Mu Shu Vegetables
Eggplant Lasagna - 14% Fat
Spanish Rice - 0% Fat
CHICKEN CURRY KABOBS ON RICE
Chinese Pepper Chicken
Low-Fat Vegetable Appetillas
Good Life Tortilla Pizza
Oriental Chicken, Peppers, and Rice
Reduced Fat Double Chocolate Brownies
Calzone (bread machine made)
Artichoke and Spinach Stuffed Shells
Honey Oatmeal Muffins
Basil Tomato Sauce
Cacciatore With A Twist
Chicken Breasts In Rasberry Marinade
Fettucine With Low-Fat Alfredo Sauce
Italian Roasted Vegetables
Minestrone alla Milanese
Olive Garden Capellini Primavera (Light)
Lowfat Spicy Yogurt Dressing
Baked Turkey Scallopini
Tortilla Soup

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Betsy, NY (9:29:38 pm) :
Date: Tue, 14 Sep 93 12:54:02 EDT
From: Lucinda Rasmussen (lrasmuss@PICA.ARMY.MIL)

Mu Shu Vegetables

1 package mu shu pancakes (check these for fat content first)
a few wood ear or cloud ear mushrooms, soaked in hot water for 30 minutes
and then cut into thin strips
2 cloves garlic, minced
1 large onion, cut into very thin wedges
1 small head green cabbage, finely shredded
1 small carrot, shredded
4 oz can mushrooms, drained (or equivalent fresh, sauteed in water)
3-4 green onions, cut into 2 inch pieces

Soy sauce or tamari to taste
Hosin sauce

Thaw pancakes.

In a large wok or skillet, saute the garlic and onions for three minutes in
a little water or vegetable broth. Add the cabbage, carrot and mushrooms
and saute until cabbage just wilts. Add the green onions, soy sauce (about
1-2 tbsp is good) and about 1 tbsp of hosin sauce. Heat through.

Place one pancake in the microwave for 10 seconds (helps to make them more
pliable). Remove and spread with a tbsp of hosin sauce, and then about
1/2 cup of the mu shu mixture. Fold the bottom of the pancake up about
1/4 of the way, then fold the two sides in. I sort of roll them, actually,
so it is easier to eat.

You could also add some julienne strips of tofu or any other vegetables
you like (i.e., bean sprouts, celery, water chestnuts, bamboo shoots, etc.).

This was even better the second day (don't put them in the pancakes until
right before you want to eat them, however).

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Risa G., NJ (9:30:03 pm) : Yes, I do have a recipe. I'm not sure if I
already gave this one out on Friday night or not. It is from
www.lowfat4life.com:

Eggplant Lasagna - 14% Fat

2 small zucchini, chopped
1 green pepper, chopped
1 small eggplant, chopped
1 red pepper, chopped
1 onion, chopped
1/2 cup vegetable broth
1 - 16 ounce package lasagna noodles
1 large can plum tomatoes
1/2 teaspoon thyme
1 pound low fat mozzarella cheese, shredded

1. Preheat oven to 375† F.
2. In large nonstick skillet over high heat, saute vegetables except
tomatoes in broth for 3 minutes; stirring constantly. Reduce heat to low,
cover and simmer until vegetables are tender; about 15 minutes. Remove
cover and cook until all liquid has evaporated.
3. Meanwhile, in large nonstick saucepan, prepare pasta according to
package directions, drain and set aside.
4. To prepare sauce in large nonstick saucepan over medium heat add
tomatoes with their juice and thyme, bring to boil; stirring to break up
tomatoes. Reduce heat, cook uncovered for 15 minutes.
5. In 13" x 9" nonstick baking dish, arrange one fourth of the noodles on
bottom. Spread one third of the vegetable mixture over noodles and
spoon on enough sauce to cover vegetables; sprinkle with cheese.
Repeat layering twice.
6. Bake lasagna, uncovered, 40 minutes until bubbly and top is lightly
browned. Let stand for 10 minutes before serving.

