It's Monday again, which means it's time for Menu Plan Monday, hosted by Laura over at orgjunkie.com. I think I mentioned before that my menus lately are from savingdinner.com. If you're familiar with The Flylady, then you've probably heard of Leeanne at Saving Dinner. Anyway it's really simple to use, I signed up for 3 months worth of menus. The way it works is once a week I get a link for the new menus. Then I just log in and pick out which menu I want (some of the menus available are regular , heart healthy, low carb, etc.) for the week. It's got a shopping list as well which is organized by section of the grocery store.
Monday: Crock Cooker Lemon Chicken, Salad, brown rice
Tuesday: Chicken Ratatouille Pasta, Salad
Wednesday: Leftovers/Fend for yourself night
Thursday: Turkey Broccoli Salad,
Friday: Tomato-Herb Scallops
Saturday: Turkey burgers
Sunday: Grilled Creole Pork Chops, sweet potatoes, salad
I wanted to share today's recipe with you, it's one we haven't tried before, we'll see how it turns out.
Crock Cooker Lemon Chicken
1 teaspoon dried oregano
1/2 teaspoon seasoned salt
1/4 teaspoon black pepper
6 (6-oz.) boneless skinless chicken breast halves
1/4 cup low sodium chicken broth
3 tablespoons lemon juice
1 1/2 teaspoons minced garlic
1 1/2 cups low fat sour cream
2 teaspoons chopped parsley
In a small bowl or cup, combine oregano, seasoned salt and black pepper; rub over chicken then place in a slow cooker. In a small bowl, combine chicken broth, lemon juice and garlic; pour over chicken. Cover and cook on LOW for 4 to 6 hours or until chicken is cooked through. Remove chicken from slow cooker and keep warm. Add a little of the cooking liquid to the sour cream, then add sour cream and parsley to slow cooker; cover and cook for 15 minutes or until heated through. Serve sauce with chicken.
NUTRITION per serving: 214 Calories; 3g Fat; 41g Protein; 4g Carbohydrate; trace Dietary Fiber; 103mg Cholesterol; 261mg Sodium. Exchanges: 0 Grain (Starch); 5 1/2 Lean Meat. Points: 5
SERVING SUGGESTION: Steamed red skin potatoes and steamed green beans.