Creamy Chicken Italiano

Source: Fix It and Forget It
Makes 4 servings

Ingredients:
4 boneless, skinless chicken breasts
1 envelope dry italian salad dressing mix
1/4 cup water
8oz. pkg. cream cheese, softened (I use low fat)
10 3/4 oz. can cream of chicken soup (I use healthy request)
4 oz. can mushrooms, drained

Directions:
Place chicken in slow cooker.
Combine salad dressing mix and water; pour over chicken. Cover. Cook on low 3 hours.
Combine cream cheese and soup until blended. Stir in mushrooms. Pour over chicken.
Cover. Cook on low 1 hour.
Serve over rice or noodles.

Sloppy Joes

Source: Fix It and Forget It
Makes 4-6 servings

Ingredients:
1 lb. lean ground beef
1 onion, chopped
3/4 cup ketchup
2 TBL chili sauce
1 TBL worcestershire sauce
1 TBL mustard
1 TBL vinegar
1 TBL sugar
Whole wheat burger buns

Directions:
Brown beef and onion; drain.
Combine all ingredients in slow cooker.
Cover and cook on low 4-5 hours.

Cooked Chicken for sandwiches, etc.

This is a great, convenient way to cook chicken for fajitas, tacos, chicken salad, quesadillas, etc. I shred some of it and dice the remaining and put in freezer bags for later use.

Chicken (i use boneless, skinless breasts, but any chicken will do)
1 onion, sliced
seasoned salt
pepper
minced garlic OR garlic powder

Layer onion in bottom of slow cooker. Add chicken and sprinkle with seasoned salt, pepper and garlic. Cook on low 4 hours or until done, but not dry.

Protein Pancakes

Source: Cleaneating.com

Ingredients:
Olive oil cooking spray
3/4 cup quick cook oatmeal
3/4 cup egg whites
1 TBL low-fat cottage cheese
1 tsp cinnamon
1 TBL agave nectar
1/4 cup berries

Directions:
Mist pan with cooking spray and heat over medium heat. In a small bowl, combine all ingredients except agave and berries. Pour into pan in pancake form. When sides start to brown, flip, cooking for about 3 minutes per side. Serve with agave and berries.

Curry Chicken Salad Pockets

Source: Biggest Loser Cookbook

Ingredients:
1.5 TBL low-fat mayonnaise
1 tsp freshly squeezed lime juice
1/2 tsp curry powder
3/4 cup (4 oz.) chopped, cooked chicken breast
1.5 TBL chopped cucumber
1.5 TBL chopped red onion (optional)
Whole wheat pitas, cut in half
Spinach or green leaf lettuce

Directions:
In a medium bowl, combine the mayo, lime juice and curry. Whisk to blend. Add the chicken, cucumber and onion. Mix well.

Spoon the mixture into the pita halves. Add the lettuce and serve immediately.

Weeknight Lasagna Toss

Source: Kraft Foods

Ingredients:
1 lb. lean ground beef
2 green peppers, chopped
3 cloves garlic, minced
1 26oz. jar spaghetti sauce (It has more flavor if you use something spicy)
1 2/3 cup water
1/4 cup zesty italian dressing
12 oven-ready lasagna noodles, broken into quarters
1 cup shredded low-moisture part-skim mozzarella cheese

Directions:
Brown meat in large saucepan; drain.
Add peppers, garlic, spaghetti sauce, water and dressing; bring to a boil. Stir in noodles; cover.
Cook on medium-low heat 10-15 minutes or until noodles are tender; stirring occasionally. Remove from heat. Sprinkle with cheese; cover. Let stand 5 minutes or until cheese is melted.

Buffalo Chicken Wing Dip

Ingredients:
4 cups shredded chicken breast (you can use canned chicken breast meat also)
8 oz. bottle of ranch or blue cheese dressing
2 8oz. pkgs. cream cheese
2 cups shredded cheddar cheese
6 oz. hot sauce (I use Frank's Red Hot)

Directions:
Put chicken in bottom of a baking dish. (I use an 8x8). Mix softened cream cheese, cheddar cheese, hot sauce and salad dressing. Pour over chicken.

Bake at 350 for 1 hour. Serve with celery or tortilla chips.