Crockpot Chicken Enchiladas 4 hours

Ingredients:
3 cups chopped cooked chicken
2 cups (8 oz.) shredded Monterey Jack cheese with peppers
1 (4.5 oz.) can chopped green chiles
1/2 cup sour cream (I use plain yogurt)
1/3 cup chopped fresh cilantro (I omit)
1 (8-inch) flour tortillas
1 (8 oz.) container sour cream (I use plain yogurt instead)
1 (8 oz.) bottle green taco sauce
1 cup (4 oz.) shredded Monterey Jack cheese with peppers
Toppings: (optional) chopped tomato, chopped avocado, slicked green onions, sliced ripe olives, chopped fresh cilantro
(ignore the pictures of the cream soups...those were for another recipe. I got confused)
(I shredded my chicken using my salad chopper, since I used chunks of chicken from a whole chicken I had cooked. I think I liked it this way. Made it very easy for everyone to eat)
Step One: Stir together first 5 ingredients. Spoon chicken mixture evenly down center of tortillas, and roll up. Arrange, seam sides down, in a lightly greased 6 quart slow cooker, stacking tortillas, if needed. I did have to stack the tortillas, and I actually got ten enchiladas out of this recipe rather than 8. I spread some of the sour cream mixture between each layer and that seemed to work well.

Step Two: Stir together sour cream and taco sauce; spoon over enchiladas. Cover and cook on LOW 4.5 hours. Remove lid, and sprinkle enchiladas with 1 cup cheese.

Step Three: Cover and cook on LOW 15 more minutes or until cheese melts. Serve with desired toppings. Makes 8 enchiladas.

Side note: Slightly bummed, because I did not take pictures of the final product and realized it just now as I was going through my pics. These pictures really do not do this recipe justice because it truly was so delicious, and the pictures just look kind of plain. Trust me when I say that if you like Mexican food, you will love these enchiladas.

This recipe comes from page 143 in the Southern Living Slow Cooker Cookbook.

Curried Chicken or Turkey with Noodles

by CannyWomen - Sue on December 17, 2010

Dice up a small onion.

Chop up some celery – about a cup.

Dice up about 2-3 cups of leftover chicken or turkey.

In a medium sized pot, melt a couple tablespoons of butter. Add the onion and celery and cook until the onion is transparent.

When the onion is cooked, stir in 2 tablespoons all purpose flour and 1 tablespoon curry powder (mild). Mix well.

Add about a half cup of milk and stir until well blended.

Add the diced chicken (or turkey) and mix it all together well. Heat and add more milk if necessary to thin the sauce – but not too thin! Adjust the intensity of the curry. Add salt and pepper if desired.

Serve it up with broad egg noodles and a veggie or two. We always had green peas with it – it just seems to be right with peas. Enjoy!!!

Cajun Chicken Bites with Raspberry Mustard Dipping Sauce

Cajun Chicken Bites with Raspberry Mustard Dipping Sauce Recipe

Photo by: Crisco®

• 8 Servings
• Ready In Time 35 minutes

Ingredients

• 1-1/2 cups Pillsbury BEST® All Purpose Flour
• 1 cup finely chopped pecans
• 1 tbsp. dried oregano
• 2 tsps. ground cumin
• 1 tsp. dried thyme
• 1/2 tsp.cayenne pepper
• 1 tsp. salt
• 12 tbsps. Crisco® Light Olive Oil, divided or 12 tbsps. Crisco® Puritan Canola Oil with Omega-3 DHA, divided
• 4 whole chicken breasts, skinned, boned and cut into 1-inch pieces
• 
  RASPBERRY MUSTARD SAUCE
• 1 cup Smucker's® Seedless Red Raspberry Jam
• 2 tbsps. Dijon mustard, or to taste
• Hot sauce, to taste (optional)

Directions

• Combine the flour, pecans, oregano, cumin, thyme, cayenne and salt in a shallow dish.
• Place 6 tablespoons of the oil in a small, shallow dish. Dip each chicken piece first in the oil, then in the flour mixture to coat well.
• Heat 3 tablespoons of the remaining oil in a large skillet over medium heat. Add half of the chicken pieces and sauté until browned on all sides and cooked through. Remove from the pan and keep warm. Repeat with the remaining oil and chicken.
• Serve the chicken bites with toothpicks and Raspberry Mustard Dipping Sauce.
• Raspberry Mustard Dipping Sauce
• Combine the preserves with the mustard in a small bowl. For a spicy version, add hot sauce to taste. Yield: 8 servings.

