Savvy with Abbie

Kevin and I are still going strong on the eating-healthy dinner kick. I, unfortunately have not lost much weight. Let's just say that Kevin has stopped snoring that tells you something ;) This recipe is another kidney-friendly meal and it was originally for Grilled Sesame Chicken but we didn't feel like grilling so I just made this on the stove in a cast-iron skillet and it was delicious! We made this with a side of fresh green beans and jasmine rice.  Ingredients: 1 tbsp sesame seeds 2 tsp ground ginger 2 tbsp honey 1 tbsp low-sodium soy sauce 1 tbsp sherry wine vinegar 2 large chicken breasts, sliced in half to make four thin slices Directions: Combine the first five ingredients in a small bowl. In a large plastic bag, add the five ingredient mixture/marinade as well as the thin slices of chicken. Let sit in the refrigerator for a few hours.  Spray a cast iron skillet with PAM or cooking spray. Over medium heat, let the chicken cook for about 7-10 minutes per side.  Transfer

This recipe originated from https://ohsweetbasil.com . We made this recipe our own: Ingredients: 4 Boneless, Skinless, Chicken Breast 1/4 Cup Butter 1 Pack of Italian Dressing Seasoning (Dry Mix) 1 22.6oz can of Cream of Chicken (Family Size) 1 8oz package of Cream Cheese Directions: Add butter, seasoning, and cream of chicken soup in the crockpot.  Add chicken breasts. Cook on high for 3 hours. Shred chicken and add Cream Cheese. Cook on high for 30-60 minutes.  Enjoy with White Rice or a side of veggies :) 

The original recipe was taken from HERE  I took this recipe and made it my own based on personal preferences. Ingredients: For the enchiladas: one tsp olive oil one 15.5oz can of Navy beans (I used Cannellini beans) two cooked and shredded chicken breast 1/4 cup water one chicken bullion one tbsp ground cumin one tsp. onion powder one tsp. garlic powder For the enchilada sauce: one tbsp butter one tbsp onion powder one cup chicken broth two tbsp flour salt 1/2 cup sour cream 3/4 cup cheese tortillas fresh cilantro Before mixing the ingredients, we need to create the shredded chicken breast. This was actually easier than I thought. I put three chicken breast in a pan, set the oven to 375 degrees, added 1/4 cup water in the pan and seasoned the chicken with salt and pepper. Cook 35 minutes.  I put the chicken in the refrigerator last night so it was not frozen when I put it in the oven. I only ended up using two of them for t