* Exported from MasterCook *
SKILLET CHICKEN SALAD
Recipe By :
Serving Size : 4 Preparation Time :0:15
Categories : Chicken Breasts
Amount Measure Ingredient — Preparation Method
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3 whole skinless boneless chicken breasts — halved, cut
into 3x 1/2" strips
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup celery — sliced
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Healthy Exchanges Monthly Food Newsletter (December 2004) p.8
2 (8-ounce) packages Philadelphia fat-free cream cheese
1 (4-serving) package JELL-O sugar-free instant
white chocolate pudding mix
2/3 cup Carnation Nonfat Dry Milk Powder
1 cup water
1/4 cup Cool Whip Free
1 teaspoon coconut extract
1 (6-ounce) Keebler chocolate pie crust
1 (20-ounce) can Lucky Leaf No-sugar Added
Cherry Pie Filling
2 tablespoons mini chocolate chips
2 tablespoons chopped walnuts
2 tablespoons flaked coconut
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Makes 10 servings
Prep Time 20 minutes
This also makes a great sandwich filling for pita bread.
Ingredients:
1 (3-ounce) pouch of STARKIST Flavor Fresh Pouch®
Albacore or Chunk Light Tuna
1/2 cup shredded red or green cabbage
1/2 cup shredded carrots
1/4 cup shredded yellow squash or zucchini
3 tablespoons reduced-calorie cream cheese, softened
1 tablespoon plain low-fat yogurt
1/2 teaspoon dried basil, crushed
Salt and pepper to taste
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Makes 2 servings
Image © Publications International, Ltd.
Ingredients:
2/3 cup fresh or frozen corn kernels
1/4 cup finely chopped onion
1/4 cup finely chopped red bell pepper
2 cloves garlic, minced
1 teaspoon chopped fresh rosemary or 1/2 teaspoon
crushed dried rosemary, divided
1/2 teaspoon salt, divided
1/4 to 1/2 teaspoon black pepper, divided
2 sheets (18X12 inches) heavy-duty foil, lightly
sprayed with nonstick cooking spray
2 tilapia fillets (4 ounces each)
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This is my own recipe. It works out to less than 10 grams of
carbohydrates per serving if the potatoes are omitted.
2.5 pounds ground beef. 87% works best.
3/4 cup bread crumbs
1/2 cup low fat milk
1 egg, beaten
2 heaping TB minced garlic
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. salt
1/2 tsp. black pepper
8 oz. tomato sauce
In a large mixing bowl, mix together bread crumbs, milk, egg, garlic,
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Makes 8 (1/4-cup) servings
Image © Publications International, Ltd.
Vegetables galore make this festive dip a favorite
with kids of all ages. You don’t even need to tell
them that it’s good for them too!
Ingredients:
1 cup fat-free or reduced-fat sour cream
4 teaspoons dry ranch-style salad dressing mix
1/4 cup finely chopped cucumber
1/4 cup finely chopped carrot
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped zucchini
Makes 8 to 10 pieces
Image © Publications International, Ltd.
Ingredients:
3 slices crisp-cooked bacon, chopped
1/4 cup diced tomato
1/2 cup finely chopped lettuce
1/2 cup finely chopped baby spinach
1-1/2 tablespoons nonfat mayonnaise
Pinch salt
1/4 teaspoon black pepper
1 large cucumber
Minced parsley or green onion
Directions:
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Touches of cinnamon, cloves, nutmeg, and citrus perk up this tea,
giving it a delightful spicy flavor. Serve hot or cold.
Number of Servings: 4 Serving Size: 1 cup
1 cinnamon stick
2 cloves,whole
1 each long strip (4 inches) lemon peel
1 long strip (6 inches)orange peel
Pinch nutmeg
Tea bags
1. In a saucepan combine 1 quart of water and all the ingredients
except the tea. Simmer for 5 to 10 minutes.
Submitted by Eddie to eDiets.com
This hearty rice and shrimp soup is packed with vegetables and flavor.
**(Substituting brown rice would make this a healthier dish. Gloria)
Serves 6 servings
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
1 Tbsp butter
1/2 cup chopped green bell pepper
1/4 cup sliced green onions
1 clove garlic, minced
3 cups tomato-vegetable juice cocktail
1 (8 oz) bottle clam juice
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Yucca is a nutrient-rich root vegetable with a yam-like texture.
Fried, it’s a yummy snack that’ll treat your tastebuds without
doing harm to your health.
Use cooking oil spray to cut back on fat
1 lb fresh yucca (cassava), cut into 3-inch sections and peeled
(or 1 pound peeled frozen yucca)
Nonstick cooking oil spray
In a kettle, combine the yucca with enough cold water to cover it by
1 inch. Bring the water to a boil, and slowly simmer the yucca for
20 to 30 minutes, or until it is tender.
Preheat oven to 350° F.