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Chicken Divan (easy and quick)

Ingredients:

10oz package of frozen broccoli
3-4 servings of cooked deboned chicken breasts (for lower fat version make it skinless)
1 can of cream of mushroom soup or cream of chicken (cream of broccoli would work too)
1/3 cup of milk (skim makes it low fat)
1/2 cup of shredded cheddar cheese (light cheese makes lower fat)

Preheat oven to 450 degrees
Cook broccoli  and drain.
Arrange in a shallow baking dish broccoli, top with chicken. Mix soup with milk in a small bowl.
Pour soup mixture over chicken and broccoli. Sprinkle with cheese. Bake 15 minutes or until tender
through and cheese is melted. Serves 3-4

Serving suggestions:  Serve over a bed of rice. As an accompniment, serve a tomato and cucumber
side salad with an olive oil, lemon juice, salt and pepper dressing.

Chicken & Broccoli Alfedo (easy and quick)

Ingredients

Fresh or Frozen Broccoli @ 6oz (or to your taste)
1/4 to 1/2lb of cooked skinless boneless chicken breasts cut into strips
3 Brothers Alfredo sauce (or other prepared alfredo sauce)
Fettucine Noodles (6-12oz box)

Cook broccoli according to your preference (boil or steam)
Boil fettucine according to package directions
Drain fettucine noodles and drain broccoli.
Toss pasta, broccoli and cooked chicken together.
Serve with garlic bread and a salad.

Serves 4-6

Chicken Paprika! (one of our favorites!)

Ingredients

3/4 cup nonfat yoghurt (I have substituted lowfat or nonfat sourcream)
2Tbl Olive Oil
2cups sliced onions
1 cup Red Bell Peppers (preferably red, yellow peppers next best)
2 cloves of garlic minced
1Tbl + 1 1/2 tsp Flour
1-2 Tsp of Paprika (according to your taste)
1 cup of chicken broth
1 lb. boneless skinless chicken strips
1/2 tsp salt 1/4 tsp pepper
2 cup cooked noodles (I prefer wide egg noodles)

Mint Iced Tea
(great change from regular tea)

Ingredients:

12 Tetley tea bags(or favorite tea)
4 Mint Tea bags
1 1/2 cups of sugar
1 gallon of water

Either boil about 2-4 cups of water on the stove or run through your coffee maker.
Place tea bags in boiled water and let steep for about 10-15 minutes. Pour sugar into gallon sized
pitcher. Pour hot tea into pitcher. Mix well. Fill pitcher with cold water - enough to make a gallon.
Add ice cubes if you like. Refridgerate and enjoy!

Tostado Dip (Excellent for munchies or a get-together)
from my Mother-in-law! Yum!

Ingredients:

24oz Refried Beans
8oz. Sour Cream (light or fat free would help to cut fat down)
2 Avocados
2 cups shredded lettuce
3 tomatoes - chopped
8oz. grated cheddar cheese (lowfat or fat-free helps to reduce calories and fat)
4oz. green chiles
Black Olives sliced
Tortilla Chips

Add chili-powder, salt, tobasco sauce (or cayenne pepper) to refried beans to taste.
Spread beans in flat dish. Add other ingredients in layers: sour cream, cheese, tomatoes mixed with
green chiles, lettuce, olives and avacodos. Chill and serve!
Serves 12

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