Crockpot Chicken Stroganoff

Crock Pot Chicken Stroganoff
 Serves: 4
 WW Points: 4
 Ingredients:
1 can Campbell’s 98% fat free cream of mushroom soup
16 oz fat free sour cream 1 envelope of Lipton onion soup mix
1 lb of frozen boneless skinless chicken breast

Directions: Place chicken in crock-pot. Mix all other ingredients in a bowl and pour over chicken. Cook on low for 7 hours. (Mine only took 5 because my crock-pot cooks things really fast) Shred the chicken and stir back into sauce. Serve over pasta.

Chicken & Vegetable Chow Mein

Ingredients

• 1/4 pound spaghetti
• 3/4 pound boneless, skinless chicken thighs, cut into thin strips
• 1 tablespoon plus 1/3 cup Kikkoman Stir-Fry Sauce, divided
• 4 teaspoons Kikkoman Soy Sauce, divided
• 2 tablespoons vegetable oil, divided
• 1 small carrot, julienned
• 2 stalks celery, cut diagonally into thin slices
• 1/2 onion, thinly sliced
• 3 cloves garlic, minced
• 1/4 pound bean sprouts
• 1/4 teaspoon black pepper
• 1 teaspoon Asian sesame oil

Preparation 

1. Cook pasta according to package directions; drain, rinse and drain thoroughly.
2. Meanwhile, coat chicken with 1 tablespoon stir-fry sauce and 2 teaspoons soy sauce; let stand 15 minutes.
3. Stir-fry chicken in 1 tablespoon hot oil in wok or large skillet over high heat 3 minutes, or until done; remove. Heat remaining 1 tablespoon oil in same pan. Add carrot; stir-fry 1 minute. Add celery, onion and garlic; stir-fry 3 minutes longer. Stir in bean sprouts, chicken, pasta, remaining 1/3 cup stir-fry sauce, 2 teaspoons soy sauce and pepper.
4. Cook, stirring, until all ingredients are coated with sauce and pasta is heated through. Remove from heat; stir in sesame oil.

Slow Cooker Salisbury Steak

Slow Cooker Salisbury Steak

Rated: Submitted By: TESSLYNN Photo By: mominml Prep Time: 15 Minutes Cook Time: 5 Hours Ready In: 5 Hours 15 Minutes Servings: 8

"Ground beef gets a boost of flavor from onion soup mix in this quick and easy slow cooker Salisbury steak recipe."

INGREDIENTS:

2 pounds lean ground beef 1 (1 ounce) envelope dry onion soup mix 1/2 cup Italian seasoned bread crumbs 1/4 cup milk 1/4 cup all-purpose flour

2 tablespoons vegetable oil 2 (10.75 ounce) cans condensed cream of chicken soup 1 (1 ounce) packet dry au jus mix 3/4 cup water

DIRECTIONS:

1.

In a large bowl, mix together the ground beef, onion soup mix, bread crumbs, and milk using your hands. Shape into 8 patties.

2.

Heat the oil in a large skillet over medium-high heat. Dredge the patties in flour just to coat, and quickly brown on both sides in the hot skillet. Place browned patties into the slow cooker stacking alternately like a pyramid. In a medium bowl, mix together the cream of chicken soup, au jus mix, and water. Pour over the meat. Cook on the Low setting for 4 or 5 hours, until ground beef is well done.

Banana Cake

Ingredients

Cake:

• 2/3 cup sugar 
• 1/2 cup sour cream
• 1 egg
• 2 tablespoons unsalted butter, softened
• 3/4 cup mashed super ripe banana (about 2)
• 1 teaspoon pure vanilla extract 
• 1 cup all purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda

Frosting:

• 2 tablespoons unsalted butter, softened
• 1 1/4 cups confectioner's sugar, sifted
• 1/4 cup heavy cream
• 1 tsp vanilla extract

Directions

To make cake (is easily mixed by hand):

1. Preheat the oven to 375F (see note below). 
2. Cream together sugar, sour cream, egg, and 2 tablespoons softened butter. 
3. Add mashed bananas and 1 teaspoon vanilla extract. 
4. Add flour, salt, and baking soda; mix well. 
5. Pour into an 8x8-inch pan that has been sprayed with baking spray.
6. Bake at 375F for 20-25 minutes until a toothpick inserted in the center comes out clean. 
7. Cool completely before frosting.

To make frosting:

1. Cream butter and confectioner's sugar together until smooth. 
2. Slowly add the heavy cream and vanilla bean paste; stir until smooth.  
3. Spread on cooled cake. 

Strawberry Jello Cake

Ingredients

1 box white cake, 
1 box strawberry Jello, 
Cool whip & fresh strawberries.

Directions

 Bake cake according to box, then cool. Poke holes in cake with fork. Mix Jello with 1 cup cold water & 1 cup hot water - pour over cake. Refrigerate for a couple hours. Spread Cool Whip over cake and top with fresh strawberries.

Basil Butter Garlic Bread

Basil Butter Garlic Bread
Prep: 5 mins Level: Easy Cook: 20 mins Serves: 6

 Ingredients
 2 ounces, weight Butter
 2 Tablespoons Olive Oil
1 bunch Basil Leaves (generous Handful)
 1 bunch Parsley (use 1/3 Of The Amount Of Basil)
 2 cloves Garlic
1 whole Green Onion
 2 pinches Salt To Taste
1 pinch Pepper To Taste
1 loaf Ciabatta Or French Bread
1-½ cup Grated Parmesan Cheese (up To 2 Cups)

Preparation
1. Combine all the ingredients except the bread and cheese in a food processor, and process until smooth. Season with salt and pepper.
2. Cut open the loaf of bread and spread both halves with the basil butter. Put the halves together and wrap in aluminum foil. Bake for in a 400ºF oven for 10 minutes.
3. Remove the bread, separate the halves and load them up with Parmesan cheese. Return them to the oven and either crank up the heat to 500ºF or put them under the broiler.
4. Cook until the cheese is melted, bubbly, and starting to get brown. Serve!

Crispy Southwest Chicken Wraps

INGREDIENTS

• 1 cup cooked rice, warm or at room temperature
• 1 cup cooked, shredded chicken (or other leftover meat, like shredded pork or beef)
• 1 can black beans, rinsed and drained
• 1 green onion, finely sliced (white and green parts)
• 1/2 red or green pepper, diced
• 1/4 cup fresh cilantro, chopped
• juice of 1 lime
• 1/2 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic salt
• 2 cups shredded cheese (I use a combination of Monterey jack and sharp cheddar)
• Sour cream (optional)
• 6 burrito-sized flour tortillas

DIRECTIONS

1. Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: I like to dollop little bits of sour cream over the cheese before arranging chicken and rice mixture down the center – it makes the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open and slightly flatten the wraps with the palm of your hand. Spray seam-side of the wrap lightly with cooking spray.
2. Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange wraps, seam-side down, in pan or griddle and cook until golden brown and crisp, about 2-3 minutes per side. Cooking them seam-side down first helps seal the long edge so they don’t fall apart. Transfer to a plate and repeat with remaining wraps. Serve warm.