Southwestern Chicken Salad in Avocado Bowls

FB Source: Low Carbing Among Friends

ORIGINAL Source: George Stella’s “Real Food Real Easy” Cookbook

Ingredients:

2 cups cooked chicken, shredded
2⁄3 cup sour cream
3 tablespoons chunky salsa
1 tablespoon fresh chopped cilantro
1 teaspoon lime juice
2 avocados

Directions:

1. Fold chicken, sour cream, salsa, cilantro, and lime juice together in a large bowl, shredding chicken with a fork until your desired consistency is reached.
2. Cover and refrigerate chicken salad for 30 minutes for the ingredients and flavors to mingle, or skip to the next step to serve immediately.
3. When you are ready to serve, slice the avocados in half lengthwise and remove the pit. Use each half as a serving bowl for 1 person, stuffing chicken salad into the empty pit cavity and then mounding heaping spoonfuls over top of the entire surface of the avocado half. Serve garnished with fresh cilantro.

George’s Tips | When shopping, look for a chunky salsa without any added sugar or corn syrup in the ingredients list. I've found that Pace’s Chunky Salsa does not add sugar and they should be readily available in any grocery store.

Variation | Give the salad more texture by adding 2 tablespoons of diced green bell pepper or a few teaspoons of diced jalapeño pepper, if you like spice. You can also serve topped with shredded Cheddar jack cheese and chopped bacon for even more great flavors!

Based on 4 servings:

Nutrition Facts

Serving Size 222 g

Amount Per Serving

Calories  397 Calories from Fat  268

% Daily Value*

Total Fat  29.8g 46%

Saturated Fat  9.8g 49%

Trans Fat  0.0g

Cholesterol  71mg 24%

Sodium  143mg 6%

Total Carbohydrates  11.2g 4%

Dietary Fiber  6.9g 28%

Sugars  0.9g

Protein  23.6g

Vitamin A 9% • Vitamin C 18% Calcium 7% • Iron 7%

Chicken Rollatini

FB Source: Julie Morgan

Ingredients:
2 Boneless Skinless Chicken Breasts
3/4 cup Italian Seasoned Bread Crumbs
1/2 cup grated parmesan cheese
1/2 cup grated mozzarella
2 eggs, beat and set aside
3/4 cup fresh chopped spinach (can use frozen, make sure it is thawed and dry)
6 Tbsp Ricotta cheese
Olive Oil
1 1/2 cup Favorite Marinara sauce (Or you can make your own with 2 cans crushed tomatoes, 3 diced garlic cloves and 1/4 cup olive oil and salt to taste)

Directions:

1. Preheat oven to 450 deg.
2. Place chicken breast in Ziploc bag and pound to about 1/4 inch thick. Cut in half so you have two cutlets. Do this with both breasts.
3. Combine bread crumbs and 3 Tbsp of the parmesan in one bowl. Set aside
4. Place eggs in separate dish.
5. In small bowl mix ricotta, mozzarella, parmesan and spinach. 
6. Lay chicken down on cutting board. Salt and pepper the breasts. Add some of the ricotta mixture and roll the chicken up. Dip in egg and then coat with the bread crumb mixture. Place in baking pan seam-side down and sprinkle with olive oil. 
7. Bake for 25 minutes. Remove from oven and top with marinara and sprinkle with mozzarella and parmesan. Return to oven and bake 3 more minutes or until cheese is melted.

Creamy Slow Cooker Chicken Noodle Soup

FB Source: Julie Morgan

Ingredients:
1 (32-ounce) container chicken broth
3 cups water
1½ cups sliced carrots (3 medium)
1½ cups sliced celery (3 stalks)
1½ cups sliced fresh mushrooms (4 ounces)
¼ cup chopped onion
1½ teaspoons dried thyme, crushed
¾ teaspoon garlic-pepper seasoning
3 ounces cream cheese, cut in cubes
2½ cups chopped cooked chicken (about 12 ounces)
2 cups dried egg noodles

Directions:

1. In a 5- to 6-quart slow cooker, combine broth, water, carrots, celery, mushrooms, onion, thyme and garlic-pepper seasoning. 
2. Cover and cook on low-heat setting for 6-8 hours or on high-heat setting for 3-4 hours. If using low-heat setting, turn cooker to high-heat setting. 
3. Stir in cream cheese, then chicken and uncooked noodles. Cover and cook for 20-30 minutes more or just until noodles are tender.

