Chicken Rollatini with Spinach ala Parmigiana
Skinny Chicken, Stuffed Chicken, Weights Watchers, Skinny Tasting, Baking Chicken, Healthy Chicken, Chicken Rollatini, Chicken Breast, Skinny Recipes
Chicken Rollatini with Spinach alla Parmigiana Baked chicken breasts rolled with spinach and ricotta topped with pomodoro sauce and melted mozzarella. A dish the whole family will love! Since making chicken rollatini stuffed with prosciutto and cheesea few weeks back my husband has been craving chicken rollatini the way he grew up eating it, stuffed with cheese and topped with sauce and more cheese. I had to sneak some spinach in them against his will, but he was very pleased with the final results. I guess you can say this is a cross between my Chicken Parmigianaand Spinach Lasagna Rolls. Perfect for a large crowd, or to feed a hungry family. These are very filling, I served this with a big salad and I was very content with just one piece. These re-heated beautifully the next day and we were happy to enjoy them again for leftovers. Enjoy!! Chicken Rollatini with Spinach alla Parmigiana Gina's Weight Watcher Recipes Servings:8 • Serving Size:1 stuffed breast • Old Points:4 pts • Points+:5 pts Calories:194.7 • Fat:7 g • Protein: 24.2 g • Carb:7.2 g • Fiber:1.5 g 8 thin chicken cutlets, 3 oz each 1/2 cup whole wheat Italian seasoned breadcrumbs 1/4 cup grated parmesan cheese, divided 6 tablespoons egg whites or egg beaters 5 oz frozen spinach, squeezed dry of any liquid 6 tbsp part skim ricotta cheese 6 oz part skim mozzarella (I used Polly-O) olive oil non-stick spray (I use my Misto) 1 cup pomodoro sauce or your favorite marinara sauce salt and pepper to taste Washand drycutlets, season with salt and pepper. Preheatoven to 450°. Lightly spraya baking dish with non-stick spray. Combinebreadcrumbs and 2 tbsp grated cheese in one bowl and 1/4 cup egg beaters or egg whites in another. Shredor finely chop1.5 oz of mozzarella cheese and combinewith remaining grated cheese, spinach (make sure you squeeze it dry), 2 tbsp egg beaters, and ricotta cheese. Laychicken cutlets down on a working surface and spread2 tbsp of spinach-cheese mixture on each cutlet. Looselyroll each one and keep seam side down. Dipchicken in egg mixture, then in breadcrumbs and place seam side down in a baking dish (no toothpicks needed). Repeatwith the remaining chicken. When finished, lightlyspraywith olive oil. Bake25 minutes. Removefrom oven, topwith sauce then cheese. Bakeuntil cheese is melted and bubbling, about 3 more minutes. Serve with additional sauce on the side and grated cheese.
Skinny Chicken Rollatini with Spinach alla Parmigiana (from Gina's Skinny Recipes)
Healthy Chicken Rollatini with Spinach alla Parmigiana - Yum
Top 20 Skinny Recipes For 2011 from skinny taste. Weight watchers points!
Chicken Rollatini with Spinach alla Parmigiana. Stuffed Chicken Breast
Grilled Chicken and Spinach Salad with Balsamic Vinaigrette
Chicken Salad, Balsamic Vinaigrette, Healthy Eating, Grilled Chicken, Healthy Food, Healthy Recipes, Weights Loss, Chicken Spinach Salad, Chicken Breast
Grilled Chicken Spinach Salad with Balsamic Vinaigrette
grilled chicken breast salad
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Grilled Chicken salad with balsamic vinaigrette
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Grilled Zucchini and Tomato Salad - 0 points on Weight Watchers
Grilled Zucchini, Salad Recipes, Tomatoes Salad, Weights Watchers, Healthy Eating, Yummy, Healthy Food, Healthy Recipes, Skinnytaste
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Skinny Chicken, Mexicans Food, Enchilada Recipes, Mexicans Dishes, Tasti Recipes, Healthy Chicken Enchiladas, Chickenenchilada, Chicken Enchiladas Recipes, Mexicans Recipes
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Mexican Sweet Potatoes, Recipe, Black Beans, Sweet Potato Skins, Mexicans Sweet Potatoes, Sweet Potatoes Skin, Chilis Peppers, Healthy Mexicans, Cream Chee
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BLT pasta salad
Sour Cream, Side Dishes, Pastasalad, Yummy Food, Blt Pasta Salad, Blt Salad, Greek Yogurt, Yogurt Cups, Food Drinks
This pasta salad is so good. It's good warm, or cold. I like adding greek yogurt with the mayo to make it a little more healthy. Ingredients 12 ounce corkscrew shaped pasta½ cup milk12 ounces lean bacon4 medium ripe tomatoes, cut into chunks1 tablespoon choppedfresh thyme1 clove garlic, minced Kosher salt and freshly ground pepper¼ cup mayo¼ cup greek yogurt¼ cup sour cream4 tablespoons chopped chives5 cups chopped romaine hearts Instructions Cook the pasta in a large pot of salted boiling water according to package.Drain and toss with the milk in a large bowl; set aside. Crazy to toss it with milk. You won't be sorry.Cook the bacon in a large skillet over medium-high heat until crisp. Drain. Discard drippings, but reserve about 3 tablespoons of drippings from the pan.Add the tomatoes, thyme and garlic to the pan and toss until warmed through; season with salt and pepper.Crumble the bacon, set aside ¼ cup for garnish. Toss the remaining bacon and the tomato mixture with the pasta.Mix the mayonnaise, greek yogurt and sour cream with 3 tablespoons chives with the pasta until evenly combined. Season with salt and pepper.Add the lettuce; toss again to coat.Garnish with the reserved bacon and the remaining 1 tablespoon chives.Serve at room temperature. Or chilled the next day. Refrigerate leftovers. If there are any.
BLT Salad - summer side dish
BLT Pasta Salad, this is such a good recipe. #food #drink #yiyecek #içecek #Essen #Getränk #boisson #bevanda #飲料 #飲料 #पेय #भोजन #食べ物 #食物 #alimento #cibo
BLT Salad Ingredients 12 ounce corkscrew shaped pasta 1/2 cup milk 12 ounces lean bacon 3 medium ripe tomatoes, cut into chunks 1 tablespoon chopped fresh thyme 1 clove garlic, minced Kosher salt and freshly ground pepper 1/2 cup mayo (i used 1/4 cup mayo and 1/4 cup greek yogurt) 1/4 cup sour cream 4 tablespoons chopped chives 5 heads Bibb lettuce, quartered, or 5 cups chopped romaine hearts Directions Cook the pasta in a large pot of salted boiling water as the label directs. Drain and toss with the milk in a large bowl; set aside. Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp. Drain on paper towels. Discard all but 3 tablespoons drippings from the pan. Add the tomatoes, thyme and garlic to the pan and toss until warmed through; season with salt and pepper. Crumble the bacon into bite-size pieces; set aside 1/4 cup for garnish. Toss the remaining bacon and the tomato mixture with the pasta. Mix the mayonnaise, sour cream and 3 tablespoons chives with the pasta until evenly combined. Season with salt and pepper. Add the lettuce; toss again to coat. Garnish with the reserved bacon and the remaining 1 tablespoon chives. Serve at room temperature.
Homemade BLT Pasta Salad #Pasta #Salad #Homemade #BLT #PastaSalad
BLT Pasta Salad: YUM! I love that she barely uses any mayo but uses greek yogurt and sour cream instead. Score!
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