1 can (12 oz.) evaporated milk
1 package (3.4 oz.) chocolate pudding mix
1 package (12 oz.) semi sweet chocolate chips
1/4 cup powdered sugar
1 tsp. vanilla extract

1. Place the evaporated milk in a medium saucepan on medium heat. Slowly add the pudding mix, whisk constantly until dissolved.

2. Add the chocolate chips and powdered sugar. Cook until chocolate chips melt, stirring constantly. Remove from heat.

3. Add the vanilla extract and mix well. Cool slightly.

Servings: 10

Cooking Times
Preparation Time: 5 minutes
Cooking Time: 5 minutes
Total Time: 10 minutes

Nutrition Facts
Serving size: 1/10 of a recipe (2.6 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 229.7
Calories From Fat (36%) 83.64
% Daily Value
Total Fat 10.47g 16%
Saturated Fat 6.19g 31%
Cholesterol 1.02mg <1%
Sodium 68.19mg 3%
Potassium 106.35mg 3%
Total Carbohydrates 35.86g 12%
Fiber 2.45g 10%
Sugar 9.65g
Protein 3.62g 7%

2 cups flour
1 cup granulated sugar
4 tsp. unsweetened cocoa powder
1 1/2 tsp. baking soda
1/8 tsp. salt
1 cup mayonnaise
1 cup boiling water
1 tsp. vanilla extract
1 can (12 oz.) buttercream frosting

1. Preheat the oven to 350°F. Grease and lightly flour a 9 inch square baking pan.

2. In a large bowl, sift the flour, granulated sugar, cocoa, baking soda and salt.

3. Add the mayonnaise to the flour mixture and mix well. Add the boiling water and vanilla extract and mix well.

4. Pour into baking pan. Bake 30 minutes.

5. Cool cake completely on a wire rack. Spread the frosting over the top of the cake.

Servings: 12

Cooking Times
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes

Nutrition Facts
Serving size: 1/12 of a recipe (4.1 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 439.51
Calories From Fat (45%) 197.8
% Daily Value
Total Fat 22.44g 35%
Saturated Fat 3.98g 20%
Cholesterol 0mg 0%
Sodium 353.04mg 15%
Potassium 48.71mg 1%
Total Carbohydrates 58.91g 20%
Fiber 0.76g 3%
Sugar 41.29g
Protein 2.31g 5%

2 Tbsp. butter
3 Tbsp. flour
1 cup chicken broth
1/4 cup milk
1/4 tsp. salt
1/8 tsp. black pepper
1/4 cup sour cream
2 cups asparagus, cooked
1 cup cooked chicken, sliced
1 tsp. fresh rosemary, chopped
1/2 cup shredded Cheddar cheese
Hot, cooked long grain rice

1. Preheat the oven to 350°F. Spray a 1 quart baking dish with with cooking spray.

2. In a medium saucepan, melt the butter. Add the flour and stir until smooth. Slowly add the chicken broth, stirring constantly. Stir in the milk, salt and black pepper.

3. Cook until smooth and slightly thickened, stirring constantly. Fold in the sour cream. Spoon half of the sauce into the baking dish.

4. Layer the asparagus, chicken and rosemary on top of the sauce. Spoon the remaining sauce on top. Sprinkle with the Cheddar.

5. Bake 30 minutes or until hot. Serve over hot rice.

Servings: 4

Cooking Times
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Total Time: 1 hour

Nutrition Facts
Serving size: 1/4 of a recipe (10.4 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 402.3
Calories From Fat (40%) 162.57
% Daily Value
Total Fat 18.51g 28%
Saturated Fat 10.12g 51%
Cholesterol 50.28mg 17%
Sodium 1013.56mg 42%
Potassium 406.77mg 12%
Total Carbohydrates 45.4g 15%
Fiber 3.86g 15%
Sugar 2.26g
Protein 14.74g 29%

4 boneless, skinless chicken breast halves
1 egg white
1 tsp. white wine
1 Tbsp. cornstarch
2 tsp. cornstarch
4 Tbsp. vegetable oil, divided
3 slices gingerroot
1 1/2 cups snow peas
1 1/4 cups sliced mushrooms
1/4 tsp. garlic salt
3/4 cup chicken broth
1 Tbsp. water

1. Cut the chicken into bite size pieces. In a large bowl, mix the egg white and wine. Add the chicken and toss to coat well.

