Whole Wheat Pasta with Sausage, Spinach, and Mushrooms

This is a super hearty and if you use chicken sausage, like I did, super healthy, and most importantly #superdelicious !!

Ingredients
2 Tbsp Olive Oil
3 fully cooked spicy italian chicken sausages (sliced)...most come pre cooked
8 oz package fresh sliced mushrooms
1/3 C chopped shallots
2-3 garlic cloves, minced
1/4 tsp crushed red pepper (optional)
1/2 of a 10 oz bag of baby spinach
3/4 C chicken broth
1/4 C dry vermouth or white wine
3 C dry whole wheat rotini pasta
2 C swiss cheese, shredded
splash of heavy cream

Cook pasta according to package directions.  Note:  Whole wheat pasta usually takes about 20 min, even though most packages say 10-12 minutes.  While pasta is cooking, saute shallots in olive oil over medium heat until translucent 2-3 minutes.  Add garlic and saute another 1-2 minutes.  Add mushrooms, sausage, red pepper.  Add wine and cook until liquid is almost absorbed.  Add spinach, and broth, and toss until spinach wilts.  Add cooked and drained pasta, splash of heavy cream, and cheese.  Stir until cheese melts and sauce thickens.

Lemon Garlic Chicken

ok, so here is another very requested recipe that is so so simple.  The chicken marinates for about 20 minutes and cooks for about another 22....on the grill it would be quicker probably, but I don't have one of those fancy things....I just have my trusty oven.  This is one of my go to recipes....and it is always the dish I make for a guy for the first time (works like a charm) shhhhhh.....
This recipe is designed for 2-3 chicken breasts so double accordingly.

Lemon Garlic Chicken

Marinade:
juice of 1-2 lemons...1/4 C juice (some yield more juice than others)
1-2 cloves garlic (make it as garlicky as you like...keep in mind not all the garlic will end up on the chicken)
1/2 C olive oil
salt, pepper and red pepper flakes to taste (the last part is optional)

2-3 pieces of thin cut skinless boneless chicken breasts (I use this recipe with two, but I think you can stretch it for 3)

Preheat oven to 400 degrees F.  Mix all ingredients for marinade and put in ziploc bag.  Add chicken and "massage" and seal and put in fridge for about 20 minutes.....don't leave in too long or it will start to cook bc of the citrus juice and it will NOT be good.  I use a glass plate with nonstick foil for two chicken breasts.  Place in oven for approx 22 min...if it is thicker cut cook longer until no longer pink inside.  This dish is also good cold in a salad for the next day...you will thank me, because this recipe is awesome.  Please feel free to comment!!!!

Healthy "fried" chicken

I love chicken cutlets, but I do not like the calories.  So I found this recipe and changed it up a bit....I am NOT a mayo person, but you do not even taste it, it makes the chicken moist and the breadcrumbs crispy.

Healthy "fried" Chicken

4 boneless, skinless (thin sliced) chicken breasts
1 cup light (low fat) Mayo
1 tsp dijon mustard
garlic powder, salt, pepper and red pepper flakes to taste (I did a few shakes of each)
1 cup italian seasoned whole wheat bread crumbs
1/2 C grated parmesan

Preheat oven to 400 degrees F.  Mix Mayo, mustard and spices in one bowl.  Combine breadcrumbs and parmesan in another shallow dish.  Coat chicken with mayo, and then coat in breadcrumb mixture, pressing into breadcrumbs to thoroughly coat.  Line 9x13 baking dish with nonstick foil.  Place chicken breasts on foil and bake 22-25 minutes, until no longer pink inside.

Crockpot Chicken Tortilla Soup

ok, so this soup is inspired by my cold....i love soup when I am sick and I am hoping the extra spice will clear me up. I looked at a bunch of recipes to come up with this one...and the best is if you are sick it can cook all day while you lay around on the couch. I am posting now bc people indicated interest, I have not made this yet and will add pictures later. ***USE CROCKPOT LINERS...U WILL THANK ME LATER...ALMOST NO CLEAN UP!*
 Karen's Crockpot Chicken Tortilla Soup
 1 Tbsp olive oil
 2-3 cloves garlic, minced
1 Jalepeno, chopped (optional, but highly recommended)
 1 (14.5 oz can) black beans, rinsed and drained
 1 (14.5 oz can) small white beans, rinsed and drained
1 C of frozen white corn kernels
 2 cans (14.5 oz) Rotel diced tomatoes with green chilis
 1 packet mild taco seasoning mixabout a tsp of Adobo
2 cans low sodium chicken broth (there is a lot of sodium in the taco seasoning)
3 boneless, skinless thin cut chicken breasts
 juice of a lime
 2 Tbsp fresh cilantro (optional)
 cornstarch slurry (1 tsp cornstarch and 1 Tbsp dry sherry, chicken broth or white wine, mix and add at the end)
1/2 C sour cream (optional)
 Garnishes: Tortilla strips (can find in salad dressing aisle near croutons), shredded cheese, avocado

