Skillet Cheesy Chicken with Brown Rice and Vegetables 470 calories

Skillet Cheesy Chicken with Brown Rice and Vegetables

Makes 4 servings
470-570 calories depending on if you have a half or whole chicken breast

cooking spray
2 large chicken breasts cut in half
1 can cream of chicken healthy request
1 1/2 cups water
1/2 tsp onion powder
1/2 tsp black pepper
1 cup brown rice
2 cups frozen mixed vegetables, carrots, peas, green beans and corn
1/2 cup shredded 2% sharp cheddar

Spray skillet add chicken and cover, cook chicken breast for about 10 minutes turning half way through, if needed add a little water as it cooks, remove chicken, spray skillet and add soup, water, onion powder, pepper, rice and vegetables, stir and add chicken back to the skillet,cook on medium for about 10-15 minutes or until bubbling and the rice and chicken are fully cooked, add cheese and cook until it is melted.

Since I do a lot of our cooking on the weekend, I use 4-5 chicken breasts and double everything so that we have left overs for the week.

BBQ Pulled Chicken and Swiss, Not the Same Ho Hum

BBQ Pulled Chicken and Swiss

4-5 frozen chicken breast
Sweet Baby Rays Sweet and Spicy
Light Swiss Cheese
Whole Wheat buns, Wrap, or  prepared salad (with tomatoes and red onions)
Optional Light Ranch
Optional Frozen Corn
Optional Black Beans

Cook chicken breast in crock pot on low 4-5 hours or until done enough to shred, remove chicken, drain almost all of the liquid, shred breast, add to crock pot, add 1/3 to 1/2 the bottle of BBQ sauce, add corn, cook until heated through, serve on a wrap or bun with light Swiss cheese slices.

I like to roast the corn and black beans in a skillet sprayed with cooking spray, Serve over salad with BBQ chicken from the crock pot with light ranch dressing.

Bruschetta Chicken

Bruschetta Chicken

4-5 Chicken Breast thawed and chopped and patted dry
1 1/2 tsp basil
2 cups 2% shredded mozzarella or 1 cup 2% cottage cheese
1 cup frozen spinach thawed and drained
Optional - 1 cup finely chopped broccoli florets
1 package whole wheat stove top
1 can diced tomatoes no salt added
1/2 to 1 cup hot water

In a sprayed 13 x 9 inch spread chopped chicken, sprinkle basil over chicken, spread spinach or finely chopped broccoli over chicken, sprinkle cheese or spread cottage cheese over chicken, basil and veggies

Mix dried stove top, add 1 can diced tomatoes, minced garlic and enough hot water just until moist, spread over chicken mix

Cook on 400 for 30 minutes, I prefer 40-45, just enough the the stove top just starts to brown on top, but so it cooks through
1 1/2 tsp minced garlic

Southwest Crock Pot Chicken

Southwest Crock Pot Chicken

1 can Enchilada Sauce
1 12 oz can tomato paste (bigger or smaller is fine)
pepper to taste
2 cups water
1 tsp minced garlic
2 tsp chili powder
3-4 chopped green onions
1 15-18 oz Plain Greek Yogurt
1-2 cups 2% shredded cheddar or colby jack
3-5 chicken breasts (thawed or it will become to watery)
2 cups frozen corn
Egg Noodles or brown rice

We top with hot sauce or additional salsa

In a crock pot combine first 7 ingredients, cook on low for 5-6 hours or until chicken is done, take chicken out and shred, add Greek Yogurt, cheese  and corn and add chicken back into the crock pot, continue cooking until cheese is melted

Serve on whole wheat egg noodles or brown rice

Southwest Crock Pot Nachos

Southwest Crock Pot Nachos

1 can Enchilada Sauce
1 12 oz can tomato paste (bigger or smaller is fine)
pepper to taste
2 cups water
1 tsp minced garlic
2 tsp chili powder
1 15-18 oz Plain Greek Yogurt
1-2 cups 2% shredded cheddar or colby jack
Baked Scoops or Whole Wheat Wraps
Ground lean turkey or turkey sausage
small onion
2 cups frozen corn

We top with hot sauce or additional salsa

In a crock pot combine first 6 ingredients, cook on low for 2-3 hours or until heated through, add Greek Yogurt, cheese  and corn, brown meat with a chopped onion, drain and add to crock pot, stir and continue cooking until heated through

Serve over baked scoops as nachos, or serve in a wrap as a taco, or in between two wraps with additional cheese and cook at 350 for 5-10 minutes or until cheese is melted as a quesadilla

If serving as a taco or quesadilla you may want to use a slotted spoon so excess liquid can drain off.

Italian Pasta Salad

Italian Pasta Salad

1 Package Good Seasons Italian Seasons, or Zesty (follow directions on the back for the dressing)
Extra Virgin Olive Oil (I use half of the oil the back of the package calls for and I use a little more water)
Water
Apple Cider or Cider Vinegar

1 small box rigatoni, or pasta of choice

1 package cheddar or colby jack cheese cubes or 1 package feta cheese
2- plum tomatoes diced, seeds and insides removed, ( or it will be to watery)
1 can whole black olives rinsed and drained
1/2  red onion diced
Option, 1 cucumber diced
1 package turkey pepperoni

Cook pasta, drain and cool

mix dressing

Mix past, cheese, tomatoes, olives, onion, cucumber and pepperoni, pour in dressing. 

If you are not serviing right away,  prepare all ingredients and leave cheese and dressing out until ready to serve.

Italian Salad with Turkey Pepperoni

Italian Salad with Turkey Pepperoni
1 Package Good Seasons Italian Seasoning
Extra Virgin Olive Oil
Water
Cider Vinegar

1 bag romaine lettuce
1 can small or medium whole pitted black olives rinsed and drained
1 package turkey pepperoni
1 package feta cheese any flavor
1-2 tomatoes diced
1/2 small red onion diced or sliced and use as rings

Prepare Italian dressing according to package directions, ( I use more water and less extra virgin olive oil than it calls for, mix all over ingredients, pour dressing over salad and toss