Tag: Chicken

Italian, Pasta

Chicken, Spinach, and Cheese Meatballs

by aspoonfulofsimpleblogLeave a Comment on Chicken, Spinach, and Cheese Meatballs

I’ve been trying out a lot of new recipes from one of my favorite food blogs, Once Upon a Chef, and this was my take on her Turkey, Spinach, and Cheese meatballs. These cheesy, light meatballs pack the punch of a traditional meatball with a little extra flavor due to the added cheese.

Ingredients

1 lb ground chicken breast

1 package sweet Italian chicken sausage, removed from the casings

1 yellow onion, finely diced

3 oz. chopped fresh and frozen spinach (squeeze the water out if frozen)

3 cloves garlic, minced

1 egg, beaten

1/2 cup whole wheat seasoned breadcrumbs

Olive oil spray, for the baking sheet

1 cup shredded mozzarella cheese

1/3 cup grated parmesan cheese

28 oz. can of tomato sauce

2 tbsp Italian seasoning (for the sauce)

Directions:

  1. Combine the spinach, onions, garlic, and egg in a large bowl
  2. Add in the ground chicken breast and ground chicken sausage, removed from the casings
  3. Mix in the seasoned breadcrumbs, parmesan, and mozzarella until well combined. Use your hands but be careful not to overwork the meat!
  4. Spray a large baking sheet with olive oil and roll 1-2 inch meatballs using your hands (my batch made about 20 large meatballs). Space them evenly on the baking sheet.
  5. Place under the broiler for 10-12 minutes, until the tops get a little golden and crispy looking.
  6. On the stovetop, heat up the tomato sauce seasoned with Italian seasoning. Add in the broiled meatballs and cover the tops with the sauce. Simmer on low-medium heat for about 10 minutes until fully cooked through.
  7. Serve over pasta or with a side of veggies!
Mix up the egg, spinach, onion, and garlic
Combine the meats and cheeses until well combined
Before broiling…
After broiling…notice those beautiful crispy tops!
Simma simma…
And enjoy!
Instant Pot, Under 10 WW SmartPoints

Instant Pot Chicken and Dumplings Soup

by aspoonfulofsimpleblogLeave a Comment on Instant Pot Chicken and Dumplings Soup

With tomorrow being October, soup season is in the air (though I never stopped making it)! This decadent soup is perfect for a cozy night in, and in the Instant Pot, it can’t be any easier!

Ingredients

1.5 lbs boneless, skinless chicken thighs

4 cups celery, chopped

4 cups carrots, chopped

1 yellow onion, diced

4 cups chicken broth

1 package Grands! Homestyle Biscuits dough (8 biscuits)

2 bay leaves

1 tsp ground sage

1 tsp dried parsley

1 tsp garlic powder

1 tbsp butter

Salt and pepper, to taste

Directions

  1. Set the Instant Pot to saute mode. Melt the tbsp of butter and add in onions. After a minute, add in carrots and celery.
  2. After you have sautéed for about 4 minutes, add in thyme, garlic powder, parsley flakes, ground sage, bay leaves, salt, and pepper. Stir it together with veggies.
  3. Add in chicken broth and chicken thighs.
  4. Take biscuit dough out of the package and cut in quarters. Sprinkle them with salt, pepper, and a little ground sage for flavoring.
  5. Place quartered biscuit dough on top of chicken thighs in the Instant Pot.
  6. Close and lock the Instant Pot. Set the valve to “sealing.”
  7. Cook on high pressure for 5 minutes. After pressure builds and cooking time has completed, allow to naturally release pressure for 15 minutes (timer should read LO:15). Then, do a quick release of the pressure.
  8. Break up biscuits that may have stuck together. Remove chicken thighs and shred. Return shredded chicken back to soup.
  9. Serves six!
Before cooking! Ready to place biscuits on top.
Raw dough placed on top! Ready to seal the Instant Pot for cooking.
Set timer for 5 minutes, high pressure.
After cooking is done, let pressure naturally release for 15 minutes. Instant Pot should look like this! Then, quick release the remaining pressure.
Break up biscuits, shred chicken, and serve!

