Diabetic Friendly, Inexpensive Tomato Baked Chicken and Frozen Angel Toffee Dessert

This recipe for Tomato Baked Chicken is great for the busy cook who is looking for a new way to serve chicken. This recipe is quick and easy to assemble and pop in the oven. An hour later, you have a delicious chicken dish. Serve it with your favorite mashed potatoes and steamed broccoli or green beans. Finish off your meal with this Frozen Angel Toffee Dessert.

TOMATO BAKED CHICKEN

4 (3 to 4-oz each) skinless, boneless chicken breast halves

Vegetable oil cooking spray

1 can (12-oz) whole tomatoes, undrained and chopped

1/2 cup chopped green bell pepper

1/2 cup onion

1/2 tsp garlic powder

1/4 tsp dried basil

1/4 tsp dried oregano

1/4 tsp black pepper

Arrange chicken breast halves in a 10 x 2 x 6-inch baking dish that has been sprayed with the vegetable oil cooking spray. Combine the tomatoes with the bell pepper, onion, garlic powder, basil, oregano, and pepper. Stir mixture to combine well. Spoon the tomato mixture over the chicken in the baking dish. Cover and bake at 400 degrees for 1 hour or until the chicken is done.

FROZEN ANGEL TOFFEE DESSERT

1 sugar-free Angel Food Cake

6-8 oz sugar-free chocolate covered English toffee

8 oz carton frozen whipped topping, thawed

unsweetened cocoa powder for garnish

Crush or finely chop the candy and reserve 1/3 cup. Fold remaining crushed candy into the whipped topping. Tear cake into pieces about 1-inch in size. In a large mixing bowl, fold the cake pieces into the whipped topping. Press mixture into a 9x13-inch ungreased pan or dish. Lightly press down on mixture. Sprinkle the reserved candy over the top of the cake mixture. Cover and freeze about 1 and 1/2 hours until firm. Cut into squares and place on dessert dishes. Dust with cocoa powder if desired.

Enjoy!