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Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: melt butter in a large stock pot, add the flour and cook for about 1 minute until a thin roux forms. add carrots, celery, onions; stir to blend with the roux. add chicken broth and chicken. bring to a boil, turn to low heat and simmer for 20 minutes. add noodles and simmer on medium-low heat for an additional 20 minutes.

preheat oven to 350 degrees f. heat butter in large pan; stir in flour, mixing well., then add seasonings. stir in broth and milk, stirring constantly; season with salt and pepper to taste; add pimientos. stir until mixture thickens, then remove from heat. place vegetables, cooked chicken, and cooked noodles in a 2quart baking dish. pour sauce over and stir to mix in; sprinkle breadcrumbs over all. dot with butter, if desired. bake at 350 for 25-30 minutes or until top is golden and bubbly.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: bring water and bouillon to a boil in a large saucepan. stir in uncooked noodles, then cover and simmer for 5 minutes, stirring occasionally. add vegetables and onion, cover and simmer 5 minutes or until noodles are tender and most liquid is absorbed. add soup, cheese and milk, mix well. stir in chicken and pepper, heat through.

preheat oven to 350 degrees f. heat butter in large pan; stir in flour, mixing well., then add seasonings. stir in broth and milk, stirring constantly; season with salt and pepper to taste; add pimientos. stir until mixture thickens, then remove from heat. place vegetables, cooked chicken, and cooked noodles in a 2quart baking dish. pour sauce over and stir to mix in; sprinkle breadcrumbs over all. dot with butter, if desired. bake at 350 for 25-30 minutes or until top is golden and bubbly.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: for the slaw ~ somewhat crush the noodles in their clear cellophane envelopes, then make sure larger clumps are separated. in a large bowl, combine the cabbage and carrot or use a 1-pound bag of prepared coleslaw, the shredded meat, ramen noodle, water chestnuts, onions, olives and orange segments, then set aside. for the dressing ~ in a small bowl, whisk together both seasoning packets, vinegar, vegetable oil, sugar, salt and pepper. pour this over the slaw, and toss to coat. in another small bowl, whisk together mayonnaise and milk, then carefully stir into the slaw. cover and refrigerate at least 4 hours ( and preferably overnight) before serving.

preheat oven to 350 degrees f. heat butter in large pan; stir in flour, mixing well., then add seasonings. stir in broth and milk, stirring constantly; season with salt and pepper to taste; add pimientos. stir until mixture thickens, then remove from heat. place vegetables, cooked chicken, and cooked noodles in a 2quart baking dish. pour sauce over and stir to mix in; sprinkle breadcrumbs over all. dot with butter, if desired. bake at 350 for 25-30 minutes or until top is golden and bubbly.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place chick in a slow cooker; sprinkle with salt and peper. top with both cans of soup. cover and cook on low setting for 6 hours or until chicken falls apart. remove chicken from slow cooker and shred. return chicken to slow cooker; add broth and cooked noodles. mix well. cover and cook on low setting for an additional 30 minutes or until heated through.

preheat oven to 350 degrees f. heat butter in large pan; stir in flour, mixing well., then add seasonings. stir in broth and milk, stirring constantly; season with salt and pepper to taste; add pimientos. stir until mixture thickens, then remove from heat. place vegetables, cooked chicken, and cooked noodles in a 2quart baking dish. pour sauce over and stir to mix in; sprinkle breadcrumbs over all. dot with butter, if desired. bake at 350 for 25-30 minutes or until top is golden and bubbly.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: spray a 1 1/2-quart casserole dish with cooking spray. pre-heat the oven to 400 degrees f. carefully blend soup, milk, pepper, asiago cheese (or parmesan or romano), vegetables, chicken and noodles in a mixing bowl and then transfer it to the casserole dish. top with the cheddar cheese and "tent" the dish with aluminum foil. bake for 30 minutes. serve hot.

preheat oven to 350 degrees f. heat butter in large pan; stir in flour, mixing well., then add seasonings. stir in broth and milk, stirring constantly; season with salt and pepper to taste; add pimientos. stir until mixture thickens, then remove from heat. place vegetables, cooked chicken, and cooked noodles in a 2quart baking dish. pour sauce over and stir to mix in; sprinkle breadcrumbs over all. dot with butter, if desired. bake at 350 for 25-30 minutes or until top is golden and bubbly.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix first 3 ingredients. this should equal 9 cups. pour into large pan. add soups and chicken.stir until mixed well. bring to a boil on high heat. add noodles. reduce heat to medium-high and cook uncovered 5 minutes, stirring occasionally. reduce heat again to medium and cook 10-12 minutes more,or until noodles are soft. remove from heat and let set at least 10 minutes to thicken broth before serving.

preheat oven to 350 degrees f. heat butter in large pan; stir in flour, mixing well., then add seasonings. stir in broth and milk, stirring constantly; season with salt and pepper to taste; add pimientos. stir until mixture thickens, then remove from heat. place vegetables, cooked chicken, and cooked noodles in a 2quart baking dish. pour sauce over and stir to mix in; sprinkle breadcrumbs over all. dot with butter, if desired. bake at 350 for 25-30 minutes or until top is golden and bubbly.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place chicken breasts in slow-cooker; salt and pepper to taste. cover chicken with both cans of soup. cook on high for 4 to 6 hours,or until cooked through and tender. meanwhile,boil noodles according to package directions. shred chicken,return to slow-cooker. add chicken broth and cooked noodles,mix well. serve warm.

preheat oven to 350 degrees f. heat butter in large pan; stir in flour, mixing well., then add seasonings. stir in broth and milk, stirring constantly; season with salt and pepper to taste; add pimientos. stir until mixture thickens, then remove from heat. place vegetables, cooked chicken, and cooked noodles in a 2quart baking dish. pour sauce over and stir to mix in; sprinkle breadcrumbs over all. dot with butter, if desired. bake at 350 for 25-30 minutes or until top is golden and bubbly.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook noodles according to package directions, run under cool water and drain. season chicken with s and p and toss with 1t of the sesame oil. heat grill pan or skillet over medium heat; cook chicken until browned and cooked throough. transfer to a cutting board. wisk together peanut butter, soy sauce, vinegar, water and remaining oil in a large mixing bowl. thinly slice chicken and add to peanut butter mixture. add noodles, cabbage and scallions; toss gently to combine and serve.

preheat oven to 350 degrees f. heat butter in large pan; stir in flour, mixing well., then add seasonings. stir in broth and milk, stirring constantly; season with salt and pepper to taste; add pimientos. stir until mixture thickens, then remove from heat. place vegetables, cooked chicken, and cooked noodles in a 2quart baking dish. pour sauce over and stir to mix in; sprinkle breadcrumbs over all. dot with butter, if desired. bake at 350 for 25-30 minutes or until top is golden and bubbly.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: bring the broth, 1-1/2 cups water, soy sauce, garlic and ginger to a boil over medium-high heat in a medium-size saucepan. reduce heat to medium and cook broth mixture for 10 minutes. remove the garlic cloves with a slotted spoon and add noodles to pot; cook for 4 minutes or until tender. meanwhile, stir together the cornstarch and 2 tablespoons water in a small bowl; whisk into broth and cook for 1 minute or until thickened. stir the soup so it is moving in a circular direction. pour in the beaten eggs in a slow, steady stream. stir in chicken and garnish with scallions, if desired. serve immediately.

preheat oven to 350 degrees f. heat butter in large pan; stir in flour, mixing well., then add seasonings. stir in broth and milk, stirring constantly; season with salt and pepper to taste; add pimientos. stir until mixture thickens, then remove from heat. place vegetables, cooked chicken, and cooked noodles in a 2quart baking dish. pour sauce over and stir to mix in; sprinkle breadcrumbs over all. dot with butter, if desired. bake at 350 for 25-30 minutes or until top is golden and bubbly.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large covered pot, boil enough water to cover the noodles. remove from heat and place noodles. leave for about 10 minutes or until tender. drain. meanwhile:. heat a non-stick frying pan over high heat. add the oil, ginger, lemongrass chile and optional jalapeno and saute for 1 minute. add the minced chicken and cook, stirring until cooked through. (about 6 or 7 minutes). stir in the lime juice, fish sauce, cilantro, basil and onions. serve over hot noodles with lime wedges to squeeze over top.

preheat oven to 350 degrees f. heat butter in large pan; stir in flour, mixing well., then add seasonings. stir in broth and milk, stirring constantly; season with salt and pepper to taste; add pimientos. stir until mixture thickens, then remove from heat. place vegetables, cooked chicken, and cooked noodles in a 2quart baking dish. pour sauce over and stir to mix in; sprinkle breadcrumbs over all. dot with butter, if desired. bake at 350 for 25-30 minutes or until top is golden and bubbly.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: spray 12-inch skillet or dutch oven with nonstick cooking spray. add chicken and onion, cooking and stiring over medium heat for 4 to 6 minutes. chicken should be browned and onion tendered. add all remaining ingredients, except parsely, and mix well. bring mixture to a boil. reduce heat, cover and simmer for 15 to 18 minutes, or until vegetables and noodles are tender. sprinkle with parsely if desired.

preheat oven to 350 degrees f. heat butter in large pan; stir in flour, mixing well., then add seasonings. stir in broth and milk, stirring constantly; season with salt and pepper to taste; add pimientos. stir until mixture thickens, then remove from heat. place vegetables, cooked chicken, and cooked noodles in a 2quart baking dish. pour sauce over and stir to mix in; sprinkle breadcrumbs over all. dot with butter, if desired. bake at 350 for 25-30 minutes or until top is golden and bubbly.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: prepare noodles as directed on package. drain noodles. add rest of ingredients into pot. add noodles back into the pot. cook on low to medium heat until warm all the way through and serve. i like to add crushed red pepper to it, but i like crushed red pepper on almost everything! it is optional though!

preheat oven to 350 degrees f. heat butter in large pan; stir in flour, mixing well., then add seasonings. stir in broth and milk, stirring constantly; season with salt and pepper to taste; add pimientos. stir until mixture thickens, then remove from heat. place vegetables, cooked chicken, and cooked noodles in a 2quart baking dish. pour sauce over and stir to mix in; sprinkle breadcrumbs over all. dot with butter, if desired. bake at 350 for 25-30 minutes or until top is golden and bubbly.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 400 degrees. in microwave-safe bowl, stir together water, milk, butter, bouillon, and parsley. microwave at high 4 minutes or until butter melts. in 11x7 inch baking dish, spread uncooked noodles; pour hot liquid over noodles, stirring to coat thoroughly. stir in chicken and vegetables; spread noodle mixture evenly in dish. cover with foil. bake 25 minutes, stirring half-way through baking time. stir in cheese. let stand 5 minutes to thicken.