Weight Watchers Freestyle SP: 10 points per serving (6 servings total). Points were calculated using the Recipe Builder on the WW app.

Print a copy for your recipe binder!

Note: Nutrition information may not be exact. Ingredients were estimated and entered using verywellfit.com’s Nutrition Calculator.
Italian, Pasta, Under 10 WW SmartPoints, Under 5 WW SmartPoints

Air Fryer Chicken Parmesan

by aspoonfulofsimpleblogLeave a Comment on Air Fryer Chicken Parmesan

One of my absolute favorite classic Italian-American dishes is chicken parm. The one thing I hate about it is pan frying the chicken and having all that greasy mess in my house and in my food. Enter the air fryer! This air fried recipe is delicious, crispy, and flavorful!

Ingredients

2 lbs boneless, skinless chicken breast, cut into thin cutlets (about 6-8)

1 1/4 cups Italian seasoned Panko bread crumbs

1/4 cup finely grated parmesan cheese

1 egg

1/4 cup all purpose flour

Olive oil spray

1/2 teaspoon salt

1/2 teaspoon pepper

1 cup shredded mozzarella cheese

2 cups tomato/marinara sauce of choice

Directions

  1. Prepare three shallow bowls. Fill one bowl with the flour, one with the egg beaten with a little water to thin it out, and one with the breadcrumbs mixed with the parmesan cheese and salt and pepper.
  2. Pat each piece of chicken dry. Dredge each piece of chicken in the flour. Shake off excess. Then, dip in the egg. Finally, coat evenly with the breadcrumb mixture.
  3. Set your air fryer to 375 degrees F. Spray the basket lightly with olive oil spray. Place chicken in air fryer in an even layer (you will most likely have to work in batches). Lightly spray the top of the chicken with the olive oil spray.
  4. Cook for 8-10 minutes on one side until chicken starts to look crispy and browned. Then, flip chicken in air fryer using tongs.
  5. Cook for an additional 5 minutes until chicken reaches an internal temperature of 165 degrees F.
  6. Spoon tomato/marinara sauce onto cooked chicken in the air fryer. Then, layer with shredded cheese.
  7. Cook in the air fryer for an additional 2 minutes, or until melted to your liking!
  8. Serve with pasta or your favorite veggie!
Ready to coat the chicken! Note: I added a little salt and pepper to my egg bowl… I just love salt and pepper!
Coated and ready for the air fryer
Once the chicken is air fried and crispy, add the sauce and shredded cheese.

Weight Watchers Freestyle SP: 5 points per serving (6 servings total). Points were calculated using the Recipe Builder on the WW app.

Print a copy for your recipe binder!

Note: Nutrition information may not be exact. Ingredients were estimated and entered using verywellfit.com’s Nutrition Calculator.
Appetizers, Asian, Under 10 WW SmartPoints, Under 5 WW SmartPoints

Teriyaki Chicken Meatballs

by aspoonfulofsimpleblog2 Comments on Teriyaki Chicken Meatballs

One dish that I never get sick of is a classic meatball. Now, being on Weight Watchers, I try to find some variations of meatballs that use as many 0 point foods as possible so I can pack as much flavor in without the guilt. These delicious teriyaki chicken meatballs are perfect as an appetizer or as a main dish over rice or noodles. Enjoy!

