Marinate chicken with Gavenders seasonings to taste and red pepper.
Grill 10 minutes on each side until done.
Slice chicken in strips or cubes.
Warm tortillas.
Combine bananas, applesauce and egg whites.
Mix well with mixer until blended.
Add remaining ingredients except 2 teaspoons sugar and cinnamon.
Pour into an 8 x 8-inch pan coated with no fat cooking spray.
Sprinkle top with cinnamon and sugar mixed. Bake at 350\u00b0 for 20 to 25 minutes.
Cool on wire rack.
Preheat oven to 350\u00b0.
Spray 8 x 8-inch pan with vegetable oil (Pam or other).
Spread pie filling in pan.
Combine Bisquick mix, sugar and milk.
Drop by spoonfuls on top of fruit.
Bake 30 minutes or until brown.
I added a dollop of Promise no-fat margarine to top of each spoonful.
Cut chicken into slices; place in ziploc
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.
Cook broccoli according to package directions.
Drain broccoli and place in the bottom of an ungreased casserole.
Place sliced, cooked chicken over broccoli.
Combine the soup, no-fat sour cream and cheese in a saucepan.
Heat until cheese is melted and pour sauce over chicken; add lemon juice.
Combine bread crumbs and margarine and sprinkle over top.
Bake at 350\u00b0 for 25 to 30 minutes.
Yields 6 to 8 servings.
o dissolve.
Drop in chicken breasts.
Turn burner down
Remove skin and all fat from chicken. Rinse. Pat dry chicken. Sprinkle seasonings to taste.
Spray frying pan with no stick cooking spray.
Place on medium heat.
Place chicken, meaty side down.
Simmer covered for 15 minutes.
Turn.
Repeat. Simmer. Remove cover and let juices cook out.
Cook spaghetti until done; drain.
Cook vegetables until tender-crisp; drain.
If using chicken, may grill or broil or boil, if desired.
Drain.
Mix all ingredients together. Sprinkle with cheese.
Serve warm or cold.
Delicious and practically fat-free.
Filling:
(Use 1 to 2-quart saucepan.)
Saute onions in 1 to 2 tablespoons canola oil until onions are soft.
Add chicken or turkey (cut into 1-inch pieces) and cook until meat is white in color.
Season meat with chicken bouillon granules and salt and pepper to taste.
Add sour cream and enchilada sauce.
Mix well and place on very low heat to keep warm.
Cut chicken into strips and cube tofu.
Mix soy sauce, cornstarch, sherry and garlic. Stir in chicken. Set aside for about 15 minutes. Add broth and vinegar. Heat wok or large skillet over high heat.
Spray with Pam. Add chicken and stir-fry 2 minutes. Remove chicken from wok and add remaining ingredients, except tofu. Cook 3 minutes. Add chicken and broth mixture and cook until sauce thickens.
Fold in tofu. Cook until warm.
Set oven to 375\u00b0 to preheat.
Spray baking sheet (cookie sheet size) with no-fat vegetable cooking spray graciously (pass over 2 to 3 times).
Set aside.
Combine cornstarch, sugar, ginger wine, soy sauce and white pepper.
Stir in chicken.
Marinate 1/2 hour.
In frying pan, bring broth to boil.
Add asparagus and carrot.
use high heat until asparagus changes color.
Bring broth to boil.
Remove vegetables to platter.
Bring broth to boil.
Add chicken until done.
Stir in vegetables and oyster sauce.
Thicken with a little cornstarch, if needed.
Using a pizza pan, layer ingredients in the following order: beans, sour cream mixed with taco seasoning, tomatoes, onions, olives and shredded cheese.
Serve chilled with no-fat nachos.
Combine chopped vegetables (include the peeled and chopped broccoli stems), broth, water and salt in a large pot.
Bring to a boil. Simmer 20 to 30 minutes until vegetables are tender. Process the soup in blender (in batches) until pureed.
Return to heat. Add skim milk mixed with cornstarch. Cook 5 to 10 minutes to thicken. Add salt and pepper to taste.
Place chips, cheese and refried beans on plate and microwave until warm.
Place other ingredients on top.
Use other low or no-fat toppings, if desired.
May cut this down for 1 serving or increase the amount for more people.
Mix all ingredients together. Store in refrigerator.
Serve 1/2 cup of this mixture over 1 corn tortilla. Cook 3 egg whites and serve over tortillas and beans.
Add 1 or 2 tablespoons fat-free sour cream.
In mixing bowl, combine chicken, 1/2 cup orange segments, water chestnuts, 2 tablespoons green onion and red pepper.
Next, combine yogurt, banana, honey, lemon juice, vinegar, ginger and white pepper in blender.
Puree until smooth.
Pour over chicken; mix well and chill.
ff the stovetop.
Dump chicken broth into pan.
Drain
Place pieces of angel food cake in bottom of glass trifle bowl.
Place slices of fresh fruit in layers.
Sprinkle with sugar substitute.
Spread low-fat strawberry yogurt.
Repeat these steps.
Top with no-fat whipped cream.