Cajun Chicken Bites with Raspberry Mustard Dipping Sa

TANDOORI CHICKEN

Yield: 4 servings
Source: "The Eating Well Diabetes Cookbook"
Info: http://diabeticgourmet.com/book_archive/details/87.shtml

INGREDIENTS

- 1 cup nonfat plain yogurt
- 1 small onion, minced
- 2 cloves garlic, minced
- 1-1/2 tablespoons lemon juice
- 1 teaspoon chopped fresh cilantro
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground pepper
- 1/4 teaspoon ground cinnamon
- Pinch of ground cloves
- 4 bone-in chicken thighs (about 1-1/2 pounds),
skinned and trimmed of fat

DIRECTIONS

Stir together yogurt, onion and garlic in a shallow glass dish.
Add lemon juice, cilantro, paprika, cumin, turmeric, ginger, salt,
pepper, cinnamon and cloves. Add chicken and coat well. Cover and
marinate in the refrigerator for at least 2 hours or overnight.

Preheat oven to 500 degrees F. Coat a wire rack with
cooking spray and set it over a foil-covered baking
sheet. Place the chicken on the prepared rack.

Bake the chicken until browned and no trace of pink
remains in the center, 25 to 30 minutes. Serve hot.

Nutritional Information Per Serving (1/4 of recipe):
Calories: 227, Fat: 10 g, Cholesterol: 87 mg,
Carbohydrate: 8 g, Protein: 27 g, Fiber: 1 g, Sodium: 398 mg
Diabetic Exchanges: 1/2 Other Carbohydrate, 4 Lean Meat

Hearty Chicken Vegetable Soup

5-3/4 c. chicken broth
1 lb skinless, boneless chicken breasts
1 medium onion, chopped
2 tbsp. olive oil
1 garlic clove, minced
4 medium carrots, cut diagonally into 1/3" slices
2 celery ribs, cut diagonally into 1/3" slices
1 tsp salt
1/4 tsp black pepper
3 tbsp fresh parsley

Bring broth to a simmer in a 2-3 qt. saucepan. Add chicken and simmer, uncovered, 6 minutes. Remove pan from heat and cover, then let stand until chicken is cooked through, about 15 minutes. Transfer chicken to plate and cool 10 minutes. Reserve liquid, uncovered.

While chicken is poaching, cook onion in oil in 4 qt heavy pot, covered, over moderate heat, stirring occasionally, until softened but not browned, about 6 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add carrots, celery, salt and pepper and cook, covered, stirring occasionally, until softened, 8-10 minutes. Remove from heat.

While vegetables are cooking, shred chicken into 1/4 inch wide strips. When vegetables are done simmering, stir chicken into soup along with parsley.

Asian Chicken 8 hours

Asian Chicken

     Ingredients:
     1 green pepper, cut into stips
     1 yellow pepper, cut into strips
     1 onion, chopped
     2 cloves garlic, minced
     1 8-oz. can sliced water chestnuts, drained
     1 4 1/2-oz. jar whole mushrooms, drained
     1/2 tsp ground ginger
     4-6 boneless chicken breasts
     4 Tbs hoisin sauce
     1 tsp cayenne pepper

     Directions:
     Place red pepper, green pepper, yellow pepper, garlic, water
chestnuts, mushrooms and ginger in stoneware; stir to blend. Place
chicken
breast on top of vegetables. Drizzle hoisin sauce over top of chicken
and
sprinkle with cayenne pepper. Cook on Low for 8 hours or High for 4
hours.

     This recipe is from www.crock-pot.com

Chicken Manicotti with Red Pepper Cream Sauce

Chicken Manicotti with Red Pepper Cream Sauce

Source of Recipe: Carol - at Barbo's Diet Kitchen

Makes 6 servings.