Saute garlic and jalepeno over medium heat for 1-2 minutes. Place crockpot liner in crock, and put in beans, corn, jalepeno/garlic mixture, diced tomatoes, chicken broth, taco seasoning and adobo. Mix well and add chicken breasts. Cover and cook on low for 5 hours (6 hours if you use regular skinless, boneless chicken breasts instead of thin cut) or high for 3-4 hours. When chicken is cooked through, remove and shred with two forks. Put chicken back in soup, squeeze lime juice in and add cilantro and mix. **I thought the soup was a little thin so I mixed 1 tsp cornstarch and 1 Tbsp dry sherry and put the crock on the keep warm setting for an hour to thicken...can use chicken broth or white wine instead of dry sherry, but the liquid has to be cold when you mix or it wont work). *****today I used a roux (equal parts flour and butter and then add some chicken broth and add and whisk into soup) Shut off crockpot and stir in sour cream. Serve with optional tortilla strips, shredded cheese, avocado.

Chicken and Lettuce wraps

These are similar to the Chicken and Lettuce wraps from PF Changs. I love them! Really pretty healthy recipe. This recipe makes a lot of chicken, so I served it over brown rice the next day for dinner and the following for lunch. It looks like a lot of ingredients, but if you prep, you just throw everything together and stir ( : I served this meal with steamed edamame tossed in a little lime juice and sea salt. There are lots of veggies in this meal and it's fun to eat with your hands.

1 Tbsp sesame oil
1 shallot, chopped fine
1-2 cloves garlic, minced
5 oz pkg shitake mushrooms, chopped fine
7 leaves savoy cabbage, shredded, or chopped into thin strips
2 T hoisin sauce
2 T lite soy sauce
juice of a lime
1/4 C white wine
1/4 C fresh cilantro, chopped fine
1 C shredded carrots
1 (8oz) can water chestnuts, drained and chopped
1/8 tsp cardamom
few dashes cinnamon
1/4 tsp ground ginger
breast meat of cooked rotisserie chicken, shredded (approx 4 C)
1/2 C lightly salted roasted peanuts, chopped
2-3 Tbsp bottled peanut sate sauce (found in thai aisle)
ice berg lettuce leaves for serving

Heat sesame oil over medium heat. Saute shallots 3-4 minutes. Add garlic and saute 1 minute. Add mushrooms, carrots, cabbage,and wine and saute until tender and cabbage is wilted down. Stir in hoisin, soy sauce, spices, peanut sauce and saute 2-3 minutes. Add chopped cilantro, and water chestnuts, saute 1 minute. Add chicken, saute 1-2 minutes. Squeeze lime juice over and stir. Mix in peanuts. Peel lettuce leaves off head of iceberg lettuce. Spoon chicken mixture into lettuce wraps, wrap and eat! Serve with edamame.

Roasted Chicken Caprese

This recipe won the 46th National Chicken Cooking Contest (I believe $100,000 prize) on the food network...this recipe is NOT mine, but I wish it was :) just a couple of minor changes were made. It is usually eaten so fast that I never have time to snap pictures...next time I will.

Roasted Chicken Caprese

4 boneless, skinless chicken breasts
Lemon Vinaigrette (recipe follows)
6 medium Roma tomatoes
1 tsp. sugar
1 tsp kosher salt
1/4 C olive oil
8oz fresh mozzerella cheese, cut into 1/4 inch cubes
1/4 C fresh basil, cut into chiffonade
1/2 tsp pepper

Lemon Vinaigrette
2T fresh squeezed lemon juice
zest of 1 lemon
2 cloves of garlic, minced
3/4 tsp kosher or sea salt
1/2 tsp pepper
1/4 C olive oil

Preheat oven to 375 degrees F. Place chicken in a 1 gallon zip lock bag. Add lemon vinaigrette, seal mix around and marinate for 20 minutes in the refrigerator.

