Creamy Italian Chicken (crock pot style)

Me and my crock pot have a new found relationship recently. I'm so busy working full time, going to school full time, taking a child to sports practices, and kickboxing at least 5 days a week that I find it difficult to get the motivation to cook a huge meal every night.

Here is my favorite crock pot recipe and my 4 year old eats it up every time I make it so I know its good if he will eat it! HA!

"Creamy Italian Chicken"

3 pounds boneless/skinless chicken breast
1 can campbells cream of chicken soup with herb
1 block of philedelphia 1/3 less fat cream cheese (cut into chunks)
1 pack good seasons italian dressing dry mix (made with 1/4 cup water)

Directions: Spray crock pot with non-stick spray. Place the chicken breasts in crock pot, pour the cream of chicken soup over chicken, pour the italian dressing mixture over chicken, and then spread the cubes of cream cheese evenly over all. Cook on low for 6-8 hours and use forks to shred when done.

Serve over rice (for the family)

For VSGer's one serving is 6 ounces and here are the nutrition facts:


Calories: 249
Fat: 10g
Carbs: 3g
Protein: 34g
Sugar: 1g

Pan-Roasted Chicken with Lemon-Garlic Green Beans

Ingredients

• 6 tablespoons olive oil
• 2 lemons, 1 thinly sliced, 1 juiced
• 4 cloves garlic, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3/4 pound trimmed green beans
• 8 small red potatoes, quartered
• 4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)

Directions

1. Preheat oven to 450°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.
2. In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.
3. Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender.

Lets get grillin! Kabob marinade recipes!!!

Hubby and I bought a brand new grill last night at Cabelas and of course with any man a new grill means new grill accessories. He was like a kid in a candy store. Well now as I'm looking for new a new recipe to post today I can't get something to grill off my mind. I can't wait for summer, this year it's going to be like no other!

You can put pretty much anyting on a kabob. If adding vegetables to meat, poultry, or fish on skewers, select vegetables that will cook in about the same amount of time. For example, shrimp cooks very quickly, so choose cherry tomatoes, green onions, or mushrooms, which also cook quickly. Meat that takes longer to cook goes well with bell peppers, onions or zucchini.

Honey Chicken

1/4 cup vegetable oil

1/3 cup honey

1/3 cup soy sauce

1/4 teaspoon ground black pepper

8 skinless, boneless chicken breast halves - cut into 1 inch cubes

2 cloves garlic

Chili-Lime Chicken

3 tablespoons olive oil

1 1/2 tablespoons red wine vinegar

1 lime, juiced

1 teaspoon chili powder

1/2 teaspoon paprika

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

cayenne pepper to taste

salt and freshly ground black pepper to taste

Grilled Scampi

• 2 pounds jumbo shrimp, peeled (tails on) and deveined
• 2 tablespoons olive oil
• 2 tablespoons white wine vinegar
• 1 1/2 tablespoons crushed garlic
• 1 tablespoon chopped fresh parsley
• 1/4 teaspoon paprika
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/8 teaspoon crushed red pepper flakes

 Spicy Garlic Shrimp

• 2 tbsp Olive Oil
• 1 tsp grated lime peel
• 2 tbsp lime juice
• 2 tbsp pineapple juice (save pineapple and use on kabobs)
• 1/4 tsp salt
• 1/4 tsp red pepper sauce
• 2 cloves garlic finely chopped
• Orange bell pepper (use on kabobs)

Smoked Salmon and Potato Salad with Dill

I know this is high in carbs because of the potatos but it looked WAY too good to not post!!!!!

Smoked salmon and potato salad with dill

Serves 2

2 cups baby potatoes

1/2 cup greek yogurt (I would recommend plain Chobani)

1 small garlic clove, crushed

1 tsp lemon juice

salt and freshly ground black pepper

1 handful fresh dill, chopped

1 spring onion, chopped

3/4 cups smoked salmon, torn into small pieces

Wash the potatoes, put them in a small pot and cover with water. Bring to the boil, reduce the heat, and simmer until the potatoes are soft, about 10 minutes or so. Meanwhile, prepare the yogurt dressing. In a small bowl, combine the yogurt, garlic, lemon juice and season with salt a pepper. Stir in about half of the dill.

Strain the potatoes and let them sit for a while to cool down. Arrange potatoes and salmon on plates, sprinkle with the remaining dill and spring onion. Finally, spoon over the yogurt dressing and serve.