12 manicotti or 18 conchiglioni (jumbo shells)
8-ounce package reduced-fat cream cheese (Neufchatel), cut up
3/4 cup fat-free milk
1/2 of a 7-oz. jar roasted red sweet peppers (about 1/2 cup), drained
    and chopped or one 4-oz. jar diced pimiento, drained
3 tablespoons grated Parmesan cheese
9-ounce package (2 cups) frozen diced cooked chicken, thawed
10-ounce package frozen chopped broccoli, thawed and drained
2 tablespoons thinly sliced green onion
1/4 teaspoon ground black pepper

    Cook pasta according to package directions. Rinse with cold
water; drain well. Meanwhile, for sauce, in a heavy small
saucepan stir cream cheese and 1/4 cup of the milk over medium-low
heat until smooth. Stir in remaining milk. Stir in sweet peppers or
pimiento and Parmesan cheese; heat through.

    For filling:
    In a large bowl stir together 3/4 cup of the sauce (set remaining
sauce aside), the chicken, broccoli, onion, and black pepper.

    Using a small spoon, stuff each manicotti with about 1/4 cup of
 the filling or each conchiglioni with 2 to 3 tablespoons filling.
Place in a 3-quart rectangular baking dish. Bake, covered, in a 350º
oven for 30 minutes or until heated through.

    To serve:
    Cook and stir remaining sauce over low heat until heated
through. Place 2 manicotti or 3 shells on each serving plate.
Spoon sauce over shells.

One serving (2 manacotti or 3 shells w/sauce) equals: calories:
318 , total fat: 14 gm, cholesterol: 76mg, sodium: 291mg ,
carbohydrate: 24g , fiber: 1g , protein: 23g ,

Exchanges: 1.5 starch,1 vegetables,2.5 lean meat,1 fat


WW Pts: 7

Chicken Breasts with Apricot Sauce

Chicken Breasts with Apricot Sauce

1 pound boneless, skinless. chicken breasts
trimmed of all visible fat
1/4 teaspoon ground cinnamon
Pinch of ground red pepper
1 teaspoon canola oil
2 tablespoons reduced-sodium chicken broth
1/3 cup apricot all-fruit spread
3 tablespoons lime juice
Pinch of ground allspice and ground ginger


Rinse the chicken and pat dry with a paper towel.
Lightly sprinkle with the cinnamon and pepper and set aside.

Coat a large non-stick skillet with a vegetable spray.
Add the oil and warm over medium-high heat.
Add the chicken and cook for 3-4 minutes, or until lightly
browned on all sides.

Push the chicken to the side of
the of the skillet. Add the broth, fruit spread, lime juice,
allspice and ginger and mix well. Push the chicken back to
the center of the skillet; cover and cook.

Stir occasionally over medium heat about 15 minutes or
until the chicken is no longer pink. Serves 4.

EX: 3 1/2 meats, 1/4 fruit.

Corny Chicken Casserole

To lower the sodium content, use unseasoned cooked chicken breast
instead of
canned, a lower-sodium canned soup, and a lower salt canned corn. To
reduce
fat content, use the "healthy" style canned soup and lower-fat cheddar
cheese.



* Exported from MasterCook *

                       Corny Chicken Casserole

Recipe By     :Beverly Mills and Alicia Ross
Serving Size  : 6     Preparation Time :0:00
Categories    : Main dish                       Poultry
              Quick meals

Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
2               cups  frozen green, yellow and red pepper stir
                      fry mix
2               cups  frozen chopped broccoli
15 1/4        ounces  canned whole kernel corn
10            ounces  canned chicken -- white meat
8 1/2         ounces  creamed corn
10 1/2        ounces  cream of chicken soup, condensed
                      black pepper -- to taste
6                     corn muffins -- or 4 extra large
2               cups  shredded cheddar cheese -- extra sharp

Pre-heat oven to 475º (450º if it tends to run hot).

