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Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve.

in a large skillet on medium heat, add butter (or olive oil). when butter is hot, add onions, red and green bell peppers, garlic, salt, and pepper. stirring frequently so as not to burn your onions, continue to saute on medium heat until onions are translucent. add wine to skillet and continue to saute for another two minutes. add chicken to skillet and continue cooking until chicken is no longer pink. add stewed tomatoes, basil, and cheese to skillet. turn heat down to medium-low and simmer while rice is cooking, stirring occasionally. in a separate pot, make rice according to package directions. when rice is cooked, place one serving of rice on a plate, and cover with chicken saute. serve hot. great with italian bread and a small salad.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large skillet on medium heat, add butter (or olive oil). when butter is hot, add onions, red and green bell peppers, garlic, salt, and pepper. stirring frequently so as not to burn your onions, continue to saute on medium heat until onions are translucent. add wine to skillet and continue to saute for another two minutes. add chicken to skillet and continue cooking until chicken is no longer pink. add stewed tomatoes, basil, and cheese to skillet. turn heat down to medium-low and simmer while rice is cooking, stirring occasionally. in a separate pot, make rice according to package directions. when rice is cooked, place one serving of rice on a plate, and cover with chicken saute. serve hot. great with italian bread and a small salad.

preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: empty pasta mix into 3-quart saucepan 2/3 full of boiling water. gently boil uncovered about 12 minutes, stirring occasionally. drain pasta; rinse with cold water. shake to drain well. stir together seasoning mix, oil, water and mustard in large bowl. stir in pasta-vegetable mixture. stir in chicken. toss with parmesan topping.

preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 450 degrees; line 2 rimmed baking sheets with nonstick foil. divide chicken, potatoes and peppers between prepared pans. drizzle each with 1 t olive oil; sprinkle with italian seasoning, garlic powder, pepper and salt. toss well to coat evenly; spread in one layer. roast pans side by side (turning chicken and vegetables once) 30-35 minutes until a meat thermometer inserted in thickest part of thighs, not touching bone, registers 175 degrees f and potatoes are tender and browned. reserve and wrap 2 each thighs and drumsticks and 4 yellow pepper quarters. refrigerate up to 2 days. serve remaining chicken and vegetables.

preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook chicken until done in a skillet using olive oil and a touch of butter for flavour over medium heat. add in tomatoes to deglaze the pan and then add in the rest of the ingredients. cook for 20 minutes on medium low temperature until vegetables are tender. serve over white rice or pasta. i love to serve this with recipe #82356, cheese and jalapeno foccacia bread.

preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve.

Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve.

place chicken in a 9x13 pan (can be frozen or defrosted). pour italian dressing over chicken. refrigerate for at least 8 hours. take chicken out of refrigerator after marinating for 8-24 hours. place seasoned bread crumbs in shallow pan. roll chicken in bread crumbs until coated. place coated chicken in back in the 9x13 pan. sprinkle parmesan cheese over chicken. cook at 350°f for approximately 30-35 minutes.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place chicken in a 9x13 pan (can be frozen or defrosted). pour italian dressing over chicken. refrigerate for at least 8 hours. take chicken out of refrigerator after marinating for 8-24 hours. place seasoned bread crumbs in shallow pan. roll chicken in bread crumbs until coated. place coated chicken in back in the 9x13 pan. sprinkle parmesan cheese over chicken. cook at 350°f for approximately 30-35 minutes.

preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in large pot, cover chicken with water. add onion, parsnip, rutabaga, celery, carrot, potato (if desired) parsley and dill to water. bring water to boil. lower temperature to simmer and cook until chicken is tender. when tender, remove chicken from pot. be especially sure that there are no bones left in the bottom of the pot. when cool, remove chicken from bones and cut into small bite-sized pieces. return chicken pieces to pot and add crushed tomatoes to water. add salt and pepper to taste. simmer for 15 minutes to "marry" flavors. add pasta to the bottom of individual bowls and pour soup on top. top with dumplings if desired.

preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 375 degrees. spray a 3 quart casserole dish with nonstick cooking spray, set aside. in a large mixing bowl, combine salsa, soup and sour cream, mix well. add pasta, 2/3 cup french fried onions, chicken and cheese, stir to blend in with salsa mixture. spoon into casserole dish. cover and bake 40 minutes or until hot and bubbly. before serving, stir casserole and sprinkle with remaining 2/3 cup onions. bake 3 minutes or until onions are golden in color.

preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve.

Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve.

trim the chicken and lay them in a glass baking dish in a single layer. spread 1-2 tablespoons of the pesto on top of each chicken breast. cut the roma tomatoes into slices approximately 1/2" thick and lay 2 slices on top of each chicken breast. sprinkle the cheese over the top of the chicken breast. bake at 400f for 30-40 minutes or until the chicken is done and the juices run clear. serve over a bed of rice or a plate of pasta.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: trim the chicken and lay them in a glass baking dish in a single layer. spread 1-2 tablespoons of the pesto on top of each chicken breast. cut the roma tomatoes into slices approximately 1/2" thick and lay 2 slices on top of each chicken breast. sprinkle the cheese over the top of the chicken breast. bake at 400f for 30-40 minutes or until the chicken is done and the juices run clear. serve over a bed of rice or a plate of pasta.

preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve.

Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve.

in large skillet, heat olive oil. add chicken breasts and cook until firm, about 4 minutes each side. remove chicken breasts and cover with foil. to same skillet, add chicken broth, tomatoes and olives. bring to boil. reduce heat and simmer until thickened, about 10 minutes. return chicken to pan and cook another 2-3 minutes. if desired, sprinkle chicken with parmesan cheese and serve sauce over rice.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in large skillet, heat olive oil. add chicken breasts and cook until firm, about 4 minutes each side. remove chicken breasts and cover with foil. to same skillet, add chicken broth, tomatoes and olives. bring to boil. reduce heat and simmer until thickened, about 10 minutes. return chicken to pan and cook another 2-3 minutes. if desired, sprinkle chicken with parmesan cheese and serve sauce over rice.

preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: dredge chicken in flour. in large skillet or dutch oven, brown in olive oil until golden. remove chicken from pan and sauté onion, garlic and mushrooms. stir in tomatoes, sauce, broth, seasonings, olives, wine, and 1/4 cup reserved juice. cook a few minutes to blend. return chicken to skillet. cover and simmer 45 minutes, or until chicken is very tender.

preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve.

Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve.

wash chicken and pat dry. dip chicken into eggs. combine cheese and bread crumbs. coat chicken thoroughly with crumb mixture. place on greased baking sheet. drizzle with salad dressing and place pats of butter on each piece of chicken. bake at 350 degrees for 45 minutes. number of servings: 4.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: wash chicken and pat dry. dip chicken into eggs. combine cheese and bread crumbs. coat chicken thoroughly with crumb mixture. place on greased baking sheet. drizzle with salad dressing and place pats of butter on each piece of chicken. bake at 350 degrees for 45 minutes. number of servings: 4.

preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in 10-inch nonstick skillet, heat oil over medium-high heat. sprinkle chicken tenders on all sides with italian seasoning; add to skillet. cook 5 to 6 minutes, stirring constantly, until chicken is browned and no longer pink in center. stir in tomatoes and water. heat to boiling. stir in rice. cover; remove from heat. let stand 5 minutes or until liquid is absorbed.

preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: this can be made in the oven or a crockpot. if using oven defrost chicken if using oven slice potatoes. if using crockpot poke holes in potoes. line the bottom of 13x9 inches pan or your crockpot with chicken(can be layered). add potatoes pour green beans over top add both bottles of italian dressing if using oven cook for about 45 minute on 350. if using crockpot cook on low for 6 hours.

preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 400 degrees. combine 1/2 cup shredded parmesan, ranch dip, 2 tablespoons parsley, 1 teaspoon garlic and pepper flakes. place chicken breasts, smooth side up, in greased or foil-lined baking dish. spoon dip mixture on chicken breasts; spread to edges with back of spoon. sprinkle 1 tablespoon bread crumbs evenly over each chicken breast, pressing lightly into dip mixture. bake 30 minutes or until chicken is cooked through. combine remaining 2 tablespoons parsley, 1 teaspoon garlic, tomatoes, olive oil, salt and pepper. spoon tomatoes over chicken and sprinkle with remaining parmesan cheese.

preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350. spray a large baking or casserold dish with nonstick cooking spray. in a large skillet, melt butter over medium high heat and cook for 5 to 6 minutes or until is tender. add flour and cook for 2 minutes. stirring constantly. stir in milk, diced tomatoes,and tomato sauce, cook for 5 to 6 minutes or until slightly thickened. similar to making gravy from scratch. stir in chicken, 3 cups cheese,salt, pepper and sugar. stir in pasta. spoon mixture into baking dish, then sprinkle with remaining 1 cup cheese. bake for 30 minutes or until hot and bubbly.

preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large saucepan, over medium-high heat, saute the celery, garlic, onion, and bell peppers in hot oil for 3-4 minutes. add in the chicken; saute stirring frequently, 3-4 minutes or until done. add in the salsa; stir; bring to a boil. lower heat and simmer, uncovered, stirring frequently, for 2 minutes or until thickened. add in parsley, salt to taste, and hot sauce; stir. serve sauce over pasta.

preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: start preparation for pasta. cook chicken to your liking in olive oil or if you will be using cooked chicken as i did you will add it later. add vegetables, almonds and sesame oil and cook for 3 minutes over medium heat. add curry powder and mix well. add olive oil (unless you used it to cook chicken) and cooked chicken, mix well. let the mixture simmer thoroughly for about 10 minutes. toss with warm pasta and serve.

preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve.

Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve.

remove skin from chicken and place in a zip lock bag. pour in salad dressing. marinate one hour to overnight. combine dry ingredients and place on a sheet of waxed paper. drain chicken and roll in crumb mixture to coat. place in shallow baking pan and cook@ 350 degrees for 45 minute to one hour.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: remove skin from chicken and place in a zip lock bag. pour in salad dressing. marinate one hour to overnight. combine dry ingredients and place on a sheet of waxed paper. drain chicken and roll in crumb mixture to coat. place in shallow baking pan and cook@ 350 degrees for 45 minute to one hour.

preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in shallow pie plate, combine first 5 ingredients. dip chicken in melted margarine, then in the seasoning mix in the pie plate. place in a greased baking dish. drizzle remaining melted margarine and seasoning mix over chicken. bake at 425 degrees for 15- 20 minutes or until done.

preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve.

in a large skillet coated with pam; cook chicken for 5-6 minutes on each side or until the juices run clear. meanwhile, in a saucepan over medium heat, bring tomatoes, mushrooms, basil and garlic powder to a boil. combine cornstarch and water; add to tomato mixture. return to a boil; cook and stir for 2 minutes. serve chicken over spaghetti, top with tomato sauce.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large skillet coated with pam; cook chicken for 5-6 minutes on each side or until the juices run clear. meanwhile, in a saucepan over medium heat, bring tomatoes, mushrooms, basil and garlic powder to a boil. combine cornstarch and water; add to tomato mixture. return to a boil; cook and stir for 2 minutes. serve chicken over spaghetti, top with tomato sauce.

preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook pasta according to package instructions and drain. in a large fry pan or wok, stir-fry chicken, peppers, onion, and garlic in oil until chicken is no longer pink. add the pasta, mushrooms, tomatoes, sauce and seasonings. heat through. remove from heat and sprinkle with cheese, let it stand until cheese is melted. serve and enjoy. manga !

preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve.

Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve.

preheat oven to 350 degrees. toss tomatoes, artichokes, and garlic with the olive oil, sugar, salt and pepper, and flour in a bowl. generously season the chicken breasts with s and p and place in a 13x9 baking dish. place the tomato mixture around the sides of the chicken breasts and bake until almost done (for 50 minutes if the breasts are large and thick). take the dish out of the oven and turn your oven on broil (or 500 degrees). place generous amounts of cheese on each breast. place dish back in the oven and watch the cheese broil until it is golden and bubbly on top. top dish with fresh basil and enjoy!

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350 degrees. toss tomatoes, artichokes, and garlic with the olive oil, sugar, salt and pepper, and flour in a bowl. generously season the chicken breasts with s and p and place in a 13x9 baking dish. place the tomato mixture around the sides of the chicken breasts and bake until almost done (for 50 minutes if the breasts are large and thick). take the dish out of the oven and turn your oven on broil (or 500 degrees). place generous amounts of cheese on each breast. place dish back in the oven and watch the cheese broil until it is golden and bubbly on top. top dish with fresh basil and enjoy!

preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve.

fry the peppers and onion until tender-crisp, in a skillet with 2 tablespoons hot olive oil. set aside. fry the zucchini in the drippings in pan until tender-crisp. pour the pasta sauce in crock pot, put in the chicken, peppers and zucchini. add the seasoning. cook on low 4-6 hours.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: fry the peppers and onion until tender-crisp, in a skillet with 2 tablespoons hot olive oil. set aside. fry the zucchini in the drippings in pan until tender-crisp. pour the pasta sauce in crock pot, put in the chicken, peppers and zucchini. add the seasoning. cook on low 4-6 hours.

preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: whisk together the dressing ingredients until very well combined. poach chicken breasts in barely simmering water for 12-15 minutes, covered or until no longer pink inside. drain and let cool slightly and cut into bite size pieces. cook pasta according to package directions. drain and toss with 3 tablespoons of dressing. plate up pasta on 4 plates and top with chicken, fruit, bok choy and green onions. drizzle with remaining dressing.

preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: *preheatoven to 350 degrees. shake flour in oven bag and place it in a 13" by 9" by 2" baking pan. add sauce to bag. squeeze bag to blend in flour. add chicken and green pepper to bag, and turn bag to coat chicken with sauce. place bag in pan and arrange chicken in an even layer. close bag with nylon tie, cut 6 12-inch slits in top of bag. bake chicken until tender: 35-40 minutes. serve over hot spaghetti.

preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve.

Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve.

preheat oven to 350. spray large rectangular baking pan with non-stick spray. place chicken breasts down the middle baking pan. cut potatoes in half and place along one side of chicken. empty cans of green beans along other side of chicken. place sliced mushrooms on top of chicken. sprinkle italian seasoning packet over green beans, chicken, mushrooms and potatoes. drizzle melted butter and drizzle over ingredients. cover pan with foil and bake for one hour. this dish can be assembled ahead of time and kept refrigerated until ready to bake.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350. spray large rectangular baking pan with non-stick spray. place chicken breasts down the middle baking pan. cut potatoes in half and place along one side of chicken. empty cans of green beans along other side of chicken. place sliced mushrooms on top of chicken. sprinkle italian seasoning packet over green beans, chicken, mushrooms and potatoes. drizzle melted butter and drizzle over ingredients. cover pan with foil and bake for one hour. this dish can be assembled ahead of time and kept refrigerated until ready to bake.

preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook pasta according to directions, drain. stir fry the chicken, pepper, onion and garlic in oil until no longer pink. add the pasta, mushrooms, tomatoes, sauce and seasoning; heat through. remove from heat and sprinkle with cheese; let stand until melted.

preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: season chicken with salt and pepper. in skillet, sauté garlic in olive oil over medium heat. add sliced meat and brown. reduce heat to low. add wine, cover and simmer 35 minutes. add olives and let simmer 10 minutes more. when ready to serve, add cherry tomatoes, and cook an additional 1 to 2 minutes until just split. serve immediately.

preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook and stir chicken in 1/4 cup of the dressing in large skillet on medium-high heat 4 minute or until no longer pink. add broccoli, onion, red pepper and parsley; cook until tender, stirring occasionally. toss with pasta and remaining 1/4 cup dressing. sprinkle with cheese.

preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve.

Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve.

place chicken in bottom of large crockpot. sprinkle with half of the italian dressing, 1 tsp of the italian seasoning, and half of the cheese. place the potatoes on and around the chicken. sprinkle with the remaining dressing, seasoning and cheese. cook on high 6-8 hours, or until the chicken and potatoes are tender.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place chicken in bottom of large crockpot. sprinkle with half of the italian dressing, 1 tsp of the italian seasoning, and half of the cheese. place the potatoes on and around the chicken. sprinkle with the remaining dressing, seasoning and cheese. cook on high 6-8 hours, or until the chicken and potatoes are tender.

preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: i use the eye and palm method of measuring my herbs. so the above measurements are estimated. shred cheese and set aside. i use 1/2 the brick. cover or it will get hard. cut chicken into bite sized pieces. i use either the tenders or 2 boneless skinless breast. depends on what's in the freezer. in large skillet (w/lid) add broth, tomatoes w/juice, crumble italian seasoning in fingers as you add to broth and garlic powder based on if you like garlic -- hehehe. i start w/ just a small palm full. bring broth to low boil. stir in rice and chicken. reduce heat to low simmer and cover. set timer for 20 minute. stir in cheese and serve hot -- or warm. this is one of my partners favorites, and i always add more garlic for him --. enjoy!

preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350°f. mix bread crumbs and seasonings in a bowl. place the chicken in the bowl and cover completely. do one piece at a time. place each piece on a large pan. preferably glass. do not grease the pan. press the garlic on top of the chicken. one side, or both sides. drizzle dressing on top of the chicken. place in oven and bake for one hour.

preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve.

