Would you mind sharing your recipes for the chicken roll ups, the lemon chicken & your lemon and cilantro rice? They all sound good!
Of couse, I would be happy to. THey are all so yummy!!
Lemon garlic Chicken
Ingredients
1 1/2 - 2 lbs boneless chicken breast
1 teaspoon oregano
1/2 teaspoon seasoning salt
1/4 teaspoon pepper
2 tablespoons butter or margarine
1/4 cup water
3 tablespoons lemon juice
3 cloves garlic (more or less to taste)
2 teaspoon chicken bouillon granule
1 teaspoon minced parsley
Directions
rinse chicken and pat dry.
In a small bowl combine oregano, seasoned salt and pepper, rub mixture onto chicken using all of the mixture.
In a large skillet over medium heat brown chicken in the butter.
Transfer chicken to slow cooker.
To the skillet add the water, lemon juice, garlic and chicken bouillion.
Stirring over medium heat bring mixture to a boil, loosening browned bits from the bottom of the skillet.
Pour over Chicken, cover and cook on high for 2 1/2 to 3 hours or on low for 5 to 6 hours until chicken is almost tender.
Add parsley Cover and cook on high for 15-30 minutes more!
Or sometimes I make it in the oven. Just brown the chicken in the frying pan and transfer it to a baking dish, then To the skillet add the water, lemon juice, garlic and chicken bouillion.
Stirring over medium heat bring mixture to a boil, loosening browned bits from the bottom of the skillet. and then pour it over the chicken in the baking dish. Cook at 350 for about 30 minutes (depending how thick the chicken is)
Lemony cilantro rice
Ingredients
1 teaspoon vegetable oil, preferably canola oil
1 cup finely chopped onion
1 1/2 cups long grain white rice
3 cups chicken stock (vegetable stock makes this vegetarian/vegan)
1 grated lemon, rind of
1 tablespoon freshly squeezed lemon juice
1/2 cup coarsely chopped cilantro
fresh ground pepper
Directions
In a heavy saucepan, heat oil over mediumheat and cook onion for 5 minutes, or until softened.
Stir in rice, then stock, and bring to a boil.
Reduce heat and cover; let simmer for 20 minutes, or until rice is tender.
Stir in lemon zest, lemon juice, and cilantro; taste and add pepper if you wish.
Note: this reheats very well so don't fret if this makes too much for your family.
Chicken and Ham roll ups
4 chicken breasts
2 t Dijon mustard
1/8 t pepper
2 oz thin sliced fully cooked ham
2 T grated Parmesan cheese
non stick cooking spray
1 egg white
1 T skim milk
1/3 C fine dry bread crumbs
2 t reduced calorie margarine
1/2 t dried basil
Rinse chicken, pat dry. pound it to 1/4 inch thickness. Spread each breast with Dijon mustard and sprinkle with pepper. Place ham, cut to fit if necessary. sprinkle with parm cheese over entire chicken breast. Roll up from the short end and set aside, seam down
spray a shallow baking dish with nonstick spray. In a shallow bowl whist together egg white and milk. In another shallow bowl stir together bread crumbs, margarine and basil. Coat each chicken roll by dipping it in the egg white mixture. Place in prepared baking dish with seam side down.
Bake at 400 degrees for 30-35 minutes or til lightly browned and chicken is tender and no longer pink. If desired, garnish with lemon wedges. Makes 4 servings.
For freezing, just cool and put in a freezer container.
Variation to this is remove the dijon mustard and parm cheese and replace it with mozzerella cheese. and that is very goodtoo.
ENJOY 
DH is really into this right now)
I also need to plan for packing lunches.