Combine the bell pepper mix and broccoli in a 1 1/2 quart
microwave-safe
bowl or casserole dish and defrost on High for 3 minutes. If no
microwave,
take out early to defrost or defrost while in the bags under running
water
before mixing together.

Drain the whole-kernel corn and canned chicken and combine in a 13 x 9
inch glass baking dish. Add the soup, cream-style corn, and the
pepper/broccoli mix. Season with black pepper, stir well to mix, then
spread evenly in the dish.

Bake for 10 minutes, uncovered.

While baking, cut each muffin into 4 wedges. After the casserole is
cooked
for 10 minutes, sprinkle the cheese evenly over the top, then place the
muffin wedges on top of the dish in an even design.

Continue to bake uncovered until the cheese is melted and the casserole
is
bubbly around the edges, about 5 minutes. Remove from the oven and
serve
while hot.

Source:
"Desperation Dinners"
Copyright:
"1997"

                                  - - - - - - - - - - - - - - - - - -
-

Per Serving: 552 Calories; 25g Fat (39.4%
calories from fat); 28g Protein; 57g Carbohydrate; 6g Dietary Fiber;
88mg
Cholesterol; 1440mg Sodium.  Exchanges: 3 1/2 Grain(Starch); 3 Lean
Meat;
1 Vegetable; 3 Fat.


Nutr. Assoc. : 3591 0 0 0 0 0 0 0 0

Crock Pot Cream Cheese Chicken 7 hours

• 3 lbs chicken pieces
• 1 (2/3 ounce) package Italian salad dressing mix(I omit this and use some thyme instead to lower to sodium level)
• 4 tablespoons melted butter (divided)
• 1 small onion, chopped
• 1 garlic clove, chopped
• 1 (10 1/2 ounce) can cream of chicken soup(reduced sodium or make your own)
• 8 ounces cream cheese
• 1/2 cup chicken broth (I use my own which is unsalted)

Directions:

Prep Time: 20 mins

Total Time: 7 1/2 hrs

1. Place chicken pieces in crock pot and sprinkle Italian seasoning over chicken. Sprinkle with 2 tablespoons melted butter.
2. Cook on low for 4-6 hours.
3. Melt 2 tablespoons butter in a sauce pan and saute onion and garlic. Add Cream of Chicken Soup, cream cheese, and chicken broth. Stir until smooth.
4. Add this mixture to crock pot and cook on low for an additional hour.

Crock Pot Cream Cheese Chicken

Serving Size: 1 (267 g)

Servings Per Recipe: 6

The following items or measurements
are not included below:

Italian salad dressing mix

Amount Per Serving

% Daily Value

Calories 549.5

Calories from Fat 401

73%

Total Fat 44.6 g

68%

Saturated Fat 19.9 g

99%

Monounsaturated Fat 15.3 g

76%

Polyunsaturated Fat 5.7 g

28%

Trans Fat 0.0 g

0%

Cholesterol 169.4 mg

56%

Sodium 652.0 mg

27%

Potassium 368.3 mg

10%

Magnesium 33.5 mg

1%

Total Carbohydrate 5.9 g

1%

Dietary Fiber 0.1 g

0%

Sugars 0.9 g

3%

Protein 30.3 g

60%

Roast Crock Pot Chicken 10 hours

Roast Crock Pot Chicken

5 lbs chicken
olive oil flavored cooking spray
seasoning salt
chopped onions
garlic
aluminum foil

Directions

Spray chicken with olive oil spray.
Sprinkle with seasoned salt.
Insert onion and garlic inside cavity of chicken.
Spray inside of crock pot with Pam.
Roll wads of aluminum foil into balls and place in bottom of crock pot.
Put chicken back side down on top of aluminum balls.
DO NOT ADD WATER OR ANY LIQUID.
Cover and cook on low for about 10 hours.
Skin will actually turn brown as in a deli roasted chicken.

