Ingredients:

• 8 oz dried noodles or fettuccine, cooked according to package directions and drained
• 2 Tbs. olive oil
• 2 cloves garlic, mashed
• 3 Tbs. chopped fresh parsley
• 1/2 lb. fresh mushrooms, sliced
• 1 bay (laurel) leaf
• 6 Tbs. butter
• 2 Tbs. flour
• 1 1/4 cup hot chicken or turkey broth
• 1/2 cup half and half (light cream)
• 2 cups diced cooked turkey or chicken

Heat the olive oil in a saucepan over moderate heat. Add the garlic, parsley, mushrooms, bay leaf, and cook for about 4 minutes, stirring frequently. Place the butter in a separate saucepan and melt over moderate heat. Add the flour and blend well, cooking for about 2 minutes to form a roux. Add the chicken or turkey broth and stir constantly until the mixture thickens. Remove from the heat and add the half and half and stir well. Place the drained cooked noodles in a buttered casserole dish and top with the mushroom mixture. Arrange the turkey on top of the mushrooms, and pour the cream sauce over all. Bake in a preheated 350F oven for about 15 minutes. Serves 4.

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Ingredients:

• 3 cups cooked chicken (cut up)
• 1 can cream of chicken soup
• 1 1/2 cup cooked rice
• 1 cup chopped celery
• 2 small packages of slivered almonds
• 1 cup chicken broth
• 2 hard-boiled eggs chopped

Mix all ingredients in a large casserole. Cover with 2 cups of crushed Cornflakes. Bake in 350-degree oven for 1 hour or until bubbling around the edges.

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Ingredients:

• 2 cornish hens
• 1 cup mushroom rice medley
• 1 ounce parmesan or romano cheese, grated
• Fresh herbs

Rinse and pat dry hens

Combine grated cheese with Mushroom Rice Medley. Divide rice in half and loosely stuff the cavity of each hen with mixture.

Place birds breast side up in one large roasting pan and season generously with fresh herbs.

Roast in oven, 25- minutes covered. Remove cover and baste birds. Return to oven and roast un-covered for an additional 15-20 minutes, until hens are nicely browned and the juices run clear when the thigh is pricked with a fork. Let birds rest for 10 minutes before serving.

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Ingredients:

• Chicken pieces (Thighs are best for this dish)
• Honey
• Sesame seeds
• Salt and freshly ground pepper to taste

Remove the skin from the chicken pieces if you want to reduce fat. Season with salt and pepper, and place in a baking pan. A layer of aluminum foil underneath will make clean-up easier. Drizzle with honey and sprinkle a liberal amount of sesame seeds on each piece. Bake in a 325F (160C) oven for 30 minutes, or until cooked through.

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Coat pan with oil. Flour chicken legs and place them in heated pan with chopped onions. Once the legs are browned, put enough water to cover all the chicken and add 1 tablespoon of gravy master. Use 2 cubes of chicken boullion and cook chicken for 30-45 minutes. Use Bisquick to make dumplings, drop in and cook for ten minutes or until dumplings puff up. Note when putting water in to cover the chicken, put some flour in it for thicker gravy.

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Just boil, or broil, a few chicken breasts. Then prepare a box of chicken flavor rice-a-roni only using half the flavor packet (this decreases the sodium). Cut the chicken into small pieces, and mix with the rice-a-roni.

Special Thanks to Keri

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Ingredients:

• 1 lb pounded chicken cutlets
• 1-1/2 qt. Eggdrop Soup (NO MSG)
• white rice

Pound chicken cutlets, coat with flour then dip in eggs. Pan fry in pure vegetable oil until cooked through. Pour Egg Drop soup over chicken and let simmer for 20 minutes. Serve over white Rice.

Note: I get my Egg Drop Soup from my local Chinese Restaurant because they do not use MSG. If your local Chinese Restaurant uses MSG, you can make your own by following these easy steps.

Ingredients:

• 1-1/2 qt. chicken stock
  
• 2-3 tlb. cornstarch (to thicken)
• 4-6 eggs

Bring chicken stock to full boil, add cornstarch to thicken, drop raw eggs one at a time into stock breaking them up as they cook.

