Chicken, Broccoli and Brown Rice Bake

This turned out really good. Mainly just leftovers we had, that needed to be eaten. :) Recipe inspired by the one on the back of the Jiffy box, but just very loosely :D

Ingredients:
3/4 lb cooked chicken breast, cubed
14 oz cooked broccoli
1 cup cooked brown rice
3/4 cup shredded 2% cheese
1 1/2 cup Jiffy baking mix
2 Eggs
1 cup milk
1/.3 tsp seasoned salt
1/3 tsp black pepper

Preheat oven to 375. Spray 9x13 baking dish with pan spray. Mix the chicken, broccoli, rice and cheese in the baking dish, spreading evenly over the bottom. Combine the remaining ingredients in a mixing bowl and beat til well combined. Pour in baking dish over the chicken mixture, then stir until everything is mixed well. Cook for 20-35 minutes or until set and cooked through!

Servings:
12 at 5 PP
8 at 7 PP
6 at 9 PP
4 at 14 PP




Linked At: Newlyweds Recipe Linky, Melt in your Mouth Monday,

Bourbon Chicken

My BFF Lorin posted that she had made Bourbon Chicken. Recipe originally found over at Mom's Who Think. I figured I would half the recipe and have enough for a few lunches and that went well until I started measuring for the sauce. BUT!! It still turned out great, very saucy!


Ingredients:
1 lb boneless skinless chicken breast (cut in to bite sized pieces)
2 tbl olive oil
2 tsp garlic powder
1/2 tsp ginger
1 tsp crushed red pepper flakes
1/4 cup pineapple juice
1/3 cup light brown sugar
2 tbl ketchup
1 tbl cider vinegar
1/2 cup water
1/4 cup soy sauce

Heat oil in large skillet.
Add chicken pieces and cook til lightly browned. Remove chicken
Add remaining ingredients, heating over medium heat until well mixed and dissolved.
Add chicken and bring to a hard boil. Reduce heat and simmer for about 20 minutes.
Serve over hot rice.
ENJOY!

Just the chicken:
4 Servings @ 7 PPV each
5 Servings @ 5 PPV
(if I had made it with 2 lbs of chicken like the original recipe called for, it would have made 8 servings @ 5 PPV or 10 servings @ 4 PPV each)
(as pictured above chicken, rice and broccoli is 9 PPV)

Teriyaki Chicken with Pineapple and Broccoli

Ingredients: 
8.4 oz Boneless Skinless Chicken Breast cut in to bite size pieces
1 cup of cooked broccoli florets, cut up
3/4 cup pineapple tidbits, packed in its own juice, drained
3 tablespoons teriyaki marinade
Garlic Pepper Grinder seasoning (or other garlic pepper combination)


In a ziplock bag, place chicken and marinade. Let sit in refrigerator for at least 30 minutes.

Preheat grill to medium/high heat (about 375-400). Make a grill packet with aluminum foil. (basically lay out a piece about 16 inches long, fold up the and but leave an opening in the middle to put in the ingredients.)

Put the broccoli in the packet, top with chicken and marinade straight from bag, then top with pineapple. Sprinkle with seasoning. Seal the top of the bag by gently folding over the top edges.

Cook for about 20 minutes

I cooked mine on the indirect grill rack for the first 15, then moved it to the direct heat for the last 5.

Serve this on its own

1 serving (eat all of it)= 7 Points+

2 servings( eat half of it)= 4 Points+

Or you can serve over brown rice!

Linked at:

Eat at Home Ingredient Spotlight: Pineapple 

 Recipes for the Grill