Low-fat chicken, vegetables a healthful meal

Dear Jeanne: My sister made this the other day, and it tasted very good, but I felt that it could be improved nutritionally. What can you do to help, yet keep it the easy dish that it is?

Thank you.

— Carly, Santa Rosa, Calif.

Dear Carly: This was very good, but there was so much sauce that I thought I should add more chicken and some vegetables, and make more servings.

This isn't one of those recipes that you need all day to cook; you can make it in the slow cooker or cook it over low heat on the stove. I have replaced the dressing mix with my own seasonings, minus the salt, which substantially reduces the sodium.

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CROCK-POT ITALIAN CHICKEN

1 packet Italian dressing mix

4 skinless, boneless chicken breasts

2 cans cream of mushroom soup

1 package (8 ounces) cream cheese

Sprinkle the dressing mix over the chicken in a crock-pot. Stir together the soup and cream cheese in a separate bowl, and pour the mixture over the chicken. Cook on low for 4 hours. Serve over pasta or rice.

Makes 4 servings.

LOW-FAT CREAMY CHICKEN AND VEGETABLES

2 pounds boneless, skinless chicken breasts, cut into bite-size pieces

2 garlic cloves, pressed or minced

11/2 teaspoons onion powder

1/4 teaspoon ground celery seed

1/4 teaspoon freshly ground black pepper

1/2 teaspoon Italian herbs

1 package (8 ounces) reduced-fat cream cheese

2 cans reduced-fat cream of mushroom soup