4 chicken breasts, 3 T melted butter, 1 pkg Italian salad dressing mix, 1 pkg low fat cream cheese, 1 can reduced fat cream of chicken or mushroom soup
Put the chicken in crock pot. Mix together remaining ingredients. Pour over chicken. Cook 3-4 hours. Shred chicken and return to pot. Serve with a vegetable and brown rice. Thai Beef Curry
2 lbs chuck steak, 1 c roasted peanuts, 3 14oz cans coconut milk, 2 Tbs Massaman curry paste, 5 peeled and cooked potatoes, cut into big pieces, 1 large white onion, cut into big pieces, 2 peeled and cooked carrots, cut into big pieces, 1 cup brown sugar, 1 Tbs salt or fish sauce, 1/4 cup white vinegar, pineapple chunks (if desired)
When you open the coconut milk, there will be the liquid and the thick cream in the can. Remove enough coconut cream from the cans to equal 1 cup. Set aside. Stir remaining coconut milk. Add beef to 3 cups coconut milk, cover and cook at low heat 40 mins. While beef is cooking, add roasted peanuts and salt. In another pot, dissove curry paste in the 1 cup of coconut cream over med heat. Stir until the fragrant smell is released. Add to the beef mixture. Add brown sugar and vinegar. Bring to boiling. Add potatoes, onions and carrots and continue cooking for 40 mins over low heat or until beef and vegetables are tender. Mexican Chicken
1 3-pound chicken, poached and shredded, 1 onion, chopped, 2 4oz cans diced green chiles, 2 Tbs vegetable oil, 1 12oz can mild enchilada sauce, 1 cup chicken broth, 1 cup nonfat evaporated milk, 2 cups grated Monterey Jack cheese, 18 corn tortillas, 1 cup grated sharp cheddar cheese
Saute onion and green chiles in oil until onion is soft. Add milk, broth, jack cheese and enchilada sauce and stir until melted. Add chicken meat. Put a layer or tortillas in the bottom of a greased 3 qt casserole dish. Spoon some chicken mix over tortillas. Continue alternating layers of chicken mixture over tortillas. Top with cheddar cheese. Bake uncovered at 300 deg until heated through. Baked Gnocchi with Provolone
1 Tbs olive oil, 2 shallots, chopped, 4 cloves minced garlic, 1 28oz can diced tomatoes, 2/3 cup fat-free chicken or veggie broth, 1/2 cup nonalcoholic white wine, 1/4 cup chopped fresh basil, 1 tea stevia, ground black pepper, 1 1/2 pounds frozen or refrigerated gnocchi, 1 cup shredded part-skim provolone or mozzarella cheese
Preheat oven to 350 deg. Coat a baking dish with no-stick spray. Warm the oil in a large saucepan. Add shallots and garlic; cook for 2 mins. Add the tomatoes with juice, broth, wine, basil and sugar. Bring to a boil. Reduce the heat to med-low and simmer for 10 mins. Season with pepper. Cook the gnocchi in a large pot of boiling water. Drain and transfer to the baking dish. Sprinkle with the provolone and toss lightly. Add the sauce and toss to mix. Cover with foil and bake 25 mins until hot and bubbling. Serve with a vegetable and crusty whole-grain bread.Beef with Broccoli
1/4 cup brown sugar (splenda), 2 Tbs soy sauce, 2 tea Asian sesame oil, 1 tea finely grated fresh ginger, 1/8 tea crushed red pepper flakes, 1 pound boneless beef top sirloin or flank steak, 1 Tbs veg oil, 1 cup onions sliced into 2-inch long pieces, 4 cups broccoli florets, 1 red bell pepper, julienned, 2 tea cornstarch, 1/4 cup water
Combine sugar, soy sauce, sesame oil, ginger & red pepper flakes. Slice the beef into thin 2-in long strips. Stir into the marinade and let rest for 1/2 hour. Heat a large nonstick wok or skillet. Pour in the veg oil. Stir in the onions and cook about 1 minute. Put the meat and marinade into the wok and cook, stirring constantly, until the steak is browned on all sides. Stir in the broccoli and bell pepper. Cook about 3 minutes, covered, until the broccoli softens slightly and turns bright green. Stir the cornstarch and water together until a paste forms and pour it into the wok. Stir constantly and cook until the sauce thickens. Chicken with Peanut Sauce and Pineapple Salsa
Salsa:
1 pineapple cut into small pieces, or a large can of crushed pineapple
1 sweet red pepper, quartered
1/2 large red onion, quartered
1 jalapeno pepper, seeded
1 clove garlic
1/4 cup packed fresh cilantro
1 Tbs lime juice and 1 tea grated lime rind
salt and black pepper and ground red pepper to taste
Preheat the oven to 500 deg. Line a baking sheet with foil and coat with pam. Place half the pineapple in a large bowl. Place the remaining pineapple on the baking sheet and roast for 15 to 20 mins. Transfer to the bowl. In a food processor, combine the remaining ingredients. Mix well and set aside to chill.
Sauce:
1/4 cup peanut butter
2 Tbs soy sauce
1 1/4 Tbs rice vinegar
1 Tbs chopped fresh cilantro
1 1/2 tea sugar or honey
1 clove garlic
1/2 tea chopped fresh ginger
1/2 cup chicken or veg broth
salt, black pepper and red pepper
Rinse out the fod processor. Add the peanut butter, soy sauce, vinegar, cilantro, honey, garlic and ginger. Process until smooth. Add the broth. Season with the salt and pepper. Process until well blended. Transfer to a medium bowl.
Chicken:
6 boneless, skinless chicken breast halves (4 oz each), grilled
6 cups hot cooked brown rice
6 Tbs chopped peanuts
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