Dinner

Chicken Curry
3 chicken breasts (sprinkle with season salt)
1 pt. sour cream
1 c mayo (less if you want)
1/2-1 TBS curry
1 can cream of chicken
Cut carrots and potato
Spread sauce on bottom of pan, then cover chicken. 350 for 1 hour. I cook this in a crockpot for a few hours with the sauce in, tasted great. Add potatoes and carrots later so they aren't too soft. You can add as much curry as you like, just taste as you go.

Mom's Mexican Stew
I have been craving this stew since Christmas break. These are the instructions my mom sent:
OK---the stew---it is an original that started from a taco soup recipe. I only have general directions because you can add and take away just about anything that sounds good. It's best when cooked in a crock pot for the day, but if you don't have time you can do it on the stove for about and hour---just be sure to stir every so often so it doesn't stick to the bottom. Start with a tomato base---I use tomato sauce---for each can of tomato sauce I use 1/2 can of water. It depends on how tomatoee you like the soup...if it seems too thick, add more water. Add cooked hamburger. Add carrots, corn, beans...any kind, my favorites are pinto beans or pork and beans---I have even used green beans---you can even use more than one kind at a time. Then add pasta. I find that when it is done in the crock pot the pasta can get mushy, so I cook the pasta on the stove and add it to the crock pot about an hour before eating. You can spice it all with a packet of taco seasoning or use your own spices such as chili powder, garlic powder, pepper, minced onions and salt. When you add all those ingredients just be sure the tomato base covers it all, thus you may need to add another can or two.

Hawaiian Haystack
1 Chicken breast cooked and shredded1 Can cream of chicken soup1 C. chicken brothsalt and pepper to tasteMix together in saucepan and let simmer for 5 minutes.Serve over rice and then add desired toppings.Toppings: olives, tomatoes, green onions, cheese, celery, carrots, sunflower seed kernels, roasted almonds, pineapple, coconut, and chow mein or rice noodles (used in picture- they are smaller and crispier than the crunchy chow mein noodles)

Chicken Fried Rice
Would you believe i have never cut up green onions or celery before this dish? It was fun - I felt like a real chef. And the meal turned out great. Don't forget the apron - makes cooking so much more fun!
2 c cooked rice (I used a lot less than this)
4 strips of cut up bacon
2 chicken breasts - cut up
2 cups of frozen peas
1/3 cup green onions - cut up
2 stalks of celery - cut up
1 brown onion - cut up
2 eggs - beaten
soy sauce
Brown bacon - push aside and add chicken and brown, then push aside adn add brown onion and celery and cook slightly. Push aside, add raw eggs and scramble. Add cooked rice, green onion and frozen peas. Stir all the above together as you add soy sauce to taste.

Cheesy Chicken Burrito
1 cup precooked chicken slices1 cup canned black beans, rinsed1 cup cooked brown rice1 cup cooked broccoli1 cup shredded reduced-fat cheddar4 whole-wheat tortillas (8 inches each)1 cup prepared salsaPile chicken, beans, rice and broccoli in a bowl; top with cheddar. Microwave about 3 minutes, stirring once. Divide mixture on tortillas and wrap. Top each with 1/4 cup salsa. Serve with Chips and Salsa.
The skinny 513 calories per serving, 15.4 g fat (5 g saturated), 63.2 g carbs, 10 g fiber, 31.2 g protein