Crockpot Crazy Chicken

Ingredients

6 boneless skinless chicken breasts 2 cups salsa 1 tbs honey 1 tsp cumin 1 tsp chili powder 1 tbs ketchup 1/2 tbs mustard

Directions

Place chicken in the crock pot.
In a small bowl mix the remaining ingredients and pour over the chicken.
Cover and cook on low for 6 to 8 hours.
Really good over rice or pasta (not included in nutritional info).
Serve each breast with about 1/3 cup of sauce.

Number of Servings: 6

Mediterranean Grilled Cheese

Makes 4 sandwiches

8 slices firm white bread

¼ cup mayonnaise

6 oz thinly sliced Fontina cheese, room temp

6 oz thinly sliced ham

1 large tomato, sliced thin

8 large or 16 small basil leaves

½ sweet red or other sweet onion, sliced thin

4 Tablespoons of melted butter

Spread each slice of bread with mayo. On 4 slices, mayo side up, stack ½ of cheese, all the ham, tomato, basil and onion, then the remaining cheese. Top with remaining bread slices, mayo side down. Heat griddle or skillet. Brush top of bread with melted butter, then invert onto cooking surface. Grill over medium low heat until golden brown. Brush uncooked side with butter, flip and grill until golden brown. Pressing down on the sandwich during the grilling helps to brown the sandwich.

Chicken, Broccoli, and Pasta Salad

Ingredients

1 pkg. egg noodles 2 cups chicken breast (cooked and diced) 1 pkg lightly steamed broccoli Dressing: 1 cup extra virgin olive oil 1/2 cup balsamic vinegar 2 tsp soy sauce 2 split garlic cloves 4 cups shredded Montery Jack cheese

Directions

Cook chicken, boil noodles, and steam broccoli.
Drain the noodles and brocoli.
Mix the three together and set aside to make the dressing.
Mince the garlic cloves and mix remaining dressing ingredients.
Pour dressing over the chicken mixture and set in the refrigerator to chill overnight (or at least 4 hours).
Serve with 1/3 cup of shredded cheese as a topping. Mix in and enjoy!
Some people also like to serve with a crusty Italian bread slice.

Number of Servings: 12

Turkey Kielbasa Cannelini

Ingredients

2 tbsp olive oil 1 tsp minced garlic 2 cups whole button (crimini) mushrooms 1 oz. dry white wine 1 (14oz.) turkey kielbasa 1 (15 oz.) can cannellini (white kidney) beans 4 basil leaves 1 tsp ground thyme salt & pepper to taste

Directions

Heat olive oil in skillet.
Add garlic and mushrooms and saute', adding white wine until tender.
Stir in sliced kielbasa, cannellini, thyme, and basil and simmer over medium-low heat until mixture is evenly heated. Add salt and pepper to taste.

Number of Servings: 6

Recipe submitted by SparkPeople user SENORAVILLA.
Number of Servings: 6

Stuffed Potatoes

Ingredients

4 medium baking potatoes 3/4 cup low-fat (1%) cottage cheese 1/4 cup 1% milk 2 tablespoons soft margarine 1 teaspoon dill weed 3/4 teaspoon herb seasoning 4-6 drops hot pepper sauce 2 teaspoon grated parmesan cheese

Directions

1. Prick potatoes with fork. Bake at 425� F for 60 minutes or until fork is easily inserted.

2. Cut potatoes in half lengthwise. Carefully scoop out potato leaving about 1/2 inch of pulp inside shell. Mash pulp in large bowl.

3. Mix in by hand remaining ingredients except parmesan cheese. Spoon mixture into potato shells.

4. Sprinkle each top with 1/4 teaspoon parmesan cheese.

5. Place on baking sheet and return to oven. Bake 15-20 minutes or until tops are golden brown.

Yield: 8 servings--Serving Size: 1/2 potato each

Beef and Broccoli

Ingredients

1 lb round steak, sliced in thin strips 1 clove garlic, minced 1/2 cup chopped onion 1 can beef broth 2 tbsp cornstarch 1 tbsp brown sugar 2 tbsp soy sauce 1/4 tsp garlic powder 1/4 tsp ground ginger 4 cups broccoli flowerets 4 cups cooked rice

Directions

Coat skillet with cooking spray and heat over medium heat for one minute.
Add beef, onion and minced garlic; stir fry until brown. Remove the beef to a plate and keep warm.
Add half the broth and broccoli to pan. Cover and smimmer until broccoli is tender crisp.
Mix cornstarch, brown sugar, garlic powder, ginger and soy sauce with remaining broth until smooth; add to the pan. Cook until mixture begins thicken, stirring constantly. Return beef to mixture, stir and serve over rice.

Number of Servings: 4

Baked Mushroom Chicken

Ingredients

3 boneless skinless chicken breasts 1 can cream of mushroom soup, 98% Fat Free 1 cup sweet onion (sliced) 1 cup red pepper (sliced) 2 tsp crushed red pepper flakes(optional) 2 tbsp french fried onions 1 cup whole button mushrooms

Directions
Preheat oven to 350 degrees.
Place chicken in baking dish.
Spoon cream of mushroom soup on top of chicken.
Add onion, red pepper & mushrooms to baking dish.
Sprinkle crushed red pepper on top (watch out they are spicy!!!).
Cook in oven 35 minutes (45 - 50 minutes if frozen). Sprinkle french fried onions on top during last 5 minutes of cooking.
ENJOY!!!


Number of Servings: 3

Spicy Hot Black Eyed Peas

3 slices bacon
1 can black-eyed peas or frozen and cooked
1 can whole diced tomatoes, undrained
1 c. chopped onions
1 large green pepper, chopped
1 clove garlic, minced
1/2 lb. kielbasa, Polish, or smoked sausage, sliced or cubed
1 tsp. ground cumin
1 tsp. dry mustard
1/2 tsp curry powder
1/2 tsp chili powder
1 tsp. salt
1/2 tsp pepper
chopped parsley (optional)

Cook bacon in large skillet until crisp. Remove from pan, crumble and set aside. Add sausage, onions, green pepper and garlic to pan and stir fry until vegetables are tender. Stir in remaining ingredients (except parsley) and bring to boil. Reduce heat and simmer 20 minutes, stirring occasionally. Pour into dish and sprinkle with parsley and bacon. Can be served over rice or eaten in bowls like chili.