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Chicken Cornbread Dressing ( low-fat)

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Chicken Cornbread Dressing


3 cups cornmeal

1-cup non-fat buttermilk

1 egg.

Mix all ingredients and bake until done. Let bread cool and

Crumble up, about 8 cups.

Boil chicken while cornbread is baking.

16 ounces chicken

1-teaspoon pours seasoning

1 onion (optional)

1-teaspoon salt

1 1/2-teaspoon sage

1/2 teaspoon black pepper

3 egg whites or Y2 cup eggbeaters

1 can of cream of chicken soup (98% fat-free)

1 can of cream of celery soup (98% fat-free)

10 3/4 ounces water (same as soup can)

1 can chicken broth (99% fat-free)


Mix all ingredients together and bake in 9 x 13 pan or casserole

Dish at 350 degrees until golden brown, about 1 hour.


12 servings 4 points per serving

Starting weight:<br /><br />Week 1# 11/6 /03 weighted 235.8 <br />Week 5# 12/2/03 231 <br />Week 6# 12/11/03 231<br />Week 7# 12/18/03 231<br />Week 8# 12/25/03 no meeting!<br />Week 9# 1/1/04 no meeting!<br />Week 10# <br /><br /><br /> A Fridge Picker Wears Big Sneakers !

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