Friday's Healthy Reciepe - From eDiets.com

I missed last weeks healthy reciepe so I'll put up two today! I think we'll have the Macaroni and Cheese bake tonight since Cam LOVES Mac & Cheese!
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Macaroni and Cheese Bake
Submitted by Bonnie Smith

Elbow macaroni is baked in a casserole with canned chicken soup, sliced tomatoes and processed cheese slices.
Serves 10 9x13 dish

Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Calories: 294.58
Calories from Fat: N/A
Total Fat: 6.45 g
Saturated Fat: N/A
Cholesterol: N/A
Sodium: N/A
Total Carbohydrate: 43.03 g
Dietary Fiber: N/A
Sugars: N/A
Protein: 16.11 g
Vitamin A: N/A
Vitamin C: N/A

Ingredients
2 (10.75 ounce) cans condensed cream of chicken soup
0.75 cup milk1 pound elbow macaroni
4 tomatoes, sliced
12 slices processed sharp Cheddar cheese

Directions
1.Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2.Preheat oven to 350 degrees F (175 degrees C). In a medium saucepan, heat soup and milk over medium heat until simmering. Remove from heat and stir in macaroni. Pour macaroni mixture into 9x13 baking dish. Place a layer of tomatoes, then a layer of cheese slices over macaroni. Repeat.
3.Bake for 25 minutes or until cheese is golden and bubbly.

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Dee's Special Chicken
Submitted by Denise

Garlicky herbed chicken is slow-cooked in beer for a special twist.
Serves 4

Prep time: 5 minutes
Cook time: 230 minutes
Total time: 235 minutes
Calories: 175.44
Calories from Fat: N/A
Total Fat: 1.69 g
Saturated Fat: N/A
Cholesterol: N/A
Sodium: N/A
Total Carbohydrate: 6.18 g
Dietary Fiber: N/A
Sugars: N/A
Protein: 28.28 g
Vitamin A: N/A
Vitamin C: N/A

Ingredients
4 skinless, boneless chicken breast halves
salt and pepper to taste
1 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon dried thyme
6 cloves garlic
1 (12 fluid ounce) can or bottle beer
2 sprigs fresh parsley, for garnish

Directions
1.Salt and pepper the chicken breasts and broil them until golden brown.
2.Place the chicken in a slow cooker with the rosemary, sage, thyme, garlic and beer. Cook on high for 3 to 4 hours.
Remove the chicken breasts, garnish with parsley and serve.

Friday's Healthy Recipe - from eDiets.com

I got this reciepe from an e-mail I received from eDiets.com.... I've never tried this recipe, but it sounds delicious! I love a good tortilla soup!! Enjoy.
*Look for a new healthy recipe every Fri!*

Chicken Tortilla Soup IV
Submitted by Taseia Armstrong
Freshly fried strips of corn tortilla garnish this chicken, black bean and corn soup seasoned with cumin, chili powder and oregano.
Serves 6

Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes

Calories: 265.26
Calories from Fat: N/A
Total Fat: 5.44 g
Saturated Fat: N/A
Cholesterol: N/A
Sodium: N/A
Total Carbohydrate: 36.50 g
Dietary Fiber: N/A
Sugars: N/A
Protein: 17.57 g
Vitamin A: N/A
Vitamin C: N/A

Ingredients
2.5 teaspoons vegetable oil
6 (6 inch) corn tortillas, cut into 1/2 inch strips
3 cups chicken broth
0.5 teaspoon ground cumin
0.5 teaspoon chili powder
0.5 teaspoon dried oregano
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can whole kernel corn, drained
2 skinless, boneless chicken breast halves, cut into bite size pieces
0.5 cup salsa
0.5 cup chopped fresh cilantro

Directions
1. Heat 2 teaspoons of the oil in a large pot over medium heat. Add half of the tortilla strips, stirring often, until crisp. Drain on paper towels. Repeat with remaining 1/2 teaspoon of oil and remaining tortilla strips and set aside.
2. Add the broth, cumin, chili powder and oregano to the pot. Raise heat to high and bring to a boil. Add the beans, corn, chicken and salsa. Reduce heat to low, stir and simmer for about 2 minutes, or until chicken is cooked through and no longer pink inside.
3. Add the cilantro and half of the reserved tortilla strips. Ladle into individual bowls and garnish each bowl with some of the remaining strips.