Cream Cheese Crockpot Chicken - pattywin
Yield: 6 Servings

1 1/2 lb Chicken Breast Boneless -Skinless, 6 - 4 Oz Breasts
15 oz Black Beans, Drained
15 oz Corn Yellow, Drained
16 oz Salsa
8 oz Cream Cheese Fat Free

Put frozen chicken breasts in crockpot; cover with can of drained
black beans, can of drained corn and salsa. Cook on high 4-5 hours or
until chicken is cooked. Place block of cream cheese on top and cook
for additional 1/2 hour. Done.

Per Serving: 318 Cal (10% from Fat, 46% from Protein, 43% from Carb); 4 g Tot Fat; 9 g Fiber)




Shredded potatos bag in cassorole dish
fill halfway with chicken stock
sprinkle with seasoning
tight cover
bake 1 hr.
350 degress
top with parm chz
bake .5 hour




Zesty Quinoa with Broccoli & Cashews

1 tablespoon extra virgin olive oil
2 cloves garlic -- minced
1/2 medium red onion -- finely diced
1/2 cup sun-dried tomatoes -- julienned or chopped
1/2 cup low sodium vegetable broth
1/2 cup dry white wine
2 tablespoons lemon juice
1/2 cup quinoa
1/2 tsp sea salt -- or to taste
1 cup broccoli florets -- cut into bite-sized pieces
fresh ground black pepper -- to taste
1/2 cup cashews, dry-roasted
2 scallions -- thinly sliced

Heat the olive oil over medium heat in a saucepan and sauté the onion and garlic for 3 minutes. Add the sun-dried tomatoes, vegetable stock, wine and lemon juice and bring to a boil.

Stir in the quinoa and salt. Reduce heat, and simmer covered about 20 minutes. Add the broccoli on top and simmer an additional 5 to 6 minutes.

Remove from heat, toss gently until combined. Add ground pepper and additional salt, if desired, to taste.

Garnish with cashews and scallions before serving.

This recipe serves 4.

Nutrition Info: Per Serving (6.25 oz-wt.): 280 calories (120 from fat), 13g total fat, 2.5g saturated fat, 4g dietary fiber, 9g protein, 31g carbohydrate, 0mg cholesterol, 120mg sodium




CROCK POT PARMESAN GARLIC QUICK BREAD
posted by JustRhonda - 10/19/10
8 Servings
120 Calories 0 g. Fiber 2 g. Fat

1-1/2 cup RF buttermilk baking mix (I used Bisquick)
2 egg whites
1/2 cup skim milk
1 Tbsp minced onions
1 Tbsp sugar
1-1/2 Tbsp garlic powder
1/4 cup grated Parmesan cheese

Combine baking mix, egg whites, milk, onions, sugar, and garlic powder in a mixing bowl.

Spray crock pot with Pam. Spoon dough into crock pot. Sprinkle dough with Parmesan cheese. Cook on High 1 hour.



Fettuccine with Chick Peas and Eggplant
Serves 2

2 Teaspoons olive or vegetable oil
2 cups cubed pared eggplant (1/2 inch cubes)
2 garlic cloves, minced
1 cup reduced sodium chicken broth
8 sun-dried tomato halves (no packed in oil), cut into matchstick pieces
2 ounces drained canned chick peas
Dash pepper
1 ½ cups cooked fettuccine (hot)
1 Tablespoon grated Parmesan cheese
2 teaspoons drained capers

In 10-inch nonstick skillet heat oil; add eggplant and garlic and sauté over medium-high heat, stirring frequently until eggplant is lightly browned, about 2-3 minutes. Add remaining ingredients except fettuccine, cheese and capers and cook until eggplant is cooked through and flavors blend, 3-4 minutes. Add remaining ingredients to skillet and using 2 forks, toss well to combine.

Makes 2 servings

Note: This flavorful side dish or appetizer is a delicious addition to any Italian dinner.

Per serving: 338 calories; 13g protein; 8g fat; 59g carbohydrate; 122mg calcium; 763mg sodium; 2 mg cholesterol; 7g dietary fiber