Southwestern Layered Chicken Salad~

Prep Time: 15 min
Total Time: 15 min
Makes: 4 servings

6 cups torn romaine lettuce
2 cups shredded deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1 can (11 oz) Green Giant® Southwestern style corn, drained, liquid reserved
2 tablespoons Old El Paso® taco seasoning mix (from 1-oz package)
1/2 cup shredded Mexican cheese blend (2 oz)or ww cheese
1/2 cup ranch or French dressing or use lowfat dressing.
1 cup corn chips (1 1/2 oz) us ww wheat crackers
Old El Paso® salsa, if desired.

1. Arrange lettuce on large platter. In 10-inch nonstick skillet, place chicken and reserved liquid from corn. Sprinkle with taco seasoning mix. Cook over medium heat 2 to 3 minutes, stirring constantly, until blended and thoroughly heated.
2. Arrange chicken mixture over lettuce. Sprinkle with cheese and corn. Drizzle with dressing; top with corn chips. Garnish with salsa.
Happy Cooking. Lisa

Twenty Minute Chicken Parmesan

20-Minute Chicken Parmesan

Serves: 4

Take a traditional favorite, make it low-fat and easy to prepare, and you end up with this chicken entrée. It's so simple, even your kids can help!

INGREDIENTS
4 skinless, boneless chicken breast halves
1 large egg, lightly beaten
1/2 cup Italian-seasoned breadcrumbs
2 tablespoons butter or margarine, melted
1-3/4 cups spaghetti sauce
1/2 cup shredded mozzarella cheese
1 tablespoon grated parmesan cheese
1/4 cup chopped fresh parsley

DIRECTIONS
1. Place chicken between two sheets of heavy-duty plastic wrap; flatten to 1/4 inch thickness, using a meat mallet or rolling pin.
2. Dip chicken in egg, and dredge between breadcrumbs.
3. Cook chicken in butter in a large skillet over medium-high heat until browned on both sides.
4. Spoon spaghetti sauce over chicken; bring to a boil. Cover, reduce, heat and simmer 10 minutes.
5. Sprinkle with cheeses and parsley; cover and simmer 5 additional minutes or until cheeses melt.

NUTRITION INFO (per serving)
Calories: 364.8
Fat: 14.3 g
Carbohydrates: 20.6 g
Protein: 36.7 g

Happy Cooking~ Lisa

Cabbage Patch Casserole~

CABBAGE PATCH CASSEROLE (Crock Pot)

1 pound lean ground beef

1 onion, chopped

1 can (15 ounce size) ranch-style beans

1/4 teaspoon ground cumin

3 cloves garlic, minced

2 1/2 cups chopped cabbage

1 green bell pepper, chopped

1 can (14.5 ounce size) stewed tomatoes, with liquid

2 stalks celery, chopped

1/4 cup picante sauce

1 cup water

salt to taste

freshly ground pepper, to taste

Directions:In a skillet over medium heat, brown the ground beef with the onion. Drain fat. Combine ranch-style beans, cumin, garlic, cabbage and green pepper in crock pot. Stir in stewed tomatoes, celery, picante sauce, water, and beef mixture. Salt and pepper to taste. Cover and cook for 6 to 8 hours. Nutrition Info: Amount Per Serving Calories: 376 Total Fat: 14.4g Cholesterol: 74mg Sodium: 914mg Total Carbs: 31.3g Dietary Fiber: 9.1g Protein: 29.8g

Yummy! Happy Cooking. Lisa

Nostaglic Apple Pie~

Serves: 8 Prep Time: 15 MinutesCook Time: 50 Minutes

Ingredients:
1 prepared double pie crust

7 cups baking apples, thin-sliced,cored, peeled

1 cup Splenda

3 tablespoons cornstarch

3/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1/8 teaspoon salt

Directions:

1. Preheat oven to 425 degrees F. Place one crust into a 9-inch pie pan.
2. Place sliced apples into a large mixing bowl and set aside. Combine SPLENDA® Granulated Sweetener, cornstarch, cinnamon, nutmeg and salt in a small bowl. Sprinkle mixture over apples and toss. Spoon apple mixture into pie crust. Place the second crust over the filling. Seal edges, trim and flute. Make small openings in the top crust.
3. Bake in preheated 425 degrees F oven 40-50 minutes or until the top crust is golden. Serve warm or chilled..
Note: Serving Size: 1 slice (1/8 of pie)
Nutrition Info
Servings Per Recipe: 8Amount Per Serving Calories: 310 Calories from Fat: 140
Total Fat: 15g
Total Carbs: 43g
Saturated Fat: 4g
Dietary Fiber: 5g
Cholesterol: 0mg
Sodium: 270mg
Sugars: 16g
Protein: 3g

We all love apple pie and here is a low fat, low sugar version. Let me know if you try it.

Happy Cooking.

Lisa