Chicken Pot Pie Bundles

These were a huge hit at my house.... my kids loved them!  -Jolynn

Ingredients

• 1½ tablespoons canola oil, divided
• 1 large carrot, peeled and cut into 1/4-inch dice (about 1 cup)
• 1/2 small onion, cut into 1/4-inch dice (about 1/2 cup)
• 2 cloves garlic, minced
• 1 pound boneless, skinless chicken breast halves, cut into 1/2-inch dice
• 2 teaspoons chopped fresh tarragon or 1/2 teaspoon dried tarragon
• 1/2 teaspoon kosher salt
• Pinch of black pepper
• 1 cup all-natural chicken broth
• 4 teaspoons cornstarch
• 3/4 cup frozen petite peas, thawed
• 3/4 cup frozen corn kernels, thawed
• 2 tablespoons grated Parmesan cheese
• 12 egg roll wraps (NOT the smaller wonton wrappers)

Directions

1. Preheat the oven to 350°F. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the carrot and onion and cook, stirring frequently, until softened, about 5 minutes. Add the garlic, and cook 1 minute more.
2. Stir in the chicken, tarragon, salt, and pepper. Cook until the chicken is no longer pink, about 5 minutes.
3. Place the broth and cornstarch in a bowl and whisk until well combined. Add to the skillet along with the peas and corn, and bring the liquid to a simmer, stirring constantly. Continue to simmer and stir gently until the sauce thickens, about 2 minutes.
4. To prepare the bundles, use a muffin pan with 12 medium-size cups (do not coat with nonstick cooking spray). Gently place 1 egg roll wrap into each cup, letting it extend over the sides.
5. Place a generous 1/4 cup of the chicken mixture into each wrap, and sprinkle the Parmesan cheese on top. Fold the corners up and over the top of the filling and press to seal the edges (it doesn’t have to be perfect!). Brush the remaining oil on top of each bundle.
6. Bake until golden and crisp,12 to 15 minutes. Cool slightly before eating.

Nutrition Information per Serving (2 bundles): 360 calories, 7g fat (1g saturated, 0.4 omega-3), 680mg sodium, 48g carbohydrate, 3g fiber, 24g protein, 70% vitamin A, 15% iron

9 Points Plus Values (2 Bundles)

Recipe Courtesy of Meal Makeover Moms

CROCK POT SALSA CHICKEN

This is the recipe for my chicken tacos.

-Kris

4 chicken breasts (about 2 lbs.)
½ pkg. taco seasoning
1 cup salsa
¼ cup fat-free sour cream

1.      Spray crock pot with Pam.  Add chicken, sprinkle with taco seasonings, and top with salsa. 
2.      Cook on low for 6-7 hours. 
3.      When ready to serve, shred chicken with 2 forks (easy!), then add sour cream and stir thoroughly. 
4.      Serve over brown rice, or use to make tacos, enchiladas or taco salads.
5.      Leftovers freeze very well.

Makes 6-8 shredded servings (4 to 5 PointsPlus values each) [verified with Recipe Builder on eTools]

Orange Chicken with Broccoli

Serves: 4

PointsPlus Value: 5

4 tsp vegetable oil

1 Tbsp minced peeled fresh ginger

1 pound skinless boneless chicken breasts, cut crosswise into ½-inch strips

2 cups broccoli florets

¼ cup water

½ cup low-sodium chicken broth

¼ cup orange juice

3 Tbsp reduced-sodium soy sauce

1 tsp cornstarch, dissolved in 1 Tbsp water

1 orange, peeled and sectioned

In a medium nonstick skillet over medium heat, heat the oil.  Add the ginger and sauté, stirring often, 2 minutes.  Transfer to a small plate with a slotted spoon.

In the same skillet, sauté the chicken until cooked through, about 5 minutes.  Transfer to another plate.  In the skillet, combine the broccoli and water, stirring to scrape up the browned bits fro the bottom of the pan;  cook, covered, until tender-crisp, 3-4 minutes.  Return the chicken to the skillet; stir in the broth, orange juice, and soy sauce.  Add the dissolved cornstarch; cook, stirring frequently, until the mixture boils and thickens slightly.  Add the orange; heat through.  Top with the ginger and serve.

Per Serving(about 1 cup):  221 cal, 6g fat, 1g sat fat, 0 g trans fat, 66mg chol, 389mg sod, 12g carb, 3g fib, 29g prot, 49mg calc.

PointsPlus Value: 5

Crockpot Chicken Stroganoff

Makes 6 servings
5 PPV per serving

1 pound boneless, skinless chicken
1 container (16 oz) fat free sour cream
1 packet powdered onion soup mix
1 can fat free cream of chicken soup
1 small can mushrooms
Add all ingredients to crock pot. Cook on low for 6 hours


You could pour this over noodles or a baked potato.

Lemon Chicken Pasta Recipe

Cooking Spray
1 tsp olive oil
2 garlic cloves, minced
6 oz skinned, boned chicken breast, cut into 1/4" wide strips
1/2 c. frozen peas, thawed
1/3 c. shredded carrots
1/2 c. low-salt chicken broth
2 Tbsp tub-style light cream cheese
2 cups hot cooked Farfalle, cooked w/out salt or fat (about 1 1/4 cups uncooked bow tie pasta)
3 Tbsp grated parmesan cheese
1/2 tsp grated lemon rind
1/8 tsp salt
1/8 tsp pepper

1.  Coat a large nonstick skillet with cooking spray; add oil, and place over med-high heat until hot.  Add garlic; saute' 15 seconds.  Add chicken; saute' 1 minute.  Add peas and carrots; saute' 1 minute.  Remove chicken mixture from skillet; set aside.

2.  Add chicken broth & cream cheese to skillet, and cook over medium-high heat 3 minutes or until cream cheese melts, stirring constantly with a whisk.  Return chicken mixture to skillet.  Stir in pasta, parmesan cheese, lemon rind, salt & pepper, cook 1 minute.

YIELD:  2 servings (serving size 1 1/2 cups)

10 Points Plus Value