Chicken with a lemon & white wine sauce

Ingredients:

• 4 skinless boneless chicken breasts (pound them out)
• 1/4 cup flour
• 2 large eggs beaten
• 1/2 cup bread crumb ( I love Panko style)
• 1 lemon juiced (then sliced)
• 1/4 cup oil (vegetable, or olive oil)
• 1/2 stick of butter
• 1/2 cup white wine (if you wont drink it, dont cook with it)
• 10-20 fresh parsley leaves chopped
• Salt and pepper 

Directions:

1. Pound chicken 
2. Heat oil in skillet on medium-high heat
3. Mix flour with some salt and pepper, dip chicken to this mixture
4. Dip floured chicken into egg wash
5. Dip flour and egg chicken into bread crumbs 
6. Cook chicken in heated oil, (about 4 minutes on each side).
7. Remove chicken and set aside, Add butter to the pan, scrape up any drippings.
8. Add wine, and lemon juice, heat to a boil (stirring frequently) then reduce heat to low.
9. Add Parsley and sliced lemon to sauce.
10. Plate chicken and pour sauce over top

I served with pasta, which I put some of the sauce on too!

WW Slow Cooker Lasagna

Ingredients:

• 1 pound lean ground beef (or I used lean ground turkey)
• 1 onions chopped
• 1 clove garlic (I LOVE garlic, I used a couple)
• 1 16oz can tomato sauce 
• 1 28oz can crushed tomato (I used 16 oz can of diced)
• 1 tsp salt
• 1 tsp oregano
• 1/2 tsp basil
• 1 cup ricotta cheese (low fat)
• 1 1/2 cups mozzarella cheese (shredded and low fat)
• no cook lasagna noodles (about 6)
• 1/2 Parmesan cheese (shredded)

Directions:

1. Saute onion, meat, and garlic in skillet until fully cooked. mixed diced tomato in, then set aside.
2. In a bowl mix ricotta cheese and 1 cup of mozzarella cheese, and Parmesan cheese
3. Spoon 1/3 meat mixture on the bottom of the slow cooker
4. Add some of the tomato sauce
5. Layer that with 3 uncooked lasagna noodle (break to fit)
6. Add 1/3 of ricotta cheese mixture to the layer
7. Repeat the steps again, until all ingredients are used (you should still have 1/2 cup of mozzarella set aside)
8. Cook on low for 4-6 hours.
9. Turn off heat, add that remaining 1/2 cup of mozzarella cheese to top, recover.. remove pot from crock pot and set aside until cheese melts and Lasagna firms (about 10 minutes)

Now Enjoy!!! it was so good! I never cooked lasagna in a slow cooker, and was not to sure about how it would turn out, but it was amazing!  I'm a full time working mom, so lasagna has never been a week night meal, it takes to long, but now it is!! 
This makes 6 pieces about 10 points per slice, If you use ground beef, which I did not.. so Im sure the point value is lower the way I made it.

Smothered Burritos

Ingredients:

• Flour Tortillas
• Shredded Chicken (seasoned with taco seasoning, and onion salt)
• Re-fried Beans
• Shredded Cheese
• Enchilada Sauce (red)
• Diced Green Chilies 
• Jalapenos (for topping)

Directions:

1. Heat tortillas on gas burner, (or microwave if your not lucky enough for the gar burner) 
2. Layer all the ingredients in each tortilla, as you would usually load a burrito.
3. Fold ends of tortilla in and roll the sides over. 
4. Pour a small amount of sauce in bottom of pan, just to cover.
5. Place each burrito folded side down.
6. Cover burritos with the rest of sauce, and top with cheese and jalapeno
7. Cover with foil and place in a pre-heated 350 degree oven for 20 minutes.
8. Uncover pan and cook for 10 minutes more
9. Let it cool for about 5-10 minutes  Then serve!

Super easy! and you can add or subtract any ingredient you want. if you want shredded beef that would be great too. Or if you just want bean and cheese, that will work too! I dont have measurements  because you use as much or as less as you want. However get a bigger can of the sauce, so you will have enough. Unless your cooking for 2,then the 16 oz will work!
Also, dont over stuff burritos! Make this with some mexican rice!!

Mexican Rice

My mother-in-law showed me how to make this, and I have not eaten the pre-made stuff ever again!

Ingredients:

• 2 cups of the 5 minute instant rice (brown or white) 
• 1 1/2 to 2 cups of water or chicken stock 
• 2 T of Vegetable oil
• 8 oz can of tomato sauce
• Onion salt, chili powder (about a tablespoon of each..give or take)

Directions:

1. Heat oil on medium heat, until bubbles form
2. Toss in uncooked rice, stir until lightly golden brown
3. Stir in tomato sauce and 1 1/2 cups of your liquid
4. Add seasonings, heat to boil.
5. Cover and remove from heat for 5 minutes. check it at 4 minutes, if it needs more liquid, add the rest.

Taste it! if it needs more seasoning, add some! Garnish with green onions if you like them, I do!

I'm not sure if this is still the exact way my MIL taught me.. but its how I have been doing it, and she loves it!