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!

Easy Lo-Cal Chicken Pot Pie

Ingredients:

• 1 cup Heart Smart Bisquick
• 1 cup garden blend vegetable mix
• 2/3 cup frozen english peas and carrots
• 1 large can of low fat chicken breast (like Hormel 98% fat free chicken) (or you can use regular cooked chicken, but I was lazy when I made this and usually am, so I use the canned kind)
• 1 can 98% fat free cream of chicken soup
• 1/2 cup unsweetened almond milk (you can use other milks, but the nutritional value will be different from what I post)
• 1/4 cup egg substitute

Directions:

1. Heat oven to 400 degrees.
2. In an ungreased 9-inch pie plate, stir vegetables, chicken and soup. (I actually used a small square casserole dish.)
3. In a medium bowl, stil remaining ingredients until blended. Pour into pie plate. (or casserole dish! =))
4. Bake uncovered for about 30 minutes or until crust is golden brown.

Hubby's Yum-O Meter

(scale from 1 to 10)

8

Makes 6 servings.

Nutritional Value per serving

Calories: 178

Fat: 4g

Carbs: 23g

Sodium: 773mg

Protein: 14g

Sugar: 3g

Fiber: 3g

I made this recipe my own by making a few changes to the original recipe that I found here. Next time I may use a little less of the crust to see if that will help make it a little more crispy or possibly leave it in the oven a little longer next time. The husband only gave it an 8, because he's not a huge chicken pot pie fan anyway. Hope you enjoy!

Chicken Tortilla Bake

In honor of baseball season starting up, I have decided to throw you all a curve ball and post two recipes in one week! I know, GASP, right! GO REDS!!

Ingredients

• 1 medium green bell pepper, chopped
• 1/2 cup chopped yellow onion
• 1/2 cup reduced-sodium chicken broth
• 1 can (10-3/4 oz each) condensed reduced-fat cream of mushroom soup
• 1 can (10 oz each) Ro*Tel Original Diced Tomatoes & Green Chilies, undrained (its doesn't have to be the original, it can be witch ever Ro-Tel you like, I used mild)
• 2 cups shredded cooked chicken
• 9 whole wheat tortillas (6 inch), torn into bite-size pieces
• 1 cup shredded reduced fat Colby Jack cheese (1 cup = 4 oz)
  

Directions

1. Preheat oven to 325F

2. Spray 8x8 inch baking dish and medium skillet with cooking spray, heat skillet over medium-high heat

3. When hot, add bell pepper and onion; cook 5 minutes or until tender, stirring several times

4. Stir in broth, soup, undrained tomatoes and chicken; blend well. Bring to a boil; remove from heat. 5. Layer 1/3 each of the tortilla pieces, chicken mixture and cheese evenly in baking dish.6. Repeat layers two more times.

7. Bake uncovered for 40 minutes or until hot and bubbly.

Hubby's Yum-O Meter:

(On a scale of 1 to 10)

9

For Six Servings (1 cup each)
Nutrient Analysis – per serving
Calories: 249
Total Fat: 8g
Sat Fat: 3g
Chol: 41mg
Sodium: 710mg
Total Carb: 25g
Fiber: 4g
Sugars: 3g
Protein: 18g

* I served my tortilla bake with spanish style rice and a small garden salad. This recipe was originally found here.