preheat oven to 350 degrees f. heat butter in large pan; stir in flour, mixing well., then add seasonings. stir in broth and milk, stirring constantly; season with salt and pepper to taste; add pimientos. stir until mixture thickens, then remove from heat. place vegetables, cooked chicken, and cooked noodles in a 2quart baking dish. pour sauce over and stir to mix in; sprinkle breadcrumbs over all. dot with butter, if desired. bake at 350 for 25-30 minutes or until top is golden and bubbly.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: pour the broth into a large crock pot then add the carrots and spices. place the breasts in the broth then cover with the lid and cook on low for 6 hours. uncover, shred the chicken then place back into the broth. add in the noodles and half and half along with enough hot water to cover the noodles. cook on high for another 30 minutes. it is done once the noodles are tender, make sure not to overcook them. salt and pepper to taste then serve.

preheat oven to 350 degrees f. heat butter in large pan; stir in flour, mixing well., then add seasonings. stir in broth and milk, stirring constantly; season with salt and pepper to taste; add pimientos. stir until mixture thickens, then remove from heat. place vegetables, cooked chicken, and cooked noodles in a 2quart baking dish. pour sauce over and stir to mix in; sprinkle breadcrumbs over all. dot with butter, if desired. bake at 350 for 25-30 minutes or until top is golden and bubbly.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: use an 8 quart stock pot. put first 9 ingredients into stock pot. mix well and bring to a rapid boil. add frozen noodles and chicken; mix well; bring to boil once again. reduce heat to low; simmer for 1 1/2 - 2 hours stirring about every 15 minutes. cook until the noodles and carrots are al dente. be sure to remove bay leaves before serving.

preheat oven to 350 degrees f. heat butter in large pan; stir in flour, mixing well., then add seasonings. stir in broth and milk, stirring constantly; season with salt and pepper to taste; add pimientos. stir until mixture thickens, then remove from heat. place vegetables, cooked chicken, and cooked noodles in a 2quart baking dish. pour sauce over and stir to mix in; sprinkle breadcrumbs over all. dot with butter, if desired. bake at 350 for 25-30 minutes or until top is golden and bubbly.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cover chicken in 4 quarts of water. bring to a boil, then reduce heat to low. simmer for 30 minutes. remove chicken from pot with a slotted spoon. with two forks, remove as much meat from the bones as you can, slightly shredding meat in the process. add carrots, celery, and onions to the pot, followed by the herbs, spices and chicken base. stir to combine and simmer for ten minutes to meld flavors. increase heat and add frozen egg noodles and chicken. cook for 8 to 10 minutes. mix flour and some of the broth. stir until smooth. pour into soup, stir to combine, and simmer for another 5 minutes, or until broth thickens a bit. test and adjust seasonings as needed.

preheat oven to 350 degrees f. heat butter in large pan; stir in flour, mixing well., then add seasonings. stir in broth and milk, stirring constantly; season with salt and pepper to taste; add pimientos. stir until mixture thickens, then remove from heat. place vegetables, cooked chicken, and cooked noodles in a 2quart baking dish. pour sauce over and stir to mix in; sprinkle breadcrumbs over all. dot with butter, if desired. bake at 350 for 25-30 minutes or until top is golden and bubbly.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: 1. in a large pot, cook noodles in boiling water until tender, about 4 minutes. drain noodles and transfer to a large serving bowl. 2. heat oil in a large wok or frying pan over high heat. add garlic, long beans, and chicken. cook until chicken is slightly browned, stirring often, about 4 minutes. 3. add fish sauce, broth, sugar, ginger, lime juice, and 1/4 cup each basil, mint, and green onions, stirring to combine. bring mixture to a boil and pour over noodles. sprinkle with remaining basil, mint, and green onions.

preheat oven to 350 degrees f. heat butter in large pan; stir in flour, mixing well., then add seasonings. stir in broth and milk, stirring constantly; season with salt and pepper to taste; add pimientos. stir until mixture thickens, then remove from heat. place vegetables, cooked chicken, and cooked noodles in a 2quart baking dish. pour sauce over and stir to mix in; sprinkle breadcrumbs over all. dot with butter, if desired. bake at 350 for 25-30 minutes or until top is golden and bubbly.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: boil noodles and drain. in a seprate pot boil chicken untill falling off bone. set aside and let cool.after cooling off de-bone the chicken and dice the breast meat in 1/2 inch cubes. set aside. in a dutch oven melt butter and saute onions,celery and carrots until onions are soft ( you still want a little crunch to the celery and carrots). add all your chicken,and chicken broth then noodles stir and simmer for 20 minutes. now add your cream of chicken soup ,salt pepper and garlic powder. let simmer another 25-30 minutes.stirring occasionally. this is the perfect dish for those bitter cold days in febuary when you cannot wait for spring.

preheat oven to 350 degrees f. heat butter in large pan; stir in flour, mixing well., then add seasonings. stir in broth and milk, stirring constantly; season with salt and pepper to taste; add pimientos. stir until mixture thickens, then remove from heat. place vegetables, cooked chicken, and cooked noodles in a 2quart baking dish. pour sauce over and stir to mix in; sprinkle breadcrumbs over all. dot with butter, if desired. bake at 350 for 25-30 minutes or until top is golden and bubbly.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cut chicken breasts into strips. place in bottom of crock pot. combine cream of mushroom soup, cream of chicken soup, sugar and garlic powder. pour over chicken. cover and cook on high for 3 to 4 hours or on low for 7 to 9 hours. combine flour and sour cream and stir into cooked chicken mixture. continue cooking for 25 to 30 minutes or until thickened. serve over hot buttered noodles.

preheat oven to 350 degrees f. heat butter in large pan; stir in flour, mixing well., then add seasonings. stir in broth and milk, stirring constantly; season with salt and pepper to taste; add pimientos. stir until mixture thickens, then remove from heat. place vegetables, cooked chicken, and cooked noodles in a 2quart baking dish. pour sauce over and stir to mix in; sprinkle breadcrumbs over all. dot with butter, if desired. bake at 350 for 25-30 minutes or until top is golden and bubbly.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 450 degrees f. in dutch oven bring 6 cups salted water to boiling; add noodles. cook 10 minutes or until tender; drain. meanwhile, remove chicken from bones. discard skin and bones; shred chicken. in saucepan combine chicken, peas, garlic, and whole milk; heat through. cover and keep warm. in blender or food processor, process bread into coarse crumbs. transfer to small bowl; add 1/4 cup of the parmesan and 2 tablespoons melted butter. stir noodles and remaining parmesan into hot chicken mixture. heat and stir until bubbly. divide among 4 individual casserole dishes. top each with some of the bread crumb mixture. bake 5 minutes or until top begins to brown. top with fresh thyme.

preheat oven to 350 degrees f. heat butter in large pan; stir in flour, mixing well., then add seasonings. stir in broth and milk, stirring constantly; season with salt and pepper to taste; add pimientos. stir until mixture thickens, then remove from heat. place vegetables, cooked chicken, and cooked noodles in a 2quart baking dish. pour sauce over and stir to mix in; sprinkle breadcrumbs over all. dot with butter, if desired. bake at 350 for 25-30 minutes or until top is golden and bubbly.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large stock pot add olive oil. chop onions, minced garlic and celery including the leaves of the celery, place in pot. turn heat to med high start to simmer. add chicken then all the spices. let simmer for minute then add water. bring to a boil then turn heat to medium and cook for 45 minutes. when chicken is done pull out and set on a plate to cool. add carrots and noodles. cook 10 minutes. shred the chicken and place back in the pot. if you want the broth thicker then thicken with cornstarch by placing 3 tbls of cornstarch in a glass with 3 tablespoons of cold water mixing well. bring broth to a boil and stir in the mixture. let cool before serving.

preheat oven to 350 degrees f. heat butter in large pan; stir in flour, mixing well., then add seasonings. stir in broth and milk, stirring constantly; season with salt and pepper to taste; add pimientos. stir until mixture thickens, then remove from heat. place vegetables, cooked chicken, and cooked noodles in a 2quart baking dish. pour sauce over and stir to mix in; sprinkle breadcrumbs over all. dot with butter, if desired. bake at 350 for 25-30 minutes or until top is golden and bubbly.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: pre-heat oven to 350 degrees. boil or broil chicken breasts unitl fully cooked. boil noodles according to packaging directions. when chicken is fully cooked cut into cubes. mix thourghly cream of chicken soup, mozzarella, colby jack, and sour cream togather in a large mixing bowl. add chicken and noodles to mixing bowl and mix thourghly. transfer mixture to a 9 x 13 cassarole dish. mix crush ritz crackers and warm margarine togather and spread evenly over the top of the chicken and noodle mixture. place in pre-heated oven until golden brown and cheese is melted.

preheat oven to 350 degrees f. heat butter in large pan; stir in flour, mixing well., then add seasonings. stir in broth and milk, stirring constantly; season with salt and pepper to taste; add pimientos. stir until mixture thickens, then remove from heat. place vegetables, cooked chicken, and cooked noodles in a 2quart baking dish. pour sauce over and stir to mix in; sprinkle breadcrumbs over all. dot with butter, if desired. bake at 350 for 25-30 minutes or until top is golden and bubbly.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: chicken breasts can be cut into bite-sized pieces. spray 5 quart saucepan with non-stick spray. brown chicken and onion over medium high heat, about 5 minutes. add water, ro-tels, and noodles. heat to boiling. reduce heat to medium, cover and simmer about 12 minutes, stirring occasionally. stir in cheese.

preheat oven to 350 degrees f. heat butter in large pan; stir in flour, mixing well., then add seasonings. stir in broth and milk, stirring constantly; season with salt and pepper to taste; add pimientos. stir until mixture thickens, then remove from heat. place vegetables, cooked chicken, and cooked noodles in a 2quart baking dish. pour sauce over and stir to mix in; sprinkle breadcrumbs over all. dot with butter, if desired. bake at 350 for 25-30 minutes or until top is golden and bubbly.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: brown chicken in oil (nonstick pan works best otherwise may need a bit more oil). add onion, celery and carrots, cook and stir until onions turn transparent. add garlic and cook for an additional minute. add seasonings and broth (may also add 1/2 cup of dry white wine too). cook until boiling, reduce heat and simmer until veggies are tender and meat is no longer pink. stir flour into sour cream. slowly add sour cream mixture to hot pan while stirring constantly. continue to stir on meduim heat until sauce thickens. appx 5 to 7 minutes. serve over hot egg noodles.

