Wednesday, July 02, 2008

Well, I missed doing this last week but I am REALLY looking forward to sharing my 5 ingredients or less recipes for this week's WFMW post. Here ya go!

Chicken Taco Filling (my favorite go-to meal)
1 Packet Taco Seasoning
1 Cup Chicken Broth
1 Pound Boneless Skinless Chicken Breasts(frozen)

Spray crockpot with non-stick spray. Dissolve taco seasoning into chicken broth. Place frozen chicken breasts in crockpot and pour chicken broth on top. Cover and cook on low for 6-8 hours. With 2 forks, shred the chicken into bite-sized pieces. Use in soft tacos, hard tacos, burritos, tostadas, taco salads, nachos, etc. To freeze, place shredded meat into freezer bags with juices. Press out all air and seal. I usually double this recipe so I have extra to freeze. YUM!

Cheese Tortellini in Light Broth
8 cups low-salt chicken broth
Freshly ground black pepper
2 (9-ounce) packages refrigerated cheese tortellini
2 tablespoons chopped fresh Italian parsley leaves

Pour the broth into a heavy large saucepan. Cover and bring to a boil over high heat. Season the broth with pepper, to taste. Add the tortellini. Simmer over medium heat until al dente, about 7 minutes. Ladle the broth and tortellini into soup bowls. Top with parsley and Parmesan crisps and serve.

Parmesan Crisps: 1/2 cup grated Parmesan

Preheat oven to 400 degrees F.
Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2 inch apart.
Bake for 3 to 5 minutes or until golden and crisp. Cool.
Yield: 8 to 10 crisps

And for dessert:

Frozen Peanut Butter Cups
1 (8 oz.) Container Fat Free Cool Whip
1/3 Cup Reduced Fat Creamy Peanut Butter
1/4 Cup Hershey's Light Chocolate Syrup

Line a 12 cupcake pan with foil liners. Combine 1 Cup of cool whip with the peanut butter with a whisk. Fold in remaining cool whip. Divide the mixture into the liners evenly (approx. 2 1/2 tablespoons each). Top each cup with 1 teaspoon of chocolate syrup. Freeze. After frozen, remove from pan and place in a freezer bag or container. These are best eaten with a spoon.
Serves: 12