15 Minute Teriyaki Chicken Supper

• 4-6 chicken tenders, chopped
• 1 package of Green Giant valley fresh steamer buttery rice & vegtables (low fat)
• 1 tbsp olive oil
• 1/4 cup or more of Teriyaki sauce (or less/more)
• 2 tbsp of liquid smoke (or less/more)
• 1 tbsp of country crock light butter/margarine (optional)
• Spices: I used about 1 tsp each: lemon pepper, Tony's, garlic/onion powder, minced/dried onion
• Salt & Pepper to taste

Coat your chicken with the spices and in a large skillet saute the chicken in the olive oil over medium heat until done. About 5-7 minutes. Meanwhile, put your steamer in the microwave for 5-7 minutes and set aside to cool while you cook your chicken. Add your Teriyaki sauce and liquid smoke to the chicken and cook for an additional minute or so then add your rice/veggie mixture. Add any additional teriyaki sauce, salt, pepper, and the butter. Cook for about 2 minutes and DONE! You can double the recipe.

Low fat chicken enchiladas

• 7-8 chicken tenders
• 2 cups salsa
• 1/3 cup of low fat or fat free cream cheese, softened
• 3/4 cup of low fat or 2 % shredded mozzarella cheese
• 2 tbsp of fat free sour cream
• 2 green onions, chopped
• 1 medium onion, sliced in thin rings
• 1/3 cup of canned green chilies
• 2 tbsp liquid smoke
• 1 tbsp of olive oil or canola oil
• 1 pkg of low fat wheat tortillas
• 3/4-1 cup of shredded 2% sharp cheddar cheese
• cumin, salt, lemon pepper (about 1 tbsp of the cumin, 1/4 tsp of salt/lemon pepper)

Preheat your oven to 375.
In a medium skillet on medium heat, saute the chicken and onions in the oil, sprinkle about 1/2 tsp of cumin, salt, lemon pepper, and liquid smoke over the chicken and onions and cook until done, about 5-6 minutes. With a fork, shred the chicken and set aside in a bowl with the onion. In a medium size bowl, mix the cream cheese, sour cream, mozzarella, green onions, green chilies, and the remaining cumin and salt to taste. Mix well. Add the chicken/onion mixture. Mix well. In a 13x9 baking dish, spread 1 cup of the salsa on the bottom of the dish. Take your wheat tortillas and add about 1/2 a cup of the chicken mixture in the center and roll up and place seam side down in the dish. Spread the remaining salsa on the top of the tortillas and top with the shredded cheese. Bake at 375 for about 20 minutes. Enjoy!

Low fat Million Dollar pies

• 15-20 oz can of crushed pineapple (100% juice), drained
• 14 oz can of fat free condensed milk
• 1/3 cup lemon juice
• 1 cup of unsweetened/sweetened coconut
• 1/3 cup of pecans
• 8 oz fat free cool whip
• 2 reduced fat graham cracker pie crust

In a large mixing bowl, combine the pineapple, milk, juice, coconut, and pecan, mix well, fold in the cool whip and divide the mixture evenly between 2 pie crust. Chill for at least 1 hour before serving. Enjoy!

Canadian Bacon Breakfast Casserole

• 1/2 lb diced Canadian bacon, I used a pkg of Hormel (you can use sausage/bacon/turkey bacon)
• 3 cups of milk (you can use whole, 2%, skim, etc)
• 1 package of shredded cheese ( I do NOT recommend fat free, but 2 % is fine) cheddar or sharp
• 3 green onions, diced
• 1 small container of egg beaters or about 7-8 large eggs
• 8-10 slices of white or wheat bread, torn into small pieces
• 1 tsp of ground mustard
• salt/pepper, Tony's

If you are using sausage, brown your sausage and drain, set aside. If you are using bacon, cook and dice.
You can also mix in a can of diced mushrooms or saute some onion and bell pepper. There are so many variations to this recipe. You may add more bread or cheese.

In a large bowl, combine your milk, eggs, onion, and spices, whisk until blended. Then add your meat, cheese, and bread. Mix until combined. Pour the mixture into a greased 13x9 baking dish that has been sprayed with cooking spray. Cook at 375 for 35-45 minutes until golden brown and a knife in the center comes out clean. Let is set for about 5 minutes. Enjoy!