Makes 10 servings; Per serving: 267 Calories, 4.2 Fat Grams
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Risa G., NJ (9:32:41 pm) : I made an interesting dinner tonight. Real fun!
You take 4 cups of cooked spaghetti. Put it in the bottom of a large baking
dish. Then you brown some ground turkey and you add some onion, green pepper
and some italian seasonings. When the turkey is brown and no longer pink you
take it off the heat. Turn off the stove. You put in some tomato sauce and
mix it thoroughly. Put it over the spaghetti and then put some mushrooms and
some fat free or reduced fat cheese on top and bake at 350 for 25 minutes.
Wait 5 minutes to cut it. This is called Spaghetti Pizza. Really fun.
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Risa G., NJ (9:34:41 pm) : This is also from lowfat4life:

Spanish Rice - 0% Fat

1 onion, chopped
1 green pepper, chopped
1/4 cup vegetable broth
1 cup brown cooked rice
1 - 32 ounce can stewed tomatoes
1 teaspoon chili powder
1/8 teaspoon marjoram
1 teaspoon minced garlic

1. Preheat oven to 350† F.
2. In large skillet over high heat, saute onions and green peppers in broth
for 5 minutes or until tender crisp.
3. Add rice, stirring constantly and cook for 5 minutes.
4. Place rice mixture in medium shallow nonstick baking dish and set
aside.
5. In same skillet, heat remaining ingredients for 5 minutes.
6. Pour sauce over rice.
7. Bake for 30 minutes or until all liquid is absorbed.
8. Serve hot.

Makes 6 servings; Per serving: 92 Calories, 0 Fat Grams
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Betsy, NY (9:35:19 pm) :
CHICKEN CURRY KABOBS ON RICE

1/2 cup Yogurt -- plain
1/4 teaspoon Curry powder
1/4 teaspoon Ginger
1 1/2 pounds Chicken breast
3 cups Rice -- cooked
2 Green onions -- sliced
1 teaspoon Garlic -- minced
1/4 teaspoon Chili powder
1/4 teaspoon Salt
6 Skewers
1 Tomato, large -- chopped
Parsley

Mix yogurt, garlic and spices. Marinate in refrigerator at least 6 hours,
turning occasionally.
Soak bamboo skewers for 1 hours. Drain and discard marinade. Thread
chicken on skewers. Cook 8 to 10 minutes on grill, turning twice. Toss
rice with tomato and green onions. Serve skewers over rice.

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Betsy, NY (9:37:03 pm) :
Chinese Pepper Chicken

Recipe By : Elizabeth Powell

3 tablespoons vegetable oil
1 tablespoon soy sauce
1 clove garlic -- minced
1 1/2" ginger root slice -- chopped
1 teaspoon cornstarch
3 boneless skinless chicken breasts -- cut in 1/2" strips
2 bell peppers -- sliced
3 celery stalks -- sliced
1/3 cup green onions -- chopped
3/4 cup water
1/2 teaspoon sugar
2 tablespoons soy sauce
2 teaspoons cornstarch
1 teaspoon sesame oil
1 tablespoon rice wine

In medium bowl, combine 1 tablespoon vegetable oil, soy sauce,
garlic, ginger root and cornstarch. Toss chicken in sauce to coat and
marinate 30 minutes. In a wok, heat remaining 2 tablespoons oil and cook
peppers and celery over high heat, stirring frequently until softened.
Add green onions and cook 2 minutes more. Remove vegetables from wok.
Drain chicken and pat dry with paper towels. Add chicken to wok and stir
fry until chicken is done, about 3 minutes. Mix remaining ingredients
together in a small bowl. Add to chicken with vegetables; simmer 3
minutes.

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Risa G., NJ (9:40:29 pm) : This sounded really good. I've made similar
items:

from www.aztecafoods.com/bue_rec.htm
"Low-Fat Vegetable Appetillas"

INGREDIENTS:
1 package Fat Free Tortillas
2-8 oz. containers soft, non-fat cream cheese
1/4 cup chopped green olives
1/2 cup green onion
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped green bell pepper

Remove tortillas from refrigerator; let stand at room temperature for 15
minutes.
Spread a thin layer of cream cheese on tortillas.
Sprinkle with approximately 1 tablespoon each olives, onions and
peppers.
Tightly roll up tortilla.
Wrap individually in plastic wrap.
Repeat for all tortillas.
Refrigerate for at least 3 hours or overnight.
To serve, cut into 3/4" diagonal slices.
Makes 48-50 slices.

