Balsamic Chicken with Mushrooms

I have never been really good at cooking chicken.  I always buy it, and it ends up staying in the freezer for a long time.  I found this recipe and decided to give it a try since it sounded fairly easy.  It was, and the chicken turned out great!  This is a simple recipe and can be done in less than 20 minutes.

Ingredients:

2 tsp vegetable oil

3 Tbsp balsamic vinegar

2 tsp Dijon mustard

1 clove(s) (medium) garlic clove(s), crushed  

1 pound(s) uncooked boneless skinless chicken breast(s), four 4-oz pieces

2 cup(s) fresh mushroom(s), small, halved

1/3 cup(s) canned chicken broth

1/4 tsp dried thyme, crumbled

Directions:

1) In a nonstick skillet, heat 1 teaspoon of oil.

2) In a medium bowl, mix 2 tablespoons of vinegar, the mustard and garlic. Add chicken and turn to coat.

3) Transfer chicken and marinade to skillet. Sauté chicken until cooked through, about 3 minutes on each side. Transfer chicken to a platter and keep warm.

4) Heat remaining teaspoon of oil in skillet. Sauté mushrooms for 1 minute. Add broth, thyme and remaining tablespoon of vinegar. Cook, stirring occasionally, until mushrooms are deep brown, about 2 minutes longer.

Serve chicken topped with mushrooms.

Serves 4; 4 WW Points+ per serving

Quick One Dish Meal

We had leftover meat/rice mixture from yesterday's stuffed bell peppers.  Rather than have it go bad, I decided to just create a simple, one dish meal from it.  It was really good.  We even liked it better than last night's peppers.

I cooked the mixture (ground beef, brown rice, Ro-tel). Then simply topped it off with one slice of Sargento reduced fat pepper jack cheese.  I added 2 oz. of avocado to the top along with some salsa.

One serving (if you use 4 oz of extra lean ground beef and 1/2 cup of cooked brown rice) = 10 WW Points+... I calculated mine a bit less since I didn't have a full serving of the ground beef left from yesterday.

Stuffed Bell Peppers

The ingredients... Can you tell we like to shop at Wal-Mart??

Directions...

1) Preheat oven to 365 degrees.

2) Saute onions and garlic until onion becomes transluscent.

 3) Combine meat (1 lb. extra lean), cooked brown rice (2 cups), can of Ro-Tel, onions, and garlic in a bowl and mix well.

4) Hollow the 4 bell peppers.

5) Bowl the bell peppers for about 5 minutes... or until the skin turns a shade different.

6) Stuff the bell peppers with the mixture and bake them for 40 minutes or until meat is thoroughly done.

7) Top each peppers with 1 slice of Sargento reduced fat pepper jack cheese and then bake for an additional 5-10 minutes.

8) Remove from oven and serve.

Serves 4; Each serving is 8 WW Points+ (If you use all of the meat/rice mixture.)

We liked this okay... If I were to make them again, I would also add in a small can of tomato sauce.  The stuffing tasted just a bit bland since we just added one can of Ro-Tel.