Creamy Mexican Chicken

Ingredients:

• 4 boneless skinless chicken breast


• 1 pack or taco seasoning


• 1 can of cream of mushroom soup


• 1 cup of salsa


• 1 cup of sour cream


• 1/2 can of black beans (optional)

Directions:

1. Put everything (except the sour cream) in to a slow cooker. Cook on low for 6 hours.


2. With about 30 minutes left, add the sour cream.


3. This next step is optional. Because I like my creams, etc. to be thicker, I removed the chicken and added corn starch to the salsa, soup, bean mixture to thinken it up.


4. EAT! There are also two ways this recipe can be eaten (there may actually be more, but these are the two I use. #1: Just place one of the whole chicken breasts on a plate and spoon sauce on top.#2: Shred on of the chicken breasts and scatter it on top of tortilla chips. Cover with sauce and extra black beans, if desired.
   

Hubby's

YUM-O-METER

8-(although he said it would have been a 10 had I made him the nachos too, HA!!)

(on a scale of 1-10, 10 being the highest)

*I did not do the nutritional value of this since there would have been extra calories added if you made the nachos versus just the chicken breast and if you chose to add the black beans or not. I'm also not sure why this is spacing so weirdly, but I can't seem to figure it out so, sorry!

Smothered Turkey Burger Steaks and Gravy

Ingredients

• 2 containers of 93/7 ground turkey meat


• 1/2 container of mushrooms (whole = about 8-10 mushrooms)


• 1 large egg


• 1 small onion


• 1 can reduced fat or reduced sodium French Onion Soup


• 1 can of vegetable broth


• 1 can 98% fat free cream of mushroom soup


• 1/4 cup of whole wheat flour


• 2 teaspoons of Worcestershire sauce


• black pepper


• seasoning salt or reduced sodium salt


• optional: 2 teaspoons of minced garlic

Directions:

1. Diced half of the mushrooms and 1/3 of the onion and place them in a mixing bowl.


2. Wisk in Worcestershire sauce, egg, garlic, salt and pepper. Add the ground turkey and mix in the veggie-egg mixture, and form in to 8 patties.


3. Heat a large skillet over medium high heat, and cook the patties until they are browned and the meat is no longer pink in the center. About 8 minutes per side. Set the patties aside.


4. Slice the remaining onions and mushrooms and add them to the empty skillet. Let them brown for a couple of minutes and then wisk in cream of mushroom, french onion soup and vegetable broth until smooth.


5. Place patties back in to the mixture and spoon sauce over them to cover, and bring to a boil over medium-high heat. Reduce the heat to a simmer, and cook until the sauce is thickened and the flavors are blended, about 20 minutes.


6. If you like your sauce thicker then it is after the 20 minutes, add in the whole wheat flour until it reaches your desired thickness.

Hubby's Yum-O Meter
(scale of 1-10)
9

Nutritional Value per serving (1 patty with 2 Tablespoons of gravy):
Calories: 364
Fat: 16g
Carbs: 15g
Protein: 42g
Sodium: 899mg Fiber: 2g
Sugar: 2g

This is a SUPER easy recipe and is the combination of several that I pulled from. You can substitute and leave out as you wish. The nutritional values listed are for all of the ingredients listed at the top. Note that if you substitute or leave out an item, it will change the values. *I have NO idea why this posts is spacing so crazy, it is all lined correctly when you go in to edit it, but want post right. Ah well...