Oatmeal Apple Cookies

Source: Recipezaar

Ingredients:
3/4 cup shortening
1 1/4 cups firmly packed brown sugar
1 large egg
1/4 cup milk
1 1/2 tsps vanilla
1 cup flour
1 1/4 tsps cinnamon
1/2 tsp salt
1/4 tsp baking soda (I used 1/2 tsp)
1/4 tsp nutmeg
3 cups quick oats
1 cup peeled diced apple
3/4 cup raisins

1. Preheat oven to 375 degrees and grease cookie sheet.
2. Combine shortening, sugar, egg, milk and vanilla in large bowl.
3. Beat at medium speed until well blended.
4. Combine flour, cinnamon, salt, soda and nutmeg in a small bowl and mix into creamed mixture until just blended.
5. Stir in oats, apples and raisins.
6. Drop rounded tablespoonfuls of dough about 2-inches apart onto prepared cookie sheets.
7. Bake for 13 minutes or until just set.
8. Cool for a minute or 3 on cookie sheets and then remove to a wire rack to cool completely.

Crock Pot Chicken n' Dumplings

Source: Weight Watchers

Ingredients:
2 cans Tyson Chunks of Chicken Breast in Water
2 cans of 98% Fat Free Cream of Chicken soup
1 small onion chopped
1 Bag Frozen Veggies (any you like)
1 cup 1% milk
2 cups Reduced Fat Bisquick
3/4 cup water
2 TBSP fresh herbs
2 tsp Poultry Seasoning
Salt & Pepper to taste

1. In Crock pot, place chicken (one can drained, one can undrained)
2. Add condensed soup (both cans), frozen veggies, milk, onion, and one tsp of poulty seasoning
3. Cook on high for 2 1/2 hours or low for 6-8 hours
4. 45 minutes before you want to eat, mix reduced fat Bisquick mix, 3/4 cup water, fresh herbs and remaining tsp of poultry seasonings
5. Place by large spoonfuls on top of mixture in crock pot
6. Cover crock pot and let dumplings cook for 45 minutes or until firm (took me almost 1 1/2 hours to firm)

Stove Top One-Dish Chicken Bake

Source: Weight Watchers

Ingredients:
1/3 cup fat-free sour cream
1 package bread stuffing dry mix
1 pound uncooked boneless, skinless chicken breast, cut into 1-inch pieces
1 2/3 cup hot water
1 serving 98% fat free cream of chicken soup

Directions:
Preheat oven to 400 degrees. Add hot water to stuffing mix; stir just until moistened. Set aside.

Place chicken in 13x9 inch baking dish or 2 quart casserole dish. Mix soup and sour cream until well blended; pour over chicken. Top with stuffing.

Bake 30 minutes or until chicken is cooked through.

Notes:
You can also prepare this as directed and add 1 cup of mixed veggies before covering with soup mixture. Does not increase points.

4 points per serving
6 servings

Baked Chicken

Baked Chicken
Source: Weight Watchers

Ingredients:

1 lb boneless skinless chicken breasts

1/2 tsp salt

1/4 tsp pepper

1 tsp olive oil

2 tsps fresh lemon juice

2 tsps fresh rosemary (I used fresh thyme)

2 tsps fresh parsley

1/4 cup chicken broth

Directions:

Preheat over to 400 degrees. Coat a small, shallow roasting pan with cooking spray.

Season both sides of chicken with salt and pepper. Transfer chicken to prepared pan and drizzle with oil; sprinkle with lemon juice, rosemary and parsley. Pour broth around chicken to coat bottom of pan.

Bake until chicken is cooked through, about 30-35 minutes.

Yields: 4 servings (3 points each)

Carrot Cake

Source: friend of a friend of a friend!

Ingredients:

3 cups grated carrots

2 cups sugar

4 eggs

1 cup vegetable oil

2 cups flour

2 tsps cinnamon

2 tsps baking soda

1 tsp salt

1 tsp vanilla (I used my homemade vanilla!)

*I also added freshly grated nutmeg

Directions:

Spray 2 round metal baking pans with Pam for baking. Mix wet ingredients, then mix in dry ingredients. Add carrots, one cup at a time. Bake at 325 degrees for 30-45 minutes until toothpick comes out clean. Let cool in pans on wire rack until almost cool.

Cream Cheese Frosting:

Combine:

1 stick margarine

1 8oz package cream cheese

1 box (1 lb) powdered sugar

2 tsps vanilla

Crispy Provençal Chicken Nuggets

Crispy Provençal Chicken Nuggets
Source: Vintage Victuals

Ingredients:
2 TB extra virgin olive oil
2 TB vegetable oil
2 chicken breasts, cleaned and cut into 1" pieces
1 cup flour
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 large egg, lightly beaten
1 1/2 cup panko bread crumbs
1 1/2 teaspoons herbes de provence
1 teaspoon salt

Directions:
Preheat your oven to 350 degrees. Pour your oil into a large baking dish or 9x13" pan, mixing the oils together. Set aside.

Next, you want to set up three shallow bowls on your counter for a dipping-assembly-line. Set up your chunks of chicken at the beginning of the line. In the first bowl, mix together the flour, salt, and pepper. In the second bowl, lightly beat your egg. In the third bowl, mix together your panko bread crumbs, the herbes de provence, and the second teaspoon of salt. Next, just take each chunk of chicken, coat it in the flour mixture, then coat it in the egg, and then roll it around in the panko mixture and put it in your prepared baking dish!

You should have just 1 layer of chicken on the bottom of your dish. If you have any panko mixture leftover, I would just pour it over the top for some extra crispiness.

Bake, covered, for 25 minutes. Then remove the cover and bake for another 10-15 minutes (depending on the size of your nuggets).

Chicken Salad

Chicken Salad

Source: Food Network

Ingredients
4 cups diced cooked chicken

1 stalk celery, cut into 1/4-inch dice
4 scallions, trimmed and thinly sliced or 1/4 cup sweet onion cut into 1/4-inch dice (I omitted)
1 1/2 teaspoons finely chopped fresh tarragon or fresh dill
2 tablespoons finely chopped parsley
1 cup prepared or homemade mayonnaise
2 teaspoons strained freshly squeezed lemon juice

1 teaspoon Dijon mustard
2 teaspoons kosher salt
Freshly ground black pepper

Directions
In a mixing bowl, toss together the chicken, celery, scallions and herbs. Set aside.
In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste. Add to the chicken and mix gently until combined. Refrigerate until ready to serve.