preheat oven to 350 degrees f. heat butter in large pan; stir in flour, mixing well., then add seasonings. stir in broth and milk, stirring constantly; season with salt and pepper to taste; add pimientos. stir until mixture thickens, then remove from heat. place vegetables, cooked chicken, and cooked noodles in a 2quart baking dish. pour sauce over and stir to mix in; sprinkle breadcrumbs over all. dot with butter, if desired. bake at 350 for 25-30 minutes or until top is golden and bubbly.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a 5-6 quart slow cooker, combine carrots, parsnips, onions, and celery. add chicken, garlic, thyme, sage, salt, and pepper. pour broth and sherry over chicken mixture in cooker. cover; cook on low for 7 hours or on high for 3 hours. stir in noodles; increase setting to high. cover and cook for 1 to 1 1/2 hours more until noodles are tender. transfer chicken to a cutting board. using two forks, coarsely shred chicken; discard bones. return chicken to slow cooker. turn off cooker; stir in peas; cover and let stand for 5 minutes. garnish with fresh sage leaves.

preheat oven to 350 degrees f. heat butter in large pan; stir in flour, mixing well., then add seasonings. stir in broth and milk, stirring constantly; season with salt and pepper to taste; add pimientos. stir until mixture thickens, then remove from heat. place vegetables, cooked chicken, and cooked noodles in a 2quart baking dish. pour sauce over and stir to mix in; sprinkle breadcrumbs over all. dot with butter, if desired. bake at 350 for 25-30 minutes or until top is golden and bubbly.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat the vegetable oil in a large pot over medium-high heat. add the onion and cook, stirring occasionally, until softened and lightly browned, about 8 minutes. add the garlic and curry paste and cook, stirring, 1 to 2 minutes. add the chicken broth, coconut milk and fish sauce; cover and bring to a boil. add the bell pepper and noodles and simmer, uncovered, until the noodles are al dente, about 3 minutes. add the chicken and simmer until just cooked through, about 3 more minutes. stir in the lime juice and cilantro. add more cilantro and lime juice, if desired, for serving.

preheat oven to 350 degrees f. heat butter in large pan; stir in flour, mixing well., then add seasonings. stir in broth and milk, stirring constantly; season with salt and pepper to taste; add pimientos. stir until mixture thickens, then remove from heat. place vegetables, cooked chicken, and cooked noodles in a 2quart baking dish. pour sauce over and stir to mix in; sprinkle breadcrumbs over all. dot with butter, if desired. bake at 350 for 25-30 minutes or until top is golden and bubbly.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: sauté chicken cubes with salt, in 2 tsp oil until no longer pink. remove chicken to a separate bowl. add remaining oil to the pan along with the ginger and sauté for 30 seconds. then add coconut milk, chicken broth, red pepper flakes, sugar and fish sauce. whisk in thai red curry paste and peanut butter, bring to a simmer. add the sliced peppers and continue to simmer until tender. add the chicken cubes. cook the noodles (or rice) according to package directions and drain. add the cooked noodles to the chicken and sauce, heat through. sprinkle with minced cilantro. if you want your sauce a little thicker or less "soupy", add 1/2 tsp cornstarch mixed in a little cold water to the sauce and stir well.

preheat oven to 350 degrees f. heat butter in large pan; stir in flour, mixing well., then add seasonings. stir in broth and milk, stirring constantly; season with salt and pepper to taste; add pimientos. stir until mixture thickens, then remove from heat. place vegetables, cooked chicken, and cooked noodles in a 2quart baking dish. pour sauce over and stir to mix in; sprinkle breadcrumbs over all. dot with butter, if desired. bake at 350 for 25-30 minutes or until top is golden and bubbly.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a gallon-size resealable plastic bag, combine chicken with red curry paste, lime peel, salt and pepper. refrigerate overnight. in a 6- to 7-quart slow cooker bowl, combine coconut milk, peanut butter, soy sauce, green beans, and shallot. place chicken in slow cooker bowl on top of vegetables. cover and cook for 5 hours on low setting or until chicken is cooked through (165 degrees). transfer chicken to a cutting board. pull meat from bones (discard fat, bones and gristle.) skim and discard fat from cooking liquid. stir 1/4 t. (or to taste) salt into cooking liquid if necessary. toss everything with rice noodles and serve.

preheat oven to 350 degrees f. heat butter in large pan; stir in flour, mixing well., then add seasonings. stir in broth and milk, stirring constantly; season with salt and pepper to taste; add pimientos. stir until mixture thickens, then remove from heat. place vegetables, cooked chicken, and cooked noodles in a 2quart baking dish. pour sauce over and stir to mix in; sprinkle breadcrumbs over all. dot with butter, if desired. bake at 350 for 25-30 minutes or until top is golden and bubbly.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cut up butter and add to crock pot along with chicken, soup, and seasonings. set to "low" for 8 hours or "high" for 6 hours. remove chicken and chop it. return chicken to crock pot and add egg noodles. set to "low" for about an hour, stirring at least twice so that noodles don't stick. enjoy!

preheat oven to 350 degrees f. heat butter in large pan; stir in flour, mixing well., then add seasonings. stir in broth and milk, stirring constantly; season with salt and pepper to taste; add pimientos. stir until mixture thickens, then remove from heat. place vegetables, cooked chicken, and cooked noodles in a 2quart baking dish. pour sauce over and stir to mix in; sprinkle breadcrumbs over all. dot with butter, if desired. bake at 350 for 25-30 minutes or until top is golden and bubbly.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: use german/amish-style egg noodles for best results. boil chicken until the meat falls off the bone. debone and cut it up into tiny pieces. put mean back into water, boiling, and add the egg noodles. add salt and pepper to taste. boil until noodles grown in size and are soft, and all water is absorbed or boiled off.

preheat oven to 350 degrees f. heat butter in large pan; stir in flour, mixing well., then add seasonings. stir in broth and milk, stirring constantly; season with salt and pepper to taste; add pimientos. stir until mixture thickens, then remove from heat. place vegetables, cooked chicken, and cooked noodles in a 2quart baking dish. pour sauce over and stir to mix in; sprinkle breadcrumbs over all. dot with butter, if desired. bake at 350 for 25-30 minutes or until top is golden and bubbly.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: prepare your chicken and broth (it's best to use real broth, especially from cooking chicken with skin for a rich and flavorful dish). prepare your vegetables. heat butter in very large pot over low/ medium heat, stirring slowly with a wooden spoon until melted. add vegetables- onion first, then garlic on top (also keep heat low so that the garlic does not burn), and the remaining carrots and celery. cook slowly, and do not allow them to become soft yet. add chicken to pan and continue to stir. after several minutes, add broth, then chopped thyme and chopped parsley. increase heat slightly and simmer for about an hour. add egg noodles 10-15 minutes before eating. salt and pepper to taste.

preheat oven to 350 degrees f. heat butter in large pan; stir in flour, mixing well., then add seasonings. stir in broth and milk, stirring constantly; season with salt and pepper to taste; add pimientos. stir until mixture thickens, then remove from heat. place vegetables, cooked chicken, and cooked noodles in a 2quart baking dish. pour sauce over and stir to mix in; sprinkle breadcrumbs over all. dot with butter, if desired. bake at 350 for 25-30 minutes or until top is golden and bubbly.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cut chicken into cubes, set aside. in a small bowl combine honey, vinegar, juice, soy sauce and cornflour, set aside. put oil in wok or large skillet. preheat over medium heat. stir vegetables until crisp-tender. remove vegetables from wok. add chicken to hot wok, (more oil if necessary). stir fry for 3- 4 minutes or until cooked. push chicken to side of wok, add sauce. cook and stir until thick and bubbly. return cooked vegetables to wok and stir all ingredients together to coat. cook and stir another minute or until heated through. serve over rice.

dice cooked chicken. preheat wok. mix all ingredients except vegetables and chicken and heat in wok, stirring constantly until smooth. add stir fry vegetables and cook on medium heat 5-10 minutes, stirring constantly. add chicken and continue cooking until thoroughly heated.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cream butter with all but 2 tbsp sugar. beat in egg yolks and lemon peel. stir in flour, just until mixed. add milk and lemon juice. stir well. in another bowl, beat egg whites with salt until soft peaks form. gradually beat in remaining 2 tbsp sugar. beat until stiff peaks form. fold egg whites gently into lemon mixture. spoon batter into buttered 8 inch baking dish. place baking dish in a larger pan of very hot water (to come halfway up the sides of the baking dish). bake in preheated 350f (180c) degree oven for 40-45 minutes or until puffed and browned on top. cover with aluminum foil half way through baking time if cake is browning too quickly. to serve, cut into squares and dust with icing sugar. serve warm or cold.

beat egg yolks til creamy. add lemon juice, milk, lemon peel, sugar substitute, salt and flour. beat to blend thoroughly. stiffly beat egg whites. gently fold egg yolk mixture into egg whites. pour mixture into 1 qt well greased baking dish. set dish in pan and add 1/2 inch of water to the pan. bake 350f 30 mins or til lightly browned and puffy. to microwave:. cook on defrost 15-17 minutes. turn dish 1/4 turn every five minutes.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: rinse and pick over beans. place in a large pot and cover with water, approx 6-7 cups. bring to a boil then cover and cook over med-low heat for 2-2 1/2 hours, until tender but still firm. before the beans are done, fry the bacon in a large skillet until crisp. remove and place on a small plate. add garlic, onions and green pepper to the bacon grease in the skillet and cook till tender. return the bacon along with the tomatoes to the skillet. add the can of beer and simmer for a few minutes. add the chopped cilantro and jalapenos to the skillet then put everything into the large bean pot. add salt and pepper to taste.

rinse and pick over beans. bring the beans to a boil in a large pot of water and cook over medium heat for 1½ to 2 hours until they tender but still firm. before the beans are done, fry the bacon in a large skillet until halfway cooked. add garlic, tomatoes, onions, and green pepper; continue cooking with bacon until the bacon crisp. add a can of beer to bacon mixture and simmer a few additional minutes, or longer if you like your beans softer. add chopped cilantro and jalapenos; combine everything in one large pot. add salt and pepper to taste.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: spread each tortilla with 1 to 2 tablespoon taco sauce. sprinkle each with 1/3 cup of cheese. top with green onions. fold each tortilla in half to make a half moon shape. place on baking sheet. bake at 350 for 5 minutes or until cheese melts. cut into wedges and serve.

shred crab meat; mix together with sour cream, lime juice, and green onions in a small bowl. season to taste with salt and pepper. heat griddle or small frying pan with a small amount of oil or cooking spray. take a tortilla, place about 1/8 of crab mixture on it and spread evenly. top with 1oz. (about 1/4 cup) cheese and sprinkle with some chopped cilantro. place on hot griddle; when cheese starts to melt, fold in half. allow to heat through and brown nicely, then remove from heat. repeat with other tortillas. quesadillas can be kept warm on a stoneware plate or baking dish in the oven on warm while you are busy with the others. serve topped with a dallop of sour cream or guacamole, and wedges of lime, if you wish.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: spread each tortilla with 1 to 2 tablespoon taco sauce. sprinkle each with 1/3 cup of cheese. top with green onions. fold each tortilla in half to make a half moon shape. place on baking sheet. bake at 350 for 5 minutes or until cheese melts. cut into wedges and serve.

