CHICKEN DISHES Buffalo Chicken Dip

Chicken Breast with Sun Dried Tomatoes

Chicken Fajita Soup

Easy Chicken Chili

Greek Stuffed Chicken Breast

Grilled Sesame Seed Chicken Breast

Mexican Style Chicken Kiev

Pepper Jack Stuffed Chicken Breast

Quick Chicken Cordon Bleu

Mexican Lasagna Southwest Lasagna

SOUPS AND CHILI

Chicken Fajita Soup

Easy

Chicken Chili

Santa Fe Soup

SIDE DISHES

Banana Squash

Cranberry Salad

Linda’s Cottage Cheese Crêpes

Presidential Cheese Ball Roasted Butternut Squash Shelley’s Mini Bites Potato-less Shepherds Pie Sugar Free BBQ Sauce Summer Squash Casserole Tomato and Onion Gratin White Bread Stuffing Chili Relleno Puff Cottage Cheese Pancakes with Strawberries Ham and Veggie Torta Fajita Pizza Southwestern Skewers DESSERTS Banana Cream Pie Brownie Trifle Cranberry Salad Died and Gone To Heaven Chocolate Cake Died and Gone To Heaven Chocolate Cup Cakes Sugar Free Cake Frosting Linda’s Ricotta Cheese Crepes Marvelous Mocha Cheesecake Mini Cheesecake Tarts Peanut Butter Cookie Bites Peanut Butter Pie Turtle Cheesecake Pumpkin Bread Scary Sweet Pumpkin Cheesecake Peanut Butter Cookies Sugar Free & Egg Free Egg Nog Sugar Free Mini Ice Cream Sandwiches Sugar Free Pumpkin Pie Raspberry Parfait Strawberry Shortcake

Greek Stuffed Chicken Breast

Ingredients
Boneless Chicken Breast
Salt
Pepper
Onion Powder
Garlic Powder
Poultry Seasoning
Oregano
Thyme
Frozen Spinach
Feta Cheese
Canned Artichoke Hearts

Directions
1) Pound chicken until thin enough to roll.
2) Thaw and drain frozen spinach.
3) Layer spinach, feta cheese, and artichoke hearts in center of chicken. Roll and secure with toothpicks.
4) Season both sides of chicken with seasoning to taste.
5) Saute chicken in garlic and olive oil until brown all the way around.
6) Bake in 350 degree oven until done.

I had a few extra breasts & ran out of feta so I used a little smoked provolone & added a few halved kalamata olives in addition to the spinach & artichokes. I haven't tried that one yet but it looked just as good!!

Enjoy!!

Sugar Free Brownie Trifle

Last week at church we had a covered dish dinner. One of the desserts that was brought was very similar to a trifle dessert, but was served in a 9 x 13 pan. We thought we would try to recreate it using sugar free ingredients. This is what we came up with. Now I will say this, depending on what stage of diet or weight loss surgery your are at, keep in mind the title of my blog:

Food for Thought And Moderation Too!


INGREDIENTS:
2 cups Splenda sugar substitute
1 cup butter
1/2 cup cocoa powder
1 teaspoon vanilla extract
4 eggs 1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt

ADDITIONAL INGREDIENTS:
1 box of jello sugar free pudding
1 package of sugar free cool whip
1 Russel stover sugar free toffee squares

DIRECTIONS:
1. Melt the butter or margarine and mix all ingredients in the order given.
2. Bake at 350 degrees F for 20 to 30 minutes in a 9 x 13 inch greased pan.

Once brownies are cooled, crumble into a 9 x 13 pan. Make 1 box of jello sugar free chocolate pudding as directed. Pour over top of crumbled brownies and chill until pudding is set. When pudding is set, top with 1 package of sugar free cool whip. Chop toffee squares and sprinkle over the top of the cool whip.