Dinner tonight

I can't locate the recipe right now, but I made a white chicken chili once and it was made with chicken stock and when it was done cooking you were to mash some of the beans into the side of the crock pot and then stir it and let it cook for a bit longer. This gave it a nice creamy texture without the cream!

I can't locate the recipe right now, but I made a white chicken chili once and it was made with chicken stock and when it was done cooking you were to mash some of the beans into the side of the crock pot and then stir it and let it cook for a bit longer. This gave it a nice creamy texture without the cream!

Oh man, does that sound GOOD!!!

I made marsala chicken and mushroom risotto. Just the same as a regulate risotto but I used marsala wine in place of the white wine. It was delicious.

Check out Hungry Girl She is a cook that has lots of great ides for folks like you...she made a pizza with a whole wheat tortilla with cheese and the works it looked great and had I think like 250 calories...she used turkey pepperoni and smashed black beans..and lots of other stuff...Hope it helps ya!

I'm making a version of beef stroganoff:

1 lb lean hamburger
1/2 onion, chopped
1 can condensed tomato soup
1 small can mushrooms, drained
2 splashes worcestershire sauce
3 drops Tabasco sauce
4 oz sour cream

Brown the hamburger and onion, stir in tomato soup, mushrooms, tabasco, worcestershire, and sour cream. Simmer 15-20 minutes. Serve over brown rice.

Nutrition Info (depending on quality of beef, and white or brown rice, but): serves 6 (1 cup serving total stroganoff and rice)
268 calories
19 protein
1 fiber
6 fat
5 sugar
338 sodium

skinnytaste.com LOVE!!!

Friggin LOVE her I made a asparagus pasta last night with some turkey sausage...soo good its only got romano cheese....which you could prob substitute with a soy one...but very filling you dont end up eating alot

I'm planning on making Tuscan Roasted Chicken and Vegetables by Ellie Krieger

http://www.foodnetwork.com/recipes/ellie-krieger/tuscan-roasted-chicken-and-vegetables-recipe/index.html

Ingredients

6 Roma tomatoes (about 1 pound)
3 medium zucchini (about 1/2 pound each)
1 bulb fennel
3 tablespoons oil, divided
3/4 teaspoons salt, divided
4 cloves garlic, finely minced
1 teaspoon lemon zest
1 tablespoon lemon juice
4 chicken breast halves skinless, bone-in (about 2 1/2 pounds)
Freshly ground black pepper
1 tablespoon fresh chopped rosemary leaves or 1 teaspoon dried

Directions

Preheat the oven to 375 degrees F.

Cut the tomatoes lengthwise into quarters and remove the seeds. Trim the zucchini and cut it in half crosswise and then cut each piece in half lengthwise once if the piece is thin and twice if it is thicker, so that the pieces are relatively uniform.

Remove the outermost layer of the fennel bulb and discard. Cut the bulb in half so that each half retains part of the stem end. Cut each half into 8 thin wedges so each wedge is held together by a little piece of stem.

Put the vegetables into a large baking pan. Toss them with 2 tablespoons oil and 1/4 teaspoon of salt. Arrange the chicken pieces in the pan with the vegetables.

In a small bowl combine 1 tablespoon of oil, 1/2 teaspoon of salt, the garlic, lemon zest and lemon juice. Rub the mixture into the chicken in the pan. Season with a few turns of pepper.

Roast in the oven for 30 minutes, then give the vegetables a stir and add the rosemary. Cook for about 20 to 30 minutes more until the chicken is done and the vegetable are tender and beginning to brown.

Yield: 4 servings (A serving is one piece of chicken and 1 1/2 cups of vegetables)