put butter or margarine in a pan big enough for your taco shell to fit in and let it melt put 1 taco shell in and let it turn a nice golden color. put a small handful of cheese and spread it out mostly in the center of the shell. put the 2nd shell on top and flip it over and let the other side turn a golden color take the quesadilla out of the pan and use a pizza cutter or a knife to cut it into 4 triangles. put a spoon full of sour cream and salsa on the side and eat it.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: spread each tortilla with 1 to 2 tablespoon taco sauce. sprinkle each with 1/3 cup of cheese. top with green onions. fold each tortilla in half to make a half moon shape. place on baking sheet. bake at 350 for 5 minutes or until cheese melts. cut into wedges and serve.

in a medium bowl, toss together the cheese, green onion, and chilies: set aside. spray a medium skillet with nonstick spray and place over medium heat. when hot, add 1 tortilla and sprinkle it with one-fourth of the cheese mixture. when the cheese begins to melt, about 1 minute, fold in half. continue cooking until lightly brown on both sides, about 1 minute. transfer to cutting board, repeat with the remaining tortillas and filling. cut into wedges with a knife or pizza cutter and serve immediately with salsa.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: spread each tortilla with 1 to 2 tablespoon taco sauce. sprinkle each with 1/3 cup of cheese. top with green onions. fold each tortilla in half to make a half moon shape. place on baking sheet. bake at 350 for 5 minutes or until cheese melts. cut into wedges and serve.

in a skillet over medium heat, cook the onions, vinegar, sugar, thyme and rosemary in oil for 10 minutes or until onions are golden. spoon the mixture over half of each tortilla and top with apples and cheese. fold over. cook on a griddle over medium heat for 2-3 minutes on each side or until cheese is melted.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: spread each tortilla with 1 to 2 tablespoon taco sauce. sprinkle each with 1/3 cup of cheese. top with green onions. fold each tortilla in half to make a half moon shape. place on baking sheet. bake at 350 for 5 minutes or until cheese melts. cut into wedges and serve.

preheat the oven to 375°f. in a medium bowl, mix the cheeses, chili peppers, and scallions. lightly oil a griddle and heat over medium heat. add the tortillas, one at a time, and fry lightly until faintly colored on each side. arrange 3 tortillas on a large baking sheet. top each with one-third of the cheese mixture. cover with the remaining tortillas and press together lightly. bake for 10 minutes, or until the cheese begins to run. cut into wedges and serve immediately.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: spread each tortilla with 1 to 2 tablespoon taco sauce. sprinkle each with 1/3 cup of cheese. top with green onions. fold each tortilla in half to make a half moon shape. place on baking sheet. bake at 350 for 5 minutes or until cheese melts. cut into wedges and serve.

in a dutch oven, combine the first five ingredients; heat through, stirring occasionally. brush butter over one side of each tortilla. place one tortilla in a large skillet, butter side down. spread with 1 cup chicken mixture; top with another tortilla, buttered side up. cook over medium heat 1-2 minutes or until bottom is lightly browned. turn quesadilla. spread 1/2 cup queso dip over quesadilla; carefully sprinle cheese along outer edge. cook, covered, 1-2 minutes or until cheese begins to melt. remove to a cutting board. sprinkle crushed chips over queso dip. cut quesadila into six wedges. place a small dollop of sour cream at the point of each wedge. repeat with remaining ingredients. yield: 2 dozen.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven. combine flour, baking soda, and cinnamon in a medium bowl. separately, mix well applesauce, oil, sugar, tofu, extracts, and cocoa powder in a blender or food processor. pour mixture into the combined dry ingredients and mix well with a spatula. lightly spray a 7x5 or 8x8 cake pan with a canola oil cooking spray. pour mixture into greased pan and cover with chopped nuts if desired. bake for 25 to 30 minutes at 350 degrees.

preheat oven to 350°f. in a medium size bowl mix flour, cocoa, sugar and baking powder. stir with fork. in a large bowl whisk egg whites, stir in applesauce and vanilla. gradually add flour mixture and stir until well mixed. bake in oven for 35 - 40 minutes.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 350 degrees f. saute onion and celery in butter over medium-low heat; cook until tender; add sherry, allow alcohol to burn off; set aside. combine cooked drained noodles, condensed soup, and milk. add cooked vegetables to noodles. mixture should be juicy. add more liquid (milk) if too dry. mix in mushrooms, peas, tuna, garlic, paprika, and parmesan cheese. season to taste with salt and pepper. spread mixture into a 1 1/2-2qt. casserole dish and bake at 350 degrees f. for 30 minutes, or until bubbly around the edges. sprinkle enough fried onions over the top to cover it evenly (usually a small can or so, to taste); bake for 3-5 minutes more, or until onions brown nicely. remove from oven and let rest 5-10 minutes before serving.

melt butter in microwave. pour melted butter in 9 x 13 pan. in the 9 x 13 pan, add seasonings, cream of add cream of celery soup to the 9 x 13 pan and stir. add milk to the pan and stir. add tuna to the pan and stir. add cooked egg noodles to the pan and stir. flatten the ingredients, making a smooth layer. crumble the ritz crackers and coat top of casserole with crackers. bake at 350 for 25 minutes or until golden brown. let cool for 5 minutes before serving.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: make a white sauce of butter, flour, milk and salt. melt butter; add italian seasoning and croutons and brown; reserve a few croutons for topping. in baking dish that has sprayed with cooking spray, alternate layers of ham, eggs, mushrooms and croutons. pour white sauce over layers and top with reserved croutons. bake at 350 for 30 minutes.

preheat oven to 350 degrees. in a large skillet sprayed with cooking spray, brown meat, onion and green pepper. add tomato sauce and taco seasoning. simmer for 5 to 10 minutes. stir in cooked noodles. pour into a 8-by-8-inch baking dish sprayed with cooking spray. bake 15-20 minutes. top with cheddar cheese and bake another 10 minutes or until cheesemelts. let set 5 minutes before serving. hint: a full 1 3/4 cups uncooked noodles usually make about 2 cups cooked. to freeze: assemble as directed. cover well with foil and freeze. to serve: thaw in the fridge and bake as directed.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: thinly slice the potatoes and place in a greased shallow 2-quart baking dish. in a small saucepan, heat butter, onion, salt, thyme and pepper until the butter is melted. drizzle over potatoes. cover and bake at 425 degrees for 45 minutes or until tender. sprinkle with cheese and parsley. bake, uncovered, 15 minutes longer or until the cheese melts.

preheat oven to 375°f mix sour cream, cheese, soup and onions in large bowl. add potatoes; mix well. spoon into greased 13x9-inch baking dish. bake 45 minutes. toss crumbs with butter; sprinkle over potato mixture. bake an additional 15 minutes. healthy living tip:. save 40 calories and 4 grams of fat per serving by preparing with reduced fat or light sour cream, 2% milk shredded reduced fat cheddar cheese and reduced fat condensed cream of chicken soup. variation:. southwest style easy potato bake prepare as directed, using mexican style shredded cheese, adding 1 can (4 oz.) undrained chopped green chilies to the potato mixture and substituting 1 cup crushed tortilla chips for the crushed corn flakes.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: thinly slice the potatoes and place in a greased shallow 2-quart baking dish. in a small saucepan, heat butter, onion, salt, thyme and pepper until the butter is melted. drizzle over potatoes. cover and bake at 425 degrees for 45 minutes or until tender. sprinkle with cheese and parsley. bake, uncovered, 15 minutes longer or until the cheese melts.

oven @ 350ºf. you can peel the potatoes or not. cut into chunks and cook in boiling water until done--about 15-20 minutes. drain the potatoes and mash. add the cottage cheese, french onion dip, and seasonings. place in a 1-1 1/2 quart shallow casserole dish. bake for 30-40 minutes or until heated through. about 10 minutes before done, cover the potatoes with shredded cheese. if you have refrigerated the mixture, i recommend heating it up in a microwave before baking.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: sprinkle cornmeal onto a lightly greased 12-inch pizza pan; press pizza crust into pan. bake at 450 degrees for 10-12 minutes or until lightly browned. stir together beans and next 4 ingredients; mash with a fork or potato masher; stir in chiles; spread mixture over crust combine salsa and pizza sauce; spread over bean mixture. sprinkle with onion, bell pepper, cheese, and if desired, olives. bake at 450 degrees for 12 to 15 minutes or until cheese melts. sprinkle with tomato if desired.

preheat grill for medium-high heat. spread one side of the pita with olive oil and pizza sauce. top with cheese and mushrooms, and season with garlic salt. lightly oil grill grate. place pita pizza on grill, cover, and cook until cheese completely melts, about 5 minutes.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350°. place butter, peanut butter and sugar in the bowl of your food processor. using steel blade, process till smooth. while machine is running, add eggs one at a time; then add buttermilk. add dry ingredients which have been sifted together. pulse until combined. add vanilla and pulse once. pour into greased and floured 9x13x2-inch pan; bake 45 minutes. frosting: place butter, peanut butter, sugar and vanilla in bowl of food processor; process until well blended. add juice a small amount at a time and process till of a spreading consistency. frost cooled cake.

in a large bowl, using a wire whisk, combine the pudding and milk until thickend, whisk in th epeanut butter and 1 c whipped topping, stir in the peanut butter cups. pour the mixture into the pie crust, then spread the remaining 1/2 c whipped topping over the pie. cover and chill for at least 4 hours, or until ready to serve.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cream butter and sugar, add eggs and vanilla, mix well. stir in applesauce. mix flour, baking soda and spices. stir into creamed mixture. fold in nuts. fill greased or paper lined muffin cups 3/4 full. bake at 350* for 25 minutes, or until muffins test done.

mix the applesauce, nectar, egg and butter together. set aside. in a separate bowl, mix together baking soda, baking powder, salt and flours. mix wet and dry ingredients all together. (never over mix muffins.). pour into greased muffin tins, and bake in 350 degrees oven for approximately 30 minutes. muffins are done when a toothpick stuck in the middle comes out clean. do not over fill muffin tins as these muffins tend to spread out instead of rising up.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cream butter and sugar, add eggs and vanilla, mix well. stir in applesauce. mix flour, baking soda and spices. stir into creamed mixture. fold in nuts. fill greased or paper lined muffin cups 3/4 full. bake at 350* for 25 minutes, or until muffins test done.

preheat oven to 400 degrees f. in a large bowl, combine flour, oats, powder, soda, salt, and cinnamon. if desired, add flaxseed meal. in a separate bowl, mix sugar, egg and oil. add applesauce, milk, vanilla, lemon zest, lemon juice. mix well. add this to flour mixture, mixing well. finally, fold in blueberries. pour into greased muffin tin. on top of the batter in each muffin tin, place a pecan half. bake for 12 - 14 minutes.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: slice both stem and blossom ends off of orange. stand the orange on a cutting board, cut side down. run the blade of the knife between the flesh of the orange and the white pith, slicing off all of the pitch. segment the peeled orange into eight pieces. cut off any remaining pith from the inside of the orange. in a medium bowl mix oranges, pineapple, and whipped topping. spoon over slices of angel food cake.

