Stuffed Chicken with Squash, Zucchini and Cheese (

I love chicken with a little ZING to it!!  The lemon juice in this gives this chicken just enough ZAP to tantalize your taste buds and the veggies stuffed inside mixed with three cheeses gives you all the yummy gooey-ness of a comfort food!

 

AND the kids will never know the veggies are in there! *wink*

 

 

(Sorry for the bad pic.. different phone.)

CALORIES (per serving): 270. CARBS 14.  FAT 8.  PROTEIN 35.
Serving size is two stuffed breast cutlets.

 

Ingredients:

 

8 boneless, skinless thin chicken cutlets, about 3 ounces each.

1/4 cup Kraft Shredded Mozzarella cheese

1/4 cup + 2 tablespoons Kraft Shredded Parmesan & Romano cheese. (in the pasta isle in a glass jar)

1/2 Italian style bread crumbs

1 cup shredded fresh yellow squash

1 cup fresh shredded zucchini

the juice from one fresh lemon

one garlic clove, minced

1 tsp salt

3 tsp pepper

 

The How to:

This is actually very easy to do!  The chicken cutlets are very thin, and you are simply rolling them up!  No need for toothpicks!!! 

 

Rinse your cutlets and pat dry with paper towels.  Lay on clean paper towels and GENTLY sprinkle with salt and pepper.

 

Pam spray a 9X 13 baking dish and preheat your oven to 350 degrees.

 

In one small bowl, (a dinner bowl works well)  mix 1/2 tsp oil, the remaining pepper, a pinch of the remaining salt, the juice one one lemon and stir well. place a spoon in the bowl.

 

In a slightly larger bowl, place 2 tablespoons of the Parm/Romano cheese and the bread crumbs and toss with your fingers.

 

Prepare your workspace.  Left to right you should have your chicken breast, your workplace to roll your chicken, your two bowls and your baking dish to lay the chicken in.

 

In a non stick pan, place 1/2 tsp oil, garlic, squash, zucchini and 1/4 cup of the Parm/Romano cheese.  Saute for no more than 3 minutes.  Remove from heat and allow to cool completely.  Once cooled, add the Mozzarella cheese and stir well.

 

You will do each breast one at a time...

 

On your working surface, flip your chicken breast cutlets over (smooth breast side down) and place 2 measured tablespoons of the vegetable mixture on top of the breast. (measure the mixture well, do not allow spoons to be "heaping")

 

Take the breast over the bowl with the liquid in it.  Spoon the lemon juice mixture over it, and spoon over both sides, without letting go of the breast.

 

Place the breast over bread crumb bowl and cover the breast completely. (try not to turn the breast, as it will lose shape.  The best way to do this is to pick up some of the crumbs in one hand, place the breast in the bowl then cover with the crumbs you picked up.. press gently, then pick up, and gently shake excess.)

 

Transfer the breast, Seam side down into the Pam sprayed baking dish. Gently spray the tops of the chicken with a non stick cooking spray. I use olive oil spray, but also enjoy the butter flavor!  Bake for 45 minutes, uncovered.

 

Served with a half cup serving of chopped broccoli and a half cup serving of carrots, gently salted and without butter, the total meal is 308 calories!!!

 

I hope you enjoy it! <3

 

~Evilone

 

 

 





Turkey Enchiladas (674 Calories - large portion)

Hey Everyone!  Tonight I'm sharing one of my favorite meals, Turkey Enchiladas!  At first, when I heard about these... I wasn't sure about it.  Personally, I'm not a big fan of turkey.  It's dry, and unless its smothered in gravy, or on a sandwich covered in tons of mayo.... (neither is a great choice for someone trying to lose weight!)  Then I just don't want it.  But then, THEN... I made this...

 

The serving size is 2 tortillas, but its SUCH a huge portion, I usually opt for a splurge! Instead of two, I will put one on my plate, and add a slice of Velveeta cheese to my broccoli!! (Everything seen here is portion sizes, other than the cheese.  This was hubby's plate!)

 

CALORIES: 674. CARBS 88. FAT 19. PROTEIN 38. (for 2 enchiladas)

 

Before we get to the recipe, I wanted to share HOW I cooked my turkey.  The reason for this is because several of my recipes I am going to be adding this week will call for "leftover turkey" and i do not mean ground turkey you find at the grocery store.  See, I cook on a budget.. and when I can find a big turkey in the grocery store for $20.. well, I'm going to buy that bird, cook it and feed my family for an entire week on it. 

 

"But MOM?"

 

"Oh honey, turkey AGAIN?

 

"Ugh, I'm so sick of leftovers!"

 

I promise those are NOT words you will hear from my family when I cook using the same meat for 5 days in a row, and I promise, it wont be with yours either.. but we will get to that later.

 

So, how I cook my turkey, for the calories in my recipes that call for "Leftover Turkey." 2 Cups diced  (and packed in the cup) is right around 475 calories.

 

I use a roasting bag and cook a whole turkey in the oven. (If i have just a breast, I cook it in the crock pot.)  I clean the bird, rinse and pat dry. Gently salt the inside of the bird and toss in an onion (peeled and sliced into quarters)  and two WHOLE stalks of celery. (rinse, but do not trim of leaves.)  Then put the bird in the bag (per directions) and Pam spray the top of the bird. (this is in place of the butter.) and cook until done.  You want your turkey to *almost* fall off the bone.  Any less, it wont be done and any more, it will be dry.   **IF YOU COOK IN THE CROCK POT, COOK BREAST SIDE DOWN** This will cause all juices to run into the breast, rather than out of it.

 

Now, back to the recipe.

 

Ingredients:

2 cups Leftover Turkey, diced.

1 1/2 cups leftover stuffing, prepared. (I just prepare a box of stove top and measure out what i need)

1 packet turkey gravy mix. prepared with 1 1/2 cups of water (NOT 1 cup like it calls for) You will need one cup for the mix, and 1/2 cup to put in the baking dish.

(OR Brown gravy mix, we have made it with both, and prefer the brown however my mother in law's family prefers with the turkey gravy!)

1/4 cup Shredded Mozzarella Cheese (for the filling)

1/2 cup Shredded Mozzarella Cheese (for the top) 

1/2 can DRAINED Hunt's Diced Tomato's

1 pack (8 each) My Essentials 130 calorie 9 inch round Burrito Size Flour Tortillas.

 

Directions:

Mix in a large bowl, the turkey, stuffing, 1/4 cup mozzarella cheese, and ONE CUP of the gravy. Mix together well.  Warm tortillas. Pam spray a 9X13 baking dish. Place 1/2 cup of the gravy mix into the baking dish. Lay out each tortilla and Measure 3 tablespoons... (not a standard spoon you pulled out of your drawer.  USE a tablespoon!)  of the stuffing mix into the center of each tortilla. Roll and place, seam side down into the baking dish.  You will not use all of the stuffing mix.  The tortillas should fill the baking dish.  Top the rolled tortillas with the remaining stuffing mix, then top with the tomato's. Sprinkle the remaining cheese on top and if you wish.. top with peppers or black olives! (not included in the calorie count)

 

This is what you should have so far!!

  

 

Cover with foil and bake at 350 degrees for 35 minutes.  Remove foil and bake another 5 minutes.

 

and now you have a yummy meal to feed a bunch! 

 

 

 

Enjoy!  ~Evilone