he onions and gently cook for a few miniutes.
Add
Mix salt, pepper and garlic powder with thawed chopped spinach.
Spread in greased baking dish.
Lay chicken cutlets on top of spinach.
Cover with foil.
Bake in a 350\u00b0 oven for 20 minutes.
Remove foil.
Spread Dijon mustard over chicken.
Lay low-fat Muenster cheese over chicken.
Bake 5 to 10 minutes more to melt cheese.
Combine chicken pieces and buttermilk in a large zip-top bag and marinate in refrigerator 1 hour, turning occasionally.
Preheat oven to 450\u00b0F.
Combine flour and seasonings in another large plastic bag.
Remove chicken from first bag (discarding marinade) and shake in flour mixture one piece at a time.
Shake off excess flour.
Place chicken pieces on a baking sheet lined with parchment paper.
Lightly coat chicken with cooking spray.
Bake for 35 minutes or until done, turning after 20 minutes.
Saute onion, green pepper and garlic in 2 teaspoons oil in large skillet.
Add broth and water, oregano and crushed tomatoes. Simmer 10 minutes.
Add kidney beans; simmer 10 minutes longer. Serve over cooked rice.
Use 1/2 cup rice per serving.
Use this recipe for a fast, low-fat, high fiber dinner.
Add a large tossed salad with nonfat dressing.
Add fruit for dessert.
Drain chicken and place chunks in Corning Ware dish on stove. Break up chicken into small pieces (shred) while heating on medium-low.
When chicken is shredded, add soup, dill weed and salt and pepper to taste.
Continue cooking on medium-low to medium for 10 minutes, stirring frequently.
Allow to cool slightly and serve on buns.
Prep/Cook time:
15 minutes.
Easy.
Place chicken breast, peppercorns and onion and
rown, add the ham. Saute for several minutes more.
Spray
Preheat Oven to Moderate.
Grease & line pan(s).
Beat butter, vanilla & sugar in small bowl until light and fluffy; beat in eggs one at a time.
Stir in flour & milk (in 2 batches).
Spread into tin, and cook for approx 15 - 25 min (until skewer comes away clean).
Let stand for 5 minutes, then turn onto wire rack.
Serves 6-8.
Cut in half and spread middle with beaten low fat cream, and halved strawberries. Cover top of cake with cream and add strawberries and sprinkles.
Pour Olive oil into a pan and sweat the onions for 5 minutes or till softened, then add garlic and chicken.
Once chicken has cooked through (approx 15 minutes) add Oregano, Paprika and remaining vegetables, cook down for 5 minutes.
Add soup, then top up with water until you are happy with the consistency, then simmer for 5 mins and serve over you favourite accompanying dish, or just with some fresh bread .
pray.
In saucepan, add chicken, soup, water, taco seasoning, and
br>Reduce heat to low and simmer for 20 minutes or until
Cook chicken in a skillet with broccoli.
Prepare stovetop stuffing, without butter or margarine.
Mix chicken, broccoli and cheese in a 2 quart casserole dish, cover with stuffing.
Bake at 400 degrees for 20 minutes, covered.
Preheat the oven. I do mine to 160 degrees but it is fan-assisted, so if yours isn't I would do 180 or even 200.
Use the low-fat spread to grease an 8-inch loaf tin.
In a large bowl, whisk the egg-whites to a froth.
In another bowl, stir the flour, mango puree, vanilla essence and egg yolk together.
Fold the whisked whites into this mixture.
Pour into the greased tin and bake for 30-40mins.
Let cool, then slice.
In large saucepan, melt margarine and add onions, celery and mushrooms.
Cook over medium heat for 3 to 4 minutes.
Mix biscuit mix according to package directions for biscuits. Spray pie plate with Pam.
Pat 1/2 biscuit dough in bottom of pie plate.
Mix all other ingredients.
Pour on top of biscuit dough. Put other 1/2 biscuit dough on top.
Bake at 400\u00b0 for 15 to 25 minutes or until brown.
Contains 11 fat grams for entire pie.
Spray saute pan with low-fat cooking spray and saute turkey, onion, celery and green pepper.
When done, drain.
In a two-quart casserole dish, put chicken broth, uncooked rice and sausage mix. Top with undiluted soup; cover and bake for one hour at 325\u00b0.
mix together the low fat mayonnaise, low fat creme fraiche OR low fat sour cream & Maggi
Preheat oven to 350\u00b0. In medium bowl, combine mixed vegetables, chicken, soup and thyme. Pour vegetables into greased 2-quart casserole. In small bowl, combine biscuit mix and milk with a fork. Drop a tablespoon at a time over vegetable mixture. Bake, uncovered, for 30 to 35 minutes or until crust is golden brown and filling is hot. Makes 6 servings.
Cut chicken into bite-size pieces, then cook with 1 cup water, onion, bay leaf, celery, salt and pepper.
Set aside.
Saute all vegetables and garlic in low-fat margarine until soft.
Add chicken, cream, stock and lemon juice.
Season with salt and pepper; cook slowly over low heat until heated through.
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.