in a bowl, dissolve gelatin in boiling water. add ice cubes and stir until slightly thickened. remove any unmelted ice. stir in pineapple and oranges. stir in sour cream until blended. fold in whipped topping and cake cubes until well coated. spoon into an ungeased 13-inch x 9-inch x 2-inch dish, cover and refrigerate until serving.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: remove the thin outer rind of one orange and cut into thin pieces. set aside. remove the peel and pith of all the oranges and separate into sections. mix together the vinegar, sugar, onions, garlic, salt, ground cloves, allspice, cayenne, cinnamon stick, dates, and sultana raisins in a large saucepan. bring to a boil, stirring constantly. add the orange rind and simmer for 1/2 hour or until slightly thickened. prepare the pineapple and cut into small cubes. add pineapple to the syrup and simmer, uncovered for 1 1/2 hours or until thick. add the orange sections and simmer for 10 minutes. pour into sterilized jars and seal.

in a bowl, dissolve gelatin in boiling water. add ice cubes and stir until slightly thickened. remove any unmelted ice. stir in pineapple and oranges. stir in sour cream until blended. fold in whipped topping and cake cubes until well coated. spoon into an ungeased 13-inch x 9-inch x 2-inch dish, cover and refrigerate until serving.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350 degrees. in a large bowl, cream butter and sugar. beat in egg, banana and vanilla until well combined. combine flour, powder and salt and gradually add to creamed mixture. stir in walnuts and pour into a 9 x 13 baking dish. bake for 20 minutes and sprinkle top evenly with marshmallows, cherries and chocolate chips. bake for 10 minutes more or until lightly browned. cool on wire rack, slice and serve!

combine graham cracker crumbs and melted butter. pat into a 9x13 baking dish. spread sliced bananas over crust. mix pudding and milk according to package directions. spread over bananas. drain pineapple as dry as possible and spread over pudding. spread whipped topping over pineapple. top with sliced strawberries. refrigerate until ready to serve.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large bowl, cream the butter and 2 c. sugar until fluffy. add the vanilla; add the eggs, one at a time, beating well after each addition. combine the flour, baking powder, baking soda, and salt; add alternately with sour cream, beating just enough after each addition to keep batter smooth. spoon one-third of the batter into a greased 10 inch tube pan. combine the cinnamon, nuts, and remaining sugar; sprinkle one-third over batter in pan. repeat layers two more times. bake at 350 degrees for 70 minutes or until cake tests done. cool for 10 minutes; remove from pan to a wire rack to cool completely.

stir together the flour, cinnamon, and splenda. cut the margarine into tablespoon pieces and blend with the pastry blender or two knives into the dry mixture (margarine pieces should be the size of small peas.). mix together the eggs, coffee, and milk. stir into the dry mixture to form a soft dough. stir in the fruit and nuts. turn dough out onto a floured board and gently pat into a circle of dough about 1/2" thick. cut out rounds with floured biscuit cutter and place them on a greased baking sheet. gently brush tops with milk and sprinkle with sugar. bake in a preheated 400° f oven for 12 to 15 minutes or until golden brown.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat an outdoor grill for medium-high heat, and lightly oil grate. dip chicken in lemon juice, and sprinkle with the onion powder, ground black pepper, seasoning salt and parsley. discard any remaining lemon juice. cook on the prepared grill 10 to 15 minutes per side, or until no longer pink and juices run clear.

mix, in equal parts, mustard and salad dressing. baste chicken on all sides with mix. then sprinkle with seasoned salt and pepper. place chicken on grill and sear until meat turns from pink to white on both sides. baste once again with same ingredients and continue grilling until meat is thoroughly done.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place eggs,milk,sugar and cinnamon in a bowl and whisk until combined. heat a non-stick frying pan over medium heat. 3. add 1 tsp of butter. quickly dip a slice of bread into egg mixture and place into the frying pan. cook for 1 minute each side or until golden brown and crisp. repeat with remaining butter and bread. to serve, top toast with sliced bananas and drizzle over maple syrup.

whisk all ingredients together except syrup and toast. pour mixture in a preheated skillet and prepare eggs to your preference (omelette-syle, etc. i scramble with a fork). heat up syrup in a microwave. place cooked egg on toast. pour on syrup and sprinkle on some more cinnamon and/or sweetener if desired eat and enjoy!

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place eggs,milk,sugar and cinnamon in a bowl and whisk until combined. heat a non-stick frying pan over medium heat. 3. add 1 tsp of butter. quickly dip a slice of bread into egg mixture and place into the frying pan. cook for 1 minute each side or until golden brown and crisp. repeat with remaining butter and bread. to serve, top toast with sliced bananas and drizzle over maple syrup.

preheat a non stick griddle pan, frying pan, or electric griddle to medium high heat. mix well egg, milk, splenda, vanilla, and cinnamon. soak bread in egg mixture until just absorbed. spray pan lightly with non-stick spray. cook soaked bread on each side until golden brown and egg is cooked (about 3 minutess per side).

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place eggs,milk,sugar and cinnamon in a bowl and whisk until combined. heat a non-stick frying pan over medium heat. 3. add 1 tsp of butter. quickly dip a slice of bread into egg mixture and place into the frying pan. cook for 1 minute each side or until golden brown and crisp. repeat with remaining butter and bread. to serve, top toast with sliced bananas and drizzle over maple syrup.

beat eggs lightly. stir in milk. slowly add salt, cayenne pepper, and black pepper, and then cilantro. spray pan with cooking spray, dip bread in batter, and fry until brown on both sides. serve hot with lots of black pepper sprinkled on top! don't put syrup on!

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: rinse and pat fillets dry. place in a shallow micro-safe baking dish,turning over and thin ends so fillets are of equal thickness. sprinkle with salt and pepper. whisk sauce ingredients,except paprika,until smooth in a small bowl. pour evenly over fillets. sprinkle with paprika and cover dish with plastic wrap, turning one corner of wrap back to vent. microwave for 5 minutes on high or until fillets are cooked through at thickest part.

cut a piece of foil large enough to enclose the fillets. spray the foil with non-stick cooking spray. place the filets on the foil. coat the filets with one teaspoon of mayonnaise. add lemon juice, salt and pepper. layer onions, tomatoes and mushrooms on the fish and bring corners of the foil together to make a packet. place on cookie sheet. bake 20 minutes at 400°f. open packet and place under broiler until slightly brown. fish is done when you can flake it with a fork.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: crush the crackers in a zip top baggie with a rolling pin (get your kids in on this while you mix the filling). the easiest way to mix the crumbs and butter is directly in the bag. just stream in the butter and knead a bit to combine the two. if you need more butter to moisten the crumbs, add it now. pour into the pan. using a piece of plastic wrap or a flat measuring cup, form the crumbs in the pan. bake at 350 degrees for 7-10 minutes if making a non-refrigerated pie. refrigerate if making a chilled pie.

preheat oven to 350 degrees f. place graham cracker crumbs, pecans and coconut flakes on a cookie sheet. place in oven for 15 minutes, stirring every 5 minutes. remove the crumb mixture and let cool. in medium bowl, melt butter in microwave, about 30 seconds depending on your microwave. add crumb mixture to butter and mix together well making sure butter is well incorporated. use as crust for your favorite cheesecake, torte or cream pie.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350 degrees. line a 9x13 pan with foil. place graham crackers flat inside pan, covering as much as possible even if you have to break some. place pecans over crackers. i like to chop mine up a bit, but you can just use halves if you like. in a small saucepan over medium heat, place butter and sugar. bring to a boil and boil for 4 minutes. remove and pour over nuts and crackers, covering completely. place in oven for 10 minutes. mixture will be bubbly when you remove it. allow to cool enough to touch then peel out foil from pan so they can cool quicker. once cooled, break apart, and enjoy. a great snack or gift. use cinnamon coated graham's if you like that extra flavor.

preheat oven to 350 degrees f. place graham cracker crumbs, pecans and coconut flakes on a cookie sheet. place in oven for 15 minutes, stirring every 5 minutes. remove the crumb mixture and let cool. in medium bowl, melt butter in microwave, about 30 seconds depending on your microwave. add crumb mixture to butter and mix together well making sure butter is well incorporated. use as crust for your favorite cheesecake, torte or cream pie.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: brown beef in a large skillet over medium heat; drain. stir in tomatoes and next 7 ingredients; bring to a boil. reduce heat, simmer 5-10 minutes. place lettuce on bottom halves of buns. spoon beef mixture onto lettuce, sprinkle with cheese. top with remaining bun halves.

this takes two baking pans. mix together ground meat, egg, onion, garlic powder, and taco seasoning until well blended. form into 6 equal sized patties, pressed to about 1 inch thick. place on a wire wrack (like a cake cooling rack) in a baking pan. bake at 350 degrees for about 20 minutes. remove burgers from the wire rack and place in the second (clean) pan directly on the bottom of the pan (no rack). pour salsa over the top of the burgers, sprinkle with black olives and bake an additional 20 minutes. top with cheese and toss back in the over for 10 minutes until cheese is melted and bubbly.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 450 degrees. coat 8x8x2-inch or 11x7x2-inch baking dish with nonstick cooking spray. arrange potato slices in overlapping rows in prepared baking dish. drizzle with oil; sprinkle with salt and pepper. bake for 15 minutes. remove from oven. meanwhile, heat milk in saucepan to slow boil; pour over potatoes. sprinkle with red peppers, parsley and cheeses. return to oven. bake for 25 minutes, until potatoes are tender and cheese golden brown. let stand for 10 minutes before cutting and serving.

preheat oven to 325°f. spray a medium sized casserole with cooking spray. layer casserole with potatoes, onions, cheese, and a sprinkling of chives; season layer with salt and pepper to taste, and dot with butter. repeat layers until all ingredients are used. pour milk over layers. bake, covered with a lid or foil at 325f for 45 minutes; uncover and bake 30-35 minutes further or until potatoes are tender, and top is golden. note: if you have difficulty browning top, place under broiler for a minute or so.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine mixture of soup, milk, and mustard with potatoes, onion and butter in large saucepan. bring mixture to a boil. place in 9 x 13 x 2” baking pan. sprinkle with mixture of cheeses. bake covered, in preheated 375° f (190° c) oven for 30 minutes (or until golden). remove cover; bake for 15 minutes. let stand for 5 minutes before serving.

