This was so good that we all wanted thirds! We served it
with rolls. A light fruitty dessert would go nicely with it.

Chicken with Veggies and Rice

2 boneless, skinless Chicken breasts (about 5 oz ea) cut in
½ in pieces
1 can (14 ½ oz) roasted vegetable and herb broth (sub:veg
broth with 1 teas. All-purpose seasoning /blend of herbs
and spices)
1 Table. Minced garlic
1 ½ cups uncooked instant (10 min) brown rice
1 bunch broccoli, broken in florets (6 cups)
1 red bell pepper, cut in narrow strips
1 yellow squash (about 8oz.) thinly sliced
½ cup Parmesan cheese
¼ teas. Ground black or white pepper
1 can beans (kidney,black, pinto, or chickpeas) drained and
rinsed.

1. Bring chicken, broth, and garlic to a boil in a
large deep skillet.
2. Stir in the rice, cook for 2 minutes.
3. Stir in veggies and beans. Cover, reduce heat and
simmer 3 minutes.
4. Remove from heat and let stand covered for 5
minutes.
5. Stir in ½ the cheese and the black pepper.
6. Spoon into a serving dish and sprinkle with the
rest of the cheese.
(4 servings)
When we made this, we doubled all but the broccoli. We used
red and green peppers and zucchini and yellow squash. We
used Kidney Beans and chick peas.
Original recipe calls for adding the rice and veggies and
cooking for 5 minutes, but we had to cook it longer to get
the rice tender and then the veggies were a little over
done.
Great dish for summer!
327 cal., 30 g protein, 46 g carb, 8 g fiber 6 g fat. 49 mg
col, 682 mg sod. This is without the beans.

2 1/2 cups shredded roast beef

1/2 onion, sliced

1/2 tsp oregano

2/3 c picante sauce

1 tsp cumin

8 flour tortilla (or more)

Monterey Jack Cheese

butter and brush to spread it

Preheat oven to 475. Combine beef, picante sauce, onion,
cumin & oregano in skillet and simmer 5 minutes. Brush one
side of tortillas with butter. On unbuttered side, spoon
mixture into center, top w/cheese. Fold over filling and
bring the other sides up and fold all together and place
seam side down in a 9 x 13 dish. Bake for 13-15 minutes.
These are crunchy and lovely and we ate them with more
picante sauce and sour cream.

Items needed:
1 box chocolate cake mix
1 can Eagle brand
1 jar caramel topping
1 medium container of Cool Whip
crushed Heath or Butterfinger bars
Bake a chocolate cake mix in a 13×9 in pan. After baking
poke holes in the warm cake with a wooden or plastic spoon
handle. Drizzle cake with 1 can Eagle brand and 1 jar of
caramel topping into the holes and on top of the cake. Let
cake cool completely.
Then ice with a carton of cool whip and placed crushed
heath bars or toffee bits on top–you can use crushed
butterfingers instead if you want.

My family loves this recipe! There is enough cheese sauce
that I usually make broccoli as a side and then use the
extra cheese sauce on top.

Ingredients:
6 boneless, skinless chicken breasts
salt and pepper, to taste
garlic powder, to taste
2 cans condensed cream of chicken soup
1 can condensed cheddar cheese soup

Preparation:
Rinse chicken and sprinkle with salt, pepper and garlic
powder. Mix undiluted soup and pour over chicken in a Crock
Pot. Cook on low 6 to 8 hours.
Serves 6.

1- 15 oz. can black beans, drained and rinsed
1- 11 oz. can whole kernal corn, drained
2 large tomatoes, chopped
1/2 red onion chopped
finely chopped red or yellow pepper
finely chopped celery
finely chopped carrot
fat free or low fat Italian salad dressing
season to taste: salt and pepper, cumin, garlic, onion

This stuff is really good!

2 pkgs cream cheese, softened
1 cup prepared Ranch Dressing
1/2 cup hot sauce
2 cans of chicken, drained and flaked

Combine ingredients and mix together well. There are 2
options for heating ~
Option 1 - put into crock pot on low until bubbly.
Option 2 - put mixture into baking dish, bake at 350
degrees for about 25-30 minutes.

Serve with tortilla chips.

4 chicken breasts, 4 chicken thighs (or whatever you wish)
1 t salt
1/4 t pepper
1 t rosemary
1 t marjoram
1 t oregano
1/4 cup lemon jice
1 cup white wine or 1 cup chicken broth

Remove skin from chicken. Mix together salt, pepper,
rosemary, marjoram, and oregano. Sprinkle over the pieces
of chicken. Saute the chicken in margarine until golden
brown. Cover and simmer for about an hour.

Dressing:
1/2 cup sugar
1/3 lemon junice
2 t finely chopped onion
1 t Dijon mustard
1/2 t salt
2/3 cup of oil
1 T poppy see
Mix well.

Salad:
2 bags of lettuce trio
1 cup of shredded Swiss chees
1 cup of dried cranberries (cranraisins)
1 apple cubed
l pear cubed
Pour dressing over salad, toss well and enjoy.

I half this

My family loves this:

4 whole chicken breasts, skinned, boned and halved
8 slices Swiss cheese
1 can (10 oz.) cream of mushroom soup
1/4 cup dry white wine
1 cup herb seasoned stuffing mix (like Stove Top)
1/4 cup (1/2 stick) butter, melted

Grease a 13×9-inch baking dish. Place chicken in dish; top
with cheese. Combine soup and wine; pour over chicken.
Sprinkle with dry stuffing mix. Drizzle with butter.
Bake, uncovered, at 350 degrees for 45 to 55 minutes.

Guilt-Free Pineapple Angelfood Cake

Serves 12 (or more) depending on how you cut it!

Pre-heat oven to 350 degrees

Mix: 1 box Angelfood Cake Mix
1 20-oz. can crushed pineapple with juice

(Do not add any other ingredients…this recipe is so easy
you can make it with your eyes closed.!)

Pour into 9X13 cake pan

Bake for 35 minutes

Remove from oven and cool.

Serve with a dollop of Fat Free Cool Whip or Ice Cream

Enjoy!…..very LOW in calories.