Makes 4 servings for chicken toast.Ingredients:

1/2 pound skinned and boned chicken breasts,cut into pieces

1/4 cup drained canned water chestnuts,sliced

1 medium carrot,cut into 1-inch pieces

1 egg white

2 tablespoons minced scallions(green onion)

2 teaspoon cornstarch

1/2 teaspoon granulated sugar

1/2 teaspoon ground ginger

1/8 teaspoon fround white pepper

5 slices thin white bread(1 ounce each)

2 tablespoons plus 2 teaspoons reduced-calorie margarine(rub),divided

kale and mache leaves and carrot curl for garnish

Cooking Method:

In work bowl of food processor combine all ingredients except bread,margarine,and garnish;process until very smooth.Cut each slice of bread into 4 triangles.Spread tops and sides of triangles with equal amounts of chicken mixture.

In 12-inch nonstick skillet melt half of the margarine.Place half of the triangles spread-side down in skillet.Cook 4 minutes until golden;turn and cook 2 minutes longer.Transfer to serving platter;set aside and keep warm.Repeat procedure with remaining margarine and triangles.Garnish chicken toast with kale,mache,and carrot curl.

Pot Roast with Creamy Mushroom Sauce

• 2-lb boneless boneless beef chuck roast
• 1 envelope dry onion soup mix
• 10 3/4-oz. can condensed cream of mushroom soup

Cooking Method:

Place roast beef in slow cooker.Sprinkle with dry soup mix and top with mushroom soup.Cover and cook on High 1 hour,and then on Low 8 hours,or until meat is tender.

Slice. Serve hot,using roasted potatoes or noodles as a garnish.

Roast Beef in Slow Cooker

Ingredients:

4 pork chops

10 3/4-oz. can cream of mushroom soup

1/4 cup ketchup

2 teaspoons Worcestershire sauce

 Put chops in slow cooker.Combine remaining ingredients.Pour over chops.Cover.Cook on High 3-4 hours,or Low 8-10 hours.

Variation:Add the sliced onion to mixture.

Ingredients:

1/3 cup flour

3/4 teaspoon salt

1 1/2 teaspoon dry mustard

3/4 teaspoon garlic powder

6 porl chops

2 tablespoons oil

10 3/4-oz. can cream of chicken soup

1 soup can water

Combine flour,salt,dry mustard,and garlic powder.Dredge pork chops in flour mixture.Brown in oil in skillet.Place in slow cooker.Combine soup and water.Pour over meat.Cover.Cook on High 6-8 hours.

Slow Cooker Pork Chops and Gravy

Slow Cooker Perfect Pork Chops

In Italy,this recipe is made with veal scaloppine and called "Saltimbocca"(jump in the mouth).This variation uses turkey,but chicken can be used as well.To make classic roast turkey with ham for two,halve all ingredients except the olive oil.Ingredients:

4 turkey breast cutlets( about 1 pound),each 1/4 inch thick

¼ tablespoon black pepper

1 teaspoon dried sage,crumbled

4 thin slices reduced-sodium ham(about ¼ pound)

1 tablespoon unsalted margarine

1 tablespoon olive oil

¹⁄³ cup dry white wine or low-sodium chicken broth

Sprinkle the turkey cutlets with the pepper and sage.Cut the ham to fit the turkey slices,place on top,and secure with 2 toothpicks laid flat against the ham and threaded through.Melt the margarine with the olive oil in a heavy 10-inch skillet over moderate heat.Brown the turkey-ham slices in 2 batches,about 3 min. on each side;transfer to a heated platter and keep warm.

Add the wine to the skillet,raise the heat to the high,and boil down slightly for 1-2 min,stirring constantly.Spoon the sauce over turkey-ham slices and serve with rice and green peas.

Cooking classic roast turkey sandwich for 1 serving.Ingredients:

2 tablespoons reduced-calorie mayonnaise

1 ½ teaspoons rinsed drained capers

1 teaspoon Dijon style mustard

¼ teaspoon honey

1 kaiser roll(1½ ounces),cut in half horizontally

2 ounces sliced roast turkey

2 lettuce leaves

1 large red onion slice

In small bowl combine first 4 ingredients;spread evenly on cut side of each roll half.Arrange remaining ingredients on bottom half to roll;top with remaining half to roll.Serve with red bell pepper,cucumber slices ,cherries,coffee or tea.

Ingredients:

1 fresh turkey breast,with ribs(4 pounds)

2 tablespoons peanut,corn,or vegetable oil

salt to taste

freshly ground black pepper to taste

½ teaspoon dry thyme

1 onion(about ½ pound),peeled and halved

1 clove garlic,peeled

1 bay leaf

½ cup dry white vine

1 cup fresh or canned chicken broth

Apple-Sausage stuffing(recipe follow)

Preheat the oven to 450 degrees.Rub the turkey breast with the oil.Sprinkle with salt and pepper.Rub with the thyme inside and outside.Place the turkey breast,skin side up,in a roasting pan and place the onion,cut side down,around it.Place the garlic and bay leaf inside the breast and put breast in the oven.roast 30 min.,then cover with foil.

Continue baking 15 min.,basting.Remove the turkey from the roasting pan and pour off most of the fat.Return the turkey breast to the pan,skin side up,and pour the wine and broth around it.Return to the oven and continue roasting 10 min.,basting often.Remove from the oven and cover with foil.Let stand 10-15 min before carving.Carve and serve with pan gravy and stuffing.
Classic Roast Turkey-Apple-Sausage Stuffing
To cook apple-sausage stuffing for classic roast turkey you'll need the following ingredients:

2 apples,about 1 pound

½ pound ground sausage meat

2 cups freshly chopped onion

1 teaspoon finely minced garlic

2 cups cubed bread,toasted

salt and freshly ground black pepper to taste

2 teaspoons finely chopped fresh sage

1 cup finely chopped parsley

2 tablespoons butter

1 egg,well beaten

Peel the apples and remove and discard the stems and cores.Cut the apples into quarters.Cut the apple quarters crosswise into very thin slices.There should be about 3 cups.Place the sausage in a skillet over medium heat and cook,breaking up any lumps,until the meat has lost its raw look,about 5

 What is  risotto?This is one of my favorite rice dishes.Nutritious,economical,versatile and easy to prepare,the soft,creamy texture of this northern Italian classic makes it the perfect comfort food.You will need a large,heavy saucepan
,preferably with a rounded bottom to prevent the rice sticking at the corners,and wooden spoon for stirring.The beat should be kept constant and moderate.If risotto cooks to quickly,the rice will be too soft and “chalky”,and if it cooks too slowly,it will have a sticky,glutinous texture.Keep the stock simmering,so that it is always hot when you add it,to avoid any temperature variations while cooking.