preheat oven to 325°f. spray a medium sized casserole with cooking spray. layer casserole with potatoes, onions, cheese, and a sprinkling of chives; season layer with salt and pepper to taste, and dot with butter. repeat layers until all ingredients are used. pour milk over layers. bake, covered with a lid or foil at 325f for 45 minutes; uncover and bake 30-35 minutes further or until potatoes are tender, and top is golden. note: if you have difficulty browning top, place under broiler for a minute or so.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: sauce: in saucepan, melt butter over medium heat. add flour,salt,pepper and thyme; cook, stirring,for 1 minute. gradually whisk in milk; cook, whisking constantly, for 5 to 8 minutes or until boiling and thickened. set aside. peel and thinly slice potatoes. layer one-third in greased 8-inch (2l) square glass baking dish or casserole; spread half of the onions over top. repeat layers. arrange remaining potatoes over top. pour sauce over top. cover and bake in 350f oven for 1 hour. uncover and bake for 30 minutes longer or until lightly browned and potatoes are tender. let stand for 5 minutes before serving.

preheat oven to 325°f. spray a medium sized casserole with cooking spray. layer casserole with potatoes, onions, cheese, and a sprinkling of chives; season layer with salt and pepper to taste, and dot with butter. repeat layers until all ingredients are used. pour milk over layers. bake, covered with a lid or foil at 325f for 45 minutes; uncover and bake 30-35 minutes further or until potatoes are tender, and top is golden. note: if you have difficulty browning top, place under broiler for a minute or so.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: arrange potatoes and onions in layers in a baking dish. in a heavy saucepan or in the top of a double boiler, heat the milk. in a small bowl, stir together flour, salt, pepper and enough water to make a paste. add to milk. cook until thickened, stirring with a whisk. pour milk mixture over potatoes and onions. if desired, sprinkle some grated cheese on top. sprinkle paprika on top. cover and bake for 30 minutes at 350 f. uncover and bake 25-30 minutes longer.

preheat oven to 325°f. spray a medium sized casserole with cooking spray. layer casserole with potatoes, onions, cheese, and a sprinkling of chives; season layer with salt and pepper to taste, and dot with butter. repeat layers until all ingredients are used. pour milk over layers. bake, covered with a lid or foil at 325f for 45 minutes; uncover and bake 30-35 minutes further or until potatoes are tender, and top is golden. note: if you have difficulty browning top, place under broiler for a minute or so.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine soup, milk, salt and cayenne in bowl. place 1/3 of potatoes and onions in a greased 9x13 baking dish. layer with 1/3 of the butter, sprinkle 1/3 of the flour over and then 1/3 of the soup mixture. repeat layers twice. bake, uncovered at 350 degrees for 1 hour and 20 minutes or until the potatoes are tender.

preheat oven to 325°f. spray a medium sized casserole with cooking spray. layer casserole with potatoes, onions, cheese, and a sprinkling of chives; season layer with salt and pepper to taste, and dot with butter. repeat layers until all ingredients are used. pour milk over layers. bake, covered with a lid or foil at 325f for 45 minutes; uncover and bake 30-35 minutes further or until potatoes are tender, and top is golden. note: if you have difficulty browning top, place under broiler for a minute or so.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: start by slicing the potatoes about 1/8-1/4 inch thick. you may peel them first if you like. in a casserole dish, lay down a single layer of potatoes. put some onion of top if you like. sprinkle lightly with flour, salt, and peper. (if you like it really creamy, add more flour) place 2-3 tabs of butter on top repeat the layers to the top of the casserole dish. pour the milk over the top of the potatoes until the dish is about 2/3 full. bake at 375f for 1 hour.

preheat oven to 325°f. spray a medium sized casserole with cooking spray. layer casserole with potatoes, onions, cheese, and a sprinkling of chives; season layer with salt and pepper to taste, and dot with butter. repeat layers until all ingredients are used. pour milk over layers. bake, covered with a lid or foil at 325f for 45 minutes; uncover and bake 30-35 minutes further or until potatoes are tender, and top is golden. note: if you have difficulty browning top, place under broiler for a minute or so.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: slice raw potatoes thinly; slice a large onion. in a greased casserole dish, arrange one layer of potatoes, onion, 1 tablespoon flour, salt and pepper, and sprinkle with dill weed. continue with the layers until all potatoes are gone. then pour milk into casserole until you can see it. bake in 350 degree fahrenheit oven for 40 to 60 minutes until potatoes are tender.

preheat oven to 325°f. spray a medium sized casserole with cooking spray. layer casserole with potatoes, onions, cheese, and a sprinkling of chives; season layer with salt and pepper to taste, and dot with butter. repeat layers until all ingredients are used. pour milk over layers. bake, covered with a lid or foil at 325f for 45 minutes; uncover and bake 30-35 minutes further or until potatoes are tender, and top is golden. note: if you have difficulty browning top, place under broiler for a minute or so.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: peel and thinly slice potatoes, then place in a microwaveable casserole dish and cover; microwave potatoes high for 7 minutes, stirring once; set aside. spray a 2l (i use 9x13") baking dish with cooking spray. in the bottom of the baking dish, layer half of each of the potatoes, peppers and green onions, repeat layer; set aside. in a medium saucepan, melt margarine, add flour, blending well; add milk and cumin and cook over medium-high heat stirring until thickened. whisk in 1 cup of the grated cheese until smooth; stir in salsa. pour milk mixture over potatoes, and sprinkle potatoes with remaining cheese. bake at 350 f for 35 minutes or until potatoes are tender and the top is bubbly and golden.

preheat oven to 325°f. spray a medium sized casserole with cooking spray. layer casserole with potatoes, onions, cheese, and a sprinkling of chives; season layer with salt and pepper to taste, and dot with butter. repeat layers until all ingredients are used. pour milk over layers. bake, covered with a lid or foil at 325f for 45 minutes; uncover and bake 30-35 minutes further or until potatoes are tender, and top is golden. note: if you have difficulty browning top, place under broiler for a minute or so.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350 degrees. slice the potaoes thin and cover them with ice water. then pat dry when you are ready to use them. in a medium saucepan melt butter and then add flour and cook over low haet for a few minutes. add milk gradually until sauce begins to thicken. then add the remaining ingredients except parsley. grease a casserole dish and layer the potatoes and sauce 3 times, if possible. sprinkle with parsely and bake 1 and 1/2 hours.

preheat oven to 325°f. spray a medium sized casserole with cooking spray. layer casserole with potatoes, onions, cheese, and a sprinkling of chives; season layer with salt and pepper to taste, and dot with butter. repeat layers until all ingredients are used. pour milk over layers. bake, covered with a lid or foil at 325f for 45 minutes; uncover and bake 30-35 minutes further or until potatoes are tender, and top is golden. note: if you have difficulty browning top, place under broiler for a minute or so.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: pre-heat oven to 350 degrees. grease a 9x9 baking dish. layer potatoes, onion, cheese and salt and pepper, being sure to make the top layer cheese. mix the soup and the water or milk and pour over casserole. bake at 350 for approx 2 hours or until potatoes are soft.

preheat oven to 325°f. spray a medium sized casserole with cooking spray. layer casserole with potatoes, onions, cheese, and a sprinkling of chives; season layer with salt and pepper to taste, and dot with butter. repeat layers until all ingredients are used. pour milk over layers. bake, covered with a lid or foil at 325f for 45 minutes; uncover and bake 30-35 minutes further or until potatoes are tender, and top is golden. note: if you have difficulty browning top, place under broiler for a minute or so.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: to make sauce, cook onion in butter till tender but not brown. stir in flour, salt and pepper. add milk. cook and stir till thickened and bubbly. cook and stir 1 to 2 minutes more. remove from heat. place half of the sliced potatoes in a greased 2 quart casserole. cover with half of the sauce. repeat layers. bake, covered, in a 350* oven 45 minutes, stirring once. uncover, bake 30 to 45 minutes more or until potatoes are done.

preheat oven to 325°f. spray a medium sized casserole with cooking spray. layer casserole with potatoes, onions, cheese, and a sprinkling of chives; season layer with salt and pepper to taste, and dot with butter. repeat layers until all ingredients are used. pour milk over layers. bake, covered with a lid or foil at 325f for 45 minutes; uncover and bake 30-35 minutes further or until potatoes are tender, and top is golden. note: if you have difficulty browning top, place under broiler for a minute or so.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: arrange layers of thinly sliced or coarsely grated raw potatoes in greased 2-quart baking dish. sprinkle each layer with salt, pepper, and minced onion. dot with butter. make a white sauce with the last 5 ingredients: melt 2 tablespoons butter over low heat in a heavy saucepan. blend in 2 tablespoons flour and seasonings. cook over low heat, stirring until mixture is smooth and bubbly. remove from heat. stir in milk, bring to a boil, stirring constantly. boil 1 minute. pour white sauce over potatoes. bake uncovered at 350 degrees about 1 hour and 20 minutes. sprinkle cheese over top and return to oven until cheese is melted.

preheat oven to 325°f. spray a medium sized casserole with cooking spray. layer casserole with potatoes, onions, cheese, and a sprinkling of chives; season layer with salt and pepper to taste, and dot with butter. repeat layers until all ingredients are used. pour milk over layers. bake, covered with a lid or foil at 325f for 45 minutes; uncover and bake 30-35 minutes further or until potatoes are tender, and top is golden. note: if you have difficulty browning top, place under broiler for a minute or so.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: coat a dutch oven with cooking spray. saute garlic and onion over medium heat until tender. add flour; cook 1 minute, stirring constatnly. add evaporated milk and next 4 ingredeintes; cook over medium heat, keep stirring until mixture boils. add sliced potateos, gruyere cheese and parmesan cheese in a 13 x 9 x 2 inch bakind dish coated with cooking spray. repeat layers. bake at 350 degrees for 45 minutes or until bubbly and golden. let stand 10 minutes before serving.

preheat oven to 325°f. spray a medium sized casserole with cooking spray. layer casserole with potatoes, onions, cheese, and a sprinkling of chives; season layer with salt and pepper to taste, and dot with butter. repeat layers until all ingredients are used. pour milk over layers. bake, covered with a lid or foil at 325f for 45 minutes; uncover and bake 30-35 minutes further or until potatoes are tender, and top is golden. note: if you have difficulty browning top, place under broiler for a minute or so.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: spray 9x13 pan with pam. peel, slice and arrange potatoes in pan. slice onion on top and sprinkle with salt and pepper. place butter on top and add milk. bake at 350°f for 2 hours. fifteen minutes before done, mix together mushroom soup and cheez whiz. pour over potatoes and finish baking. enjoy!

preheat oven to 325°f. spray a medium sized casserole with cooking spray. layer casserole with potatoes, onions, cheese, and a sprinkling of chives; season layer with salt and pepper to taste, and dot with butter. repeat layers until all ingredients are used. pour milk over layers. bake, covered with a lid or foil at 325f for 45 minutes; uncover and bake 30-35 minutes further or until potatoes are tender, and top is golden. note: if you have difficulty browning top, place under broiler for a minute or so.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 350 degrees. coat potatoes with combined flour and seasonings. place in a 11 3/4 x 7 1/2" baking dish. heat velveeta and milk over low heat, add green onions and pimentos. pour velveeta sauce over potatoes and bake at 350 for 50 minutes or until potatoes are done.

