Parmesan Chicken Fingers

Melissa Evans

1/2 teaspoon salt

1 cup Italian bread crumbs

Combine in bowl:

2 Tablespoons melted butter

1 Tablespoon hot sweet mustard (or any mustard)

2 Tablespoons Worcestershire sauce

Dip uncooked chicken tenders or sliced breasts in wet ingredients, then in dry. Place on cookie sheet and bake at 350 for 40 minutes. Serve with favorite dipping sauce.

Cherry Berry Trifle

Karla Chambers

(adapted from Susan Stokes' recipe)

1 - 14 ounce Angel Food Cake, broken into 1 inch pieces

1 - 8 ounce Lite Cool Whip

1 - 1/3 ounce instant fat free vanilla pudding, prepared following package directions

1 - 20 ounce Cherry Pie Filling, lite

plus

1 - 20 ounce Berry Pie Filling (or berry jam with fresh or frozen berried added or whole cranberry sauce, etc.)

Almonds, sliced.

Layer in a 3 quart clear glass (trifle) serving bowl.

*** use only 1/2 of the portions in each layer

Layer #1 Angel Food Cake (using only 1/2 the ingredient portions)

Layer #2 Cool Whip and Vanilla Pudding, stirred together

Layer #3 Cherry Pie Filling and Berry Filling, stirred together

Layers #4, #5, #6: repeat layers #1, #2, #3

Top with almonds.

Refrigerate overnight.

Yum! Yum!

Banana Bread

Dian Jepsen

Cream together:

3 cups bananas, mashed

3/4 cup sugar

2 egg whites

1/4 cup margarine

Add:

2 cups flour

1/2 teaspoon salt

1 teaspoon baking soda

Bake at 325 degrees for 1 hour.

Makes one loaf.

Sunshine Carrot-Raisin Salad

Colleen Swan

Stir together:

1/3 cup plain nonfat yogurt

1 Tablespoon sugar

3 Tablespoons lite Miracle Whip

1/4 teaspoon vanilla extract

3 dashes cinnamon, ground

2 dashes nutmeg, ground

Add:

1/2 cup raisins

1- 8 ounce can pineapple tidbits, drained

3 cups shredded carrots

2 Tablespoons coconut (optional)

1 Tablespoon peanut butter (optional)

Chill.

1.7 fat grams, 110 calories per serving

Texas Caviar

Deana Davis

1 can corn, drained

1 can black beans, drained

1 can black-eyed peas, drained

1 can or 3-4 fresh tomatoes, diced

1/2 green bell pepper, sliced

3 green onions, sliced

1/4 bunch fresh cilantro, finely chopped

1/4 cup Italian Dressing

Salt and pepper to taste.

Mix together and chill.

Serve with tortilla chips or crackers.

Tai Chicken Stir Fry

Karen Miller

4 chicken breasts, boneless, skinless

4 cups broccoli, shredded

1 cup carrots, shredded

1 onion, diced

Sauce:

1/2 cup sugar

1/2 cup peanut butter, creamy

6 Tablespoons soy sauce

1/3 cup orange juice

2 Tablespoons cooking oil

2 teaspoons garlic, minced

2 teaspoons fresh ginger, grated

1 Tablespoon red pepper, crushed

Stir fry chicken and set aside. Stir fry vegetables and set aside.

Combine with sauce.

Serve over rice.