACH - WEIGHT WATCHERS FREESTYLE

Steps:

• Bring a pot of water to a boil. Add the pasta and cook according to the directions on the box.
• In a medium sauce pan add the tomato sauce, chicken broth, dried minced onion, garlic powder, Italian seasoning, salt and pepper. Bring to a simmer and let cook 5 minutes, stirring occasionally.
• Cut the cream cheese into small pieces and add to the sauce. Stir occasionally until the cream cheese is melted.
• Add the Parmesan cheese and spinach. Cook 5 more minutes.
• Add the pasta to the sauce and stir together.

CHICKEN AND SPINACH LASAGNA

Steps:

• Preheat oven to 350ºF. Coat a large, deep lasagna pan with cooking spray. Measure 2 cups of marinara sauce; set aside.
• Heat oil in a large skillet over medium-high heat. Add onion; cook and stir until almost tender, about 3 to 4 minutes. Add chicken; cook until no longer pink, stirring frequently, about 4 to 5 minutes. Add remaining marinara sauce to skillet and stir until well combined; set aside.
• Mix together ricotta cheese, egg whites, garlic powder and Italian seasoning in a large bowl until well combined.
• To assemble lasagna, place 2 cups of reserved marinara sauce on bottom of dish. Layer with 3 noodles, 1/3 of ricotta mixture, 1/3 of spinach, 1/3 of mozzarella cheese and 1/3 of chicken-sauce mixture; repeat layers ending with chicken-sauce mixture. (Make sure to spread ingredients to edge of noodles.)
• Cover baking dish with aluminum foil. Bake lasagna for 20 minutes. Uncover; sprinkle with remaining mozzarella cheese and bake until cheese is melted and edges are bubbly, about 20 minutes more. Remove from oven and let stand 10 minutes before slicing into 8 pieces.

SPINACH RING

Steps:

• Preheat an oven to 375. Butter a 1 1/2-qt ring mold.
• Place spinach in a food processor and puree.
• Melt 1 Tbs. of butter in a saute pan over medium heat. Add spinach, raise the heat to high and cook, stirring, until all moisture has cooked away, 1-2 minutes. Reduce heat to medium.
• Stir in the flour, salt and pepper. Slowly pour in the warm milk, stirring constantly until smooth and thickened. Add the paprika and cook for 4 minutes longer.
• Remove from heat and add 1/2 cup of the cheese and the remaining Tbs. of butter. Stir in the eggs and pour into the prepared mold. Sprinkle the top with the remaining 1/4 cup cheese. Place in a baking pan and pour hot water into the pan to reach halfway up the sides of the mold dish. Bake until firm or lightly browned, 30-40 minutes.
• Remove from heat and let sit for a few minutes. Run a knife around the edges, then invert onto a serving platter.
• Serve hot.
• You can have it with the Bechamel sauce or without.

SPINACH AND CHEESE-STUFFED CHICKEN BREASTS

Steps:

• Preheat the oven to 425°F. Spray a nonstick baking sheet with nonstick spray.
• Whisk together the egg whites with the water in a small bowl. Place the bread crumbs in another small bowl.
• Lightly pound the chicken between 2 sheets of wax paper with a mallet or rolling pin to 1⁄4-inch thickness. Top each chicken breast with one-quarter of the spinach, 1 half slice of cheese, and 4 slices of pepperoni. Roll up each chicken breast from a short side.
• Dip the chicken, one piece at a time, into the egg white mixture, then into the bread crumbs. Place the chicken, seam-side down, on the baking sheet.
• Spray the tops of the chicken lightly with nonstick spray. Bake until the chicken is cooked through and the crust is golden, about 25 minutes. Cut each roll into 4 or 5 slices. Yields 1 chicken roll per serving.

WEIGHT WATCHERS CHICKEN SPINACH CRESCENT RING

Steps:

• Place Cresent Rolls with points out to edge and create a ring. Spread cream cheese on cresent rolls, place spices of your choice on top of cream cheese, place spinach on cream cheese, next evenly spread grilled chicken, then mexican cheese.
• Now pull up points of cresent rolls and wrap around ingredients and tuck under the top.
• Bake at 375 for 14 minutes.