BARBEQSUE CHICKEN PIZZA SERVINGS: 4

Marinate the ground chicken (in the first 5 ingredients listed after chicken) for 15 minutes. Pour into a skillet and cook for 10 minutes. In a food processor, blend next 6 ingredients, starting with shiitake mushrooms. In a small bowl, combine the next 8 ingredients to make the sauce. Add the vegetable mixture and the sauce to skillet; cook until all the flavors are assimilated, about 5 minutes. Place chicken mixture onto rice noodles; serve with washed and chilled lettuce leaves. Scoop chicken mixture into lettuce leaf and fold over four times. This is a great appetizer for a Chinese dinner.

CHICKEN CACCIATORE (REDUCED FAT) SERVINGS: 4

Add mushrooms, onions, celery, and 1/4 cup water to a large skillet; cover and let cook until tender. Stir in stewed tomatoes, tomato sauce, and herbs. Add chicken to skillet and mix the sauce to cover the chicken breasts. Cover and simmer for 30 minutes, then uncover for 15 minutes. Serve over a spinach fettuccini pasta.

CHICKEN GYROS SERVINGS: 6

GREEK MARINADE

HERB YOGURT SAUCE

Marinate the chicken in the Greek marinade for 3 to 4 hours. Also make up the yogurt sauce and let sit 1 to 2 hours. Grill or broil chicken until done. Cut chicken into diagonal pieces. Prepare each pita separately by starting with chicken, tomatoes, red onion, cucumber, lettuce, and yogurt sauce. Top with a sprinkle of feta cheese.

CHICKEN LETTUCE WRAPS SERVINGS: 4

Marinate the ground chicken (in the first 5 ingredients listed after chicken) for 15 minutes. Pour into a skillet and cook for 10 minutes. In a food processor, blend next 6 ingredients, starting with shiitake mushrooms. In a small bowl, combine the next 8 ingredients to make the sauce. Add the vegetable mixture and the sauce to skillet; cook until all the flavors are assimilated, about 5 minutes. Place chicken mixture onto rice noodles; serve with washed and chilled lettuce leaves. Scoop chicken mixture into lettuce leaf and fold over four times. This is a great appetizer for a Chinese dinner.

CHICKEN RICE BURRITOS SERVINGS: 6

In a large skillet, sauté onions and garlic in olive oil until tender. Stir in cut up chicken breasts, taco seasoning mix, 1/4 cup broth and 1 cup salsa. While the chicken is cooking, cook the rice in a rice cooker, or bring 2 cups rice to a boil with the remaining 3 cups chicken broth. Cover and reduce heat for 20 minutes until rice is tender. You may need to add more water. Combine chicken mixture with rice and mix. Spoon about 1 cup of mixture onto each flour tortilla and top with 1 teaspoon olives, 1 tablespoon cheese, and 1 tablespoon sour cream. Roll up tight and place in a sprayed 9x13 inch dish. Bake at 350 degrees covered for 10 to 15 minutes. Serve with the rest of the salsa on the top of each burrito.

CILANTRO CHICKEN SERVINGS: 4

In a shallow dish, combine chicken, green peppers, onions, and jalapeno. Mix up the marinade, which is the lime juice, red wine vinegar, and olive oil. Pour over the chicken; cover and marinate 1 to 2 hours, turning every hour. Grill or broil the marinated chicken. Place the green peppers, onions, and jalapeno in a skillet to brown. Add tomatoes and chopped fresh cilantro. Stir for 2 minutes and pour the skillet vegetables over the grilled chicken. Serve with rice pilaf or black beans.

CITRUS ORANGE BASIL CHICKEN SERVINGS: 4

Marinate chicken breasts in orange juice and basil for 3 to 4 hours. Cook in a large skillet with marinade until chicken is done. When done, discard marinade. While the chicken is cooking, mix the orange juice, sugar, basil, and cornstarch in a saucepan to form the glaze. Pour in the toasted pecans. To serve, drizzle glaze over the chicken breasts. The glaze is also very delicious served with couscous or rice.

CREAMY CHICKEN ENCHILADAS SERVINGS: 8

Brown the chicken breasts; once cooked, chop into small pieces. While the chicken is cooking, mix the soups, sour cream, and pepperoncinis in a bowl. If you don’t have pepperoncinis, use a can of diced green chilies. Add the cooked, cubed chicken, and mix well. Spray a 9x13 inch pan with cooking spray. You can layer it like this: flour tortillas, mixture, flour tortillas, mixture, etc. The flour tortillas lay better in the pan if they are cut in quarters or roll the flour tortillas with the sauce inside, like a burrito. Pour the extra mixture over the top. Sprinkle the 1/4 cup sharp Cheddar on the top; cover with tin foil and bake at 350 degrees for 45 to 50 minutes.

