Ingredients:

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Number of Servings: 2

Ingredients:

1 ripe banana
3/4 cup pineapple juice
1/2 cup low-fat vanilla yogurt
1/2 cup strawberries


Directions: Break banana into small pieces;put in blender with pineapple juice, yogurt and strawberries, blend until smooth.

Fruit Slush

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Ingredients:

1-3/4 cup sugar
small can frozen orange juice
3 oz. can apricot nectar
6 mashed bananas
large can crushed pineapple
10 oz. pkg. frozen strawberries


Directions: Dissolve sugr in 2 cups hot water. Add frozen orange juice along with 2 cans water. Add apricot nectar, bananas, pineapple and strawberries. Mix thoroughtly. Place in individual servings or 1 serving bowl, as desired, and freeze. Stir occasionally as freezing.

Punch

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Ingredients:

2 6oz. cans frozen orange juice
1 1/2 cups water
1 cup pineapple cubes
1/2 cup sugar
2 quarts gingerale


Directions: Combine all ingredients except gingerale and chill. Just before serving add gingerale.

Triple Chocolate Cookie Crunch Milk Mixer

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Ingredients:

2 cups Chocolate milk
1 package JELL-O Brand Chocolate Flavor Instant Pudding
½ cup crushed chocolate sandwich cookies


Directions: Mix together all ingredients in a large glass. Stir or shake well. Enjoy!

Milk Shake

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Preparation Time: 2 minutes
Number of Servings: 2 or 3 glasses
Calories Per Servings: none
Nutrition Info: very tastey after dinner or super
Ingredients:

2-3 skoops of any flavored of ice cream
2 cups of milk
1 or 2 ice cubes(your choice)


Directions: You take a jug and put 2-3 skoops of ice cream in it.and then you take the jug of milk and pour 2 cups of milk in the jug that has ice cream in it and stir it with the egg mixture.then you pour it a glass and drink it.

Chicken La Porte

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Number of Servings: 4

Ingredients:

24 chicken tenderloins
6 Tbsp. butter
1 cup mushrooms
1 pound medium oysters
Basic White Sauce


Directions: Saute chicken in butter; drain. In frying pan, prepare white sauce. Add mushrooms and oysters. Bring sauce to boil, then simmer 5 minutes. Add chicken and simmer 3-4 minutes. Split into 4 servings. You can serve alone or over angel hair pasta.

Honey Roasted Chicken

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Ingredients:

3-1/2to 4 pounds chicken (2 whole chickens cut into 8 pieces)
1 stick butter
2 cloves garlic, chopped
1 tsp. salt
1 tsp. curry powder
1/2 cup honey
1/4 cup dijon mustard
2 Tbsp. chutney
small handful dried currants or chopped raisins


Directions: Melt butter in medium saucepan. Add onions, garlic, salt and curry powder. Cook until onions are tender. Add honey, mustard, chutney and currants. Mix well and remove from heat. Dip each chicken piece in mixture and coat well. Place chicken in shallow baking dish. Heat oven to 400 degrees and cook chicken until brown on top, about 45 minutes. Serve over rice.

Mexican Chicken

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Ingredients:

1 pkg. (12) corn tortillas (not the ready to serve)
1 onion, chopped
1 green pepper, chopped
3 pounds or more chicken, cooked and boned
2 cup sharp cheddar or longhorn cheese, grated
SAUCE:
1 can cream of chicken soup
1 cup chicken broth


Directions: Cut up boned chicken. Saute onion, add chopped pepper. Cook slightly and add to above sauce. Fill 3-quart casserole with a layer of torn or cut up tortillas; next add a layer of chicken, having a cheese layer on top. Repeat layering. Pour sauce over all and move with spoon so sauce reaches down into the layers. Let stand overnight in refrigerator. Cook 1 hour at 350 degrees. Mushrooms or pitted ripe olives may be added.

Pineapple Chicken

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Number of Servings: 6


Ingredients:

6 boned and skinned chicen breasts
SAUCE:
1 Tbsp. minced garlic or 1 clove garlic, pressed
1 Tbsp. dijon mustard
1 tsp. worcestershire sauce
1 Tbsp. barbecue sauce
1 tsp. cornstarch
1 (20oz.) can pineapple slices


Directions: Arrange chicken in shallow dish and broil 6-8 minues until brown. While browning prepare sauce. Drain juice from pineapple slice, reserving slices for later. Combine juice with garlic, mustard, worcestershire sauce, barbecue sauce and cornstarch. Pour sauce over browned chiceen and bake for 30 minutes at 375. Arrange pineapples around chicken. Bake for additional 5 minutes. Grnigh with red and green pepper slices or lemon slices

Chicken Fajitas

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Ingredients:

1-1/2 pounds chicken
1/2 cup red wine vinegar
2 tsp. cornstarch
1 tsp. chili powder
1 tsp. sugar

Directions: Marinate chicken in refrigerator covered. In 1 tablespoon oil saute 1 onion. Add green and yellow peppers. Cook until tender. Stir in 3 chopped tomatoes. Stir fry chicken wwth marinade. Add to peppers, etc. Put in warm tortillas. You may add sour cream, grated cheese, salsa, etc.