Crockpot Chicken ‘n Noodles

Who doesn’t crave comfort food (like Chicken ‘n Noodles) when they are starting their healthy life style and trying to eat clean?? Well, I have adapted a recipe to make a healthier version so that I can still feel like I’m eating my “comfort food”. My younger sister requests for me to make this recipe often. Last night her and her boyfriend came over for supper and it seemed to be a success yet again! 🙂 If you want to cut extra calories, don’t serve with the traditional mashed potatoes but sub a green vegetable or salad instead.

Ingredients

1 lb frozen chicken breasts

3 cups chicken broth (Fat Free/Reduced Sodium)

2 cans cream of chicken soup (Fat Free/Reduced Sodium)

1 package Ronzoni Smart Taste egg noodles (or a wheat version, NOT the traditional unhealthy carbohydrates package!)

Directions

1. Line crockpot with a plastic crockpot liner (you don’t have to but I HIGHLY recommend it for clean up purposes!)

2. Place frozen chicken breasts in bottom of crockpot. Top with chicken broth and cream of chicken soup.

3. Cook on low for approximately 6-8 hours.

4. When you are getting close to supper time, boil the egg noodles and stir into chicken mixture in crock pot and turn to the ‘warm’ setting while you fix your side dish.

Enjoy! 🙂 It’s super easy and will let you have your “comfort food” without all of the guilt that comes with the traditional recipe!

Shredded BBQ Chicken Stuffed Sweet Potato

Ok, so I am so glad I made this recipe again so I can share it with you guys! I love recipes that are easy to make and can cook in the slower cooker while you are at work or busy doing other things.  It helps make sure you stay on track with your goals while still having tasty, delicious recipes for supper! 🙂  Here is the recipe to make your shredded barbeque chicken.. then just cook up a sweet potato and top it with the goodness that is barbeque chicken!!

Crockpot Shredded Barbeque Chicken

Ingredients

4-5 frozen boneless, skinless chicken breasts

2 cups of chicken brother (reduced sodium/low-fat)

1 bottle of barbeque sauce (standard size.. I use Kraft’s Honey Barbeque)

Directions

1. Place frozen chicken breasts in a lined slow cooker (this will drastically help with clean up!)

2. Top with the chicken broth and barbeque sauce.

3. Cook on low for 6-8 hours (It will stay fine until you get home from work, ours was in for about 9 1/2 hours)

4.  Take tongs and pick up chicken breasts in crockpot to shred.  Continue to work shredding the chicken breasts until shredded to your preference. (The chicken will be so moist that it will just fall apart and take little to no work)

Throw on top of a cooked sweet potato and serve with a salad or side of your favorite green vegetable! Hope you guys enjoy this one as much as we do… it’s definitely a keeper!

Crockpot Chicken Teriyaki

So this is a super simple recipe that you can throw in your crockpot and leave until you are ready to eat.  It is so much healthier than Chinese take out and also more budget friendly! It was our supper last night but I forgot to post it sooner! 🙂 Sorry!

Ingredients

1.25 pounds chicken tenderloins, cut into chunks

1 cup chicken broth

1/2 cup teriyaki sauce

1/3 cup brown sugar

3 cloves minced garlic

Directions

1. Put chicken chunks in bottom of crock pot. 

2. Top with teriyaki sauce, brown sugar, and garlic.

3. Cook on low for approximately 6 hours. (Note: It will be ok if you need longer, ours was in the crockpot for about 9 hours.. it didn’t look as pretty but it still tasted great!)

4. Serve over brown rice or your favorite vegetables.

**I highly recommend splurging a couple dollars to purchase some crockpot liners.  They make clean up so much easier and prevent your food from burning to the sides. They can be found in the storage bag aisle at your grocery store.

Crockpot Chicken Taco Chili

Ingredients

3 boneless, skinless chicken breasts (raw or frozen is fine)

1 can chickpeas (or black beans.. I just can’t stand black beans and I had chickpeas on hand)

1 can red kidney beans

28 oz can diced tomatoes

16 oz can tomato sauce

1 can corn kernels

1 packet taco seasoning (reduced sodium)

2 tbsp chili powder

 

Directions

Combine all ingredients in crock pot.  Cook on high for 6 hours or low for 10 hours.. it’s that simple! 🙂 Throw it in before you leave for work and it’s ready when you get home! Enjoy!

Bruschetta Grilled Chicken Sandwich & Balsamic Green Beans and Mushrooms

Happy Saturday everyone!! 🙂 I’m about to share with you one of my favorite, easy, go-to recipes. It takes only a few minutes to prep, cook it up, and a minute or two to assemble your plate. I make the Balsamic Green Beans and Mushrooms regularly as a side, they go with just about anything if you are sick of plain vegetables. Hope you enjoy!

Bruschetta Grilled Chicken Sandwich

Ingredients

grilled chicken breasts, cut thin

wheat roll, toasted

low-fat mozzarella cheese slice

diced tomatoes (and onion mixture if you like onions, I do not)

garlic powder

Directions

1. Fire up your grill and grill chicken breasts until juices run clear

2. A couple minutes before the chicken breasts are done, top with a slice of mozzarella

3. Toast your bun (We used the Pizzazz because we don’t have a toaster oven). While the bun is toasting, stir desired amount of seasonings (garlic powder) into diced tomatoes.

4. Layer chicken and tomato topping on bun. Voila! 🙂

Balsamic Green Beans and Mushrooms (from kalynskitchen.com)

Ingredients

1 lb of green beans (we used french style)

1 small package of fresh mushrooms

1 tablespoon balsamic vinegar or balsamic vinaigrette

1 1/2 tablespoons olive oil

Salt and fresh ground black pepper to taste

2 tablespoons finely grated parmesan cheese

Directions

1. Preheat oven to 450 degrees.

2. Whisk together balsamic and olive oil. In a large ziplock bag or bowl, mix mushrooms and green beans. Add balsamic/olive oil mixture and squeeze the bag until all mushrooms and green beans are covered.

3. Line a baking sheet with aluminum foil and spread green bean and mushroom mixture evenly

4. Roast for 20-30 minutes, or until all the liquid on the pan from the mushrooms has evaporated.

5. Season beans to taste with salt and freh ground pepper and sprinkle with grated parmesan cheese.