Chicken Spinach Logs/Burgers

1 lbs. ground chicken
1 cup chopped spinach

1 tsp. finely chopped garlic

1 small red onion, chopped
1 Tbsp. oil
½ cup shredded cheese

spray oil for frying

In a medium frying pan saute onions and garlic until transparent in oil.  Add spinach and saute until limp.  Allow to cool completely.  In a large bowl combine all ingredients.  Shape into logs/patties.  Heat a non-stick pan over med-high heat until hot.  Add logs/patties.  Use spray oil only if needed.  Cook on all sides until brown.  Cover and reduce heat to low.  Cook an additional 10 minutes or until the center reads 165 degrees.  Serves 4

Comments:  I wasn’t sure I would like this but decided to give it a try.  The original recipe didn’t use the cheese but I thought it would make everything stick together better so I added just a light amount of cheese.  The original also had the logs resting on a pressed out, grilled biscuit.  I passed on that.  I made these the 1^st time as logs and after tasting them I decided they would be delicious as burgers so I made them a 2^nd time as burgers, adding my favorite condiments and they were delicious!  This is now my go-to healthy burger.  My 3 food testers also loved it both as a log as well as on a bun.  One of my testers stopped me and said he wanted the recipe.  He wants to start making them for himself.

Chicken Spinach Bake

2 to 3 large boneless skinless chicken breasts, cut in half lengthwise and then into 4 pieces each to form thinner cutlets

2 Tablespoons olive oil, divided

1-2 tsp. Garlic & Herb Seasoning or Italian seasonings (your choice of seasonings)

6 ounces cream cheese, softened

1 bag (1 lb.) cut spinach leaves, frozen

1 cup shredded Mozzarella cheese or Italian Blend

Preheat oven to 350 degrees.  Spray 9 x 13 inch glass baking dish with cooking spray.  Sprinkle chicken pieces with seasoning.  Heat oil in non-stick frying pan.  Saute chicken on both sides.  Layer chicken evenly in baking dish.  Add cream cheese over all the tops of chicken.  

In the pan used for the chicken, add the spinach.  Cook until thawed and you aren't seeing any water in the pan.  Place evenly over the cream cheese.  

Top with cheese.  

Bake 25-30 minutes or until chicken is cooked thoroughly.  Serves 6

Comment:  The 2 food testers that I took this dish to loved it.  One took a bite when I 1st took it to her while it was still hot and couldn't quit eating.  The other ate her dish for dinner and loved it too.  I was worried about it being dry but I assume there was still some water in the spinach that didn't cook out and maybe the cream cheese added some too.  It wasn't dry at all.  Just delicious.

Chicken Casserole with Crescents

2-3 boneless skinless chicken breasts, cooked, cut into 1-inch pieces (3/4 - 1 lb)

1 ¾ cups spaghetti sauce 

3 tablespoons chopped fresh basil

1 ½ cups shredded mozzarella cheese

6 tablespoons butter, melted 

1 teaspoon Italian seasoning

1 can (8 count) refrigerated crescent rolls

½ cup grated cheddar cheese

Heat oven to 375°F. In 12x8-inch (2-quart) ceramic or glass baking dish, arrange chicken. Pour marinara sauce over top to coat chicken. Sprinkle with basil and mozzarella cheese.  In small bowl, stir together melted butter and Italian seasoning.  Separate crescent rolls and cut into strips. Dip dough into melted butter mixture. Scatter pieces over mozzarella cheese. Sprinkle cheddar cheese over dough.  Bake 25 to 30 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F) and cheese melted and bubbly.  Serves 8

Comments:  I did, of course make a few changes.  The original called for refrigerated bread sticks, which I didn't have but did have crescent rolls.  It also called for Parmesan cheese, which for the 1st time in forever I was out of so I used cheddar cheese instead.  Still came out delicious!  

Also, since I've gone on Weight Watchers, I entered this recipe and it has 13 points for 1 serving.  Not too bad.