Ingredients

1 lb ground chicken breast

3 tbsp fresh minced ginger

3 tsp minced garlic

1/3 cup minced scallions (save additional for garnish)

2 tsp soy sauce

2 tsp sesame oil

1 egg

1/2 cup Panko breadcrumbs

Canola oil spray

Salt to taste

Garlic ginger teriyaki marinade, or other Asian sauce of choice (store bought)

Trader Joe’s Everything But the Bagel Seasoning, for garnish

Directions

  1. Preheat oven to 450 degrees F.
  2. In a large bowl, combine ground chicken breast, ginger, garlic, scallions, soy sauce, sesame oil, egg, bread crumbs, and salt. Mix well with your hands or a hand mixer until well combined.
  3. Spray a rimmed baking sheet with canola oil.
  4. Form meat into 20-24 small meatballs and place on the baking sheet (If the mixture feels too wet, add some extra breadcrumbs, but this mixture may feel a bit more wet and sticky than a traditional meatball! No worries!).
  5. Baked meatballs for 13-15 minutes, until browned and cooked through to an internal temperature of 165 degrees F. Turn meatballs with 5 minutes of cooking time left to avoid burning on the bottoms.
  6. Toss in a bowl with the garlic ginger teriyaki marinade and serve on their own for an appetizer or over rice or cauliflower rice!
Before cooking
Cooked and tossed in sauce

Weight Watchers Freestyle SP: 1 point per meatball with marinade. Points were calculated using the Recipe Builder on the WW app.

Print a copy for your recipe binder!

50 calories per meatball.
Note: Nutrition information may not be exact. Ingredients were estimated and entered using verywellfit.com’s Nutrition Calculator.
Instant Pot, Italian, Pasta, Under 10 WW SmartPoints

Instant Pot Chicken Piccata

by aspoonfulofsimpleblogLeave a Comment on Instant Pot Chicken Piccata

One of my favorite combination of flavors involves lemon, butter, olive oil, and garlic…but really, who wouldn’t like that? This Instant Pot chicken piccata recipe is a simple one pot meal that combines the functions of sautéing and pressure cooking to create the most delectable chicken and juices to pour over your favorite pasta, rice, or veggies.

Ingredients

1 1/2 lbs boneless, skinless chicken breast, cut thin or in strips (I bought tenderloins)

1/4 cup all purpose flour

2 tbsp olive oil

2 tbsp butter

2 lemons

1 clove garlic, minced

2 small shallots, finely diced

1 cup chicken broth

1/4 cup capers, rinsed and drained

Salt and pepper, to taste

Directions

  1. Pat chicken dry. If it is a thicker breast, butterfly it and slice it into thinner pieces. I used chicken breast tenderloins and they worked perfectly!
  2. Season chicken with salt and pepper. Place flour on a plate. Toss the seasoned chicken in the flour to coat.
  3. Place your Instant Pot in “saute” mode. Melt the butter and pour the olive oil in the pot until hot. Brown the chicken in the oil and butter until golden/brown on the outside (will not be fully cooked through yet). About 2-3 minutes per side. Do this in batches, if necessary.
  4. Remove chicken to a plate.
  5. Quickly add shallots and garlic to the hot oil and butter. Stir around for about 30 seconds – 1 minute until fragrant–be very careful not to burn them!
  6. Add chicken broth into the Instant Pot to deglaze (be sure to scrape off any stuck brown bits from the bottom of the pot during this step –this will prevent a “BURN” notice when pressure cooking).
  7. Squeeze in the juice of one lemon and layer slices from the other lemon in the liquid.
  8. Add chicken back into the pot and stir together.
  9. Close your Instant Pot with the lid and set the top valve to “Sealing” mode. Set to High Pressure for 4 minutes (more time may be needed for a thicker piece of chicken).
  10. Once 4 minutes has completed, allow for a natural pressure release for 5 minutes (don’t touch anything, pot will read LO:05).
  11. Release the pressure carefully, add in the rinsed and drained capers, and serve over pasta, rice, or veggies!

**NOTE: I do not thicken the sauce because I like to pour it over pasta as a lemon/butter sauce. Feel free to thicken it with additional flour at the end!**

Season the chicken
Dredge in flour
Brown in the butter/ olive oil
Remove chicken / add shallots and garlic to the Instant Pot
Deglaze pot with chicken broth / add lemon juice and lemon slices … then mix chicken back in and pressure cook for 4 minutes!
Ready to release the pressure and add the capers!
That sauce, though…
Serve and enjoy!