Cut each tomato into quarters lengthwise. Place in a medium bowl and toss gently with sugar, salt, and olive oil. Spoon tomato mixture into a 9x13 baking pan lined with nonstick foil. Roast for 30 minutes. Spoon tomatoes and all juices into small bowl. Add cheese, basil and pepper and toss gently. Let sit at room temp while chicken cooks.

Increase temperature to 400 degrees. Remove chicken from zip lock and discard marinade. Place chicken in same pan used to roast tomatoes and bake for 25 minutes, or until no longer pink inside.

To serve place one chicken breast half on each plate, spoon 1/4 of tomato mixture over top. I usually serve this over pasta or brown rice.

Chicken Enchiladas Suizas

Ok, not sure if this authentic, but it IS AWESOME! Had a craving for chicken enchiladas...so i looked at a few recipes and came up with this one...and it was soooo good!

Chicken Enchiladas Suizas

4-5 C shredded rotisserie chicken breast
1 jalepeno, chopped
2 heaping Tbsp sour cream(i used low fat)
1/2 (8oz) jar salsa verde (I used pace, and it was very good)
4 oz pepper jack cheese shredded
6 oz cheddar cheese low fat
7 (8in) flour tortillas
3/4 C heavy cream
1/2 c chicken broth

Preheat oven to 350 degrees. Cover 9X13 baking dish with non stick foil.

mix chicken breast, jalepeno, sour cream, 1/4 c salsa verde and place chicken mixture in flour tortillas. Top with some cheddar and pepper jack cheese and roll up. Place each rolled up tortilla in 9X13 baking dish. Mix heavy cream and chicken broth together and pour over top of tortillas. Pour additional salsa verde over top and sprinkle with additional cheese. Bake for 30-40 minutes until browned on top.

Cornflake Encrusted Oven "Fried" Chicken

This recipe was inspired by a recipe in the Food Network Magazine, but I changed it to suit my tastes....it really came out great, the chicken was so moist from the yogurt and the coating was so crispy! KFC look out ( : I served this with roasted asparagus and leftover quinoa. Warning: I was just throwing this together so the measurements for most of the ingredients are approximate.

Cornflake Encrusted Oven "Fried" Chicken

Cooking Spray
3 large handfuls of Cornflakes (about 2 and1/2 C), crushed slightly
2 C plain bagel chips, processed in food processor
cayenne pepper to taste (I did a few shakes)
3 tsp EVOO (approx, I just drizzled it on until it looked right)
sea salt and fresh ground pepper to taste
1 and 1/2 C plain low fat greek yogurt (2%)
1 tsp dijon mustard
4 skinless, boneless chicken breasts

Preheat oven to 400 degrees

Mix bagel chip crumbs and slightly crushed cornflakes (just crush them with your hands), cayenne, EVOO, salt and pepper in shallow dish. In another shallow dish, mix yogurt and dijon mustard and whisk together.

Coat chicken breasts with yogurt mixture and then coat with cornflake mixture (there should be a lot of cornflake mixture, pack it on), and transfer to 9 X 13 baking dish lined with nonstick foil. When done I put the remaining cornflake mixture over top of the chicken. Spray with cooking spray and Bake at 400 degrees F for 25 minutes.

Pollo Boracho (Drunken Chicken) with a Mango Cucumber Salsa

4 skinless, boneless chicken breasts

Marinade:

2T tequila blanco
Juice of 2 limes
zest of 1 lime
salt and pepper
3 T EVOO
1/2 C Cilantro, chopped
2 cloves garlic, minced

Combine all marinade ingredients and whisk. Place chicken and marinade into large ziploc bag and massage bag to assure that marinade covers the meat. Marinate for about 15 minutes, do not marinate too long, lime juice will start to cook (aka toughen) the chicken.

Mango Cucumber Salsa

1 cucumber, peeled, seeded and diced
2 mangos, peeled and diced
1/2 small red onion diced small
1 plum tomato, seeded and diced
1/2 Jalepeno, very small dice (almost minced)
juice and zest of 1 lime
drizzle of EVOO
1/2 C Fresh Cilantro, chopped fine

Combine all ingredients and let sit in fridge while marinating and cooking chicken. Cook chicken in grill pan or saute pan until done, discard marinade. Top with Mango Cucumber Salsa.

Hungry Girl Chicken

There is this new great website called www.hungrygirl.com and she makes healthy versions of unhealthy things. I made "fried" chicken, inspired by hungry girl.