GARDEN FRESH PASTA SERVINGS: 8

Sauté broccoli and garlic cloves in olive oil until broccoli is bright green. Add fresh basil and Roma tomatoes, cooking a few minutes more. Cook bowtie pasta until done; rinse and drain. Mix all of the ingredients together and top with Parmesan cheese. This is a great summer dish.

GRILLED RASPBERRY CHICKEN SERVINGS: 4

RASPBERRY GLAZE

Thaw six-ounce chicken breasts in microwave, then sprinkle Montreal seasoning. Grill for 10 to 12 minutes until done. While the chicken is barbequing, start the raspberry glaze. Spray a saucepan with a nonstick cooking spray and add the onions. Sauté, then add jam and vinegar. Bring to a boil for 1 minute; add cornstarch/water mixture to the saucepan. Stir until the consistency is a glaze. Pour over the grilled chicken and serve with fresh raspberries.

PESTO SALMON SERVINGS: 6

Place salmon fillet on tin foil. Scoop 2 Tbsp pesto sauce onto the salmon. Fold tin foil over salmon and put on the grill. Turn over after 6 to 8 minutes and cook for the same time on the other side. Plate and serve with grilled veggies. Just a tip: Costco salmon is well priced and they have a great pesto sauce in a jar.

PINEAPPLE CHICKEN SERVINGS: 4

The marinade and sauce are the first 6 ingredients. Mix first 6 ingredients together and separate into 2 equal portions. Use half of the marinade for the chicken and let sit for 3 to 4 hours, turning them over every hour. Discard marinade and grill or broil chicken breasts until done. Use the second half of marinade for the glaze. Add 2 tablespoons of cornstarch; mix together in a saucepan and bring to a boil. Pour over grilled chicken breasts. Serve with a rice pilaf or on a bed of salad greens.

PORTOBELLA SHRIMP SAUTÉ SERVINGS: 6

While the pasta is boiling, in a large skillet, add mushrooms, red peppers, chicken broth, white wine, and basil. Bring to a boil, then simmer. Add shrimp and cook for 5 minutes. Pour cooked pasta into skillet and combine all the ingredients. Plate and serve with herb breadsticks and milk.

SPINACH CHICKEN LASAGNA SERVINGS: 8

Boil noodles as directed on the package. Rinse and spray bottom of 9x13 inch pan. Begin with a layer of noodles, followed by 6 ounces of cottage cheese and 4 ounces of Ricotta cheese. Layer about 1 pound of chicken on the cheeses. Place rinsed and de-stemmed spinach leaves on top of the chicken. You can really cover it or go lightly, depending on your spinach taste. Pour over 1 can of stewed tomatoes and 1 can tomato sauce. Sprinkle with cheese and top with your seasonings. Repeat the layers again. When you reach the top you can top it with noodles or make a noodle design. Cover and bake at 350 degrees for about 1 hour.

SWEET AND SOUR CHICKEN SERVINGS: 8

Thinly slice the chicken and pour whipped egg over it. Pour into a Ziploc bag; pour flour over and shake it. Heat skillet and spray with Pam. Cook chicken until done. Make the sweet and sour sauce and bring it to a boil in microwave for 2 to 3 minutes. Pour into casserole dish and pour chicken with it. Bake at 350 degrees for 30 minutes. While this is baking, start brown rice in rice cooker. Serve chicken over rice and enjoy.

TENDER HALIBUT IN A LEMON DILL GLAZE SERVINGS: 4

Mix the marinade ingredients together and pour three-fourths of the marinade over the halibut steaks. Marinate in 9x13 inch pan for 3 to 4 hours. Turn over every 1 to 2 hours. Spray BBQ with non-stick cooking spray before you turn it on. Grill halibut for about 5 minutes per side. With the reserved marinade, add 1 teaspoon cornstarch and microwave for 2 to 3 minutes. This makes the glaze. Plate and drizzle glaze over halibut. Serve with rice pilaf, steamed asparagus, and wheat roll.

SAUTÉED TENDERLOIN WITH MUSHROOMS SERVINGS: 4

Choose a lean cut of beef tenderloin. Tenderize and sear each side 1 minute. Cook on low with mushrooms, beef broth, water, and rosemary for 30 minutes. When cooked, slice thinly and serve with brown rice and a spinach salad.

TERIYAKI CHICKEN WITH PINEAPPLE SERVINGS: 5

In a measuring cup, add olive oil, soy sauce, ketchup, brown sugar, pineapple juice, garlic, and pepper until sugar is dissolved. Use a 9x13 inch baking dish to place chicken breasts in and pour marinade over, leaving 1/4 cup. Marinate for 4 to 6 hours, turning chicken once or twice. With the remaining marinade, add pineapple chunks and drizzle over grilled chicken breasts. This is an easy summer dish to grill on the BBQ.