Baked Chicken Taquitos

Ingredients:
Bag of frozen chicken breasts
1 jar salsa verde (Herdez brand)
Taco seasoning (Chi Chi's  makes a white seasoning that's great)
Brick of cream cheese ( I always use 1/3 fat variety )
Small jar of green chilies
20 tortillas (Mission extra fluffy)

Directions:
Put everything in the crock pot except tortillas & cream cheese for 6 hours on low. Shred with fork. Add in cream cheese. Stir. 2-3 spoonfuls in tortillas and roll up. Bake 15 minutes on 300. Serve warm. I usually top with hot sauce and sometimes a dash of cheese or dollop of sour cream.

Serves 10 ( 2 per person ).
Calories 340 Carbs 36 Fat 9 Protein 27 Sodium 1000 Fiber 2

Italian Style Meatloaf

Ingredients:
1 lb ground beef  ( I'm on a Laura's organic 92/8 kick )
2 large eggs
1/2 cup diced frozen onions
1 cup italian breadcrumbs
2 tbsp. parmesan cheese
garlic powder, basil, oregano, salt & pepper ( I'm horrible at measuring spices. I pinched each one. Maybe a tsp each then??? )
1 cup marinara sauce ( divided in half )
1 cup mozzarella cheese

Directions:
Mix together everything except sauce and cheese. The only way I like to do this is with my bare hands. I feel otherwise it doesn't get mixed thoroughly.  Put in baking loaf pan. Top with half the sauce and cover with foil. Bake in the oven on 350 for 40 minutes. Take out, top with cheese, and remaining sauce. Put back in oven for 5 more minutes.

I paired mine with garlic green beans, but maybe even garlic mashed potatoes & a caesar salad would be fantastic.

Serves 6.

Calories 281 Carbs

19 Fat

11 Protein

24 Sodium

906 Fiber

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Mississippi Pot Roast

Ingredients: roast ( this is bottom round ) pepper rings ( the entire jar ) 1 stick of butter ( 8tbsp) 1 packet powdered ranch dressing mix 1 packet au jus mix Directions: Put it all in the crock pot on low for 6-8 hours. Make sure that you put the peppers in first, the roast on top. Sprinkle both packets over roast, and place entire stick of butter over that. The layering is important. You may use regular pepperochinis, but I think the slices work better for serving later, and you don't get any seeds this way either. Serves approximately 6: Calories 480 Carbs 2 Fat 35 Protein 37 Sodium 646 Fiber 0

Boneless Glazed Apple Pork Chops

Ingredients:
6 boneless porkchops (4oz each)
1/2 cup apple cider vinegar
2 tbsp dijon mustard
1 tbsp cinnamon
1 tsp ginger
4 tbsp melted butter
1/2 cup dark brown sugar 
4 red delicious apples sliced in quarters
Directions:
Toss it all in the crock pot on low for 4hrs. Make sure apples are on top or they will get too soggy. Stuffing is just Stovetop Pork made to box directions.

Serves 6.

Calories 516 Carbs

34 Fat

28 Protein

46 Sodium

208 Fiber

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Monterey Chicken

1 can corn ( I use one with NO added salt )
1  can black beans ( again low  sodium variety )
2 cups shredded Monterey cheese, halved ( I like Kraft 2% )
3 cups water
1 tbsp. butter
1 package Knorr Creamy Chicken Rice & Pasta side
6 chicken breasts
1 tsp garlic powder
1 tsp paprika
1 tsp onion powder

Cook your chicken breasts in any method you chose. I chose to put mine in the skillet with a little chicken broth, and my spices above. Set aside.

Make your Knor rice as directed by package.  I use 3 cups of water + tbsp of butter vs 2 they recommend because you're going to add your corn and black beans to this mixture. I make sure I thoroughly rinse them before adding because they are packed solution in the can and that's just  gross. Roughly it's about 20 minutes on low after a rapid boil.

You're basically going to mix everything together, including half the cheese. Scoop out about a cup of the mixture, place your chicken breast ontop, and top with some of the remaining cheese.

Serves 6

Calories 518 Carbs

50 Fat

11 Protein

53 Sodium

1,249 Fiber

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Broccoli Chicken Cheddar Casserole

1 bag extra wide egg noodles
1 bag frozen chopped broccoli
16oz Velveeta cheese
1 cup milk
1 bag frozen chicken breast tenderloins
2 cups chicken broth
1 tsp garlic powder
1 tsp paprika
1 tsp minced onion
salt & pepper to taste

I placed the chicken breasts in the crock pot and  covered them with the chicken broth so I would be able to shred them later. Cooked on low for 4-6 hours. Shred with fork.

Boil noodles per bag directions. When I drained the water, I drained it into another pot so I could use the already steaming water to soften the frozen broccoli. Then I drained broccoli and set aside.

Dice your cheese into cubes over low heat. Mix with milk until everything is well melted. I totally cheat and do like 30 seconds at a time in the microwave, stiring in between. Approximately 2 minutes this way, but the stiring is very important. Add in spices.

Mix everything together. Put in casserole dish. You may choose to top with some more cheese at this point. I did not. I popped it in the oven for 5-10 minutes on 350 just to insure everything was mixed and melted together.

Serves 6.

Calories 498 Carbs

49 Fat

9 Protein

52 Sodium

725 Fiber

4

Stuffed Cabbage Rolls

For months I have been wanting to make these, but my family was not too keen on the idea of cabbage. When I finally convinced them all the egg rolls they consume are filled with it, they seemed to be on board.

1 large head of cabbage ( at least 12 leaves )
1 lb ground beef ( I prefer 90/10 at a minimum )
1 large egg
1/2 cup quick  rice dry
1/2 cup chopped green pepper
1/2 cup diced onion
1/2 cup crushed oyster crackers
1 tsp minced garlic
1 tsp dried basil
1 tsp dried oregano
1 tsp red pepper flakes
46oz V8 ( I used low sodium variety or the extra spicy depending on the crowd )
grated parmesan cheese ( optional )

Boil your cabbage because its going to make taking it apart that much easier. Do this while you are browning your ground beef with green pepper and onions. In a separate bowl combine egg, rice, crushed crackers, & soup mix. Once beef is browned, you can add in this mixture and set aside.

Carefully separate the leaves. Cut the vein out of the center in a lil V. This makes wrapping much easier. Spoon in about 2-3 tbsp. into each leave.  Fold tightly and refrigerate over night. This helps them stay formed since they are chilled and compact. ( though it's not necessary if you want to skip that step. I've done it both ways )  Place them in the crock pot. Pour the bottle of V8 over the top. You may choose to add water. I'd suggest maybe about a cup. Just so everything is completely covered. Cook on low for 4-6 hours. Be careful when taking them out. I had to use a spatula because the cabbage softens quite a bit, and they fall apart easily if not wrapped tightly. The less you handle them, the better. Top with parmesan cheese if desired.

Makes 12 rolls total.  2 rolls per person so 6 servings.

Calories 315 Carbs

23 Fat

15 Protein

22 Sodium

349 Fiber

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