Tuesday, April 14, 2009

Cream Cheese Chicken

Cream Cheese Chicken

1 (.7 oz.) envelope Italian dressing mix
1/2 c. butter
2 lbs boneless skinless chicken breasts
1 (10.75 oz.) can cream of chicken soup
1 (8oz.) pkg cream cheese

Turn slow cooker on high. Place butter in bottom of slow cooker. When the butter is melted, add one envelope Italian dressing mix. Stir in butter until well mixed. Cut chicken breasts into 1" strips. Place in slow cooker and stir to coat with butter and dressing mix. Cover and cook on high for 2 hours. Remove chicken to plate to cool. Add cream of chicken soup and cream cheese. Stir to melt and mix well until smooth and creamy. Place chicken back in pot. Serve over mashed potatoes, rice, or noodles.

Thursday, April 2, 2009

Crock-pot Lasagne

Crock-pot Lasagne
1 lb. ground turkey
1 lg. onion, chopped
2 cloves garlic, minced
1 can tomato sauce (8 oz.)
1 c. water
1 can tomato paste (6 oz.)
1 tsp. salt
1 tsp. dried oregano
1 tsp. dried basil leaves
1 tsp. Italian seasoning
1 pkg. no-cook lasagne noodles (8oz.)
1 1/2 c. small-curd cottage cheese (12 oz.) (2% milk)
1/2 c. grated Parmesan cheese
2 c. shredded mozzarella cheese (16 oz.) (2% milk)


In a skillet, cook beef, onion, and garlic over medium heat until meat is no longer pink; drain. Add the tomato sauce, water, tomato paste, salt, spices, cottage cheese and Parmesan cheese; mix well. Spread 1/4 of the meat sauce in greased 5 qt. crock-pot. Sprinkle 1/4 of the mozzarella cheese. Then, arrange 1/3 of the noodles over sauce (break the noodles). Repeat layers two more times. Top with remaining meat sauce and mozarella. Cover and cook on low for 4-5 hours or until noodles are tender.
Makes 6 Servings at 10 WW points

Nacho Taco Lasagne

Nacho Taco Lasagne

Extra Virgin Olive Oil
1 lbs ground beef
1 pkgs taco seasoning
1 clove garlic, minced
1/2 onion, chopped
1 (15 oz.) can black beans, drained
1 (8 oz.) jar salsa
Salt & Pepper to taste
1/2 bag Tostitos brand Hint of Lime Tortilla Chips
1 1/2 cups shredded Cheddar
1 tomato, chopped
1/2 cup sour cream
1 cup shredded lettuce


Preheat the oven to 425 degrees. Place 2 TBS EVOO in a large skillet. Preheat skillet over mediuim high heat. Add onion and garlic and saute for 3 minutes. Add ground beef and brown the meat, approximately 5 minutes. Carefully drain fat from the pan. In a 13X9 baking dish, spread salsa, layer with chips, taco meat, beans and cheese. Bake for 15 minutes or until cheese is melted and bubbly. Top with shredded lettuce, sour cream, chopped tomatoes. Serve immediately.

Crock-pot Lemonade Chicken

Crock-pot Lemonade Chicken

3 or 4 chicken breasts, cut up
6 oz. frozen lemonade concentrate, thawed
3 TB brown sugar
3 TBS Ketchup
1 TBS Vinegar
2 TBS cold water
2 TBS cornstarch
Hot cooked rice

Stir together the lemonade concentrate, brown sugar, ketchup, and vinegar; pour over chicken. Cover; cook on high heat setting for 3-4 hours (or set on low for 6 to 8 hours). Remove chicken; pour juices into saucepan. Return chicken to cooker; cover to keep warm. Skim fat from reserved juices. Blend cold water slowly into cornstarch; stir into hot juices. Cook and stir till thickened and bubbly. Serve chicken with gravy over hot cooked rice.