* 1 whole, cut-up chicken
* 1 tsp. garlic powder
* 2 tsp. onion powder
* 1 medium can diced tomatoes
* 1 small can tomato sauce
* 5 cups fresh or frozen whole kernal corn
* 1/2 tsp. ground cumin powder
* 1/2 tsp. poultry seasoning
* salt & pepper
* Toppings: shredded cheese, homemade corn tortilla chips, diced avocado

SOUP MAKING DIRECTIONS :

1. Cook the chicken in a large pot with enough water to cover it.
2. Add salt & pepper to taste, along with garlic and onion.
3. After chicken has cooked (about 30-45 minutes), remove it from broth and set it aside to cool.
4. When chicken has cooled, remove and discard the skin and bones.
5. Cut chicken into bite-size pieces, and return to broth.
6. Add tomatoes, sauce, corn, cumin and poultry seasoning to broth.
7. Simmer for about 30 minutes.
8. Top individual servings with cheese, chips and avocado.
9. I like to place a few chips into each bowl first, then ladle in the soup and top with the cheese and avocado. Do take the time to fry your own corn tortilla chips. It really does make a difference.

* 2 cornish game hens, or one 2-pound chicken (I like to use cornish hens for this dish)
* 1/2 cup sweet rice
* 4 pieces of dried ginseng root or 2 whole 3 year old fresh ginseng roots
* 6 garlic cloves
* 8 red dates
* approximately 9 cups water
* 2 green onions, sliced into thin rings for garnish
* Korean hot red pepper powder (optional)
* salt
* pepper

PREPARATIONS AND DIRECTIONS:

1. Wash rice and put aside.

2. Clean out game hens or chicken thoroughly, discarding all guts; trim off the area around the cavity and discard the tail ends. If you’re using Cornish hens, divide the rice, ginseng, garlic and dates to stuff the hens evenly (I like to distribute the garlic and dates and ginseng evenly throughout the cavity). If you’re using chicken, combine all the ingredients for the stuffing. Stuff loosely, keeping in mind that the rice will expand while it cooks.

3. Use a heavy pot (I used my Le Creuset dutch oven), good to make soup in, that will securely hold the chicken/hens. Place the stuffed hens into the pot, ticking in the flaps to prevent the stuffing from falling out. Some people prefer to sew up the flaps to prevent the stuffing from falling out. Tucking the flap only works of the chicken is a snug fit in the pot. What I did was bind with a skewer stick–it’s a lot easier to remove a skewer than it is to cut thread.

4. Pour in 9 cups of water, until the hens are covered and cook for 30 minutes over a medium flame with a lid on. Skim the fat and foam as the hens/chicken cook. After 30 minutes, the broth should have decreased by half, and the hens should be well cooked and tender. Poke to test with a fork. Cook for awhile longer if necessary (I like to simmer for another 30 minutes). Since I had awhile to go until supper, I turned the heat to low and let the hens cook for another hour. It was a great result, the chicken very tender and almost falling off the bone.

5. To serve, gently transfer the Cornish hens to a bowl (traditionally it’s a clay bowl that retains heat, but I used an oversized run of the mill Corelle bowl). You want to serve this immediately. Add broth to cover about 3/4 of the hens. Remember to tell your guests to discard the ginseng. Set out green onions, red hot pepper and salt and pepper so that guests can adjust their own seasoning.

2 multigrain flour tortillas
1 tablespoon pesto sauce
1/2 cup shredded roasted chicken breast, skinless
2 slices part-skim mozzarella (2 ounces), each broken into about 4 pieces
1 tablespoon toasted pine nuts

PREPARATIONS AND DIRECTIONS :

1. Add a flour tortilla to a large, nonstick frying pan over medium-high heat. Spread pesto on top of the tortilla, then top with chicken and then cheese and pine nuts.

2. Place the second tortilla on top. Once the bottom tortilla is nicely browned, carefully flip the pizza over to brown the other tortilla. This will take a minute or two more.

3. Remove pizza to a plate and cut pizza into 8 wedges.

4 cups cooked and cooled whole wheat or whole grain blend pasta (like Barilla Plus Penne)
2 cups shredded roasted chicken breast (no skin), cooled
1/4 cup finely chopped sweet onion or green onions
1 1/2 cups sugar snap peas, cut in half
1/4 cup light mayonnaise
1/4 cup fat-free sour cream
1 tablespoon low-fat milk or fat-free half-and-half
2 tablespoons chopped sun-dried tomatoes, drained (use the type bottled in olive oil)
Black pepper to taste

PREPARATIONS AND DIRECTIONS :

1. Add cooked pasta, chicken, onions, and sugar snap peas to large serving bowl and toss to mix.

2. Add light mayonnaise, fat-free sour cream, low-fat milk or fat-free half-and-half, and chopped sun dried tomatoes to a small bowl or 2-cup measure and stir with fork to blend well into a dressing. Drizzle over the pasta mixture and toss to blend everything.

3. Serve immediately, or cover and keep in refrigerator until ready to serve.

9 cups shredded romaine lettuce (or 4 1/2 cups shredded iceberg mixed with 4 1/2 cups shredded romaine lettuce)
2 1/2 cups shredded (skinless) roasted chicken breast (about 12 ounces)
3 hard-boiled egg whites, chopped
3 fresh tomatoes, chopped
6 tablespoons blue cheese, crumbled
4 slices crisp-cooked turkey bacon, crumbled
1 avocado, peeled, pitted, and diced
1/3 cup chopped green onions (the white and part of the green)
3/4 cup lite ranch-style salad dressing

PREPARATIONS AND DIRECTIONS :

1. Distribute shredded lettuce into 6 individual salad plates or bowls. Arrange the chicken, chopped egg white, tomatoes, blue cheese, turkey bacon bits, avocado, and green onion on top of the lettuce, each in its own row.

