WEIGHT WATCHERS CHICKEN SPINACH CRESCENT RING
Make and share this Weight Watchers Chicken Spinach Crescent Ring recipe from Food.com.
Provided by jennay25
Categories Chicken
Time 30m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Place Cresent Rolls with points out to edge and create a ring. Spread cream cheese on cresent rolls, place spices of your choice on top of cream cheese, place spinach on cream cheese, next evenly spread grilled chicken, then mexican cheese.
- Now pull up points of cresent rolls and wrap around ingredients and tuck under the top.
- Bake at 375 for 14 minutes.
Nutrition Facts : Calories 141.8, Fat 5.2, SaturatedFat 2.3, Cholesterol 35.1, Sodium 208.4, Carbohydrate 15.5, Fiber 1.1, Sugar 1.4, Protein 7.8
SPINACH RING
I got this recipe from a William Sonoma cookbook. My mom use to make this dish when I was a child (Several decades ago). She would get the ring out of the mold onto a serving dish and then drizzle the mold with Bechamel sauce ( recipe #62371 ). (Also she would add blue food coloring to the sauce) I have to admit that every time I get the ring out of the mold I brake it, so the Bechamel sauce on top covers all the imperfections, plus, it is a great combination.
Provided by MsPia
Categories Spinach
Time 50m
Yield 1 mold, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat an oven to 375. Butter a 1 1/2-qt ring mold.
- Place spinach in a food processor and puree.
- Melt 1 Tbs. of butter in a saute pan over medium heat. Add spinach, raise the heat to high and cook, stirring, until all moisture has cooked away, 1-2 minutes. Reduce heat to medium.
- Stir in the flour, salt and pepper. Slowly pour in the warm milk, stirring constantly until smooth and thickened. Add the paprika and cook for 4 minutes longer.
- Remove from heat and add 1/2 cup of the cheese and the remaining Tbs. of butter. Stir in the eggs and pour into the prepared mold. Sprinkle the top with the remaining 1/4 cup cheese. Place in a baking pan and pour hot water into the pan to reach halfway up the sides of the mold dish. Bake until firm or lightly browned, 30-40 minutes.
- Remove from heat and let sit for a few minutes. Run a knife around the edges, then invert onto a serving platter.
- Serve hot.
- You can have it with the Bechamel sauce or without.
Nutrition Facts : Calories 242.2, Fat 16.6, SaturatedFat 9, Cholesterol 194.7, Sodium 743.7, Carbohydrate 8.3, Fiber 2.7, Sugar 1.2, Protein 16.4
CHICKEN RING
Make and share this Chicken Ring recipe from Food.com.
Provided by Jenny22
Categories Chicken Breast
Time 50m
Yield 1 ring, 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large mixing bowl, combine chicken, cream of chicken and onion soups, broccoli, bacon bits, and cheese. (substitute cream of mushroom soup for onion if desired, then add chopped onion).
- Open cans of crescent rolls and divide them. On a round cookie sheet or stone, lay them in a ring. pointy side facing out, leaving a hole in the middle. Press firmly around to form groove for mixture to go into.
- Spoon mixture into groove of crescent rolls. Pile it high!
- Fold pointy ends of crescent rolls over top of the mixture, so that points meet in the middle hole.
- Bake in preheated oven of 350°F for 30 minutes or crescent rolls are brown.
Nutrition Facts : Calories 1442.6, Fat 55.8, SaturatedFat 21.7, Cholesterol 357.9, Sodium 2818.2, Carbohydrate 133.2, Fiber 9.3, Sugar 13.6, Protein 96.4
CHICKEN SALAD RING
Make and share this Chicken Salad Ring recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Sprinkle gelatin over cold water in a large saucepan; let stand 1 minute.
- Cook over low heat, stirring until gelatin dissolves; remove from heat.
- Stir soup and next 4 ingredients into gelatin mixture.
- Chill until mixture is the consistency of unbeaten egg white.
- Fold in chicken, celery, pickle relish, and pimento.
- Spoon into a lightly oiled 6-cup mold; cover and chill until firm.
- Unmold onto a lettuce-lined plate.
- Cut into slices and serve.
Nutrition Facts : Calories 116.5, Fat 4.1, SaturatedFat 1.1, Cholesterol 30.4, Sodium 503.4, Carbohydrate 9.2, Fiber 0.8, Sugar 5.6, Protein 11
CHICKEN RING
modidified by my mother-in-law from a pampered chef cookbook. This is so good, I usually eat the filling by itself as a chicken salad. There are hardly any leftovers and its super quick and easy to make.
Provided by Pixies Kitchen
Categories One Dish Meal
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Cook chicken in pressure cooker. Once it starts to giggle slowly turn heat on low and allow to giggle for 20 minutes.
- While chicken is cooking, chop broccoli, onion, and parsley and combine in bowl.
- Cook bacon and allow to cool, then crumble and add to veggie mixture.
- Add cheese, mayo, mustard, and lemon juice to bowl and mix well.
- Once chicken is done, shred and stir into your veggie mix. Set aside.
- On a cookie sheet or large stone pan, unroll crescent rolls and mash together seams (join the 2 packets at the ends).
- Spoon mixture down the center third of the pastry, cut horizontal strips on both sides and braid them over the mixture.
- Separate egg, only keeping the white and brush over the top of braid.
- Bake for 30 to 35 minutes or until golden brown.
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