Poppy Seed Chicken

This tasty chicken dish is great served over rice. Very creamy.

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3 cups cubed, cooked chicken breast
2 cans reduced-fat cream of chicken soup
1 cup fat-free sour cream
1 tsp poppy seeds
1 cup crushed reduced-fat butter-flavored crackers, crushed (about 25)
3 Tbsp butter, melted
1/3 cup grated Parmesan cheese
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1. In a large bowl, combine the chicken, soup, sour cream and poppy seeds. In a small bowl, combine cracker crumbs and butter; set aside 1/2 cup for topping. Stir remaining crumbs into chicken mixture.

2. Transfer to an 11x7 inch baking dish coated with cooking spray. Top with reserved crumbs; sprinkle with cheese. Bake, uncovered, at 350 degrees for 30-35 minutes or until bubbly.

NUTRITION FACTS: 1 cup equals 332 calories, 13g fat, 27g protein.

Hot Fudge Sundae Sauce

This is an oh-so-delicious chocolate sauce that I LOVED while growing up. The trick to this recipe is to make it only when you have a lot of people coming over, or when you can give most of it away. Otherwise, you end up eating most of it yourself.
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2 cups white sugar
4 Tbsp flour
4 Tbsp baking cocoa
1 can Evaporated Milk
1 stick butter
1 tsp vanilla
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 Mix the sugar, flour, and cocoa together in a saucepan, then add the evaporated milk and butter. Bring to a boil, stirring frequently, and let boil for 5 minutes. Remove from heat, add the vanilla, and let cool.

Serve over ice cream of your choice.

Lemon Poppy Seed Cake

I finally found a recipe I like for one of my favorite cakes! (Actually, I combined two that I kind of liked) This new moist concoction just melts in your mouth.
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1 (18 1/2 oz.) box lemon cake mix
4 eggs
3/4 c. oil
1 (5 1/4 oz.) box instant vanilla pudding
1 1/4 c. cold water
3 Tbsp. poppy seeds
GLAZE
1 c. powdered sugar
4-5 tsp. lemon juice
1 tsp. vanilla
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Combine dry cake mix, eggs, oil, dry pudding mix, water and poppy seeds. Mix well, about 4 minutes. Bake at 350 degrees in greased 9 x 13 inch pan for 20-30 minutes, (or in a bundt pan for 40 minutes) or until toothpick comes out clean.

Mix up glaze and pour over the top of the slightly cooled cake. Serve.

Goes well with whipped cream or vanilla icecream.

 

Interesting, this lady's recipe includes blueberries and buttermilk

I had a hard time getting the cake out of the bundt pan; part of the top stuck to it. But Mama Hollioni says after your oil the pan, dust it with bread crumbs, and it will come out in one piece.

Chicken Burritos, Slow Cooker style

This took about 15 minutes to put in the slow cooker. It is a winner recipe. Very tasty, and very healthy. We'll be making this again soon.
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1 medium garlic clove, minced
1 small red onion, chopped
14 1/2 oz canned diced tomatoes, with chiles
15 oz canned kidney beans, drained and rinsed
1/2 tsp chili powder
1/2 tsp table salt
1/4 tsp dried oregano, crushed
1/4 tsp black pepper
1 pound boneless, skinless chicken thigh(s), cut into bite-size pieces
3/4 cup canned chicken broth
12 medium whole wheat tortillas, about 7-inches in diameter each (or corn tortillas)
3/4 cup shredded reduced-fat Mexican-style cheese
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Place garlic, onion, tomatoes, beans, chili powder, salt, oregano and pepper in a 3-quart slow cooker; stir well. Add chicken and broth. Cover and cook on low setting for 5 hours.

Drain off liquid. At this point, I put the liquid in a pan and cooked it on high for about 10 minutes to boil off some of the liquid, then added what was left back to the slow cooker. I think this helped make the dish more flavorful.

To serve, spoon about 1/2 cup of burrito mixture down center of each tortilla; top with 1 tablespoon of cheese. Yields 1 burrito per serving, and 6 servings.