Make it Yourself Monday-Chicken Crock Pot Recipe

I found this recipe on allrecipes.com and made it last weekend while we were at the wine festival, and will be making it again next weekend when we camp with the family. The smell alone send me over the moon! I read all of the reviews and alternate recipes and decided to add onions, wine and mushrooms. But, after we reached our destination, I realized that I had forgotten the cream cheese and/or sour cream. So I just added a bit of wine and it made a great gravy for the mashed potatoes that we did for dinner. Nope, it wasn't a stroganoff, but it was pot licking good for sure! 

Chicken Stroganoff

Ingredients

• 4 skinless, boneless chicken breast halves - cubed
• 1/8 cup margarine
• 1 (.7 ounce) package dry Italian-style salad dressing mix
• 1 (8 ounce) package cream cheese
• 1 (10.75 ounce) can condensed cream of chicken soup
• *mushrooms
• *onions
• *wine
• *sour cream
• 
  
• (*) means optional

Directions

1. Put chicken, margarine, onion if using, and the dressing mix into the slow cooker; mix together and cook on low for 5 to 6 hours. You can add wine or water in the beginning, but leaving it out will give you a crispy chicken outside with a nice juicy inside, so resist the temptation! 
2. Add the cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm. Also add the mushrooms now if you are using them, and you can add some wine too! Just before serving, you can mix in some sour cream if you like. Then shred the chicken and serve over rice or noodles. If you don't make it white, try it over mashed potatoes to see how you like that! You can also use herb and garlic seasoning instead of the Italian dressing, it works the same way! 

What's Up Wednesday-Delicious, yet Sensible Dessert

What do you do when the sweet tooth is yelling at you, but the scales are taunting you? This recipe is from a diabetic cook book, but you don't have to be a diabetic to enjoy its wonderful flavor or benefit from its healthy ingredients. In fact, there is no real "diabetic diet", rather there it is a lifestyle change, a healthier formulary for eating. So when you want, or need to cut back on empty calories, or are looking for a more heart healthy diet, I suggest that you look at recipes deemed "diabetic friendly". These recipes aren't bland and tasteless as you may imagine. In fact, I have found some truly tasty ones. But they all maximize the healthier ingredients, which generally cuts carbs, increases fiber, cuts fats and lessens calories. You really can eat healthier and still satisfy the taste buds!

This recipe is for a Banana Pecan Pie, and, while it looks lengthy, it really is easy and goes pretty fast. One reviewer wrote; 

"What a wonderful looking and tasting dessert! I cannot believe that something this tasty can be this healthy. YUM! The pudding is creamy and thick with a lovely taste and the base is soft, sweet and complements the filling nicely. I especially enjoyed the banana being layered between filling and base. The nuts I thought were a bit bland, next time Ill try toasting them first to bring out a bit more flavor.

I used an unsweetened soy milk in this with good results and choc chip sugar free cookies. I felt the margarine in the filling wouldnt be needed, so I left it out, which worked for us.
Oh and I didnt have a pan the right size, so I just made the recipe in muffin tins for tiny treats. So cute! :)..."

You will need; 

Crust

• 1 cup sugar free cookie crumbs
• ¼ cup finely chopped pecans
• 2 tablespoons margarine

Banana Pecan Pie Filling

• 2 medium bananas (reserved)
• 1 ¾ cups skim milk
• ¼ cup unsweetened apple juice concentrate
• ¼ cup cornstarch
• 2 tablespoons margarine
• 4 teaspoons sugar substitute
• 1 teaspoon vanilla extract
• 1 pinch salt

For Topping

• ¼ cup sugar free cookie crumbs
• ¼ cup chopped pecans

Directions:

1. 1
   To make Crust:
2. 2
   Soften the margarine.
3. 3
   Blend cookie crumbs, pecans, and margarine in a bowl to make the crust.
4. 4
   Press the pie crust into a 9 inch pie plate.
5. 5
   Chill for 30 minutes.
6. 6
   To make Filling:.
7. 7
   In a saucepan, heat all filling ingredients, except margarine, to a boil over medium heat, whisking until smooth (about 10 minutes). Reduce heat and simmer for 1 minute. Scrape into a bowl.
8. 8
   Whisk in remaining 2 tablespoons of margarine until smooth. Cover with plastic wrap and cool to room temperature. Slice the bananas.
9. 9
   In prepared pie plate, arrange sliced bananas in 1 layer. Whisk cooled filling and pour evenly over bananas.
10. 10
    To Make Topping:.
11. 11
    Mix remaining cookie crumbs and pecans together and sprinkle over the filling. Chill the Banana Pecan Cream Pie for 1 hour before serving.

Enjoy! We would love to hear what you think about this recipe. So, if you make it, please remember to come back and share your comments!