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    You are in: Home / Chef #738454's Public Recipes
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    13 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    This salad is my daughter and mother's favorite Thanksgiving recipe. I used to make it every year for the teachers at my children's school--they RAVED over it. After Thanksgiving, I like to have it as a snack over plain yogurt. It is absolutely to die for!

    Recipe #400271

    Easy and low fat! Very tasty. Freezes well, cheaper and better for you than those store bought ones!

    Recipe #282130

    A really great white chili!

    Recipe #281395

    The red pepper sauce on these chicken enchiladas really makes these stand out. Easily prepared and healthy! If I don't have leftover chicken, I use 3 chicken breasts (about 1.3 lbs). I throw the chicken in the microwave with 1 Tbl. water in a covered glass dish. Micro High 5 minutes, turning once. If more time is needed, I micro 50% power for 2 more minutes. I like to shred the chicken with my fingers, but if I'm in a pinch for time, I just chop it in small dices. Another hint is Azteca tortillas have 2.5 grams of fat--kind of a middle ground for tortillas, not fat free, but not full fat!

    Recipe #388954

    Nice bread to go with chili supper.

    Recipe #287983

    Great blackbean quinoa burger from Alfalfa's Restaurant in Lexington, KY

    Recipe #512582

    This is a delicious, light and healthy meal. The flavors are just scrumptious! and it looks beautiful!! It is similiar in design to Asian Chicken Salad Wraps #55675, but a totally different flavor combinaton. I like to use Azteca Burrito (9") size flour tortillas because they are not fat free, but they have less fat in them than other brands that I've checked. I think it would still taste good, but if you leave out the fresh ginger or the fresh cilantro, you will be missing the essential parts of the dressing! I have found that about 2 chicken breasts is the right amount. Leftover grilled breasts are perfect for this recipe. Red peppers can be pricey where we live, so I either leave them out or substitute with green. I put 4 down as the amount served because my husband eats 2, but my daughter and I eat 1 1/2, my son 1.

    Recipe #409113

    This is a great recipe that I adapted from a Chicken Tortilla Soup recipe. It's vegan!

    Recipe #493766

    Chili-like soup, spicy and wonderfully filling on a cold winter's night! You can let it simmer longer than 30 minutes if you'd like. I fix it before church and let it simmer while we're gone. Serve it with corn muffins, crumble them in your bowl as you eat it! Yum!!

    Recipe #350524

    I wish I could think of a catchier name, because I think if you try this recipe you will love it! Compared to other recipes I looked at this one is low in fat and sugar! You can use any combination of fresh summer vegetables (equal to about 7 cups). I listed my favorites. I made this in a 7 cup Rubbermaid container.

    Recipe #430501

    I have tweaked the Sinful Snickers Cheesecake recipe...This recipe gets fantastic reviews everywhere I take it.

    Recipe #508929

    A wonderful trifle recipe modified to be on the lower fat side of dessert!

    Recipe #374253

    I got this recipe from the Bob&Sheri web page (nationally syndicated radio program). It matches up SO nicely to summer vegetables that are all ready at the same time. It is a wonderful dish that serves 8 and would make a great summer dinner party entree.

    Recipe #382028


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