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Ingredients 8 skinless chicken breasts , b�ne in 1/2 cup unsalted butter , melted {2} sleeves �f Ritz Crackers , crushed Instructi�ns Directi�ns Preheat �ven t� 350 Melt butter in a micr�wavable dish and set aside. Crush Ritz crackers {I crush mine in a zip baggie} and place crushed crackers �n a dinner plate. Dip the chicken breasts in butter, then c�at with Ritz Crackers, and place �n a lined baking sheet {I use Silpats}.   Bake at 350 degrees f�r 40 minutes. Recipe N�tes Serve with a side �r rice �r veggies. This article and recipe adapted from this site

INGREDIENTS 2 lbs b�neless skinless chicken breast (see n�te) 8 �z cream cheese s�ftened 1/2 cup s�ur cream �r greek y�gurt 4 cl�ves garlic crushed thr�ugh a garlic press 1/4 tsp salt 1/4 tsp gr�und black pepper 1/2 cup m�zzarella cheese 1 cup freshly grated parmesan cheese divided int� 2 half cups T� garnish (�pti�nal): Fresh ch�pped parsley INSTRUCTI�NS C�mbine the s�ftened cream cheese, s�ur cream, garlic, salt, pepper, and 1/2 cup �f the parmesan cheese and mix well. Lay the chicken breasts flat in a large baking dish. Spread the cheese mixture �ver the chicken, then sprinkle the m�zzarella cheese, and remaining 1/2 cup �f the parmesan cheese �ver the t�p. Bake at 375�F f�r 25-35 minutes �r until the chicken reaches an internal temperature �f 165�F. Garnish with fresh parsley and serve warm with y�ur fav�rite sides. Enj�y! RECIPE N�TES: This recipe w�rks best when the chicken breast is relatively thin. If y�u have n�rmal t� thick chicken breasts I rec�mmend cutting them in half s� ...

Flourless Marshmallow Crunch Brownies For the Brownies*: 2 cups white sugar 3/4 cup vegetable oil 4 large eggs 2 teaspoons vanilla 1 1/2 cup dark cocoa powder 1/4 teaspoon salt 1/2 cup chocolate chips or chopped chocolate For the Topping: 1 bag mini marshmallows (10.5 oz. or 5.5 cups) 2 cups chocolate chips (or chopped chocolate) 1 1/4 cups peanut butter 5 tablespoons butter 3 cups Rice Krispies, gluten free if needed (I actually used Cocoa Krispies because I strangely can't find plain here. Not complaining.) Preheat the oven to 350�F. Lightly grease a 9x13 inch baking pan. Combine the sugars and oil and beat until well combined. Add in the eggs and vanilla and whisk together. Beat for about two minutes. Add the cocoa powder and salt to the batter and blend until smooth. Fold in the chocolate chips. Pour into prepared pan. Bake the brownies for about 17 minutes and then top with the marshmallows. Continue baking 8 more minutes (if using a different recipe for the brownies, just mak...

Ingredients 2 lb boneless skinless chicken breasts salt and pepper 1 cup honey 1 cup low sodium soy sauce 1/2 cup ketchup 4 Tablespoons vegetable oil 2 cloves minced garlic or 1 teaspoon minced garlic in oil 1/2 cup onion diced 1/2 teaspoon red pepper flakes Instructions Trim your chicken breasts, sprinkle with salt & pepper and place them in your slow cooker. In a medium bowl, add the honey, soy sauce, ketchup, oil, garlic, onion and red pepper flakes. Stir well to combine. Pour over the chicken in the slow cooker. Cook on low for 3-4 hours or high for 1� to 2� hours. When done, remove chicken from crock pot and cut into chunks. Notes Adapted from Table for Two Nutrition Serving: 1g | Calories: 715kcal | Carbohydrates: 85g | Protein: 52g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 145mg | Sodium: 2668mg | Potassium: 1121mg | Fiber: 1g | Sugar: 78g | Vitamin A: 295IU | Vitamin C: 6.4mg | Calcium: 39mg | Iron: 2.6mg This article and recipe adapted from this site

INGREDIENTS 1 pound boneless skinless chicken breast 1 tablespoon taco seasoning 1 8-oz jar salsa 1 15-oz can black beans rinsed and drained 1 cup frozen corn 1 onion coarsely chopped taco shells and toppings you like INSTRUCTIONS Place all ingredients EXCEPT for the taco shells and toppings in your crockpot. Stir, making sure there's some sauce underneath the chicken so it doesn't end up sticking to the bottom. Cook on LOW for 8 hours or on HIGH for 4 hours. Shred with a fork, then serve with taco shells and your favorite taco toppings. NOTES Nutrition is an estimate and WITHOUT taco shells or toppings, as this will be very individual. This article and recipe adapted from this site

Ingredients 2 lb Boneless Skinless Chicken Breast 2 box Stovetop Chicken Stuffing Mix 2 can Cream of Chicken Soup 1 can 14 oz Chicken Broth Salt & Pepper to taste Instructions Spray slow cooker with non stick spray. Season chicken breasts with salt and pepper. Place in bottom of slow cooker. Sprinkle stuffing mix over the top of the chicken. Whisk together soup and broth until blended and pour evenly over dry stuffing. Cover and cook on high for 4 hours or low for 7 hours. This article and recipe adapted from this site

Ingredients 1 1/2 lbs Chicken Breasts 2 tbsp olive oil 16 ounces mushrooms (sliced) 1 onion (diced, medium) 2 cloves garlic (minced) 1 1/2 cups chicken broth 2 tbsp cornstarch salt and pepper ( to taste) fresh parsley (chopped ; optional) Instructions In a medium skillet, add oil and chicken. Cook on medium-high heat and sear until brown, flip, and brown the other side. Place in slow cooker. In the same pan, add onion and saute until tender. Add to slow cooker. Place the mushrooms, garlic, and parsley in an even layer over the chicken and onions in the slow cooker. Pour in chicken broth and sprinkle with salt and pepper and cook on low for 4 hours. Remove the chicken from the slow cooker, and add cornstarch to the juices and mushrooms. Whisk until smooth. Return chicken to slow cooker and cook until the gravy is thick about 20 minutes. Serve over rice or pasta! This article and recipe adapted from this site