Tuesday, July 31, 2012

Slow Cooker Chicken & Rice

Slow Cooker Chicken & Rice
1 block [light] cream cheese, at room temperature
1 can cream of chicken soup
1 pkg Italian dressing mix
4 chicken breasts (mine were still frozen)
1/4 c water
4-5 c cooked rice

1. Combine cream cheese, soup, and dressing mix in slow cooker; add chicken and cover with mixture.
2. Drizzle water over chicken and cook on low for 6-8 hours.
3. Shred chicken and mix back in to slow cooker; stir in rice and serve.


For leftovers:
Wrap in crescent rolls with some Cheddar cheese and follow baking directions.

Tuesday, July 24, 2012

Quinoa Salad Wraps

Quinoa Salad Wraps
1 c cooked quinoa
1 yellow bell pepper, finely diced
1 small red onion, finely diced
1 tomato, diced
shavings of 1-2 carrots
1/2 c broccoli, finely chopped
1 avocado, diced
2 T olive oil
2 T plain greek yogurt (or light sour cream)
2 T rice vinegar
3 T lime juice
2 T honey
salt and pepper, to taste
romaine lettuce
4-5 whole grain tortillas or pitas

1. In a medium bowl, combine quinoa, pepper, onion, tomato, carrots, broccoli, and avocado.
2. In another medium bowl, whisk together olive oil, yogurt, vinegar, lime juice, honey, salt, and pepper; toss quinoa mixture in dressing.
3. Line tortillas with lettuce and spoon quinoa mixture on top; wrap up and enjoy.

Tuesday, July 17, 2012

Mexicorn Dip

Mexicorn Dip
1 c [light] sour cream
1/2 c [light] mayonnaise
3 green onions, finely chopped
3 jalapenos, seeded and finely diced
1 red bell pepper, finely diced
3- 11 oz cans Mexicorn, drained
2 c shredded Cheddar cheese

1. In a medium bowl, blend sour cream and mayonnaise; add remaining ingredients and mix until well-incorporated.
Keep refrigerated and serve with vegetables, tortilla chips, Fritos, etc.


Tuesday, July 10, 2012

Pesto-Stuffed Chicken

Pesto-Stuffed Chicken
2 large chicken breasts
3 T [light] sour cream
3 T pesto
3 T mozzarella cheese
1 egg
3 T panko breadcrumbs (I use Italian style)
3 T Parmesan cheese

1. Preheat oven to 375*; line with foil and grease a cookie sheet or 9x13 pan.
2. You can either butterfly the chicken breasts or pound them (in a baggie or between two sheets of plastic wrap) until they are about 1/4-1/3" thick. [I butterflied them and then took a mallet to them.]
3. Combine sour cream, pesto, and mozzarella; halve pesto mixture and spread on either breast; roll up chicken and secure with toothpicks.
4. In a shallow dish, whisk egg; in another shallow dish, combine breadcrumbs and Parmesan.
5. Dip chicken in egg wash and then in breadcrumbs.
6. Bake for 30 minutes, remove toothpicks, and enjoy.

Tuesday, July 3, 2012

Lemonade

Lemonade
1/2 c water
1 c sugar
1 c fresh lemon juice
8 c cold water

1. In a small saucepan, bring water to a boil; stir in sugar until completely dissolved.
2. Pour in to pitcher and add lemon juice and water; stir until well mixed.