Slow Cooked Italian Chicken

Servings: 4 Category: Low Fat Method: Slow Cooker Time: Prep: 10 minutes. Cook: 4 hours 10 minutes.
With its nicely seasoned tomato sauce, this enticing chicken entree is especially good over pasta or rice.

Ingredients:
4 boneless skinless chicken breast halves (4 ounces each)
1 can (14-1/2 ounces) chicken broth
1 can (14-1/2 ounces) stewed tomatoes, cut up
1 can (8 ounces) tomato sauce
1 medium green pepper, chopped
1 green onion, chopped
1 garlic clove, minced
3 teaspoons chili powder
1 teaspoon ground mustard
1/2 teaspoon garlic salt or garlic powder
1/2 teaspoon onion salt or onion powder
1/2 teaspoon pepper
1/3 cup all-purpose flour
1/2 cup cold water
Hot cooked pasta

Directions:
Place chicken in a 3-qt. slow cooker.

In a bowl, combine the broth, tomatoes, tomato sauce, green pepper, onion, garlic and seasonings; pour over chicken.

Cover and cook on low for 4-5 hours or until a meat thermometer reads 170°.

Remove chicken and keep warm.

Pour cooking juice into a large saucepan; skim fat.

Combine flour and cold water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened.

Serve over chicken and pasta.

Yield: 4 servings.

From my Aunt Janice!

Italian Turkey and Noodles

Servings: 6 Category: Lower Fat Method: Baked Time: Prep: 35 minutes. Bake: 30 minutes


Ingredients:
1-1/4 pounds lean ground turkey
1-1/2 cups sliced fresh mushrooms
1/2 cup chopped onion
1/2 cup chopped green pepper
1 jar (26 ounces) meatless spaghetti sauce
1/2 teaspoon onion salt
3 cups cooked yolk-free wide noodles
1 cup (4 ounces) shredded part-skim mozzarella cheese

Directions:
In a large nonstick skillet, cook the turkey, mushrooms, onion and green pepper until turkey is no longer pink.
Add spaghetti sauce and onion salt; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
Place cooked noodles in the bottom of a 2-1/2-qt. baking dish coated with cooking spray.
Pour meat mixture over noodles.
Sprinkle with cheese.
Cover and bake at 350° for 20 minutes. Uncover; bake 10-15 minutes longer or until heated through.
Yield: 6 servings.

Blueberry-Peach Cobbler

BLUEBERRY - PEACH COBBLER

1 cup flour
1/2 cup sugar OR Splenda
2 teaspoons baking powder
1/2 cup butter
3/4 cup milk
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3 cups fresh blueberries
2 cups sliced fresh peaches
1/4 cup sugar OR Splenda
1/2 cup sliced almonds

Heat oven 350 degrees

Mix 1/4 cup sugar (or Splenda) with blueberries and peaches; set aside.

Whisk together flour, 1/2 cup sugar (or Splenda) and baking powder; set aside. In the microwave, melt butter in an 11x7-inch baking dish. Pour milk into flour mixture and then pour melted butter, leaving about 2 tablespoons butter in the baking dish. Whisk together just until mixed well. Spread blueberries and peaches in the bottom of the baking dish; and then pour batter over top. Sprinkle with sliced almonds. Bake 40 to 45 minutes until nice and golden brown. Serve warm with vanilla ice cream or frozen yogurt.

When substituting, you'll use the same amount of Splenda as the recipe calls for sugar.

Mint Brownie Cupcakes

Ingredients:
1 cup mint chocolate chips
1/2 cup butter
1/2 cup sugar
2 eggs
1/2 cup all-purpose flour
1 teaspoon baking powder

TOPPING:
4 cups miniature marshmallows
3/4 cup milk
1-1/2 teaspoons peppermint extract
Green or red food coloring, optional
1-1/2 cups heavy whipping cream, whipped
Additional chocolate chips, optional

Directions: In a heavy saucepan, melt chips and butter; stir until smooth. Remove from the heat. Stir in sugar and eggs. Combine flour and baking powder; gradually stir into chocolate mixture until smooth. Fill paper-lined muffin cups half full. Bake at 350° for 15-20 minutes or until a toothpick comes out clean (cupcakes will fall in center). Remove from pan to a wire rack to cool. In a large saucepan, cook and stir marshmallows and milk over low heat until smooth. Remove from the heat; stir in extract and food coloring if desired. Cover and refrigerate for about 15 minutes or until cool. Fold in whipped cream. Spread over cupcakes or top each with a dollop of topping. Refrigerate for at least 1 hour. Sprinkle with chocolate chips if desired. Store in the refrigerator. Yield: 16 cupcakes.