YUMMY. No canned creamed soups in this!

Slow Cooker Chicken and Next Day Chicken Noodle Soup

FB Source: Carl Barbaro

Two Recipes in one post!

Slow Cooker Chicken

Ingredients:
1 Whole Chicken - thawed
Seasoned Salt
Garlic Power
Italian Seasoning
1 Box Chicken Stock (for after the chicken is cooked and taken out)

Directions:

1. **If chicken is frozen make sure to THAW it out first!!** Unwrap the chicken and discard the insides.
2. Rinse off the chicken
3. Spray your crock pot with non-stick cooking spray or rub it down with butter.
4. Place the whole thawed chicken into the crock pot and add seasoning to the top! (as little or as much as desired, although it doesnt take much.)
5. No water or stock needed the chicken will create its own juices!!
6. Set your slow cooker on LOW cover and let it cook for about 6-7 hours.
7. Serve your chicken for dinner, but, and this is an important step, **make sure to keep the juices and bones from the chicken for your soup**!! Add a box of Chicken Stock to the left over juice from the chicken in the slow cooker and let the bones simmer in it over night!

Next day Chicken Noodle Soup


Ingredients:
1-2 boxes of Chicken Stock
Carrots
Celery
Corn
Left over Chicken
Egg Noodles

Directions:

1. After you have allowed the broth and bones to simmer over night you can now strain the bones from the juice and discard.
2. Add the other 1-2 boxes of chicken stock depending on how much soup you want to make. (add water if still not desired amount)
3. Cut up vegetables and add them to the broth and let them cook on low or high until tender (about 4-5 hours depending on the crock pot setting)
4. Add Noodles and Chicken when vegetables are done! DO NOT ADD NOODLES UNTIL ABOUT 5 MIN BEFORE YOU EAT ( they will get soggy if they continue to cook)

ENJOY!!

Fall-Off-the-Bone Chicken Soup

FB Source: Carl Barbaro

Original Source: Eat Drink Paleo

Ingredients:
1 whole free range chicken
2 celery sticks, washed
2 carrots, washed and peeled
2 spring onion bulbs (go for the green onions with more developed white bulbs) or 1 brown onion, cut into quarters
3-4 bay leaves
A few coriander (cilantro) stems and some leaves
2 garlic cloves, peeled and cut in half
1 tsp whole black peppercorns
2 litres cold water
2 medium white potatoes, peeled and cut into small cubes*
2 tsp Celtic salt or sea salt

1-2 large pots

Directions:

1. Firstly cut your chicken into 4 pieces. Use kitchen scissors to cut through one side of the spine and along the breast bone on the other side. Cut off the thighs from each half and you will have quarters. Place chicken in a large pot and cover with two litres of cold water. Place on the stove and turn the heat to high.
2. While the water is coming to boil you can prepare the rest of ingredients. What I do next is add bay leaves, garlic and peppercorns to the chicken stock. I then cut one of the celery sticks and one of the carrots into 3-4 pieces and add to the stock along with the white onion. I tear coriander leaves off the stems and save those for later; I add the stems as well as a few fresh leaves to the stock. The rest of the vegetables will be added in the second part of cooking. That’s it! Bring it to boil, then bring the heat down to low simmer and cover with a lead. Every now and then you can skim off the foam but we are going to strain the liquid so don’t worry too much about it. Cook for 1 hour 30 minutes. Make sure it doesn’t boil or cook on high heat, low and steady is a secret to super soft chicken.
3. While the stock is cooking you can prepare the rest of the vegetables. Peel and cube the potato, slice the second halves of celery and carrot, and wash the coriander leaves.
4. By this stage the smell of chicken soup would have filled your house and you’re now ready for phase number two. Remove chicken pieces on to a bowl or a chopping board and let them cool down so we can work with the meat. Strain the rest of the liquid into another pot. You can use some of the cooked veggies but I like to discard those and use freshly chopped ones for some crunch.
5. Add salt, potato, celery and carrot to the strained stock. Bring to boil, then turn down to low simmering and cook for 10-15 minutes or until potato is soft to bite. While cooking, remove chicken skin and separate the meat. Tear the meat into thin strips and return to the soup at the end. Turn the heat off, throw in a handful of coriander leaves and some diced green onion and cover with a lid to set for a few minutes before serving.

