Posted in Poultry, Tips/Hints

Make Ahead Meals – Week 2

Making Southwest Chicken Skillet in advance: Cook chicken in skillet until done then remove from stovetop and place in the refrigerator.  About 15 minutes before it is time to eat, reheat the chicken on the stove for about 10 minutes or until it reaches a boil on medium heat then remove chicken, add cheese, broil and serve.

Southwest Chicken Skillet

Southwest Chicken Skillet

Serves 4

Prep Time: 5 minutes

Cook Time: 30 minutes

Estimated Values per Serving:

Calories: 260                        Fat: 6 grams                          Points: 6


4 bone-in skinless chicken breasts

Salt and pepper

5 scallions – white parts only chopped

1 jalapeno pepper – finely chopped

1 can (28 ounces) diced tomatoes

1 tablespoon fresh cilantro

1 ½ teaspoons chili powder

1 tablespoon garlic powder

1 tablespoon onion powder

½ reduced fat shredded Mexican blend cheese


  1. Heat a large skillet on medium high heat and spray with cooking spray.  Season chicken breasts with salt and pepper and add to the skillet.  Brown for about 3 – 5 minutes on each side.
  2. Remove chicken from skillet and set aside.  Reduce heat to medium and add scallions and jalapeno pepper.  Sauté for about 5 minutes until browned.
  3. Add tomatoes, cilantro, chili powder, garlic powder and onion powder and bring to a boil.  Add chicken breasts to the skillet, cover and simmer for about 20 minutes (or until chicken is cooked through.
  4. Preheat the broiler on high heat.  Remove chicken breasts from skillet and place in an oven safe pan.  Sprinkle a little cheese on each breast and broil for about 2 minutes or until cheese is melted.
  5. Pour sauce into a serving platter, top with chicken breasts and serve.
Posted in Saute`, Vegetables

Garden Vegetables

Our dinner tonight is a classic Italian recipe that makes good use of our garden vegetables.  Giambotta is classically made with potatoes and I have included them in the recipe below.  However, you may notice that the picture is showing a vegetable stew over pasta.  This is because we did not have any potatoes in the house so I substituted with 8 ounces of penne.  You can do the same if you prefer. 

This is always a vegetarian meal but if your family likes to include meat at, this is a great accompaniment on top of grilled chicken breasts.



Italian Vegetables Stew (Giambotta)

Serves 8

Prep Time: 15 minutes

Cook Time: 30 minutes

Estimated Values per Serving (without bread and cheese):

Calories: 80                           Fat:  trace                               Points: 1


1 large onion – chopped

1 bell pepper (green or red) – chopped

2 cloves garlic – minced

1 large (or 2 medium) zucchini – cut into 1 inch pieces

1 cup white wine

½ pound string beans

2 cans (28-ounces each) diced tomatoes

2 tablespoons fresh basil – chopped

1 teaspoon dried oregano

Salt and pepper to taste

2 potatoes – diced


  1. Heat a large saucepot on medium heat, spray with cooking spray and add onion.  Sauté onion for about 5 minutes until soft.  Add pepper and sauté.  Add garlic and sauté for 1 minute.
  2. Add zucchini, wine and string beans and sauté for 5 minutes. 
  3. Add tomatoes, basil, oregano and salt and pepper, cover and allow to simmer for 15 minutes.
  4. Add potatoes and simmer for about 10 minutes longer or until potatoes are soft.
  5. Serve with Italian bread and parmesan cheese on the side.