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Ingredients:

• 3 lbs chicken pieces
  
• Flour
  
• Nonstick cooking spray
  
• 3 cups chicken broth
  
• 1 lb baby carrots
  
• tablespoon margarine
  
• 3 tablespoons flour
  
• 3/4 cup skim milk
  
• 3 tablespoons fresh or 2 teaspoons dried dill
  
• 1 teaspoon sugar
  
• 1/2 teaspoon salt
  

Coat chicken with flour. Spray skillet with cooking spray. Cook until brown. Drain fat. Add chicken broth. Simmer , covered, about 1 hour or until chicken is no longer pink in center. Add carrots last 20 minutes of cooking. Transfer chicken and carrots to platter keep warm. Melt margarine, add flour. Cook and stir for 1 to 2 minutes. Add to chicken broth, stir in milk, dill sugar and salt. Pour over chicken. Serve with cooked noodles.

Special thanks to Carolyn B

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If you can tolerate BBQ sauce, this is a yummy pizza. I adapted it from a restaurant recipe and made it low-fat by using lower fat mozzarella cheese.

Preheat oven to 450 degrees. I prefer to use a preheated pizza stone.

Dough

I use a bread machine to make the dough. But any standard pizza dough will do. My bread machine kneads ingredients for 20 minutes and then lets rise for 1 hour. After rising, roll out and place on pizza stone. I use corn meal to prevent sticking.

Ingredients:

• 1 Cup plus 2 T water
  
• 2 Tbls. Olive Oil
  
• 3 Cups Flour
  
• 1 tsp. Sugar
  
• 1 tsp. Salt
  
• 2 1/2 tsp. active yeast
  

Toppings

Ingredients:

Sauce- BBQ sauce. I prefer a brand called Passetti's. It's hard to find, but I try to find more natural products. I hate when the first ingredient is high fructose corn syrup.

Cheese- I use a combo of smoked gouda cheese and low-fat mozzarella cheese.

Other toppings

Chicken- I take 2 skinless, boneless chicken breasts. I cut them into really small pieces. I cook them in a skillet with a touch of BBQ sauce.

Red Onions- if you can tolerate them
Cilantro

Bake for 20 minutes and enjoy!

Special thanks to Melanie

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Ingredients:

• 4 boneless skinless chicken breasts
  
• 1 C bread crumbs
  
• 1 tea. Italian seasonings
  
• 2 egg whites
  
• parmesan cheese (I like to use fresh when possible)
  
• Pam olive oil spray
  
• polenta (pre-made or from scratch)
  
• Classico Tomato Alfredo sauce (if desired)
  

Preheat oven to 400

Combine breadcrumbs and Italian seasonings. Dredge chicken through egg whites and then coat with breadcrumb mixture. Place in baking dish. Spray lightly with olive oil. Top with freshly grated Parmesan cheese. Bake for approx. 15 minutes.

Polenta with a little bit of butter and parmesan cheese makes a great side dish. Depending on type you purchase, you can bake it or prepare in pot on stove. Follow directions on package.

The chicken and polenta don't really need a sauce, but I always heat up some extra for the family members.

The key to making the chicken crispy is the olive oil spray. It's the closest thing you'll get to fried chicken without all the fat.

Special thanks to Melanie

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Ingredients:

• 6 - 8 boneless chicken tenders
• 1 medium package frozen baby broccoli florets
• 1 medium package frozen carrot crinkle circles
• 1 small package frozen green peas
• shredded mozzarella cheese
• white or wheat flour tortillas (I use the organic ones)
• extra virgin olive oil

Heat about 5 Tablespoons of olive oil in wok to medium heat. Add chicken tenders. Cook and turn until white on all sides. Turn heat up to just above medium in order to brown chicken quickly. (This process gives the chicken a crispy outer layer while leaving the inside tender.) Remove chicken and set aside. Remove wok from heat and let cool slightly. Add a little more olive oil if needed and return to medium heat. Add frozen broccoli florets, frozen carrot circles, and frozen green peas. Stir to coat. Cover wok and let steam about 15 minutes, stirring occasionally until vegetables are soft. Turn heat up to slightly above medium to brown vegetables. Add cooked chicken. Cook and stir about 5 minutes.

To serve: Place some of the fahita mixture onto a flour tortilla and sprinkle with mozzarella cheese. Roll up like a fahita and serve. You may also try using different vegetables with the chicken; green peppers if you can tolerate them.

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Created Oct. 2000 - Diane Manhattan
Updated: 01/15/06 - kj