Tag Archives: chicken

Chicken Meatballs – 1 Weight Watchers Smartpoint Each

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Well, hello my friends.. can we just talk about how fast the summer has gone.  I wished for cooler weather when it was hot and humid and here is it and it’s making me realize that another summer is gone and in the books. I don’t want to put a jacket on. I want to walk around town in my t-shirt still.  Ah, those are the days when you can dash out of your house without grabbing a jacket… right?

OK OK.. so not all is lost when you have some comfort food to make.. That’s why I’m here.. stay with me.

I’ve just uploaded a new video for making Chicken Meatballs.  I started getting into replacing all of my ground beef recipes with ground chicken. Not sure when that started, but it was years ago.  I don’t particularly like the taste of ground turkey (anyone with me on that), unless I mix with ground chicken or there are a lot of spices and other tastes in it.  I digress.

These meatballs, simmering in a sauce for hours is the key to comfort food, I think.  Of course, then my house smells like meatballs for two days. LOL

I got 28 meatballs from this recipe and each one is only 1 Weight Watchers Smartpoint each.  C’mon now.. it’s true.

Here is the new video:

You can, of course, change up your ingredients with different veggies, bread or cheese.. it’s your world.  I would highly recommend cooking the veggies first.. this is what gives them a sweet taste. Would you do that for me, please??

Ingredients:
1 lb ground chicken
1 lb chicken sausage taken out of the casings
1 slice reduced calorie bread made into crumbs
1/3 cup pecorino romano grated cheese
2 beaten eggs
for the sauted veggies: onions, red pepper, garlic, mushrooms, italian seasonings. You can change up these ingredients, as you wish.

Let me know what you think and if you give them a try and let me know.  I’m all about simple.

Hearing from you means the world to me.  Please share, subscribe and like.

Happy Fall

Judy 

Find me here:
Blog: thekeytomyart.wordpress.com
Instagram: foodiejudy_ww
Facebook: https://www.facebook.com/judy.shea.12

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Re-post – Grilled Chicken Under a Brick..or a patio tile…. the best!

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Since is grilling time, and I’m a bit limited with art supplies right now, I thought I would re-post one of my favorite summer grilled chicken recipes.  Try and enjoy!

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Close your eyes and wish for the most delicious chicken you’ve ever had.   Look at that.. it came true, cuz that’s what I’m gonna give you.

I wish that you could have been sitting with us to enjoy this delishuuuuus chicken I grilled.. a whole chicken.. that’s right.  Some of you may have heard about the “chicken under a brick” recipe.  I’ve made it before on my stove top, then in the oven…..but this time I decided to try my grill.  It did not dissapoint. The most moist and tender chicken I’ve ever had.  No kidding!

Start with a whole chicken.  Mine was about 3.5 lbs.  Set the chicken, breast side down, on a work surface. Starting at the tail end, cut down 1 side of the backbone, staying as close to the bone as you can. Cut along the other side of the backbone, removing it. (Save the bone for making soup or stock.)  Now, open the chicken and take the heels of your hands and try to flatten and spread it out.

I seasoned it with salt, pepper, granulated garlic, lemon juice, olive oil and gave it a little massage, all over….  and really, you can use what ever spices you want for your taste.  It’s your world.

In the meantime, while I was attacking my chicken, I had the grill heating up on LOW.. this is key.  I let the grates get really hot.

Here we go…. before you put the chicken on the grill, find yourself a big brick, or two, if you have a bigger chicken.  I was fortunate to have a large patio tile that my husband found for me.  Now, wrap this brick with aluminum foil and give it a coating of oil or I used Pam.  Take the chicken and lay it out in the center of the grill, put the brick on top so it flattens while cooking and close the cover.   Again.. a low temp is key here.  Otherwise, you will get a charred chicken and it will not be cooked through.  Each side took about 1/2 hr to cook and I would turn it the last 1/2 hr.

Tips:
– At the point where I really wanted the chicken to takes its time cooking and not be overwhelmed with the strong heat and not get burned, I put my grill brush at the edge of the grates so when I close  the cover, it would not close completely.
– Before it’s done grilling, you can baste it with your favorite bbq sauce or marinade.
– When know one is looking, you can eat the skin and wings.  (I know, I know; don’t tell my husband)
Here are a bunch of images from Google that you can reference.

C’mon people.. you can’t tell me that this doesn’t look oh so good.  You can’t and I won’t listen (finger in ears… la la la).

Will you try it?  Is your mouth watering?

As always, THANK YOU for stopping by.  Leave some love.

Judy

Grilled Chicken Under a Brick..or a patio tile…. the best!

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Let me start you off with a beautiful picture of a recent backyard rainbow I captured.

Ahhhh. doesn’t that feel good now?  Don’t you just want to make a wish?

Well, close your eyes and wish for the most delicious chicken you’ve ever had.   Look at that.. it came true, cuz that’s what I’m gonna give you.

I wish that you could have been sitting with us to enjoy this delishuuuuus chicken I grilled.. a whole chicken.. that’s right.  Some of you may have heard about the “chicken under a brick” recipe.  I’ve made it before on my stove top, then in the oven…..but this time I decided to try my grill.  It did not dissapoint. The most moist and tender chicken I’ve ever had.  No kidding!

Start with a whole chicken.  Mine was about 3.5 lbs.  Set the chicken, breast side down, on a work surface. Starting at the tail end, cut down 1 side of the backbone, staying as close to the bone as you can. Cut along the other side of the backbone, removing it. (Save the bone for making soup or stock.)  Now, open the chicken and take the heels of your hands and try to flatten and spread it out.

I seasoned it with salt, pepper, granulated garlic, lemon juice, olive oil and gave it a little massage, all over….  and really, you can use what ever spices you want for your taste.  It’s your world.

In the meantime, while I was attacking my chicken, I had the grill heating up on LOW.. this is key.  I let the grates get really hot.

Here we go…. before you put the chicken on the grill, find yourself a big brick, or two, if you have a bigger chicken.  I was fortunate to have a large patio tile that my husband found for me.  Now, wrap this brick with aluminum foil and give it a coating of oil or I used Pam.  Take the chicken and lay it out in the center of the grill, put the brick on top so it flattens while cooking and close the cover.   Again.. a low temp is key here.  Otherwise, you will get a charred chicken and it will not be cooked through.  Each side took about 1/2 hr to cook and I would turn it the last 1/2 hr.

Tips:
– At the point where I really wanted the chicken to takes its time cooking and not be overwhelmed with the strong heat and not get burned, I put my grill brush at the edge of the grates so when I close  the cover, it would not close completely.
– Before it’s done grilling, you can baste it with your favorite bbq sauce or marinade.
– When know one is looking, you can eat the skin and wings.  (I know, I know; don’t tell my husband)
Here are a bunch of images from Google that you can reference.

C’mon people.. you can’t tell me that this doesn’t look oh so good.  You can’t and I won’t listen (finger in ears… la la la).

Will you try it?  Is your mouth watering?

My oldest daughter is home for a week from college (summer grad school), so I am embracing every moment of having the family together for a week.  Maybe I’ll give this chicken a try again.

… and guess what.. I’m working on a new canvas.. here’s a sneak peek, but it’s turning out completely different than you think it would from these pictures.  Stay tuned.

As always, THANK YOU for stopping by.  Leave some love.

Judy