Slow-Cooker Creamy Tuscan Chicken

Ingredients

• 1 package (20 oz) boneless skinless chicken breasts
• 1 jar (15 oz) Alfredo pasta sauce with roasted garlic
• 1 jar (7 oz) sun-dried tomato strips, cut into thin strips (about 1/2 cup)
• 1/4 cup grated Parmesan cheese SAVE $
• 1 teaspoon Italian seasoning

Preparation

1. Place chicken breasts in the slow cooker.
2. In medium bowl, mix Alfredo sauce, sundried tomatoes, Parmesan cheese and Italian seasoning until well mixed.
3. Pour over chicken breasts. Cover.
4. Cook on Low heat setting 3 to 4 hours or until chicken is no longer pink in center (165°F).

Source
https://www.pillsbury.com/recipes/slow-cooker-creamy-tuscan-chicken

Lisha Mommy Muffins

Ingredients

• 1 1/2 Cups All Purpose Flour
• 1 Tsp Baking Powder
• 1/2 Tsp Baking Soda
• 1/2 Tsp Salt
• 1/2 Cup sweet or unsweetened coconut flakes
• 2 Carrots, peeled & grated, about 1 cup
• 1 apple, peeled and grated, about 1/2 cup (gala, fuji, pink lady or red delicious are good choices)
• 1 cup raisins/golden raisins/craisins
• 2 large eggs
• 1 Tsp Vanilla Extract
• 2 tsps cinnamon
• 1/3 Cup Milk*
• 1/4 Cup Vegetable or Canola Oil
• 1/3 Cup honey

Preparation

1. Preheat oven to 375.
2. Combine all dry ingredients in a large bowl.
3. Add the coconut, apples, carrot and raisins. Toss to coat.
4. Combine the milk, honey, eggs, vanilla and oil. Slowly add to dry ingredients all at once and stir until just combined.
5. Spoon batter into greased or paperlined muffin tins. Sprinkle top of muffins with cinnamon/sugar, if desired.
6. Bake for 15 to 20 minutes.

Source

• http://weelicious.com/2011/04/18/carrot-apple-coconut-muffins
• Marsha's Cookbook

Notes

• These muffins freeze well and are great hot from the microwave for breakfast!
• Makes 2 dozen muffins.
• Swap milk if needed.

Toasted Couscous with Spices and Chicken

Ingredients

• 1 cup israeli couscous
• 1 tablespoon Olive Oil
• 1 small Onion, diced
• 1 garlic clove, minced
• 2 boneless, skinless chicken breasts, cut into 1-inch cubes
• 2 carrots, peeled and cut into 1/2 inch coins
• 1/4 cup diced dried apricots
• 2 cups low sodium chicken stock
• 1 teaspoon Kosher Salt
• 1/4 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon

Preparation

1. In a 2-inch deep sauté pan over medium heat, dry toast the couscous for 3 minutes, until golden brown. Remove to a plate.
2. Heat the oil in the pan. Add the onions and garlic, and sauté for 5 minutes, until soft.
3. Add the couscous back to the pan, along with all the remaining ingredients and stir to combine well.
4. Bring the mixture to a boil, reduce heat, cover, and simmer for 10-12 minutes, until the chicken is cooked through.

Source
http://weelicious.com/2014/04/02/one-pot-chicken-with-toasted-couscous-recipe