Nutrition Information 1/10th of recipe (approx. 5 slices)

Total calories: 137
Total fat: 0.27 grams
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Risa G., NJ (9:42:21 pm) : One other recipe from the same site that sounded
really yummy:

"Good Life" Tortilla Pizza

INGREDIENTS
4 Fat Free Tortillas
1 cup Fat Free mozzarella cheese
1/2 cup tomato sauce
2 teaspoons oregano
1 fresh tomato, thinly sliced
Optional ingredients:
sliced green pepper
sliced onion
sliced fresh mushrooms
parmesan cheese

Preheat oven to 400 degrees F.
Place two (2) tortillas on ungreased baking sheet.
Sprinkle 1/4 cup mozzarella cheese on each tortilla.
Place another tortilla on top of cheese.
Press down lightly on top tortilla. Bake for 6-8 minutes.
Remove baking sheet From oven.
Carefully flip tortillas over. Let cool 5 minutes.
Spread top tortillas with tomato sauce.
Sprinkle with oregano and remaining mozzarella cheese.
Top with sliced tomatoes and optional ingredients, if desired.
Return to oven. Bake 6-8 minutes or until cheese is melted and veggies are
warm.
Makes 2 pizzas.

Nutrition per one pizza:
Total calories: 397
Total fat: 3 grams
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Betsy, NY (9:49:11 pm) :
Oriental Chicken, Peppers, and Rice

Recipe By : Jo Anne Merrill
Serving Size : 4

3 chicken breast halves
2 garlic cloves -- minced
1 onion -- minced
1 red pepper -- julienned
1 green bell pepper -- julienned
1 tablespoon cornstarch
4 tablespoons soy sauce, low sodium
8 ounces pineapple chunks in juice -- 1 can
2 tablespoons vinegar
3 tablespoons packed brown sugar
1/2 teaspoon ginger
2 cups cooked rice

* Use 3 chicken breast halves to yield about 4 servings. Use more chicken
for larger portions.

1. To prepare chicken: skin, debone and chop into cubes.
2. Mince the garlic cloves.
3. Wash, seed and julienne the red and green peppers.
4. Do not drain the pineapple.
5. Heat a heavy skillet; add 1 tablespoon oil. Saute the peppers,
garlic and onion until onion is limp. Remove from skillet and keep warm.
6. Add 1 tablespoon oil to skillet and cook chicken cubes until all
turn white and are cooked through. This step doesn't take long -- don't
overcook.
7. Mix cornstarch with soy sauce and some of the pineapple juice in a
small bowl.
8. Combine the chicken with the onion mixture. Add the pineapple
chunks and juice along with the brown sugar, vinegar and ground or freshly
grated ginger. Heat to boiling, then add the cornstarch mixture. Stir
constantly until sauce is thickened and heated through.
9. Serve immediately over hot cooked white rice.

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BJ, Can (10:00:29 pm) : Got it from Tom's Vegan Page

Reduced Fat Double Chocolate Brownies

10 oz. applesauce
1 cup cocoa powder
1/4 tsp. salt
1 1/2 cups sugar
1 banana
2 cups flour
2 cups choco chips

Mix all together and pour into 8x8" pan. Bake at 350 for 35 minutes

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Betsy, NY (10:01:32 pm) :
Calzone (bread machine made)

Recipe By : Donna German The Bread Machine Cookbook II
Categories : Bread Machine Italian

small (4)--
2/3 cup water
1 tablespoon olive oil
1/3 teaspoon salt
1/4 teaspoon oregano
2 cups bread flour
1 teaspoon yeast
medium (6)--
1 cup water
1 1/2 tablespoons olive oil
1/2 teaspoon salt
1/3 teaspoon oregano
3 cups bread flour
1 1/2 teaspoons yeast

Calzone- Remove dough from the machine and roll it into circles of approx.
8 inches in diameter. Spread filling on one half of the circle leaving a
border around it for closing. Close the calzone by folding the unfilled side
on top of the filled side and crimping the edges closed with your fingers or
a fork. Place on a lightly greased baking or pizza pan. Let rise approx. 30
minutes.

Brush lightly with olive oil and bake in a preheated 500F oven for
approximately 20 to 30 minutes or until puffed and golden.

Filling- place 1.5 to 2 T each of ricotta and grated mozzarella cheese in
each calzone. Or use a stromboli filling.

