Articles

Posted On: 01.25.2018 By: Dr. Michael Greiwe
Dr. Greiwe's Favorite: Classic Baked Spaghetti Place noodles in a large pot. Boil Strain when noodles are 'al dente'  Stir in your favorite tomato sauce Layer with sliced cheddar cheese and place in oven for 10 mins at 350 degrees Remove and let sit for 2 minutes Serve
Posted On: 01.25.2018 By:
Chicken Waldorf Salad  recipe from Tastefully Simple cookbook Ingredients:  2 Red Delicious apples cored and diced 1 Tablespoon fresh lime juice 2 cups cooked skinless chicken breast - diced 2 cups small seedless grapes - halved 1/4 cup walnuts coursely chopped 1/4 cup non fat sour cream 2 teaspoons reduced calorie mayo 2 teaspoons dijon mustard 1...
Posted On: 01.24.2018 By: Christina Hamilton
CHICKEN AND ROOT VEGETABLE POTPIE Ingredients: 3 cups fat-free, less-sodium chicken broth 1½ cups frozen green peas, thawed 1 cup (1/2 inch) cubed peeled baking potato 1 cup (1/2 inch) cubed peeled sweet potato 1 cup diced celery 1 cup (1/2 inch) sliced parsnip 1 (10-ounce) package frozen pearl onions 1 pound skinless, boneless chicken breasts...
Posted On: 01.24.2018 By: Jennifer Hensley
Fiesta Dip   16 oz sour cream 1 Can Rotel tomatoes 2 cups Shredded Cheddar 1 packet Ranch Dip Mix 1 can corn   Use with veggies
Posted On: 01.24.2018 By: Christina Hamilton
FOIL-PACK CHICKEN AND ARTICHOKE DINNER   3 CUPS INSTANT WHITE RICE UNCOOKED 3 CUPS WARM WATER 6 SMALL BONELESS SKINELSS CHICKEN BREAST HALVES (1-1/2 LB.) ½ INCH THICK 1 CAN (13-3/4 OZ.) ARTICHOKE HEARTS, DRAINED, QUARTERED 2 CUPS CHOPPED TOMATOES (ABOUT 2 LARGE) ½ CUP ZESTY ITALIAN DRESSING ¼ CUP PESTO   Preheat oven to 400 degrees. Mix rice and...