Recipe #243.
                                                  Chicken, Brown Rice and Broccoli

1-2 Pounds Chicken Tenderloins.
1/2 Onion; chopped.
1 Pound Frozen Broccoli.
2 Cups Brown Rice.
4 Cans Reduced Fat and Sodium Chicken Broth.
Water if needed.
2-3 Low Sodium Chicken Bouillon Cubes.
Seasoned Salt Substitute to taste.
Pepper to taste.

Put all of the ingredients into the Crock-Pot.
Stir together well.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

Recipe #242.
                                                          Chicken Corn Chowder

2-3 Pounds Chicken Tenderloins; cut into small cubes.
2 Pounds Frozen Corn.
1/2 Onion; chopped.
2-3 Low Sodium Chicken Bouillon Cubes.
2 Cans Reduced Sodium Cream of Chicken Soup.
2 Cans of Water.
2 Cans of Reduced Sodium Chicken Broth.
Enough Water to finish filling the Crock-Pot at least 3/4 full.

Put all of the ingredients into the Crock-Pot.
Stir together well.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

Recipe #241.
                                                                      Chicken Tacos

3-4 Pounds Boneless, skinless Chicken Breasts or Chicken Tenderloins.
2 Packets Taco Seasoning of your choice.
2-3 Cans Low-Fat and Low-Sodium Chicken broth.
Water; if needed.

Put all of the ingredients into the Crock-Pot.
Stir well.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Serve on Taco Shells of choice; with all the toppings you like.

Recipe #240.
                                                               Chicken Tortilla Soup

1-2 Pounds Chicken Tenderloins; cut into smaller strips.
1/2 Onion; chopped.
3-4 Boxes Low-Sodium Chicken Broth.
2-3 Reduced Sodium Chicken Bouillon Cubes.
2 Cans Black Beans.
1 Can Low-Sodium Diced Tomatoes.
1-2 Packages Soft Whole Wheat Tortillas; cut into strips.
Water; if needed.
1-2 Taco Seasoning Packets.

Put all of the ingredients except the Tortillas into the Crock-Pot.
Try to make it about 3/4 full to make room for the Tortillas later.
Stir together well.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours.
Add the Tortilla strips in during last 1/2-1 hour of cooking time.

Recipe #239.
                                                                Chicken Mostaccioli

1-2 Pounds Chicken Tenderloins.
1/2 Onion; chopped.
2 Cloves of Garlic; chopped.
2 Jars Spaghetti Sauce of your choice.
Water to rinse the jars out.
1 Pound Mostaccioli.
Olive Oil, for browning.
Seasoned Salt or Seasoned Salt Substitute to taste.
Pepper to taste.

Brown the Onion, Garlic and Chicken in the Olive Oil.
Season well while cooking.
Transfer into the Crock-Pot with a slotted spoon.
Add in the Sauce and water.
Stir together well.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours.
Cook the Mostaccioli according to directions.
Serve Sauce and Mostaccioli together.

Recipe #238.
                                                              Chicken Stroganoff

2-3 Pounds chicken Tenderloins.
1 Small Onion; chopped.
2 Cloves of Garlic; chopped.
1 Box of Fresh Mushrooms; cleaned ans sliced.
2 Cans Reduced Fat and Reduced Sodium Cream of Mushroom Soup.
2 Cans Reduced Fat and Reduced Sodium Chicken Broth.
2-3 Low-Salt Chicken Bouillon Cubes.
1-2 Bags No-Yolks Noodles.
Salt or Salt Substitute to taste,
Pepper to taste.
Small amount of Olive Oil.

Brown the Chicken, Onion and Garlic in the Olive Oil.
Transfer into the Crock-Pot with a slotted spoon.
Add in all of the other ingredients.
Stir together well.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours.
Stir in Sour Cream before serving.
Cook Noodles according to directions.
Serve Sauce over Noodles.

Recipe #237.
                                                                   Chicken Alfredo

2-3 Pounds Chicken Tenderloins.
1 Small Onion; chopped.
2 Cloves of Garlic; chopped.
Small amount of Olive Oil.
2-3 Jars Alfredo Sauce; low-fat if you can find it.-
Or to make your own:
1 Cup Lite Cream.
2 Cups Grated Parmesan Cheese.
1/2 Stick Butter; melted.
1% Milk to thin, if needed.
Salt or Salt Substitute to taste.
Pepper to taste.
1 Pound Linguine.

Put the Olive Oil into a nonstick skillet.
Brown the Chicken, Onion and Garlic; lightly, in the Olive Oil.
Transfer into the Crock-Pot with a slotted spoon.
Add in all of the other ingredients.
Stir together well.
Stir in the 1% Milk, if needed, to thin a little more than desired consistency.
It will thicken some as it cooks.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours.
Stir in Sour Cream before serving.
Cook Noodles according to directions.
Serve Sauce over Noodles.