Low-Fat Chicken or Turkey Divan

This past Saturday night we had a Newcomer's Dinner in our home. This is a ministry that my husband and I really enjoy doing for the new people that are attending our church. The recipe I'm sharing here is one that I pasted on to a friend so that she could make it and bring it to our dinner. I "trimmed down" the original version of this dish when I was helping my husband lose weight last year. Everyone enjoyed my variation, I hope you do as well. Blessings...

Recipe:

1-1/4 lbs. chopped fresh broccoli, cooked or 2 - 10 oz. pkgs. frozen broccoli, cooked. (broccoli must be well-drained)
3 cups chopped cooked chicken or turkey
1 can (10-3/4 oz.) low-fat condensed cream of chicken soup, undiluted
1 cup chicken broth
1/4 cup low-fat (lite) mayonnaise
1/4 cup plain low-fat yogurt or equivalent in mayonnaise, if the calories don't matter to you
1/8 teaspoon powdered mustard
1/8 teaspoon onion powder
1/4 teaspoon garlic powder
fresh ground black pepper to taste
1 cup low-fat shredded medium cheddar cheese

1. Arrange broccoli in a 9" x 13" baking pan; sprinkle chicken or turkey evenly over broccoli.
2. Put all remaining ingredients, except cheese, in a medium size bowl. Using a wire whisk, gently whisk until mixture is smooth and well combined.
3. Pour mixture evenly over broccoli and poultry; sprinkle with the cheese.
4. Cover casserole with foil and bake in a preheated 350 degree oven for 30 minutes. Uncover and bake an additional 10-15 minutes or until sauce is hot and bubbly.

Tip: When using frozen cooked broccoli, squeeze out extra moisture by wrapping in paper toweling and press gently. Extra moisture always cooks out of broccoli.

Sweet and Spicy Chicken

This recipe is a very good and easy meal to prepare when you are short on time. Why not bring the children in to help as you visit about the days events? Blessings...

Recipe:

1 lb. boneless skinless chicken breast, cut into 1/2" cubes
3 tablespoons taco seasoning
a little vegetable oil for frying
1 jar (11 oz.) chunky salsa
1/2 cup peach or apricot jam
hot cooked rice

1. Place the chicken in a large resealable plastic bag; add taco seasoning and toss to coat.
2. In a skillet, brown chicken in oil.
3. Combine the salsa and jam; stir into skillet and bring the mixture to a boil. Reduce heat; cover and simmer for 2 - 3 minutes or until meat is cooked through.
4. Serve over rice.

Yield: 4 servings