6 WBMO LL -Fluffy Lemon Chiffon

Found on this Website: 

This is NOT OP it is for LL or Living Lean

Fluffy Lemon Chiffon  

A very rich tasting dessert made with Splenda that is high in protein and relatively low in fat and calories!  I use this on "Living Lean" when I want to serve a special dessert.
  4 eggs 
1 envelope unflavored gelatin
1/2 cup lemon juice
 2 Tablespoon grated lemon peel
1 cup splenda 
Yellow food color (if desired) 
1 –cup prepared Dream Whip made with ½ cup 1% milk, or Cool Whip Free

1. Separate eggs, placing whites in large bowl of electric mixer; yolks in top of double boiler.
2. Beat yolks with a spoon until smooth.
3. Add lemon juice & ½ cup Splenda
4. Cook over boiling water until thickened.
5. Stir in gelatin until dissolved.
6. Stir in lemon peel.
7. Place top of double boiler in bowl with ice water to cool to room temperature, stirring occasionally.
8. Whip egg whites until stiff, adding ½ cup Splenda and a couple of drops of yellow food coloring.
9. Move beaten egg whites to large bowl.
10. Prepare Dream Whip.
11. Slowly add cooled lemon/yolk mixture to Dream Whip.
12. Fold in beaten egg whites. 
13. Spoon into individual serving dishes and refrigerate until set. 
14. Serve with whipped topping if desired.

6 WBMO - Lemon Chicken strips

From the Website: http://www.geocities.ws/mt6wbm/recipes/chicken7.txt

Lemon Chicken strips

from Provida Chat Forum member Irish 

For Chicken strips, I marinate them in lemon juice and 
sprinkle both sides with either A LITTLE garlic or 
A LITTLE lemon pepper- I use my fork to make sure the 
lemon juice gets through the chicken and then grill on 
George Foreman grill - The chicken is moist, 
tender and yummy! 

Irish  

6 WBMO - Portobello Lemon Chicken

From member ....... Chicken is roasted over onions and portobello mushrooms, and seasoned with garlic and lemon. A great base recipe with room for spicy creativity!

• 1 large yellow onion, chopped 
• 2 Portobello mushroom caps, chopped 
• 2 pounds boneless, skinless chicken breast 
• 1/3 teaspoon garlic powder (or to taste) 
• 1/3 teaspoon ground black pepper to taste 
• 2 large lemons, juiced

Preheat oven to 400 degrees.

Spread the chopped onion and mushrooms evenly in the bottom of a 9x13 inch baking dish. Arrange chicken pieces over the vegetables and squeeze lemon juice over the chicken pieces, and season with garlic and pepper. Bake chicken uncovered for 20 minutes in the preheated oven. Carefully turn the pieces over, and continue cooking 15 minutes more.

Set oven to broil. Cook chicken for 5 minutes, or until chicken browns. 

Compatible with Body Type:
Breakfast A-B-C-D-E
Morning Snack A-B-C-D-E
Lunch A-B-C-D-E
Afternoon Snack A-B-C-D-E
Dinner A-B-C-D-E
PM Snack A-D-E

This Recipe Contains: Protein B, Free Veggies