This is an easy meal you can prep in 5 minutes flat, and it will cook itself in the crock. The family loved it! My husband likes to add a little hot sauce to it. I like it plain myself. Serves 6.

8 oz pasta of your choice (I use spaghetti)
1 pound skinless, boneless chicken breasts, diced
8 oz cream cheese, softened
1 can cream of chicken soup
2 cans of 4-oz mushrooms
1 tsp minced garlic
1 onion, chopped
1 tbsp parsley

Spray the crock with some nonstick spray. Pour in the chicken soup, mushrooms (do not drain, include liquid!), minced garlic, onion and parsley. With a wire whisk, blend everything together. Add the softened cream cheese (to soften cream cheese, simply leave out on the counter till room temperature). Whisk cheese into the mixture. It may be a little lumpy, that is ok.

Now add your chicken, and using a spatula or a big spoon, mix everything together. Cover and cook on low for 6 hours, on high for 4. Halfway through cooking, use your wire whisk to blend the cream cheese right in. It should blend in smooth by now.

When you are about to serve, prepare the pasta according to box directions. Drain, and add into the sauce in the crock. Mix well, and serve.

Delicious and filling. About 12 points a serving! 

I whipped this up on a day that I was wanting a home-cooked meal, but had no time to cook. We were going out for the day but wanted to come home and have a fast, healthy dinner. This is the answer. Serves 4.

4 boneless skinless chicken breasts
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp black pepper
12 red potatoes, cut in half

Mix together the paprika, garlic powder, onion powder and black pepper. Rub all over the chicken breasts, making sure to coat well.

Spray a frying pan with nonstick spray and set on high heat. When pan is hot enough, put all four breasts in it to sear for about 3 minutes. To check if pan is hot enough, I put a drop of water in, and if it dances and fizzes out, it's hot enough. Flip the chicken and sear the other side. You want it just slightly blackened.

Spray the crock with nonstick spray. Set in the seared chicken breasts. Put the potatoes on top and sprinkle the paprika mix on top. Cover and cook on low for 6 hours, high for 4 hours. 

Dinner is ready! About 9 points per serving. A serving size would be a chicken breast and 3 potatoes. Yummy! 
This is a nice, easy meal I make when I am pressed for time and I need something quick, but still low on points with lots of flavor. It's a family favorite. Serves 6.

6 chicken burgers
1 onion, chopped
1 tbsp minced garlic
2 cans mushroom, drained
1 can cream of mushroom soup
1.5 cups milk
1/2 tsp black pepper
1 tbsp parsley
1/4 cup lemon juice (or a bit more, if you wish)

Spray a pot with nonstick spray and saute onion, garlic and mushrooms together, till just tender. Add the cream of mushroom soup and milk, mix well together. Then add the black pepper, parsley and lemon juice, mix thoroughly. Let simmer on medium covered for about 5 minutes.

Throw in your chicken burgers. Personally, we love Amylu brand. It's yummy, and healthy! Only 4 points per patty. We get it at Costco. At about $ 11 for  a 2.5 pound box (10 burgers), it's not bad .

Make sure your patties are well covered with the sauce. Cover the pot and let simmer on medium for about 10 minutes. And that's it, it's done. Simple, isn't it? Only 6 points per serving. Yummy!
Here served with Mexican Beans and Rice and steamed Sugar Snap Peas. This whole plate is 10 points!
I like making this dish when we have some leftover chicken from the night before. It's quick and simple to make, plus it tastes oh so good! Serves 6.

6 medium tortillas
4 chicken breasts, chopped
1 can diced tomatoes
1 small can green chiles
1 bell pepper, chopped (your choice color)
1 onion, chopped
1 tbsp minced garlic
1 tsp cumin (more if you wish)
2 cups shredded cheese (I used Mozzarella and Monterey Jack)

Spray a pot with nonstick spray. Saute the bell pepper, onion and garlic together till tender. Add the chicken and cumin. If you are using fresh chicken and not leftovers, cook it till all the pink is gone. Add the tomatoes and green chiles. Cover and set heat on medium. Cook for about 10 minutes.

Before I forget, I use La Tortilla Factory Smart and Delicious Tortilla. Only 2 points per serving, AND really high on fiber to fill you up! Good stuff!
Spray a griddle with nonstick spray, and heat. Lay a tortilla on it and spoon a layer of the chicken mixture on one side, and top with some cheese, like so. 
Fold over tortilla using a spatula, and press together. Cheese will melt and will act like a "glue" to keep things together.
Flip over to the other side to heat, cook for a couple more minutes. And that's about it!
About 5 points a serving, which is good news for you. Slice it in thirds and serve it with the salsa of your choice and sour cream, if you wish. Here, I served it with mango salsa, Butter Fried Corn and steamed Broccoli. This plate is about 10 points. NO KIDDING!
This is a wonderful chicken pasta dinner I concocted. The balsamic vinegar lends an interesting kick. Olive oil and cayenne pepper adds a smooth/hot flavor. Topped with cheese, you just can't go wrong. Serves 6.

1 16-oz box of pasta (your choice, but I used Penne)
3 chicken breasts, cubed
1/2 cup olive oil
1/4 cup balsamic vinegar (or more, to your taste!)
1/2 tsp cayenne pepper
1 tbsp parsley
1 tbsp italian seasoning
1 tbsp minced garlic
1 onion, chopped
2 cups grape tomatoes, sliced 
1 cup shredded mozzarella cheese
1/2 cup shredded parmesan cheese

Prepare pasta according to box instructions, drain and set aside.

Spray a pan with nonstick spray and saute chicken till all the pink is gone. Set aside.

In a pot, mix the olive oil, balsamic vinegar, cayenne pepper, parsley and italian seasoning. Heat and add sliced grape tomatoes and onions. Mix well. Cover and simmer for about 10-15 minutes till tomatoes are juicy and skins are a bit loose. Add the reserved chicken and mix well. Then add the prepared pasta and toss everything together well.

Spray a casserole with nonstick spray and pour the pasta mix in. Top with the cheeses and pop in a preheated 350F oven for about 15 minutes or so, till cheese is melted and bubbly. Let sit for a few minutes, and sprinkle a little more parsley on top. Serve!

11 points a serving! This is mild, satisfying and filling. Enjoy it!
This is pretty easy and OH SO GOOD, I SWEAR. It is definitely a family favorite. So good it'll make you wanna slap somebody. Serves 4.

4 chicken breasts (or any chicken part you like, really)
1 jalapeno pepper, seeded and sliced
2 tbsp minced onion (fresh or dried)
1/2 tsp cinnamon
1/2 tsp nutmeg
1 tbsp minced garlic
1/2 tsp red pepper flakes
2 tsp thyme
1/4 cup red or white wine (any brand, your choice!)

Combine the jalapeno pepper, minced onion, cinnamon, nutmeg, garlic, red pepper flakes, thyme and wine in a ziploc bag. Slosh it around some to make sure everything gets mixed. Add your chicken and seal, making sure all the air is let out. Slosh the chicken around the mixture, making sure all the chicken is coated in the spices. Put on a dish and stick it in the fridge overnight to marinate.

After marinating, spray a broiling pan with nonstick spray and put it under a preheated broiler. Let broil about 25 minutes, turning chicken pieces halfway through.

Done! Easy and just delicious. 4 points a serving too! PERFECT!

Eat up!