Chicken Recipes - CHICKEN AND NOODLES (crockpot)

Chicken Recipes - CHICKEN AND NOODLES (crockpot)
2 ea celery stalks, cut up
2 ea carrots, cut up
1 ea onion, sliced
2 ts salt
1/2 ts pepper
1 ts dried basil
4 c noodles, uncooked
1 ea whole chicken

Place the vegetables on the bottom of the pot, put the chicken on top, followed by the seasonings. Pour 3 cups of water over. Set it on low and cook for 8-10 hrs. Take

chicken out (carefully, because it will come off the bones) and put noodles in the broth, turning it up to high. Let the noodles cook for 45 minutes, while you take the meat off

the bones. Mix the meat in. This is like a very thick chicken soup and the basil makes this delicious!

Chicken Recipes - CHICKEN STROGENOFF (crockpot)

Chicken Crockpot Recipes - CHICKEN STROGENOFF in a crockpot

6 ea chicken breasts, boneless
16 oz sour cream
1 cn cream of mushroom soup
1 pk onion soup mix

Mix all together and put into crockpot. Cook on low for 4-6 hours. Or until chicken is tender. Serve over cooked noodles or rice.

Walnut-Crusted Salmon

Walnut-Crusted Salmon
Makes 4 Servings

1/2 cup walnuts, coarsely chopped
2 tbsps dried bread crumbs
1 tbsp all-fruit apricot jam
1 tbsp balsamic vinegar
1-1/4 pounds salmon fillet, skinned
Salt and pepper

Preheat the oven to 400 deg F. Combine the walnuts and bread crumbs, arrange
on a plate, and set aside. Mix together the jam and vinegar in a small bowl
and mix well. Season the salmon with salt and pepper. Brush both sides with the
jam mixture. Coat both sides evenly with the walnut mixture, pressing the
extra breading evenly over the top. Place on a baking dish and bake until the fish
is cooked through and flakes easily with a fork, 15 to 20 minutes depending
on the thickness of the salmon.

360 calories, 20g fat, 180mg sodium, 8g carbohydrate, 1g fiber, 35g protein

Crab Bisque

Crab Bisque


2 T butter
1 t finely chopped onion
1 T finely chopped parsley
1 1/2 c chopped crabmeat (fresh-cooked -- canned or frozen)
2 T flour
2 c homemade or canned chicken broth
2 c light cream
1 Pinch cayenne pepper
Salt

Melt the butter in a saucepan, add the onion or shallot, and cook
slowly until golden. Add the parsley and crabmeat and cook over
low heat, stirring often, for 5 minutes. Add the flour, stir to
blend, and cook 3 minutes. Stir in the chicken broth and simmer,
partially covered, for 20 minutes. Add the cream and cayenne
pepper. Heat and add salt to taste before serving.

Per serving: 255 calories, 12 g protein, 6 g carbohydrates,
20.5 g fat, 90 mg cholesterol, 693 mg sodium, 0 g fiber. Calories
from fat: 72 percent.

Dijon Pork and Sweet Potato Cubes

Dijon Pork and Sweet Potato Cubes
Serves 4

1 lb pork tenderloin, trimmed of fat
3 tbsp Dijon style mustard
1/2 tsp black pepper (to taste)
1 lb sweet potatoes, peeled and cut into bite-size pieces
2 tsp extra virgin olive oil

Heat oven to 425 deg F.

Coat pork with mustard evenly, sprinkle liberally with black pepper, and let
stand 15 minutes.

In a medium bowl, toss potatoes with olive oil and place on outer edges of
nonstick baking sheet, allowing space between each piece. Place pork
tenderloin in center of baking sheet, tucking thin end under to roast
evenly.

Bake 10 minutes. Using 2 spoons, stir potatoes and bake 10 minutes longer or
until tender. Remove potatoes, cover, and keep warm. Continue cooking pork 5
minutes or until pork is barely pink in center.

Remove pork and place on cutting board. Let stand 5 minutes to finish
cooking and permit easier slicing. Slice pork in 1/4-inch slices and arrange
around
potatoes.

Exchanges: Starch 1-1/2;Very Lean Meat 3;Fat 1/2
Calories 255;Fat 7g;Chol 65mg;Sodium 326mg;Carbs 23g;Fiber 3g;Protein 26g

Chunky Soup

Chunky Soup

8 ozs ground 90% lean turkey or beef
1/2 cup chopped onion
1 cup water
2 cups Healthy Request tomato juice or any reduced-sodium tomato juice
1 cup shredded carrots
1 cup chopped celery
1/3 cup (1 oz) uncooked instant Minute Rice
1 cup (5 ozs) diced raw potatoes
1/2 tsp dried parsley flakes
1/8 tsp black pepper

In a large saucepan sprayed with butter-flavored cooking spray, brown meat
and onion. Stir in water and tomato juice. Add carrots, celery, uncooked
rice,
potatoes, parsley flakes and black pepper. Mix well to combine. Bring mixture
to a boil. Lower heat, cover and simmer for 20 minutes or until vegetables
are tender, stirring occasionally.

Serves 4 (1-1/2 cups)
165 Calories;5g Fat;12g Protein;18g Carbs;104mg Sodium;3g Fiber

RUSSIAN INSTANT TEA

RUSSIAN INSTANT TEA

2 Cups of TANG
3/4 Cup of instant Tea WITH Lemon
2 1/2 Cups Sugar
2 Teaspoons of cinnamon
1 Teaspoon of ground cloves
MIX THESE TOGETHER AND PUT IN A TIGHT LID JAR, OR RUBBERMAID. (DRY).
{THIS MAKES A LOT AND MAY LAST YOU MORE THAN ONE WINTER!}

In a mug of HOT WATER, add 1 to 2 heaping teaspoons of the mix and
stir. NOTE: this will bubble, so you may want to add the mix to the
water and not vice versa, as your mug could fizz over!
Add to your own taste, more or less.