2. Sprinkle 2 teaspoons of the cornstarch over the chicken and toss to coat; set aside.

3. In a large skillet, heat 3 tablespoons of the vegetable oil on high heat. Sauté the gingerroot for 30 seconds.

4. Add the chicken to the skillet and stir fry until cooked through. Transfer the chicken mixture to a bowl.

5. Heat the remaining vegetable oil in the skillet. Add the snow peas, mushrooms and garlic salt and stir. Reduce the heat to medium.

6. Add the chicken broth to the skillet and bring to boiling. Add the chicken mixture. Cook until the mixture comes to a boil, stirring frequently.

7. In a small bowl, combine the water and the remaining cornstarch and mix well. Stir into the chicken mixture. Heat until thickened, stirring constantly.

Servings: 4

Cooking Times
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes

Nutrition Facts
Serving size: 1/4 of a recipe (19.2 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 698.24
Calories From Fat (53%) 368.45
% Daily Value
Total Fat 41.16g 63%
Saturated Fat 9.53g 48%
Cholesterol 187.3mg 62%
Sodium 599.4mg 25%
Potassium 1423.44mg 41%
Total Carbohydrates 13.99g 5%
Fiber 3.23g 13%
Sugar 4.48g
Protein 66.34g 133%

2 large eggs
1 tsp. salt
1/8 tsp. black pepper
6 boneless, skinless chicken breast halves
1 cup club crackers, crushed
1/2 cup vegetable oil
1 can (15 oz.) tomato sauce
1/4 tsp. dried basil
1/8 tsp. garlic powder
1 Tbsp. butter
1/2 cup grated Parmesan cheese
6 slices mozzarella cheese

1. Spray a 13×9 inch baking dish with cooking spray.

2. Whisk the eggs, salt and pepper until blended. Dip the chicken in the egg mixture and coat with the cracker crumbs.

3. In a large skillet, heat the oil on medium high heat. Add the chicken. Cook the chicken about 3 minutes per side, or until browned on both sides; drain well. Place the chicken in a single layer in the baking dish.

4. Preheat the oven to 350°F. Wipe the skillet with paper towels. Combine the tomato sauce, basil and garlic powder in the skillet and mix well. Bring to boiling, stirring occasionally, and reduce the heat.

5. Simmer 6 minutes or until thickened, stirring occasionally. Stir in the butter. Pour over the chicken. Sprinkle with the Parmesan.

6. Cover and bake 30 minutes and then uncover. Top each chicken breast with the mozzarella. Bake 10 minutes more.

Servings: 6

Cooking Times
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour

Nutrition Facts
Serving size: 1/6 of a recipe (15.4 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 836.42
Calories From Fat (57%) 478.55
% Daily Value
Total Fat 53.72g 83%
Saturated Fat 13.91g 70%
Cholesterol 198.02mg 66%
Sodium 1373.21mg 57%
Potassium 1041.84mg 30%
Total Carbohydrates 16.25g 5%
Fiber 1.31g 5%
Sugar 9.84g
Protein 69.74g 139%

6 boneless, skinless chicken breast halves
4 Tbsp. butter, melted
3 Tbsp. cold butter
6 Tbsp. fresh parsley, chopped
4 large eggs, beaten
1/2 cup evaporated milk
1/2 cup flour
1/2 tsp. salt
1/4 tsp. black pepper
2 cups cracker crumbs
1/4 cup vegetable oil
2 Tbsp. butter

1. Pound the chicken to 1/2 inch thick.

2. Place the 4 tablespoons of melted butter in a shallow bowl. Dip the chicken in the butter.

3. Place 1/2 tablespoon of the cold butter and 1 tablespoon of the parsley in the center of each piece of chicken. Fold the chicken to enclose the butter and parsley. Secure with toothpicks.

