Quick,  easy and family friendly! I love the fact that you can throw in frozen chicken breasts at breakfast and you don’t have to worry about it until dinner. My kids especially love the topping bar!!!! So filling and low in points! Enjoy!

Another awesome giveaway starting this wed!!! Stay tuned for details!!

Slow Cooker Tortilla Soup ( 4 points )

Serves 4 – 1 ½ cups per serving

Ingredients-

• 3 frozen chicken breasts (3 oz each)
• 1 14 oz can diced tomatoes
• 1 small can chopped green chilis
• 1 chopped zucchini
• 1 chopped red or yellow pepper
• 1 jar salsa (medium heat)
• 3 cup(s) fat-free chicken broth
• 1 Tbsp cumin
• Toppings – fat free sour cream, avocado, crushed baked tortilla chips, low fat cheese (add points)

Instructions

1. Place all ingredients in your slow cooker, except for toppings. Set on high for 6 hrs or low for 8.
2. Right before serving, take out the chicken breasts and shred them with two forks. Place shredded chicken back in the crock pot.
3. Spoon soup into 4 bowls. Top with toppings.

Yields about 1 1/2 cups per serving 4 points plus (without toppings)

Nutritional information: Calories 150, Total Fat 5.8g, Total Carbohydrates 0.7g, Fiber 0 g, Protein 22.1g

Ice Cream Cone Cake Pops!

Here’s what you will need:

Ingredients

• Cake mix of your choice – cooked and crumbled into a fine texture
• 1 can of frosting of your choice
• 1 bag of White Chocolate Chips
• 1 bag of Chocolate Chips
• Red cake decorating food coloring
• Sprinkles
• 2 boxes of waffle cones
• Red pretzel or peanut M&Ms
• large styrofoam block
  

Directions

1. After cake is cooked and cooled completely, crumble into large bowl.

2. Mix thoroughly with ¾ can of frosting. Use your fingers to mix together. But, be warned, it will get messy.

3. Cut off the ends of the waffle cones with a serrated knife, so that they are the length of your index finger.

4. Roll mixture into a ball.   Place in top of the ice cream cone. Press into the cone. Place on wax paper covered cookie sheet. (Should make about 30) Chill for 10 minutes.

5. Melt white chocolate chips in the microwave per directions on package. (30 sec intervals, stirring in between.) When completely melted, add a small amount of food coloring until you get the desired color.

6. Hold onto the cone and carefully insert the cake ball into the melted chocolate. Make sure coating is deep enough so it is coated in one dip.  Once covered remove and softly tap and rotate until the excess coating falls off. Don’t tap too hard or the cake ball will fall off, too.

7. Place in a styrofoam block to dry.

8. Melt the chocolate chips in a bowl in the microwave. Use a spoon and drizzle the top of the ice cream with the chocolate, quickly sprinkle with the multi colored sprinkles and place the M & M on top before the chocolate dries.

9. Once the cake pops are dry you can wrap each individually with saran wrap and tie with a bow and place on a cookie sheet in the fridge until serving. (Make sure they have at least 30 minutes in room temperature before eating, so that the chocolate coating is soft enough to bite into.

True Random Number Generator Min: 1  Max: 111  Result:  98 Powered by Random.org

The winner of the Chobani Yogurt giveaway is……………….. Melissa  of  http://melissadishes.wordpress.com

Melissa says  “I love greek yogurt because of it’s texture and protein content! I can’t eat regular yogurt anymore, I am now a yogurt snob!”

She has lost over 35lbs on weight watchers and kept it off since 2007!

Congrats Melissa!!! I sent you an email for you address, so that Chobani can ship your goodies out to you right away!!!  Enjoy!!!!

Didn’t win, thats okay….I have another fun giveaway coming up next week…..