Pat's Creamy Chicken 6-7 hours

Pat's Creamy Chicken

From the Kitchen of:  Pepper
Source:  Internet

     4-6   boneless, skinless chicken breasts
     1/4 cup melted butter or margarine
         salt and pepper to taste
         dried leaf thyme, to taste
     1 clove garlic, minced
     1 can cream of chicken soup
     8 oz. cream cheese, cut into cubes (works well with low-fat
versions)
     1/2 cup chicken stock
     1 cup chopped onions
     1 rib celery chopped

Place chicken in crockpot. Brush chicken with butter and sprinkle
with salt and pepper. Add herbs and remaining ingredients.

Cover and cook on low for 6 to 7 hours.

KICKIN CHICKEN 8-10 hours

KICKIN CHICKEN

Ingredients

5 Frozen Chicken Breasts (can use fresh)
1 16 ounce jar Salsa Verde
2 cans Black Beans (I would think this would be small cans)
1 can Sweet Corn
1 can Diced Tomatoes with no salt
1 teaspoon Ground Cumin
1 small (3 oz) package of cream cheese
taco seasoning (optional for that extra little kick)

Directions

Place frozen chicken breasts or tenders in bottom of slow cooker. Add
remaining ingredients except cream cheese.

Cook on low for 8-10 hours. At this point I remove about 1/2 the
liquid because I like my sauce thick, like a stew. You can leave all
the liquid if you want a "soup". Add cream cheese, cook on warm
setting for 30 minutes, then stir.

This can be served over rice or wrapped in flour tortillas (not
included in nutritional info.)

One serving is 1/2 a breast. Serve over brown rice.

Number of Servings: 10

Recipe source: SparkPeople
Number of Servings: 10 

Crockpot Chicken Stroganoff 7 hours

Crockpot Chicken Stroganoff


Makes 6 servings

Ingredients:

1 lb. boneless chicken breast, frozen
1 can 98% Fat-Free Cream of Mushroom soup
16 oz fat-free sour cream
1 pkg onion soup mix

Place frozen chicken breast on the bottom of crockpot. Mix other ingredients
together and pour over the chicken. Cook on low setting for 7 hours.
Stir sauce well before serving. Serve with rice, noodles or veggies

Cranberry Chicken-2 to 3 hours

• 2-1/2 to 3 pounds chicken thighs and/or drumsticks, skinned (I make this leaner and use frozen chicken breasts - frozen don't dry out as they cook
  
• 1 16-ounce can whole cranberry sauce
• 2 tablespoons dry onion soup mix (look for reduced sodium)
  
• 2 tablespoons quick-cooking tapioca
• 3 cups hot cooked rice

directions

1. Place chicken pieces in a 3-1/2- or 4-quart slow cooker. In a small bowl, stir together cranberry sauce, dry soup mix, and tapioca. Pour over chicken pieces.
2. Cover; cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. Serve chicken and sauce over hot cooked rice. Makes 6 servings.

Garam Masala Chicken with Roasted Vegetables

This has out of this world flavor!!

Ingredients

• 1/2 cup peanut oil (we used olive oil)
  
• 4 teaspoons garam masala
• 1 (2-inch) piece ginger, sliced
• 8 medium garlic cloves, smashed
• 2 tablespoons kosher salt
• 1 (4 to 5 pound) whole chicken
• 1 1/2 pounds red potatoes, halved
• 1 pound butternut squash, large dice
• 1 medium red onion, large dice
• Freshly ground black pepper
• 1/2 cup plain whole milk yogurt

Directions

In a small bowl, mix together 1/4 cup oil, garam masala, ginger, garlic, and 1 tablespoon salt. Place chicken in a large baking dish or plastic bag, loosen the skin from the breast and legs of the chicken and, using your hands, spread a good part of the mixture underneath. Rub the remaining mixture inside the chicken cavity and over the skin. Tie the legs together with kitchen twine. Loosely cover, refrigerate, and let marinate 30 minutes or up to 12 hours.

Arrange the rack in the center of the oven and heat oven to 400 degrees F.

Remove chicken from marinade, let any excess drip off, and reserve marinade. Let chicken sit at room temperature while oven warms up, about 30 minutes.

