Creamy Crock Pot Chicken and Broccoli Over Rice

Creamy Crock Pot Chicken and Broccoli Over Rice

3-4 boneless chicken breasts
1 10oz can cream of chicken soup
1 10 oz can cheddar soup
1 14 oz can chicken broth
½ teaspoon salt
¼ teaspoon garlic salt seasoning
1 cup sour cream
6 cups broccoli florets, just fork tender (cook it in boiling water for 3-4 minutes)
1 cup shredded cheddar cheese

1. Place soups, chicken broth, salt, and garlic seasoning into a crock-pot over low heat. Whisk until smooth. Place chicken in, pressing to the bottom. Place lid on and cook on low for 6 hours or on high for 3 hours.

2. When chicken is cooked, use 2 forks to shred into bite size pieces. Stir in sour cream and broccoli.

3. Serve over steamed rice and sprinkle with cheese.

4-6 servings

Cherry Cream Cheese Cookies

Cherry Cream Cheese Cookies


COOKIES
1 c. powdered sugar
1 c. butter
1 egg
2 tsp. vanilla
2 c. flour

FILLING
1 c. powdered sugar
2 tsp. flour
3 oz. cream cheese
1 tsp. vanilla
1/2 c. coconut
1/2 c. chopped maraschino cherries, drained

GLAZE
1/4 c. chocolate chips
1 tsp. butter
1/4 c. powdered sugar


Mix sugar and butter. Add egg and vanilla. Stir in flour. Cover and refrigerate for 1 to 2 hours. Shape dough into balls. Place 2" apart on cookie sheet. With thumb, make imprint in each cookie. Bake for 12 to 15 minutes in a preheated 350 degree oven. Remove from cookie sheet and cool.

Mix filling and fill cookie center with 1/2 teaspoon of filling. In saucepan, melt chocolate chips and biutter. Mix in rest of ingredients and drizzle over cookies.

Makes 4 1/2 dozen.

CROCKPOT SWEET AND SOUR CHICKEN

CROCKPOT SWEET AND SOUR CHICKEN


1 cup up fryer, or your choice of chicken
1/4 tsp ground ginger
1 clove garlic, minced
1 can cream of chicken soup
1 (8 1/2 oz.) can pineapple chunks
1 (16 oz) can sliced peaches
1 (4 oz) can water chestnuts, sliced
4 green onions, sliced
1/4 cup cornstarch
1/4 cup soy sauce
1 tbsp vinegar


Salt and pepper chicken and place in Pot

Mix ginger, garlic, soup, and juice from pineapple. Arrange pineapple and chestnuts over chicken and pour sauce over. Cover and cook on low for 8 hours. Add onions and peaches. (Mushrooms are good, too.) Dissolve cornstarch in soy sauce and vinegar. Stir in on high; cook 15 minutes until thickened. Serve with white or brown rice. NOTE: Broil chicken to crisp it, if desired.

Artichoke Asiago Dip

Artichoke Asiago Dip - 15.3g Carbs, 5.3g Fiber, 1.5g Sugar

From: Dip Recipes: Fast, Fun and Easy Gourmet Dips for all Occasions (The Easy Recipe) by Scarlett Aphra (Kindle)

Dip is often found in the prepared foods section of the supermarket but it is easy to make an extremely delicious version at home as well. One of the benefits of making it at home is being able to control what goes in the dip and adjusting the seasoning to your own taste. Artichoke hearts are actually part of the head of a perennial thistle and a good source of antioxidants and fiber. If you have an issue with gallbladder disease you should avoid this dip because artichokes can stimulate gallbladder contraction.


1 1/2 cups artichoke hearts, drained and chopped
3/4 cup freshly grated Asiago cheese
1 cup low fat mayonnaise
1/2 cup scallion, chopped
1/2 tsp garlic, minced
1 lemon, juiced


1. In a large bowl stir together all the ingredients until very well combined. Season to taste.

2. Transfer to heat proof serving dish and refrigerate until you are ready to use the dip.

3. Heat in a 350 degree F oven until dip is hot and bubble.

4. Serve with breads or chips.

Nutrition From: www.caloriecount.about.com
Servings: 4
Serving Size: 215 g
Nutrition per Serving: 401 Calories, 291 Calories from Fat, 32.4g Total Fat, 9.7g Saturated Fat, 0g Trans Fat, 58mg Cholesterol, ** 1,159mg Sodium, 15.3g Total Carbs, 5.3g Dietary Fiber, 1.5g Sugars, 13.8g Protein -- Vitamin A 12% - Vitamin C 34% - Calcium 35% - Iron 8% Nutrition Grade: C

Alfredo Ravioli Bake

Alfredo Ravioli Bake

Reduced-fat or light Alfredo sauce is available if you prefer a lighter version of this rich and flavorful main dish.