Today is the last day to enter the Chobani Yogurt Giveaway! (Click on the link to enter) A winner will be randomly chosen tonight at 8:00 pm (eastern time)

Oven Fried Chicken

4 servings

• 20 whole-grain salted crackers, pulsed in a food processor until fine (about 1/2 cup)
• 2 1/2 cups corn flakes, pulsed in a food processor to fine crumbs (about 1/2 cup)
• 1/2 teaspoon cayenne pepper
  
• 1/2 teaspoon garlic powder
• 2 egg whites
• 1 cup non fat plain Greek Yogurt
• 1 tablespoon Dijon Mustard
  
• 1/2 teaspoon salt
• Olive oil cooking spray
• 4 medium sized skinless chicken breasts rinsed and patted dry

Directions

1. Preheat oven to 375 degrees F. Lightly spray a cooling rack with olive oil and place on top of a cookie sheet.
2. Combine the crackers, corn flake crumbs, cayenne, and garlic powder in a shallow bowl. Reserve.
3. In a large bowl, combine egg whites, yogurt, Dijon mustard, and salt. Add the chicken pieces and coat thoroughly with the yogurt mixture.
4. One at a time, dip the chicken pieces in the cracker mixture, packing crumbs onto chicken. Arrange the chicken on the cooling rack and spray lightly with olive oil cooking spray.
   
5. Bake for 45 to 50 minutes, or until juices run clear when chicken is pierced with a knife.

Nutrition Facts

Per Serving -  Calories 270,  Carbohydrates 21 grams, Total fat 5 grams, Protein 33 grams, Fiber 1 gram

1 chicken breast – 7 points +

One day left to enter the Chobani Yogurt Giveaway! (Click on the link to enter) A winner will be randomly  chosen tomorrow night at 8:00 pm (eastern time)

Light Chicken Enchiladas

5 servings- 2 enchiladas a person

Ingredients

• 3 chicken breasts, boneless, skinless
• 1 onion
• 1 red pepper
• 2 celery stalks
• 3 cloves garlic
• 1 tsp chili powder
• 7oz  can chopped green chilies
• 1/2 cup  light shredded cheddar
• 1/2  cup non fat Greek yogurt
• 1 bottle of enchilada sauce 8 – 10 oz each
• 10 low carb wheat tortillas ( I used trader joes brand)
• 1 avocado
• Cooking spray

Directions:

1. Preheat oven to 400F. Spray a 9 x 13 inch pan with nonstick cooking spray.
2. Cut the chicken into bite-size pieces. Chop the onion, pepper and celery. Mince the garlic.
3. Spray a medium nonstick skillet with cooking spray. Add chili powder, onion, garlic, pepper and celery. Sauté until onion is tender and translucent, about 5 minutes. Remove vegetables from the pan.
4. Spray pan with cooking spray and add chicken and sauté until chicken is cooked through. Remove from heat.
5. Add cooked vegetables to the chicken mixture. Add green chilies, 1/4 cup shredded cheddar, 1/2 cup yogurt, and mix well. Salt and Pepper to taste.
6. Spoon chicken mixture onto one tortilla and roll up. Place seam side down in the oiled baking dish. Repeat with remaining tortillas. Pour sauce over the top. Sprinkle remainder of cheddar cheese.
7. Cover with foil and bake at 400F for 20 minutes, until heated through and cheese is bubbly.

To Serve: Cut avocado into small slices. Put 2 enchiladas on each plate, add 2 slices of the avocado and dollop of the greek yogurt.

2 enchiladas with toppings 8 points +

(I calculated the points by adding the points from each item and then dividing it by the number of servings)

Only 2 days left for the Chobani Yogurt Drawing! (click on the link to enter) I will be picking the winner at 8:00 pm on Saturday night!