2 chicken breasts (thin cut)
1/2 C egg beaters
1 T dijon mustard
1 C Fiber one cereal ground in food processor
1/4 parmesan cheese
thyme, garlic powder, cayenne, salt and pepper all to taste
Cooking Spray

Preheat oven to 400 degrees. Coat dish with cooking spray. Mix egg beaters and dijon mustard together in one bowl and ground fiber one, spices and cheese in another bowl. Coat chicken in egg mixture and then in breading mixture. Put in cooking dish and spray with cooking spray. Bake 10 minutes and turn and spray with cooking spray and cook another 10-15 minutes, until no longer pink inside.

POM Wonderful Recipe Contest Entry: Marcona Almond Encrusted Chicken Tenders with a Creamy Pomegranate dipping sauce

I am entering the POM Wonderful Blogger recipe contest, that I learned about from the foodie blogroll, who is also having their own contest involving POM Wonderful. I have posted my recipe here, cross your fingers!!! The Pomegranate Dipping Sauce is not too sweet and has a nice tangy taste. It pleased the discriminating palate of the husband. This recipe would be great for a party as an appetizer, or served with vegetables and cous cous as a main meal. It is easily made ahead up until the chicken going in the oven, and the sauce is versatile. I think the sauce would also work over pork loin.

Pomegranate Dipping Sauce

1 and 1/2 Tbsp. unsalted butter
1 small shallot, sliced thin and separated into rings
1 tsp. sugar
the zest of one orange
1/2 C. POM Wonderful 100% Pomegranate juice
1/4 tsp. dijon mustard
1/4 tsp. cardamom
1/8 tsp. nutmeg
1/4 C. heavy cream
1 Tbsp. Cream Cheese
salt and fresh ground pepper to taste
POM Wonderful Pomegranate seeds for garnish

Melt butter over medium heat and add shallots and sugar. Saute over medium low for approximately 8 minutes, stirring frequently until caramelized. During the last minute, add orange zest and continue stirring.

Add POM Wonderful Pomegranate juice, mustard, nutmeg, and cardamom and whisk to combine. Simmer over medium heat about 8-10 minutes until reduced slightly and syrupy. Add heavy cream and whisk until combined. Add cream cheese and stir until melted. Take off heat, taste and season with salt and fresh ground pepper. Refrigerate until ready to use. This sauce can be made a day in advance, and is easily doubled for a larger recipe. Garnish with Pomegranate seeds, and serve with Marcona Encrusted Chicken Tenders (recipe follows).

Marcona Almond Encrusted Chicken Tenders

1 and 1/2 lb. boneless, skinless chicken breast tenders 1 C. finely chopped Spanish Marcona Almonds
1/2 C. Italian Bread Crumbs
1/4 C. honey mustard
1-2 Tbsp. Extra Virgin Olive Oil for drizzling.
Salt and Pepper to taste

Preheat oven to 400 degrees F.
Combine breadcrumbs, and almonds in a shallow dish. Brush a thin coating of honey mustard on the chicken tenders and coat completely in almond breading mixture.

Place wire cooling rack over baking pan or in Large Baking dish, and place encrusted chicken tenders on rack. Drizzle olive oil over chicken and season with salt and fresh ground pepper. Cook 25-30 minutes (depending on your oven), mine took 25 minutes, or until no longer pink inside. If desired, broil for one minute to further brown the coating. Serve with Creamy Pomegranate Dipping Sauce (recipe above). Chicken can be breaded a few hours ahead of time and placed in fridge until ready to cook.

grilled chicken and potato salad (healthy)

O.K. so is everyone as sick of hot dogs and hamburgers as I am....ok so I am not sick of hot dogs because I LUV then...but here is a recipe for a great chicken marinade (courtesy of my mom) and a low fat Potato Salad, which I modified from a cooking light recipe I found a long long time ago!

Garlic Rosemary Marinade for Chicken

1/2 C fresh lemon juice

1/4 C plus 2 Tbsp olive oil

4 garlic cloves, minced

2 Tbsp minced rosemary (fresh)

2 Tbsp Fleur de sel (which I think is fancy for sea salt)

2 Tbsp Cracked black pepper

Mix all ingredients together and marinade chicken for 20 minutes. I think my mom used about 2 lbs. chicken breasts. Cook on the grill until no longer pink inside.

Creamy Dijon Potato Salad

2 and 1/2 lb. med size red potatoes

1/4 C scallions, sliced thin (green part only)

1/2 C. low fat mayo (Hellmans only!)

