2 crock pot dinners and Chicken Enchiladas

[Guest guest]

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> CHICKEN ENCHILADAS

> 8 tortillas (98% fat free)

> 1 can fat free cream of chicken soup

> 1 can green chilies

> 8 oz. fat free sour cream

> 1/2 cup salsa

> 1/2 cup cooked rice

> 1/2 cup chopped mushrooms

> 1/2 cup lowfat cheddar cheese

> 3 chicken breasts - cut into strips or shred

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> She made a lightened up Version:

> Dedee's Enchiladas Casserole

> 4-5 serving tortilla chips (16 per serving)

> 1 can 98% fat free cream of chicken soup

> 3/4 - 1 can green chilies (we don't like it hot)

> 1/2 cup onions and chopped bell pepper

> 1 Tbsp. olive oil

> 8 oz. fat free sour cream

> 1/2 cup salsa or stewed tomatoes

> 1-1/2 cup cooked rice

> 1/2 cup chopped mushrooms

> 1/2 cup lowfat cheddar cheese

> 2 turkey wings- cooked and deboned

> Sauté mushrooms and onions and peppers in small skillet. Combine

> mushrooms, chicken, salsa or tomatoes, rice, and chilies, into a

> baking dish sprayed with non stick spray. Mix soup and sour cream.

> Spread over top and sprinkle with cheese. Bake at 350° 20 - 30

> minutes or until casserole is thoroughly hot and bubbly.

> To Serve Place one serving tortilla chips on the plate and spoon 1/4

> to 1/5 the mixture over the chips! Mmmmmmm good! Even hubby loved

> it!!!

> Each serving is: Points per serving: 9.5

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> *CROCKPOT SHREDDED BEEF SANDWICHES

> 1 (3 lb.) boneless beef roast

> 1 medium onion, chopped

> 1/3 Cup vinegar

> 3 bay leaves

> 1/2 tsp. salt (optional)

> 1/4 tsp. ground cloves

> 1/8 tsp. garlic powder

> 12 hamburger buns, split

> Cut roast in half; place in a crockpot. Combine next 5 ingredients;

> pour over roast. Cover and cook on low heat for 10 to 12 hours or

> until meat is very tender. Discard bay leaves. Remove meat and shred

> with a fork.

> Serve on buns. Serves 12.

> NUTRITIONAL ANALYSIS: One 1/2 cup serving (prepared without salt,

> calculated without bun) equals: 173 calories, 53 mg sodium, 78 mg

> cholesterol, 2 g carbohydrate, 26 g protein, 6 g fat

> DIABETIC EXCHANGES: 3 lean meat

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> *ONE-POT DINNER

> 1/2 lb. lean ground beef

> 1 medium onion, chopped

> 1 cup chopped celery

> 3/4 cup chopped green pepper

> 2 tsp. Worcestershire sauce

> 1 tsp. salt (optional)

> 1/2 tsp. dried basil

> 1/4 tsp. pepper

> 2 cups uncooked no-yolk medium egg noodles

> 1 (16 oz.) can kidney beans, rinsed and drained

> 1 (14 1/2 oz.) can no-salt added stewed tomatoes

> 3/4 cup water

> 1 low-sodium beef bouillon cube

> In a large saucepan or skillet, cook meat until no longer pink;

> drain. Add onion, celery and green pepper; cook for 5 minutes or

> until vegetables are crisp-tender. Add Worcestershire sauce, salt,

> if desired, basil and

> pepper. Stir in noodles, beans, tomatoes, water and bouillon. Bring

> to a boil. Reduce heat; cover and simmer for 20 minutes or until

> noodles are tender, stirring occasionally. Serves 5.

> NUTRITIONAL ANALYSIS: One 1-cup serving (PREPARED WITH lean ground

> beef, no-yolk egg noodles, no salt-added tomatoes, and low-sodium

> bouillon and without salt) equals: 282 calories, 91 mg sodium,

> 29 mg cholesterol, 39 g carbohydrate, 19 g protein, 5 g fat

> Diabetic Exchanges: 2-1/2 starch, 1 meat, 1 vegetable

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