Lately I have been in the middle of a million projects, so the crock pot has been quite handy. I can still create healthy dishes at home, without spending all of my free time cooking. I was browsing through my mom's recipe book that I made from her collection of recipe clippings, when I came across this recipe. I immediately remembered my mom making this dish when I was younger. I knew I liked it then so I figured I would like it now as well. Back then I had no idea what was in it, nor did I care; but, this time the recipe needed a few modifications. I was a bit worried that some of the flavor would be sacrificed by using fat-free cream cheese, light butter, and reduced-fat soup. There definitely no need for concern. The meal turned out amazing. The chicken was tender and the sauce was rich and creamy. You can serve this over wide egg noodles or rice. I added steamed broccoli on serve. Another great week night meal.

6 (4 oz) boneless skinless chicken breasts

2 tbsp light butter

salt and pepper to taste

2 tbsp dry Italian dressing mix

1 can 98% fat-free Cream of Mushroom soup

6 oz. fat-free cream cheese, cut into cubes

1/2 cup dry Sherry

1 small onion, chopped

2 cups sliced mushrooms

1/2 cup frozen green peas

Nutrition: (without noodles) 200 calories, 10g carbohydrate, 29g protein, 5g fat

Nutrition: (with 1/2 cup cooked egg noodles) 300 calories, 29g carbohydrate, 33g protein, 6g fat, 3g fiber