These dishes are not for all to eat. You have to know what your body digest well. Stay away from what bothers you.

APPLE TURKEY LOAF

1 Tablespoon butter or margarine
2 medium size tart green skinned apples (about 12 oz total) cored and chopped
1 medium sized onion, chopped
l l/2 pounds ground skinless turkey breast
1 1/2 tsp dry marjoram
1/2 tsp each; thyme, dry sage, and pepper
1/4 cup chopped parsley
2 large egg whites
1/2 cup each fine dry bread crumbs and non fat milk

Melt butter in wide frying pan over medium heat. Add apples and onion. Cook, stirring occasionally,
until onion is soft, about 7 minutes. Remove from heat and let cool. Then place into large bowl.
Add turkey, marjoram, thyme, sage, pepper, egg, bread crumbs and milk, mix lightly. Pat turkey
into 5 x 9-inch loaf pan. Bake in 350* oven until browned on top and no longer pink in center - cut to test.
(about l hour) Drain and discard fat from pan.
Makes 6 servings. Per serving: 237 calories; (l3% fat) 33% carbohydrates, 54%protein.
3 gram fat(2 grm saturated fat) l9g carbohydrates, 32 g protein, 76 mg cholesterol, l85 mg sodium

CHICKEN BREAST SAUTE

1 tbsp. oil
1/4 cup chicken broth
1 lb. Boneless chicken breast
2 tbsps. horseradish
1/2 tsp. salt
1/2 tbsp. dried oregano
1/4 tsp. pepper

Heat oil in large skillet over med-high heat. Season steaks. Saute until browned, about 2 min. on each side.
Reduce heat to med-low. Stir in beef broth and horseradish. Bring to a boil. Serve imm. serves 4

WOLFY'S GREEK BAKED CHICKEN

1 cut up chicken (skinless)
2 lemons, sliced
3 tbls Italian dressing
spices; pepper, salt, oregano, basil, paprika, parsley, garlic powder (or fresh minced garlic)

Rinse chicken, lay on foil on a cookie sheet with sides. Cover with dressing, sprinkle with spices
listed above, then layer sliced lemons over chicken. Wrap chicken in foil, twisting the sides as you seal
the foil to keep the steam in. Cook in 325 oven for 2 hrs, then open foil and let brown for 20 min...
or until chicken turns golden brown.

BAHAMIAN GRILLED CHICKEN

INGREDIENTS:

4 chicken breast halves, skin on, bone in
Salt and freshly ground black pepper
Juice of 2 fresh limes or 1 lemon
2 tablespoons vegetable oil
1/4 cup bacon tempah or other
1/2 cup finely chopped onion
1/2 cup thinly sliced green bell pepper strips
1/2 cup finely chopped celery
2 cups diced canned tomatoes and their juices
1 cup chicken stock
1 tablespoon Worcestershire sauce
1/2 teaspoon dried thyme

DIRECTIONS: TO GRILL THE CHICKEN: Season the chicken with salt and pepper and marinate
in lime or lemon juice for 10 minutes. While this is marinating, heat the grill. Grill for 10 minutes on each
side or until just cooked through. Keep the skin on as you grill the chicken to keep it moist. You can take
the skin off after cooking. While the chicken is cooking, make the sauce.

TO MAKE THE SAUCE: In a 2-quart saucepan, over medium heat, heat the oil and bacon. When the
bacon is brown, add the onion, green pepper and celery and cook, covered, over low heat for 10 minutes
or until tender. Add the tomatoes and their juices, chicken stock, Worcestershire sauce, and thyme and
simmer, uncovered, for 10 minutes. Season with salt and pepper to taste. Yield: 4 Servings