Champagne truffles, Slow-Cooked Lemon Chicken and Nacho Cheese Chicken Bake Recipe

Champagne Truffles

It is important to use a very high quality chocolate when making truffles. Callebaut and Valhrona chocolate are two good choices.

Center Mixture
8 ounces cream
1 pound bittersweet chocolate
1 ounce butter
1 ounce Cognac

Bring the cream to a boil; pour it over the cut chocolate. Allow to stand for 1 to 2 minutes, then stir until very smooth.

Beat in softened butter and cool to set.

Beat with an electric mixer, using the paddle attachment if available, on medium speed until light. Beat in Cognac. Pipe out small truffles on parchment or wax paper with a pastry bag fitted with a 1/2-inch plain tube. Refrigerate to set.

Enrobing
1 pound bittersweet chocolate
1 pound cocoa

Melt chocolate. Sift the cocoa into a deep pan. Dip the truffles into the melted chocolate and then set them in the cocoa, shaking the pan to cover them. After the covering sets, shake the truffles in a strainer to remove excess cocoa.

Slow-Cooked Lemon Chicken


6 bone-in chicken breast halves (about 3 pound), skin removed
1 teaspoon dried oregano
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
2 tablespoons butter
1/4 cup water
3 tablespoons lemon juice
2 garlic cloves, minced
1 teaspoon chicken bouillon granules
2 teaspoons minced fresh parsley
Hot cooked rice
Pat chicken dry with paper towels.
Combine oregano, seasoned salt and pepper; rub over chicken.

In a skillet over medium heat, brown the chicken in butter; transfer to a 5-quart crockpot. Add water, lemon juice, garlic and bouillon to the skillet; bring to a boil, stirring to loosen browned bits. Pour over chicken. Cover and cook on LOW for 3 to 4 hours.

Baste the chicken. Add parsley. Cover and cook 15 to 30 minutes longer or until meat juices run clear. If desired, thicken cooking juices and serve over chicken and rice.

Yields 6 servings.

Nacho Cheese Chicken Bake 


  • 1 can low fat cream of chicken soup 
  • 1 can low fat cream of celery soup 
  • 1 can nacho cheese soup 
  • 12 ounces cooked chicken
  • 2 cups instant white rice (don't cook)
  • Mushrooms - optional
  • Onion - optional
  • Mix all together. Put into sprayed 9 x 13-inch baking pan. Bake at 375 degrees F for 30 minutes.
  • Weight Watchers points: Serves 8, each serving = 4 points