(Everything Recipe's)

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Breast of Chicken Magnifique

4 whole chicken breast, about 3 lbs,split 1/4 c.butter or margarine 2 c.sliced mushrooms (yuck) 2 cans cream of chicken soup 1 large clove garlic,minced generous dash crushed thyme 2/3 c.light cream

In a large skillet, brown the chicken in butter; remove. Brown mushrooms, Stir in soup, garlic, and seasonings; add chicken. Cover and cook over low heat 45 minutes. Stir now and then. Blend in cream heat slowly. Serve with rice mix. Garnish with toasted, slivered almonds. 8 Servings

BBQ CHICKEN

Makes 4-6 servings. 2-3 tablespoons oil 3-4 pounds chicken parts, skinned 2 cups prepared BBQ sauce of your choice 1-1/2 cups coarsely chopped onions 1 large green pepper, seeded and diced

Heat 1 tablespoon of the oil in the pressure cooker. Brown the chicken well on both sides in small batches, adding extra oil as needed. Set the chicken aside on a warmed platter. Place the sauce, onions and green pepper in the cooker. Stir well, scraping up any browned bits sticking to the bottom of the pan. Add the chicken back into the pan, and stir so the chicken gets well coated on all sides. Lock the lid in place and over high heat, bring to high pressure, then adjust the heat to maintain the high pressure. Cook for 9 minutes, then safely release the pressure and remove the lid. Serve immediately.

Greene Beans and Bacon Casserole

2 (16oz.)cans green beans,drain 1 can condensed cream of mushroom soup 3/4 cups milk 1(28 oz.)can french fried onion rings 1 cup shredded cheddar cheese (optional 2 oz.jar bacon bits (or bacon,fried and crumbled 1/8 tsp.pepper

Combine all ingredients of the onion rings and bacon) and mix; pour into casserole. Bake 30 minutes at 350 degrees. Top with remainng onion rings and bacon. Bake 5 minutes longer.

Honey Mustard Chicken a la Zip

Mix: 1/4 c. Miracle Whip 1 TBS.Dijon mustard 1 TBS.honey

Spread mixture on boneless,split chicken breast. Broil 5 minute's on each side.

Friendship Cup Soup

1 can tomato soup 1 can beef broth 1 can water 1/4 tsp.marjoram 1/4 tsp.thyme

Combine all ingredients. Simmer 2 minutes, dot with butter

Tuna Pasta Salad

Yield: 4 servings
1 c Uncooked pasta (your kid's favorite shape 1/2 c White albacore tuna 1/2 c Frozen peas 2 T Red onion, chopped 3 T Light mayonnaise

Cook pasta according to package directions; drain. Cook peas according to package directions; drain. Mix all ingredients. Keep refrigerated or in a cool, insulated lunch box until ready to eat.

CRISP BAKED CHICKEN

1 tb Oil; 1 tb Lemon juice; 1 tb Wholegrain mustard; Salt to taste; Pepper to taste; 1 tb Dried sage; 2 tb Onion; grated 1 1/2 c Fresh bread crumbs;

Preheat the oven at 375 degrees. Place the chicken pieces in a greased baking dish. Place the oil, lemon juice, mustard, plenty of seasoning, sage and onion in a screw-top jar and shake well until everything is thoroughly combined. Brush the chicken pieces generously with the mustard-and-onion mixture, ensuring that they are particularly well coated on top. Press the soft bread crumbs on each chicken portion as it is brushed with the mixture to make, even coating. Bake the coated chicken for 50-60 minutes, or until they are crisp and golden outside and thoroughly cooked through and the juices run clear when pierced with the tip of a knife. Serve at once

Poultry, Main dish

Yield: 4 servings
1 1/2 lb To 2 lb chicken pieces; -meaty breast halves, thighs -or drumstick 1/3 c Bread crumbs;fine dry 2 tb Parsley; snipped3/4 ts Dried Italian Seasoning; crushed 1/2 ts Seasoned salt or salt; 1/8 ts Ground red pepper; 1/4 c All-purpose flour; 3 tb Skim milk; Nonstick spray coating

Remove skin from chicken. Rinse chicken; pat dry. In a medium mixing bowl stir together bread crumbs, snipped parsley, Italian Servoning, seasoned salt or salt, and ground red pepper. Place four in a plastic bag. Place milk in a shallow bowl; set aside. Add chicken pieces, one at a time, to the bag; shake to coat. Dip in milk; then, dip in bread crumb mixture, pressing lightly to coat well. Spray a 13 by 9 by 2* baking dish with non-stick coating. Arrange chicken pieces, meatly sides up, in the dish. Bake in a 375F oven for 45 to 55 minutes or till chicken is tender and not longer pink. Makes 4 servings.

