Thursday, December 30, 2010

Slow Cooker Pizza Chicken


2 to 4 boneless chicken breasts
1 jar pizza sauce
1 can mushrooms (I use fresh)
1 cup shredded part-skim mozzarella cheese
pepperoni or turkey pepperoni

Place chicken in slow cooker.
Pour pizza sauce and mushrooms over the chicken; cook on low for 6-8 hours.
30 minutes before serving, put 1 cup mozz cheese over top of chicken and let melt 30 minutes. Before serving (over rice) - I microwave 12 or 15 pepperoni on a plate between 2 paper towels to eliminate the grease and then crush them over top of chicken/rice.

Tuesday, December 21, 2010

Chipotle-Sparked Mustard Salmon

Source: Taste of Home magazine
Servings: 6

6 (4 oz.) salmon filets
1/4 cup low-fat mayonnaise
1/4 cup prepared horseradish
1/4 cup stone-ground mustard
1/4 tsp. lemon-pepper seasoning
1 tsp. minced chipotle pepper in adobo sauce
1 tsp. fresh dill

  • Place salmon in a foil-lined 15x10 baking pan.
  • Combine the mayo, horseradish, mustard, lemon-pepper and chipotle pepper; spread over filets.
  • Bake at 350 for 15-20 minutes or until fish flakes easily with a fork. Sprinkle with dill.

Balsamic Chicken with Feta

This was easy and very good. Great for a quick weeknight meal.

Source: unknown
Serves 4


4 (4 oz.) chicken breasts
Balsamic vinaigrette (I like Newman's Own Light Balsamic)
Italian seasoning (or basil and oregano)
2 tomatoes, sliced
salt and pepper
low-fat feta cheese

  • Marinate the chicken in balsamic vinaigrette for 2-3 hours. Remove chicken from marinade (discard marinade).
  • Place chicken in a glass baking dish and pour a little balsamic over the chicken.
  • Sprinkle generously with italian seasoning.
  • Bake at 375 for about 15 minutes, or until chicken is cooked through.
  • Remove from the oven, top with tomatoes and feta.
  • Broil 5 minutes or until the feta is lightly browned.