Make it Yourself Monday- Tasty Chicken

Today's recipe is for a nice, easy, and good for you meal. This one is for the crock pot, so it is perfect when you want to avoid the oven in Summer heat, or you have little time at home before you need to hit the baseball diamond. Want to spend the day at the park and have dinner ready when you get home? Try this one, you won't be disappointed! And, on top of the convenience, it is good for you. It only has 154 calories and 4.7grams of carbs per serving (one breast halve). 

You will need;

• 4 boneless, skinless chicken breast halves
• 1/4 teaspoon fresh lemon juice
• salt and pepper to taste
• 1/8 teaspoon celery salt
• 1/4 teaspoon paprika
• 4 ounces of a 10.75 ounce can (condensed) cream of mushroom soup
• 4 ounces of a 10.75 ounce can (condensed) cream of celery soup
• 1 tablespoon and 2-1/4 teaspoons dry sherry
• 1 tablespoon and 1 teaspoon grated Parmesan cheese

*for a bit of spice you may add red pepper to taste.

**You may also add a medium diced onion if desired.

Directions

1. Rinse the chicken breasts and pat dry. Season with the lemon juice, salt, pepper, celery salt and paprika to taste. Place in a slow cooker. Add diced onion if desired. 
2. In a medium size bowl mix the mushroom and celery soups with the sherry/wine. Stir well, then pour the mixture over the chicken breasts and sprinkle in the grated Parmesan cheese.
3. Cook on LOW setting for 8 to 10 hours, OR on HIGH setting for 4 to 5 hours.

You may serve over a bed of noodles or rice if you wish, but to keep the carbs low I just serve with a salad, a steamed vegetable and half of a small baked potato. However you serve it, I hope you enjoy it! 

Make it Yourself Monday- Omega Three Salad

This weeks Make it Yourself Monday is all about healthy, good food! The following recipe is for a Salmon salad that is full of mega three fatty acids. In other words, the great for you stuff! It is especially good for diabetics and anyone who is trying to eat more healthfully.


You Will Need;
 2 Tbsp. of walnut oil (you may substitute canola oil)
 2 Tbsp. white wine vinegar
 2 small cloves garlic, minced
 1/4 tsp. salt, or to taste, but the lower the better! 
 ground black pepper, to taste 
 1/2 cup finely chopped celery
 1 can (15 oz.) pink or red Alaskan salmon (wild is best)- backbone and skin removed
 1/4 cup light canola mayonnaise or other lowfat mayonnaise
 1 Tbsp. freshly squeezed lemon juice
 Salt and pepper, to taste
 4 cups baby spinach leaves
 8 cherry tomatoes, cut in half
1/4 cup finely chopped walnuts


DIRECTIONS
In small bowl, whisk together the first five ingredients for the
dressing and set it aside. Mix celery together with salmon, and toss it with
the mayonnaise and the lemon juice. Season it to taste with salt and pepper.


In a large bowl, toss the spinach with the dressing you made, and then top with the salmon mixture. Place the cherry tomato halves around the platter and then sprinkle the top with walnuts.


Nutritional Information Per Serving:
Calories: 212; Protein: 18 g; Carbohydrates: 3 g;
Sodium: 594 mg; Fat 14 g
Exchanges: 1 Vegetable, 2 Medium-Fat Meats, 1 Fat