Cream Cheese Chicken

I have found many great recipes from Crockpot365, including this one for Cream Cheese Chicken. There are two options for ingredients.

Option 1
2 cans cream of something soup
frozen chicken - enough to feed four adults
2 T Italian seasoning
1/2 t celery seed (I never put this in)
1 T onion powder
1 T sugar
1/4 t black pepper
1 t salt
2 cloves minced garlic
block of cream cheese (to add later)

Option 2 - This is the one I've used
1 can cream of something soup
1/2 cup chicken broth
frozen chicken pieces
packet of Italian salad dressing mix
2 cloves minced garlic
block of cream cheese (to add later)

Put everything except for the cream cheese into the crockpot. Cook on low for 6 hours, or until the chicken is cooked through and begins to shred. Shred the chicken with two large forks, and mix in the block of cream cheese. Switch the crock to high and cook for another 30 minutes, or until the cream cheese is fully melted.

I ate this with green beans. That's it! A delicious phase 1 approved meal!

Chicken and Black Bean Burritos

1 tablespoon (15 mL) vegetable oil
1 onion, chopped
2 garlic cloves, minced
1/4 teaspoon (1 mL) salt
1/4 teaspoon (1 mL) pepper
4 boneless skinless chicken breasts, cubed
1 jalapeño pepper, seeded and minced
(instead of the jalapeno, I put in a small can of diced chilies)
1 sweet red pepper, chopped
1 can (19 oz/540 mL) black beans, drained and rinsed
1 cup (250 mL) salsa
8 large whole wheat tortillas
2 1/2 cups (625 mL) shredded Cheddar cheese
1/2 cup (125 mL) sour cream

In skillet, heat oil over medium-high heat; fry onion, garlic, salt and pepper until softened, about 3 minutes. Add chicken, jalapeno, red pepper, beans and salsa; cook, stirring, until chicken is no longer pink inside, about 10 minutes. Let cool.

Spoon about 3/4 cup (175 mL) of the filling down centre of each tortilla; sprinkle each with 1/4 cup (50 mL) of the cheese. Fold in bottom edge, then sides; roll up. Place, seam side down, in greased 13- x 9-inch (3 L) glass baking dish. Sprinkle remaining cheese over top.

Bake in 400°F (200°C) oven until golden and hot, and cheese is melted, about 15 minutes. Serve with sour cream.

I am a big fan of freezer meals, and these make great ones. Here’s the freezer meal directions:

After sprinkling with remaining cheese, let unbaked burritos cool for 30 minutes. Refrigerate until cold. Cover and overwrap with heavy-duty foil (or wrap individually in heavy-duty foil) and freeze for up to 1 month. Bake from frozen, loosely covered with foil, in 400°F (200°C) oven until golden and hot, and cheese is melted, about 25 minutes.

Tip: Defrost in the refrigerator overnight, warm them up in the morning and pop into a thermal lunch box. Or if your child has access to a microwave at school, wrap two burritos to warm up there. Otherwise pack them in a lunchbox that keeps food warm or cold.



from www.canadianliving.com

Vegetable Stuffed Chicken Breast

Try this Quick and Easy Dinner Recipe


Vegetable Stuffed Chicken Breast

1 boneless skinless chicken breast
1 Tbsp olive oil
2 Tbsp lemon juice
1/2 Tbsp capers
1/4 cup chopped onion
1/4 cup shredded carrots (and/or green or red peppers)
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1 1/2 cup chopped spinach
2 Tbsp crumbled feta cheese

Using a chef's knife, split the chicken breast open by slicing three-quarters of the way through the meat, so that it opens like a book. Place the chicken breast in between two sheets of wax paper and pound with a mallet until it is approximately one-quarter-inch thick.

In a large skillet, heat oil and lemon juice over medium-high heat. Season both sides of the chicken breast with garlic powder and pepper and place in the skillet. Cook two minutes and then flip the chicken over to cook the other side for two minutes. Move to one side of skillet. Combine chopped onions, carrots and other vegetables (if you like) and capers in skillet. Continue to flip the chicken every two minutes until thoroughly cooked.

