Slow Cooker Cordon Bleu

Ingredients:

4 boneless skinless chicken breast

8 slices of ham (I used lunch meat)

4 slices of Swiss cheese

1 can low sodium, reduced fat cream of chicken soup

1 can low sodium chicken broth

1 box of corn bread stuffing mix

salt and pepper to taste

Directions:

Mix can of cream of chicken soup and about half the can of chicken broth, pour a little enough to cover the bottom of the slow cooker.  Salt and pepper both sides of the chicken, place in slow cooker.  Place 2 slices of ham and 1 slice of cheese on top of each piece of chicken, pour rest of cream of chicken soup mixture.  Cover with stuffing mix, pour remaining chicken broth on top.  Cook on low for 4-6 hour of high for 2-3 hours. 

Chicken Enchiladas

 Ingredients:
24 corn tortillas
about 2 cups shredded chicken (I used both breast of a rotisserie chicken)
4 cups (1 big bag) Shredded Mexican Blend cheese
2 small cans enchilada sauce (your spice preference)

Directions:
Preheat oven to 350.
Spray a 9x13in pan with non-stick cooking spray.
In a bowl, combine shredded chicken, 1 - 1.5 cup of shredded cheese, 1 can sauce.

Take 2 tortillas, layered with cheese a little, maybe about a tablespoon, in the middle (like a quesadilla!) then take a heaping tablespoon (or 2 ;) ) of the chicken mix, roll and place seam side down in pan.  Repeat until you have 12 enchiladas.  Pour remaining can of sauce over enchiladas and top with the remaining cheese.  Bake for 15-20 minutes or until cheese is melted and bubbly!  Then enjoy!  I served mine with black beans and rice and white hominy.

Chicken Fajita and Black Bean Egg Rolls

Chicken Fajita and Black Bean Egg Rolls


Ingredients:
2- chicken breast (seasoned with fajita seasoning and baked at 400F for about 25-30 mins)-shredded
1-can low sodium Black beans, drained and rinsed
1- cup frozen corn kernels
1-2 cups of shredded cheese, mexican blend (all depends on how cheese you want it)
1-package egg roll wrappers
*optional*
salsa/pico de gallo
jalapenos, bell peppers

Directions:
Preheat oven to 350.
In a bowl mix together chicken, beans, corn, cheese and other ingredients.  Lay out 1 egg roll wrapper, place 2 heaping tablespoons of chicken mixture in middle.  Fold in 1 corner, then 2 side corners and roll to last corner to close. (Use this diagram to see how to roll)  Repeat for the rest of the wrappers.
Spray egg rolls with non-stick cooking spray.  Bake on a cookie sheet for 12-15 minutes or until wrappers are golden brown and crunchy.

These came out really good.  I got the idea from a vegetarian recipe I found on Pinterest.  I used stuff that I had laying around my kitchen, I wish I had some salsa to add o the mixture to make it more southwestern, I'll have to try that next time.  I think some queso on top would make them even more delicious!
If you're interested be sure to follow me on Pinterest

Pork Tenderloin in a Mushroom Cream Sauce

Ingredients:

1- pork tenderloin (size of your choosing)

2 -small pints of mushrooms (I did 1 white cap and 1 baby portobello) sliced

2 - small cans reduced fat/sodium Cream of Mushroom soup

1/2-can skim milk (I measured with a soup can)

1 - med-lg potato, cubed (completely optional, I used it for the starch and to help thicken)

salt, pepper, onion and garlic powder to taste

*optional* 2 pinches of red pepper flakes

Directions:

In a slow cooker pour a little of the cream of mushroom soup to cover the bottom, place tenderloin, salt, pepper, and onion and garlic powder both sides. Add sliced mushrooms and potato. Pour remaining soup and milk on top, making sure the tenderloin is well coated. "Stir" in more salt, pepper, onion powder, garlic powder and red pepper flakes if desired.

Cook on low for 6-8 hours or on high for 3-4 hours, or until pork is pull apart ready!

I served it with parmesan crusted asparagus and broccoli.

Enjoy!

Broccoli Pot Pie

Ingredients:

2 (1 box) - premade pie crust (or home made - top and bottom)

1 lbs - turkey sausage (or plain ground turkey or chicken)

1-2 bags - frozen broccoli cauliflower mix (depending how full you want your pie)

for cheese sauce:

1 cup - any flavor cheese (I did a blend of cheddar and monterey jack)

1/4 cup - skim milk

1/4-1/2 cup - chicken broth

1-2 cloves - garlic minced

salt, peppep, and onion powder to taste

egg + water for egg wash for top crust

Directions:

Preheat oven to 400 degrees.

Line 9in pie pan with 1 crust.

In a large skillet brown sausage, once cooked through add frozen broccoli mix and heat slightly. Pour mixture into prepared pie dish leaving some of the grease in the skillet for the cheese sauce.

For the cheese sauce, in the same skillet saute garlic, pour in milk and slowly add cheese, stirring in a little at a time until it is completely melted, alternate between cheese and chicken broth until all cheese has been added and is melted. Add chicken broth until it is to the consistency you like, I like mine thick so I didn't add all the chicken broth.

Pour cheese sauce over broccoli sausage mix, cover with other pie crust, pinching the ends to seal. Prick air holes in top of pie crust, then brush with egg wash.

Bake 30-45 minutes, or until crust is golden brown.

*For a little fun I added a pinch of red pepper flakes to the cheese sauce for a little extra spice!

Shrimp and Asparagus Risotto

I made this tonight and it came out really good. I think it might be good with a little bit of bacon too, add some flavor to it, because everything is better with bacon! ^_~

Ingredients:

24 + shrimp (depending on the size) cleaned

1lbs- Asparagus, chopped

1 (14oz) can low sodium chicken broth

enough water added to chicken broth to make it 2-3 cups

2 cups Aborri rice

1tbsp butter

1tbsp EVOO

1 clove garlic, minced

1/4 small chopped onion

salt and pepper to taste

Directions:

In a medium saucepan over medium high heat melt the butter in the EVOO. Saute onions and garlic until fragrant, 2-3 minutes. Add rice and stir-fry until rice gives off a nutty smell. Slowly stir in 1 cup of water and chicken broth mixture, stirring constantly. Once broth is absorbed stir in 1/2 cup at a time in to rice and stir until broth is absorbed, do not add too much liquid (you might not use all the broth). Allow rice to absorb broth and cook until it is al dente.

In another sauce pan at the same time saute shrimp with asparagus in a little butter, season with salt and pepper. Once shrimp are pink and cooked all the way through pour into rice and mix well.

Add more salt and pepper to taste and enjoy!

Dark Rocky Road Ice Cream

Ingredients:

1- (14oz) can Low Fat Sweetened Condensed Milk

1/2 cup Dark Unsweetend Cocoa Powder

2 cups Heavy Cream

1 cup Light Cream

1 tbsp Vanilla Extract

1/2 cup Toasted Chopped Pecans

1 cup Miniature Marshmallows

Directions:

In a medium sauce pan over low heat combine condensed milk and cocoa powder until smooth. Remove from heat and let cool slightly. Stir in creams and vanilla, place in refrigerator to cold.

Pour in to ice cream maker and make as directed by the manufacturer. Pour in pecans and marshmallows about halfway through the freezing process.

For a thicker texture after machine has finished pour mixture into air tight containers and freeze completely in your freezer.

*I did not create this recipe, I adapted it from this recipe on allrecipes.com. The only thing I changed was using dark cocoa powder instead of regular. I also plan on trying to make it with half and half instead of heavy and light creams suggested by another viewer*