Here are two more that I have made a few times.

Garlic Clove Chicken
Better Homes and Gardens New Dieters Cookbook

1 ½ - 2 lbs chicken pieces (breasts, thighs, and drumsticks), skinned
Nonstick cooking spray
25 cloves garlic (about 2-3 bulbs)
¼ cup dry white wine
¼ cup reduced sodium chicken broth
salt
ground red pepper

1. Rinse chicken; pat dry with paper towels. Spray an unheated large skillet with non-stick coating. Preheat over medium heat. Add chicken and cook for 10 minutes, turning to brown evenly.
2. Place chicken in a 2 quart square baking dish. Add unpeeled garlic cloves.
3. In a small bowl combine wine and chicken broth; pour over chicken. Lightly sprinkle chicken with salt and ground red pepper.
4. Bake, covered in a 325 degree oven for 45 50 minutes or until chicken is tender and no longer pink. Makes 4 servings.

Per serving: 184 calories, 6 g total fat, 69 mg cholesterol, 140 mg sodium, 6 g carbohydrate, 0 g fiber, 23 g protein

Singapore Cow Mai Fun
Weight Watchers Take-Out Tonight

6 ounces mai fun (rice sticks or rice noodles)
½ cup low-sodium chicken broth
3 tablespoons reduces-sodium soy sauce
1 tablespoon rice vinegar
2 teaspoons chili-garlic sauce
1 teaspoon sugar
6 ounces lean ground pork (10% fat or less)
1 onion, chopped
3 garlic cloves, minced
2 tablespoons curry powder
1 red bell pepper, seeded and finely chopped

1. Bring large pot of water to a boil. Remove from the heat; add the mai fun and soak until softened, 5-6 minutes. Drain and set aside.
2. Combine the broth, soy sauce, vinegar, chili-garlic sauce, and sugar in a small bowl; set aside.
3. Spray a non-stick wok or a large deep skillet with nonstick spray and set over medium-high heat. Add the pork and stir fry until just cooked through, about 3 minutes. Add the onion, garlic, and curry powder. Stir-fry until softened and fragrant, about 3 minutes. Add the bell pepper and stir fry until crisp-tender, about 2 minutes. Add the broth mixture and cook, stirring constantly, until the mixture boils and thickens, about 1 minute. Add the noodles and cook until heated through, about 1 minute.

Makes 4 servings. Per serving (1 ½ cups): 265 calories, 2 g fat, 1 g sat fat, 26 mg, chol, 595 mg sod, 45 g carb, 4 g fiber. 15 g prot

Notes I used hot tap water to soak the noodles and only ½ teaspoon chilli sauce ( I don't like things too hot)

After I posted the first General Tso recipe from the weight watchers website, I noticed that I have one from my weight watchers take-out cook book as well. I have no idea which one I tried. I guess I have to try both of them now and see which one I like better. Here is the second weight watcher version.

General Tsos Chicken
Weight Watchers Take-Out Tonight

1 lb skinless boneless chicken breasts, cut into 1 inch chunks
5 tablespoons dry sherry
1 tablespoon + 2 teaspoons cornstarch
1 tablespoon oyster sauce
2 tablespoons water
2 tablespoons reduced sodium soy sauce
1 tablespoon honey
1 tablespoon rice vinegar
1 teaspoon asian (dark) sesame oil
2 teaspoons canola oil
1 tablespoon minced peeled fresh ginger
2 garlic cloves minced
3 scallions chopped
½ teaspoon crushed red pepper
2 celery stalks chopped
1 red bell pepper seeded and chopped

1. Combine the chicken, 2 Tbl of the sherry, 1 tbl of the cornstarch and the oyster sauce in a medium bowl; set aside to marinate for 5 minutes.
2. Combine the remaining 3 Tbl sherry, the water, soy sauce, honey, rice vinegar, sesame oil, and the remaining 2 teaspoon of cornstarch in a small bowl and set aside.
3. Heat a non-stick wok or a large deep skillet over medium high heat until a drop of water sizzles. Swirl in the canola oil, then add the chicken mixture, Stir-fry until lightly browned, 2-3 minutes. Add the ginger, garlic, scallions, and crushed red pepper; stir-fry until fragrant, about 30 seconds. Add the celery and bell pepper; stir-fry until crisp tender, 2-3 minutes. Stir in the sherry mixture and cook, stirring constantly, until the mixture boils and thickens, and the chicken is just cooked through, 1-2 minutes.

Makes 4 servings. Per serving (1 cup): 207 cal, 6g fat, 1g sat fat, 63 mg chol, 413 mg sod, 13 g carb, 1 g fib, 24 g prot, 34 mg calc

All of those read really good Joan..Thanks for sharing them..
I have a few...on my website...
~let me go grab them~

Rich Chocolate Dessert

This is a great "mousse" like low-fat dessert. This recipe is from Woman's Day Low-Fat Meals VolumeIV, NUMBER 1.

