This looked good when I was searching for recipes; just for you the ones I love; something 2 fill up

TASTE OF HOME

Garlic Chicken & Broccoli

This simple riff on Chinese chicken proves you can savor the takeout taste you crave while still eating right. —Connie Krupp, Racine, Wisconsin

Ingredients

• 2 pounds boneless skinless chicken breasts, cut into 1-in. pieces

• 4 cups fresh broccoli florets

• 4 medium carrots, julienned

• 1 can (8 ounces) sliced water chestnuts, drained

• 6 garlic cloves, minced

• 3 cups reduced-sodium chicken broth

• 1/4 cup reduced-sodium soy sauce

• 2 tablespoons brown sugar

• 2 tablespoons sesame oil

• 2 tablespoons apple cider vinegar

• 1/2 teaspoon salt

• 1/3 cup water

• Hot cooked rice

Buy IngredientsPowered by Chicory Directions

• In a 4- or 5-qt. slow cooker, combine chicken, broccoli, carrots, water chestnuts and garlic. In a large bowl, mix next 7 ingredients; pour over chicken mixture. Cook, covered, on low until chicken and broccoli are tender, 3-4 hours.

• Remove chicken and vegetables; keep warm. Strain cooking juices into a small saucepan; skim fat. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with chicken, vegetables and hot cooked rice.

• Freeze option: Place chicken and vegetables in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently; add broth or water if necessary.

Nutrition Facts 1-1/4 cups: 241 calories, 6g fat (1g saturated fat), 63mg cholesterol, 798mg sodium, 19g carbohydrate (8g sugars, 3g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 starch, 1/2 fat.

TASTE OF HOME

Onion & Garlic Biscuits

Bake a dozen of these oniony, herby biscuits for a little something new in the holiday bread basket. They're also awesome with a bowl of chili, soup or stew. —L. Dorow, Fairmont, MN

Ingredients

• 1 tablespoon canola oil

• 1 medium onion, finely chopped

• 2 garlic cloves, minced

• 2 cups biscuit/baking mix

• 1/2 teaspoon dried thyme

• 2/3 cup 2% milk

Buy IngredientsPowered by Chicory

Directions

• Preheat oven to 450°. In a skillet, heat oil over medium heat. Add onion; cook and stir 3-4 minutes or until tender. Stir in garlic; cook 1 minute longer. Cool completely.

• In a large bowl, combine baking mix, thyme and onion mixture; make a well in center. Pour milk into well; stir just until moistened. Drop dough by rounded tablespoonfuls 2 in. apart onto a greased baking sheet.

• Bake 8-10 minutes or until golden brown. Serve warm.

Nutrition Facts 1 biscuit: 101 calories, 4g fat (2g saturated fat), 4mg cholesterol, 262mg sodium, 15g carbohydrate (2g sugars, 1g fiber), 2g protein.

Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Greek Garlic Chicken

Lively flavors of the Greek Isles come through in this mouthwatering chicken entree. I created this dish so my husband and I could have a nice dinner after a busy day out and about. —Margee Berry, Trout Lake, Washington

Ingredients

• 1/2 cup chopped onion

• 1 tablespoon plus 1 teaspoon olive oil, divided

• 3 tablespoons minced garlic

• 2-1/2 cups chicken broth, divided

• 1/4 cup pitted Greek olives, chopped

• 3 tablespoons chopped sun-dried tomatoes (not packed in oil)

• 1 tablespoon quick-cooking tapioca

• 2 teaspoons grated lemon zest

• 1 teaspoon dried oregano

• 6 boneless skinless chicken breast halves (6 ounces each)

• 1-3/4 cups uncooked couscous

• 1/2 cup crumbled feta cheese

Buy IngredientsPowered by Chicory

Directions

• In a small skillet, saute onion in 1 tablespoon oil until crisp-tender. Add garlic; cook 1 minute longer.

• Transfer to a 5-qt. slow cooker. Stir in 3/4 cup broth, olives, tomatoes, tapioca, lemon zest and oregano. Add chicken. Cover and cook on low for 3-1/2-4 hours or until chicken is tender. If desired, cut chicken into pieces.

• In a large saucepan, bring remaining oil and broth to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes or until broth is absorbed. Serve with chicken; sprinkle with feta cheese.

Nutrition Facts 5 ounces cooked chicken with 1/4 cup sauce and 3/4 cup couscous: 475 calories, 11g fat (3g saturated fat), 101mg cholesterol, 683mg sodium, 48g carbohydrate (3g sugars, 3g fiber), 44g protein.