Spicy Chicken Nuggets, Chicken Stroganoff-Slow Cooker

Spicy Chicken Nuggets

  • 8 oz boneless skinless chicken breasts
  • 2 Tbsp. liquid egg substitute or 1 large egg white
  • 1/8 tsp. cayenne pepper
  • Dash of cayenne pepper
  • ¼ cup panko bread crumbs
  • ¼ tsp. garlic powder
  • ¼ tsp. onion powder
  • Salt and pepper to taste
  • For the dipping sauce
  • 1 Tbsp. fat-free plain Greek yogurt
  • 1 tbsp. light mayonnaise
  • 1 tsp.hot pepper sauce
  • 1 Tbsp. sweet Asian chili sauceSpicy C
  • 1 tsp. honey
  • Sprinkle of red pepper flakes

Preheat oven to 375 degrees F. Spray a baking sheet with cooking spray. Cut the boneless chicken breasts into 10 nuggets. Whisk the egg white or egg substitute with the cayenne pepper in a bowl. In another bowl mix together the breadcrumbs, dash of cayenne pepper, garlic powder, onion powder, salt and pepper. Place the chicken pieces in the egg mixture one at a time and turn to coat. Shake off any excess liquid. Next place the chicken pieces in the bread crumb mixture and toss to coat evenly. Place chicken pieces on prepared baking sheet and bake in preheated oven for 8 minutes. Turn chicken nuggets over and continue to bake for an additional 8-10 minutes until the nuggets are crispy and slightly browned. While the nuggets are baking combine all the ingredients for the sauce in a small bowl and mix well. After removing the cooked nuggets from the oven, transfer the nuggets to a plate and serve the sauce with the nuggets for dipping.

Recipe makes 2 servings. Estimated WW Smart Points 5 per serving.

Chicken Stroganoff in Slow-cooker

  • 1 lb. boneless skinless chicken breasts
  • 2 Tbsp. au jus gravy mix
  • 1/3 cup water
  • 4 oz. reduced fat cream cheese
  • 3 cups sliced mushrooms
  • 1 ½ cups diced onions
  • 2 Tbsp. cornstarch
  • 2 Tbsp. water
  • Salt and pepper to taste
  • 2 medium zucchini

Combine the au jus gravy mix and water in the slow cooker and stir until mix is dissolved. Add the chicken, onions, mushrooms and salt and pepper to the slow cooker. Place the lid on the pot and cook on low for 7-8 hours or on high for 3-4 hours. While the chicken is cooking use a spiral slicer to slice the zucchini into spiral shape noodles. Cut the noodles in half so they are shorter. Set aside. When chicken is done, remove from slow-cooker and shred using 2 forks or chop into bite-size pieces. In a small bowl combine the cornstarch with the 2 tablespoons of water. If the slow-cooker is set on low increase the setting to high. Add the cornstarch liquid mixture to the slow-cooker and stir well. Add the cream cheese and again stir well. Return the chicken to the slow-cooker and add the spiral zucchini noodles. Cover the pot and cook for about 20 minutes or until the zucchini noodles are hot and slightly softened.

Recipe makes 4 servings. Estimated WW Smart Points 4 per serving.