Weight Watchers Freestyle SP: 6 points per serving of chicken with sauce (add more for whatever you serve it with). This recipe makes 4 servings total. Points were calculated using the Recipe Builder on the WW app.

Print a copy for your recipe binder!


Note: Nutrition information may not be exact. Ingredients were estimated and entered using verywellfit.com’s Nutrition Calculator.
Instant Pot

Instant Pot Chicken Pot Pies

by aspoonfulofsimpleblogLeave a Comment on Instant Pot Chicken Pot Pies

One of my favorite things about the Instant Pot is the ability to cook something without having to watch it. Once you get it going, it does the work for you! Unfortunately with this recipe, you will need to put the pot pies in the oven to crisp up the crust, but the majority of the work will be done for you by the pressure cooker.

Ingredients

2 lbs boneless, skinless chicken breast, cubed

4 cups chicken broth

2 chicken bouillon cubes

3 tbsp butter

1 diced yellow onion

2 cups chopped carrots

2 cups cubed yellow potatoes

1 14-oz. package frozen pearl onions

1 10-oz package frozen peas

1/4 cup heavy cream

3/4 cups all purpose flour

3 tbsp dried parsley

Salt and pepper, to taste

2 packages Pillsbury Crescent Rolls

1 egg (for egg wash)

Directions

  1. Set the Instant Pot to “saute mode.” Add in butter and allow to melt. Once melted, add in onions. Stir.
  2. Add in cubed chicken and sprinkle with salt and pepper. Cook chicken until browned on the outside (not cooked through yet).
  3. Add in 2 cups of chicken broth, and make sure there are no bits of chicken stuck to the bottom of the pot. If there are, scrape them up with a wooden spoon.
  4. Add in carrots, potatoes, and frozen pearl onions. Close and lock the lid. Set to “sealing” mode.
  5. Set on high pressure mode for 8 minutes. Allow some time for the pressure to build.
  6. Once time is up, quick release to allow pressure to release.
  7. Depending on how much liquid you have, add in additional chicken broth. Add in frozen peas.
  8. Next, add in heavy cream. Determine the consistency you would like for the pot pie mixture. If serving as a soup, you may not need to thicken it. If serving as a pot pie, add flour until thickened to your liking.
  9. Ladle mixture into individual pot pie bowls on a baking sheet (this recipe makes about 8 servings).
  10. Open the crescent rolls and place two crescents over each pot pie.
  11. Beat 1 egg and mix with 1 tbsp water to create an egg wash.
  12. Brush the egg wash over each pot pie and sprinkle with salt, pepper, and parsley.
  13. Bake at 375 degrees F for 10-14 minutes.
Veggie mixture before going in!
Cook the outside of the chicken a bit on saute mode before pressure cooking.
Before cooking!
Enjoy!

Weight Watchers Freestyle SP: 12 points per pot pie. Points were calculated using the Recipe Builder on the WW app.

Print a copy of this recipe for your recipe binder!

Note: Nutrition information may not be exact. Ingredients were estimated and entered using verywellfit.com’s Nutrition Calculator.
Instant Pot, Party Favorites, Under 10 WW SmartPoints, Under 5 WW SmartPoints

Instant Pot Shredded Salsa Chicken

by aspoonfulofsimpleblogLeave a Comment on Instant Pot Shredded Salsa Chicken

One of my go-to Instant Pot meals for meal prepping is this easy shredded salsa chicken. You can put them in rice bowls, flour/corn tortillas, or you can just eat it on its own with all the fixings!

