Greek Chicken and Red Potatoes

3-4 Boneless Skinless Chicken Breasts

1 tsp Salt

1 tsp Black Pepper

1 large Onion sliced

10-12 new Red Potatoes - Small

2 tbsp Olive Oil

2 tsp Oregano

2 tsp Lemon Pepper Seasoning

First, wash and quarter as many red potatoes as you like and place them in the bottom of your slow cooker. Sprinkle lightly with salt and pepper. (I always spray my crock pot with Olive Oil Pam first, to make clean up easier.)

Cut a sweet onion into large chunks and toss into the slow cooker on top of the potatoes.

Place chicken on top of the potatoes and onion.

Drizzle chicken with olive oil. Sprinkle generously with oregano and lemon-pepper seasoning.

Turn crock pot to low and cook for 6-8 hours, or however long it takes in your crock pot.

Serve cooked chicken and potatoes with the delicious broth served over top.

Ranch Oyster Crackers

Ranch Oyster Crackers

(Appetizer)

3 tbsp Ranch Dressing Mix (or 1 pkg)

1/2 tsp dried dill weed

1/4 cup Vegetable Oil

1/4 tsp Lemon Pepper Seasoning

1/4 tsp Garlic Powder

5 cups or 10 oz bag Oyster Crackers 1

1. Preheat oven to 250 degrees F. Cover baking sheet with aluminum foil for easy clean up.
2. In a large bowl, combine everything but oyster crackers. Add oyster crackers, and toss (stir) slowly until coated. Spread evenly on baking sheet.
3. Bakefor 15 to 20 minutes in oven stirring gently after 10 minutes. Remove from oven and allow to cool. Store in airtight container.
1/2 cup serving = 176 calories