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I must be bored today because I just joined a Crockpot Cooking Challenge. It only requires a minimum of one crockpot meal a week - think I can handle that. Maybe I'll find a new recipe to add to my collection for this winter - when I actually do use my crockpot.
Here is Monday's recipe: It comes from the Low Carb Friends Website.
Crockpot Chicken Breasts in Italian Cream Sauce
Recipe By : Pugsbest
Serving Size : 4
Amount Measure Ingredient -- Preparation Method
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4 chicken breast halves without skin
1 package Good Seasons Italian salad dressing mix
1/4 cup sherry
1/2 cup water
8 ounces cream cheese
Put chicken breasts in crock pot and sprinkle Italian salad dressing mix on top, add about 1/4 cup sherry and 1/2 cup water. Let cook on low aprox 3-4 hours if thawed and 6-8 hours if frozen. Remove chicken breasts and set aside. Add cream cheese, cut into chunks, and heat until cheese has melted. Stir with wire whisk to incorporate cream cheese better. Return chicken breasts to crock pot until heated through. Can be served over steamed broccoli.
Per Serving: 158 Calories; 1g Fat (9.2% calories from fat); 27g Protein; 5g Carbohydrate; 0g Dietary Fiber; 68mg Cholesterol; 758mg Sodium.
Diet Calendar Entry for 23 July 2011:
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1709 kcal
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Fat: 145.23g | Prot: 80.00g | Carb: 19.61g.
Breakfast: butter, swiss, cheddar, spinach, egg, sweetener, brewed coffee, cream, sweetener, brewed coffee, cream. Lunch: sour cream, water, tomato, ground pork, carrot, red cabbage, blue & Roquefort cheese salad dressing, lettuce. Dinner: kens ranch, cucumber, turkey tenderloin. Snacks/Other: sweetener, brewed coffee, cream, ground pork. more...
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