Mexican Chicken Salad Wraps-Pinwheels

FB Source: Mary Asbury

ORIGINAL Source: Divas Can Cook

Ingredients:
8 oz. cream cheese, softened
1-2 Tablespoons Spicy Ranch Dressing
10 oz can Rotel Mexican Lime & Cilantro dice tomatoes, drained
¼ -1/2 cup red onions, diced
2 chicken breast, seasoned, cooked & shredded
1 cup Colby jack cheese or Mexican blend cheese, shredded
2 cloves garlic, minced
2 teaspoons chili powder
½ tablespoon oregano
salt and pepper to taste
6 large flour tortillas

Directions:

1. Add all ingredients to bowl, mixing after each ingredients.
2. Taste and adjust seasonings if needed.
3. Spread onto flour tortilla, leaving about an inch all the way around.
4. Roll tightly.
5. Wrap in seran wrap and refrigerate rolls for an hour.
6. Slice about 1-1½ inch thick.

Serve.

Notes
~TIPS~ Add more Mexican flavaaaah! Toss in some roasted corn, taco seasonsing and black beans! Use different color tortillas for a colorful platter!

####################################################
This recipe came from Divas Can Cook which is
Old School Cooking For The Modern Woman.
Make sure you go check out the website for more great recipes.
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Read Morehttp://divascancook.com/2012/02/easy-mexican-chicken-salad-wraps.html

Crispy Southwest Chicken Wraps

FB Source: Pampered Chef with Cathy Zastoupil

Ingredients:
1 cup cooked rice, warm or at room temperature 
1 cup cooked, shredded chicken (or other leftover meat, like shredded pork or beef)
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
2 cups shredded cheese (I use a combination of Monterey jack and sharp cheddar)
Sour cream (optional)
6 burrito-sized flour tortillas

Directions:

1. Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. 
2. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: I like to dollop little bits of sour cream over the cheese before arranging chicken and rice mixture down the center – it makes the wraps delightfully creamy.)
3. Roll stuffed tortillas, leaving edges open and slightly flatten the wraps with the palm of your hand. 
4. Spray seam-side of the wrap lightly with cooking spray.
5. Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. 
6. Arrange wraps, seam-side down, in pan or griddle and cook until golden brown and crisp, about 2-3 minutes per side. Cooking them seam-side down first helps seal the long edge so they don’t fall apart. 
7. Transfer to a plate and repeat with remaining wraps. Serve warm.

Yield: 6 wraps

Crunchy Honey Garlic Pork Chops

FB Source: Jana Guest

Ingredients:
6-9 pork chops (not too thick, you can use boneless pork loin)
2 eggs
4 Tbsp water
2 cups flour
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
Canola or vegetable oil for frying chops

Glaze:
1 Tbsp chopped garlic
2 Tbsp butter
1 1/2 cups honey
1/2 cup brown sugar
1/2 tsp  ginger
dash of cayenne pepper (to your taste)
1/2 cup soy sauce

Directions:

1. Whisk the eggs and water together in a shallow dish.
2. Mix the flour, salt, pepper, and garlic powder in another shallow dish.
3. Dip the chops in the flour, then over into the egg. Then back over into the flour mixture once again. This is what puts the extra crispy coating on the chops. Be sure to get plenty of flour on in this last coating, then shake them a little and place in a pan with about a half inch of oil. Be sure the oil is hot, but not too hot or the chops will cook too fast. You need to get it good and hot and then turn to about medium.
4. Cook for about 6 minutes on each side. Try not to turn more than twice or your breading will come off.
5. Remove from the pan to a 9"x13" baking dish.
6. To make the glaze, saute the garlic a little in the butter. Add the honey, soy sauce, brown sugar, cayenne, and ginger. Bring to a boil then reduce to low and simmer for about 5 minutes. Watch this carefully because it will foam and might boil over.
7. Pour 1/2 of the glaze over the pork chops. Flip them over and pour the other 1/2 over the other side. Bake uncovered in a preheated 350 degree oven for about 20-25 minutes. This sets the glaze and finishes them to be sure they are cooked through.

~Works great with chicken too!!!

