Stove-Top Chicken Bake

1 Pkg. Stove top (Chicken)
1/4 C. Butter (Cut into Chunks)
4 Chicken Breast
1 Can Cream of Chicken Soup (10 oz)
1/3 C. Sour Cream

1) Mix Stuffing, Butter, and 1 1/2 C. Hot Water. Set aside.
2) Place Chicken in 9x13 Baking dish. Mix Soup and Sour Cream; pour over chicken. Top with Stuffing.
3) Bake at 375 for 35 min or until cooked through.

Double Decker Pie

2 C. Skim Milk
1 Pkg. Chocolate Instant Pudding (4 Serv)
1 Pkg. Vanilla Instant Pudding (4 Serv)
1 Tub Cool Whip (8 oz)
1 Gramcracker Pie Crust

1) Mix 1 C. milk and Chocolate pudding for 1 min. Gently stir in 1/2 of the cool whip. Spoon into crust.
2) Poor remaining milk into a bowl with vanilla pudding. Mix for 1 min. Gently stir in the last half of the cool whip. Spread over chocolate pudding.
3) Refrigerate for 4 hours or until set. Garnish with candy pieces or chocolate.

I made this for a family game night and it was a hit. Very smooth and creamy. Great for a chocolate craving.

Chocolate Chip Oatmeal Cookies

1 C. Butter (Room Temp)
1 C. Packed Brown Sugar
1/2 C. Sugar
1 Egg
2 t. Vanilla
2 C. Flour
1/2 t. Salt
2 t. Baking Soda
2 C. Chocolate Chips
2 C. Oats

1) Mix Flour, Salt, Oats and Baking Soda. Set Aside.
2) Cream Butter. Add Sugar and Brown Sugar. Mix well.
3) Beat in Vanilla and Egg. Mix till well incorperated.
4) Add Flour Mixture while mixing. Hand fold Chocolate Chips in.
5) Spoon onto cookie sheets. Bake at 350. till edges start to turn a little golden.

Chocolate Chip Cookies

1 C. Butter (Room Temp)
3/4 C. Packed Brown Sugar
1/2 C. Sugar
1 Egg
2 t. Vanilla
2 1/4 C. Flour
1/2 t. Salt
1 t. Baking Soda
2 C. Chocolate Chips.

1) Mix Flour, Salt, and Baking Soda. Set Aside.
2) Cream Butter. Add Sugar and Brown Sugar. Mix well.
3) Beat in Vanilla and Egg. Mix till well incorperated.
4) Add Flour Mixture while mixing. Hand fold Chocolate Chips in.
5) Spoon onto cookie sheets. Bake at 350. till edges start to turn a little golden.

Healthy Loaded Nachos

Serves: 8 

8 oz. Flour Tortillas (Quartered)
1/2 C. Water
1 T. Canola Oil
1 Lime (Juiced)
1 Lemon (Juiced)
Salt and Pepper
1T. Olive Oil
1 clove Garlic (Minced)
4 Chicken Breast (Diced)
1 t. Chili Powder
1 C. Canned Black Beans (Rinsed Well)
2 oz Green Chilies (Drained)
1 C. Shredded Cheese
2 Tomatoes (Diced)
1 C. Salsa
1/2 C. Green Onion (Fine sliced)
1/4 C. Cilantro (Chopped)
1/4 C. Sour Cream

Chips
1) Preheat oven to 350. Line two baking sheets with parchment paper.
2) In a Lg. bowl mix together Water, Lemon Juice, Lime Juice, and Canola Oil.  Working quickly, dip each Tortilla in the lemon/lime solution.
3) Spread Chips into single layer on baking sheets. Season Salt and Pepper. Bake until chips are crisp and golden, about 12-16 min.

Toppings
1) In a saute pan, heat Olive Oil until warm. Add Garlic and cook for 2-3 min or until fragrant.
2) Add Chicken and Chili Powder, cook until no longer pink, about 8 min. Add Black Beans and stir till warm. Remove from heat.

Serve
1) On a platter spread out half the Chips. Top with half of the Chicken mixture and sprinkle with half the Chillies and Cheese.
2) Top with Remaining Chips and another layer of the Chicken, Chilies, and Cheese. Bake until the cheese is melted, 5-10 min.
3) Sprinkle the Nachos with the Green Onion, Tomatoes, and Cilantro. Serve with Salsa and Sour Cream.

Carbohydrate: 37g
Fat: 21g
Fiber: 5g
Protein: 24g