1 envelope unflavored gelatin

3/4 c granulated sugar

1/2 c unsweetened cocoa powder

1 c evaportated skim milk

1 t vanilla extract

1 1/2 c frozen light nondairy topping,thawed

1.In medium saucepan, sprinkle gelatin over 1/2 cold water; let stand 2 minutes to soften. Place over low heat; cook about 3 minutes, or until gelatin is completely dissolved, stirring constantly. 2.In small bowl, stir together sugar and cocoa; gradually add to gelatin mixture, stirring with wire whisk to blend. Continue cooking over low heat about 3 minutes or until sugar is dissolved, stirring constantly. 3.Remove from heat; stir in evaporated milk and vanilla. Pour mixture into a large bowl; refrigerate about 20 minutes, or until mixture mounds slightly when dropped from spoon, stirring occasionally. Fold in whipped topping until blended; pour into dessert dishes. Refrigerate about 2 hours, or until set. Per Serving: 150 cal, 5 g pro, 24 g car, 4 g fat, 0 mg chol, 40 mg sod

© 2001 My Island Kitchen

Creole Chicken Thighs

I changed a recipe on the web to fit into my needs. It's set to do on the stove top, but I needed to use the crockpot...So, I spent a few minutes preparing the sauce in a skillet and then putting everything into the crockpot to simmer for a few hours. It smells fantastic!

6-8 skinless chicken thighs

enough oil or butter to saute vegies in

onion, chopped

green pepper, chopped

celery, medium dice

1 14 oz can of peeled and diced tomatoes or whole and peeled, broke up

1/2 t sugar

1/2 t salt or chicken bouillion cube

2 bay leaves

couple of pinches of cheyenne pepper

1 t of Italian seasoning

4 or 5 very good shakes of hot sauce~~triple the amount for more heat~~

Saute vegies until translucent. About 3 minutes or so. Add in tomatoes and seasonings. Stir to combine flavors. Put chicken pieces into crock pot and pour sauce over the top. Cook on low for 2-3 hours(It was in the crockpot for 5, and the chicken was begining to fall off the bone at serving). Stove top:Place chicken into sauce, and spooning sauce over top. Cook, covered over medium for about 35 minutes, or until meat is fork tender. Discard bay leaves, and serve chicken and sauce over hot cooked rice.

© 2001-2002 My Island Kitchen

Black Bean Soup

This is such a simple soup. You start with cans and end with yummmm!!!

1 can of black beans, drained and rinsed

1 can of chopped, diced, peeled tomatoes (plain or seasoned or with chilis or jalapenos)

1 can chicken, beef or vegie broth

1 of any of those cans of water

several cups of left over meat, chopped, shredded or strips

1/2-1 c frozen corn

couple cloves of garlic, minced

1 generous t of cumin

1 generous t of chili powder

Mix all in a crockpot or covered saucepan and simmer. Just needs to heat through, but taste best if it can simmer together several hours.

****Now**** Add your favorite vegies or meat..If it becomes a bit to thin, I add some potato flakes, a little leftover mashed potatoes will work too. Even just cornstarch and water. If you like a bit more heat, add a can of diced green chilies. Make it your own...It's too easy, and can be made and served in about 15 mintues.

© 2001 My Island Kitchen

Healthy Potato Soup

The basis of this recipe came from a book called Family Favorites Made Lighter. It is a very soothing comforting bowl of soup.

3 med potatoes, peeled and cut up (1 lb)

1 c water

1 c finely chopped onion (1 large)

1 stalk of celery diced

1 whole carrot or a handful of baby carrots, diced

a clove or two of garlic

1 t of instant chicken bouillon granules, or one bouillon cube

1/4 c dry milk powder

2 T flour

2 c skim milk

salt and pepper to taste

2 T snipped parsley or chives

In a large saucepan combine vegies, water, and bouillon. Bring to a boiling; reduce heat. Cover and simmer about 20 minutes or until vegies are tender. Mash slightly. (Do not drain.)

In a small bowl, stir milk powder and flour. Gradually add the milk, stirring until smooth. Stir in the milk/flour mixture into potato mixture. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Ladle into bowls, top with herbs.

Makes 5 servings. Cal-149, pro-7 g, carbs-30g, fiber-1g, sodium-252mg

© 2001 My Island Kitchen

Pasta with Sausage Cream Sauce

This is a very filling tasty low-fat recipe. It's from Woman's Day Low-Fat Meals Volume IV, NUMBER 1.

12 oz uncooked rigatoni or other large-cut pasta

8 oz, sweet Italian-style turkey sausage, removed from casings and crumbled

6 oz small fresh mushrooms, quartered (2 cups)

1 t Worcestershire sauce

2/3 c evaporated skim milk

1 T dried basil

1/4 t pepper

1 package (10oz)frozen green peas, thawed

1/4 c grated Parmesan cheese

Cherry Tomatoes, optional

1. Cook pasta according to package directions, drain. 2. Meanwhile, in medium skillet, brown sausage meat over medium heat. Remove to bowl with slotted spoon. 3.Add mushrooms to drippings in skillet. Cook 3-4 minutes or until lightly browned. Sprinkle Worcestershire sauce over mushrooms, then stir in evaporated milk. Bring to a simmer. Add basil and pepper. Simmer 3-4 minutes, or until slightly thickened. Add peas and cooked sausage. Cook 1-2 minutes, or until hot. 4. To serve, in large bowl, toss pastawith sauce and Parmesan cheese. Garnish with cherry tomatoes.

Per serving: 535 cal, 30 g pro, 82 g car, 9 g fat, 46 g chol and 638 mg sodium

© 2001 My Island Kitchen

lol looks like I need to do some updating..Gosh I'm so neglectful..probably should add some new recipes too..