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Posts: 308
4/6/09 1:21 A

Aww, thank you Linda! It is nice to hear you are appreciating and enjoying them. That's great that you save them. isn't it neat to have lots of JoAnna's recipes!

that's one thing that is so great about our little sparkteam, we all share and help each other out. I certainly can take credit for posting many of her recipes and like you, I'm grateful for every recipe posted here by many of the spark members. There are even some with pictures of the recipes made at home, which makes it even nicer to see.

if you do try some, do post how you like them. I love to read the reviews! :-)

thanks again Linda!

Randella

current weight: 134.0

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Posts: 207
4/6/09 12:47 A

You are so wonderful to post all these wonderful JL recipes! I know it requires time and effort, so I wanted you to know that those efforts are very much appreciated. Know that there is one Sparker who saves each one and will eventually try them all. Keep 'em coming...and thank you so much!
Linda

current weight: 259.4

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Posts: 308
4/1/09 10:35 P

FIESTA CHICKEN SKILLET
Penny Pinching Main Dishes p.118
freezer friendly
Serves 4 (1 cup)

All across America, when it was time for Sunday supper, you'd often find a heaping platter of chicken and noodles carried steaming to the table! It's still one of the coziest main dishes anyone can serve, and I love discovering lively new ways to prepare it. This spicy version is a special favorite of my husband Cliff's and my son Tommy's. It must be the salsa!

1 full cup (6-ounces) diced cooked chicken breast
1/2 cup chunky salsa (mild, medium, or hot)
1 (12-ounce) jar Heinz Fat Free Chicken Gravy
2 cups hot cooked noodles, rinsed and drained
1 teaspoon dried parsley flakes

In a large skillet sprayed with olive oil-flavored cooking spray, combine chicken, salsa, and chicken gravy. Bring mixture to a boil. Add noodles and parsley flakes. Mix well to combine. Lower heat and simmer for 10 minutes or until mixture is heated through, stirring occasionally.

HINT: Usually 1 3/4 cups uncooked noodles cooks to about 2 cups.

Each serving equals:
HE: 1 1/2 Protein, 1 Bread, 1/4 Vegetable, 1/4 Slider, 18 Optional Calories
199 Calories, 3 gm Fat, 18 gm Protein, 25 gm Carbohydrate, 643 mg Sodium, 56 mg Calcium, 1 gm Fiber
DIABETIC EXCHANGES: 1 1/2 Meat, 1 1/2 Starch, 1 Vegetable

current weight: 134.0

199 180.25 161.5 142.75

124