Creamy Crock-pot Chicken and Broccoli Over Rice

 

Ingredients:

• 3-4 boneless chicken breasts
• 1 10oz can cream of chicken soup
• 1 10 oz can cheddar soup
• 1 14 oz can chicken broth
• ½ teaspoon salt
• ¼ teaspoon garlic salt seasoning
• 1 cup sour cream
• 6 cups broccoli florets, just fork tender (cook it in boiling water for 3-4 minutes)
• 1 cup shredded cheddar cheese

Directions:

Place soups, chicken broth, salt, and garlic seasoning into a crock-pot over low heat. Whisk until smooth.

Place chicken in, pressing to the bottom. Cover lid and cook on low for 6 hours or on high for 3 hours.

When chicken is cooked, use 2 forks to shred into bite size pieces. Stir in sour cream and broccoli.

Serve over steamed rice and sprinkle with cheese. 4-6 servings

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CROCKPOT HAWAIIAN CHICKEN

 

Ingredients:

1 Can Crushed Pineapples

• 1 Cup BBQ Sauce (Doesn’t have to be Hawaiian-Style, Honey BBQ Sauce would also be fine)
• 2-4 Boneless Chicken Breasts (Or however many you need for your family).

Directions:

1. Mix together BBQ Sauce and Pineapples together in bowl.
2. Place chicken in Crock Pot
3. Pour mixture over chicken
4. Cook on low for 5-6 hours.

Note: You may use sugar free bbq sauce to cut down on the sugar.

Weight Watchers Freestyle Lemon Pound Cake Recipe – 4 Points

 

INGREDIENTS:

• 1 box of lemon cake mix
• 1 small box of sugar free lemon pudding mix
• 4 eggs
• ¾ cup nonfat Greek yogurt, no added sugar or flavor
• ¾ cup of lemon juice
• ¼ cup of water
• 2 additional tablespoons of lemon juice
• 1 teaspoon of powdered Stevia

DIRECTIONS:

Preheat oven to 350 degrees

Spray the inside of a cake pan or Bundt pan with a no point non-stick spray
Combine the pudding mix, cake mix, yogurt, water, and ¾ cup of lemon juice in a large bowl

Whisk until combined but don’t overbeat the mix

Pour into your pan and bake according to cake mix box instructions

To make the icing, combine the Stevia and 2 tablespoons of lemon juice.

Whisk until ingredients are combined. Add a bit more Stevia or lemon juice to get the icing to the consistency you desire

Drizzle icing over the cake after it has cooled completely

BAKED CRISPY CHICKEN

What You’ll Need

• 2 lbs chicken tenders or 4 large chicken breasts
• 2 sleeves Ritz crackers
• 1/4 teaspoons salt
• 1/8 teaspoon pepper
• 1/2 cup whole milk
• 3 cups cheddar cheese, grated
• 1 teaspoon dried parsley
• 1 10 ounce can cream of chicken soup
• 2 tablespoon sour cream
• 2 tablespoon butter

How to Make It
Crush crackers.
If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces.
Pour the milk, cheese and cracker crumbs into 3 separate small pans.
Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine.
Dip each piece of chicken into the milk and then the cheese.
Press the cheese into the chicken with your fingers.
Then press the cheesy coated chicken into the cracker crumbs and press it in.
Spray a 9×13 pan with cooking spray and lay the chicken inside the pan.
Sprinkle the dried parsley over the chicken.
Cover the pan with tin foil and bake at 400 degrees for 35 minutes.
Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.
In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk.
Stir it over medium high heat until the sauce is nice and hot.
Serve over the chicken.

SLOW COOKER “MELT IN YOUR MOUTH” POT ROAST

 

What You’ll Need

• 1 chuck roast (mine was 3 pounds)
• Olive oil
• 1 pound carrots, peeled and cut into large chunks
• 2 pounds potatoes, peeled and cut into large chunks
• 1 onion, peeled and cut into large chunks
• 2 stalks celery, cut into large chunks (optional)
• 1 cup beef broth
• 1 tablespoon corn starch

How to Make It
2 tablespoons steak seasoning (mine is store-bought and has a blend of peppercorns, garlic, paprika, parsley and salt)
1 tablespoon kosher salt
1 tablespoon dried thyme
1 tablespoon dried rosemary

Comforting Chicken & Noodles Crock Pot

 

INGREDIENTS :

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• 1 24 ounce package – frozen egg noodles
• 2 – 14.7 oz cans – cream of chicken soup – sometimes i use 1 can chicken and 1 can cream of celery
• 1 stick (1/2) cup butter – cut into pieces
• 1 – 32 oz chicken broth – may want extra to thin out, if too thick. the frozen noodles thicken the broth
• mixed vegetables – optional – i didn’t use this time
• Chicken buillon to taste – optional – i add about a teaspoon of better than buillion chicken flavored paste – for a richer chicken flavor
• 6 small boneless, skinless chicken breasts or 4 large
• salt & pepper to taste – can add some parsley too if desire

HOW TO MAKE IT :
Salt & pepper chicken breasts and place in the bottom of crock pot. Spoon soup over the chicken. Cut butter into several pats and place pieces evenly over soup.
I whisk the bouillon with the broth and pour over soup.
Place lid on pot and turn to low. Cook for 6 hours.
Remove chicken and tear into pieces. Add back to pot.
Now add noodles and if adding veggies add now. Cook for another 2 hours or until noodles are desired tenderness. I stir a few times during last 2 hours. ( You may want to add more broth to thin out at the end of cooking, as the home made noodles thicken the broth, which we like. )
Sprinkle with parsley and mix in, if using at the end of cooking.
Salt & pepper if needed and Serve. Yum!

Oven Roasted Smoked Sausage and Potatoes

 

Ingredients:

1 package of smoked sausage, sliced into rounds

• 1 large onion, peeled and chopped
• 5 large potatoes, peeled and chopped into ½ inch cubes
• olive oil
• fine sea salt
• freshly ground black pepper
• sweet paprika
• dried thyme
• a handful of greated strong cheddar cheese

Directions:
Preheat the oven to 400*F.

Line a large baking tray (with sides) with several sheets of foil, and spray with cooking spray. Set aside.

Put the sausage rounds, onions, and potatoes into a large bowl. Drizzle with a couple TBS of olive oil and season to taste with salt, pepper, paprika and dried thyme. Toss together with your hands until everything is evenly distributed. Pour this out onto the baking tray, and spread it out as much as you can.

Place into the heated oven and roast for 45 minutes to an hour, stirring every 15 minutes or so, until the potatoes are golden brown and tender. Turn off the oven.

Scatter the cheese over top of the cooked meat and potatoes, Pop back into the oven a few minutes to melt the cheese