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1. CHICKEN AND VEGETABLE NOODLE SOUP     
In a 4 to 6-quart Dutch oven, combine water, chicken, bouillon, marjoram, pepper and garlic and bring to a boil. Reduce heat, cover and simmer 1 hour or until chicken is tender. Remove chicken
2. CREAMY GREEN CHILE SOUP   
In a 3-quart casserole, combine onion, celery, garlic and margarine and cover with heavy-duty plastic wrap. Microwave on High for 3 to 4 minutes or until vegetables are crisp-tender. Add flour
3. CHICKEN NOODLE AND VEGETABLE SOUP   
In a large saucepan, bring broth to boiling. Cut chicken into 1/2-inch cubes and add to broth. Add carrot, celery, chicken, rosemary, basil and poultry seasoning and bring to boiling. When br
4. SWISS CHEESE AND VEGGIE SOUP   
In a medium saucepan combine frozen vegetables, onion, water and bouillon; bring to boiling and reduce heat. Cover and simmer about 10 minutes or until vegetables are tender. Transfer all o
5. SAVORY CHICKEN AND DUMPLINGS   
Combine ingredients in large saucepan. Cover and cook for 5 minutes.
6. PAELLA   
Rinse chicken and pat dry; remove and discard skin. Spray a Dutch oven with spray coating; add onion and garlic. Cook over medium heat until onion is tender, but not brown. Add chicken pieces
7. COQ AU VIN   
Rinse chicken and pat dry. In a 4 1/2 quart Dutch oven cook bacon, onion and carrot until onion is tender, but not brown. Stir in flour. Stir in wine all at once. Cook and stir until sl
8. CAESAR-STYLE CHICKEN SALAD   
torn romaine lettuce cooked chicken or turkey cut into thin bite-size strips sliced fresh mushrooms small cherry tomatoes, halved reduced-calorie mayonnaise or salad dressing grated Parmesan cheese lemon juice garlic, minced anchovy paste (optional)
9. TERIYAKI CHICKEN   
Place chicken or turkey in a plastic bag, pour marinade in bag and marinate for 10 minutes at room temperature, turning bag occasionally. Drain poultry, reserving marinade. Place meat on the u
10. INDIAN CURRIED CHICKEN AND BROCCOLI   
Preheat oven to 400~. Put chicken or turkey in a shallow baking dish, cover with foil and bake at 400~ for 20 to 25 minutes until meat is tender and no longer pink. Combine yogurt and flour; s
11. FISH TOPPED WITH WINE AND VEGETABLES   
Combine bulgur and bouillon granules in a 10 x 6 x 2-inch baking dish and pour boiling water over the top. Place fish on top, tucking under any thin edges. Sprinkle with garlic salt
12. SHRIMP FETTUCINE   
Cook pasta in 4 cups hot water for 8 minutes, then add shrimp and frozen vegetables. Return to boiling; reduce heat. Simmer until shrimp turn pink and pasta is tender (about 1 to 3 minutes); d
13. CARAWAY CHICKEN   
Divide spinach into four au gratin baking dishes (microwave-proof if using microwave). In a large skillet sprayed with nonstick coating, put chicken and cook over medium heat for 8 to 10 minute
14. STUFFED PEPPERS   
Place peppers, cut side down, in a 12 x 7 1/2 x 2-inch microwave-safe baking dish. Cover with plastic wrap and cook on 100% power (High) for 6 to 8 minutes or until nearly tender, rearranging p
15. VEGETABLE RICE BAKE   
Bring bouillon granules and 1 1/2 cups water to a boil in a saucepan; add rice. Reduce heat and simmer, covered, until rice is tender. In a medium saucepan, combine 1/2 cup water and green pep


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