Chile Rellenos

1 - 15 oz. carton Egg Beaters
5-6 Chile peppers flattened
1 small can tomato sauce
1 - 8 oz. package fat-free mozzarella
1 cup skim evaporated milk
1 cup low-fat Monterey Jack cheese

Spray 8 x 12 pan with Pam (non-stick cooking spray)
Beat eggs, add milk and mix.
Pour 1/2 milk mixture into pan.
Layer peppers, tomato sauce and rest of milk.
Top with cheese.

Bake at 375 for 45 minutes.

Serves: 6 - 8

Submitted by: Linda Radcliff - UCG Houston North

Chicken Burritos

4 chicken breasts, cubed
Fajita mix
8-10 flour tortillas
Fat-free sour cream
Low-fat cheddar cheese spread

Bake chicken at 350 for 30 minutes 'til almost done.
Drain excess liquid.
Shake Fajita mix over chicken and stir to coat.
Add about 1 cup sour cream.
Bake for additional 10 minutes
Place on totillas. Roll and place in pan. Top with cheese.

Bake at 350 for 30 minutes.


Submitted by: Linda Radcliff - UCG Houston North

Pasta 'n Tuna Fish

2 cups cooked whole wheat pasta (corkscrew preferred)
1 six oz. can solid white albacore tuna in water
Kraft Fat-Free Italian dressing

Place 1 cup pasta (cooked) in bowl. Drain tuna. Put 1/2 can of tuna on top of pasta.
Drizzle Italian dressing on top. Great when pasta is hot or cold.

Makes 2 servings.

Submitted by: Linda Radcliff - UCG Houston North