Diet recipe club News

1 pk Deboned chicken breasts

1 T Lemon oil

2 t Lemon pepper

1 cn Cream of chicken soup

1 cn Plain yogurt 8 oz

1 cn Cream of mushroom soup

1 sm Onion chopped

2 T Minced garlic

1 t Italian seasoning

Salt and peper to taste 1 pk Chinese lemon chicken sauce

Mix 1/2 c Water

Chicken mix. Saute chicken quickly in oil to sear.Add lemon pepper. Add 1 cup dry whitewine and simmer until chicken is done. Take chicken out of pan and chop. Add onion and garlic to pan and simmer until onion is clear, adding more wine if necessary. Add to chicken. Pour can of cream of chicken soup on chicken mixture and add 1 can ful of yogurt. Stir and reheat gently. Sauce: Heat one can cream of mushroom soup, with package of Chinese lemon chicken sauce mix ( available at Oriental food stores ) Add 1/2 cup of water and simmer gently with seasonings to your taste. I probably used more garlic and more Italian seasoning. Fill crepes with chicken mixture. Pour sauce over and bake at 350 for about 15 - 20 minutes until sauce bubbles Rwsmm05a Emilie

1 pk Cornbread stuffing mix (6oz)

4 Chicken legs (drumsticks

-and thighs connected) Salt Pepper 3 T Currant jelly

1/2 t Kitchen Bouquet or other

-browning sauce Prepare stuffing mix according to package directions. Spoon into a baking dish, forming a mound. Remove skin from chicken; discard. Rinse and pat dry using paper towels. Place chicken parts skin-side down on top of stuffing with thighs next to side of dish and drumstick ends over center of stuffing. Sprinkle with salt and pepper; cover with wax paper. Place jelly in a 1-cup glass measure. Microwave on high 30 seconds, or until jelly melts. Stir in Kitchen Bouquet; set aside. Rotating dish midway though cooking, microwave on high 7 minutes. Turn chicken skin-side up and brush jelly mixture over surface of chicken; re-cover. Microwave on high 7-9 minutes, or until juices run clear when chicken is pierced with a fork. Let stand 5 minutes. Nutrient data per serving: 475 calories; 32 grams protein; 20 grams fat (36 percent total calories); 41 grams carbohydrates; 1 gram dietary fiber; 121 milligrams cholesterol; 948 milligrams sodium.

1 1/4 lb Ground turkey

1 c Corn kernels

- fresh or frozen, thawed 1 c Tomato salsa

1/2 ts Salt

2 c Shredded lettuce

2 Medium ripe tomatoes, sliced

1 Small red onion, sliced

Lime wedges 1/4 c Dairy sour cream

In large non-stick skillet, cook ground turkey and corn, stirring often to break up lumps of meat, until turkey loses its pink color, about 5 minutes. Drain off excess liquid. Stir in 1/2 cup salsa and salt. Divide lettuce evenly among 4 dinner plates. Mound hot turkey mixture in center of lettuce. Garnish with tomato slices, red onion slices and lime wedges. Top each serving with 1 tablespoon sour cream. Pass remaining 1/2 cup salsa on the side. Makes 4 servings.

1/2 lb Beef liver; sliced

1/2 ts Salt

All-purpose flour 2 tb Butter

1 tb All-purpose flour

1/2 c Water

1 ts Lemon juice; freshly squeezd

4 Stuffed olives; sliced

1/4 c Mushrooms; canned

1/2 ts Worcestershire sauce

Rice (or potatoes) Dip slices of liver in salted flour and pan-fry in butter for 6 to 7 minutes or until browned. Do not overcook. Remove to hot plate. Stir 1 tablespoon flour into pan, add water, and stir until thickened. Add lemon juice, olives, mushrooms, and Worcestershire sauce and blend well. When thoroughly heated, serve as a gravy with the liver. Serve with rice or potatoes. SOURCE: Southern Living Magazine, October, 1972. Typed for you by Nancy Coleman.