When the oven is heated, place potatoes, squash, and onions in bottom of a roasting pan, drizzle with any remaining marinade, remaining 1/4 cup oil, remaining 1 tablespoon salt, and season well freshly ground black pepper. Toss to coat. Place chicken, breast side up, on top of vegetables and roast until skin becomes brown and vegetables are starting to get tender, about 1 hour. Brush yogurt on chicken and continue roasting until chicken is well browned, juices run clear when inner thigh is pierced with a knife, legs move easily in the joint, and a meat thermometer inserted into the thickest portion of the thigh registers160 to 165 degrees F on an instant-read thermometer, about another 40 to 50 minutes. Let chicken rest at least 10 to 15 minutes before serving.

SOURCE: http://www.foodnetwork.com/recipes/ask-aida/garam-masala-chicken-with-roasted-vegetables-recipe/index.html

David's Masala spice (approximate measurements)

4 tbsp curry powder

1 tbsp cinnamon

1 tsp ginger

1 tsp pepper

1/2 tsp chili powder

1/2 tsp oriental 5 spice mix

1/2 tsp nutmeg

1/2 tsp cloves

1/2 tsp orange peel

Garam Masala Spice

250gms.Coriander Seeds(Dhaney/Sookha Dhaniya)
100gms.Dry Red Chillies(Kashmiri/Bedgi/Resham Patti)
100gms.Dry Coconut shredded
50gms.Fennel Seeds(Badishep/Saunf/Suva)
50gms.Cumin Seeds(Jeera)
50gms.Cinnamon Bark(Dalchini/Taj)
1whole Nutmeg grated
25gms.Asafoetida Chunks(Hing Khada/Sabut Hing)
25gms.Black Pepper Corns(Kali Miri/Kali Mirch)
20gms.Cloves(Lavang/Laung)
20gms.Carraway Seeds(Shahijeera/Kalajeera)
20gms.Bay Leaves(Tamal Patra/Tej Patta)
20gms.Green Cardamom(Hirvi Velchi/Hari Ilaichi)
20gms.Lichen(Dagadphool/Patharphool)
20gms.Cassia Buds(Nagkesar/Cobra's Saffron)
20gms.White Poppy Seeds(Khuskhus/Posto)
20gms.Star Anise(Badayan/Badal Phool)
20gms.Mace(Jaipatri/Javitri)
20gms.Turmeric Root(Halkund/Haldi Gaanth)

• Servings Per Recipe: 75
• Amount Per Serving
• Calories: 41.2

• Total Fat: 1.7 g
• Cholesterol: 0.0 mg
• Sodium: 6.6 mg
• Total Carbs: 7.4 g
• Dietary Fiber: 4.2 g
• Protein: 1.6 g

SOURCE: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=833994

Chicken & Veggies w/ Herbs

Ingredients

* 8 ounces mushrooms, halved
* 1 cup frozen pearl onions
* 1/2 cup chicken broth
* 1/4 cup dry red wine
* 2 tablespoons tomato paste
* 1/2 teaspoon garlic salt
* 1/2 teaspoon dried rosemary, crushed
* 1/2 teaspoon dried thyme, crushed
* 1/4 teaspoon ground black pepper
* 1 bay leaf
* 4 skinless breast instead to lower the fat level
* Chicken broth (optional)
* 1/4 cup chicken broth
* 2 tablespoons all-purpose flour (I use a gluten-free flour for my needs)
* Hot cooked mashed potatoes (optional)
* Fresh parsley sprigs (optional)

Directions

1. In a 5-1/2- or 6-quart slow cooker, combine mushrooms and pearl onions. Stir in the 1/2 cup broth, the wine, tomato paste, garlic salt, rosemary, thyme, pepper, and bay leaf. Add chicken legs to cooker.

2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.

3. Using a slotted spoon, transfer chicken and vegetables to a serving platter. Discard bay leaf. Cover chicken and vegetables and keep warm.

