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One of our staples -- chicken & salsa

  • Toss a few boneless, skinless chicken breasts in a slow cooker (3? 4?).
  • Toss in a carton of fresh salsa (not from a jar).

Cook all day. The chicken is great hot -- serve with rice. We use the leftover cooked chicken for all sorts of things -- topping on a green salad; sandwiches; taco filling. It's moist and flavorful.

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Here is an easy one that quilifies for good ol' comfort food!!!!!




Pork Chop Bake


Prep time: 15 minutes

Bake time: 1 hour

Serves: 4

Point value: 3 pts per serving


4 - 1/2 inch pork chops

4 - Med potatoes, peeled and thinly sliced

1 - envelope of Lipton onion-mushroom soup mix

1 1/2 - cups water


Preheat oven to 350 degrees

In a large skillet, brown the pork chops and drain

In a greased (I use cooking spray) 2 quart oblong baking dish, arrange potatoes in the bottom and place the chops on top. Thoroughly blend soup mixture with the water and pour over the chops and taters......cover and bake for 1 hour or until potatoes are tender.


3 grams of fiber

141 calories

7 grams of fat


I changed this a bit and it was super good. Instead of plain water, I used a can of FF mushroom soup and added water to make 2 cups. I mixed the soup, water, and onion soup mix together and it looked a bit odd, so I added a heaping tablespoon of FF sour cream and stirred it together. Other than that, I followed the recipe. YUM. It was good and the "gravy" was rich and yummy.


I also sauteed sliced fresh mushrooms in a pan sprayed with Pam and topped each serving with those.



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