Low fat chicken/100 recipes

The flavor was amazing, the aroma during the cooking filled up our entire house. We used chicken broth instead of beef broth and water, and it made a very tasty base for the soup. A few slices of good bread was all we served with this soup. YUM!

This recipe impressed me, turned out delicious! The chicken breasts were just perfectly cooked and very succulent, the mustard sauce added the extra yumminess. Will be making it again for sure.

A simple, but scrumptious broccoli salad that is the perfect substitute for when you're tired of the same old leaf lettuce side dish.

A tasty yet good-for-you dessert that will have you hooked after every serving!

Old fashioned classic with a twist, a little barley boosts the fiber along with corn kernels makes it more filling. Fills the kitchen with a lovely smell whilst baking.

Simple and perfectly matched flavors that let the potato shine through brightly.

This easy and delicious dish is an excellent candidate for a busy weeknight meal. It doesn't take long to make, and it's well balanced on both flavour and nutrition.

Potatoes, bacon, onions and cheddar cheese, slow cooked in a Crockpot. It's hard to get more perfect than that.

No sugar, flavour is still so nice, and much healthier too!

A tasty yet hearty banana bread. Lots of banana flavor, and nutmeg enhances the banana taste and adds a zing. Not too much sugar but just right amount makes this bread ideal for breakfast.

Great way to use up leftover chicken. Filo pastry stuffed with chicken and broccoli cheese in a light cream sauce.

If you love crepes but don't have the time to make them, try this simple recipe that will become your new favorite!

Using fresh Tamarind pods make your own fresh homemade tamarind paste. You can use it in Indian cooking, Thai, Jamaican and Mexican. Add a spoonful to flavor curry, soups or even into meat taco mixes. In India it is used for a soft drink. Sort of like iced tea with an interesting tang or zing.

Pumpkin puree and evaporated milk make this bread moist and delicious. It's made with 100% whole wheat flour, but it doesn't look, feel and taste whole wheat at all. It comes out soft and fluffy in the inside, and golden-brown on the outside. The aroma from the oven during the baking makes your entire house smell like a good bakery.

The perfect snack that can be used as a substitute for breakfast. Just in time for the upcoming Autumn season!

Here is a recipe, developed young man here in the Detroit area. With this recipe, he won a $10,000 scholarship to Johnson and Wales College, which is considered a top-notch cooking school, located in Charleston, SC. This young man, Andre Black, spent 2 weeks developing this recipe, this cake was among the top 19 recipes chosen (out of 270) as winners. Andre was on the front page of the Detroit News yesterday, along with the recipe. The Detroit News food writer, Robin Mather says "For a Carrot Cake, this is a hell of a fruit cake." She found this cake suited to 3 - 8 inch layers.