I have this in the crock pot right now. It smells soooooo good! I LOVE artichokes!
1 lb boneless skinless chicken breasts -- cubed (1 to 1 1/2)
4 oz roasted red peppers -- chopped (4 to 6)
15 ounces artichoke hearts -- quartered
8 oz fat-free American cheese
2 teaspoons Worcestershire sauce
1 can 98% fat-free cream of mushroom soup
2 cups fat-free shredded cheddar cheese
4 cups hot cooked pasta
to taste salt and pepper
In a 3 1/2-quart or larger crock pot combine chicken, peppers, artichokes, American cheese, Worcestershire sauce, and soup in the crockpot. Cover and cook on low for 6 to 8 hours. About 15 minutes before serving, add shredded Cheddar cheese and hot cooked pasta. Taste and add salt and pepper as needed.
Serves 4 to 6.
Per Serving: 479 Calories; 2g Fat; 48g Protein; 67g Carbohydrate; 6g Dietary Fiber; 51mg
Cholesterol; 809mg Sodium.
Monday, February 12, 2007
Thursday, February 8, 2007
Buffalo Chicken Chili
Ingredients:
1 Tbsp Olive oil
2 Tbsp butter
2 lbs all white meat ground chicken breast
1 large carrot, peeled and finely chopped
1 large onion, chopped
3 ribs celery, finely chopped
5 large cloves garlic, chopped
1 Tbsp smoked paprika (i used 1/2 Tbsp paprika, 1/2 Tbsp chili pwd. I didn't want to buy a 6 dollar bottle for one recipe!)
1 bay leaf
salt and pepper
2 cups chicken stock
1/4-1/2 cup hot sauce, depending on how hot you like it. (i used Franks buffalo chicken sauce)
1 15 ounce can tomato sauce
1 15 ounce can crushed tomatoes
Place a large pot over med-high heat add olive oil and butter. Once butter is melted, add the ground chicken. Brown it, using the back of a wooden spoon to break it up into small pieces, about 5-6 minutes. Add the carrot, onion, celery, garlic, paprika, bay leaf and some salt and pepper. Cook, stiring frequently, for about 3-4 minutes. Add the chicken stock and scrape up any brown bits on the bottom of the pot. Add the hot sauce, tomato sauce and crushed tomatoes, and bring up to a bubble. Simmer for 8-10 minutes to let the flavors come together.
1 Tbsp Olive oil
2 Tbsp butter
2 lbs all white meat ground chicken breast
1 large carrot, peeled and finely chopped
1 large onion, chopped
3 ribs celery, finely chopped
5 large cloves garlic, chopped
1 Tbsp smoked paprika (i used 1/2 Tbsp paprika, 1/2 Tbsp chili pwd. I didn't want to buy a 6 dollar bottle for one recipe!)
1 bay leaf
salt and pepper
2 cups chicken stock
1/4-1/2 cup hot sauce, depending on how hot you like it. (i used Franks buffalo chicken sauce)
1 15 ounce can tomato sauce
1 15 ounce can crushed tomatoes
Place a large pot over med-high heat add olive oil and butter. Once butter is melted, add the ground chicken. Brown it, using the back of a wooden spoon to break it up into small pieces, about 5-6 minutes. Add the carrot, onion, celery, garlic, paprika, bay leaf and some salt and pepper. Cook, stiring frequently, for about 3-4 minutes. Add the chicken stock and scrape up any brown bits on the bottom of the pot. Add the hot sauce, tomato sauce and crushed tomatoes, and bring up to a bubble. Simmer for 8-10 minutes to let the flavors come together.
Friday, January 26, 2007
Meatloaf Muffins
1 lb ground beef
1 1/2 cups cracker crumbs
2 eggs
1 pkg dry onion soup mix
1 can vegetable soup
salt and pepper to taste
Topping:
1/4 cup ketchup
1/2 cup bbq sauce
3/4 cup brown sugar
Miix all ingredients together and press into muffin tins. Mix together topping and spoon on top of muffins before baking. Bake at 350 F for 25-30 minutes.
1 1/2 cups cracker crumbs
2 eggs
1 pkg dry onion soup mix
1 can vegetable soup
salt and pepper to taste
Topping:
1/4 cup ketchup
1/2 cup bbq sauce
3/4 cup brown sugar
Miix all ingredients together and press into muffin tins. Mix together topping and spoon on top of muffins before baking. Bake at 350 F for 25-30 minutes.
