It seems like most of us eat chicken for some meal these days. In fact, for most meals. It’s just one of those healthy staples that you’ve gotta have around. Personally, I HATE preparing chicken. I hate the feeling of raw chicken and trimming the fat and, because I’m super-anal, I have to try to trim away every vein or weird-looking thing I see.
But chicken is a great dinner option, and last night I cooked one of my favorite meals: Cranberry Chicken and Brown Rice. I don’t have another name for the rice because, although the recipe calls for sliced mushrooms, I hate mushrooms and never use them. But you’re welcome to, if you’re into fungi!
These recipes are courtesy of my Mom. Thanks, Mom!
(serves 4, about 7 pts. each)
4 boneless chicken breasts
1 can of whole cranberry sauce
1 packet onion soup mix (I use Lipton)
Italian dressing, fat-free (I generally use 1 whole bottle, or about 2 cups)
Trim chicken and place in a glass casserole dish (spray with Pam first). Cover the chicken with the remaining ingredients and mix together slightly with a spoon (to mix in the soup mix). Bake at 350 for 45 minutes.
At the same time, you can make the Brown Rice!
(serves 8, about 4 pts. each)
2 1/2 cups of brown Minute Rice
2 cans beef consomme
2 cans mushroom pieces (optional!)
diced scallions (also optional, if onions aren’t your thing)
1 tbsp. vegetable oil
2 tbsp. soy sauce (I use lite.)
8 tbsp. water
pepper to taste (The recipe calls for salt, too, but I find I don’t need it with the soy sauce).
Combine ingredients in a glass casserole dish, already sprayed with Pam. Mix together and bake at 350 for 45 min. or until rice is cooked thoroughly. If the rice appears to be drying out, add a little more water.
And you’re done! Such an easy meal to throw together. I’ve done this after returning home from a workout and, by the time I’m done showering, the meal is ready! I served it last night with corn, but anything green is probably best.
How do you like to prepare chicken? Do you have any Weight Watchers friendly recipes?