preheat oven to 325°f. spray a medium sized casserole with cooking spray. layer casserole with potatoes, onions, cheese, and a sprinkling of chives; season layer with salt and pepper to taste, and dot with butter. repeat layers until all ingredients are used. pour milk over layers. bake, covered with a lid or foil at 325f for 45 minutes; uncover and bake 30-35 minutes further or until potatoes are tender, and top is golden. note: if you have difficulty browning top, place under broiler for a minute or so.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 375. spray baking dish with cooking spray. in a bowl, whisk together milk, 3/4 cup of the cheese, sour cream, dijon mustard, and pepper. set aside. layer half of the potato and onion slices in the bottom of the dish. pour over half of the milk-mixture. top with remaining potatoes and onions, then pour over remaining milk mixture. scatter over the remaining 1/4 cup of cheese. cover with foil (sprayed with cooking spray, so that the cheese doesn't stick to it later)and bake 45 minutes. uncover and bake 30 more minutes more, or until potatoes are tender and cheese is golden and bubbly.

preheat oven to 325°f. spray a medium sized casserole with cooking spray. layer casserole with potatoes, onions, cheese, and a sprinkling of chives; season layer with salt and pepper to taste, and dot with butter. repeat layers until all ingredients are used. pour milk over layers. bake, covered with a lid or foil at 325f for 45 minutes; uncover and bake 30-35 minutes further or until potatoes are tender, and top is golden. note: if you have difficulty browning top, place under broiler for a minute or so.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 400°f; lightly grease a 9x13 glass dish. layer potatoes allowing them to slightly overlap. pour most of the vegetable broth over the potatoes. pour the soy milk and drizzle olive oil over potatoes. scatter minced garlic over everything and then sprinkle 2 tbsp of flour over them. drizzle with remaining vegetable broth to wet, then sprinkle with the last of the flour and spices. cover loosely with aluminum foil and bake for 35 minutes. uncover and bake for an additional 15 minutes.

preheat oven to 325°f. spray a medium sized casserole with cooking spray. layer casserole with potatoes, onions, cheese, and a sprinkling of chives; season layer with salt and pepper to taste, and dot with butter. repeat layers until all ingredients are used. pour milk over layers. bake, covered with a lid or foil at 325f for 45 minutes; uncover and bake 30-35 minutes further or until potatoes are tender, and top is golden. note: if you have difficulty browning top, place under broiler for a minute or so.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: start heating oven to 400°f. bring 1" water to boil in a covered saucepan. grease 1 1/2 quart casserole. to the boiling water, add onions, potatoes, 2 tsp salt; boil covered for 5 minutes. drain. meanwhile, in double boiler or skillet, over very low heat, melt butter. stir in flour, 1 tsp salt, pepper, paprika, then milk. cook stirring constantly until smooth and thickened,. in casserole, arrange one third of potatoes and onions, sprinkle with one half of the parsley; pour on one third of the sauce. repeat with another third of potatoes and onions, rest of the parsley, and one half of the remaining sauce. now add the rest of the potatoes and onions, and sauce. bake uncovered, 35 minutes or until tender and browned. makes 4 or 5 servings.

preheat oven to 325°f. spray a medium sized casserole with cooking spray. layer casserole with potatoes, onions, cheese, and a sprinkling of chives; season layer with salt and pepper to taste, and dot with butter. repeat layers until all ingredients are used. pour milk over layers. bake, covered with a lid or foil at 325f for 45 minutes; uncover and bake 30-35 minutes further or until potatoes are tender, and top is golden. note: if you have difficulty browning top, place under broiler for a minute or so.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: peel and wash potatoes, and slice half of potatoes and place in 3-quart greased baking dish. slice margarine and place half of the margarine over potatoes. sprinkle with pepper and flour. slice remaining potatoes and place over the first layer, add remaining margarine slices and pour milk over casserole. sprinkle with a little more pepper and cover with cheese. cover and bake at 350 degrees for 1 hour. this must be cooked immediately or potatoes will darken. it can be frozen after baking than reheated.

preheat oven to 325°f. spray a medium sized casserole with cooking spray. layer casserole with potatoes, onions, cheese, and a sprinkling of chives; season layer with salt and pepper to taste, and dot with butter. repeat layers until all ingredients are used. pour milk over layers. bake, covered with a lid or foil at 325f for 45 minutes; uncover and bake 30-35 minutes further or until potatoes are tender, and top is golden. note: if you have difficulty browning top, place under broiler for a minute or so.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: pre heat oven to 375 degrees. boil potatoes and onions in saucepot until tender. in separate saucepot, melt butter. add flour, salt, black pepper and cayenne pepper. mix well. cook on medium heat one minute while stirring. gradually add milk, stirring until well blended. add cheese. cook until chesse is melted, stirring constantly. lay potatoes and onions in 9 x 13 inch baking dish. cover with cheese sauce. cover with foil. bake for 45 - 50 minutes, removing foil after 25-35 minutes.

preheat oven to 325°f. spray a medium sized casserole with cooking spray. layer casserole with potatoes, onions, cheese, and a sprinkling of chives; season layer with salt and pepper to taste, and dot with butter. repeat layers until all ingredients are used. pour milk over layers. bake, covered with a lid or foil at 325f for 45 minutes; uncover and bake 30-35 minutes further or until potatoes are tender, and top is golden. note: if you have difficulty browning top, place under broiler for a minute or so.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350 degrees. grease a 11x7 inch baking dish. place potatoes in large saucepan. cover with water and bring to a boil. cook over medium-high heat for 3 to 4 minutes then drain. set aside. heat butter in same saucepan over medium heat. add onion, stirring occasionally for 1 to 2 minutes or until onion is tender. stir in flour, salt and pepper. gradually stir in evaporated milk and water. cook, stirring constantly, until mixture comes to a boil. remove from heat. arrange potatoes in prepared baking dish; pour milk mixture over potatoes. sprinkle with cheese. bake for 25 to 30 minutes or until potatoes are tender and cheese is light golden brown.

preheat oven to 325°f. spray a medium sized casserole with cooking spray. layer casserole with potatoes, onions, cheese, and a sprinkling of chives; season layer with salt and pepper to taste, and dot with butter. repeat layers until all ingredients are used. pour milk over layers. bake, covered with a lid or foil at 325f for 45 minutes; uncover and bake 30-35 minutes further or until potatoes are tender, and top is golden. note: if you have difficulty browning top, place under broiler for a minute or so.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 220°c. peel, par and thinly slice the potatoes. grease the baking dish well. melt and mix the butter and flour mixture. add the minced peppers. (optional). layer the potatoes in the dish, dredge each layer with the pepper, flour and butter mixture. sprinkle a teaspoon of sage on each layer. heat the cream and milk adding the nutmeg and paprika. pour the milk over the potatoes. bake them for 2 hours ~ may be covered for the first 30mins.

preheat oven to 325°f. spray a medium sized casserole with cooking spray. layer casserole with potatoes, onions, cheese, and a sprinkling of chives; season layer with salt and pepper to taste, and dot with butter. repeat layers until all ingredients are used. pour milk over layers. bake, covered with a lid or foil at 325f for 45 minutes; uncover and bake 30-35 minutes further or until potatoes are tender, and top is golden. note: if you have difficulty browning top, place under broiler for a minute or so.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: sauce: in saucepan, melt butter over medium heat; cook flour, salt, rosemary and pepper, stirring, for 1 minute. gradually whisk in milk; cook, whisking constantly, until boiling and thickened, 12 to 15 minutes. set aside. peel and thinly slice yukon gold and sweet potatoes. layer half of the yukon gold potatoes in greased 13- x 9-inch (3 l) glass baking dish; spread with half of the onion. layer with sweet potatoes then remaining onion and yukon gold potatoes. pour sauce over top. cover with greased foil; bake in 350°f (180°c) oven for 1 hour. sprinkle with parmesan cheese; bake, uncovered, until lightly browned and tender, about 30 minutes. let stand for 10 minutes before serving.

preheat oven to 325°f. spray a medium sized casserole with cooking spray. layer casserole with potatoes, onions, cheese, and a sprinkling of chives; season layer with salt and pepper to taste, and dot with butter. repeat layers until all ingredients are used. pour milk over layers. bake, covered with a lid or foil at 325f for 45 minutes; uncover and bake 30-35 minutes further or until potatoes are tender, and top is golden. note: if you have difficulty browning top, place under broiler for a minute or so.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven @ 350. oil a casserole dish place potatoes,onions,salt and peppper in dish. cheese sauce: melt butter,add flour to make a rue,add milk til creamy then add cheese. pour cheese sauce over potatoes sprinkle paprika over sauce bake for 1 hr. enjoy!

preheat oven to 325°f. spray a medium sized casserole with cooking spray. layer casserole with potatoes, onions, cheese, and a sprinkling of chives; season layer with salt and pepper to taste, and dot with butter. repeat layers until all ingredients are used. pour milk over layers. bake, covered with a lid or foil at 325f for 45 minutes; uncover and bake 30-35 minutes further or until potatoes are tender, and top is golden. note: if you have difficulty browning top, place under broiler for a minute or so.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven 375 degrees. melt butter in medium sauce pan over medium heat. add onions cook until soft. stir in flour. add milk. add garlic. stir over medium high heat until bubbly and thickens. remove. stir in 2 cups of cheese. set aside. spray a 9x9 casserole dish. add single layer of potatoes sprinkle chives repeat until all potatoes are used. pour sauce on top and give dish a shake. sprinkle remaining cheese and chives on top. place on baking sheet incase it boils over. cook for 60 minutes or until brown and bubbly.

preheat oven to 325°f. spray a medium sized casserole with cooking spray. layer casserole with potatoes, onions, cheese, and a sprinkling of chives; season layer with salt and pepper to taste, and dot with butter. repeat layers until all ingredients are used. pour milk over layers. bake, covered with a lid or foil at 325f for 45 minutes; uncover and bake 30-35 minutes further or until potatoes are tender, and top is golden. note: if you have difficulty browning top, place under broiler for a minute or so.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a saucepan, stir flour and milk until smooth. add garlic, butter and salt; bring to a boil. cook and stir for 2 minutes. remove from the heat; stir in cheese until melted. in a greased 1 quart baking dish, layer onion and potato slices; pour sauce over all. cover and bake at 350 degrees for 20 minutes; uncover and bake 20 minutes longer for until the potatoes are tender.