Olive Garden Chicken Marsala Recipe from Metabolic Cookbook

FB Source: High Protein Foods

http://tiny.cc/Metabolic

Ingredients:
4 chicken breasts, boneless & skinless
1/2 cup flour
Salt to taste
Pepper to taste
Dried oregano to taste
4 Tbsp oil
4 Tbsp butter or margarine
2 cups fresh mushrooms, sliced
1 cup Marsala wine

Directions:

1. POUND chicken breasts between sheets of plastic wrap until about 1/4" thickness.
2. COMBINE flour, salt, pepper and oregano in a mixing bowl. Dredge chicken pieces in the flour, shaking off any excess.
3. HEAT oil and butter in a skillet over medium heat. Cook chicken breasts on medium heat for about 2 minutes on the first side, until lightly browned. Turn breasts over to cook other side, then add mushrooms to skillet. Cook breasts about 2 more minutes, until both sides are lightly browned. Continue to stir mushrooms. Add Marsala wine around chicken pieces.
4. COVER and simmer for about 15 minutes.
5. TRANSFER to serving plate.

Chile Relleno Casserole

Source: Pantry Friendly Cooking

Ingredients:
2 cups cooked shredded chicken
1 diced onion
3 cans green chilies
1 cup cubed cheese

1/4 cup flour

1 1/2 cups milk

4 eggs

Pinch of salt

Pinch of pepper

Directions:

1. Preheat oven to 350 degrees.
2. Layer chicken, onion, green chiles and cheese in a 9 x 11 baking dish.
3. Mix together flour, milk, eggs & salt and pepper. Pour over the chicken layer.
4. Bake 35-40 minutes at 350 degrees.

Chicken Enchilada Dip Roll-Ups

Sherri Butler to Hillbilly Recipes.

Ingredients:
2 - 8 oz. packages cream cheese, softened
1⅓ cup shredded Mexican blend cheese
1 teaspoon garlic, finely minced (I used my garlic press) 
1½ Tablespoon chili powder
1 teaspoon cumin
Cayenne pepper to taste
Salt to taste
1 Rotisserie chicken, skinned and shredded - If you can find a southwest flavored chicken, that would be even better.
½ bunch cilantro, chopped
4 green onions, chopped
10 oz. can Rotel tomatoes
1 package jalapeno cheddar tortillas

Directions:

1. Mix cheeses together until well blended.
2. Add all remaining ingredients and mix well. 
   Cover and refrigerate for at least one hour.
3. Place one heaping spoonful onto tortilla. Spread to edges using a metal spatula.
4. Roll and cut into slices.

Creamy White Chicken Alfredo Lasagna

Alishia Willardson

Ingredients:
2 cups shredded cooked chicken breasts 
1 can (14 oz.) artichoke hearts, drained, chopped
1 pkg. (8 oz.) Shredded Mozzarella Cheese, divided
1/2 cup Grated Parmesan Cheese
1/2 cup chopped drained oil-packed sun-dried tomatoes
2 pkg. (8 oz. each) Cream Cheese, softened
1 cup milk
1/2 tsp. garlic powder
1/4 cup tightly packed fresh basil, chopped, divided
12 lasagna noodles, cooked

Directions:

1. HEAT oven to 350°F.
2. COMBINE chicken, artichokes, 1 cup mozzarella, Parmesan and tomatoes. Beat cream cheese, milk and garlic powder with mixer until well blended; stir in 2 Tbsp. basil. Mix half with the chicken mixture. 
3. SPREAD half the remaining cream cheese mixture onto bottom of 13x9-inch baking dish; cover with 3 noodles and 1/3 of the chicken mixture. Repeat layers of noodles and chicken mixture twice. Top with remaining noodles, cream cheese mixture and mozzarella; cover. 
4. BAKE 25 min. or until heated through. Sprinkle with remaining basil. Let stand 5 min. before cutting to serve. 

Gluten free: GF noodles.

Original recipe from tasteofhome.com

Avocado Chicken Salad

Health is Wealth

Ingredients:
2 or 3 boneless, skinless chicken breasts
1 avocado
1/4 chopped onion
juice of 1/2 a lime
2 Tbsp cilantro
salt and pepper to taste.

Directions:

1. Cook chicken breast until done, shred, and then allow to cool.
2. Mix with all other ingredients.

Enjoy!