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Betsy, NY (10:04:28 pm) :

Artichoke and Spinach Stuffed Shells

Recipe By : Cooking Light 1994, p. 143
Serving Size : 6

1 package frozen spinach -- chopped and thawed
1 cup frozen artichokes -- thawed
12 pasta shells -- jumbo, uncooked
1 cup ricotta cheese, part skim milk
2 tablespoons basil -- chopped
1 tablespoon parsley -- chopped
1/4 teaspoon salt
2 Tablespoons lemon juice
1/3 cup nonfat sour cream
2 cans stewed tomatoes -- undrained and chopped
8 ounces tomato sauce
2 tablespoons cornstarch
1 1/2 tablespoons basil -- chopped
vegetable cooking spray
basil sprigs -- optional

Cook spinach and artichoke hearts according to package directions,
omitting salt; drain well. Chop artichoke hearts, and set aside.
Cook shells according to package and set separately on a piece of wax
paper.
Position knife blade in food processor bowl; add spinach, ricotta
cheese, and next 4 ingredients. Process 30 seconds or until smooth.
Transfer to a bowl; stir in choped artichokes and sour cream.
Combine stewed tomatoes, tomato sauce, cornstarch, and 1-1/2 tablespons
basil in a saucepan; stir well. Cook over medium heat until thickened,
stirring frequently. Spoon 1 cup tomato mixture in botton of an 1 x 7 x
1/2-inch baking dish coated with cooking spray.
Spoon spinach mixture evenly into shells. Place shells on sauce in
baking dish. Spoon remaining sauce on top of the shells. Bake uncovered
at 350x for 30 minutes or until bubbling. Garnish with basil sprigs, if
desired.

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SueA, CA (10:07:27 pm) : Honey Oatmeal Muffins
1 cup quick-cooking oats, uncooked
3/4 cup bread flour
3/4 cup whole wheat flour
1 tablespoon baking powder
1/4 teaspoon salt
3 tablespoons honey
2 tablespoons vegetable oil
1 cup skim milk
Vegetable cooking spray

Combine first 5 ingredients in a mixing bowl. Make a well in center of
mixture; set aside. Combine egg, honey, oil, and milk; mix well. Add liquid
mixture to dry ingredients; stir just until moistened. Spoon into muffin
pans coated with cooking spray, filling 2/3 full. Bake at 350 degrees for 18
minutes. Yield 14 muffins (about 106 calories and 91 mg sodium)
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Betsy, NY (10:09:58 pm) :
Basil Tomato Sauce

Recipe By : Waldine Van Geffen

2 pounds Fresh tomatoes -- seeded and chopped
1 tablespoon Olive oil
1 Onion -- chopped
1 tablespoon basil, fresh
1 tablespoon Thyme
1 tablespoon Parsley -- minced
1 tablespoon Parmesan cheese

Saute onions and garlic in oil. Add tomatoes, basil, thyme, parsley
and
Parmesan. Simmer for 15 minutes.
Process to make a smooth sauce. Source: Lightly Ethnic

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Betsy, NY (10:13:13 pm) :
Cacciatore With A Twist

1 Cup Uncooked Rotini (Spiral Pasta) -- I had multicolored.
2 Teasp Olive Oil
1 Medium Onion -- sliced
1 Small Green Bell Pepper, Seeded -- cut into strips
2 Garlic Cloves -- minced
1/2 Pound Turkey Breast -- cut into strips
15 Oz Can Garbanzo Beans
15 Oz Can Tomato Sauce
3/4 Teasp Dried Oregano Leaves

Cook rotini to desired doneness as directed on package. Drain; keep warm.

Meanwhile, heat oil in large non-stick skillet over medium hear until
hot. Add onion, bell pepper, garlic, and turkey; cook and stir 5 to 10
minutes or until turkey is no longer pink. ( I cooked the onion for
awhile first, added the meat and pepper and then finally in the last few
minutes added the garlic...I don't like over done garlic).

Add tomato sauce, beans and oregano; mix well. Bring to boil. Reduce
heat; cover and simer 10 minutes or until thoroughly heated.

Serve over rotini.