Prep: 25 min - Bake: 1 hr

2 tablespoons LAND O LAKES® Butter
1 1/4 pounds boneless skinless chicken breast halves, cut into 1-inch pieces
1 (8-ounce) package sliced fresh mushrooms
1 (16-ounce) jar Alfredo sauce
1 (25 to 27 1/2-ounce) package frozen cheese-filled ravioli
1 large (1 cup) red bell pepper, chopped
8 ounces (2 cups) LAND O LAKES® Mozzarella Cheese, shredded
1/4 cup shredded Parmesan cheese


Heat oven to 350°F. Melt butter in 12-inch skillet until sizzling; add chicken pieces. Cook over medium-high heat until chicken is lightly browned (4 to 6 minutes). Add mushrooms; continue cooking until chicken is no longer pink and mushrooms are tender (4 to 6 minutes). Do not drain.

Spread 1/2 cup sauce into greased 13x9-inch baking dish. Arrange single layer of frozen ravioli over sauce; drizzle 3/4 cup sauce evenly over ravioli. Spread with 1 1/2 cups chicken and mushroom mixture, 1/2 cup red bell pepper and 1 cup mozzarella cheese. Repeat with remaining ingredients,except remaining 1 cup mozzarella cheese and Parmesan cheese. Cover tightly with aluminum foil. Bake for 45 minutes.

Remove foil; sprinkle with remaining mozzarella and Parmesan cheese. Bake, uncovered, for 15 to 20 minutes or until cheeses are melted. Let stand 15 minutes before serving.

TIP: To make ahead, prepare as directed above except do not bake. Cover; refrigerate up to 24 hours. When ready to bake, continue as directed above. Increase first baking time to 1 hour.

Makes 8 servings

Nutritional Info Per 1 Serving: Calories 550, Fat 33 g, Cholesterol 125 mg, Sodium 1010 mg, Carbohydrates 30 g, Dietary Fiber 2 g, Protein 35 g

Applesauce-Glazed Pork Chops

Applesauce-Glazed Pork Chops

These tasty, tender chops are glazed with a sweet, smoky, apple-flavored sauce. They’re on the table in no time at all, so they’re perfect for hectic weeknights.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


Ingredients

4 bone-in pork loin chops (7 ounces each)
1 cup unsweetened applesauce
1/4 cup packed brown sugar
1 tablespoon barbecue sauce
1 tablespoon Worcestershire sauce
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon pepper


Directions

Place pork chops in a 13-in. x 9-in. baking dish coated with cooking spray. In a small bowl, combine the remaining ingredients; spoon over chops. Bake, uncovered, at 350° for 20-25 minutes or until a thermometer reads 160°. Yield: 4 servings.

Nutritional Facts

1 pork chop with 1/3 cup sauce equals 291 calories, 9 g fat (3 g saturated fat), 86 mg cholesterol, 442 mg sodium, 22 g carbohydrate, 1 g fiber, 30 g protein. Diabetic Exchanges: 4 lean meat, 1 starch, 1/2 fruit.

Originally published as Applesauce-Glazed Pork Chops in Healthy Cooking February/March 2010, p53

Low-Fat Oatmeal Muffins

Low-Fat Oatmeal Muffins

Total Time: 1 hour 30 minutes
Prep Time: 1 hour 10 minutes
Cook Time: 20 minutes

Makes 12 muffins

1 cup rolled oats (old fashioned oatmeal)
1 cup skim milk
1 cup whole wheat flour
1/2 cup brown sugar, packed
1/2 cup unsweetened applesauce
2 egg whites
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Directions:

1 Soak oats in milk for 1 hour.

2 Combine all ingredients in a large bowl.

3 Spoon into a muffin pan that has been lightly greased or sprayed with nonstick spray.

4 Bake at 400 F for 20-25 minutes.

Variations: To make Oatmeal Raisin Muffins, Oatmeal Apple Muffins, or Oatmeal Chocolate Chip Muffins, add raisins/chopped apples/chocolate chips to the batter.