Pavlova

6 eggs whites
1/4 tsp cream of tartar
1 cup sugar

Mix until stiff peaks form.

Spread thinly and evenly onto baking pan.  Bake at 180 degrees for 90 minutes and then leave it overnight.

ENJOY :))

Lumpia Rolls

Lumpia Rolls

Ingredients:
Ground Pork
Pepper
Carrots
Lumpia Wrappers (Asian store/Walmart)
Cooking Oil

Sauce: Sweet chili sauce @ Asian part of Walmart

RICE :))

Mix ingredients with soy sauce, garlic salt, etc.  Then wrap them in the wrappers and deep fry them in oil.

ENJOY :))

Cinnamon Rolls

QUICK'N EASY CINNAMON ROLLS
1 - 10 count can biscuits
Butter
1 tsp. cinnamon
1 tbsp. sugar

GLAZE/ICING:

Mix with fork until blended:
3/4 c. powdered sugar
1/4 tsp. butter, melted
1/8 tsp. vanilla
1 tsp. - 1 tbsp. milk (add a little at a time until all sugar is absorbed, consistency should be thick, but spreadable)

Separate biscuits. Pat each one with heal of hand into a 4 inch circle. Mix cinnamon and sugar together. Sprinkle over biscuit. Place a small pat of butter in center of each biscuit. Fold biscuit in half and seal edges with a fork. Place biscuits in a 9 inch round cake or pie pan. Bake at 400 degrees for 15 minutes. Remove from oven and top with glaze while hot. Serve warm.

Hawaiian Chicken

2 boneless chicken breast halves, skinned, cut into 1" cubes
vegetable spray
1/4 cup fresh orange juice
2 tablespoons BBQ sauce
1 cup pineapple chunks with juice (packed in their own juice)
1 teaspoon almond slice
2 cups hot cooked rice (cooked without added fat or salt)

Spray a nonstick medium skillet with vegetable spray; heat on medium-high. Add chicken, saute quickly until brown and tender. In a small bowl, combine orange juice, BBQ sauce, pineapple and juice; add to chicken, heat thoroughly, but do not boil. When hot, serve over rice; sprinkle almonds on top.

Yield: 2 servings

1 serving contains:
Cal: 490kc, Prot: 33g, Fat: 6g, Carb: 76g, Fiber: 4g, Chol: 73 mg, Sodium: 203mg

Italian Parmesan Baked Chicken

1/4 cup fat-free Italian salad dressing
2 boneless chicken breast halves, skinned
1 egg white, slightly beaten
1 teaspoon water
2 tablespoons grated Parmesan cheese, made with part skim milk
1/4 cup fine dry bread crumbs
1 teaspoon minced parsley
dash teaspoon pepper
1/4 teaspoon paprika
1/8 teaspoon garlic powder

Pour salad dressing into a Ziploc plastic bag; add chicken. Seal and refrigerate for 3-4 hours, turning occasionally. Drain chicken, reserving the marinade. Preheat oven to 375 degrees. Spray a shallow baking dish with vegetable spray. Ina small bowl, combine egg white and water. In small shallow dish, combine Parmesan cheese, bread crumbs, parsley, salt, pepper, and paprika. Dip chicken in the egg mixture, then in crumbs until coated. Arrange chicken in prepared baking dish, spray with vegetable spray, and pour remaining marinade over all. Bake in 375 degree oven for 40-45 minutes or until tender.

Yield: 2 servings

1 serving contains:
Cal: 205kc, Prot: 32g, Fat: 5g, Carb: 3g, Fiber: 0g, Chol: 77mg, Sodium 283mg

Creamy Chicken and Fettuccine

2 boneless chicken breast halves, skinned
vegetable spray
1 teaspoon olive oil
3 tablespoons chopped onion
1 clove garlic, minced
1 cup evaporated skim milk
1 tablespoon unbleached or all-purpose flour
1 tablespoon white wine
2 tablespoons shredded fat-free Swiss cheese
2 cups hot cooked fettuccine
2 teaspoons Parmesan cheese, made with skim milk

Place chicken between 2 pieces of plastic wrap and pound until about 1/4" thick. Spray a nonstick skillet with vegetable spray, add oil, then heat to medium-high. Add onion and garlic; saute quickly, add chicken and continue to cook about 4-5 minutes or until chicken is tender. Removed chicken and onions; set aside and keep warm. In a small jar, combine milk and flour; shake until flour is dissolved. Slowly pour into skillet, stirring constantly and scraping sides of skillet. Continue to cook until it begins to thicken. Add wine and Swiss cheese, stirring constantly until bubbly and cheese melts. To serve: place fettuccine on plate, place chicken alongside and pour about 1 teaspoon sauce over each piece of chicken. Pour remaining sauce over pasta. Sprinkle with Parmesan cheese.

Yield: 2 servings

1 serving contains:
Cal: 493kc, Prot: 47g, Fat: 7g, Carb: 57g, Fiber: 3g, Chol: 124mg, Sodium: 367mg

Serving Suggestion: Serve with Asparagus-Raspberry Salad and hot bread

Spicy Chicken Kabobs

2 boneless chicken breast halves, skinned, cut into 1" cubes
2 tablespoon chopped onion
1 teaspoon marjoram
dash crushed red peppers
1 tablespoon Worcestershire sauce
1 tablespoon white wine
1 tablespoon rice vinegar
1 tablespoon brown sugar
1/2 onion cut into quarters
1/2 bell pepper cut into quarters

Place chicken in a Ziploc plastic bag. In a small bowl, combine onion, marjoram, red pepper, Worcestershire sauce, wine, vinegar, and brown sugar. Blend well and pour over chicken. Seal bag and refrigerate at least 30 minutes or for several hours. When ready to cook, preheat grill. Remove chicken from marinade with a slotted spoon, draining slightly, reserve marinade. Thread chicken pieces onto metal skewers, alternations with onion and bell pepper. Place skewers on hot grill; cook about 15-20 minutes, basting with remaining marinade and turning occasionally until chicken is tender.

Yield: 2 servings

1 serving contains:
Cal: 178kc, Prot: 27g, Fat: 3g, Carb: 8g, Fiber: 1g, Chol: 73mg, Sodium: 140mg