Blueprint Crafts

The Skinny on Roasted Pepper Chicken

October 31st, 2011

Hello again! Today I’m sharing with you a new Skinny Recipe – Roasted Pepper Chicken! Is your mouth watering yet? Cuz this recipe is awesome!

Here’s what you’ll need.

Ingredients:

1 chicken breast
1/2 cup mozzarella cheese
1/4 jar of spaghetti sauce
1 cup frozen green beans
1/4 cup roasted red peppers

Directions:

Preheat over to 400 degrees.

Coat a small baking dish with some Pam.

Cut a pocket into the center of the chicken, and stuff the mozzarella cheese and roasted red peppers inside.

Spread green beans around the chicken breast.

Pour sauce over chicken and vegetables.

Bake for 40 minutes, or until chicken is thoroughly cooked.

Garnish with some parmesan cheese, serve, and enjoy!

This recipe was delicious! And it deserves a 5 out of 5.

Looking for more scrumptious Atkins dishes? Check out my Atkins Pinterest board!

Happy Halloween everyone!

atkins, atkins recipe, chicken recipe, low carb, low carb recipe, Recipe, roasted pepper chicken

The Skinny on Italian Chicken Bake

October 14th, 2011

Hi friends! Welcome back :) Today I’m sharing with you a Skinny Recipe – Italian Chicken Bake! It’s super yummy and REALLY easy, so let’s get started!

Here’s what you’ll need.

Ingredients:

2 chicken breasts
8 oz. cream cheese
1 can tomato soup
1 t garlic powder
1 T italian seasoning
1 bag frozen veggies (I used a broccoli, cauliflower, carrot mix)
2 cups finely grated parmesan cheese

Directions:

Preheat over to 400 degrees.

Coat a small baking dish with some Pam, sprinkle 1/2 t of garlic salt on the bottom of the dish, and place chicken breasts in the dish.

Spread the whole bag of veggies on top of the chicken breasts.

In a bowl, thoroughly mix cream cheese, tomato soup, 1/2 t of garlic salt, and 1 T italian seasoning.

Pour mixture over chicken and vegetables. Top with parmesan cheese.

Bake for 40 minutes, or until chicken is thoroughly cooked.

Serve, and enjoy!

This recipe was pretty good, but could use some alterations. So today, I’ll give it a 3 out of 5.

To make this recipe a 5, I would suggest only using 4 oz. of the cream cheese, and adding more garlic powder to the mix!

Looking for more scrumptious Atkins dishes? Check out my Atkins Pinterest board! Have a great weekend!

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The Skinny on Garlic & White Wine Chicken

July 8th, 2011

Alright folks, today I’m posting about a Garlic & White Wine Chicken recipe. When I came across this tutorial I thought, mmmm, Garlic & White Wine, yummy! But to be honest, I’m not completely sold. I’m also not super enthused to be blogging about it either. But, I’m already a week behind on Skinny posts, so here we go!

Ingredients:

2 Chicken Breasts, cut into 1″ pieces
2 tsp butter
2 tsp olive oil
1/4 cup all purpose flour
3-4 cloves garlic, minced
12 oz sliced mushrooms
1/4 cup white wine
1/3 cup fat free chicken broth
salt and fresh pepper to taste
1/4 cup chopped fresh parsley

Directions:

Heat large, non-stick skillet to medium heat. Add butter and olive oil. Add mushrooms, garlic, and chicken. Cook for 5 minutes.

Add wine, chicken broth, flour, and parsley. Continue cooking until the chicken is done, or until the sauce has reduced by half.

Serve with some yummy asparagus (I just sauteed mine in some olive oil and minced garlic).

To be honest, this recipe came out really bland. Just blah. Not enough flavor. And I’m not even sure how I could adjust the recipe to make it taste any better. Boo. So this one gets a whopping 1 out of 5 stars.

Do you have any recommendations on how to make this recipe more flavorful? I would love to hear them! It pains me that this recipe turned out so poorly, and I would love to give it a second try with changes. So if you have any recommendations please leave them in the comments section.

Enjoy the weekend!

Comments ( 2 )

garlic and white wine chicken, low carb, Recipe

Leprechaun Pie!

March 16th, 2010

So I’ve been holding onto these baby food jars my friend Ashley has been giving me for some time now. And yesterday I decided to put them to good use! While this project was not originally on my list for this week, I just had to include it! Today, I’ll be showing you how to repurpose empty baby food jars and make Leprechaun Personal Pies, perfect for St. Patrick’s Day!

First thing you need to do is gather approximately 10 baby jars. Be sure to take off the label and run them through the dishwasher.

Next, you will need the following ingredients:

12 oz of White Chocolate Chips (or one bag)
1/2 cup Whipping Cream
8 oz. Cream Cheese, softened (or one package)
1 tsp. Green Food Coloring
1 tsp. Vanilla Extract
1 cup Powdered Sugar
2 Cups Whipping Cream, Whipped Until Stiff
2 Graham Cracker Crusts (I was lazy and didn’t make my own!)
1 package Andes Mints

Cooking Instructions:

In a large, microwave-safe bowl, combine the white chocolate and 1/2 cup of the whipping cream. Microwave on high power, 30 seconds at a time, stirring after each time, until the chocolate is completely melted and the mixture is smooth.
With an electric mixer, beat the softened cream cheese, the green food coloring, the vanilla or peppermint extract and the powdered sugar into the chocolate mixture until everything is evenly blended.
With an electric mixer, beat 2 cups of whipping cream until it is stiff. Gently fold the whipped cream into the white (or green rather!) chocolate mixture, taking care not to deflate the cream, until no white streaks remain.
Take your baby food jars, fill them about 1/4 of the way up with crushed graham crumb crust.
Pour the whipped chocolate mixture into the jars until they are about 3/4 full. Basically, just don’t fill them to the top.
Secure the lids back on the jars and allow to chill in the refrigerator for about 4 hours or overnight.

After you have allowed the pies to chill, reopen then and place an Andes mint in each jar. Looks so yummy!

Replace your caps – and now for a surprise! To give these personal pies a little pizazz (I love alliteration), I created these toppers for the lids – and you can download them here for free!