Nice and easy. Toss it all into the crock and cook on low for 6 hours.
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Comments from Cooking , Recipe Tangy Chicken Salad May 19, 2010 tags: Chicken , Gluten Free , healthy , low-fat , Sandwiches Living in the south, I’ve grown up eating chicken salad. It’s a staple in the summer, one which I’m very picky about, as most are laden with mayo (which we’ve already established I don’t do) and absolutely awful for your diet. But I stewed a whole chicken in the crock pot last week in preparations for a soup I never made, so I had to figure out what to do with it. I don’t know why I decided to put sun-dried tomatoes with it, but I’m very glad I did. The result (with some other stuff) was a light and tangy chicken salad that made a fabulous sandwich on ciabatta bread.
Ingredients:
cups diced, cooked chicken 1 oz soft goat cheese 2 tablespoons light Miracle Whip 3 tablespoons chopped sun-dried tomatoes in oil 1 stalk celery, diced 2 scallions, diced (greens only)
pinch of salt and pepper ciabatta rolls Directions:
In a small bowl, mix the goat cheese and Miracle Whip until well combined.
Mix the chicken and vegetables.
Add the cheese and Miracle Whip mixture.
Mix until well combined.
Serve on ciabatta rolls.
Cook the pasta according to package directions, less a minute or two (so it’s still kinda chewy)
Drain well.
Mix with the marinara sauce.
Spray a 9×13 casserole dish with cooking spray.
Layer half the pasta and sauce over the bottom.
Spread half the sour cream over the top.
Layer half the provolone slices over that.
Layer half the mozzarella slices over that.
Repeat with remaining ingredients.
Bake covered at 350 degrees for 35 minutes.
Remove the foil and bake for an additional ten minutes until cheese is bubbly.
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Leave a comment from Cooking , Recipe Creamy Chicken Enchiladas May 7, 2010 tags: Chicken , Mexican Canned chicken. I don’t have any idea why my mother keeps giving it to me, but she does. She feels compelled to give stuff to me, often things I won’t touch. So this canned chicken has been in the pantry for a couple of months. Solution: cover it up with lots of stuff.
In honor of Cinqo De Mayo I made enchiladas (even though you’re reading this on Friday). I adapted this recipe to have more kick. I found the end result delicious. Hubs thought it was too hot, so sensitive mouths beware. These are really sort of a cross between enchiladas and burritos (they’re much bigger than typical enchiladas) and come in at 463 calories and 11.35 grams of fat per enchiladas.
Ingredients:
5 8-inch 98% fat free tortillas 1/2 cup light sour cream 1 can 98% fat free cream of chicken soup 1 heaping teaspoon dried cilantro 5 oz. reduced fat colby/monterey jack cheese, finely grated, divided in half 1 1/2 cups salsa 2 cans chicken, drained 1 7 oz. can green chilis, drained Directions:
In a large bowl, mix the soup, sour cream, cilantro, half the cheese, the chilis, and the chicken.
Spray a 9×13 dish with cooking spray.
Divide the mixture between all 5 tortillas.
Roll and place seam side down.
Top with the salsa and remaining cheese.
Bake at 350 degrees for 35-40 minutes.
Drain the tomatoes, reserving the juice.
Rough chop the remaining veggies (except the garlic).
Toss them in olive oil with a pinch of salt and pepper.
Roast at 400 degrees for 30-45 minutes (until you get some nice caramelization).
Pour the veggies and any juices into the crock pot.
Add the garlic.
Add the tomato juice.
Add two cups of chicken stock.
Cook on high for 3 hours or low for 6.
Use an immersion blender to puree the soup.
Cook your pasta according to package directions.
Heat the oil over medium high heat.
Add the shallot, peppers, onion, and asparagus. Saute for approximately 5 minutes.
Add the mushrooms, garlic, sun-dried tomatoes, and peas.
Saute for another 5ish minutes.
Drain the pasta and add to the pan.
Add the crumbled goat cheese.
Toss to coat until cheese is melted.
Add salt and pepper.
Dish up.
Add parmesan on top.
Enjoy!
