pray.
In saucepan, add chicken, soup, water, taco seasoning, and
Marinate chicken tenders in dressing 1 to 2 hours in refrigerator.
Put on gas grill and cook 6 to 8 minutes on each side.
Brush with lite butter while cooking.
Shrimp can also be cooked the same way.
ff the stovetop.
Dump chicken broth into pan.
Drain
Place chicken breast, peppercorns and onion and
In a large Dutch oven or stockpot, saute onion in a small amount of the chicken broth over medium heat 5 minutes, or until onion is tender.
To the Dutch oven, add remaining chicken broth, corn, chicken, cream of chicken soup, orzo, rosemary, basil, sugar, salt, and pepper.
Bring to a boil and turn heat to low; simmer 10 minutes or until orzo is tender.
In a small bowl, stir together milk and flour until smooth.
Slowly add to pot and simmer 5 more minutes.
Make a cheese sauce by whisking together 1 cup Pet milk and 1 cup chicken broth and 2 tablespoons flour.
Cook over medium heat until thickened.
Add 3 slices fat-free cheese (stir in on direction when melting fat-free cheese).
In a 9 x 13-inch baking dish, put small amount of sauce.
Layer 1/2 tortillas, 1/2 chicken, onion and chilies.
Top with 1/2 remaining sauce. Repeat.
Top with Velveeta cheese.
Bake at 350\u00b0 for 30 minutes.
Place tortilla on cookie sheet.
If using pita pocket, simply place whole on cookie sheet.
Preheat oven to 375\u00b0.
Use desired amount of sauce per pizza.
Layer your favorite veggies (chopped or sliced).
Follow with low-fat or nonfat cheese.
Bake for 10 to 15 minutes.
Place pie filling in a 13 x 9-inch cake pan.
Pour dry cake mix over pie filling.
Melt margarine; pour over cake mix. Sprinkle on pecans.
Bake at 350\u00b0 for 35 to 40 minutes.
Serve warm with low-fat ice cream.
Stir the first 7 ingredients well.
Marinate the chicken breasts in the buttermilk mixture for at least 4 hours or up to 8 hours.
Grill on medium low heat or broil in the oven until done.
add olive oil.
Dredge chicken in flour; season and brown
In large dutch oven, cook bow-tie pasta according to package directions.
Drain and return to dutch oven.
Gently stir in soups, broth and chicken.
Cook over low heat until hot.
Combine first six ingredients in a slow cooker.
Cover and cook on HIGH for 4 hours or LOW for 8 hours,until potatoes are tender.
Remove 1 cup of mixture and mash potatoes; return to cooker.
Add Half and Half, cheese, and chives; mix well.
Heat thoroughly.
To serve: Top with dollop of sour cream, sprinkles of cooked bacon and more cheese, if desired.
Spray a dutch oven with butter-flavored cooking spray.
Saute chicken until all pink is gone.
Remove from pan and set aside.
Saute onions until tender.
Add potatoes and water.
Cover and simmer 15-20 minutes or until potatoes are tender.
Stir in remaining ingredients except cheese.
Add cooked chicken.
Cook over medium heat, stirring frequently until thoroughly heated.
Portion chowder into bowls; top each portion with 1 Tsp cheese.
Stir fry chicken and pepper strips until chicken is near done and peppers are still slightly crunch.
Add salad dressing and simmer for about 10 minutes.
Add tomatoes during the last five minutes, just to heat them.
Serve over hot spaghetti.
Using a food processor pulse the onion until minced.
Drain and rinse the black beans.
Add to the food processor with the cream cheese.
Pulse until pureed.
Dilute wtih chicken broth to your desired thickness.
Transfer to a medium sauce pan and heat over low heat until thoroughly heated.
Garnish with sour cream and chives.
or 6 minutes.
Add chicken. Cook 5 minutes or until
epper until translucent.
Add chicken and set aside.
Spray
In a large deep saucepan heat the broth to a boil.
Lower the heat to low and slowly add the egg white to the broth while stirring.
Add the Splenda, spinach and green onion and immediately remove from the heat and stir lightly.
Cover pan and allow it to stand for 2-3 minutes.
Serve.
In saucepan over low heat, blend flour, liquid Butter Buds, skim milk and chicken broth.
Add minced garlic, salt and pepper. Continue to cook over low heat stirring constantly until the sauce thickens.
Stir in Parmesan cheese.
Combine sauce with chicken and mushrooms.
Fold into cooked pasta.
Serve immediately.
ry, add a splash of chicken broth (up to 1/2