4. For sauce: Skim fat from cooking liquid. Measure 2 cups of the cooking liquid, adding additional chicken broth, if necessary, to equal 2 cups total liquid. Transfer liquid to a medium saucepan. In a small bowl, stir the 1/4 cup broth into the flour; stir into liquid in saucepan. Cook and stir until thickened and bubbly; cook and stir for 1 minute more. Spoon some of the sauce over chicken. Pass remaining sauce. If desired, serve with mashed potatoes and garnish with parsley. Makes 4 servings.
Nutrition Facts

* Calories304,
* Total Fat (g)9,
* Saturated Fat (g)2,
* Cholesterol (mg)159,
* Sodium (mg)548,
* Carbohydrate (g)9,
* Fiber (g)1,
* Protein (g)43,
* Percent Daily Values are based on a 2,000 calorie diet

Grandma White's Chicken

Grandma White's Chicken
By Nancy

Description
A very easy meal and oh so delicious.

Ingredients
4 split boneless chicken breasts, skinless
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup sour cream
1 cup mayonaise
12 oz. shredded cheddar cheese
1 14 oz. package pepperidge farm stuffing mix
1 stick butter (melted)
juice of 1 lemon and lemon zest about 1 teaspoon
salt and pepper to taste

Directions
Spray a 9 x 13 glass Pyrex dish bottom and sides. Cut chicken cutlets into bit size pieces and place on bottom of pan. Mix next 5 ingredients together in large mixing bowl, until smooth. Pour over chicken pieces. Over top of mixture evenly put entire package of Pepperidge farm stuffing mix, dry. Mix together melted butter and lemon juice and pour evenly over top. Cover with aluminum foil and bake in 350 degree oven for 1 hour, remove cover and brown, about 15 minutes. My family loves this with Egg noodles and cranberry sauce.

Prep Time: 15 Min
Cook Time: 1 Hr 15 Min
Total Time: 1 Hr 30 Min
Servings: 10

CRANBERRY-CRUNCH CHICKEN SALAD

CRANBERRY-CRUNCH CHICKEN SALAD

Yield: 6 servings
Source: "The Complete Diabetes Prevention Plan"
Info: http://diabeticgourmet.com/book_archive/details/60.shtml

INGREDIENTS

- 3 cups diced roasted chicken or turkey
- 2 cups cooked wild rice
- 2 cups peeled chopped Granny Smith apples (about 2-1/2 medium)
- 1 cup thinly sliced celery
- 1/2 cup dried sweetened cranberries
(or plain, unsweetened dried cranberries)
- 1/2 cup chopped walnuts or toasted pecans
- 1 cup nonfat or light mayonnaise

DIRECTIONS

Place the chicken or turkey, wild rice, apples, celery,
cranberries, and nuts in a large bowl and toss to mix well.

Add the mayonnaise and toss to mix well, adding a little
more mayonnaise if the mixture seems too dry. Cover the
salad and refrigerate for at least 2 hours before serving.

Serve over a bed of fresh salad greens or mound each
serving into the center of a cantaloupe half if desired.

Nutritional Information Per Serving (per 1-1/2 cup serving):
Calories: 286, Carbohydrate: 24 g, Cholesterol: 60 mg,
Fat: 8.8 g, Saturated Fat: 1.1 g, Fiber: 2.8 g,
Protein: 27 g, Sodium: 351 mg, Calcium: 29 mg
Diabetic Exchanges: 2-1/2 Very Lean Meat, 1/2 Starch, 1 Fruit, 1 Fat

Chicken Paprika 8 hours

Chicken Paprika

From the Kitchen of: Paz

This goes great with noodles.

3 lb. frying chicken, quartered
1 c. chopped onion
2 lg. cloves garlic, minced
1 c. chicken broth
1 tbsp. paprika
1 tsp. salt
½ c. sour cream
2 tbsp. all-purpose flour

Place chicken in slow cooking pot.

Combine onion, garlic, broth, paprika and salt; pour over chicken.

Cover tightly and cook at low for 6 to 8 hours; at high for 3 to 4 hours.

Just before serving, remove chicken to serving platter and keep warm.

Skim fat from juices in pot. Mix flour into sour cream and gradually
blend ½ cup pan juices into sour cream and flour mixture. Stir this
into slow cooking pot and simmer at high for about 15 minutes or
until mixture is thickened; do not boil. Pour over chicken and serve.

Makes 4 servings.