coat a large pot with pam and add olive oil. heat over medium heat until the oil is hot. add the onion, celery and garlic and cook until tender, around 4-5 minutes. add the chicken and cook, breaking up with a spoon until the chicken is no longer pink. pour off any fat. stir in the stewed tomatoes, broth, tomato sauce, pimento, italian seasoning, basil, oregano, salt and pepper. bring to a boil over medium heat. add the pasta and return to a boil. reduce the heat to medium low, cover and cook until the pasta is tender, around 15 minutes.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: coat a large pot with pam and add olive oil. heat over medium heat until the oil is hot. add the onion, celery and garlic and cook until tender, around 4-5 minutes. add the chicken and cook, breaking up with a spoon until the chicken is no longer pink. pour off any fat. stir in the stewed tomatoes, broth, tomato sauce, pimento, italian seasoning, basil, oregano, salt and pepper. bring to a boil over medium heat. add the pasta and return to a boil. reduce the heat to medium low, cover and cook until the pasta is tender, around 15 minutes.

preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook and stir chicken in 1/4 cup of the dressing in large skillet on medium-high heat for 4 minutes or until no longer pink. add broccoli, onion, red pepper and parsley, cook until tender, stirring occasionally. toss with pasta and remaining 1/4 cup dressing. sprinkle with cheese.

preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large ovenproof pan, saute onion and garlic in olive oil on medium heat until tender. add chicken pieces and stir occasionally until nearly cooked through. add tomtaoes, beans, chicken broth, and seasonings. cook, stirring occasionally, until chicken is cooked through. add frozen spinach, cover dish and continue cooking on medium heat until spinach is hot. let simmer for 5 minutes. sprinkle with shredded mozzarella and place under broiler until cheese is melted, bubbly, and lightly browned, about 5 minutes.

preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve.

in a large saucepan, over medium-high heat, heat chicken and broth to a boil. reduce heat. cover; simmer 25 minutes or until chicken is tender. remove chicken; cool slightly. add remaining ingredients to broth. heat to a boil; reduce heat. cover, simmer 20 minutes or until macaroni is cooked. meanwhile, remove chicken from bones and cut into bite-size pieces. add to soup; cook 5 minutes more.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large saucepan, over medium-high heat, heat chicken and broth to a boil. reduce heat. cover; simmer 25 minutes or until chicken is tender. remove chicken; cool slightly. add remaining ingredients to broth. heat to a boil; reduce heat. cover, simmer 20 minutes or until macaroni is cooked. meanwhile, remove chicken from bones and cut into bite-size pieces. add to soup; cook 5 minutes more.

preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve.

Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve.

cut chicken meat and paprika into pieces and heat the oil in a sauce pan. add onion and garlic, fry until golden brown. fry the chicken and paprika with onion. add flour, tomato purée and spices while continuing to stir. add chicken stock. simmer for about 3-5 minutes. add yogurt, stirring careful not to let it boil. salt, pepper and brown sugar to taste. serve over fresh cooked pasta and add the parsley for a colorful dish.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cut chicken meat and paprika into pieces and heat the oil in a sauce pan. add onion and garlic, fry until golden brown. fry the chicken and paprika with onion. add flour, tomato purée and spices while continuing to stir. add chicken stock. simmer for about 3-5 minutes. add yogurt, stirring careful not to let it boil. salt, pepper and brown sugar to taste. serve over fresh cooked pasta and add the parsley for a colorful dish.

preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve.

saute onion and garlic in veg oil. add chicken and brown lightly. add everything else except hot sauce and margarine and simmer 1 hour on low to med heat. when chicken is done sscoot it to one side on the pan and add the margarine and hot sauce. stir well (the margarine and hot sauce makes it a rich and sauce) scoot chicken back and simmer about 10 more minutes. serve the sauce over hot cooked noodles.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: saute onion and garlic in veg oil. add chicken and brown lightly. add everything else except hot sauce and margarine and simmer 1 hour on low to med heat. when chicken is done sscoot it to one side on the pan and add the margarine and hot sauce. stir well (the margarine and hot sauce makes it a rich and sauce) scoot chicken back and simmer about 10 more minutes. serve the sauce over hot cooked noodles.

preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve.

in a small bowl, combine 1 tsp of the pepper, 1/2 tsp of the salt, and the garlic. sprinkle evenly over chicken. in a large skillet, heat oil over medium heat. add chicken and onions; cook about 15 minutes or until chicken is tender and no longer pink and onions are tender, turning chicken once and stirring onions occasionally. remove chicken from skillet; slice crosswise into strips. return chicken to skillet; add tomatoes, tomato paste, ginger, the remaining pepper and salt. cook and stir just until heated through. meanwhile, cook spaghetti according to package directions; drain. return spaghetti to the hot pan; stir in pesto. serve check and tomato mixture on top of pesto-coated spaghetti. if desired top with shards of parmesan cheese.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a small bowl, combine 1 tsp of the pepper, 1/2 tsp of the salt, and the garlic. sprinkle evenly over chicken. in a large skillet, heat oil over medium heat. add chicken and onions; cook about 15 minutes or until chicken is tender and no longer pink and onions are tender, turning chicken once and stirring onions occasionally. remove chicken from skillet; slice crosswise into strips. return chicken to skillet; add tomatoes, tomato paste, ginger, the remaining pepper and salt. cook and stir just until heated through. meanwhile, cook spaghetti according to package directions; drain. return spaghetti to the hot pan; stir in pesto. serve check and tomato mixture on top of pesto-coated spaghetti. if desired top with shards of parmesan cheese.

preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large bowl combine the pasta and cheese sauce. toss to coat evenly. place chicken then beans on top of cheesy pasta. sprinkle with the diced tomatoes and green onions. serve. cheese sauce directions melt butter in a medium saucepan. add the onion and garlic. sauté until onion is transparent. stir in flour to make a roux and cook for 5 minutes stirring often. mix the hot water, chicken stock and half and half. add mixture slowly to roux, stirring constantly. cook over medium heat for 5 minutes. add salt to taste, sugar, hot sauce, lemon juice, cayenne and parmesan cheese. stir to blend. do not allow to boil. add the velveeta to sauce and stir until melted. add salsa and sour cream to sauce and blend. makes 5 cups.

preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cover breast with water and add salt and lots of pepper. cover and cook 45 minutes. remove chicken and scum that settles on the top of water. add the stock base, butter and milk. break up the aunt annies pastry into pieces and cook as directed. remove chicken from bone and shred, put back in pot and heat thru. serve.

preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook macaroni in large saucepan of boiling water til soft. drain. heat 1 tablespoon of olive oil in a large frying pan, add onion and carrot. cook 3-4 minutes or until soft, add capsicum and cook, stirring occasionally for 1 minute. transfer to a large bowl. add chicken, parmesan, parsley and pasta to onion mixture. whisk eggs and pour over pasta mixture, stir well. season with salt and pepper. heat remaining oil over medium heat and pour in pasta mixture. reduce heat and cook 8-10 minutes or until set around the edges (centre should be slightly soft). preheat grill then place frying pan under grill. cook for 4-5 minutes or until golden brown and set. cut into wedges to serve.

preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 450°f or grill to medium-high. lay out 4 (12x18 inch) sheets of aluminum foil. center one-fourth of frozen vegetables on each sheet of foil. top with chicken breast halves. combine italian dressing, parmesan cheese, garlic and basil; spoon over chicken. bring up foil sides. double fold top and ends to seal packet, leaving room for heat circulation inside. repeat to make four packets. bake 24 to 28 minutes on a cookie sheet in oven or grill 13 to 15 minutes in covered grill. serve over hot pasta.

preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook and drain pasta according to package directions. heat a large nonstick skillet coated with cooking spray over medium heat. add in asparagus, onion, and 1 cup of chicken broth; cook 5-7 minutes, stirring occasionally, until liquid has evaporated. remove mixture from skillet and set aside. spray skillet with cooking spray; heat over med-high heat. add chicken to skillet; stir-fry about 5 minutes or until no longer pink in the center. return asparagus mixture to skillet; stir in remaining 1/2 cup broth, basil, tomatoes, pepper, and pasta. cook about 2 minutes, stirring frequently, until mixture is hot. adjust seasoning to taste with salt/pepper. sprinkle with parmesan cheese.

preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cut chicken into strips (i cut into more bite-size pieces). coat large skillet with non-stick cooking spray and heat over medium-high. add chicken and onion and cook approximately 3 minutes until chicken is no longer pink. stir in chicken broth and undrained tomatoes. bring to a boil. stir in rice, beans and spices and reduce heat to simmer. cover and cook for 5 minutes. remove from heat and let stand 3 minutes, covered. serve with grated parmesan cheese, if desired.

preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve.

Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve.

open packaged chicken and microwave for 5 minutes. heat marinara sauce until heated. lay rolls out flat and add approximately 8 slices of peperoni slices to one side of sandwich roll. add chicken pieces to other side of roll. add marinara sauce over chicken, add olives as desired. sprinkle with parmesan cheese and mozzerella cheese. sprinkle italian seasoning on top. broil until cheese melts and is bubbly. fold over rolls and serve hot. garnish with jalepeno's on the side.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: open packaged chicken and microwave for 5 minutes. heat marinara sauce until heated. lay rolls out flat and add approximately 8 slices of peperoni slices to one side of sandwich roll. add chicken pieces to other side of roll. add marinara sauce over chicken, add olives as desired. sprinkle with parmesan cheese and mozzerella cheese. sprinkle italian seasoning on top. broil until cheese melts and is bubbly. fold over rolls and serve hot. garnish with jalepeno's on the side.

preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 375 degrees f. prepare chicken as you normally do- cutting off fat. place chicken breasts into a shallow baking dish and cover with a mix of the dressing and water. cover w/ aluminium foil and bake for about 40 min. or until no longer pink inside.

preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve.

Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve.

preheat oven to 400. spray 11 x 9 casserole dish with cooking spray. cut chicken into bite size pieces, and place in casserole dish. cut potatoes in large bite size pieces and place in casserole dish. place carrots in casserole dish. in a separate bowl mix soup, seasoning and water. pour over chicken, potatoes and carrots and toss until everything is covered in sauce. bake uncovered for about 45 minutes, until chicken and potatoes are cooked thoroughly.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 400. spray 11 x 9 casserole dish with cooking spray. cut chicken into bite size pieces, and place in casserole dish. cut potatoes in large bite size pieces and place in casserole dish. place carrots in casserole dish. in a separate bowl mix soup, seasoning and water. pour over chicken, potatoes and carrots and toss until everything is covered in sauce. bake uncovered for about 45 minutes, until chicken and potatoes are cooked thoroughly.

preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat olive oil in a large nonstick pan over medium high heat until very hot. toss chicken with 1 tablespoon pesto and add to pan along with onions, carrots and zucchini. sauté for three minutes then add red bell pepper, orzo and garlic and cook an additional 2 minutes. stir in crushed tomatoes, 2 tablespoons pesto, chicken broth, chicken bouillon and seasonings. bring to a simmer, cover and reduce heat to medium low. simmer for 8-12 minutes, or until vegetables and orzo are tender, stirring every 5 minutes so the orzo doesn’t burn, covering pot after each stir. stir in parmesan cheese. taste and season with additional salt and pepper if desired. garnish with fresh parmesan and parsley (optional).

preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve.

Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve.

preheat the oven to 375°f then spray a 9x9 glass baking dish with cooking spray. cook the ground chicken until no longer pink. stir in the pizza sauce, ricotta, and cheese. pour into the baking dish then smooth out. mix the ingredients for the topping in a bowl until well blended. (it should be runny.) pour over the chicken mixture. bake 25-30 minutes or until golden brown. let stand 5 minutes before serving.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat the oven to 375°f then spray a 9x9 glass baking dish with cooking spray. cook the ground chicken until no longer pink. stir in the pizza sauce, ricotta, and cheese. pour into the baking dish then smooth out. mix the ingredients for the topping in a bowl until well blended. (it should be runny.) pour over the chicken mixture. bake 25-30 minutes or until golden brown. let stand 5 minutes before serving.

preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve.

Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve.

preheat oven to 400 degrees fahrenheit. grease a 9 inch pie plate. stir cooked chicken, bell pepper, and pizza sauce in pie plate; arrange evenly; sprinkle with cheese. stir bisquick, milk, and egg in a small bowl until blended. pour into pie plate. bake 25 to 30 minutes or until knife inserted in center comes out clean. let stand 5 minutes. high altitude (3500 to 6500 ft) use 3/4 cup bisquick.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 400 degrees fahrenheit. grease a 9 inch pie plate. stir cooked chicken, bell pepper, and pizza sauce in pie plate; arrange evenly; sprinkle with cheese. stir bisquick, milk, and egg in a small bowl until blended. pour into pie plate. bake 25 to 30 minutes or until knife inserted in center comes out clean. let stand 5 minutes. high altitude (3500 to 6500 ft) use 3/4 cup bisquick.

preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350 degrees. cut the chicken breasts into 1-2 inch peices. grease 13x9 inch baking pan with pam or similar product. place chicken in pan with next 5 ingredients. pour italian dressing over it. add a few dashes each of salt and pepper. stir. bake in 350 degree oven for 45 minutes. enjoy!

preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook pasta as directed on package, omitting salt. meanwhile, heat 1/4 cup dressing in large skillet on med-hi heat. add chicken; cook and stir 5 minutes or until done. add vegetables and parsley; cook 5 minutes or until vegetables are crisp-tender, stirring occasionally. drain pasta; toss with chicken mixture and remaining dressing. top with cheese.

preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oil in heavy large saucepan over medium heat. add bell pepper, onion, garlic, basil, fennel seeds and crushed red pepper flakes and saute until vegetables are just tender, about 10 minutes. add broth. cover pot and simmer 10 minutes. add zucchini and carrot. cover and simmer until carrot is almost tender, about 5 minutes. increase heat to high and bring soup to boil. add ravioli and boil until tender, about 5 minutes. add chicken and cook just until heated through, about 1 minute. season soup with salt and pepper. serve topped with parmesan cheese.

preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook pasta according to package directions. meanwhile, in a large skillet, saute mushrooms and onions in butter for 4-5 minutes or until tender. add wine or broth and garlic. bring to a boil; cook until liquid is reduced in half; about 5 minutes. combine flour and water until smooth, gradually add to mushroom mixture. bring to a boil. reduce heat; cook and stir for 2 minutes or until thickened. stir in cream. bring to a boil. reduce heat; simmer, uncovered, for 4-5 minutes or until heated through. drain pasta. add the pasta, chicken, capers, salt and pepper to cream sauce. cook for 3-4 minutes or until heated through. sprinkle with parmesan cheese.

preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook pasta according to package directions; drain. mix the cooked pasta, chicken, pesto, and bell peppers in a saucepan; heat over low heat, stirring frequently, until hot. season to taste with salt and pepper. garnish with olives and sprinkle a little parmesan cheese on top.

preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve.

Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve.

chop and measure all ingredient out first cooks up quickly! drain artichokes pouring liquid into a large non-stick skillet and bring to a boil over medium high heat. add chicken to skillet, cook 10 minutes on each side turning once. remove chicken combine soup, sour cream, mozzarella cheese, wine, salt and pepper into skillet, cook until bubbly. return chicken to skillet, cover and continue cooking over medium heat 5-10 minutes, until chicken is tender. add artichokes, cover and cook 2 minutes more until thoroughly heated, then sprinkle with parmesan cheese and serve over angel hair pasta or flat noodles!

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: chop and measure all ingredient out first cooks up quickly! drain artichokes pouring liquid into a large non-stick skillet and bring to a boil over medium high heat. add chicken to skillet, cook 10 minutes on each side turning once. remove chicken combine soup, sour cream, mozzarella cheese, wine, salt and pepper into skillet, cook until bubbly. return chicken to skillet, cover and continue cooking over medium heat 5-10 minutes, until chicken is tender. add artichokes, cover and cook 2 minutes more until thoroughly heated, then sprinkle with parmesan cheese and serve over angel hair pasta or flat noodles!

preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: rinse chicken and pat dry, skin if you prefer. wash and cut potatoes and tomatoes into bite-sized chunks. cut onion into wedges. combine all ingredients in 9x13 baking dish. pour olive oil over all. sprinkle italian seasoning evenly over all. mix to ensure that all pieces are coated. bake uncovered in 450 degree oven, 1 hour, or until chicken is cooked through and potatoes are fork tender. (baking time varies according to size of chicken pieces.) variation: i have also added one large zucchini cut into bite sized chunks before baking. delicious in the summer!

preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook linguini, drain, cover and keep warm. spray large skillet. heat over medium high heat. add onion and bell pepper, cook for 4-5 minutes, or until crispy, stirring constantly. reduce to medium low. in bowl combine cold water and cornstarch, blend. add tomatoes, blend. stir into skillet. add two herb broiled chicken breast halves, cook and stir 4 - 5 minutes. sauce should be bubbly and slightly thickened. serve chicken and mixture over linguini.

preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve.

Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve.

heat oven to 400ºf. grease 9-inch pie plate. sprinkle parmesan cheese in pie plate. mix chicken, 1/2 cup of the mozzarella cheese, the oregano, basil, garlic powder and tomato paste; spoon over parmesan cheese. stir bisquick mix, italian seasoning, 1 tbsp parmesan cheese, milk, pepper and eggs until blended. pour over chicken mixture. bake 35 minutes. sprinkle with remaining mozzarella cheese. bake 5 to 8 minutes or longer or until knife inserted in center comes out clean. cool 5 minutes.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 400ºf. grease 9-inch pie plate. sprinkle parmesan cheese in pie plate. mix chicken, 1/2 cup of the mozzarella cheese, the oregano, basil, garlic powder and tomato paste; spoon over parmesan cheese. stir bisquick mix, italian seasoning, 1 tbsp parmesan cheese, milk, pepper and eggs until blended. pour over chicken mixture. bake 35 minutes. sprinkle with remaining mozzarella cheese. bake 5 to 8 minutes or longer or until knife inserted in center comes out clean. cool 5 minutes.

preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook pasta according to package directions. drain reserving 1 cup of the pasta water. in a skillet, heat olive oil. add in garlic and hot pepper flakes. saute until garlic is fragrant. be careful not to burn garlic. if you burn the garlic, please take the time to start over, as it will ruin the dish. add in the chicken and heat through. add in pasta and ricotta cheese, stir until creamy. if sauce seems dry, add in as much pasta water to get the consistency you wish.

preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve.

marinate chicken in 1 cup paul newman family italian dressing for 30 minutes to overnight. grill or cook on top of stove. then cut into bite size pieces. meanwhile, cook pasta according to directions. mix 1 cup paul newman dressing with the package of dry italian dressing in large bowl. add the cooked and drained pasta and the cut up chicken. toss and serve. delicious!

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: marinate chicken in 1 cup paul newman family italian dressing for 30 minutes to overnight. grill or cook on top of stove. then cut into bite size pieces. meanwhile, cook pasta according to directions. mix 1 cup paul newman dressing with the package of dry italian dressing in large bowl. add the cooked and drained pasta and the cut up chicken. toss and serve. delicious!

preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: 1. brown chicken in skillet over medium heat with olive oil and whatever seasoning you prefer. once cooked, set chicken aside. 2. mix soup, water, basil and vegetables and heat to a boil. 3. add uncooked pasta, reduce heat to medium and cook for approximately 10 minutes. 4. return chicken to the pan and cook for an additional 3 minutes, stirring often. 5. serve sprinkled with parmesan cheese.

preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: dip chicken in flour,in eggs and then back in flour. saute in oil until golden brown and cooked all the way through. dice chicken and set aside. in a large skillet sautee mushrooms in butter. season with salt,pepper and garlic powder. add diced chicken to the mushrooms. mix in noodles,cream,milk and cheese. serve on a warmed plate and sprinkle with additional parmesan cheese and parsley.

preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: break spaghetti in half and cook just to al dente according to package directions. before draining, reserve about a cup of the cooking water. meanwhile, in a large skillet coated with nonstick spray over medium-high heat, saute onion and mushrooms until golden. sprinkle chicken with pepper and italian seasoning. add to skillet and cook just until browned, 3 to 4 minutes. add thawed vegetables, cover, and reduce heat to medium-low. cook 5-7 minutes or until vegetables are tender-crisp. stir in pasta, dressing and cheese. cook until warmed through. if mixture becomes dry, gradually add reserved water as needed.

preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: first, mix the curry, paprika, salt, and the pepper with the chicken that has been cut into 1/2 inch pieces. cook the pasta in 2 quarts of salted water for about 5 minutes. while the pasta is cooking, heat the oil and butter in a large frying pan and saute the onions until nearly transparent, then add the chicken, bell pepper, and garlic. continue to stir until the chicken cubes are white on all sides. add the chicken stock (or if you wish beer) and about a quarter of a cup of the water from the pasta pot, and then the drained pasta. heat the mixture for and additional 3 minutes or until the pasta is cooked to the desired degree of doneness.

preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cut boneless, skinless chicken breasts into cubes and put into a large, deep skillet that has been sprayed with cooking spray and heated on medium high. cook chicken until it is no longer pink. stir in broth and undrained tomatoes and bring to a boil. stir in rice, seasonings and drained green beans and reduce heat to a simmer. cover and simmer for 5 minutes or until rice is tender and most of the liquid has been absorbed. remove from heat and let stand, covered for 3 more minutes before serving.

preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve.

take all the veggies and place them in a big bowl, cover in dressing, then place in the fridge to marinate. while that’s marinating, brown chicken in a ducth oven. add 4 quarts water and bring to a boil. add pasta and cook according to directions. drain chicken/pasta. add to veggies and toss. enjoy it warm or place in the fridge and enjoy cold.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: take all the veggies and place them in a big bowl, cover in dressing, then place in the fridge to marinate. while that’s marinating, brown chicken in a ducth oven. add 4 quarts water and bring to a boil. add pasta and cook according to directions. drain chicken/pasta. add to veggies and toss. enjoy it warm or place in the fridge and enjoy cold.

preheat oven to 450. spray pan with oil oil. place chicken breasts in pan and spray with olive oil. lightly salt and pepper chicken adding italian seasoning to taste. cut garlic cloves in slices and lay on top of chicken breasts. cook for 25 to thirty minutes or until done and juicy. boil rotini according to package. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted. place chicken breasts on top of rotini and serve.

Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: spray a 12-inch nonstick skillet with cooking spray and set over medium-high heat. in small bowl, whisk together flour with pepper. coat chicken with flour. brown chicken in a single layer in prepared skillet until golden on bottom, about 6 minutes. turn chicken and brown on the other side, about 4 more minutes. remove chicken from skillet and set aside. note: you may have to brown the chicken in two batches. pour broth into hot skillet and scrape up any browned bits with a wooden spoon. return chicken to skillet, cover, and reduce heat to low. simmer until heated through, about 3 minutes. stir in lemon juice and capers and heat for 30 seconds. serve green beans on the side.

preheat oven to 350°. bring stock, garlic to a boil, remove from heat add lemon juice and white wine. heat 1 tsp butter and oil in pan. sauté chicken skin side down until skin is crisp. put chicken in baking dish. make roux: heat 1 tsp butter and cook 3 tsp flour until lightly brown. add roux to stock and whisk until slightly thickened and smooth. pour stock and garlic over chicken. add lemon slices. bake 30 -40 minutes. top with parsley and serve.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a mixing bowl, cream butter and sugar. add eggs and vanilla; mix well. stir in applesauce. combine the flour, baking soda and spices;. stir into creamed mixture. fold in nuts. fill greased or paper-lined muffin cups three-fourths full. bake at 350 for 20-25 minutes or until a toothpick comes out clean. cool for 5 minutes before removing from pans to wire racks. sprinkle with cinnamon-sugar if desired. yield: about 2 dozen.

preheat oven to 375 degrees. line a 12 cup and a 6 cup muffin pan with paper cases or non stick spray. in a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon. in a medium bowl combine applesauce, buttermilk, sugar, oil and egg. make a well in dry ingredients and add applesauce mixture. stir until just moist. fold in cherries or cranberries. fill muffin cups 2/3 full.

Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a mixing bowl, cream butter and sugar. add eggs and vanilla; mix well. stir in applesauce. combine the flour, baking soda and spices;. stir into creamed mixture. fold in nuts. fill greased or paper-lined muffin cups three-fourths full. bake at 350 for 20-25 minutes or until a toothpick comes out clean. cool for 5 minutes before removing from pans to wire racks. sprinkle with cinnamon-sugar if desired. yield: about 2 dozen.

preheat oven to 425 degrees. lightly spray eight muffin cups with vegetable oil spray. combine flour, cornmeal, baking powder, and salt in a large bowl, stirring well. beat remaining ingredients in a small bowl. make a well in cornmeal mixture. pour milk mixture into well, stirring just until moistened. fill muffin cups two-thirds full with batter. bake for 15 to 20 minutes, or until a cake tester or toothpick inserted in center of muffins comes out clean.

Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a mixing bowl, cream butter and sugar. add eggs and vanilla; mix well. stir in applesauce. combine the flour, baking soda and spices;. stir into creamed mixture. fold in nuts. fill greased or paper-lined muffin cups three-fourths full. bake at 350 for 20-25 minutes or until a toothpick comes out clean. cool for 5 minutes before removing from pans to wire racks. sprinkle with cinnamon-sugar if desired. yield: about 2 dozen.

place oats in a small bowl and add buttermilk. let sit for 2 hours at room temperature. preheat oven to 375. grease 12 muffin cups or line with paper liners. in a large bowl, stir together flour, baking powder, baking soda, and brown sugar. stir in oat/buttermilk mixture, applesauce, and egg. mix well. pour into prepared muffin cups. bake for 30 minutes, until a toothpick inserted into center of muffin comes out clean.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a mixing bowl, cream butter and sugar. add eggs and vanilla; mix well. stir in applesauce. combine the flour, baking soda and spices;. stir into creamed mixture. fold in nuts. fill greased or paper-lined muffin cups three-fourths full. bake at 350 for 20-25 minutes or until a toothpick comes out clean. cool for 5 minutes before removing from pans to wire racks. sprinkle with cinnamon-sugar if desired. yield: about 2 dozen.

mix the applesauce, oil and egg. add the dry ingredients and stir just until combined. stir in the cranberries and pecans. use paper liners or lightly grease and flour muffin pan. fill muffin cups 2/3 full. bake at 350 degrees for 25-30 minutes, or bake mini muffins for about 20 minutes. let cool in pan 2 minutes, then finish cooling on a wire rack.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a mixing bowl, cream butter and sugar. add eggs and vanilla; mix well. stir in applesauce. combine the flour, baking soda and spices;. stir into creamed mixture. fold in nuts. fill greased or paper-lined muffin cups three-fourths full. bake at 350 for 20-25 minutes or until a toothpick comes out clean. cool for 5 minutes before removing from pans to wire racks. sprinkle with cinnamon-sugar if desired. yield: about 2 dozen.

preheat oven to 325. grease muffin tin with cooking spray. cream the first 3 ingredients together. add everything down to the flour and blend well. then stir in the flour until it forms a thick batter. dice/slice apple (peel if you desire, i don't always). if using slices, place a small spoonful of batter in the bottom of each muffin tin, then arrange slices and add rest of batter. if using chunks just put them in before batter or after (either they wind up on top or bottom of the muffins). bake for 25-30 minutes (until firm to the touch).

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a mixing bowl, cream butter and sugar. add eggs and vanilla; mix well. stir in applesauce. combine the flour, baking soda and spices;. stir into creamed mixture. fold in nuts. fill greased or paper-lined muffin cups three-fourths full. bake at 350 for 20-25 minutes or until a toothpick comes out clean. cool for 5 minutes before removing from pans to wire racks. sprinkle with cinnamon-sugar if desired. yield: about 2 dozen.

in a large bowl, beat together the applesauce, egg, oil, and honey. sift in the dry ingredients, stirring just to moisten. stir in the raisins and divide the batter among 12 muffin cups coated with nonstick cooking spray. bake at 375 degrees f for 20 minutes.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a mixing bowl, cream butter and sugar. add eggs and vanilla; mix well. stir in applesauce. combine the flour, baking soda and spices;. stir into creamed mixture. fold in nuts. fill greased or paper-lined muffin cups three-fourths full. bake at 350 for 20-25 minutes or until a toothpick comes out clean. cool for 5 minutes before removing from pans to wire racks. sprinkle with cinnamon-sugar if desired. yield: about 2 dozen.

preheat oven to 400 degrees. spray muffin pan with non-stick cooking spray. in a bowl, mix together oatmeal, milk, applesauce, egg whites, and vanilla. in a separate bowl, mix together sugar, flour, baking powder, baking soda, salt, and cinnamon. mix the wet ingredients into the dry, do not overmix. bake for approximately 20 minutes or until toothpick comes out clean.