Creamy Italian Pasta in the Crock

Photo by Food Explorer

Ingredients 

• 1 lb chicken breasts tenderloins
• 1 envelope dried Italian salad dressing mix
• 2 ounces water
• 8 ounces cream cheese, softened
• 1 (10 1/2 ounce) can cream of chicken soup
• 1 (4 ounce) can mushrooms drained
• hot cooked rice or pasta

Directions

1. Place the chicken breast halves in the crock pot.
2. Combine the Italian dressing mix and water until smooth; pour over top of chicken.
3. Cover and cook on low for 3 hours.
4. Combine the cream cheese and soup until smooth and blended.
5. Stir in mushroom pieces.
6. Pour soup mixture over chicken.
7. Cook 1 hour more or until chicken is cooked through.
8. Serve over hot cooked rice or pasta.

 

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Lean, Green Casserole

Ingredients 

• 12 ounces frozen artichoke hearts
• 12 ounces frozen broccoli
• 12 ounces frozen chopped spinach
• 1 pound lean ground turkey
• olive oil
• 8 ounces shredded light mozzarella

Directions

1. Sautee veggies in a splash of olive oil while also browing ground turkey in a separate pan, adding various seasonings of your choosing. (Rosemary, basil, garlic and onion powder, greek seasoning, salt pepper, etc.)
2. Mix turkey into veggies once they are soft.
3. Add half the mozzarella cheese.
4. Place in casserole dish, covering with remaining cheese.
5. Bake at 350 until cheese is melted.
6. Serve with a side of brown rice.... DELISH!