Crockpot Chicken with Rice

Tonight for dinner we are having this meal. It is one of my favorites so I thought I would share!

Chicken tenders (enough for you family and left overs! I usually use about half a bag of tenders from BJ's/Cosco)

2-3 cans of Cream of Chicken soup (I use 98% fat free)

1 carton sour cream (I use light)

1 cube of softened cream cheese (I'm using fat free and will let you know how it works!)

1-2 packets of Italian dry seasonings...the kind you make salad dressing with.

Rinse Chicken and put in crock pot (still frozen) Combine all other ingredients. If I am cooking a lot of chicken, the whole bag worth, I'll use three cans of soup. Usually I just use one or two. If the sauce is a bit thick you could add a bit of milk. The chicken will let off juices while cooking and thin the sauce out a bit. I usually add about half a cup of milk.

Cook in crock pot on high for 4-5 hours or low for 7-8 hours.

When the chicken is done take two forks and shred the chicken. Serve over rice! I hope you all try this...it is really good and is good for a crowd

Bran Muffins

this is my moms recipe and my favorite muffin!

2 cups All Bran
2 cups boiling water

Pour boiling water over all bran and let set

2 cups sugar
1 heaping cup shortening

cream together well in a very large mixing bowl.

4 eggs, slightly beaten
1 qt. buttermilk
4 cups all bran

Add to creamed sugar and shortening. Mix thoroughly. Add all bran mixture (bran and water). Mix well.

5 cups flour
4 tsp baking soda
1 tsp salt

Add to preceding and stir together well. Fill greased muffin tins about 2/3 full. Bake at 400 degrees for 11 minutes for small muffins or 14 minutes for larger muffins. This recopied makes one gallon of batter, which makes about 7 dozen muffins. This stores really well in a container in the refrigerator for up to six weeks! I sometimes make a batch and pull it out and bake a few at a time. Super good with butter on warm muffins or jam! Hope you enjoy!

On the Menu this Week!

This week for suppers our family had:
Baked Pork chops
Baked Ziti
Tacos
Spaghetti
New England Boiled Dinner
Chicken Stir Fry
Pancakes and sausage
I agree that this time of year you can feel like you're in a cooking rut! The kids love the Pancakes and sausage and my husband is adjusting to the Breakfast for dinner idea. We usually do it about once a month and do Omelets, Waffles etc.. This time we topped the pancakes with chocolate chips, syrup and fruit.

Chicken Stir Fry

1 pound cut up Boneless Chicken breasts
Fresh Vegetables (Chopped/Grated Carrots, Snow peas, Broccoli etc) and/or
Frozen Vegetables
Water Chestnuts(optional)
Can of Baby corn (optional)
3-4 Crushed Garlic cloves
Oil

Heat Oil in skillet, add Chicken, chopped up Onion and Crushed garlic. Cook for 2-3 minutes. Add the Vegetables, Fresh first then a couple minutes later frozen. Add Water Chestnuts and Baby Corn. Mix all together and cook until vegetables are tender and chicken is cooked through. Stir Fry sauce is optional also. This is great served over any type of Rice.

On the Menu this Week...

I find myself in a rut this time of year because I am so tired of casseroles and am looking forward to BBQ season. These are my typical meals... ones that we are all getting way too much of lately!

• Spaghetti
• Taco's or Taco Salads
• Chicken and Rice
• Homemade Pizza (kids love it, but I'm tired of it)
• Sunday Roast

This week I did make a Family size Chicken Pot pie (which was delicious - recipe to come), and I bought one of those Bertolli frozen pastas (not for those counting calories), I added a cup of peas and it spruced it up and it too was delicious!

So - what are some easy ideas for dinner... ones that will take me through to when I can pull out our grill?

What's for Dinner???

Okay ya'll...what are you having for dinner tonight?! I thought I would post the recipe I was using tonight and post a few other ideas I had. If you would like one of the other recipe's just let me know! If you would do the same, just post what your family ate this week or last, that would be great.

On the menu tonight: Waikki Sweet and Sour Pork

• 1 1/2 pound pork shoulder, cut into chunks (I use pork chops)
• 1 can pineapple chunks (20 0z)
• 1/4 c. brown sugar
• 2 T cornstarch
• 2-3 T soy sauce
• 1/4 c vinegar
• 1/2 t salt
• 1 small green pepper, cut in chunks
• 1/4 c thinly sliced onion

Brown pork in a small amount of oil. Add 1/2 cup of water; cover and simmer (do not boil) for about 1 hour. Drain pineapple, saving syrup; combine sugar and cornstarch. Add pineapple juice, vinegar, soy sauce, and salt. Cook; stir until thickened. Add pork. Add pineapple, green pepper, and onions the last few minutes. Cook for 3-5 minutes. Enjoy over rice!

One the menu the past week(s):

Stove Top chicken and mashed potatoes, Roast and potatoes, fish and rice, shrimp alfredo, sloppy joes, do not peek chicken, spaghetti, pizza, and stroganoff.

Weight Watchers Pineapple Angel Food Cake

I've talked with several people who are trying to keep up with New Year's Resolutions to shed a few pounds. There is nothing worse than trying to stick to a diet and having a sweet tooth at the same time.

My hairdresser shared this secret weight control recipe with me. I made it and it is wonderful!

Pineapple Angelfood Cake

1 package angel food cake mix

1 can crushed pineapple in water -- 20 Ounce Can

1. Combine both ingredients in large bowl.

2. Mix on medium speed with electric mixer.

3. Bake in accordance with cake mix box.

Calories: 136.5
Fat grams: 0.2
Fiber grams: 0.1

W/W Points: 3

If you cut the cake in eighths the following nutritional information apply:

Calories: 204.7
Fat grams: 0.2
Fiber grams: 0.2

W/W Points: 4

YOU CAN ALSO MAKE IN CUPCAKES (MAKES 24 CUPCAKES) and THE FOLLOWING NUTRITIONAL INFORMATION APPLIES:

Calories: 68.2
Fat grams: 0.1
Fiber grams: 0.1

W/W Points: 1