Spoon the vegetables onto the chicken breast and fold in half. Remove stuffed chicken from skillet and serve on chopped spinach. Sprinkle with feta cheese.

Nutritional info per serving: 324 calories; 21 g fat (6 g saturated fat); 13 g carbohydrates (3 g fiber; 5 g sugar); 23 g protein

From http://www.active.com/

Chicken Parmesan

½ cup seasoned bread crumbs
3 tablespoons parmesan cheese, divided
4 skinless, boneless chicken breast, pounded to ½ inch thickness
1 egg, beaten
2 tablespoons margarine
1 (15-ounce) can tomato sauce
¼ teaspoon dried basil
1/8 teaspoon garlic powder
½ cup shredded mozzarella cheese

1. Preheat oven to 350 o F. Mix crumbs with 1 tablespoon parmesan in shallow dish. Dip chicken into beaten egg. Roll in crumb mixture to coat.

2. Melt butter in a large skillet over medium heat; add chicken. Cook, turning once, about 5 minutes. Place in a lightly greased baking dish.

3. Add tomato sauce, basil and garlic powder to skillet; mix well with pan drippings. Simmer for about 5 minutes or until slightly thickened.

4. Spoon sauce over chicken. Sprinkle with mozzarella and remaining parmesan. Bake for 20 minutes.

I add this to green beans and a salad (I eat so many salads on this diet…) and it makes a delicious meal!

Soy Sauce Chicken

1/3 cup soy sauce (unless you really love the salty soy sauce flavor, I would try the reduced sodium kind)
3 tablespoons oil
1 clove garlic
½ teaspoon dry mustard
½ teaspoons ginger

Marinate chicken (I used thighs, but any style will work) and cook at 375 for 20 minutes, turn chicken, and continue cooking for 20 minutes.

Baked Teriyaki Chicken

Mix together:
1 tablespoon cornstarch
1 tablespoon cold water

Add:
1/3 c brown or white sugar
1/3 cup reduced salt soy sauce
(if you use regular soy sauce, use about ¼ cup soy sauce and the rest water)
¼ cup vinegar
1-2 cloves garlic
¼- 1/2 teaspoon ginger
¼ teaspoon pepper

Thicken sauce in sauce pan. Pour over 10 chicken thighs and bake at 425 for 1 hour. Brush with sauce every 10 minutes. Turn over after 30 minutes.

(I ended up cooking mine for only 40 minutes.)

Stir Fry

My wonderful friend Michelle invited me over for dinner tonight. We had stir fry and it was delicious! I decided I should share with you my favorite stir fry recipe (which is actually my mom’s).

1 lb sirloin steak*
1 tablespoon vegetable oil
4 green onions, chopped
1 10 oz can beef broth
1 tablespoon cornstarch
1 tablespoon soy sauce
1 garlic clove, minced
4 or 5 cups of whatever vegetables you feel like

Mix green onions, beef broth, cornstarch, soy sauce, and garlic in a bowl.
Cook steak in oil for about 3 minutes.
Remove steak from pan and add vegetables for about 3 minutes.
Put steak back in pan and add the broth mixture.
Cook for about 3 minutes.

I can eat a plateful of this and feel completely satisfied—no rice or noodles needed!

*If you want to use chicken, use chicken broth instead of beef broth and it tastes just as yummy!

My New Best Friend

The best thing about summer is barbecuing! I have found a few recipes for the bbq that I just love.

This has become my best friend all summer. There is a recipe on the jar for the easiest and yummiest marinade. I have put it on chicken and steak and it always turns out delicious! Add this to a caesar salad and some fresh cucumbers, and you have yourself a scrumptious and nutritious meal!

Picture taken from http://www.mccormick.com/, where you can find many more recipes.