Italian Chicken Dinner

Pretty basic recipe, but I love it because every ingredient can be substituted to make a whole new meal.

4 boneless, skinless unfrozen chicken breasts
2 c. Baby Carrots
6 Red potatoes, cut in quarters
2 Pkgs dry onion soup mix
4-5 cups water

-Place chicken in bottom of slow cooker.
-Add the potatoes and carrots.
-Combine soup mix with water and pour over top.
-Cook on low about 6 hrs or on high for about 1 1/2 hrs or until the potatoes are tender.

Lasagna Roll-Ups

I found this recipe here, and since I am not a fan of tomatoes, opted to tweek it a bit to use the jar stuff. I also changed some of the ingredients to make it healthier. This recipe can be changed to a variety of things to add meat or other veggies.

8 lasagna noodles
10 oz. frozen spinach- thawed
3/4 cup fat-free cottage cheese
1/2 c. shredded mozzarella cheese
2 T. finely shredded low fat Parmesan and romano cheese blend
1/4 c. Egg Beaters or 1 Egg
16 oz Jar Spaghetti Sauce
2 Cloves Garlic
Basil

-Preheat oven to 350 degrees
-Cook Lasagna noodles according to package instructions.
-Drain thawed spinach well, pressing out excess liquid.
-In a medium bowl stir together cheeses. Save a little Mozzaralla to garnish.
-Add spinach and egg white, stirring to combine.
-On a cookie sheet, lay lasagna noodles side by side. Evenly spread spinach mixture on each noodle.
-Roll up noodles from one end, and place seam side down snug against each other in a baking dish.
-Mix jar of spaghetti sauce with garlic and basil.
-Pour sauce over rolls and top with a little sprinkle of mozzerella cheese
-Bake, covered, for 25 minutes or until heated through.

Makes 4 servings.

Stuffed Chicken

Chicken breasts - one per person
Cheese
Lunch Meat
Veggies
Optional: olive oil and breadcrumbs

Pound the chicken breasts out thin. Layer cheese, lunch meat and then veggies on top of chicken. Roll and pin with toothpicks or tie off with kitchen twine.
Optional: Drizzle with olive oil and roll in bread crumbs.

Bake in a preheated oven at 400 degrees for 20 minutes, or until chicken is done.

My favorites combos are Swiss cheese and ham, or cheddar cheese with broccoli.

French Toast

1 c. Half & Half
3 large Eggs
2 T honey, warmed in microwave 20 seconds
1/4 t Salt
8-1/2" slices day old bread
4 T Butter

1. In a bowl, whisk half & half, eggs, honey and salt. Refridgerate over night.
2. Preheat oven to 375 degrees.
3. Dip bread into egg mixture and allow to soak for 30 seconds each side.
4. Remove to a cooling rack and drain 1-2 minutes.
5. Over medium heat, place 1 T butter in a 10 inch pan & cook until golden brown. A couple minutes on each side.
6. Place on oven rack for 5 minutes.
7. Serve immediately.

Source: Good Eats with Alton Brown

Green Chili Stuffed Chicken

4 Chicken Breasts
3 oz. Cream Cheese
3/4 c. Shredded Cheese
4 oz. Green Chilis (drained if from a can)
1/2 t. Chili Powder (more if you like it hot)
1 Can Cream of anything soup (I use either Cream of Chicken or Celery)
1/2 c. Enchilada Sauce
2 Jalapeno Peppers (optional if you like it hot leave in the seeds and white membrane while chopping)

1. Combine cream cheese, shredded cheese green chilis, jalapenos & chili powder.
2. Pound chicken out to uniform size.
3. Place 1/4 of cheese mixture on each breast and roll up.
4. Place rolls, seam side down in crock pot.
5. Mix soup and enchilada sauce and pour on top of the chicken rolls.
6. Cook on low 6-7 hours.

Leftover idea: Shred the chicken with a fork and use it to fill a burrito, or a quesadilla.