preheat oven to 325°f. spray a medium sized casserole with cooking spray. layer casserole with potatoes, onions, cheese, and a sprinkling of chives; season layer with salt and pepper to taste, and dot with butter. repeat layers until all ingredients are used. pour milk over layers. bake, covered with a lid or foil at 325f for 45 minutes; uncover and bake 30-35 minutes further or until potatoes are tender, and top is golden. note: if you have difficulty browning top, place under broiler for a minute or so.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350. butter a 9x13" baking dish. peel and slice potatoes. mix the three soups together. do not add any liquid to the soups. place 1/3 of the potatoes in the baking dish. sprinkle with salt, pepper and garlic powder. top with1/3 of the soup mixture. repeat 2 more times until the potatoes and soup are used up. dot top of potatoes with butter. cover and bake for 40 minutes. then uncover and continue baking for 20 more minutes.

preheat oven to 325°f. spray a medium sized casserole with cooking spray. layer casserole with potatoes, onions, cheese, and a sprinkling of chives; season layer with salt and pepper to taste, and dot with butter. repeat layers until all ingredients are used. pour milk over layers. bake, covered with a lid or foil at 325f for 45 minutes; uncover and bake 30-35 minutes further or until potatoes are tender, and top is golden. note: if you have difficulty browning top, place under broiler for a minute or so.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: thinly slice potatoes, cover with cold water and set aside. in medium saucepan, melt butter. stir in flour until no lumps remain, add milk and whisk until combined. cook milk and flour mixture until thick enough to coat the back of a spoon. grease a 2 qt casserole dish. layer 1/3 sliced potatoes. 1/2 of onion. 1/3 white sauce. repeat layers, finishing up with potatoes and sauce. dot with butter. cover and bake 30 minutes at 350 degrees. uncover and back an additional 1 hour.

preheat oven to 325°f. spray a medium sized casserole with cooking spray. layer casserole with potatoes, onions, cheese, and a sprinkling of chives; season layer with salt and pepper to taste, and dot with butter. repeat layers until all ingredients are used. pour milk over layers. bake, covered with a lid or foil at 325f for 45 minutes; uncover and bake 30-35 minutes further or until potatoes are tender, and top is golden. note: if you have difficulty browning top, place under broiler for a minute or so.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook pasta in plenty of boiling water. heat oil in frying pan. add capers. fry for 1 minute or until capers burst. stir in cream. bring to boil. blend in juice and mustard. reduce heat. simmer until cream mix has thickened and the mix through salmon and chives. simmer, stirring for 1- 2 minutes. toss through drained pasta and parmesan. heat, stirring lightly for 2 minutes. serve with salad.

cook pasta according to pkg directions. meanwhile, heat 1 tablespoon olive oil, in pan and cook the onions for 3-4 minutes, stirring occasionally. stir in cream cheese, milk, lemon zest, juice and seasoning to taste. add the cooked and drained pasta and salmon strips, mix well till heated through. transfer to warmed serving dish and sprinkle with parsley. serve at once with slices of lemon and limes. enjoy!

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: remove mushroom stems, and set aside. spray oil on a large baking dish. melt butter in small sauce pan then cool. coat mushroom caps with olive oil, sprinkle each w/ a tiny pinch of cayenne and set aside. filling: sautee finely chopped onion in olive oil or spray oil and cool. chop mushroom stems and add to onion. add crumbs, eggs and cheese and mix. add enough water to moisten filling mixture. stuff mushroom caps and place in baking dish. drizzle with butter and sprinkle with romano. cook at 350 for 20 minutes.

preheat oven to 350°f. remove the mushroom stems from the caps and finely chop the stems. in a large skillet, saute the chopped stems, onion, and pistachios in the butter over medium heat for 2 to 4 minutes, or until the stems and onion are tender. remove from heat and stir in the remaining ingredients. stuff each mushroom cap and place on am ungreased baking sheet. bake for 20 to 25 minutes, or until mushrooms are tender.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: remove mushroom stems, and set aside. spray oil on a large baking dish. melt butter in small sauce pan then cool. coat mushroom caps with olive oil, sprinkle each w/ a tiny pinch of cayenne and set aside. filling: sautee finely chopped onion in olive oil or spray oil and cool. chop mushroom stems and add to onion. add crumbs, eggs and cheese and mix. add enough water to moisten filling mixture. stuff mushroom caps and place in baking dish. drizzle with butter and sprinkle with romano. cook at 350 for 20 minutes.

heat olive oil in a small frying pan. add mushrooms sliced into fourths. fry over medium heat until mushrooms darken. add finely chopped/pressed garlic, basil and salt. fry for about 2-3 minutes. add bread crumbs, stir until bread crumbs cover mushrooms. add parmesan cheese over top, mix together until melted and immediately remove from heat. enjoy!

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cream together the butter and sugar. add the eggs, one at a time, mixing well after each addition. stir in flour and milk alternately. pour cake batter into a prepared standard size cake tin. bake for approximately 45 minutes at 180°c. take the cake out of the oven and pour the warm lemon syrup over the cake while it is still hot. allow the cake to cool on a wire rack. small amount of granulated sugar can be sprinkled over the cake for decoration and crunch. note: lemon syrup is made from the juice of one lemon and 1/2 cup sugar, which has been heated on the cook top until the sugar has only just dissolved.

spray a coffee cup or ramekin with vegetable cooking spray (don't even need to do this -- ) and combine the flour, cornstarch, splenda, baking powder, and salt, until well mixed. with a fork stir in the milk, oil, and extract. microwave for 35 seconds. it should still be moist and will continue cooking for a few seconds after taking it out. if it's very wet, micro for 5 more seconds -- but don't over cook or it will be rubbery.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook green beans for half of the cooking time and drain well. in a large greased casserole, layer the green beans, water chestnuts, mushroom soup and cheese. bake for 30 minutes at 350 degrees. sprinkle french-fried onion rings on top and bake 5 minutes longer. this casserole may be made ahead of time and refrigerated.

heat over to 350°f and grease a 9x9 or whatever sized dish you want to use. i don't suggest a 9x13 but anything smaller will do. drain green beans very well, and mix with softened cream cheese, the soup, a pinch of garlic powder and salt and pepper to your liking. add 1/2 cup of the french friend onions. pour into greased pan and cover loosely with foil. bake for about 25 minutes then remove cover and stir. add remaining french fried onions to the top and bake uncovered for another 20 to 30 minutes until it's bubbly and looks done. cool for at least 5 minutes and enjoy! :).

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: let butter soften to room temperature. beat in other ingredients. pack butter into molds or crocks or form balls with a melon baller. chill for at least 3 hours before serving. can be stored for upto 1 month in the refrigerator or 3 months in the freezer.

make sure butter is sufficiently warm enough to spread. blend herbs and seasonings into butter and mix well. season to taste with salt and pepper. chill in sealed container. note: herb butter will keep for 1 week in the refrigerator. note: to reduce calories and fat, fat-free margarine works well in this recipe, but do not let the fat-free margarine sit out to warm.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: using an electric mixer, cream butter until light and fluffy. stir in finely minced herbs and lemon juice or lemon rid. season to taste with salt, pepper and other desired seasonings. shape as desired. chill for several hours to allow the flavors to blend. if stored in the refrigerator, herb butters should be used within 3 days. if frozen, herb butters will keep for 6 months. suggested herb combination: - basil, tarragon and thyme. - chives, parsley, tarragon and shallots. - rosemary, chives, parsley and garlic. - chives and sun-dried tomatoes. - mint, parsley and garlic.

make sure butter is sufficiently warm enough to spread. blend herbs and seasonings into butter and mix well. season to taste with salt and pepper. chill in sealed container. note: herb butter will keep for 1 week in the refrigerator. note: to reduce calories and fat, fat-free margarine works well in this recipe, but do not let the fat-free margarine sit out to warm.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix all ingredients until well combined. form into a small tube and wrap in plastic or place in a small covered container and refrigerate for a couple hours to allow flavors to blend. use at room temperature on bread or toast, or try it on noodles, potatoes or veggies.

make sure butter is sufficiently warm enough to spread. blend herbs and seasonings into butter and mix well. season to taste with salt and pepper. chill in sealed container. note: herb butter will keep for 1 week in the refrigerator. note: to reduce calories and fat, fat-free margarine works well in this recipe, but do not let the fat-free margarine sit out to warm.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: peel, pit, and cut the avocados in chunks. squeeze lime juice over avocado, reserving the lime. process onion, garlic, cilantro and pulp from lime until all ingredients are in small chunks. fold in tomatillos, jalapeño and avocado, season with salt and pepper and serve.

preheat oven to 375 degrees. toss first 5 ingredients into an 8x8x2 inch glass baking dish. roast in oven until tomatillios and onion are very soft, about 1 hour. transfer contents of baking dish to food processor and add cilantro. puree until almost smooth. transfer salsa to bowl. chill or serve at room temperature.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a skillet, cook the beef over medium heat until no longer pink; drain. stir in the beans, chilies, oregano, cumin, chili powder and salt. cook over medium-low heat for 3-4 minutes or until heated through. brush one side of each tortilla with butter. spoon 1/2 cup of the meat mixture over half of the unbuttered side. sprinkle with 1/3 cup cheese; fold in half. place on a lightly greased baking sheet. sprinkle with paprika. bake at 475 degrees for 10 minutes or until crisp and golden browned. cut into wedges.

shred crab meat; mix together with sour cream, lime juice, and green onions in a small bowl. season to taste with salt and pepper. heat griddle or small frying pan with a small amount of oil or cooking spray. take a tortilla, place about 1/8 of crab mixture on it and spread evenly. top with 1oz. (about 1/4 cup) cheese and sprinkle with some chopped cilantro. place on hot griddle; when cheese starts to melt, fold in half. allow to heat through and brown nicely, then remove from heat. repeat with other tortillas. quesadillas can be kept warm on a stoneware plate or baking dish in the oven on warm while you are busy with the others. serve topped with a dallop of sour cream or guacamole, and wedges of lime, if you wish.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place four tortillas on ungreased cookie sheet. top each with 1/4 cup of cheddar cheese, monterey jack cheese, bacon (if using), peppers and onion to within 1/2" of edges. top with remaining tortillas. broil six to eight inches from heat for two minutes; turn over and broil an additional one to two minutes or until golden brown and cheese is melted. if desired, serve with guacamole, salsa and sour cream.

shred crab meat; mix together with sour cream, lime juice, and green onions in a small bowl. season to taste with salt and pepper. heat griddle or small frying pan with a small amount of oil or cooking spray. take a tortilla, place about 1/8 of crab mixture on it and spread evenly. top with 1oz. (about 1/4 cup) cheese and sprinkle with some chopped cilantro. place on hot griddle; when cheese starts to melt, fold in half. allow to heat through and brown nicely, then remove from heat. repeat with other tortillas. quesadillas can be kept warm on a stoneware plate or baking dish in the oven on warm while you are busy with the others. serve topped with a dallop of sour cream or guacamole, and wedges of lime, if you wish.