1/4 C plain low fat greek yogurt

1/4 C. low fat sour cream

1 tsp sugar

2 Tbsp prepared mustard ( I used a french dijon, use what you have on hand)

1 to 1 1/2 Tbsp white wine vinegar (or apple cidar vinegar)

1/2 tsp salt (or to taste)

1/2 tsp celery seed

1/4 tsp pepper

2 C chopped celery

Cut potatoes into 1/2 inch pieces (leave skins on). Place in large pan and add water to cover. Bring to boil (I usually salt the water). Simmer 20 minutes approx (or until potatoes are tender). Drain. While potatoes are cooking, mix dressing ingredients in small bowl. Combine mayo through pepper and whisk together until combined. Add celery and scallions and fold in. Toss with potatoes gently until coated. I do this while the potatoes are warm still, because they absorb some of the dressing and it makes it more flavorful I think. Cover and chill. I like to make this the night before, because then it is chilled fully and I feel like it tastes better the next day. You can serve it the same day, but I would chill for at least 4 hours. Makes 8-10 servings

Rotisserie Chicken Salad

Rotisserie chicken breast (3-4 C), cooled and shredded
1/2 C light mayo
1 tsp dijon mustard
1/2 C Craisins
1/2- 3/4 C diced celery
onion powder to taste
salt to taste
dill to taste
thyme to taste

mix all ingredients together.

Chicken Satay with Peanut sauce

I use bottled Peanut Sauce, but wanted to make a yummy marinade for the chicken. This would be even better on the grill, but I did it on the stove. I sliced the chicken breasts into strips and put them on skewers, but you can use chicken tenders also. Even without the peanut sauce they were so great!

Chicken Satay with Peanut Sauce

1lb chicken breasts, cut into strips
1 bottle House of Tsang Bangkok Padang Peanut Sauce (found in Thai aisle).
1/2 C chopped dry roasted peanuts lightly salted kind.
marinade:
3 cloves of garlic, chopped or minced
2 tsp coriander
2 tsp light brown sugar
1/4 C Tamari soy sauce
1 T lime juice and zest of 1 lime
3 T olive oil
Cayenne (to your liking---we like it spicy--few shakes)

Soak wooden skewars in water at least 15 minutes (during marination time)
Combine all marinade ingredients and put chicken strips or tenders in marinade, cover and put in fridge for about 15-20 minutes. Skewar each chicken strip or tender. Cook in pan on med for about 2-3 min on each side (until no longer pink inside). Serve with peanut sauce for dipping with chopped peanuts.

Tequila and Lime Grilled Chicken

I got the original recipe from Katie#s: http://goodthingscatered.blogspot.com/2008/05/tequila-and-lime-grilled-chicken.html
I made a couple of changes and I cooked it on the stove (we dont have a grill). Here it is...it was AMAZING! And nice and spicy! I was looking for a great recipe for Cinco de Mayo (late on the BUs). I only used 1 lb of chicken and had lots of extra marinade (dont mix it all in, save it and you can use it on more chicken, shrimp, etc)

Tequila and Lime Grilled Chicken

1 lb chicken breasts (thin sliced)
1/4 C tequila
1/3 C fresh lime juice
1/4 C olive oil
1 C fresh cilantro
2-3 garlic cloves, minced
1 Jalepeno, sliced
1 shallot, roughly chopped
1/2 tsp black pepper
1/4 tsp salt
1/4 tsp ground coriander
1/4 tsp cumin

Add all ingredients except chicken to food processor and blend well. Add chicken to marinade (like I said this makes extra so I put the chicken in a dish and poured just enough marinade to cover the chicken. Cover and refrigerate for 30 minutes (not too much longer because the lime juice will cook the chicken and make it tough). I cooked on the stovetop in a pan on med about 3-4 min on each side, until no longer pink inside.

Parmesan Dijon Chicken

I was looking for a new chicken recipe and I found one!!!! I got it from Erin's Eats. Seriously it is my new fave chicken recipe, so easy and so yummy that i was so sad for the last piece. This cooks up so yummy and crunchy. I made some changes which I highlighted.

Parmesan Dijon Chicken

1/4 c melted butter

2 T Dijon Mustard

3/4 C dry bread crumbs (I used Italian)

1/4 C parmesan cheese

6 boneless chicken breasts (I used 4)

Heat oven to 375 ( I did it to 400), Mix butter and mustard until well mixed, use whisk. Mix bread crumbs and parmesan cheese in large dish.

