Marry Me Chicken Soup

Marry Me Chicken Soup

adapted from  Allrecipes

We had Marry Me Chicken and Marry Me Pasta so why not Marry Me Chicken Soup with pasta.

By baking the chicken with the seasoning rather than buying a rotisserie chicken, you get to keep the flavor on the chicken rather than losing it when you remove the skin to shred the chicken; not to mention it is cheaper.

This recipe is not designed for someone who is watching their fat and calories. To lighten it up and to reduce the number of WW points, you can substitute the fat free cream cheese for the cream cheese and half & half (6-5 WW points / serving) or fat-free evaporated milk (4-3 WW points / serving) for the heavy cream.

Serves 2-3                                                            17-11 WW points / serving

1 large boneless, skinless chicken breast

1 tsp. Homemade Rotisserie Chicken Seasoning or store bought

2 2/3 Tbsp. drained julienne-cut sun-dried tomatoes packed in oil with Italian herbs
1 tsp. oil from sun-dried tomato jar, divided
1/2 cups chopped yellow onion
1 medium garlic cloves, minced (about 1 1/3 teaspoons)
1 Tbsp. tomato paste
2 2/3 cups Homemade chicken stock or canned broth
1/3 cup heavy whipping cream
1 1/3 tsp. chopped fresh basil, plus more for garnish (optional)
2/3 tsp. kosher salt
1/2 tsp. dried Italian seasoning
1/3 tsp. garlic powder
pinch crushed red pepper, plus more for garnish
2 oz. small shell pasta, cooked
1 cup packed fresh baby spinach, chopped
2 oz. cream cheese, cubed, at room temperature
1/2 oz. Parmesan cheese, finely shredded, plus more for garnish

1. Preheat the oven to 375F
2. Season the chicken with the Homemade Rotisserie Seasoning and place in a baking dish.
3. Bake the chicken in the preheated oven until cooked to 155F, about 20 minutes; Set aside to cool.
4. Preheat the oil from the sun-dried tomatoes in a soup pot; when shimmering add the onions and garlic.
5. Cook until the onions have softened, about 3-4 minutes
6. Add tomato paste and sun-dried tomatoes; cook, until tomato paste turns a deeper red, about 2 minutes.
7. Stir in broth, cream, basil, salt, Italian seasoning, garlic powder, and crushed red pepper; Bring to a simmer over medium, stirring occasionally for about 20 minutes to blend flavors.
8. Meanwhile shred the cooled chicken.
9. Reduce heat to low; Add the spinach, 2/3 cup shredded chicken, cream cheese, and Parmesan.
10. Cook, stirring often, until cream cheese and Parmesan are melted and chicken is heated through, about 5 minutes.
11. To serve place,  divide the pasta between the soup bowls; Ladle the soup over the pasta.
12. Prior to serving, garnish with additional Parmesan, basil, and red pepper, if desired.

Enjoy!

Herby Turkey Burgers

Herby Turkey Burgers

adapted from Whole Foods

I love the ready to use sun-dried tomatoes. You do not need to rehydrate them and you don't get the added oil.

Makes 4 servings

1 lb. ground turkey breast
6 ready to use sun-dried tomatoes 
2 Tbsp. chopped fresh parsley (or 2 tsp. dried)
2 Tbsp. chopped fresh basil (or 2 tsp. dried)
1 tsp. garlic powder
Kosher salt and freshly ground black pepper
4 hamburger buns 

3 Tbsp. garlic-lemon aioli
Your favorite burger toppings - lettuce, sliced tomatoes, onions etc.

1. Gently mix the turkey, sundried tomatoes, parsley, basil, garlic, salt and pepper. 
2. Form into 4 patties, making an indentation in the middle of each one to help the burgers cook evenly. Cover and refrigerate an hour to blend flavors.
3. Grill patties until firm and browned, about 3 to 5 minutes per side. 
4. Serve on toasted buns with garlic-lemon sandwich aioli and your favorite burger toppings.

Enjoy!

Pepperoni Pizza Salad

Pepperoni Pizza Salad

adapted from Taste of Home

All the things you love about a pepperoni pizza without all the calories. Toss on any vegetables that you like on your pepperoni pizza and leave off any that you do not. 

To reconstitute sun-dried tomatoes place them in a cup of boiling water and let stand for about 5 minutes.

Makes 1 serving                                                                  4 WW pp /serving

1 Tbsp. sun-dried tomatoes (not in oil), reconstituted if necessary
2 cups torn lettuce
1 Tbsp. fat free mozzarella
10 slices turkey pepperoni, quartered
1 Tbsp. chopped red onion
1 mini bell pepper sliced into rings
2 Tbsp. chopped tomato
1 Tbsp. grated parmesan cheese
2 small black olives, chopped
2 Tbsp. reduced fat Italian dressing

1. Toss all ingredients except the dressing in a bowl.
2. Serve dressing on the side for portion control.

Enjoy!

Creamy Tuscan Chicken

 Creamy Tuscan Chicken

adapted from Julia's album

Makes 2 servings                2 WW Blue points

4 thin small boneless, skinless chicken breasts

1/4 tsp kosher salt

1/4 tsp freshly ground black pepper

1/4 tsp paprika

1/4 tsp garlic powder

1/2 tsp Italian seasoning

Cooking spray

2 cloves garlic, minced

2 ounces sun-dried tomatoes, chopped (not packed in oil - rehydrated if dry)

1/2 cup artichoke hearts, chopped

1 Tbsp capers

3 ounces fresh spinach

1/4 tsp paprika

3/4 cup fat free evaporated milk

salt to taste

1. Mix together the kosher salt, black pepper, paprika, garlic powder, Italian seasoning until well combined.
2. Season both sides of the chicken breasts with the seasoning mix.
3. Cook the chicken in a hot skillet coated with cooking spray, about 4 minutes per side or until cooked through. Remove from pan and keep warm.
4. In the same pan, saute the garlic, sun-dried tomatoes, artichokes and capers for about 1 minute.
5. Add the spinach and cook until it wilts.
6. Add the evaporated milk to the skillet with the paprika. Bring to a simmer and simmer for 1 minute, stirring. Season to taste with salt and paprika.
7. Add the cooked chicken to the sauce. Spoon the sauce over the chicken and cook until the chicken is heated through.

Enjoy !