Creamy Scalloped Potatoes - cooking recipe

Ingredients

1 Tbsp. plus 1 tsp. lo-cal margarine
8 oz. potatoes, pared and sliced
1 Tbsp. plus 3/4 tsp. flour
1 c. skim milk
1/4 c. onion, diced
dash of salt and pepper
8 medium cabbage leaves
12 oz. 90% lean ground beef or lean ground lamb
1/3 c. chopped onion (1 small)
1 clove garlic, minced
1 1/4 c. water
1 (7 1/2 oz.) can tomatoes, cut up
1/2 c. long grain rice
1 Tbsp. Worcestershire sauce
1 tsp. dried basil or oregano, crushed
1/8 to 1/4 tsp. pepper
1 (15 oz.) can lower-sodium tomato sauce
1 tsp. sugar
1/2 tsp. dried basil, crushed
1/8 tsp. salt
1 Tbsp. grated Parmesan cheese
2 large green peppers
8 oz. 90% lean ground beef
1/3 c. chopped onion (1 small)
2 medium tomatoes, peeled and cut into wedges
1/2 c. long grain rice
1/2 c. water
2 tsp. Worcestershire sauce
1/2 tsp. dried basil or oregano, crushed
1/4 tsp. pepper
1/2 c. shredded lower-fat natural Cheddar cheese (2 oz.)
fresh basil leaves (optional)
4 oz. linguine or spaghetti
1/2 pt. shucked clams or 1 (6 1/2 oz.) can minced clams
1/3 c. sliced green onions
3 to 4 Tbsp. dry white wine
2 cloves garlic, minced
1/2 tsp. dried oregano or basil, crushed
1/8 tsp. salt
1/8 tsp. pepper
1 (12 oz.) can evaporated skim milk
3 Tbsp. all-purpose flour
2 Tbsp. snipped parsley
4 small chicken breast halves or 8 small thighs (1 1/2 lb. total)
2 1/2 c. water
1/2 c. chopped onion (1 medium)
1 tsp. instant chicken bouillon granules
1/2 tsp. poultry seasoning or dried sage or thyme, crushed
1/4 tsp. pepper
1 1/2 c. sliced carrots (3 medium)
1 c. sliced celery (2 stalks)
Dumplings
1/4 c. cold water
3 Tbsp. all-purpose flour

Preparation

Remove skin from the chicken.
Rinse chicken.
In a 4 1/2-quart Dutch oven, combine the chicken pieces, the 2 1/2 cups water, onion, bouillon granules, poultry seasoning (or sage or thyme) and pepper.
Bring to boiling.
Reduce heat.
Cover and simmer for 25 minutes.
Add the carrots and celery.
Return to boiling; reduce heat.
Cover and simmer for 10 minutes more.