Tuesday, January 16, 2007
Cheesy Crockpot Chicken (7.5 PTS)
2 lbs. boneless skinless chicken breasts
2 Cans 98% fat-free cream of chicken soup
1 can cheddar cheese soup
1/4 teaspoon garlic powder
Cut chicken into bite size pieces. Put chicken in the bottom of the crockpot. Add rest of ingredients on top. Cook 8 hours on low. Serve over rice or noodles. (Points include rice)
Per Serving: 328 Calories; 8g Fat; 55g Protein; 5g Carbohydrate; 1g Dietary Fiber; 146mg
Cholesterol; 631mg Sodium.
This meal was so yummy and easy. It was a little runnier than I expected, but still great!
Feta Cheese and Bacon stuffed Chicken Breasts
D-LISH!!! We had this for dinner tonight, and we both gave it a 10/10! If you try it, let me know what you think!
8 Tbsp Olive oil
2 tsp lemon juice
4 cloves crushed garlic-i just used 2 tsp minced garlic
1 Tbsp dried oregano
salt and pepper to taste
4 skinless, boneless chicken breasts
feta cheese
bacon, fried and drained
Preheat oven to 350F
In a small bowl combine the oil, lemon juice, garlic, oregano, salt and pepper. Mix together. Place chicken in a 9X13 baking dish and pour oil mixture over chicken. (i put this in the fridge for a couple hours to marinate)
Stuff each breast with crumbled feta, and bacon strips--we used 3 per breast. Secure open sides with toothpicks.
Bake uncovered for 30-35 minutes!
8 Tbsp Olive oil
2 tsp lemon juice
4 cloves crushed garlic-i just used 2 tsp minced garlic
1 Tbsp dried oregano
salt and pepper to taste
4 skinless, boneless chicken breasts
feta cheese
bacon, fried and drained
Preheat oven to 350F
In a small bowl combine the oil, lemon juice, garlic, oregano, salt and pepper. Mix together. Place chicken in a 9X13 baking dish and pour oil mixture over chicken. (i put this in the fridge for a couple hours to marinate)
Stuff each breast with crumbled feta, and bacon strips--we used 3 per breast. Secure open sides with toothpicks.
Bake uncovered for 30-35 minutes!
Sunday, January 14, 2007
My Fave roast recipe
Man, it's been awhile since i've been on here......
Slow cooker beef roast
3-4lbs boneless sirloin tip roast
envelope dry onion soup mix
envelope brown gravy mix
2 cups sprite/7-up
Beef onion gravy
2/3 cup water
1/2 cup flour
Set roast in a slow cooker. Combine gravy mix, soup mix, and pop in a small bowl. Pour over roast. Cover. Cook on low for 8-10 hours or on high for 4-5 hours until tender. Remove roast to serving plate.
Gravy--Pour drippings, including fat into 4 cup liquid measure. Let stand for about 10 minutes until fat separates and comes to surface. Carefully spoon off and discard fat. Add water to drippings to make 4 cups. Pour into large saucepan or roasting pan. Bring to a boil on medium. Stir second amount of water into flour in small bowl until smooth. Stir into drippings for 5-7 minutes, stirring with whisk to prevent lumps, until boiling and thickened!
The meat almost melts in your mouth it's so tender!!! Enjoy!
Slow cooker beef roast
3-4lbs boneless sirloin tip roast
envelope dry onion soup mix
envelope brown gravy mix
2 cups sprite/7-up
Beef onion gravy
2/3 cup water
1/2 cup flour
Set roast in a slow cooker. Combine gravy mix, soup mix, and pop in a small bowl. Pour over roast. Cover. Cook on low for 8-10 hours or on high for 4-5 hours until tender. Remove roast to serving plate.
Gravy--Pour drippings, including fat into 4 cup liquid measure. Let stand for about 10 minutes until fat separates and comes to surface. Carefully spoon off and discard fat. Add water to drippings to make 4 cups. Pour into large saucepan or roasting pan. Bring to a boil on medium. Stir second amount of water into flour in small bowl until smooth. Stir into drippings for 5-7 minutes, stirring with whisk to prevent lumps, until boiling and thickened!
The meat almost melts in your mouth it's so tender!!! Enjoy!
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