Power Enchiladas

These were SO good!! You would never know there is zucchini in them!!

Power Enchiladas

Ingredients:
4 oz. fat free chicken broth

1 Tbs. Canola Oil
1 cup onion, chopped
1/2 cup green bell pepper, chopped
1 cup grated zucchini
2 cups boneless, skinless chicken breast, cooked and shredded
2 T. chopped cilantro
1 1/2 cups grated low fat, part-skim mozzarella cheese (I used a 2% Mexi cheese blend)
1 (4 oz) can diced green chilies
4 cloves garlic
1 (19 oz) can green enchilada sauce
8-10 whole wheat tortillas
Sliced black olives
Light or fat free sour cream

Directions:
Preheat oven to 350 degrees F. Prepare all ingredients for assembly. In a large frying pan, bring chicken broth and canola oil to just boiling. Add onion and green pepper to broth and saute until onions are tender. Add grated zucchini and saute until just cooked. Drain off liquid and remove pan from heat. Add cooked chicken to vegetable mixture and stir. Add cilantro, 1 1/4 cups of grated cheese (reserving 1/4 cup for later), green chilies, and garlic. Stir to combine.
Layer 1/2 cup enchilada sauce into the bottom of a 9 x 13 dish sprayed with non-stick cooking spray. Fill tortillas with meat and vegetable mixture. Spoon about 1 T. enchilada sauce over meat mixture. Roll tortillas up and turn enchilada seam down. Ladle remaining sauce over enchiladas, making sure tortillas are completely covered in sauce (so they don't dry out). Cover with tin foil and bake 12-15 minutes. Remove foil and sprinkle enchiladas with remaining 1/4 cup (or a little more:) grated cheese. Bake 10 minutes more until cheese is melted. Then turn on broiler and place enchiladas nearer the top of oven. Let it broil until cheese is slightly brown and crispy. Garnish with olives and sour cream.

Crock Pot Country Chicken

Crock Pot Country Chicken

Ingredients:
◦8 Yukon gold potatoes, halved or quartered depending on their size
◦6 carrots, cut in half lengthwise and cut into large pieces
◦2 celery ribs, sliced
◦4-6 boneless skinless chicken thighs
◦3 Tbsp. cornstarch
◦1 1/4 cup chicken stock, cold or room temp
◦2 tsp honey dijon mustard
◦1 1/2 tsp. dill
◦1 tsp salt
◦pepper to taste

Directions:
1.Spray the crock pot with non stick cooking spray.
2.Place the vegetables in the bottom of the crock pot followed by the chicken.

3.In a bowl, whisk together the cornstarch and chicken stock until well blended.
4.Then whisk in the mustard, dill, salt, and pepper until blended.
5.Pour the mixture over the vegetables and chicken in the crock pot.
6.Cook on low for 6-8 hours or on high for 4 hours.

Crockpot Chicken Parmesan

Crockpot Chicken Parmesan

Ingredients:
-2-4 boneless, skinless chicken breast halves
-1/2 cup bread crumbs
-1/4 cup parmesan cheese
-1/2 spt Italian Seasoning
-1/4 tsp black pepper
-1/4 tsp kosher salt
-1 TBS olive oil
-1 beaten egg
-sliced mozzarella cheese or 1 cup shredded
-26 oz of your favorite marinara sauce
Directions:
Spread the olive oil into the bottom of your slow cooker. Mix the egg with a fork in a separate bowl and mix the bread crumbs with the seasonings and the parmesan cheese in another separate dish. Dip the chicken into the egg, then into the bread crumb mixture, coating both sides with crumbs, cheese and seasonings. Place the chicken breast pieces at the bottom of the crock pot. Layer 2-3 slices of mozzarella cheese on top (or top with shredded cheese. Top all the ingredients with the marinara sauce.
Cook on low for 6-7 hours or high for 3-4. Frozen chicken will take longer. Serve it with the pasta of your choice. I used whole wheat spaghetti.

French Chicken Brocolli Supreme

This one is definetly a keeper!!!!

FRENCH CHICKEN BROCOLLI SUPREME

Ingredients:

1 – lb. fresh broccoli Break in pieces, and steam for 2 minutes.
3 cups cooked chicken breasts – Break up in small pieces
3 cups Grated Cheddar Cheese divided
2 tubes Ritz Crackers
1 stick melted butter
1 tablespoon poppy seeds

SAUCE:
1/3 C. Butter melted
1/4 C. Cornstarch, dissolved in 1/2 C. COLD Water
1/3 C. Chicken Broth
1/4 tsp. Salt
1/4 tsp Pepper
2 Cups Milk
1 1/2 cups of the above Cheddar Cheese

In greased 13×9 pan, layer the broccoli and chicken, then set aside. In saucepan over medium heat, combine the melted butter, cornstarch dissolved in water, chicken broth, seasonings, and milk. Stir well, and continue stirring until sauce has thickened. Turn heat down to low, and add 1- 1/2 cups grated cheddar cheese. Stir until melted. Pour over the chicken and broccoli. Top with 1- 1/2 cups grated cheddar cheese.

Melt the butter, and add the poppy seeds, and stir well. Crush Ritz crackers in large zip-lock bag with a rolling pin. Don’t crush too small. Add crumbs to the melted butter. Sprinkle crumbs over the top of the grated cheese.

Bake uncovered at 350 degrees for about 30 minutes, or until hot & bubbly.

Chicken and Spinach Pasta Bake

8oz uncooked rigatoni
1 tbs. Olive oil
1 cup chopped onion
1 10oz. Package frozen spinach, thawed
3 cups cooked chicken breasts cubed
114 oz. Can Italian style diced tomatoes drained
1 8 oz. Chive and onion cream cheese
1/2 tsp. Salt & pepper
1 1/2 cups shredded mozzarella

Prepare rigatoni according to pkg directions. Spread oil on bottom of baking dish, add onion. Bake at 375 for 15 minutes. Drain chopped spinach well pressing between paper towels. Stir in rigatoni, spinach, chicken and next 4 ingredients into onion in dish. Sprinkle evenly with mozzarella. Bake covered at 375 for 30 minutes remove cover and bake 15 more minutes or until bubbly.

Slow Cooker Coconut Chicken Curry

Boneless skinless chicken breasts cut into large chunks
1 onion, peeled and halved
2 cloves garlic peeled
1 bell pepper seeded and quartered
1 can tomatoe paste
1 can coconut milk
1 1/2 tsp. Salt
1 tbs. Curry powder
1 tbs. Garam masala
2 whole dry red chili peppers (optional) I left them out.
2 tbs. Water
2 tbs. Cornstarch
1 bunch coriander (optional, for decoration)

Place chicken cubes in slow cooker. Place the rest of the ingredients (except chili peppers,cornstarch, water and coriander) in food processor and process until smooth. Pour over chicken and mix well, add hot peppers if using. Cook on low for 6 hours. An hour before done mix cornstarch and water and pour in crockpot. Stir to combine. Finish cooking. Serve over basmati rice with chopped coriander if desired.

Asian Sesame Salmon

This was really good. I served it with rice and fresh steamed green beans.

Asian Sesame Salmon
2 tsp. Toasted sesame seeds
1 tsp. Minced garlic
1 tsp. Minced onion
3/4 tsp. Ground ginger
1/2 tsp. Crushed red pepper flakes
1/3 cup honey
1/3 cup thinly sliced green onions
2 tbs. Soy sauce
Salmon

Combine spices, honey, soy sauce and green onions. Put salmon in baking dish and pour mixture over top. Bake at 375 for 20 minutes or until done.