Drain juice from pineapple into saucepan. Sprinkle gelatin into saucepan. Wait 1 minute until it is soft, then gently heat until gelatin melts.
Remove from heat and stir in crushed pineapple, thawed orange juice and low calorie sweetener.
Store in clean, covered jar in refrigerator.
Mix first 8 ingredients in a small bowl.
Separate into 4 equal portions.
Spray a pan with Crisco and heat on high for a minute.
Heat first tortilla about 2 minutes per side (just until browned).
Remove from pan with tongs or fork.
Put 1/4 of the chicken salad mixture on the lower half of the tortilla and fold in the sides. Continue rolling in taco fashion and secure with a toothpick.
Cut in half on the diagonal and enjoy.
Clean chicken breasts.
Place in large bowl and pour dressing over the top; let it soak for several hours.
The longer, the better.
Place chicken on grill and cook on medium to low heat so chicken will not burn.
Mix chicken, broth, mushrooms, celery, onions and carrot. Stir together water and flour or cornstarch.
Mix vegetables and flour.
Mix together and cook gently until mixture thickens.
Add cubed chicken.
Keep warm.
Boil chicken and take off skin.
Layer a greased casserole dish with sliced onions.
Combine soup, drained peas, drained corn, pinched-up chicken and pinched-up bread and mix well.
Put on top of onions and bake at 350\u00b0 until done.
Very good.
Low in calories and fat.
Wash chicken and put in bowl. Cover chicken with Italian dressing.
Marinate at least 4 hours or overnight in refrigerator. (Can be left in refrigerator for
3 days, no longer.)
Spray nonstick frying pan with vegetable spray.
Cook on medium until brown on both sides.
killet with lid.
Add chicken breasts. Return broth to a
Preheat the broiler.
Coat a broiling pan with low calorie cooking spray.
CHICKEN RECIPE: In a large bowl, combine
Pour one envelope of either soup mix and a container of sour cream substitute into a large bowl.
Stir well.
Let soup soften. When ready, use as a dip with raw vegetables or low calorie crackers, etc.
You can also spice up a plain sandwich using this instead of mayonnaise.
Contains 19 calories per tablespoon of dip.
Preheat oven to 375\u00b0.
Place quartered chicken into baking dish.
Combine all other ingredients in saucepan; bring to a boil. Pour sauce over chicken.
Bake at 375\u00b0 for about 1 hour or until tender.
Yield: 4 servings, 125 calories per serving.
ogether flour and pepper; dredge chicken lightly in seasoned flour, shaking
Boil potatoes until soft, add chopped onions, milk and broth. Cook over low heat 30 minutes.
Salt and pepper to taste.
A low calorie soup for a cold winter evening.
Warm chicken broth or defatted chicken essence in a saucepan over medium heat.
Place flour and milk in a small bowl and whisk until smooth or place in a jar with a tight-fitting lid and shake until smooth.
Gradually stir milk mixture into chicken broth or essence.
Cook over medium heat, stirring constantly, until thick. Add pepper, reduce heat and continue to cook, stirring, 5 minutes longer.
Makes 1 cup.
Serves 16; 1 tablespoon per serving.
Combine water and lime juice.
Add well chilled low-calorie beverage and sparkling water.
Add a few drops of mint extract, green food color and non-calorie sweetener to taste.
Float ice cubes made with green food coloring.
In 2 quarts of water, add cut up vegetables.
Do not use any starchy vegetables.
If desired, use 1 envelope onion soup mix, bouillon or low-fat broth.
Season to taste with Mrs. Dash seasoning or your own preference.
Cook until vegetables are tender.
One cup equals 25 calories.
If on low-sodium diet, use low-sodium soup base or low-sodium spices.
Arrange chicken pieces in a single layer in a shallow 12 x 8 x 2-inch baking dish.
Drain peach syrup into a cup and add lemon juice and soy sauce to peach syrup.
Brush about half over chicken.
Bake in a hot oven at 400\u00b0, brushing every 15 minutes with remaining peach syrup mixture and pan juices, 1 hour until chicken is tender and richly browned.
Place peach halves around chicken; brush with pan juices.
Bake 5 minutes longer to heat peaches.
b>RECIPE MAY BE DOUBLED TO 4 SERVINGS USING THE GIVEN CHICKEN
Boil chicken until done.
Boil noodles like described on package.
When noodles are cooked, drain all but an inch of water out of pan.
Drain all water from chicken and tear chicken into small pieces and add noodles.
Add cream of chicken soup and mix. Season to taste.
Contains only 10 fat grams for the whole pan.
Brown chicken in oil. Pour over excess oil.
Add water, contents of gravy mix and paprika. Cover and simmer 40 to 50 minutes until tender. Remove from heat and stir in buttermilk. Heat, but do not boil.