Italian Chicken

Servings:  6

Prep Time:  5 minutes to crock pot;  30 minutes later

Cook Time:  8 to 10 hours

Katherine's Rating:  10 out of 10

Scott's Rating:  7 out of 10

Ingredients:

• 6 chicken breast; bone in, skin removed (I used 6 boneless, skinless breasts)
• 8 oz Fat Free Italian Dressing (you don't have to use fat free - I'm just trying to cut calories)
• 8 oz Fat Free Cream Cheese (same as above - your choice)
• 14 oz Reduced-sodium Chicken Broth
• 10.5 oz (1 can) 98% Fat Free Cream of Chicken Soup
• 1/2 tsp Rosemary
• 1/2 tsp Thyme
• Salt and Pepper to taste
• 12 oz angel hair pasta

Directions:

• Put the chicken breasts in a slow cooker and pour the Italian salad dressing over them.  Cook on low 8-10 hours.  If you use boneless, skinless chicken breasts, cook 5-6 hours instead.
• Remove chicken breasts from slow cooker and discard Italian dressing.  Put the cream cheese, chicken broth, cream of chicken soup, rosemary, thyme, and salt and pepper in the slow cooker.  Stir together as the ingredients melt.
• Meanwhile, remove the chicken from the bones and cut in small pieces (I just shredded using two forks).  Put the chicken back in the slow cooker with the sauce.  
• Cook together another hour.  Or, you can do this step on the stove to speed it up.  After it has cooked together; allow it to cool.  
• Serve over cooked angel hair pasta.  
• I topped mine with a sprinkle of Tastefully Simple Seasoning Salt and Tastefully Simple Spinach and Herb seasonings.  I also served it with a side of steamed broccoli and a slice of Tastefully Simple Beer Bread!

This can be a bit labor intensive in that you have to do a bit more after it's done in the crock pot.  Deboning can take a while and then shredding isn't necessarily quick.  So I made three batches of this at the same time using two crock pots.  Then I froze them in gallon size freezer bags after they cooled (minus the pasta - I made that fresh).  I pulled one out of the freezer and stuck in the refrigerator overnight.  All I had to do then was make the pasta and heat the chicken.  EASY!  And pretty quick!  One of my all time favorite recipes!

Breakfast Burrito

Servings:  8

Prep Time:  5 minutes

Cook Time:  20 minutes

Katherine's Rating:  9 out of 10

Ingredients:

• 4 whole eggs
• 2 cups liquid eggs
• Seasoning blend of onions and peppers
• 8" flour tortilla
• 1 package turkey sausage crumbles
• 2 servings shredded colby jack cheese (I think this was about a cup)
• 16 Tbsp Salsa

Directions:

• Cook eggs and seasoning blend in a large skillet until eggs are the consistency you like (a tiny bit runny is okay if you're freezing them because they will finish cooking in the microwave).
• Divide egg mixture, sausage, and cheese into 8 equal parts.
• Put 1/8 of the eggs, sausage, and cheese on each tortilla shell.  Top each with 2 Tbsp salsa.
• Wrap "burrito" style and lay flat on a cookie sheet.
• Set in the freezer for about 20 minutes.
• Bring out of the freezer and wrap each burrito in tin foil.  Return to freezer.
• To reheat - set microwave on medium and heat for 3-4 minutes.