Slow Cooker Salsa Chicken-Candace

Slow Cooker Salsa Chicken

4 boneless, skinless chicken breasts (frozen is fine)
1 cup salsa
1 can condensed cream of chicken soup
1 packet taco seasoning
1/2 cup sour cream
6 tortillas


Place chicken in the bottom of your slow cooker. Sprinkle taco seasoning on chicken. In a bowl, combine soup and salsa. Pour over chicken. Cook on high 4 hours. Shred chicken with two forks and stir in sour cream. Serve on tortillas or as desired.

Skillet Lasagna-Candace

Ingredients:

1 1/2 tablespoons extra virgin olive oil
1 large onion, chopped
1 cup mushrooms, chopped
2 garlic cloves, minced
2 (14.5 oz) cans Italian diced tomatoes, drained
1/4 cup tomato sauce
3 basil leaves, chopped
1/4 teaspoon black pepper
1 teaspoon sea salt
1/2 cup skim ricotta cheese
1/2 cup part skim mozzarella cheese
3 tablespoons Parmesan cheese
About 6 ounces lasagna noodles, broken into thirds & fully cooked
2 tablespoons parsley (dried or fresh)
Directions:

Heat oil in a large nonstick skillet over medium-high heat. Add onions and cook until softened, about 4 minutes. Add garlic and mushrooms and cook until garlic is fragrant, about one minute. Add in diced tomatoes, tomato sauce, basil, salt and pepper. Cook mixture until it thickens up a bit, around 5 minutes.
Add noodles to skillet and stir into the mixture well. Add scoops of ricotta cheese over the noodles; add in mozzarella and Parmesan. Stir in parsley.  Cook about 2 more minutes, or until mixture is thick.
Serve immediately with additional basil or parsley.
Nutritional information per 1 cup: 

Calories: 275
Fat: 3 grams
Carbohydrates: 42 grams
Fiber: 9 grams
Protein: 15 grams
Weight Watchers Points Plus Points: 7

Laura - Beef pot pies

• 1 pound sirloin steak, cubed
• salt to taste
• ground black pepper to taste
• 1 (14 ounce) can beef broth
• 3 large carrots, diced

• 3 potatoes, cubed
• 1 cup frozen green peas, thawed
• 3 tablespoons cornstarch
• 1/3 cup water
• 2 (9 inch) refrigerator pie crusts

Directions

1. In a saucepan over medium heat, brown the pieces of meat on all sides. Pour in some water to almost cover. Bring to a boil and reduce heat. Simmer until meat is tender and falls apart easily; about 2 to 3 hours. Transfer meat to a large mixing bowl. Shred the meat slightly and add salt and pepper to taste.
2. In another 2 quart saucepan over medium heat, pour in beef broth and add carrots and potatoes. Cook until almost tender; about 15 to 20 minutes. Preheat oven to 350 degrees F (175 degrees C).
3. When the carrots and potatoes are done, transfer to the large mixing bowl with the beef; leaving the liquid in the pan. Combine the peas with the carrots, potatoes and beef.
4. Dissolve the cornstarch with the 1/3 cup of water. Pour into the saucepan of beef broth, stirring constantly. Bring to a simmer and reduce heat; cook for 5 minutes.
5. Line a 9 inch pie plate with one of the pie crust following the package directions. Place the beef mixture into the pie crust. Pour the gravy over the top of the mixture, then cover with the other pie crust. Bake in a preheated oven until the crust is golden brown; about 25 minutes. Let cool for 5 minutes before serving.
6. (I did a half recipe and put them in mini corning wear dishes)

mom's taco soup

1 lb. Ground Turkey
garlic to taste
1 onion carmalized- first
1-2 teaspoons cumin


1 large can chopped tomatoes
2 Cups salsa
1 can kidney beans-rinsed
1/2 bag corn
6oz pasta shells
1 whole carton of swansons beef broth

Carmalize onions. Then add ground turkey garlic and cumin. Cook until meat is cooked all the way.

Then Add all other ingredients. Cook until hot and shells are soft.

Laura - Chicken Tetrazzini

This makes a large casserole. I use it for busy nights and make it ahead of time since it takes a long time to cook. We just heat it up in the microwave on the night we plan to eat it.

Ingredients:
1 whole rotisserie chicken
16 oz vermicelli pasta (I use Ronzoni Smart Taste Thin Spaghetti), cooked and drained
32 oz chicken broth
1 can cream of chicken soup
1 can cream of mushroom soup
1 tsp garlic powder
1/2 cup grated parmesan cheese

Preheat oven to 350.

Remove meat from the chicken (of course, getting rid of the skin) and chop.

Whisk together soups, chicken broth, and garlic powder.

Lightly spray a 9x13-inch pan with cooking spray.  Layer 1/2 noodles, 1/2 chicken, and 1/2 of soup mixture. Sprinkle half of the parmesan cheese on the pasta.  Repeat layers and top with remaining parmesan cheese.

Cover with foil and bake for 1 1/2 hours.