Rasberry Vinaigrette Low Fat and Low Sugar

Recipe makes 1 1/2 cups        

Makes servings USMetricAdjust Recipe (Help)

                                                                        

1/2 cup Extra Virgin Olive Oil

1/2 cup raspberry wine vinegar                                                                     

1/2 cup Splenda                                                                                                 

2 teaspoons Dijon mustard                                                                     

1/4 teaspoon dried oregano                                                                     

1/4 teaspoon ground black pepper                 

                

Directions

1. In a jar with a tight fitting lid, combine the oil, vinegar, sugar, mustard, oregano, and pepper. Shake well.

Chicken Enchiladas

INGREDIENTS

• 1 Tbsp. oil
• 1 lb. boneless, skinless chicken breast halves, cut into 1/2-inch pieces
• 1 pkg. (1.25 oz.) taco seasoning reduced sodium
• 1 jar (16 oz.) chunky-style salsa
• 1 can (15 oz.) black beans, rinsed and drained
• 1 can (8 oz.) whole kernel corn, drained

• 2 cups (8 oz.) 2% Mexican Flavored Cheese or Cheddar, divided
• 2 cans (10 oz. each) mild enchilada sauce
• 8 (6-inch) whole wheat tortillas
• 2 Tbsp. sliced black olives
• 2 Tbsp. sliced green onions

 

DIRECTIONS

• Heat oil in large skillet on medium heat. Add chicken; cook and stir 3 minutes. Add taco seasoning; cook for an additional 2 minutes or until chicken is no longer pink. Stir in salsa, beans, corn and 1 cup cheese.
• Spread 1/2 cup enchilada sauce on bottom of 13x9-inch baking dish. Place 2/3 cup chicken mixture down center of each tortilla; roll up. Place in dish, seam-side-down.
• Pour remaining sauce over tortillas; sprinkle with remaining cheese, olives and onions. Bake in preheated 375°F oven 20 minutes or until cheese is melted and filling is hot.

Cheesy Chicken Enchiladas

                                            

1 can (18.5 oz) Progresso Traditional Chicken and Cheese Enchilada Soup

                                                                                            

1 can (10 oz)  hot or mild enchilada sauce

                                                                                            

2 cups shredded cooked chicken

                                                                                           

2 cups shredded 2% Monterey Jack cheese (8 oz)

                                                                                           

10 whole wheat tortillas (6 inches)                                            

          2  medium green onions, thinly sliced                                            

• 1 Heat oven to 350°F. In medium bowl, stir together soup and enchilada sauce. Spread 1 cup soup mixture in ungreased 11x7-inch baking dish.
• 2 In large bowl, mix 1 cup soup mixture with chicken and 1 cup of the cheese; reserve remaining soup mixture. Place 1/4 cup chicken mixture along middle of each tortilla. Roll up and place seam sides down in baking dish with sauce.
• 3 Pour remaining soup mixture over enchiladas. Sprinkle with remaining 1 cup cheese. Sprinkle green onions on top. Bake about 30 minutes or until cheese is melted and sauce is bubbly around edges.

Unsloppy Joes

1 pound lean ground turkey
1 large can (the one for 2 pounds of meat) Sloppy Joe Sauce
1 tsp chili powder
1 cup 2% shredded cheddar cheese
1 container (8 biscuits) Grands Biscuits Original Reduced Fat

Pre heat oven to 375
Place foil on a baking sheet and spray lightly with cooking spray
Brown meat, drain and half the can of sauce and chili powder, stir well
Flatten out each biscuit, one at a time, on one side add a little cheese and meat mixture, fold over and seal well
Place on foil and bake for 10-14 minutes

Heat additional sauce for dipping

We double everything as the kids will reheat them the next day in the oven on about 300 or the microwave on reduced power (maybe 60% for about 1 to 1/2 minutes)

Crock Pot Chipotle, Tomato, Spinach, Chicken and White Beans

1 pound Navy Beans soaked overnight
3 chicken breast thawed and cut in half (or frozen, after about 3 hours on high drain crock pot and cut chicken in half)
1 can Healthy Request Tomato Soup
1 can no salt added diced tomatoes
1 tbsp. Cumin
1 tsp. pepper or more to taste
2 tsp(s) Chipotle Pepper or more to taste as it cooks
(adjust all seasoning to personal preference, but the Chipotle is strong, so add additional slowly and taste sauce after chicken is cooked through and add more if needed)
Optional- 1 cup frozen spinach, green beans or sliced bell peppers and onion

• Cook beans according to package directions in a large pot on the stove

• Set slow cooker to high and cook chicken for about 3 hours, remove chicken and drain liquid and/or fat

• Spray slow cooker with cooking spray, place chicken back in, add soup, tomatoes and seasoning, stir well, set to low and cook for about 3 hours (or until you are ready to eat it, longer then 3 hours is fine).  We just bought a new Crock pot so it cooks faster then my older one, so adjust time as needed.

• About 1 hour before serving, add spinach and stir well to break up frozen spinach, if using other veggies add  during step 3 so onions, peppers or green beans have time to soften

• Add fully cooked, beans to the crock pot and stir well

• Shred chicken halves as serving

We like it with Hot Sauce or additional seasoning for the adult servings, if you want it as a soup, add vegetable or chicken broth as it cooks, we liked it thicker, more like a casserole.

Spinach Dip

1 container plain Greek yogurt 17-20oz
1 package  Knorr Vegetable mix
1 small package frozen spinach thawed and drained very well, squeeze all liquid out
1 small can water chestnuts, rinsed drained and chopped into small pieces
Optional- 2 chopped green onions
Optional- use only 17oz yogurt and add 1 cup low fat mayonnaise

Mix all together and store in a covered container in the refrigerator for at least 3 hours before serving, will keep for up to 5 days.

Great with Hawaiian bread, Triscuts, Wheat Thins, Pretzel Crisp or with veggies

Creamy Italian Slow Cooker Chicken

4 chicken breast
1 Packet Zesty Italian Seasoning
2 cans Cream of Chicken Healthy Request soup
1 8oz 1/3 less fat cream cheese softened

Optional, frozen spinach, green beans, broccoli, peas or chopped green onion, bell pepper or onion

Place frozen or fresh chicken in the slow cooker on high for about 3 hours, drain liquid and any fat.

Spray slow cooker with cooking spray, chop, shred or cut the chicken in strips, place chicken back in the slow cooker, add Italian seasoning evenly over chicken

Cook until chicken in cooked through on low (if adding veggies, add now)

About 1 hour before serving, Cube cream cheese and place on top of the chicken, add soup and stir well

Cook for about 1 additional hour to heat through, stir well before serving

Serve on brown rice, whole wheat wide noodles, baked potato or steamed vegetables

You can cook it on high the entire time to reduce cooking time, but do not cook it on high if you are gone for the day.  If you are gone all day, cook the chicken and vegetables with Italian Seasoning during the day on low and when you get home, heat the soup, and cream cheese in the microwave or in a sauce pan before adding to the slow cooker.