Wednesday, January 15, 2014

Recipes for Menu #2

*Chicken Italiano (Crock pot meal, can we say easy?!)
This isn't the most clean but it is still healthy :-)

  • Chicken Breast
  • 2 cans of 98% fat free cream of mushroom soup
  • 1 can rotel
  • 1 envelope of dry italian dressing mix
  • 1 box fat free cream cheese
  • splash of cooking wine (optional)
  • Spices of your choice: I use garlic powder, onion powder, paprika, salt, and pepper
Put 3-4 chicken breast in your crockpot (I use the frozen chicken breast for ease)

Soften the cream cheese in a bowl. Add the rest of the ingredients to the cream cheese & put on top of the chicken. I cook on low 5-6 hours (you can use high for a shorter cook time)

Serve over whole wheat pasta noodles.

*Taco Soup (you can also use your crockpot)  SUPER EASY recipe!

  • Lean Ground Turkey (I like to use deer when I have it or you can use hamburger)
  • 1 can corn
  • Black Beans (I cook dry beans you can use canned); I use about 2-3 cups
  • 1 Can light kidney beans
  • 1 can dark kidney beans
  • can of chili beans
  • 1 can of rotel
  • 1 envelope of dry ranch dressing mix
  • 1 envelope of taco seasoning
  • 1 diced onion
  • Spices of your choice: Again I use garlic powder, onion powder, paprika, salt & pepper
Cook meat & onion together. Throw all other ingredients in pan & allow to simmer until hot throughout.

*Blackended Chicken Pizza

  • Chicken breast (2-3)
  • 1 Jar of Pesto (you can make your own but I never have time)
  • Spinach Leaves
  • Roma Tomatoes (2-3)
  • Feta Cheese
  • Whole wheat pizza crust (You can even make your own)
Season chicken with seasonings of your choice: I use blackening seasoning, garlic powder, paprika. Grill chicken on grill or George Foreman, then cut into chunks.

Put your jar of pesto on the pizza crust (You don't have to use the whole jar use however much you personally like just make sure the crust is covered), cover with spinach leaves, and sliced roma tomatoes, top with chicken & feta cheese.. Bake per crust instructions

We love this so much I typically make 2 at a time :-)

*Egg Rolls:

Nutriential Breakdown

12Egg Rolls
115 Calories Each
1 gFat
17 gCarbohydrate
2 gFiber
1 gSugar
9.5 gProtein


12 oz (or 1 1/2 cup)Chicken breasts, cooked & shredded or finely diced
1 (16 oz) bagColeslaw mix
1 mediumRed bell pepper, finely chopped
2Green onions, thinly sliced
1 cupCarrots, shredded
2 cupsBean sprouts
1/4 cupLow sodium soy sauce
2 tbsRice vinegar
1 tspGarlic, minced or 1/2 tsp garlic powder
12Egg roll wrappers (may need more if using extra veggie option)
1Egg white, beaten
Optional:1-2 Stevia (or 1 tsp sweetner of choice)
Optional Additions:
1 cupMushrooms, sliced (or veggie of choice)


The estimated total time to make this recipe is 15-20 minutes.
Preheat oven to 450 degrees. Line a baking pan with a wire rack, and spray with non-stick cooking spray.
Heat a large skillet & spray with cooking spray. Add all the vegetables and 1 cup water to the skillet, stirring constantly.
Add the soy sauce, rice vinegar, and seasoning just as the cabbage starts to wilt. Cook veggies until just cooked, and liquid in the pan is evaporated.
Place cooked veggies in large bowl and mix in chicken. Let mixture cool slightly before rolling.
Lay out a wrapper, brush egg mixture on two adjacent edges, spoon about 1/3-1/2 cup of the mixture onto the center of a wrapper.
Fold ends of egg roll wrappers in.
Tuck and roll egg roll wrappers over the filling.
Continue to roll until almost to the corner edge.
To seal them shut, place your finger in the egg white, (water also works), and trace two of the corners with the egg white (or water).
Place egg rolls on prepared baking rack.
Spray each egg roll with non-stick cooking spray. Place egg rolls on baking pan, bake 15-20 minutes. (If not using cooling rack, turn egg rolls half way through baking. This ensures that both sides a golden brown color.) Remove from oven, and cool. Enjoy with soy or teriyaki sauce for dipping if desired!

*Skinny Enchiladas (This is a crockpot meal)



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