• 1/2 cup sour cream
• 1/2 cup cream of mushroom soup
• 1/4 teaspoon salt
• 2 cups cooked chicken, chopped
• 1 cup cooked broccoli, chopped
• 1/2 cup red bell pepper, chopped
• 1/2 cup grated cheddar cheese
• 2 packages of refrigerated crescent rolls
• 1 egg white, lightly beaten

Directions:

1. Mix sour cream, cream of mushroom and salt in a large mixing bowl.
2. Add chicken, broccoli, bell pepper and cheese to the mixing bowl.
3. Pull the crescent rolls apart to triangles and place on a cookie sheet.
4. Scoop the chicken mixture onto the triangles.
5. With the other package of crescent rolls, place a triangle on top of the mixture and press the sides together so the mixture is sealed inside.
6. Bake in a 375 degree oven for 25 minutes or until golden brown.

Serves: 10

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Ingredients:

• 1 head broccoli, chopped
• 1/2 onion, finely chopped
• 4 medium mushrooms, chopped
• 2 tablespoons butter
• 1 cup milk
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 chicken breast, thawed and cut into cubes

Directions:

1. Steam or boil broccoli
2. Place cubed chicken and broccoli into a greased casserole dish.
3. Saute onions, mushrooms and butter in a sauce pan over medium heat.
4. Add milk  to the saucepan.
5. Mix cornstarch and water together in a small container.
6. Before milk begins to boil turn heat down to a low setting and add  the cornstarch mixture.
7. Whisk sauce together until sauce is thick and smooth.
8. Pour sauce over the chicken and broccoli.
9. Bake in a 350 F oven for 1 hour or until chicken is fully cooked.

We like this served over rice.

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Ingredients:

• 1 lb ground pork or turkey
• 1/2 cup finely chopped carrots
• 1/2 cup finely chopped celery
• 1/4 cup finely chopped onion
• 1 garlic clove, minced
• 1 egg slightly beaten
• 2 tablespoon soy sauce
• 2 teaspoon sugar
• 1 teaspoon salt
• Dash of pepper
• Approximately 20 egg roll wrappers.

Directions:

1. Combine all ingredients in mixing bowl.
2. Pour a little water into a small bowl.
3. On a plate, lay an egg roll wrapper.



4. Drop one table spoon of filling onto the bottom-middle area of the wrapper. With fingers shape into a log.



5. Fold the very bottom of the wrapper into the top of the log.



6. Fold the sides straight. Add a little water to the sides to allow the wrapper to hold its place.



7. Roll the egg roll, leaving a little room at the top.



8. Spread a little water on the egg roll and fold the top over.



9. Fry in hot oil at a medium setting until golden brown.
10. Egg rolls may also be baked in a 350 degree F oven for 30 minutes on a lightly greased cookie sheet.

If you plan to freeze the egg rolls do so before frying or baking.

Try with a chili, honey mustard, plum or sweet and sour sauce!

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• 4 pieces of skinless chicken
• 8 oz of plain yogurt
• 2 tablespoons of tomatoe paste
• 1/2 tablespoon garam masala spice
• 1 clove garlic
• 1 teaspoon salt
• 1/4 medium onion, chopped
• 1/2 teaspoon of chili powder

Directions:

1. combine all ingedients together in a medium sized bowl.
2. Add chicken pices and soak in the mixture overnight.
3. Bake in 350 F oven for one hour.
4. Place chicken over rice.

4 servings.

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Ingredients:

• 3/4 cup creamy ranch dressing
• 18 medium cherry tomatoes, halved
• 1 cucumber halved and sliced
• 1/4 cup chopped red onion
• 1 tablespoon parsley
• 2 1/2 cups chicken chunks
• 3 cups cooked corkscrew macaroni

Directions:

1. In a large bowl combine salad dressing, tomatoes, cucumbers, onion and parsley.
2. Add chicken and pasta.
3. Toss lightly to coat.
4. Chill for a few hours before serving. 

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• 2 cups cooked, chopped chicken
• 1 cup toasted slivered almonds
• 1/2 cup green grapes
• 1/2 cup red grapes
• 1 cup chopped celery

Dressing:

• 1/2 cup salad dressing
• 1 1/2 tablespoon honey
• 1/2 cup mayonnaise
• 1/2 teaspoon lemon juice

Toss all salad ingredients and add dressing. Chill and serve on croissants or other bread.

