This is a high-protein, low-fat recipe:

• 4 boneless, skinless chicken breast fillets
• 1 cup salted peanuts, ground in a blender or coffee grinder until coarsely chopped (don’t overgrind or it will turn into peanut butter)
• 4 tablespoons honey
• salt & pepper

Preheat the oven to 350 degrees.

Lightly salt and pepper the fillets, brush on a coating of honey, and then roll in the chopped peanuts.  Press the coating into the chicken with the back of a tablespoon.  Bake for 45 minutes or until crusty brown on top.

If you don’t want to heat up the oven, you can cook on stove top in olive oil preheated on medium high.  As soon as the chicken is in the skillet, reduce heat to medium and cook until golden brown, about 30-45 minutes.

Here is a good tip I found out about recently:

Boil eggs, then cool.   Place cooked egg yolks in a ziplock bag and seal.  Mash yolks well and then add the remaining ingredients, seal, and mash until mixed thoroughly.  Cut off the tip of one corner of the bag.  Squeeze mixture into eggs.  Throw away the bag for easy clean-up.

Hate soggy leftover pizza that has been reheated in the microwave?  Here’s a solution:

Use a nonstick skillet on top of the stove.  Set the heat to medium low.  Heat pizza until warm.  This makes the crust crispy!

Well, since I can’t go to Italy for the Anti-Wrinkle Pizza, I decided I would look for a higher fiber pizza crust recipe and this is what I found:

• Whole Wheat Pizza Dough

• Whole-Wheat Pizza Dough

This is a great recipe for a special occasion!

Ingredients for Curried Chicken:

• 3 pound chicken
• 1 cup water
  
• 3/4 teaspoon salt
• 6 tablespoons margarine
• 2 tablespoons finely chopped onion
• 1 1/2 fresh curry powder
• 5 tablespoons flour
• 1/2 teaspoon salt
  
• 1 1/2 cup chicken broth
• 1 1/2 cup milk
  

Ingredients for Singapore Curry:

• 1 cup rice, cooked  ( I would cook 2 1/2 cups of brown rice for 8 servings - we like rice!)
  
• 2  15 1/2 ounce cans pineapple tidbits
• 1 can coconut
• 1  8 ounce can salted peanuts
• 3-4 bananas, sliced
  
• Durkee French Fried Onion Rings
• Tomatoes, diced (optional)

Cook chicken in water and salt until tender.  Cool, debone, and cut into small pieces.

To make the sauce, melt margarine, add onions and cook 3 to 4 minutes.  Mix in salt, flour, and curry powder.  Add to margarine and stir until smooth.  Add liquids and cook, stirring constantly until thickened.  Add chicken and cook about 5 minutes.

Serve 1 cup rice per serving, topped by curried chicken mixture.  Add sliced bananas, pineapple, coconut, peanuts, onion rings, and tomatoes.

Makes 8 servings.

Version #1:  Laughing Cow Alfredo Sauce for 2

• 3 wedges of Laughing Cow Light Creamy Garlic & Herb

• 1/2 cup 1% low-fat milk

• 1 Tablespoon reduced fat parmesan cheese

• 1/2 Tablespoon Molly McButter Natural Butter

• 1/2 teaspoon garlic powder

Mix all the ingredients over low heat
until everything is melted and smooth, probably about 20
minutes. Stir frequently.  Serve over hot cooked pasta.

Version #2:  Laughing Cow Alfredo Sauce for 4

• 3 wedges of Laughing Cow Light Cream Swiss Original Flavor

• 1 wedge of Laughing Cow Light Creamy Garlic & Herb

• 3/4 cup fat-free milk

• 1 1/2 tablespoons low-fat sour cream

• 1 1/2 tablespoons parmesan cheese

Mix all of the ingredients together over low heat until everything is melted and smooth.  Stir frequently.

These are recipes from Weight Watchers.

Here’s a quick and easy, low-fat recipe that is great for a meal or an appetizer:

• 1 pound lean ground beef or ground turkey
• 1 package taco seasoning mix
• Salsa for dipping

Combine the first two ingredients and mix well. Shape meat mixture into 1-inch meatballs. Brown in skillet with a little EVOO. Drain on paper towel. Serve with salsa.

Makes around 25 meatballs.

Here’s what you need:

• 4 boneless chicken breasts
• 1 1/2 cups picante sauce
• 3 T. brown sugar
• 1 T. Dijon Mustard

Mix picante sauce, brown sugar and mustard thoroughly. Place chicken breasts in a sprayed 9 x 9 dish. Pour picante mixture over chicken and bake at 400 degrees for 20 minutes.

Ingredients:

• 1 cup chopped artichoke hearts
• 1/2 cup frozen chopped spinach
• 8 ounces sour cream cream cheese
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon salt
• 1/8 teaspoon garlic powder
• 1/2 teaspoon crushed red pepper flakes (I left these out the second time I made it- my family likes it better that way)
• dash ground pepper

Directions:

Cook the spinach and artichoke hearts in a cup of water for about 10 minutes or until tender. Drain.

Heat the cream cheese in a small bowl in the microwave for 1 minute. Add the spinach mixture and stir well.

Add the Parmesan cheese, salt, garlic powder, and pepper. Mix well.

Serve with crackers or toasted bread strips for dipping. What we like best is to serve with Tostitos Gold Chips. They’re small triangular chips that are thicker and don’t break when dipping into a thick dip. I think that’s what they’re called. I know it has “gold” in the name.

This is Wanda’s recipe:

• 4 boneless, skinless chicken breasts
• 1 small cabbage, quartered
• 1 lb. package baby carrots
• 2 large (14 1/2 ounce) cans Mexican flavored stewed tomatoes

Place ingredients in crock pot.  Cook on low for 6-7 hours.