Sunday, April 5, 2009

Diane's Menu April 4 - 11, 2009
Sunday - Grilled Tilapia, Sauteed Spinach, Baked Potato
Monday - Chicken Athena
Tuesday - Pasta, Salad
Wednesday - Crockpot Southwestern Chicken
Thursday - Hamburger, Red Cabbage Slaw
Friday - Dinner out with friendsSaturday - Dinner out

Chicken Athena

Healthy Cooking (100% Simply Filling)

Greek flavors abound in this tasty and tender chicken dish that's cooked in the slow cooker. Olives, sun-dried tomatoes, lemon juice and balsamic vinegar combine with chicken for a special treat tonight. Radelle Knappenberger - Oviedo, Florida

METHOD: Slow Cooker
TIME: Prep: 15 min.
Cook: 4 hours


6 boneless skinless chicken breast halves (6 ounces each)
2 medium onions, chopped
1/3 cup sun-dried tomatoes (not packed in oil), chopped
1/3 cup pitted Greek olives, chopped
2 tablespoons lemon juice
1 tablespoon balsamic vinegar
3 garlic cloves, minced
1/2 teaspoon salt


Place chicken in a 3-qt. slow cooker. Add the remaining ingredients. Cover and cook on low for 4 hours or until a meat thermometer reads 170°. Yield: 6 servings.

Nutrition FactsOne serving:1 chicken breast halfCalories: 237, Fat:6 gSaturated Fat:1 g, Cholesterol:94 mg, Sodium:467mg, Carbohydrate:8 g, Fiber:1 g, Protein:36 gDiabetic Exchange:5 very lean meat, 1 vegetable, 1 fat.

Crockpot Southwestern Chicken (with Fat Free Cheese, 100% Simply Filling)

2-16 oz. cans of sweet corn, drained
1-16 oz. can black beans, rinsed and drained
1-16 oz. jar of salsa (mild-hot, your preference)
3 whole boneless, skinless chicken breasts
1 cup low fat or fat free shredded cheddar cheese

Combine corn, black beans and 1/2 cup of salsa in the slow cooker. Place chicken breasts on top. Pour remaining salsa over the chicken. Cover and cook 7-8 hours on low or 3-4 hours on high.Sprinkle with cheese to serve.

Makes 6 nice size portions.

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