Veggies & Chicken

Ingredients
~ 1\4 cup 98% fat free cream of mushroom soup
~ 1\4 cup fat free sour cream
~ 1\2 tsp chopped garlic
~ 1 cup frozen cauliflower florets
~ 1\2 cup frozen bite sized mixed veggies
~ 1\4 cup sliced mushrooms
~ One 5 ounce uncooked chicken breast
~ Salt, pepper, and additional spices to taste

Directions1. Preheat oven @ 350
2. Mix soup, sour cream, garlic and salt.  Add cauliflower, mixed veggies, and mushrooms and stir to coat.  Set aside.
3. Lay a large piece of tinfoil on a baking sheet \7 spray with non stick spray.  Season chicken with salt, pepper & any spice of your choice.
4.  Place chicken in center of the foil & top with veggie mixture. Fold, then seal the top and bottom edge of the foil and then the sides to create a packet.
5. Place baking sheet in the oven & bake for 35 to 40 minutes, until chicken is cooked through.
6. allow packet to cool then slit release steam.

307 cal, 4g fat, 5.25gr fibre

Italian Balsamic Chicken Breast

Ingredients

2 tbsp minced fresh parsley
1 1/2 tsp dried Italian seasoning
1 tbsp olive oil
1 tbsp balsamic vinegar
1/4 tsp black pepper
1 garlic clove, minced
4 skinless boneless chicken breast, 4 oz each

Directions

1. Combine the first 6 ingredient's in a large Ziploc bag. Add chicken to bag. Seal and marinate for at least 2 hours. You can also freeze at this point. Thaw overnight if frozen.

2. Place chicken on grill rack coated with cooking spray.

3. Grill 6 minutes on each side until done.
Or - cook in oven @ 350 F for approx 30 minutes