2. Drizzle about 1/8 cup of dressing over each salad and serve.

MEALS INGREDIENTS :

- 1 tsp dark sesame oil
- 1 garlic clove, finely chopped
- 1 lb. boneless, skinless chicken breast tenderloins, cut into bite-sized pieces
- 1 16 oz. package frozen, chinese vegetables

Ingredients for the sauce:

- 3/4 cup water
- 2 Tbsp lower-sodium soy sauce
- 2 Tbsp cornstarch
- 1 Tbsp plus 1 tsp sugar
- 1/2 tsp ground ginger
- 1/8 tsp ground red pepper

MEALS PREPARATIONS AND DIRECTIONS :

1. Heat the sesame oil in a large wok over medium-high heat. Add the garlic, and cook for 2 minutes. Add the chicken, and cook for 6-7 minutes or until the chicken is no longer pink. Remove the chicken and garlic from the wok, and set aside.

2. Add the vegetables to the wok, and cook for 5-6 minutes, or until tender-crisp. Meanwhile, mix the remaining ingredients together (water through ground red pepper) in a seperate dish, and hold aside.

3. Return the chicken to the wok, and pour the sauce mixture into the wok as well. Cook an additional 3-4 minutes, or until the sauce is thickened

6 c fat-free chicken stock
2 ts soy sauce
1 salt to taste (optional)
2 oz cooked udon* noodles or
1 narrow egg noodles
6 lg oriental mushrooms, soaked
1 in warm water until softened
1 then sliced
1/2 c cooked chicken, diced
1 4-6 pieces lemon peel

SOUP MAKING PREPARATIONS & DIRECTIONS :

1. Heat together chicken stock, soy sauce and salt, if needed

2. Add noodles, mushrooms and chicken and bring them to a boil

3. Serve piping hot with lemon peel

Please be advised that Udon, a very large white Japanese noodle, available in some supermarkets or Oriental groceries, must be pre-cooked before adding to soup. Otherwise, soup will become cloudy.

1 pc, Chicken, cut into serving pieces
2 liters, Water
1 tablespoon, Margarine
5 Shallots, finely sliced, fried
1/4 pcs bruised Nutmeg
2 Cloves
1/2 teaspoon, Pepper
2 cloves, Finely-chopped Garlic
200 g, Potatoes, peeled, cut into 1.5 cm cubes
150 g, Carrots, sliced, shaped into flowers
2 Spring onions, cut into small pieces
1 sprig, knotted Chinese parsley
4 pcs, Cabbage leaves, cut 2 X 2 cm
50 g, Snow peas, cut both ends
100 g, Frozen or fresh peas
1 tablespoon, Flour, mixed with a little water
Salt
Fried shallots

SOUP MAKING PREPARATIONS & DIRECTIONS :

1. Simmer chicken in a covered pot until tender.

2. Remove the chicken and separate meat from the bones then Cut the chicken meat into 1 cm cubes.

3. Heat margarine and sauté shallots, nutmeg, cloves, pepper and garlic and add to the boiling stock.

4. Add potatoes, carrots, spring onions and Chinese parsley.

5. Just before removing from heat, add cabbage, snow peas, peas and flour paste. Then simmer until cooked and season to taste.

6. Garnish with fried shallots and serve hot.

6 chicken breasts with the bone, about 3 pounds total
12 cups low-sodium chicken broth
2 cups canned crushed Italian tomatoes
1 large onion, diced
3 carrots, peeled and thinly sliced
3 celery ribs, finely chopped
1 red bell pepper, seeded and diced
8 ounces orzo or other small, shaped pasta
4 cups chopped fresh spinach, escarole or kale
1/4 cup chopped fresh parsley
1/4 cup chopped fresh oregano
salt to taste
freshly ground black pepper

SOUP MAKING PREPARATIONS AND DIRECTIONS :

1. Remove and discard the skin from the chicken breasts and place the breasts in a large soup pot. Add the chicken broth, bring it to a boil and reduce the heat so that the broth just simmers. Simmer until the chicken is thoroughly cooked, about 15 minutes. Remove the chicken and transfer to a plate to cool.

2. Skim the fat from the broth and bring it back to a boil. Add the tomatoes, onion, carrots, celery and red pepper. Simmer until the vegetables are soft, about 5 minutes.

3. Add the orzo or other pasta and cook for 5 to 8 more minutes, until the pasta is all dented.

4. Meanwhile, discard the bones from the chicken and chop the meat into small pieces.

5. Add the chicken, spinach, parsley and oregano to the soup pot and simmer for another minute or two. Season to taste with salt and pepper. Serve in warm soup bowls with a thick slice of Italian bread.

100 grams chicken pieces
1 litre(s) water
1 onion(s) finely chopped
1 green bell pepper(s) finely sliced
2 green chilli(es) finely chopped
1 teaspoon(s) garlic paste
1 egg(s) white whisked
1 tablespoon(s) vinegar
2 tablespoon(s) cornflour
sugar, salt and pepper to taste

SOUP MAKING PREPARATIONS AND DIRECTIONS :

1. Except for the cornflour, combine all the above ingredients in a cooking pot.
2. Cover and cook on a medium level for about 15 minutes or till the chicken pieces are tender.
3. Separate out the chicken pieces and de-bone them. Put the boneless chicken back into the stock.
4. In a bowl, take some stock just enough to mix the cornflour. Mix well and add to the stock. Cook on high while stirring for about 2 minutes.
5. To preserve the color of the green bell peppers, add them along with the cornflour. Serve hot with breadsticks