Thanks to Cook Your Dream for this recipe!

Ingredients	Calories	Carbs	Fat	Protein
Baby Potatoes - Baby Potatoes, 10 potatoes	160	36	0	4
Chobani - Greek Non-Fat Plain, 7.2 ounces	120	8	0	22
Garlic - Raw - 1 Clove, 1 clove/4 grams	4	1	0	0
Lemon Juice - Fresh Squeezed, 0.25 fluid ounce	2	1	0	0
Spices - Dill weed, fresh, 1 cup sprigs	4	1	0	0
Onions - Spring or scallions (includes tops and bulb), raw, 1 medium (4-1/8" long)	5	1	0	0
Fish - Salmon, chinook, smoked, (lox), regular, 200 g	234	0	9	37

Totals per serving (serves 2)

Fat: 5 g

Calories:  265

Carbs: 24

Protein: 32

Cucumber Cups Stuff with Spicy Crab

• 3 whole Long Cucumbers
• ¼ cups Sour Cream
• ¼ cups Cream Cheese
• ¾ cups Canned Crab Meat, Excess Water Removed
• 1 teaspoon Hot Pepper Sauce
• ½ teaspoons Salt
• ½ teaspoons Black Pepper
• 1 teaspoon Brown Mustard
• 1 Tablespoon Green Onion, Minced

Grilled Bruschetta Chicken

What You Need

4

small boneless skinless chicken breast halves (1 lb.)

1/4

cup KRAFT Sun Dried Tomato Vinaigrette Dressing, divided

1

 tomato, finely chopped

1/2

cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

1/4

cup chopped fresh basil

Make It

HEAT grill to medium heat.
COVER half the grill grate with sheet of heavy-duty foil. Place chicken in large resealable plastic bag. Add 2 Tbsp. dressing; seal bag. Turn bag over several times to evenly coat chicken with dressing. Refrigerate 10 min. Remove chicken from bag; discard bag and dressing.
PLACE chicken on uncovered side of grill; cover with lid. Grill 6 min. Meanwhile, combine remaining dressing, tomatoes, cheese and basil.
TURN chicken over; place on foil. Top with tomato mixture. Grill, covered, grill 8 min. or until chicken is done (165ºF).

For the family: serve with your favorite steamed vegetable

Recipe is from Kraft

nutritional info per serving

Calories
200

Fat 7 g

Saturated Fat 2.5 g

Sugars 2 g

Protein 28 g

Carbs 3 g

Chicken Rollatini with Spinach

For the family serve over spagetti with marinara and a side of garlic bread

Another great one from Skinny Taste!

Chicken Rollatini with Spinach alla ParmigianaGina's Weight Watcher Recipes
Servings: 8 • Serving Size: 1 stuffed breast • Old Points: 4 pts • Points+: 5 pts
Calories: 194.7 • Fat: 7 g • Protein: 24.2 g • Carb: 7.2 g • Fiber: 1.5 g

• 8 thin chicken cutlets, 3 oz each
• 1/2 cup whole wheat Italian seasoned breadcrumbs
• 1/4 cup grated parmesan cheese, divided
• 6 tablespoons egg whites or egg beaters
• 5 oz frozen spinach, squeezed dry of any liquid
• 6 tbsp part skim ricotta cheese
• 6 oz part skim mozzarella (I used Polly-O)
• olive oil non-stick spray (I use my Misto)
• 1 cup pomodoro sauce or your favorite marinara sauce
• salt and pepper to taste

Wash and dry cutlets, season with salt and pepper.  Preheat oven to 450°. Lightly spray a baking dish with non-stick spray.

Combine breadcrumbs and 2 tbsp grated cheese in one bowl and 1/4 cup egg beaters or egg whites in another.

Shred or finely chop 1.5 oz of mozzarella cheese and combine with remaining grated cheese, spinach (make sure you squeeze it dry), 2 tbsp egg beaters, and ricotta cheese.

Lay chicken cutlets down on a working surface and spread 2 tbsp of spinach-cheese mixture on each cutlet. Loosely roll each one and keep seam side down.

Dip chicken in egg mixture, then in breadcrumbs and place seam side down in a baking dish (no toothpicks needed). Repeat with the remaining chicken. When finished, lightly spray with olive oil.

Bake 25 minutes. Remove from oven, top with sauce then cheese, bake additional 3 minutes or until cheese is melted