My Strawberry Almond Angel Food Lite Trifle

1 12oz lite Cool Whip
1 small sugar free vanilla pudding
1 pint fresh strawberries sliced
1 prepared angelfood cake torn in bite-size bits
Sliced almonds

Whisk Cool Whip and pudding together in medium bowl. In large glass bowl layer strawberries,
angelfood, pudding mixture. Layer keeping some strawberries close to edge of bowl. Sprinkle
with almonds. Chill overnite to blend flavors.

Lemon Jello/Yogurt Parfait-Sugar Free

2 small sugar-free lemon jello
1 container 8 oz fat-free lemon yogurt
1 12 oz lite cool whip

Make jello according to pkg. Add yogurt and cool whip whisking in. Pour in large glass bowl. Chill. Layers will separate creamy/clear. Great with lime jello/lime yogurt combo too.

Italian Herbed Chicken and Roasted Vegetables

6-8 chicken breasts bonesless, skinless
any combination of vegetables---I used
zucchini sliced lengthwise
small red potatoes quartered
sweet peppers quartered
1 lb carrots cut tips off
3 red onions quartered
1 pkg mushrooms

1 lg bottle lite zesty Italian drsg.
3-4 cups sugar-free 7-up
oregano

Place chicken in baking dish lay flat. In separate dish place potatoes and carrots (longer cooking veggies). In 3rd dish place zucchini, sweet peppers, onions, mushrooms (veggies that cook faster). Mix Italian drsg and 7 up. Pour over evenly chicken, and each dish of vegetables.
Sprinkle ea. pan with oregano. Mix vegetable with oregano. Marinate overnite or 4 hours.
300 degrees bake chicken covered with foil and potatoes/carrots uncovered one hour. Turn oven to 450 to brown chicken slightly. Remove chicken from oven when litely brown and cover with foil to keep warm. Add third pan of veggies and roast uncovered 40 minutes till brown.
Can keep potato/carrot combo in oven if not quite brown and when brown remove from oven and continue baking third pan of zucchini/pepper combination till those are brown.
Heat marinade if too cool at serving.

This is delicious and low cal, low fat. Thanks to my coworker Patti for the recipe for the marinade. This has an almost sweet/sour taste with an Italian twist. This is unbelievably juicy for the chicken. My family went crazy for it.

Lemon Jello/Yogurt Parfait-Sugar Free

2 small sugar-free lemon jello
1 container 8 oz fat-free lemon yogurt
1 12 oz lite cool whip

Make jello according to pkg. Add yogurt and cool whip whisking in. Pour in large glass bowl. Chill. Layers will separate creamy/clear. Great with lime jello/lime yogurt combo too.

Cheesy Corn Chowder

4 cans low sodium cream corn
3 cans kernel corn drained
4 cups skim milk
salt, pepper to taste
one can green chilies
1/2 minced onion sauted in pan with non stick spray
1 large sweet red pepper chopped
1/2 stick butter
Topping:
minced chives
low fat sharp cheddar cheese

Heat in heat all in large pot or place in crockpot. Cook on high 2 hrs or low 3 hours till bubbly.
Watch carefully. At serving sprinkle with chive litely and add sharp cheddar to ea. serving. I
also serve this without cheese.

Fresh Dill Red-Skinned Potato Salad Low Fat

5 lbs. cook cubed red skin potatoes
4 stalks celery chopped
1/2 onion minced
12 eggs hard-cooked, peeled and sliced
low fat miracle whip
Greek no fat yogurt
sugar or Truvia no cal sweetener
sprigs of fresh minced dill
sea salt, pepper to taste
paprika

In very large bowl combine potatoes,celery, onion, 8 eggs. Add half large container of Low fat Miracle Whip, combine in 1 container 16 oz of no fat Greek Yogurt. Add salt, pepper, sweetener and fresh dill to taste. Decorate in large bowl with sliced 4 eggs left and sprinkle paprika. Let set at least 6 hours in fridge for fresh dill to flavor salad. This is for a large crowd size.