3 SmartPoints on Weight Watchers

I had some leftover almonds from making sweets, so I added them to this chicken dish.When adding the ingredients in Step 5, be careful, try not to inhale the steam since it's quite pungent. Recipe by Ayatan

This is something my mom always made when I was little, and one of the first things she taught me to cook. I've never seen anything quite like this one, so I thought I'd share. It was a bit hard, because in true southern fashion, we never measured anything. It was all done by sight, taste, and smell. If anyone wants to try substituting the mayo for Greek yogurt, let me know. I've been too scared to try, my family is picky

I watched cooking shows when I was a kid, and thought this looked delicious! I still remember it as an adult, and I always want to make some this time of the year. I used my own ingredients and amounts, but I have a lot of confidence in this masterpiece. I usually make two and use one as a present.If the jelly is too much of a pain, then you can also pair it with grainy mustard or mayonnaise. This dish is convenient because you can use it for Japanese or Western cooking. It is a pate-style dish with lots of volume. It is simple but looks extravagant! It will become colorful if you add in bell peppers and pistachios. For 5~6 people. Recipe by Hanputei danputei

We have this as a main meal but would make a nice side dish or starter too.Sometimes I stuff rice under a chicken skin for a tasty alterative.

Easy lunch option!

Recipe inspired by Waldron Astoria's famous recipe, but I tweaked it a bit.

very delicious chicken with a wonderful sauce.. :-)

A variation of Nigel Slater's recipe using some Christmas leftovers. He uses a rich pastry case recipe which I found difficult to roll, so I bought JusRol second time round!

My husband likes chicken breasts, I like thighs. Tonight I made this recipe using both and it turned out perfectly. I served the chicken with garlic butter flavored rice and mixed vegetables on the side. It was a great meal!

This is a spin on a classic Waldorf salad, but with the added protein of chicken and served over romaine to make it into a hearty lunch. I also put together a creamy poppy seed dressing for this, rather than using mayo only, which is what a traditional Waldorf salad is tossed with. I generally eat salads at work, so I usually pack my salads up in a quart sized mason jar to easily take it with me. Recipe loosely adapted from : The Domestic Geek