Bacon Ranch Chicken


Bacon Ranch Chicken
1 lb. frozen chicken thighs, boneless, skinless
2 strips of bacon, cooked and crumbled
Dash garlic powder
1 (1 oz) packet dry ranch dressing mix
1 (10.75 oz) can 98% fat-free condensed cream of chicken soup
2 TB light cream cheese
¼ c. nonfat greek yogurt

Spray 2 quart slow cooker with non-stick cooking spray and place chicken in the crock pot. Mix the bacon, garlic, ranch dressing mix, soup, cream cheese and yogurt together and pour over the top of the chicken. (This can be very salty. Could use ½ the Ranch mix or use Alfredo sauce powder.) Cook on high for 3-4 hours or low for 6 hours. Shred chicken with two forks. Serve over pasta or spaghetti squash.
Yield: 4 servings. Per serving= 200 Calories; 8g Fat (35.7% calories from fat); 25g Protein; 8g Carbohydrate; trace Dietary Fiber; 99mg Cholesterol; 916mg Sodium.

Pork Chops with Orange Dijon

I would have liked more orange flavor.

Pork Chops with Orange-Dijon
1 lb pork loin chops
1/2 tsp thyme
1 c. sugar free orange marmalade
1/4 c. Dijon mustard

Place pork chops in 2 quart slow cooker. Combine thyme, marmalade and Dijon mustard and pour over chops. Cook on high3 to 4 hours.
Yield: 4 servings. Per serving= 148 Calories; 5g Fat (22.1% calories from fat); 15g Protein; 21g Carbohydrate; trace Dietary Fiber; 36mg Cholesterol; 217mg Sodium