Crock Pot Mexican Chicken

from www.cjaneinthekitchen.blogspot.com

Lisa's Cafe Rio Chicken

3 lbs boneless, skinless chicken

1 1/2 cups italian dressing

1 Tablespoon minced garlic

1 Tablespoon chili powder

juice of 1 lime

1/4 cup cilantro

Place chicken in a 4-6 quart slow cooker. Pour dressing over top and sprinkle with chili powder and garlic. Cover and cook for 7-8 hours on low or 3-4 hours on high. Remove chicken from crock pot, shred with a couple of forks, then put back in crock pot. Cover and cook an additional 30 minutes. Add lime juice and cilantro.

Serve in tacos, burritos, quesadillas or taco salad.

**I included raw tortillas so be sure to cook them on a skillet on med heat before eating**

Easy Swedish Meatballs

30 pre-cooked frozen meatballs
1 pkg. country gravy mix
1 cup sour cream
1 (12 oz. ) pkg. egg noodles


Prepare gravy according to package directions.  In a large saucepan, mix prepared gravy with 1 cup sour cream.  Add frozen meatballs.  Heat until meatballs are cooked through and the mixture is bubbly.  Serve over prepared noodles.


Nutritional info for meatballs and sauce only
Calories  285
Fat 19
carbs 13
fiber  .5
protein 15

Cowboy Dinner

**This meal will need 2/3 cup milk and 2 eggs for the cornbread.**

Adapted from http://www.melskitchencafe.com/

1 pound ground turkey
1 medium yellow onion, diced
1 teaspoon salt
1/2 teaspoon black pepper
1 can corn
1 1/2 cups salsa (jarred or homemade)
1 can (15 ounce) black, pinto or white beans, rinsed and drained (I used pinto)
1 cup shredded cheddar cheese

2 boxes Jiffy corn muffin mix - mixed according to package directions

Spread meat mixture in a greased 9x13 pan.
Sprinkle cheese on top.
Mix two boxes cornbread, 2/3 cup milk, and 2 eggs in a bowl.
Pour cornbread evenly over meat and cheese.

Bake for 40-45 minutes until the edges are bubbly and a toothpick inserted into the center of the cornbread comes out clean or with a few moist crumbs. Let the casserole stand for 10 minutes before serving.

This was good with a green salad on the side.

9 Servings
Amount Per Serving
Calories		415.7
Total Fat		16.0 g
	Saturated Fat	7.4 g
	Polyunsaturated Fat	0.2 g
	Monounsaturated Fat	1.2 g
Cholesterol		48.7 mg
Sodium		1,349.6 mg
Potassium		58.1 mg
Total Carbohydrate		48.6 g
	Dietary Fiber	3.4 g
	Sugars	13.6 g
Protein		16.3 g

Easy Baked Chicken

**On the freezer bag, I put the directions for the crock pot.  My family likes this better in the crock pot, but it's good baked too.  Do whichever you have time for.  I got this recipe from http://www.cjaneinthekitchen.blogspot.com/

Easy Bake Chicken

From LION HOUSE CLASSICS

1 tsp garlic salt

1/2 tsp paprika

6 chicken breasts

1 can cream of mushroom soup

1 cup heavy cream (I used fat free half & half)

chopped parsley

Mix salt, garlic salt and paprika. Thoroughly rub mixture into chicken pieces. Place chicken in one layer in shallow baking dish. Dilute the soup with cream and pour over chicken; sprinkle with parsley. Bake uncovered at 350 degrees for 1 hour or until tender.

Crock pot - cook on low 4-6 hours. Shred or leave whole.

We like this served over rice with green beans for the vegetable.

6 Servings
Amount Per Serving
Calories		200.3
Total Fat		4.2 g
	Saturated Fat	1.0 g
	Polyunsaturated Fat	0.7 g
	Monounsaturated Fat	0.7 g
Cholesterol		75.4 mg
Sodium		692.6 mg
Potassium		114.6 mg
Total Carbohydrate		7.0 g
	Dietary Fiber	0.0 g
	Sugars	2.1 g
Protein		32.5 g

Creamy Bacon Chicken

Creamy Bacon Chicken

18 chicken tenders
2 (10 1/2 ounce) cans cream of mushroom soup
1 cup sour cream
1/2 cup flour
1 teaspoon garlic powder
3 ounces precooked bacon bits

Place chicken (frozen or thawed) in slow cooker. Mix all remaining ingredients together and pour over chicken. Cook on low for 6-8 hours (longer if frozen). Serve over egg noodles, rice or potatoes.

Nutritional Info:

Calories 275.2

Calories from Fat 175 63%
Total Fat 19.4 g 29%
Saturated Fat 7.7 g 38%
Total Carbohydrate 16.3 g 5%
Dietary Fiber 0.3 g 1%
Sugars 2.8 g 11%
Protein 8.8 g 17%

Breakfast Burritos

1 lb pork sausge (can substitute hamburger)
1 pkg frozen hashbrowns
6 eggs
tortillas
cheese (optional)
Catsup or salsa (optional)
Cook meat. Brown hash browns. Mix in eggs. Place desired amount in prepared tortilla shell. Add cheese and catsup or salsa if desired. Serves 6

Calories 501.8
Fat 25.7 g
Cholesterol 239.4 mg
Sodium 347.3 mg
Carbohydrate 43.1 g
Protein 24.3 g

Hawaiian Chicken

12 Chicken Tenders
1 c. Russian Dressing
1 pkt Dry Onion Soup Mix
1 c. apricot or peach jam

Mix well: Dressing, soup, and jam. Pour over chicken. Cover with foil. Bake 350 for 30 minutes. Serve over rice. 6 Servings

Calories 461.8
Fat 4.6 g
Cholesterol 134.1 mg
Sodium 642.2 mg
Carbohydrate 49.4 g
Protein 52.8 g

March's Meal Exchange

UPDATE!!! We are making TWO different meals each for the march exchange. Please list both. Thanks!

Please post your meals for March. Remember to edit this post rather than commenting on the post or adding another post. This will help keep all the information in one location and make it easier to see. Thanks!

Bobbi Loosli:
Marilyn Keil: Chicken Enchiladas, meatball gravy to go over rice or pasta
Nanci Edwards: Cowboy Dinner (from Melskitchencafe.com) and easy baked chicken (from jane's blog)
Lesa Gunn: Hawaiian Chicken, Breakfast Burritos
Natalie Ball: Creamy Bacon Chicken, ravioli casserole
Brandie Rudy: Chicken Tortilla Soup,  Easy Swedish Meatballs