* Crossposted from: [MME] Gourmet
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chicken Almondine
 Categories: Low-fat, Poultry
      Yield: 1 servings
 
           Pam Coombes
           -300 calorie one-dish meal
     10 oz Chicken breast; 1/2" pieces
      1    Garlic clove; minced
    1/4 ts Freshly ground pepper
  1 1/2 c  Skim milk
      1 ts Chicken bouillon granules
      2 tb Flour
    1/8 ts -salt
      1 tb Fresh parsley; finely chop
      3 c  Noodles; cooked; hot; no
           -margarine or salt added
      2 tb Plus 1 t sliced almonds
           -toasted under broiler
 
  Coat a 10-inch nonstick skillet with cooking spray and place over
  medium heat.  Add chicken, garlic and black pepper, and saute' until
  cooked, about 3-4 minutes. Remove chicken from skillet. Add milk and
  chicken granules to pan drippings. Stir well, scraping sides and
  bottom with a flat spatula. Whisk in flour and blend well. Add
  chicken, salt and parsley. Cook until slightly thickened, stirring
  with a flat spatula, about 3-4 minutes. Toss hot cooked noodles and
  top with almonds. Pam in VA
 
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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Creme Caramel
 Categories: Graham kerr, Low-fat, Desserts
      Yield: 4 servings
 
MMMMM------------------------NORMA WRENN-----------------------------
      1    Orange
      4 c  2-percent milk
      2    3-inch sprigs fresh rosemary
      1 c  Frozen egg product; thawed
      4 tb Sugar
      1 tb Vanilla
      4 ts Pure maple syrup
      4    Sprigs fresh rosemary
 
  Cut the colored part of the peel from the orange using a thin sharp
  knife, fruit zester, or vegetable peeler. In a large saucepan, heat
  milk, rosemary and orange peel till almost boiling. Strain into large
  bowl. Stir in egg product, sugar, and vanilla.  Pour custard into
  four individual souffle dishes or custard cups. Place a shallow
  baking pan on the oven rack. Place filled souffle dishes in pan; pour
  in hot water till souffle dishes are about three-quarters submerged.
  Cover baking dish loosely with foil. Bake in a 300~ oven for 1 hour
  or till set. Remove dishes; cool and chill. To Serve, loosen custard
  from the souffle dish with knife. Invert dish over an individual
  serving plate and gently shake the custard out. Spoon 1 teaspoon of
  the maple syrup over the top of each. Garnish with a sprig of fresh
  rosemary.  Serve cold. Makes 4 generous servings. 220 cal (19% from
  fat), 5 g fat (3 g sat. fat), 18 mg cholesterol, 232 mg sodium, 0 g
  fiber.
 
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... Sincerely yours Gigi
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