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.