Recipes?

I am looking for recipes that I can use tuna or chicken in.. from cassaroles to whatever... Those are the 2 things I dont have problems with eating and the kids like too. I am looking for a good chicken enchalada recipe and just about anything that I can make tuna and chicken out of.

Thanks! Lori

Hi there Lori!  There are loads of recipes if you go to the main menu forum, then click "more forums"; then click "Weight Loss Related Forums"; then click "Recipes".  I've found anything from a "tuna noodless casserole" to nifty ways to go about cooking appetizing chicken meals!   Just a thought and wanted to share what I've done with my research for good recipes!  Have a great day! ---Shelley

ooo girl if you're looking for a chicken enchilada recpie you need to try Janet's  it's soooooo good

3-4# of chicken (if you use tenders OR boneless-you can use 3#-if bone in-more....)
2 pkgs Cream Cheese (can use low fat/no fat)
2 small cans of diced green chiles (havent been able to find one large....)
2 large cans of green enchilada sauce
1 pkg of flour tortilla shells-soft taco shell size (NOT big burrito size) 10-12 per pkg
1 pkg of your favorite cheese (depends on how much you like to use-8 oz-???-and can use fat free/low fat)
Different toppings-sour cream, guac, lettuce, salsa, onion, tomato-etc etc.

Pre-heat oven to 400 degrees

Cook and season chicken as you like (I bake mine). When done, let cool down, then shred and set aside.

In a saucepan, over medium heat, melt the 2 pkgs of cream cheese-stirring frequently, when melted, add the 2 cans of green chiles and stir well. Add the shredded chicken and stir until well blended. Remove from heat.

In a cake pan, pour enough green enchilada sauce to coat the bottom of the cake pan. Take flour shell, and put chicken mixture in it length-wise. Fold up like a burrito and line them in the cake pan, SEAM SIDE DOWN. Do this until your mixture and/or shells are gone (I often times use cake pan and a smaller pan as well). You can make them as thin OR as full as youd like-but it just HAS to overlap a bit (so it stays together-and you dont want the mixture coming out the ends, either). Once pan is full, pour the rest of the cans of green enchilada sauce over them-coating and covering all well. Cover with tin foil and bake for 15 minutes. Remove foil, top with your favorite cheese, and bake an additional 5-10 minutes, until cheese is melted and looks a little bubbly. Remove from oven and top with favorite salad fixings. (I put them on the side-sour cream, lettuce, guacamole (sp?), salsa-you get the picture.....