Dijon Chicken - another low carb meal idea

Another low carb dinner - suitable for induction period of Atkins or the first two weeks of South Beach or anytime you want to reduce carbohydrates!

Dijon Chicken
One of my personal favorites and super simple and rather fast.

4 Chicken breasts, cut in half lengthwise and opened up to cook quickly
8 slices of Canadian bacon or ham
4 slices of the cheese of your choice (I like Swiss best but my kids eat American better. It works w/ cheddar too!)

Dijon butter sauce
3/4 cup of light (or regular) butter
1-2 tbsp of dijon mustard (to taste - I use 2 because I like it stronger)

Spray a broiler pan with cooking spray.  Salt and pepper your chicken lightly and put on the broiler pan under the broiler for approximately 5-7 minutes on each side or until cooked through.

While the chicken is cooking, melt butter in a small saucepan.  Once butter is completely melted, mix in the dijon mustard to taste.

When the chicken looks like it's cooked through, add the two slices of canadian bacon or ham and top with a slice of cheese.  Broil for an additional 1-2 minutes or until cheese is melted.  Remove from heat.

Serve with dijon butter sauce! Yum.  Approximately 3 net carbs per serving.  Serve with other low carb veggies such as cauliflower, some asparagus, a little broccoli or as much salad (lettuce and cucumbers and celery) as you like. Watch your dressings! Some dressings with low carbs are caesar, oil and vinegar, blue cheese and certain brands of ranch.

Crockpot Chicken Cacciatore

This morning I decided to put another of my favorite crockpot recipes in the crockpot. I am looking forward to coming home to this one tonight!  Normally I'm quite happy with 5 ingredient recipes for busy mornings.  This one is a little more labor intensive than I like, but it's worth it.  My kids all like it but of course I have to be careful not to put the peppers or onions or mushrooms on their plates.  I suggest larger families may want to double the recipe. It's quite good leftover also.

 I usually keep sliced green pepper, sliced onion and sliced mushrooms in my freezer. This way I can quickly grab them for this recipe and toss it in.  The freezer tip is also helpful because we don't eat mushrooms in many recipes. This one, the mushrooms do add value to the flavor and I don't really notice them when I'm eating it.  As with the onions and green peppers, I try to remove the mushrooms before a child spots it. :)

Crockpot Chicken Cacciatore
http://busycooks.about.com/od/chickenthighrecipes/r/cpcacciatore.htm

Chicken Thighs - I usually use four frozen

14 oz. can diced tomatoes with Italian seasoning (if you only have diced tomatoes just add more Italian seasoning separate)
6 oz. can tomato paste
1 cup chicken broth
1 onion, sliced
4 cloves garlic, minced
1 green bell pepper, sliced or chopped (I slice mine so I can easily identify them for the kids)
1 cup sliced mushrooms
1 tsp. dried Italian seasoning
1/8 tsp. pepper
1/2 tsp. salt

Combine the above ingredients in your crockpot and mix to blend evenly.  The original recipe also calls for 1/2 cup dry red wine but I've never added it. We aren't wine drinkers in my house and I never seem to have any easily on hand. The recipe is just as good without but if you have wine you may want to try adding it. I imagine it adds a depth of flavor.  Cook on low 6-8 hours (I do 8 hours for my frozen thighs).

About a half hour before serving combine:

2 Tbsp. cornstarch

3 Tbsp. cold water

Add to the crockpot and continue cooking. This should help thicken the sauce.

I hope you enjoy this as much as we do! It's a nice twist to the traditional spaghetti and healthier too!

Crockpot Chicken and Dumplings for the busy mom

I've adapted this recipe from a similar recipe on Allrecipes.com. Nearly everyone in my house seems to like it, which is a great accomplishment with younger children! :)

Crockpot Chicken and Dumplings
2 cans of cream of chicken soup
1 onion diced
2 carrots peeled and sliced
1 stalk of celery washed and sliced
2 potatoes peeled and diced into big chunks
4 chicken breasts (I usually use frozen)
1 1/2 cups of chicken broth
a few good shakes of Pepper
~ 1 tsp Thyme

Dumplings
Bisquick
Water as directed on the box
(as an alternative you can use refrigerated biscuit dough instead)

Combine the above in your crockpot. Cook on high for 4-5 hours or on low for 6-8 hours (use the longer cooking time if you are using frozen breasts or if your slow cooker is slower than average.  About an hour before the end of cooking time, mix up your Bisquick by following the directions for dumplings on the box.  Drop by tablespoon-fulls into your crockpot mixture and let cook for an additional hour to hour and a half.   Add additional salt / pepper as needed.

The Crockpot - A mom's best friend

I love coming home to a home cooked meal.  The smells that hit you when you walk in the door are priceless.  I love the relaxing evening of just eating. I love a night off from rushing to put together a meal in the midst of kids and dogs and endless demands. 

My crockpot is my best friend.  Seriously. I kicked my husband to the couch, so my crockpot could have a spot to rest ;)  Of course I'm kidding. Thankfully the crockpot doesn't speak or it would have me making all kinds of concessions.  A good meal that I don't have to make is hard to come by!  Well, technically I did make this meal, but since I made it on average 8-10 hours prior... it doesn't FEEL like I'm making it, know what I mean?

Last night I made one of the simplest and yummiest meals I've found for my crockpot. I call it Mexican Chicken (actually, that might even be the name of the dish? I'm not sure since I've lost the original poster's information. If it's you, please claim it!).

Crockpot Mexican Chicken
Chicken breasts (I usually use 3-4 frozen)
Taco Seasoning packet (or use your own if you like)
A jar of salsa

Spray your crockpot / slow cooker with cooking spray.  Mix the taco seasoning and salsa together. Place your chicken in the crockpot and pour the salsa mix on top. Cook on low for 6-8 hours (I usually do 8-9 hours with frozen chicken) or on high for 4 hours.  Shred the chicken and serve warm on tortillas with shredded cheese of your choice (I like the mexican blend) and any other toppings you like.  Serves 4-6.