Dip chicken in butter mixture, coat all sides, coat in bread crumb mixture. Place in single layer on 13 x9 x2 pan. I used nonstick foil to line pan and sprayed the chicken with a bit of oil. Bake 25 minutes at 400 and check for doneness. so yuuM!

lemon garlic chicken

Marinade:

2 T fresh squeezed lemon juice

2 cloves garlic, minced

zest of 1 lemon

1/4 c olive oil
salt and pepper to taste

Marinate 4 thin sliced chicken breasts in this marinade for about an hour (I use a ziploc bag). Then heat a teeny little bit of olive oil over med heat and saute chicken breasts (take out of bag, discard rest of marinade), for about 5 or 6 minutes on each side. I served with roasted rosemary potatoes. It was so good!!!! Comment please!

Roasted Rosemary Potatoes

serves 2

3 red skinned potatoes, cubed (NOT peeled)

Olive oil (enough to coat)

salt to taste

Pepper to taste

garlic powder (couple of shakes)

Preheat oven to 450 degrees. Combine potatoes, olive oil, salt and pepper and garlic powder. Put in casserole dish (uncovered) and cook about 45 minutes.

Crockpot Bruchetta-Feta Chicken

This is a recipe that I made up, it was semi inspired by salsa chicken in a crockpot. This comes out so moist! I ended up using chicken tenders and it came out fine too. I also started using crockpot liners which are a godsend!

Crockpot Bruchetta-Feta Chicken

2 boneless skinless chicken breasts

approx 2 C prepared Bruchetta (I used Costco's Hannah Brand)

A couple of glugs of white wine

Sliced feta cheese ( slice as thin as you can from the block of feta) enough to cover the top of the bruchetta.

Place chicken in bottom of crock and season with a little salt and pepper. Spoon bruchetta topping over chicken, using enough to cover it. Pour a couple of glugs of white wine (or approx 1/2 c) over it and cook on high for 3 hours. A half hour before the dish is done, place sliced feta on top of bruchetta and continue cooking. The bruchetta makes a great sauce with the wine and oil, etc. This would be great over pasta.

Lemon Garlic Chicken

I had some leftover chicken and decided to make some lemon garlic chicken (I just threw this together, so measurements are approx)

Lemon Garlic Chicken (serves 2)

2 skinless boneless chicken breasts

asiago cheese, grated.

marinade:

2 cloves garlic, minced

juice of 2 or 3 lemons

zest of 1 lemon

2-3 Tbsp of EVOO

Place all ingredients for marinade bowl and whisk, and then place in large ziploc bag. Put chicken breasts in bag and marinade for at least 15 minutes or up to an hour (much more and lemon juice will start "cooking" the chicken. Either cook on grill or in pan. While still hot sprinkle some asiago cheese on top so it melts.

Crockpot Mushroom Chicken

I made this last night for dinner and it was so great! I got the original recipe from a great website called: http://www.my-crockpot-recipes.com/ but I modified it a bit (I never follow a recipe). Those modifications are in bold. The only thing I would do differently next time is use an extra pkg of mushrooms. I served it with roasted sweet potatoes and steamed green beans.

Mushroom Chicken in a Crockpot

1 lb boneless skinless chicken breasts (I used 2 large chix breasts and they equaled about 1lb total)

1 pkg chicken gravy mix (the powdered kind)

1 C White Wine (I used dry sherry, and used half to saute the mushrooms and 1/2 in the crock)

1 can cream of mushroom soup (I used cream of chicken)

8 oz cream cheese (I used 6 oz of low fat cream cheese)

1 pkg sliced mushrooms (use two!!!)

1-2 cloves garlic

1 T EVOO

garlic powder and onion powder (your pref--I used a couple of shakes of each)

Saute garlic 1 min in EVOO and add mushrooms and saute another minute, add 1/2 C dry sherry and salt and pepper and cook until there is very little liquid left. In the meantime, place chicken breasts in the bottom of crock and season with salt and pepper, onion and garlic powder and sprinkle dry gravy mix over chicken breasts (I only used about 1/2 the pkg), turn heat off of mushroom mixture and add can of cream of chicken soup and 1/2 c dry sherry and whisk until combined. Pour over chicken and set crock on high for 3 hours. In the last 1/2 hour add cream cheese, cubed and recover and cook for remainder. When done check the chicken for doneness and remove from crock. Whisk sauce together and serve over chicken.