Creamy Chicken Casserole

Ingredients: 2 Tablespoon(s) All purpose flour 1 Tablespoon(s) Non-fat powdered milk 1 1/4 Cup(s) Skim milk 1/4 Teaspoon(s) Salt 1 Pepper to taste 1/2 Teaspoon(s) Dried leaf marjoram 1/2 Teaspoon(s) Dried leaf thyme 1/2 Cup(s) Celery, thinly sliced 1/2 Cup(s) Sliced mushrooms 1 Cup(s) Chicken broth 3 Cup(s) Cooked rice 2 1/2 Cup(s) Cubed cooked chicken 1 Tablespoon(s) Chopped fresh parsley 1/4 Cup(s) Slivered almonds (optional)

Directions: Preheat oven to 350F. In a medium saucepan, combine flour and powdered milk. Slowly add skim milk, stirring to blend. Cook over medium heat until sauce thickens, stirring constantly. Add salt, pepper, marjoram and thyme, set aside. In a large non-stick skillet over low heat, cook celery and mushrooms in 1 tablespoon broth until tender. Stir in rice, 1 cup broth, chicken and sauce. Pour into a shallow casserole. Sprinkle with parsley (and almonds). Bake, covered 35 minutes; remove lid and bake about 10 minutes longer or until bubbling. Serve immediately. Comments: Cal: 224, Fat: 2 g.

Melon with Berries and Sorbet

This is a yummy LOW-CAL dessert!!!
Easy peas-ie!

1 Cantaloupe , quartered and seeds removed
1 Pint strawberry sorbet
1/2 Pint unsweetened strawberries, sliced
1/2 Pint unsweetened raspberries
2 tsp. sugar or Splenda


Add berries and sorbet to each melon "boat".
Use any type of berry you wish. Fresh or frozen works fine. You can even add 1 TBSP of Fat-Free cool whip.

Mmmmmmmm

Crusted Sweet Potato Casserole

A delicious way for children to eat sweet potato. A perfect side dish for turkey or ham. Great for pot-lucks!


3c Cooked Mashed sweet Potato
1/2 c sugar
1/2 c Butter
2 Eggs, Beaten
1 TSP. Vanilla
3/4 c Brown Sugar
1/3 c Flour
1 c Chopped nuts

Combine sugar, eggs, vanilla, and 1/2 of the butter. Stir until well mixed. Pour into casserole dish. Stir remaining butter and nuts together in a small bowl. Pour evenly over sweet potato mixture. Bake at 350, for 20 minutes.