Parmesan Chicken

I love the simple recipes with basically just frozen chicken and a can of soup.  What could be easier to make than that?! lol

Ingredients:
6 Boneless Skinless Chicken Breasts
2 tablespoons Butter (You could probably skip this step)
1 packet Dry Onion Soup Mix
2 cans 98% Fat Free Cream of Mushroom Soup
1 1/2 cup Skim Milk
1 cup Long Grain Brown Rice
1/2 cup Grated Parmesan Cheese

Spray the slow cooker down with Pam to prevent any sticking later.  Place the frozen chicken breasts into the slow cooker and spread a little bit of the butter on each breast.  I really don't think this step was necessary though.

Mix the soup, milk, soup mix and rice together in a separate bowl.  I had to use a whisk to try to get all of the lumps out.

Spread this on top of the chicken and sprinkle the Parmesan cheese on top of it.

I cooked this on low for 8 hours and then it sat on warm for about a half an hour.

I had to carefully try to break up the chicken breasts without having them shred on me.  Then I served it with cauliflower and broccoli.

This meal was so easy and it had so much flavor!! My roommates loved it too!  One added hot sauce to it but I thought that was a little extreme... lol

Nutritional Info:
6 Servings
Calories: 378
Fat: 9
Carbs: 38
Protein: 34

Chicken and Bean Burrito

It's time to start getting involved with this blog again.  I'm sorry that I have been slacking so much lately.  I'm trying to get back into the healthy eating and trying new recipes to keep it interesting.

Ingredients:
2lb Boneless Skinless Chicken Thighs
1 can Condensed Cheddar Soup
1 teaspoon Garlic Powder
2 tablespoons Chili Powder
1 can Black Beans
1 can Pinto Beans
12 Wheat Tortillas
Lettuce
Sour Cream

Spray the slow cooker with Pam to prevent everything from sticking.  Place the frozen chicken thighs in the slow cooker.

Cover the chicken with the cheddar cheese soup and then sprinkle the garlic and chili powder on top of it.

I cooked this on low for seven hours and it sat on warm for an hour and a half.

The looks are a little intimidating here but the smell is amazing!  Next I used a fork to shred the chicken.

Finally you can rinse and drain both cans of the beans.  Place them in a bowl and mash them together.

Spoon the beans into the slow cooker and mix it all together.

Warm up the tortillas in the microwave and spoon some of the chicken mixture into a line down the center of it.  Then I topped it with lettuce and sour cream.

It was so good!  It only took minutes to prepare and it had so much flavor!  We even ate some of the leftovers plain because it tasted so good!

Nutritional Info: (Chicken and Bean Mixture only)
12 Servings
Calories: 180
Fat: 7
Carbs: 15
Protein: 17