Chicken Bombs

Carly Gill

Ingredients:
*Makes 10 Chicken Bombs
5 boneless, skinless, chicken breasts
5 jalapeño peppers
20 strips of bacon
4 oz cream cheese, softened
1 cup grated Colby Jack cheese
salt and pepper to taste
1 cup BBQ sauce (find something with low sugar)

Directions:

1. Slice chicken breasts in half WIDTH wise (Each half will make 1 Chicken Bomb). Place between two pieces of wax paper and pound to 1/4 inch thickness. *A rolling pin also does the trick. Season each with salt a pepper. 
2. Slice jalapeños in half LENGTH wise and remove seeds, ribs, and the end with the stem.
3. In a small bowl, mix your softened cream cheese with your grated colby jack.
4. Fill each jalapeño half with about 1 Tbs cheese mixture. (Sometimes I use more)
5. Place 1 jalapeño half at the end of each pounded breast piece. Roll over and together. *It doesn't always close the way you think it should. No worries! The bacon will pull it all together.
6. Wrap each breast piece with 2 slices of bacon. I do 1 at a time (obviously), and just sort of wrap tightly and tuck the ends of the bacon under the strips. It all comes together in the cooking process. I promise you do not need toothpicks! 
7. Preheat your grill to 350 degrees. Cook over indirect heat for 20-25 minutes; turning every 4-5 minutes. Baste chicken with BBQ sauce each time you turn it. Giving it one final basting right before it's done. Chicken is ready when it reaches an internal temp of 165 degrees. If you don't have a meat thermometer, pierce chicken with a fork. If juices run clear, it's done!
8. Bake, uncovered, at 375 degrees for 30 minutes,basting with BBQ sauce a few times during cooking. Baste once again when finished, and place under broil setting for a few minutes so bacon can crisp completely.

Susan Bartlett's Chicken Spaghetti

Chicken Spaghetti

Ingredients:

3 large boneless skinless chicken breasts
1/2 cup water
1/2 onion chopped

1 package dry spaghetti sauce mix

2 small or 1 large can cream of chicken soup

1 stick of butter

8 oz pkg of cream cheese

Directions:

1. Put first 4 ingredients in a slow cooker for and cook on low 5-6 hours.
2. Then add cream of chicken soup and butter (margarine will work but it's not as good) Stir it in till the butter is melted.
3. Shred the chicken. *You can let it continue to cook or go directly to the next step.
4. An hour before serving, add cream cheese, stirring occasionally to incorporate the cheese.
5. Serve over thin spaghetti or angel hair pasta.

I have served it over regular noodles and it's just not the same.  Sounds funny, I know but it's so much better with the thin spaghetti noodles.  My husband doesn't like angel hair so I stick with the thin spaghetti.

The sauce makes a lot so you can either boil a 16 oz package of noodles and add it to the sauce or just boil enough noodles for your dinner and freeze the rest of the sauce for another night.  Probably makes 12 good servings.

I fed the missionaries last night and they could not get enough of this.  The only reason they stopped was because I had to save some for my son that was coming home from a Scout trip.  They had 3rds, my boys had 2nds and it was gone.  It feeds a large family or a medium sized one with plenty of leftovers........unless you are feeding the missionaries.  LOL

*Stacie says: "I cooked my 3 frozen chicken breasts on high for 3 hours, took them out and shredded them in my Kitchenaid, and then put the chicken in the fridge until the rest of the sauce was ready. My chicken was tender and most, and not overcooked or dry, which is what normally happens when chicken is left in the slow cooker for a long time. Once I added the cooled chicken back to the sauce, it took less than 5 minutes to bring it back to a heated stage. :)
"Also, I am NOT a professional photographer. This pic does NOT do justice to the deliciousness that awaited us after I snapped the pic! ;)"

Chicken Tortilla Slow Cooker Soup

Sherry Kirkpatrick Patterson

Ingredients:
1 pound shredded, cooked chicken
15 oz can whole peeled tomatoes, mashed
10 oz can enchilada sauce
1 medium onion, chopped
4 oz can chopped green chile peppers
2 cloves garlic, minced
2 cups water
14.5 oz can chicken broth
1 tsp cumin
1 tsp chili powder
1 tsp salt
1/4 tsp black pepper
1 bay leaf
10 oz package frozen corn
1 Tbps chopped cilantro
7 corn tortillas
vegetable oil

Directions:

1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. 
2. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
3. Preheat oven to 400 degrees F (200 degrees C).
4. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
5. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

Baked Fried Chicken

Teresa Bradley

Ingredients:

Chicken Breast Tenderloins

Milk, enough to cover chicken in a bowl.