Food Exhange per serving: 3 LEAN MEAT EXCHANGES + 1 STARCH/BREAD EXCHANGE

Hamburger Stroganoff

2 lbs. hamburger 1 tablespoon oil 1 onion, chopped 2 cloves garlic, minced 1 can cream of mushroom soup 1 cup dairy sour cream 1 3 oz can sliced mushrooms, undrained Egg Noodles

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German Hot Dish

lbs hamburger 5 potatoes (diced) 1 large jar sauerkraut 1/2 cup rice 1/4 onion salt and pepper2 tbsp. shortening

Brown hamburger with onion, salt and pepper. Add diced potatoes, sauerkraut, rice, shortening. Stir. Add just enough water to cover mixture. Bring to a boil and then turn down to simmer. Cover pot with lid; make sure lid is on tight. Stir 3 to 4 times during cooking. Cooking time about 45 to 60 minutes. Water will evaporate.

No-Guilt Chicken Pot Pie

1 can (10 3/4 ounces) Campbell's® Condensed 98% Fat Free Cream of Chicken Soup 1 package (about 9 ounces) frozen mixed vegetables, thawed (about 2 cups) 1 cup cubed cooked chicken 1/2 cup milk 1 egg 1 cup reduced fat all-purpose baking mix

Directions Prep Time: 10 Min. Cook Time: 30 Min. 1. Preheat oven to 400°F. In 9-inch pie plate mix soup, vegetables and chicken. 2. Mix milk, egg and baking mix. Pour over chicken mixture. Bake 30 minutes or until golden. Serves 4. TIP: To thaw vegetables, microwave on HIGH 3 minutes.

PASTA TUNA SALAD

FAMILY'S FAVORITE

I use Med.Shells Mayo & Sour Cream Half this Half Ita.Dressing to taste i use Ken's Ita.Lite Mustard to taste Dark Gradded Cheese Lots Garlic Powder to taste salt & pepper less salt they can add extra Pickles chopped Purple onion chopped for color Green Pepper only half Lg.can of Tuna in Water (Drained) Celery chopped

don't make it to WET.

YUMMY RASPBERRY SALAD

6oz.pkg.raspberry jello 3 oz.pkg.vanilla pudding mix 3 1/2 cups water 16 oz.sweetened raspberries,fresh or frozen 8 oz.Cool Whip

Mix jello powder and pudding mix in pan;stir in 3 1/2 cups water slowly. Cook to boil,stirring constantly; boil for 2 minutes. Refrigerate until slighly jelled. Fold in raspberries and cool whip. Chill until set.

Easy Lemon Bars

1 PKG.of one-step angel food cake mix 1 can lemon pie filling

With a spoon,stir together cake mix and pie filling.Pour into ungreased jelly roll pan and bake 20-25 minutes in 350 degree oven. When cool,frost with powdered sugar frosting flavored with lemon extract. This freezes well.

BROWNIE CHIP COOKIES

1 pkg.fudge brownie mix 2 eggs 1/4 cup oil 1 cup chocolate chips

Grease cookie sheet.In large bowl,combine brownie mix,eggs and oil. Beat with spoon about 50 strokes.Stir in chocolate chips. Drop by rounded tsp.fuls,2 inches apart,onto cookie sheets. Bake at 350 degrees for 8-10 minutes.Cookies are soaf to the touch.Cool slightly before removing from cookie sheets. If desired,frost. NOTE:Dough may be very crumbly.

CRANBERRY MEAT LOAF

1/4 cup brown sugar 1/2 cup cranberry sauce 1 1/2 pounds ground turkey breast 1/2 pound hamburger 3/4 cup lite evaporated milk 4 egg whites 1/8 teaspoon white pepper 3/4 cup fat free cracker crumbs 2 Tablespoons onions, diced 1 teaspoon minced garlic 3 bay leaves

Preheat oven to 350: F. In small bowl, combine brown sugar and cranberry sauce; mix well. In nonstick loaf pan, spread sauce mixture over bottom of pan. In large bowl, combine remaining ingredients except bay leaves; mix well. Shape meat mixture into loaf and apply cranberry sauce to top. Place bay leaves on top of loaf. Bake for 45 minutes or until loaf is browned. Remove bay leaves and serve. Makes 10 servings.

