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.
Mix the chicken, fruit, celery and nuts.
Add the dressing and yogurt to the desired consistency.
Start with about half teaspoon of curry powder.
Add salt and pepper and mix well.
This is a very eclectic recipe.
You can vary the amounts to suit you.
If you don't care for yogurt, add more mayonnaise or salad dressing. If you don't have nuts, skip them.
If you don't like curry powder, just use salt and pepper.
mix together the low fat mayonnaise, low fat creme fraiche OR low fat sour cream & Maggi
Combine chicken, celery, apple and onions.
In blender, mix cottage cheese and milk.
Whip for 2 minutes.
Add chicken mixture. Season with pepper.
Mix well.
Serve over lettuce leaves or as sandwich filling.
Add the chicken
to the remaining ingredients. Add just enough low-fat mayonnaise\tto mix. Add paprika, if desired and pepper.
Mix together chicken, celery, mayonnaise, and onion powder. Serve on bread as sandwich or on greens as a salad.
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.
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.
In a large bowl, combine all ingredients except the greens.
Toss well, cover, and chill for 15 minutes (or make the day before).
Divide chicken salad in half and place each serving on top of mixed greens.
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.
Heat turkey chili in microwave for 2 minutes, stirring halfway through.
Spoon half of turkey chili onto tossed salad.
Top with cheese.
Remove any clinging fat from the chicken and discard; wash and pat
In baking dish, combine crushed pineapple, low-fat Russian dressing, chopped onion and poppy seed.
Place chicken in pineapple mixture.
Spoon mixture over chicken.
Bake at 375\u00b0 for 40 minutes. Serve over rice.
Combine all ingredients except lettuce and thyme; mix well.
Serve chicken salad on lettuce leaves. Garnish with thyme, if desired.
Servings: 4 to 6.
In a small jar add all ingredients and shake until blended.
Combine all salad ingredients in a bowl and pour dressing over, gently tossing together until blended. Cover and refrigerate until chilled.
Before serving toss again and adjust seasonings if needed.
Serve on lettuce leaves.
This recipe is low fat and low calorie.
I cooked pasta.
Meanwhile sauteed garlic, onions, bell pepper, zucchini, roma tomato together in the fat-free italian dressing and a cup of water (trying to stay away from oils and butter when possible) adding spices, basil, majoram, and rosemary.
Then I added the pasta and topped with salad toppers (fat free, low cholesterol) and low-fat parmesean/ red pepper/ garlic seasoning.