4 servings

Per serving

calories 280
protein 21 g
carbohydrate 42 g
fat 4 g
polyunsaturated 1 g
saturated 1 g
cholesterol 35 mg
potassium 740 mg
sodium 870 mg
protien 30%
vitamin A 25%
vitamin C 35%
thiamine 25%
riboflavin 15%
niacin 30%
calcuim 6%
iron 20%
dietary exchanges: 2 starch, 2 lean meat, 1 vegetable

Reproduced from January/February 1995 Fast and Healthy

Bonus idea.... Instead of rotini use radiatore (pasta nuggets) and
cannellini beans.. with another type meat if wanted. This is another
recipe in the same issue. They suggest to serve with parmesan cheese

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Betsy, NY (10:14:35 pm) :
CHICKEN BREASTS IN RASBERRY MARINADE

Recipe By : Pompeian Olive Oil (Bon Appetit)
Serving Size : 4 Preparation Time :0:00

4 each boneless skinless chicken breast halves
1 cup extra virgin olive oil
1/4 cup red wine vinegar
1 each orange zest -- julienned
1 teaspoon thyme
1 teaspoon sage
1/2 cup shallots -- finely chopped
1 cup whole fresh raspberries
1 cup orange sections

Marinate the chicken breasts in a mixture of all ingredients except for
the orange sections for two hours. Romove from the marinade and oven
roast the breasts at 350 degrees for 10 minutes on each side, or until
done. Remove to a serving platter and deglaze the roasting pan with the
marinade. Transfer the marinade to a sauce pan and reduce to thicken
slightly. Finish the sauce with 1 cup orange sections. Serve with the
reduced raspberry marinade sauce.

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Betsy, NY (10:19:18 pm) :
Fettucine With Low-Fat Alfredo Sauce

1 Cup Ricotta Cheese -- at room temperature
3 Tablespoons Milk
1/4 Cup Parmesan Cheese -- freshly grated *
1/2 Pound Fettucine
2 Tablespoons Unsalted Butter
1/4 Cup Parsley -- minced
Salt And Pepper

* Plus extra for topping.

Heat serving plates in warm oven while cooking pasta.

Put ricotta, milk, and parmesan in blender and blend until creamy. When
pasta is done, drain and add butter to it. Add ricotta mixture, parsley,
salt and pepper. Serve with additional grated parmesan.

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Betsy, NY (10:21:36 pm) :
Italian Roasted Vegetables

Recipe By : Jeffrey Maurer

2 each Yellow Peppers -- Cut into Chunks
2 each Red Bell Peppers -- Cut into Chunks
2 each Green Peppers -- Cut into Chunks
3 each Zucchini -- Sliced Lengthwise
2 bunches Green Onions -- Trimmed
2 each Japanese Eggplant -- Sliced

24 spears Asparagus -- Whole, trimmed
1 pound Baby New Potatoes -- Sliced thin
8 ounces Mushrooms -- Halved or whole
1 bunch Fresh Rosemary -- Chopped
12 cloves Garlic -- Chopped
1/4 cup Extra Virgin olive oil
Salt and pepper -- To taste

Preheat oven to 500. Put vegies into open roasting pan. Toss with
rosemary, chopped garlic, salt and fresh ground black pepper and just
enough olive oil to coat. Roast for about 45 minutes, or until crisp
tender.
- - - - - - - - - - - - - - - - - -

NOTES : Serve hot or at room temp. with fresh Italian bread,
not toasted.
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Betsy, NY (10:24:41 pm) :
Minestrone alla Milanese

Recipe By : Cooking Class Cookbook
Serving Size : 8
1/4 pound green beans
2 medium zucchini
1 large potato
1/2 pound cabbage -- coarsely shredded
1/3 cup olive oil
3 tablespoons butter
2 medium onions -- chopped
3 medium carrots -- coarsely chopped
3 ribs celery -- coarsely chopped
1 clove garlic -- minced
1 can (28oz.) Italian plum tomatoes -- drain, reserve juice
3 1/2 cups beef broth
1 1/2 cups water
1/2 teaspoon salt
1/2 teaspoon dried basil -- crushed
1/2 teaspoon dried rosemary -- crushed
1/4 teaspoon pepper
1 bay leaf
1 can (16 oz.) cannellini beans -- Rinsed and drained

Trim green beans; cut into 1-inch pieces. Trim zucchini; cut into 1/2
inch
cubes. Peel potato; cut into 3/4 inch-cubes. Heat oil and butter in Dutch
oven over medium heat. Add onion; cook and
stir 6 minutes until onions are soft, but not brown. Stir in carrots and
potato, cook for 5 minutes. Add celery and green beans; cook for 5 more
minutes. Then add zucchini; cook for 3 minutes, and finally add cabbage
and
garlic and stir for 1 minute.
Add broth, water and reserved tomato juice to pot. Add coarsely chopped
tomatoes to pot. Stir in salt, basil, rosemary, pepper and bay leaf.
Bring
to a boil; reduce heat to low. Cover and simmer 1 1/2 hours, stirring
occasionally.
Add cannellini beans. Uncover pot and cook over medium-low heat 30
minutes
until soup thickens, stirring occasionally. Remove bay leaf. Sprinkle
freshly grated Parmesan cheese on top before serving if desired.

