I found a variation of this this on the Weight Watchers site years ago.  It has become a winter staple in our house.

Chicken Sweet Potato Soup

1 lb boneless skinless chicken breasts
3 medium sweet potatoes, peeled, cut into 1″ chunks
2 (14.5 oz) cans diced tomatoes with green chiles (undrained) *
2 (14.5 oz) cans chicken broth **
1 tsp oregano
1/2 tsp cumin
1 1/2 cups frozen corn

This can either be done in the crockpot or stovetop.  For crockpot, cut the chicken into 1″ cubes, cook all ingredients but corn  on low setting for about 6 hours.  Stir in frozen corn for the last 30 minutes of cooking.

For stovetop, I simmer everything (except corn) together with the chicken uncut, then shred the meat when it’s cooked through and return it to the pot (we like the texture of shredded chicken vs. cubed).   This takes about 20 - 30 min on a low boil.  Then add the frozen corn and simmer until corn is heated - about 5 minutes.

*You can substitute plain diced tomatoes for the spicy ones to cut down on the heat.  For a mild soup, just use 2 cans plain diced tomatoes, or tomatoes with italian seasoning.

**Depending on the amount of the sweet potatoes, broth can be adjusted. I just add broth until it has a good ratio of liquid to chicken/sweet potatoes.

Ladle into bowls, sprinkle with mozzarella, cheddar or mexican blend shredded cheese. 

Serves 6-8.

Here’s another one I found on AllRecipes.com, and have modified it to suit our taste.

Spinach Parmesan Chicken

1/3 cup grated Parmesan cheese
1/3 cup bread crumbs
1/4 teaspoon Italian seasoning
4 skinless, boneless chicken breasts, pounded thin
2 Tbs butter
1-2 cloves garlic, minced
dash salt
dash pepper
2 Tbs all-purpose flour
1 cup skim milk
1 (10 ounce) package frozen chopped spinach, thawed and drained

Combine cheese, bread crumbs and seasoning in a large ziploc bag.  Moisten chicken with a little water, put chicken in bag (one breast at a time), seal and shake to coat.  Reserve remaining coating for a topping.

Lay chicken in 9×13 baking pan that has been sprayed with non-stick spray.

In a medium saucepan, melt butter, saute garlic until softened.  Add salt, pepper and flour, whisk to make paste.  Slowly add milk and simmer, whisking until thick and bubbly.  Stir in spinach.

Pour mixture over chicken, top with remaining cheese/bread crumb mixture.  Bake at 350 for 20 - 30 minutes until chicken is cooked through.

Serves 4 (or, if the chicken breasts are large, they can be cut in half to serve 8).

I found this in a Weight Watchers cookbook. It’s very easy, you can double or triple this for a crowd, and you’d never know it was “diet!”

Easy chicken BBQ

1 lb. boneless, skinless chicken
1 can diet soda
1 cup ketchup
dash garlic powder

Simmer all ingredients until chicken is cooked through. Shred chicken with 2 forks. Simmer a few minutes more until chicken is coated and sauce thickens. Serve on buns (this is even good on whole wheat buns for a “diet” meal).

Serves 4 (makes 4 sandwiches).

Freezing instructions: Freeze leftovers, thaw and reheat!