Chicken Piccata & Cheesy Orzo

Ingredients:
Chicken Piccata~
1 bag frozen boneless skinless chicken breasts ( approximately 2 1/2lbs )
1 cup white cooking wine
2 tbsp. butter
1/2 cup lemon juice
1 tsp minced garlic
1/4 cup chopped shallots

Cheesy Orzo~
1/2 box orzo
1/2 bag frozen broccoli florets
2 cups shredded cheese
1/4 cup milk


Directions:
 Place chicken in skillet. Pour mixture of remaining ingredients over top and allow to saute. Flip occasionally to prevent scorching/burning.

Boil orzo as directed in box. Add in frozen broccoli after boil for a couple minutes with heat on low. Drain and rinse. Mix in 1/4 cup milk, & cheese. Stir.

Serves 6
Chicken Piccata~

Calories 248 Carbs

2 Fat

6 Protein

38 Sodium

490 Fiber

0

Orzo~

Calories 216 Carbs

29 Fat

7 Protein

9 Sodium

126 Fiber

2

Hamburger Casserole

Ingredients:
1-2 lbs ground beef ( I use the leanest possible but it's your choice. I think I used just shy of 1 1/2lbs this time )
3/4 cup minced onion ( I used the frozen kind )
3 tbsp. dill pickle relish
3 tbsp. yellow mustard
3 tbsp. ketchup
1 tbsp. minced garlic
2 cups shredded cheddar cheese
salt & pepper to taste ( I used a mix that had cracked pepper, coarse salt & celery salt )
2 cans crescent rolls

Directions:
In a frying pan brown ground beef and add in remaining ingredients through  cheese.
In a greased 9x13 pan unroll one can of crescents. Don't pull apart nor form. Just lay in pan. Spoon meat mixture over the top. Unroll another can of crescents along top. Shake salt & pepper to lightly dust top. Bake in oven for 15 minutes on 375 until dough is golden brown and puffy.

Serves 12.

Calories 312

Carbs 17 Fat

19 Protein

18 Sodium

701

Fiber 1

Pulled Pork Sandwiches

Ingredients:

Roast~
2 lbs pork roast
1 bottle favorite bbq sauce
1/2 cup apple cider vinegar
1 can favorite cola
1/2 tsp ground ginger
1 tsp minced garlic

Jalapeno Spread~
4 oz 1/3 fat cream cheese
2-3 tbsp. jalapenos
1/4 tsp chili powder

Coleslaw~
1 1/2 cups coleslaw mix
1/4 cup light mayo
1/4 cup apple cider vinegar
1/8 cup sugar substitute ( I use Stevia )

Directions:
In crock pot mix all liquid ingredients and spices and place roast inside. Cook on low for 8 hours. When done shred with fork.

For the spread beat all ingredients on low with hand mixer until everything is easily spreadable.

I pre made the coleslaw mix overnight. It really has a chance to soak in the flavor. It will be slightly sweet, but that's to balance out the spiciness of the jalapeno spread.

I served these on top of a toasted brioche bun. You want something with substance ( maybe even a pretzel roll ) that's not going to get floppy because the meat, no matter how much you drain it, will be slightly wet. You don't need/want a soggy roll.

Serves 8-10 ( the meat is probably enough for 10, but the rolls only come in packages of 8 ).
Pulled Pork:

Calories 177 Carbs

22 Fat

1 Protein

18 Sodium

750 Fiber

0

Jalapeno Spread:

Calories 48 Carbs

0 Fat

4 Protein

1 Sodium

155 Fiber

0

Coleslaw:

Calories 40 Carbs

2 Fat

4 Protein

0 Sodium

130 Fiber

0

Quick Crock Pot Chicken Noodle Soup

Ingredients:
4 cups diced cooked chicken
4 cups chicken broth ( low sodium )
1 1/2 cups water
1/2 cup dry white cooking wine ( I used sherry )
1 packet lipton onion soup mix
1 tbsp. minced garlic
1 tbsp. poultry seasoning mrs dash
1 package frozen veggies ( this one had carrots & celery & onion  approximately 4 cups)
1 bag extra wide egg noodles

Directions:
You will prepare your chicken. I baked a bunch before hand so I could use it in  various recipes. You can use what ever meat you like. My family happens to be a white meat family so I used all chicken breast.
You're pretty much going to toss everything into the crock pot except for the noodles on keep warm. You just really have to let it sit without baking/boiling it. About an hour before I was ready to serve I added the egg noodles. You may choose to add a little bit more water at this point if you feel it's needed.
In the future I'd probably suggest adding a bit more veggies. Maybe a package and a half. Two would be too much but we do like a lot of veggies.

Serves 8.

Calories 354 Carbs

48 Fat

4 Protein

26 Sodium

767 Fiber

3

Pasta Carbonara

Ingredients:
2 large chicken breasts baked & diced ( you can season yours. I do with just a pinch of Italian seasoning )
6-8 sliced bacon crumbled ( roughly about a cup )
2 cups frozen sweet peas ( 1/2 package )
box of linguine ( 16 oz )
2 tbsp. extra virgin olive oil
2 cups heavy whipping cream
1/2 cup grated parmesan cheese
1/2 cup shredded mozzarella cheese
1/2 cup melted butter
2 tbsp. minced garlic
2 tsbp dry white cooking wine

Directions:
Prepare pasta as box suggests. Coat pasta with olive oil and add in peas, and chicken then set aside.
Prepare your sauce in medium saucepan. Combine cream, butter, garlic & wine on low heat and stir. Slowly add in cheese.
Pour mixture over pasta and toss. Sprinkle bacon pieces over top.

Serves 6.

Calories 453 Carbs

62 Fat

10 Protein

27 Sodium

801 Fiber

4

Pot Roast

 

Ingredients:
4 cups ( an entire container ) of beef broth ( Swanson low sodium variety is my favorite )
1 packet onion soup mix ( any variety will due this one is onion & mushroom )
2 bags frozen stew veggies ( seriously they are $1 each at Meijer and they take the work out of chopping the carrots, celery, potatoes & onions )
medium ( approximately 36-40oz ) roast of your liking ( I prefer top sirloin or leaner cuts, some people prefer fattier bottom round )

Directions:
Place roast in crock pot and arrange veggies around sides. Sprinkle soup mix all around, and pour broth over the top. Cook on low for 8 hours.

I paired mine tonight with  fresh baked beer bread via Tastefully Simple mix & Foster's beer.

Serves 6.

Calories

414 Carbs

22 Fat

15 Protein

46 Sodium

1025 Fiber

3

Crock Pot Chicken Tacos

Ingredients:
1 jar salsa
2 tbsp. taco seasoning ( I love Mc Cormick's just a pinch salt free Mexican )
4 tbsp. taco sauce
1 bag frozen corn & black beans
1 bag frozen chicken breast ( tenderloins are fine, as are breasts )
20 flour or corn tortillas
sour cream, lettuce, tomato, cheese, pico, guacamole or whatever you want to top off your tacos

Directions:
Layer 1/2 salsa on bottom. Place chicken ontop. Pour remaining ingredients over. Sprinkle with seasoning. Cook on low for 6-8 hours. Shred with fork. Serve over tortillas with choice of toppings. I serve mine with rice & refried bean mixture and mexi-cornbread.

Makes approximately 20 small tacos ( 2tbsp per taco ). Stats are for chicken tacos with tortilla ONLY. Not including additional toppings.

Calories 188 Carbs

24 Fat

3 Protein

15 Sodium

861

Fiber 1