4. In a small bowl, combine the eggs and evaporated milk and mix well. In a shallow bowl, combine the flour, salt and pepper.

5. Coat the chicken with the flour mixture. Dip in the egg mixture. Coat with the cracker crumbs.

6. Preheat the oven to 325°F.

7. In a large oven proof skillet, heat the vegetable oil and 2 tablespoons butter. Brown the chicken rolls in the butter mixture.

8. Bake the chicken for 1 hour or until internal temperature reaches 180°F., basting occasionally.

Servings: 6

Cooking Times
Preparation Time: 55 minutes
Cooking Time: 1 hour
Total Time: 1 hour and 55 minutes

Nutrition Facts
Serving size: 1/6 of a recipe (14.1 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 901.44
Calories From Fat (55%) 499.02
% Daily Value
Total Fat 56.09g 86%
Saturated Fat 20.26g 101%
Cholesterol 232.25mg 77%
Sodium 817.84mg 34%
Potassium 858.9mg 25%
Total Carbohydrates 27.97g 9%
Fiber 1.49g 6%
Sugar 2.82g
Protein 68.25g 137%

6 boneless, skinless chicken breast halves
1/2 tsp. salt
1/8 tsp. black pepper
3/4 cup macadamia nuts, finely ground
1/2 cup flour
2 Tbsp. butter, melted
1 1/2 cups whipping cream

1. Spray a 13×9 inch baking dish with cooking spray. Sprinkle the chicken with the salt and pepper. Place the chicken in the baking dish.

2. In a small bowl, combine the macadamia nuts and flour. Sprinkle on top of the chicken. Pour 1/6 of the butter on each piece of chicken. Pour the whipping cream on top. Cover and chill for 1 hour.

3. Preheat the oven to 400°F.

4. Bake, uncovered for 15 minutes. Reduce oven temperature to 350°F.

5. Cover and bake 20 minutes or until internal temperature reaches 180°F. Place the chicken on a serving plate. Stir the drippings and serve as a sauce for the chicken.

Servings: 6

Cooking Times
Preparation Time: 20 minutes
Cooking Time: 35 minutes
Inactive Time: 1 hour
Total Time: 1 hour and 55 minutes

Nutrition Facts
Serving size: 1/6 of a recipe (12.4 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 794.1
Calories From Fat (60%) 479.4
% Daily Value
Total Fat 54.51g 84%
Saturated Fat 19.06g 95%
Cholesterol 236.71mg 79%
Sodium 416.17mg 17%
Potassium 734.92mg 21%
Total Carbohydrates 11.13g 4%
Fiber 1.73g 7%
Sugar 0.83g
Protein 63.52g 127%

1/2 cup flour
1 tsp. salt
1/4 tsp. black pepper
1 frying chicken, cut in serving size pieces
8 Tbsp. butter, divided
1/4 cup lemon juice
1/4 cup orange juice
1/4 cup honey
Grated zest of 1 lemon
1 Tbsp. soy sauce
1 pkg. baby carrots, cooked

1. Preheat the oven to 350°F. In a resealable bag, combine the flour, salt and pepper. Add the chicken pieces and shake the bag to coat.

2. In a large baking pan, melt 4 tablespoons of the butter in the oven.

3. Remove the pan from the oven and roll the chicken pieces in the butter to coat. Place the chicken, skin side down in the pan. Bake for 30 minutes.

4. In a small saucepan, melt the remaining 4 tablespoons of butter on medium heat. Stir in the lemon juice, orange juice, honey, orange zest and soy sauce and reserve 2 tablespoons of mixture.

5. Remove the chicken from the oven and turn the pieces over. Pour the remaining honey mixture over the chicken. Continue baking for 30 minutes, baste occasionally with the pan drippings.

