Chicken Piccatta
- 1 can artichoke hearts (packed in water, not oil)
- 12 oz chicken breasts
- 1/3 cup capers
- 1/4 cup lemon juice
- 1 tsp. minced garlic
- 1/4 cup flour
- 2 Tbsp. olive oil
- 1 package sliced mushrooms
Coat chicken with flour. In a large skillet, cook garlic and oil over moderate heat, stirring constantly, until garlic is pale gold. Add chicken and brown 2-3 minutes on each side.
Add lemon juice, artichokes, capers and mushrooms. Simmer, covered, for about 30-35 minutes. Turn and baste the chicken occasionally. Cook until chicken juices run clear.
4 servings, 5 POINTS each
Meatballs
- 1 pound 93% lean ground beef
- 1 cup uncooked oats (I used the quick cooking kind)
- 1 egg
- 1 pkg onion soup mix
Mix and form into 42 one inch balls (about a tablespoon each). Bake at 350 for 15 minutes or until no longer pink in the middle. These are great little meatballs, and they freeze well.
2 meatballs equal 1 POINT
Crockpot Salsa Chicken
- 1/2 package reduced-sodium taco seasoning mix
- 1 cup salsa
- 4 skinless boneless chicken breast halves (3 oz each)
- 1 tablespoons cornstarch
- 1/4 cup light sour cream
Spray the crockpot with cooking spray. Add the chicken breasts. Sprinkle with Taco Seasoning. Top with salsa. Cook on low for 6-8 hours.
When ready to serve, remove the chicken from the pot. Place about 2 T cornstarch in a small amount of water. Stir well. Stir the cornstarch mixture into salsa sauce. Stir in 1/4 cup of sour cream.
4 servings, 4 POINTS each
