Ingredients:
3 pound chicken, cooked
1 cup chicken broth
1 can cream of chicken soup
1/2 stick Low fat butter
1 can cream of celery soup
1 8 ounce package Pepperidge Farm croutons
1 8 ounce tub sour cream
Method:
1.Cook chicken; remove skin and debone.
2.Line 9 x 13 inch casserole dish with pieces of chicken.
3.Mix soups and sour cream together.
3.Pour over top of chicken.
4.Mix broth and oleo in pan to boil; add croutons.
5.Spread on top of chicken and soups.
6.Bake at 350F for 1 hour.

Mushroom Spinach Lasagne Recipe

Ingredients:
8 ounces lasagna noodles
1 1/4 cups ricotta cheese
2 eggs
1 cup sliced mushrooms
1 large onion, chopped
10 ounces frozen chopped spinach, thawed and drained
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
14 ounces spaghetti sauce
3 tablespoons grated Parmesan cheese
Method:
1.Heat oven to 350F. Grease rectangular baking dish, 11 x 7 x 1 1/2 inches.
2.Cook and drain noodles as directed on package.
3.Mix 1/2 cup ricotta cheese, 1 egg, the mushrooms and onion.
4.Mix remaining 3/4 cup ricotta cheese, 1 egg the spinach, salt and nutmeg.
5.Spread 1/2 cup spaghetti sauce in baking dish.
6.Top with 3 noodles, overlapping to fit.
7.Layer with mushroom mixture, 3 noodles, spinach mixture, 3 noodles and remaining spaghetti sauce.
8.Cover loosely with aluminum foil and bake 50 minutes.
9.Sprinkle with Parmesan cheese.
10.Bake uncovered about 10 minutes or until cheese is melted.
11.Let stand 10 minutes before cutting. 6 servings.

Superfine Strawberry Pie

Ingredients:
2 egg whites, at room temperature
1/8 teaspoon salt
1/2 cup superfine sugar
2 teaspoons lemon juice
2 tablespoon potato starch
1/2 cup plus 2 tablespoons water
4 cups fresh strawberries
1 tablespoons margarine
3/4 cup sugar
Method:
1.Preheat oven to 250F.
3.Beat egg whites and salt with an electric mixer until foamy.
4.Slowly add sugar one tablespoon at a time while beating on high speed.
5.Add 1 teaspoon lemon juice and beat until very stiff and glossy.
6.Spread meringue into a lightly greased 9 inch pie shell and bake 1 hour. Cool.
7.While pie shell is cooling, combine potato starch, 2 tablespoons water and 1 teaspoon lemon juice in a bowl.
8.Stir until potato starch is dissolved.
9.Place 1 cup strawberries and 1/2 cup water in a saucepan and bring to a boil.
10.Add potato starch mixture, margarine and 3/4 cup sugar.
11.Stir until mixture is thick and clear.
12.Place remaining berries into baked, cooled meringue shell and pour glaze over.
13.Refrigerate until set. 8 servings.
Per serving: calories 167, fat 1.4g, 7% calories from fat, cholesterol 0mg, protein 1.6g, carbohydrates 38.8g, fiber 2.0g, sodium 67mg.
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Ingredients:
1/4 pound chicken breast,chopped in to cubes
16 ounces can diced tomatoes, undrained
14 ounces spaghetti sauce
7 ounces uncooked whole wheat lasagna noodles
1 pound nonfat cottage cheese
3/4 cup shredded part skim mozzarella cheese
2 tablespoons freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley
Method:
1.Preheat oven to 375F.
2.In a nonstick skillet, cook chopped chicken cubes over medium heat for 3 minutes or until no longer pink.
3.Pour off fat.
4.Stir in tomatoes and spaghetti sauce.
5.Spread one third of the meat sauce on the bottom of an 11 x 7 inch baking dish.
6.Arrange half the noodles over sauce.
7.Spread half the cottage cheese over the noodles.
8.Top with another third of the meat sauce.
9.Repeat, using remaining noodles, cottage cheese and sauce.
10.Cover with aluminum foil and bake for 45 to 55 minutes.
11.Sprinkle mozzarella and Parmesan over top.
12.Return to oven, uncovered and bake for about 5 minutes or until cheese is melted.
13.Let stand for 10 minutes.
14.Sprinkle parsley over top and serve.

Ingredinets:
6 ounces whole wheat lasagna noodles
1/2 cup tomato sauce
1 cup onion, bell pepper and mushrooms; mix of all three
1 1/2 cups low fat cottage cheese
2 eggs
2 tablespoons Parmesan cheese
3 ounces grated mozzarella cheese
Method:
1.Cook lasagna noodles in boiling water until tender.
2.Drain and set aside.
3.Combine tomato sauce and chopped onions, peppers and mushrooms.
4.Mix in separate bowl cottage cheese, eggs and 1/2 of Parmesan cheese.
5.Preheat oven to 350F.
6.In an 8 x 8 inch casserole, layer half the noodles, the cottage cheese mixture and grated mozzarella cheese.
7.Top with tomato sauce mix and the rest of the noodles.
8.Sprinkle with remaining Parmesan cheese.
9.Bake for 25 minutes, then serve hot. Serves 3.

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Ingredients:
1 cup mayonnaise
1/4 cup cider or other white vinegar
2 tablespoons mustard, preferably Dijon style
1 pound macaroni, cooked according to package directions and thoroughly drained
4 ribs celery, finely chopped
1 medium onion, finely chopped
1 red bell pepper, seeded and finely chopped
1 green bell pepper, seeded and finely chopped
1/4 cup finely chopped fresh parsley
1 teaspoon celery seed
salt and freshly ground pepper to taste
Method:
1.Blend the mayonnaise, vinegar, and mustard together until smooth.
2.Combine with the remaining ingredients and toss to thoroughly combine.
3.Refrigerate for 24 hours and adjust seasoning before serving.

Ingredients:
1/4 spiral shaped pasta
1 whole skinless boneless chicken breast, Boiled and cut into bite size pieces
5 cherry tomatoes, quartered
2 scallions, sliced thin
1 tablespoon finely chopped fresh basil leaves
For the dressing:
1/2 teaspoon minced garlic
1 teaspoon minced peeled fresh gingerroot
1 tablespoon unsalted butter
1/4 cup heavy cream
1 tablespoon white vinegar
3/4 teaspoon curry powder
dried hot red pepper flakes to taste
1 tablespoon finely chopped drained bottled mango chutney or any sauce,to taste
Method:
In a large kettle of boiling salted water cook the pasta for 10 minutes, or until it is tender,and drain it well. In a large bowl combine the pasta, the chicken, the tomatoes, the scallions and the basil.
Make the dressing:
In a skillet cook the garlic and the gingerroot in the butter over moderately low heat, stirring, until the garlic is softened, add the cream, and cook the mixture, whisking, until it is thickened slightly. Whisk in the vinegar, the curry powder, the red pepper flakes and the sauce or Green chutney.
Add the dressing to the pasta mixture, tossing the salad to combine it well, and season the salad with salt and pepper. Serves 2.