Ingredients

2 lbs boneless, skinless chicken breasts

1 jar salsa of choice

1 packet taco seasoning

1 cup water

1 can black beans, rinsed and drained

1 can corn, rinsed and drained

Rice / guacamole / sour cream for creating the bowls

Directions

  1. Place the chicken breasts in your Instant Pot. Cover with 1 cup water.
  2. Close the lid of the pot and turn the valve to “Sealing.” Set on manual pressure for 9 minutes. Allow pressure to build and cook time to complete.
  3. Once 9 minutes of cook time is completed, allow for 5 minutes of natural release before flipping the valve to “Venting.”
  4. Remove the chicken and shred. Drain liquid from the pot.
  5. Place shredded chicken back in the Instant Pot and place on “Saute” mode. Add in jar of salsa, taco seasoning, and drained and rinsed corn and beans.
  6. Stir in until flavors are combined and corn softens to your liking.
  7. Serve over rice, salad, tacos, etc! Top with guacamole, sour cream, cheese, etc.

Weight Watchers Freestyle SP: 1 point per serving of chicken. Points were calculated using the Recipe Builder on the WW app (calculate points for whatever you add separately).

Print a copy of this recipe for your recipe binder!

Note: Nutrition information may not be exact. Ingredients were estimated and entered using verywellfit.com’s Nutrition Calculator.
Under 10 WW SmartPoints

Air Fryer Simple Adobo Chicken Thighs

by aspoonfulofsimpleblog1 Comment on Air Fryer Simple Adobo Chicken Thighs

Growing up, the only way we had chicken was either rotisserie or grilled chicken breasts. I recently discovered the juicy, flavorful goodness that are chicken thighs, and there’s no going back! I’ve tried to figure out the best and easiest way to cook these babies, and I think I discovered it! With just a little oil and adobo seasoning, they come out perfect in the air fryer!

Ingredients:

4 boneless, skinless chicken thighs

1 tsp olive oil (I used spray)

2 tbsp Goya Adobo seasoning

Directions:

  1. Pat your chicken thighs dry with a paper towel.
  2. Spray evenly with olive oil.
  3. Sprinkle generously with Goya Adobo seasoning.
  4. Set your air fryer to 360 degrees F.
  5. Place your chicken thighs in the air fryer, making sure they do not touch (you may have to work in batches).
  6. Cook for 22 minutes, flipping thighs over halfway through, until chicken is cooked through (an internal temperature of 165 degrees F).
  7. Slice up and serve on its own, with a side, in a salad, or however you please!
Before…
After!

Weight Watchers Freestyle SP: 6 points per serving. Points were calculated using the Recipe Builder on the WW app.

Print a copy of this recipe for your recipe binder!

Recipe not found
Note: Nutrition information may not be exact. Ingredients were estimated and entered using verywellfit.com’s Nutrition Calculator.

Instant Pot, Under 10 WW SmartPoints

Instant Pot Chicken Tortilla Soup

by aspoonfulofsimpleblog1 Comment on Instant Pot Chicken Tortilla Soup

One of my favorite things to order at Mexican restaurants is chicken tortilla soup. Something about the warmth of the soup, the gooey cheese, the rich rice, the crunchy tortillas, and the soft avocados combine to make an amazing, yet simple dish. I never thought of making this soup until I came across a recipe on my Instant Pot app. With some tweaks, I’ve come across my favorite version of chicken tortilla soup. And since it’s made in the Instant Pot, you can set it and let it do the work!

Ingredients

1 1/2 lbs boneless, skinless chicken thighs

3 10 oz. cans of Rotel diced tomatoes and green chiles

1/2 cup chicken broth

1 yellow onion, diced

2 cloves garlic, minced

1 tsp ground cumin

1 tsp salt

1/4 tsp ground black pepper

1 can black beans

1 can yellow corn

1 package Uncle Ben’s (or rice of your choice) Whole Grain Ready Rice

1 avocado

1/2 lime

Shredded Mexican cheese

Tortilla chips of choice, crunched up into small pieces

Directions

  1. In your Instant Pot (I have the 6-Qt Duo Model), open the lid and combine the chicken thighs, Rotel tomatoes and green chiles, chicken broth, onion, garlic, cumin, salt, and pepper. Stir well.
  2. Close the lid of your instant pot and be sure to set your vent to “Sealing Mode.”
Be sure the valve is towards “sealing” when you want to cook. “Venting” is for when the cooking is over and you want to vent the pot and release the pressure that has built up.

