Ranch Cheddar Chicken

Ranch Cheddar Chicken 

INGREDIENTS:

4 boneless skinless chicken breasts
1/2 cup mayonnaise
2 tablespoons dry ranch dressing seasoning
1/4 cup grated cheddar cheese
1/4 cup panko
cooking spray

DIRECTIONS:

Preheat the oven to 425 degrees.
Place the chicken in a large baking dish.
In a small bowl, combine the mayonnaise, ranch, and cheddar cheese. Spread on top of the chicken breasts.
Sprinkle the panko on top and spray lightly with cooking spray.
Bake for 25 minutes or until chicken is cooked through.

I added mashed potatoes, mixed veggies and bread sticks for a side. 

Italian Chicken in the Crock Pot

Italian Chicken in the Crock Pot 


Ingredients:

4 Boneless Skinless Chicken Breasts

16 Ounce Bottle of Italian Dressing (I used non fat)

1/2 Cup of Parmesan Cheese

Italian Seasoning

4-6 Potatoes scrubbed cut in half or wedges (you can peel if desired)

1/2 bag of mini carrots

Directions:

Spray crock with Pam

Squirt a small amount of Italian dressing at bottom of crock pot. 

Place two chicken breasts in crock.

Pour some of the Italian dressing on the chicken.

Sprinkle half of cheese onto the chicken.

Sprinkle Italian seasoning onto the chicken.

Place next two chicken breasts into crock-pot, if possible not directly on top of the first breasts.

Sprinkle remaining cheese on top of chicken.

Pour carrots on top

Pour more of the Italian dressing on top of chicken and carrots.

Sprinkle Italian seasoning onto the chicken and carrots.

Place potatoes on top.

Pour the remaining Italian dressing on the potatoes.Sprinkle Italian seasoning on the potatoes.Cook on low for 6-8 hours.

Cheesy Chicken and Rice Casserole

Cheesy Chicken and Rice Casserole 

ingredients

• 1 10 3/4 ounce can  Campbell's® Condensed Cream of Chicken Soup (Regular, 98% Fat Free or Healthy Request®)

• 1 1/3 cups water

• 3/4 cup uncooked regular long-grain white rice

• 1/2 teaspoon onion powder

• 1/4 teaspoon ground black pepper

• 2 ounces mixed vegetables

• 4 skinless, boneless chicken breast half (about 1 pound)

• 1/2 cup shredded cheddar cheese

directions

1. Heat the oven to 375 degrees F. Stir the soup, water, rice, onion powder, black pepper and vegetables in a 2-quart shallow baking dish.
2. Top with the chicken. Cover the baking dish.
3. Bake for 50 minutes or until the chicken is cooked through and the rice is tender. Top with the cheese. Let the casserole stand for 10 minutes. Stir the rice before serving.

Vegetarian Cabbage Rolls

Vegetarian Cabbage Rolls 

Ingredients:

1

large head green cabbage (about 2 pounds)

1

tablespoon vegetable oil

1

medium onion, chopped (1/2 cup)

1

medium zucchini, diced (1 cup)

1

cup cooked white rice

1/2

teaspoon salt

1/4

teaspoon pepper

1

teaspoon dried basil leaves

1/2

teaspoon caraway seed

1

bottle (12 ounces) chili sauce

1

cup shredded Cheddar cheese (4 ounces)

1/4

cup dry white wine or vegetable broth

• 1. Heat oven to 350°. Spray rectangular baking dish, 11x7x1 1/2 inches, with cooking spray. Remove 8 leaves of cabbage while holding head under running water. Cover leaves with boiling water. Cover and let stand about 10 minutes or until leaves are limp; drain.
• 
  
• 2. Heat oil in 3-quart saucepan over medium heat. Cook onion and zucchini in oil about 3 minutes, stirring occasionally, until crisp-tender. Stir in rice, salt, pepper, basil, caraway seed, half of the chili sauce and 2/3 cup of the cheese.
• 
  
• 3. Place about 1/4 cup rice mixture at stem end of each leaf. Roll leaf around rice mixture, tucking in sides. Place seam side down in dish. Sprinkle wine over cabbage rolls.
• 
  
• 4. Cover and bake 30 minutes. Spoon remaining chili sauce over rolls. Sprinkle with remaining 1/3 cup cheese. Bake uncovered about 5 minutes or until cheese is melted.

Valentine Brownies

Valentine Brownies

Ingredients

• Baked brownies

• Pink and red Smarties

Directions
1 Using a heart-shaped cookie cutter, cut the cooled brownies into hearts. 

2 Following the border of the hearts, add the candy, lightly pressing down to make sure they stay in place.

Cheesy Chicken and Rice in the Crock Pot

Cheesy Chicken and Rice in the Crock Pot

Ingredients

• 4 boneless skinless chicken breasts
• 1 large onion, chopped (I use Vidalia)
• 1 -8 ounce box Zatarain's Yellow Rice Mix, cooked according to directions
• 1 cup cheddar cheese
• 1 - 10.5 ounce can cream of chicken soup (regular or fat free)
• 1 -15 ounce can whole kernel corn, drained

Instructions

1. Place chicken in bottom of slow cooker. Scatter chopped onion over top. Spoon cream soup over top of that. Cover and cook on low 7-8 hours or on high 3-4 hours. A few minutes before serving, add in cooked rice, corn, and cheese. Stir to combine. Serve hot.
2. I added Bush's baked vegetarian beans, mashed potatoes, carrots and bread sticks for a side. 

Spinach Lasagna Rolls

Spinach Lasagna Rolls

Servings: 9 • Serving Size: 1 roll • Old Points: 4 pts • Points+: 6 ww pts
Calories: 224.9 • Fat: 5.1 g • Fiber: 3.4 g • Protein: 13.0 g • Carbs: 31.5

Ingredients: 

• 9 lasagna noodles, cooked
• 10 oz frozen chopped spinach, thawed and completely drained
• 15 oz fat free ricotta cheese (I like Polly-o)
• 1/2 cup grated Parmesan cheese
• 1 egg
• salt and fresh pepper
• 32 oz tomato sauce 
• 9 tbsp (about 3 oz) part skim mozzarella cheese, shredded

Directions: 

Preheat oven to 350°. Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl. Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish.

Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.

Ladle sauce over the noodles in the baking dish and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake for 40 minutes, or until cheese melts. Makes 9 rolls.

To serve, ladle a little sauce on the plate and top with lasagna roll.

Original recipe: http://www.skinnytaste.com/2010/02/spinach-lasagna-rolls.html