Slow Cooker Creamy Italian Chicken

Ingredients
*1.5 lbs boneless, skinless chicken breasts
*1 pkg Good Seasons Italian dressing mix
* 1/4 cup water
* 1 8oz pkg low fat cream cheese
*1 can 98% fat free cream of chicken soup
Directions
1. Place chicken in crock pot
2. Mix together Italian dressing mix and water. Pour over chicken.
3. Cover and cook on high for 4 hours OR low for 8 hours.
4. Mix together cream cheese and soup in separate bowl.
5. Carefully remove chicken from crock pot to plate.
6. Pour cream cheese/soup mixture into crock pot and mix together with dressing in bottom.
7. Return chicken to crock pot and mix gently.
8. Cook on LOW until heated through.Serve with rice.

Easy Shrimp Pasta

1/2 cup KRAFT Balsamic Vinaigrette Dressing
1 lb. shrimp, cleaned
2 cups chopped tomatoes (about 4 medium)
1/2 cup fresh basil leaves, chopped, divided
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
3/4 lb. fettuccine, cooked, drained
1/4 cup KRAFT Shredded Parmesan, Romano, and Asiago Cheeses

1. Pour dressing over shrimp in small bowl; cover. Refrigerate 20 min. to marinate. Remove shrimp from marinade; discard marinade.

2. Heat large skillet on medium heat; add shrimp. Cook 3 min. or until shrimp turn pink, stirring frequently. Remove shrimp from skillet, using slotted spoon; cover to keep warm.

3. Add tomatoes and half of the basil to same skillet; cook and stir 3 min.

4. Stir in cream cheese until well blended.

5. Add shrimp; cook until heated through, stirring occasionally.

6. Place hot fettuccine on large serving platter; top with the shrimp mixture. Sprinkle with the remaining chopped basil and shredded cheese.

**I use a pound of frozen shrimp and just heat them until they curl in the salad dressing. (Be careful not to overcook.) I just put enough dressing in to cover the bottom of the skillet.

**I use Italian Dressing with this recipe because we usually have that in the house.

Beefy One Pot Dinner

1 lb. lean ground beef
1 cup chopped onions
1 cup thinly sliced carrots
1 cup finely chopped potatoes
1 cup water
1 can (14 oz.) baked beans
1/2 cup KRAFT Original Barbecue Sauce
1 cup KRAFT Shredded Cheddar Cheese

1. Brown meat in large nonstick skillet on medium-high heat; drain.
2. Add vegetables; cook 5 min., stirring occasionally.
3. Stir in water. Reduce heat to medium-low; cover and simmer 10 min. or until vegetables are tender.
4. Stir in beans and barbecue sauce. Cook 5 min. or until heated through.
5. Sprinkle with cheese.

Cheescake Fluff Dip

• 8 oz fat free cream cheese
• 8 oz fat free cool whip
• 2 Tbsp fat free milk
• 1 flavor water mix in (like the kind that makes your water yummy)

1. Mix with blender and chill.
2. Yummy with graham crackers!

**For all my fellow weight watchers if you divide it into 5 servings, it is 2 points each. Count what you dip into it for additional points.**

Cheesy Chicken And Salsa Skilet

2 cups multigrain penne pasta, uncooked
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1-1/4 cups Salsa
1 cup frozen corn, thawed
1 large green pepper, cut into short thin strips
1 cup Four Cheese Mexican Style Cheese
COOK pasta as directed on package.
MEANWHILE, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook and stir 2 min. Stir in salsa, corn and peppers. Bring to boil. Simmer on medium-low heat 10 min. or until chicken is cooked through, stirring occasionally.
DRAIN pasta. Add to chicken mixture; mix lightly. Sprinkle with cheese. Remove from heat; cover. Let stand 1 min. or until cheese is melted.

Cheesy Chicken-Corn Chowder

2 skinless chicken breasts halves(I use with bone for more flavor)
1/4 C. onion, chopped
1/4 C. celery, chopped
1 C. water
1 can cream of chicken soup
1 C. frozen corn
1/2 C. milk
1/2 C. cheddar, shredded

In a medium saucepa combine chicken, onions, celery, and water. Bring to boil then reduce heat. Simmer, covered, for about 15-20 minutes or until chicken is done. Remove chicken and reserve cooking liquid.
When cool, chop chicken and discard bone. Return to chicken to mixture in saucepan; stir in cooking liquid, can of soup, corn, milk and cheese. Bring just to boiling, stirring until cheese is melted.

Macaroni Casserole by Abbie

2 C. uncooked elbow macaroni
2 C. shredded cooked chicken
2 cans cream of mushroom or chicken soup
2 C. milk
6-8 oz. Velveeta, cut up

Mix all ingredients; pu into 9x13 dish. Refrigerate overnight. Bake at 350 degrees, uncovered for 45-60 minutes.