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Betsy, NY (10:26:30 pm) :
OLIVE GARDEN CAPELLINI PRIMAVERA (LIGHT)

Serving Size : 6

1 tablespoon Olive oil
1 teaspoon Butter
5 cups Broccoli florets -- cut into 1 pieces
1 1/2 cups Chopped onions
3/4 cup Julienned carrots
3 cups Sliced mushrooms
1 1/4 cups Halved lengthwise and thinly yellow squash
1 teaspoon Finely chopped garlic
1 1/4 cups Crushed tomatoes
9 Sun-dried tomato halves -- not minced
1 tablespoon Low-sodium beef boullion

1 tablespoon Fresh chopped parsley
1/4 teaspoon Dried oregano
1/4 teaspoon Ground rosemary
1/8 teaspoon Crushed red pepper flakes
9 ounces Capellini pasta (angel hair)
2 tablespoons Grated parmesan cheese

1. To prepare sauce, in large non-stick saucepan, heat oil and butter over
medium-high heat 30 seconds. Add broccoli, onions, and carrot and saute
until carrot is tender, 5 minutes. ADd mushrooms, squash, and garlic;
saute 2 minutes longer.

2. Add 1 1/2 cups water and the next 7 ingredients; cook, stirring until
just below boiling. Lower heat, cover and simmer until vegetables are
tender, 8-10 min.

3. Meanwhile, cook pasta in large pot of boiling water until tender, 6-8
minutes. Drain and place in serving bowl. Toss with sauce and sprinkle
with cheese.

Serving (2 cups) provides: 1/2 Fat, 5 vegetables, 6 carb. Per serving 286
calories, 13 gm pro; 51 gm carb; 5 gm fat; 88 mg sodium; 8 gm fiber.

Source: Weight Watchers Magazine, December 1994
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SueA, CA (10:26:56 pm) : Lowfat Spicy Yogurt Dressing
(Cooking Light Annual 1990)

1 cup plain nonfat yogur
1/4 cup reduced calorie mayonnaise
1 teaspoon sugar
1/2 teaspon ground cumin
1/4 teaspoon salt
1/8 teaspoon ground white pepper
Dash of ground red pepper
Dash of cardamom
1 tablespoon finely choppped cilantro

Position knife blade in food precessor bowl; add first 8 ingredients. Top
with cover, and process until smooth. Pour mixture into small bowl; stir in
cilantro. Serve over thinly sliced cucumbers, avocados or tomatoes. Yield 1
1/3 cups (15 calories per tablespoon)
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SueA, CA (11:49:01 pm) : BAKED TURKEY SCALLOPINI

8 turkey breast fillets, flattened (1 1/2 pounds)
Salt and pepper
1/4 cup ricotta cheese
1/2 cup chopped calamata olives
1 tablespoon chopped fresh oregano
1 large ripe tomato, cut into 8 slices
1 teaspoon champagne vinegar
1 tablespoon olive oil for drizzling
1/2 pound part skim Mozzarella cheese, thinly sliced

Preheat broiler. Arrange the turkey fillets in an ovenproof baking dish.
Season and spread a thin layer of ricotta evenly over the turkey. Sprinkle
on the olives, then the oregano. Place a slice of tomato on each fillet.
Sprinkle the surface with the vinegar, and drizzle on the olive oil. Lay the
mozzarella over the top. Broil for 10- 12 minutes , or until the cheese
begins to bubble and brown.

Yield: 6 servings

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Sharon, WI (00:25:29 am) :
Tortilla Soup

4 boneless, skinless chicken breasts, cubed
2 1/2 cups water
1/2 cup onion, chopped
4 oz chopped green chiles
4 chicken bouillon cubes
1 can mexican stewed tomatoes
1 can peeled tomatoes
8 oz tomato sauce

Add all ingredients to a big saucepan. (Do not cook chicken first, put in
raw). Cook for about an hour & 1/2 on low. When done, put in bowls. Add
tortilla chips, shredded cheddar cheese, bacon bits & sour cream on top of
each. YUMMY!!

This is from my friend Sherri in North Carolina

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