6. Toss the reserved 2 tablespoons of the honey mixture with the carrots and serve with the chicken.

Servings: 4

Cooking Times
Preparation Time: 15 minutes
Cooking Time: 1 hour
Total Time: 1 hour and 15 minutes

Nutrition Facts
Serving size: 1/4 of a recipe (10.7 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 539.82
Calories From Fat (58%) 310.48
% Daily Value
Total Fat 35.04g 54%
Saturated Fat 17.97g 90%
Cholesterol 114.53mg 38%
Sodium 1141.04mg 48%
Potassium 523.98mg 15%
Total Carbohydrates 43.41g 14%
Fiber 4.28g 17%
Sugar 23.66g
Protein 15.67g 31%

2 skinless, boneless chicken breast halves
3 oz angel hair pasta
2 Tbsp. Italian parsley
2 can(14 1/2 oz) chicken broth
2 Tbsp. pine nuts

1. Cut the chicken into thin strips. Cut the pasta into 1 inch pieces. Mince the parsley and set aside.

2. Bring the chicken broth to boiling in a covered medium saucepan over high heat. Add the chicken and reduce the heat to medium-high. Cook. stirring occasionally, until the chicken is almost cooked through, about 1 minute. Add the angel hair pasta and cook until tender but still firm, 2 minutes longer.

3. Meanwhile, place the pine nuts in a small, dry frying pan over medium heat. Cook, stirring occasionally, until golden brown, about 3 minutes.

4. To serve, spoon the soup into bowls and garnish with the pine nuts and minced parsley.

Servings: 4

Nutrition Facts
Serving size: 1/4 of a recipe (11.4 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 406.71
Calories From Fat (40%) 162.93
% Daily Value
Total Fat 18.31g 28%
Saturated Fat 4.59g 23%
Cholesterol 94.33mg 31%
Sodium 1051.19mg 44%
Potassium 668.81mg 19%
Total Carbohydrates 18g 6%
Fiber 0.91g 4%
Sugar 0.75g
Protein 40.46g 81%

1/2 cup flour
1/2 tsp. salt
1/4 tsp. black pepper
8 skinless chicken thighs
2 Tbsp. vegetable oil
2 large sweet potatoes, peeled and cut in eighths
1 cup orange juice
1/2 cup pineapple juice
1/4 tsp. ground allspice
1/4 tsp. ground cloves
1/4 tsp. dry mustard
1/4 tsp. cayenne pepper
1 cup canned unsweetened pineapple chunks
2 bananas, cut in chunks
1/2 cup chopped peanuts

1. In a shallow bowl, combine the flour, salt and black pepper. Coat the chicken with the flour mixture.

2. In a large skillet, heat the vegetable oil on medium high heat. Cook the chicken 5 minutes per side or until golden.

3. Place the sweet potatoes around the chicken in the skillet. Add the orange juice, pineapple juice, allspice, cloves, dry mustard and cayenne pepper to the skillet. Partially cover the skillet.

4. Cook on medium heat about 15 minutes or until internal temperature of chicken reaches 180°F., turning once.

5. Place the chicken and sweet potatoes on a serving dish and keep warm. Add the pineapple chunks and bananas to the skillet drippings and mix gently. Pour over the chicken. Sprinkle with the peanuts.

Servings: 8

Cooking Times
Preparation Time: 25 minutes
Cooking Time: 25 minutes
Total Time: 50 minutes

Nutrition Facts
Serving size: 1/8 of a recipe (9.7 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 483.27
Calories From Fat (41%) 199.3
% Daily Value
Total Fat 22.49g 35%
Saturated Fat 4.91g 25%
Cholesterol 79.98mg 27%
Sodium 459.28mg 19%
Potassium 922.06mg 26%
Total Carbohydrates 48.65g 16%
Fiber 4.6g 18%
Sugar 9.79g
Protein 22.54g 45%