3. Set your Instant Pot to pressure cook on High for 9 minutes.

4. Once the pressure has built (give this time, it takes longer than you’d expect sometimes!), let the soup cook for 9 minutes. Then, after cooking time is up, allow the pressure to naturally release (don’t flip to venting yet) for 10 minutes. After 10 minutes, you may quick release the vent and let the pressure decrease. (My model reads LO: + however many minutes has passed to show the natural release time –example LO:10 for this recipe!)

5. Carefully open the lid and take out chicken thighs with tongs to shred separately. Return back to the soup.

6. Set the Instant Pot to “Saute” mode for 7 minutes. Stir in strained and rinsed canned corn and black beans. Stir well.

7. As corn and black beans are heating in the soup, make the rice in the microwave. Add to the soup and stir.

8. Add in lime juice.

9. Ladle soup into bowls for serving. Garnish each bowl with a sprinkle of shredded cheese (once this is mixed in it creates melty goodness), avocado, cilantro, and crushed of tortilla chips.

Feel free to omit this for your lactose intolerant friends!

Weight Watchers Freestyle SP: 8 points for one serving (about 6 servings total). Points were calculated using the Recipe Builder on the WW app. **NOTE: These points can be lessened by omitting the rice, cheese, and avocado … even more by using chicken breasts instead of thighs, though the flavor of the thighs is much better in this, in my opinion!**

Instant Pot Chicken Tortilla Soup

  • Servings: 6
  • Difficulty: Easy
  • Print

Ingredients:

1 1/2 lbs boneless, skinless chicken thighs
3 10 oz. cans of Rotel diced tomatoes and green chiles
1/2 cup chicken broth
1 yellow onion, diced
2 cloves garlic, minced
1 tsp ground cumin
1 tsp salt
1/4 tsp ground black pepper
1 can black beans
1 can yellow corn
1 package Uncle Ben’s (or rice of your choice) Whole Grain Ready Rice
1 avocado
1/2 lime
Shredded Mexican cheese
Tortilla chips of choice, crunched up into small pieces

Directions:

1. In your Instant Pot (I have the 6-Qt Duo Model), open the lid and combine the chicken thighs, Rotel tomatoes and green chiles, chicken broth, onion, garlic, cumin, salt, and pepper. Stir well.

2. Close the lid of your instant pot and be sure to set your vent to “Sealing” mode.

3. Set your Instant Pot to pressure cook on High for 9 minutes.

4. Once the pressure has built (give this time, it takes longer than you’d expect sometimes!), let the soup cook for 9 minutes. Then, after cooking time is up, allow the pressure to naturally release (don’t flip to venting yet) for 10 minutes. After 10 minutes, you may quick release the vent and let the pressure decrease. (My model reads LO: + however many minutes has passed to show the natural release time –example LO:10 for this recipe!)

5. Carefully open the lid and take out chicken thighs with tongs to shred separately. Return back to the soup.

6. Set the Instant Pot to “Saute” mode for 7 minutes. Stir in strained and rinsed canned corn and black beans. Stir well.

7. As corn and black beans are heating in the soup, make the rice in the microwave. Add to the soup and stir.

8. Add in lime juice.

9. Ladle soup into bowls for serving. Garnish each bowl with a sprinkle of shredded cheese (once this is mixed in it creates melty goodness), avocado, cilantro, and crushed of tortilla chips.

Note: Nutrition information may not be exact. Ingredients were estimated and entered using verywellfit.com’s Nutrition Calculator.