Beth's Easy Chicken Fingers

3 chicken breasts (cut into length-wise halves)
2/3 cup Bisquick mix
1/3 cup Parmesan cheese
1 tsp garlic salt
1/2 tsp pepper
1/2 tsp Italian seasoning
1 egg

Preheat oven to 450 degrees. Cover a cookie sheet with aluminum foil and spray with non-stick cooking spray. Mix Bisquick, Parmesan, garlic salt, pepper, and Italian seasoning into a large bowl. In a small seperate bowl, whip egg with fork. Dip chicken strips into egg, coating thoroughly. Put strip into mixture and coat thoroughly. Return to coat again in egg; then coat in mixture once more. (A double coating is more crispy). After you finish double coating each strip, place strips on cookie sheet and bake for 14 minutes, turning over halfway. Enjoy with your favorite barbecue sauce or dressing.

Cheese Ball Appetizer

1 – 8 oz Cream Cheese
1 cup Shredded Cheddar Cheese
2 1/4 ounce can Underwood Devil Ham
1 teaspoon Lemon Juice
1 tablespoon Worchester Sauce
1 small grated Onion
Chopped Nuts (I prefer slivered almonds)

Combine above ingredients except the nuts and form into a ball. Then roll into nuts and chill. Or put it in a dish and use as a spread if you don't like nuts.

I was given this recipe by my mother-in-law and my husband and I like to have it when we invite people over, or as a simple snack, since it keeps for a long time.

Low Carb Sweet and Sour Chicken

Ingredients

1 pkg boneless skinless chicken strips (or breasts)
2 green peppers, chopped
1 cup chopped baby carrots
1/2 chopped onion

3/4 cup water
1/3 cup ketchup
1/3 cup vinegar
1 tbps soy sauce
3/4 Splenda


Mix together water, ketchup, vinegar, soy sauce, and Splenda in a saucepan. Cook on medium low. Cut chicken into bite sizes pieces, cook in vegetable oil until almost done. Add peppers, carrots, and onions. Cook for 10-15 minutes, until peppers are tender. Add sauce and simmer for 5 minutes. Serve and enjoy!


"This is a great alternative for Chinese food if you are trying to watch your diet. I like to have carrots and a little bit of cream cheese on the side to substitute the cheese wontons I like.

Beth's Low Carb Taco Peppers

Ingredients:
1 pkg Taco Seasoning
1lb ground beef
3 green peppers
2 roma tomatoes
1/2 cup taco sauce
1/2 cup sour cream
1 cup cheddar cheese

Brown grown beef with taco seasoning; add 1 tbsp water. Preheat oven oven to 400 degrees. Cut green peppers into quarters, cleaning out seeds. Place peppers on a cookie sheet. Spoon hamburger into the peppers. Bake for 5 minutes. Sprinkle cheddar cheese on top; bake until melted (about 2 minutes). Dice roma tomatoes, place on top of the peppers. Top with sauce and sour cream. Enjoy!!!

"My husband and I love Mexican food, but rice, taco shells, tortillas, etc, but much of it is loaded with carbs. I created this dish for our low carb diet, and the hot green peppers make an excellent taco shell, and is much healthier than corn tortillas."

Turkey Rice Skillet

Submitted by Mary Hatch

Brown – 1 lb Ground Turkey - drain well

Stir in:

1-14 ½ ounce can Stewed Tomatoes (Undrained)

1 cup Water

2/3 cup Long Grain Rice

2 tsp chili powder

1/8 tsp pepper

****

Bring to Boil – reduce heat

Cover and Simmer about 20 minutes or until rice is tender.

Stir together:

¾ cup Milk

1 tbsp flour

Add to Skillet

Cook and Stir for 1 more minute. Add ½ Cup Shredded Monterey Jack Cheese or Cheddar.

Stir until melted.

***You can add onion and green pepper when you add the tomatoes.