Dreamy  Nutella Cookies

Makes 22 cookies

Ingredients:

• 1 cup  all-purpose flour
• 1 cup powdered sugar
• 1/3 cup unsweetened cocoa
• 1/4 tsp salt
• 1/4 cup butter
• 1/4 cup fat free plain Greek yogurt
• 2 large egg yolks
• 1 tsp vanilla extract
• 1/3 cup Nutella hazelnut spread

Directions:

1. Preheat the oven to 350 F and spray a cookie sheet with non stick cooking spray.
2. In a large bowl, combine flour, salt and cocoa, stirring until mixed. In a separate large bowl, place the butter, yogurt and powdered sugar and beat it with a hand mixer at a medium speed.
3. Add the egg yolks and vanilla and beat with mixer until combines. Add flour mixture to bowl and beat together on a low speed for several minutes until dough combines and thickens.
4. Use a scooper or your hands and break off pieces off the dough to form 22 balls (about 1 inch each). Place the balls in rows one inch apart on the greased cookie sheet. In the center of each cookie, press your thumb about halfway through the ball to create an indentation.
5. Bake cookies for 10 minutes and remove from oven. Let them cool completely. Once cooled, place about ½ teaspoon of Nutella into the indented center of each cookie. (you can place the nutella in a plastic bag and cut off the end to pipe it into the center of the cookies or you can use a piping bag with a tip)

Each cookie is:

Calories 90, Total Fat 3.9g, Total Carbohydrates 12.9g, Dietary Fiber 0.7g, Protein 1.5g

2 Points + each

.  This week I decided I would not only try baked goods, but some main courses as well.  I was so excited to try out some of the new amazing yogurts that Chobani sent me to try and as you know I love cookies! These cookies are so soft and flavorful, you will never miss the full fat version! The yogurt allows them to keep their shape, so they do not flatten out when you bake them.   I also love the fact that they are egg free, which means you can eat the dough raw and not worry about it !!!

Next on the agenda this week :

Chicken Enchiladas

Banana Honey Muffins

“Fried” Chicken

Don’t forget to enter my Chobani Greek Yogurt giveaway,  and you can enter to win a free case of Chobani yogurt (12 6 oz) and you can try these great recipes with your family! A winner will be picked on April 2, 2011!

Click on the link  above to see how to enter!

Chocolate Chip Yogurt Cookies (2 points +)

• 3/4 cup packed brown sugar
• 1/2 cup butter
• 1/2 cup plain nonfat Chobani Greek yogurt
• 2 teaspoons vanilla extract
• 1 cup white whole wheat flour
• 3/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup semisweet chocolate chips

Makes 36 cookies

Directions

1. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
2. In a medium bowl, cream together the brown sugar and butter until light and fluffy. Stir in yogurt and vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until incorporated, then mix in chocolate chips. Drop by rounded tablespoons, 2 inches apart onto the prepared cookie sheets. ( I use this handy dandy scooper, so they are perfectly portioned!!)
3. Bake for 8 to 10 minutes in the preheated oven, until the edges begin to brown. Cool for a minute on the cookie tray before removing.

Nutritional Information per cookie 89 calories, 4.5 grams of fat, 11.5 grams Carbohydrates, 0.8 grams fiber, 1.4 grams Protein

2 points + per cookie

My favorite meal was at Blue Heaven!!! Not only do you eat outside in the amazing weather, but mother hens and their chicks run around your feet!

Eggs Benedict with Key Lime Hollandaise

The gorgeous water!!!! I want to go back!

I am so excited to be doing my first giveaway!!! Chobani yogurt is not only sending me all of there 0% yogurts to try and cook with, they are also going to send one of you a free case of 12 of their Greek yogurts!!! Look below to see how to enter!!

I am dedicating this week to cooking with Greek yogurt!

I will be making:

Chocolate Chip Yogurt Cookies

Chicken Enchiladas

Banana Honey Muffins

“Fried” Chicken

All with fat free Greek Yogurt! Not only will these dishes be delicious, they will also be low fat and ww friendly!!

HOW TO ENTER:

1) Simply leave your FIRST comment telling me why you love Greek yogurt!!

BONUS ENTRIES

2) Like Shannon’s Kitchen Creationson Facebook and Leave a SECOND comment here!

