Chicken Stroganoff

Ingredients:
4 bacon strips, diced
1 pound boneless skinless chicken breasts, cut into 1/4 inch strips
1 medium onion, chopped
2 jars (4-1/2 ounces each) sliced mushrooms, drained
1-1/2 cups chicken broth
2 garlic cloves, minced
1/2 teaspoon paprika
1/8 teaspoon salt
Pepper to taste
2 tablespoons all purpose flour
1 cup (8 ounces) sour cream
Hot cooked noodles

Directions:
In a skillet, cook bacon until crisp. Drain, reserving 2 tablespoons drippings, cook the chicken, onion and mushrooms until the chicken is no longer pink. Add the broth, garlic, salt, paprika, pepper and bacon. Cover and simmer for 10 minutes. Combine the flour and sour cream until smooth; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over noodles.

Result:
I left out the mushrooms and used fat free sour cream and it worked. Also used a touch more paprika and garlic. Yummy!

Brushetta Chicken

Ingredients:
4 boneless skinless chicken breast halves (4 oz. each)

1/2 c. all-purpose flour
1/2 c. egg substitute
1/4 c. grated Parmesan cheese
1/4 c. dry bread crumbs
1 Tbsp. butter, melted
2 lg. tomatoes, seeded and chopped
3 Tbsp. minced fresh basil
2 garlic cloves, minced
1 Tbsp. Olive Oil
1/2 tsp. salt
1/4 tsp. pepper

Directions:
Place flour and eggs in separate shallow bowls. Dip chicken in flour, then in eggs; place in a greased 13-in. x 9-in. baking dish. Combine the Parmesan cheese, bread crumbs and butter; sprinkle over chicken. Loosely cover baking dish with foil. Bake at 375° for 20 minutes. Uncover; bake 5-10 minutes longer or until a meat thermometer reads 170°.

Meanwhile, in a small bowl, combine the remaining ingredients. Spoon over the chicken. Return to the oven for 3-5 minutes or until tomato mixture is heated through.

Result:

I had 3 large chicken breasts, so I sliced them in half lenfthwise to make 6. I didn't have egg substitute, so I just used regular eggs. I also only had 1 large tomato, which seemed to be enough. I used a little more parmesan and a little less bread crumb. It was delish! I will definitely make this again.

Crockpot Thai Chicken

Ingredients:
6-8 skinless chicken thighs
3/4 c. salsa
1/4 c. peanut butter
2 Tbsp. lime juice
1 Tbsp. soy sauce
1 tsp. fresh ginger root
1/4 c. chopped peanuts
2 Tbsp. chopped fresh cilantro

Directions:
Place chicken in crockpot and mix all the ingredients EXCEPT the peanuts and cilantro. Pour over chicken and cook on low for 8-9 hours. Serve chicken and sauce over rice, sprinkle with peanuts and cilantro.

Result:
Not bad! I was sooo unsure about the salsa and the mixture tasted a little weird, but the flavors came together after it was all done! I added a touch more lime juice and soy sauce and used powdered ginger. I also did not add the peanuts or cilantro at the end as I didn't have it on hand. I cooked it for 4 hours on high and it came out really juicy. Probably could have only cooked it for 3 hours on high. Will make this again and add a little more peanut butter to the sauce and the chopped peanuts at the end next time!

Black Bean & Corn Cups (Appetizer)

Ingredients:
2/3 cup medium salsa
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 can (15.25 ounces) whole kernel corn, drained
1 can (15 oz) black beans, drained & rinsed
1/4 cup sour cream
Cilantro sprigs, if desired
Tostitos Scoops

Directions:
Mix all ingredients, except sour cream and cilantro sprigs. Just before serving, spoon bean mixture into scoops. Top each with 1/2 teaspoon sour cream. (Tip: Spoon a little sour cream into a baggie, cut the tip off, and squeeze sour cream on top.) Garnish each with a cilantro sprig.

Result:
So easy and tasty!