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• 12 Ti leaves or 1 package of banana leaves cut into 4 inch strips width ways
• 45-50 taro leaves
• 1 ½ -2 lbs chicken
• 1 lb mahi-mahi or butterfish
• Hawaiian or kosher salt
• Liquid smoke

Directions:

1. Cut chicken and fish into 1 inch cubes.
2. Salt the fish, and salt and liquid smoke the chicken. Stack 8 to 10 taro leaves. Divide pork and fish into 6 portions and place a portion of each into the center of top taro leaf. Wrap leaves around fish and chicken.
3. Take 2 ti leaves or 2 banana strips and lay them across each other forming an “x”. Take the fish and chicken bundle and place it in the middle of the leaves. Wrap the bundle with the leaves and tie securely with string. Place lau laus in a steamer and steam for 4 hours.

Serves 6

Recipe Submitted by: Melanie Terry

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Ingredients:

• 4 pieces boneless skinless chicken breast
• 6 to 8 ounces each Extra-virgin olive oil, for drizzling, plus 2 tablespoons
• Grill seasoning blend, or salt and pepper
• 4 sub rolls, split
• 2 cloves garlic, cracked away from skins
• 1 teaspoon red crushed pepper flakes
• 2 large portobello mushroom caps
• sliced 1 green bell pepper, seeded
• sliced 1 large onion, white or brown skinned
• sliced 1 teaspoon dried oregano
• 1/3 palm full 1/2 cup dry red wine or stock — chicken or beef flavor 1 (14-ounce)
• can, crushed tomatoes
• 2 to 3 tablespoons chopped flat-leaf parsley
• 1/3 pound deli sliced provolone

Directions:

1. Heat a grill pan or large skillet.
2. Drizzle chicken with oil, to cover,and season with grill seasoning blend or salt and pepper.
3. Grill or pan-fry 6 minutes on each side.
4. Heat broiler, lightly toast rolls on cookie sheet and remove.
5. Heat a large skillet over medium high heat. Add 2 tablespoons oil, garlic, crushed red pepper flakes, mushrooms, peppers, onions and oregano.
6. Saute veggies and season with salt and pepper. Cook 5 minutes, then deglaze the pan with wine or stock.
7. Pick up tasty bits off the bottom of the pan with a wooden spoon or heat safe spatula.
8. Add tomatoes and parsley to the sauce. Slice chicken breasts on an angle and set into sauce.
9. Pile chicken and veggies into sub rolls and cover with sliced provolone.
10. Melt cheese under hot broiler.

Recipe and picture Submitted By: Tracy

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• 2 medium unpeeled baking potatoes
• Butter-flavoured cooking spray
• 1/2 teaspoon garlic powder
• 1/4 cup finely chopped cooked chicken or turkey
• 1/4 cup shredded reduced fat cheddar cheese
• 2 tablespoons bacon-flavoured bits
• Reduced calorie ranch dressing

Directions:

1. Pierce potatoes with a fork. Arrange potatoes about 1 inch apart in circle on a microwaveable paper towel. Microwave uncovered on high 8-10 minutes or until tender. Cut potatoes lengthwise into fourths. Carefully scoop out pulp, leaving 1/4 inch shells. Cover and refrigerate potato pulp for other uses.
2. Set oven to broil. Place potato shells, skin sides down on rack in broiler pan. Spray with cooking spray. Sprinkle with garlic powder. Broil with tops 4 -5 inches from heat for about 5 minutes or until crisp and brown.
3. Sprinkle chicken and cheese over potato shells. Broil about 30 seconds or until cheese is melted. Sprinkle with bacon bits. Serve hot with ranch dressing.

Makes 4 sevings, 2 potato skins each

Nutrition Info per serving:

• Calories: 105
• Cholesterol: 10 mg
• Carbs: 14g
• Protein: 7g

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• 1 box Whole Wheat Penne Rigate Pasta
• 2-3 tablespoons olive oil
• 1 yellow pepper and onion chopped
• 1 jar prepared pasta sauce (your favorite flavor)
• 3 grilled or cooked boneless, skinless chicken breasts, sliced
• 1 can of asparagus (if desired)
• Salt
• 2 tablespoons butter
• 1 tablespoon lemon juice

Directions:

1. Cook pasta according to package directions.
2. In a small skillet, saute pepper and onion until tender.
3. In a large skillet, pour 1 can of asparagus and bring to a rapid boil. Season the
   water with salt. Cook the asparagus for 2-3 minutes until just tender.
4. Drain the asparagus and add butter to the skillet. Stir in the lemon juice. Return
   the drained asparagus, the onion, and pepper to the skillet and toss to coat.
5. Stir in pasta sauce, and chicken. Simmer 2-3 minutes.
6. Serve sauce mixture over pasta.

Tastes great with a side salad. Enjoy!

Total cooking time 25 minutes

Serves 3-4 people

Submitted by: Esmeralda Lee, Chattanooga TN

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