Low-Fat--Lasagna Pinwheels

Servings: 8
1/2 pound ground turkey or chicken
15 ounces part-skim ricotta cheese
1 cup shredded part skim milk mozzarella cheese
1/4 cup Parmesan cheese
1/3 cup egg substitute
2 Tbsp fresh parsley
8 lasagna noodles, cooked and drained
2 cups low-sodium pasta sauce

Preheat oven to 375. Coat rectangular 2-quart baking dish with no-stick cooking spray. Brown turkey in non-stick skillet. While turkey is cooking combine ricotta, mozzarella, Parmesan , eggs and parsley in medium mixing bowl; stir to blend. Spread a scant 1/4 cup cheese mixture on each lasagna noodle. Roll up starting with a short end. Place seam side down in baking dish. Add pasta sauce to turkey in skillet and heat. Pour sauce over rolls in baking dish. Cover with foil. Bake 30 to 35 minutes or until heated through. Let stand 5 minutes before serving.

LOW-FAT CHINESE ORANGE CHICKEN>

2 Tbsp. orange juice concentrate
2 Tbsp. soy sauce
2 tsps. chicken-flavored low-sodium bouillon
1 1/2 tsps. cornstarch
1/2 tsp. ground ginger
3/4 lb. boneless, skinless chicken breasts, cut into strips
2 garlic cloves, finely chopped
1/2 cup thinly sliced carrots
1 red pepper, cut in strips
1/2 lb. fresh snow peas
4 oz fresh mushrooms, sliced (1 cup)
1 small onion, cut in strips
1 can, 8 ozs. sliced water chestnuts, drained'
hot cooked rice

In a small bowl, combine 1/2 cup water, orange juice concentrate, soy sauce, bouillon, cornstarch and ginger; mix well and set aside. Spray a large skillet with non-stick spray; place over medium-high heat. Add chicken and garlic; stir-fry 3 minutes. Remove chicken from skillet. In same skillet, stir-fry fresh vegetables about 3 minutes or until tendercrisp. Add chicken, water chestnuts and bouillon mixture; cook 2 minutes or until thickened. Serve with rice. Makes 4 servings.

APRICOT CHICKEN

1/2 cup Simply Fruit Apricot 2 tbsp soy sauce 1 tbsp lemon juice 1/4 cup minced onion 1 tbsp chopped parsley 1/8 tsp oregano 1 2-lb chicken, cut into serving pieces

In a mixing bowl, combine apricot spread, soy sauce, lemon juice, onion, parsley and oregano; set aside 1/4 cup of mixture for basting. Add chicken pieces (skinned, if desired) to remaining sauce and turn several times, coating pieces well. Refrigerate at least 5 hours or overnight; turn pieces several times. Remove from sauce and place in a single layer in pan. Bake, uncovered, in a 375 degree oven 45 to 50 minutes, or until chicken is tender and lightly browned. Brush with reserved sauce several times during cooking.

SHORTCUT COLESLAW

1 can cream of celery soup 1/3 cup mayonnaise 1/3 cup cider vinegar 2 tbsp sugar 1 tbsp prepared mustard 1 tsp dry celery seed (optional) 1/2 tsp pepper 2 16-oz bags coleslaw mix

In bowl, combine first seven ingredients. Add coleslaw mix; toss to coat. Cover; chill four hour

TANGY CITRUS BARBECUED SHRIMP

2-1/2 lbs unpeeled medium fresh shrimp
3/4 cup butter, melted
1 6-oz can frozen orange juice concentrate, thawed and undiluted
1/2 cup Worcestershire sauce
1/4 cup finely chopped onion
1 tsp garlic powder
1 tsp pepper
************* Rinse shrimp, drain well. Place shrimp in a 13x9x2 inch baking dish. Combine butter and remaining ingredients, stir well. Pour butter mixture over shrimp. Basting occasionally with pan juices, bake uncovered at 350 degrees for 20 - 25 minutes or until shrimp turn pink and shells start to pull away.

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