Monthly Archives: April 2013

SLOW COOKER CREAMY ITALIAN CHICKEN

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2 lbs boneless, skinless chicken breasts

1 pkg good seasons Italian dressing mix

1/2 cup water

1 (8 oz) pkg low-fat cream cheese

1 can 98% fat-free cream of chicken soup

place chicken in crockpot.

mix together Italian dressing mix and water. pour over chicken.

cover and cook on HIGH for 4 hours or LOW for 8 hours.

mix together cream cheese and soup in a separate bowl.

carefully remove chicken from crockpot to plate.

pour cream cheese/soup mixture into crockpot and mix together with dressing in bottom.

return chicken to crockpot and mix gently to shred the chicken.

cook on LOW until heated through.

serve with rice or noodles.

LEMON SPONGE PIE

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3/4 cup sugar

2 tbs butter, at room temperature

3 eggs, separated

3 1/2 tbs flour

1/2 tsp salt

juice and grated rind of 2 lemons (enough to yield 1/2 cup juice)

3/4 cup hot milk

9″ unbaked pie shell

cream sugar and butter together using an electric mixer.

add egg yolks and beat well.

add flour, salt, lemon juice and rind. blend thoroughly.

blend in hot milk.

fold in stiffly beaten egg whites. don’t stir them in. you want the whipped whites to kind of float on top of the mixture.

pour into an unbaked pie shell. bake at 375 degrees for 20 minutes. continue to bake at 350 degrees for 20-25 minutes, or until top is nicely browned.

8 servings