Recipe Reviews

Chicken Cheesesteak Saute
I ended up marinating this all night, and it was tasty.  One note, be sure not to cook it on too high a heat in the frying pan as the dressing tends to burn.
Easy to prepare: easy
Rating: ***

Chicken Cheesesteak Saute
1/4 Cup Light italian dressing, sugar free
2 boneless, skinless chicken breasts or 6 chicken breast tenderloins
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 cup sliced mushrooms
1/4 cup sliced onions
1/4 cup sliced bell pepper (red or green)
1 TBSP olive oil
2 slices light provolone cheese

Marinate chicken breasts in italian dressing, in a plastic bag, for at least two hours; drain well. After marinating, heat olive oil in a skillet on medium high heat for about two minutes. Sprinkle chicken with garlic and onion powder. Add chicken to skillet, and sear chicken until brown on both sides (about 2 minutes per side). Add mushrooms, onions, and bell pepper. Cook for 5 - 7 minutes longer (7 - 8 minutes if using thick breasts). Tear cheese into small pieces and place on top of mixture. Place top on skillet and let sit for one to two minutes.

Mexican Chicken Casserole
My husband loved this dish  :)   It's a little on the spicy side, but is easily handled for those with less adventurous palates by adding a little extra cheese or sour cream.
Easy to prepare: easy
Rating: ***

Mexican Chicken Casserole
4-5 chicken breasts, sliced into strips as if for fajitas
1 T olive oil
1 package taco seasoning
1 T garlic
dash cumin
1 green pepper
1 red or yellow pepper
1 onion
1/2-1 C salsa
6 oz lf cheese (cheddar or monterey)

Heat oil in skillet and brown chicken. While chicken is browning cut peppers and onion in strips. Then add your taco seasoning, garlic & cumin. Saute for a min or so to mix seasonings. Add peppers and onions and saute for about 5 min. Transfer mixture to a greased 9x12 casserole and top w/ salsa then add cheese. Bake at 350 til cheese is melted.

Barefoot Contessa Grilled Lemon Chicken
This is a great dish for those who like lemon and chicken together.  I marinated this overnight, and the chicken was tender and juicy.
Easy to prepare: easy
Rating: ***

Barefoot Contessa Grilled Lemon Chicken
¾ cup lemon juice
¾ cup olive oil
2 teaspoons kosher salt
1 teaspoon pepper
1 tablespoon minced fresh thyme leaves (or ½ tablespoon dried)
2 pounds boneless chicken breasts

1 Whisk together lemon juice, olive oil, salt, pepper and thyme.
2 Pour over chicken in nonreactive bowl and marinate 6 hours or overnight.
3 Heat grill and cook 10 minutes per side until cooked through.
4 May be served over green salad with Lemon Vinaigrette, below.
Lemon Vinagarette
1 Whisk together ¼ cup lemon juice and ¼ cup olive oil. Season with salt and pepper to taste, if desired. Serve immediately

Chocolate Breeze Cups
These were ok, not that great and too sour for my taste.  Maybe if I used more Splenda...
Easy to prepare: easy
Rating: **

Chocolate Breeze Cups
8 oz FF Cream Cheese
1/3 Cup Splenda
1 cup FF Sour Cream
1/2 cup SF Chocolate Syrup
2 tsp Vanilla extract
2 cups Cool Whip

1. Beat the cream cheese and Splenda until light and fluffy. Add the vanilla and SF Syrup.
2. Add FF sour cream and then Cool whip.
3. Pour into 8 custard cups and garnish with 5 mini chocolate chips.