MUSHROOM CHICKEN AND PEAS

4 (6-oz each) boneless skinless chicken breast halves

1 envelope mushroom onion soup mix
1 cup water
1/2 lb sliced baby portobello mushrooms
1 medium onion, chopped
4 garlic cloves, minced
2 cups frozen peas

Place chicken in a 3-quart slow cooker. Sprinkle the soup mix over the chicken and press onto the breasts/ Add water,mushrooms, onion and garlic.

Place lid on cooker and cook on low setting 3 to 4 hours until chicken is tender and cooked through. Stir in peas, replace lid and cook another 10 minutes until peas are tender.

Yield: 4 servings
Per serving: 292 calories, 5 g (1 sat.) fat, 94 mg cholesterol, 566 mg sodium, 20 g carbs, 5 g fiber, 41 g protein
Diabetic exchanges: 5 lean meat, 1 starch, 1 vegetable

NOTE: This is a recipe that works for most diabetics.

Note: This is a California recipe from an old TOH magazine I found when I moved a few years ago.