3) TWEET and/or Facebook about this giveaway.  “@shannonskitchen is gioving away a case (12 6 oz) of Chobani Greek Yogurts, click here for your chance to win it! http://bit.ly/eVVMMF“  Be sure to leave a THIRD comment here to let me know you did

4) If you have a blog, LINK back to this contest and leave a FOURTH comment letting me know you did.

If you don’t have a blog, just leave a comment below telling me someone you told about this giveaway.

The winner will be randomly drawn and announced on Saturday, April 2, 2011!

Good Luck Everyone!

Key Lime Yogurt Muffins

INGREDIENTS:

1/2 cup butter, softened

1/2 cup sugar

2 large eggs, yolks & whites separated

1 1/3 cups White Flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 lime, zested

1/4 teaspoon salt

1/2 c fat free key lime yogurt

2 tablespoons lime juice

1 teaspoon pure vanilla extract

1/2 tsp pure almond extract

OPTIONAL: Add 1 c of your favorite fruit ~ Raspberries & Blueberries are my favorite additions.

INSTRUCTIONS:

1.Preheat oven to 350°F Coat muffin tin with nonstick cooking spray or use liners.

2.  In a large bowl, cream the butter and sugar until fluffy.  Add the egg yolks, one at a time.  Beat well after each.

3. In a separate bowl, stir together the dry ingredients and lime zest.

4.  With the mixer on low speed, add the dry ingredients to the creamed mixture, alternating two times with the yogurt, then lime juice with the vanilla and almond extracts. Beat just until smooth.

5.  In another bowl, beat the egg whites until soft peaks form.  Gently fold them into the muffin batter until blended.

6.  Spoon the batter into the prepared pan, 3/4-full.

7.  Bake at 350°F for 20-25 minutes or until a toothpick inserted in the center comes out clean.

8.  Cool for 5 minutes before removing to cool completely.

Makes approximately 12 Key Lime Muffins.

Nutritional information per muffin (calculated using caloriecount.com)

169 calories, 8.7 g fat, , 20 g carbohydrates, 2.6 g fiber, 9.2 g sugar, 3.1 g protein (4 points+ per muffin)

                                       photo courtesy of  Becoming Jane

Turkey Vegetable Meatloaf 

5 points + per serving

6 servings

Ingredients:

• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1 medium onion
• 1 medium carrot
• ½ cup mushrooms
• 1 cup fresh spinach
•  1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 1/2 teaspoons Worcestershire sauce
• 1/4 cup ketchup
• 1 cup fine fresh bread crumbs (from 2 slices bread, use cuisinart to create breadcrumbs)
• 1/3 cup milk
• 1  egg, lightly beaten
• 1 egg white, lightly beaten
• 1 1/4 pound lean ground turkey
•  Topping:
• 2 Tablespoons ketchup
• 2 Tablespoons mustard

 Preparation

1. Preheat oven to 400°F.

2. Chop all vegetables in the cuisinart.

  3. Cook chopped vegetable mixture in oil in nonstick skillet over moderate heat, stirring, until onion is softened, about 2 minutes.  Add 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until liquid mushrooms give off is evaporated and they are very tender, 10 to 15 minutes. Stir in Worcestershire sauce and ketchup, then transfer vegetables to a large bowl and cool. 

 4. Stir together bread crumbs and milk in a small bowl and let stand 5 minutes. Stir in egg and egg white, then add to vegetables. Add meat and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to vegetable mixture and mix well with your hands. (Mixture will be very moist.)

 5. Place in a circular mold or hand shape into a circle on a cookie sheet. Spoon topping on the meatloaf and distribute evenly with a spoon. We always do circular meat loaves and then fill the center with mashed potatoes.

 6. Cook for 50 to 55 minutes. Thermometer inserted into meatloaf  should register at 170°F

Let meatloaf stand 5 minutes before serving, transfer to serving plate.

6 Servings

Nutritional Information: Calories 257, Protein 23g, Carbohydrates 17g, Fat 11g, Fiber 1g from caloriecount.com