1/2 stick (1/4 cup) Butter
1/2 tsp. Salt
1 T Season All
3/4 tsp Pepper
1 c. Flour
2 tsp. Paprika

Directions:

1. Place thawed chicken breast tenderloin strips in a bowl of milk. Let soak for 20-30 min.
2. Preheat oven to 400 degrees. Cut 1/2 stick of butter into a few pieces and place in a 9x13 pan. Melt butter in pre-heated oven.
3. Spread melted butter around the bottom of the pan. Lightly spray the pan, if needed, to make sure that there are no dry spots.
4. Mix dry ingredients in a Gallon Size Ziploc or Large Bowl.
5. Shake excess milk off of chicken and completely coat each piece with the seasoning mix. You can either shake the chicken in the bag, until coated, or dip each piece in the bowl until coated.
6. Place each piece of chicken in the pan.
7. Cook for 20 min. Turn each piece of chicken and continue cooking for 20 more minutes, or until cooked through.

ENJOY!

I am pretty sure that I have discovered the KFC secret recipe! It is DEAD ON! It is also baked...not fried and there isn't any skin! So you get to enjoy the taste of the seasoning, instead of pulling it off because of the slimy skin!

This is super easy and you are TOTALLY going to love it!

Chicken Enchilada Dip

SkinnyWrapCowgirl

Ingredients:
1 pound boneless, skinless chicken breasts, grilled and shredded (I season my chicken with fajita seasoning or even Montreal Steak Seasoning prior to grilling.)
1 (8 ounce) package cream cheese, softened
1 cup mayonaise
1 (8 ounce) package shredded Mexican blend cheese
1 (4 ounce) can diced green chili peppers
1 jalapeno pepper, finely diced (use more if you like more heat)

Directions:

1. In a medium bowl, combine shredded chicken, cream cheese, mayonnaise, shredded cheese, green chile peppers and jalapeno pepper. 
2. Transfer the chicken mixture to a medium baking dish. 
3. Bake uncovered at 350 degrees for 30 minutes, or until the edges are golden brown.

I made a DOUBLE batch for a shower last year. We stood around and ate the whole pan. This is perfect for Fall get togethers! 

Roasted Garlic Chicken Puffs

Hillbilly Recipes.

Ingredients:
1 lb chicken breasts
2 8-oz pkgs cream cheese
1/2 cup shredded Swiss
1/2 cup shredded sharp cheddar
2 Tbsp fresh chopped garlic
2 tsp chives
1/2 cup green onions
4 cans Refrigerated crescent roll dough

Directions:

1. Cook chicken and shred into fine chunks. Add minced garlic to cooking chicken and cook until garlic is browned/reduced.
2. Place remaining ingredients in a mixing bowl, add warm chicken mix and incorporate.
3. Spoon approximately 2-3 tbsp of filling into canned crescent roll and cook as per directions. It is better to over-stuff the rolls and have it ooze from the sides.

I recommend buying at least 4 cans of the large flaky rolls as the mixture goes a long way.

Slow Cooker Balsamic Chicken

Easy Recipes, Healthy Eating Ideas

Ingredients:
1 tsp garlic powder
1 tsp dried basil
1/2 tsp salt
1/2 tsp pepper
2 tsp dried minced onion
4 garlic cloves, minced
1 Tbsp extra virgin olive oil
1/2 cup balsamic vinegar
8 boneless, skinless chicken thighs (about 24 ounces) or breasts
sprinkle of fresh chopped parsley

Directions:

1. Combine the first five dry spices in a small bowl and spread over chicken on both sides. Set aside.
2. Pour olive oil and garlic on the bottom of the slow cooker. Place chicken on top. Pour balsamic vinegar over the chicken.
3. Cover and cook on high for 4 hours.
4. Sprinkle with fresh parsley on top to serve.

By Metabolic Cooking Book: http://tiny.cc/Metabolic