Lime Sauced Chicken
Cook about 6 thin, boneless, skinless chicken breasts in some olive oil or butter. Set chicken breasts aside, making sure to keep them warm.
Juice one lime. Peel off the green part of the rind for flavor and decoration. Set aside.
In the pan the chicken was cooking in add 3/4 cup apple juice, 1 teaspoon chicken boullion, 3 tablespoons cornstarch and the lime juice. Cook over low heat. Stir until sauce begins to boil and thicken. Cook 3 minutes longer. Add lime rind and 1/2 teaspoon dried mint. Pour over chicken breasts.
I always serve with rice and asparagus or snap peas, something the lime sauce will go with. Yum.
Bacon, Lettuce and Tomato Salad
Make a box of elbow macaroni according to recipe on box. Drain. Add some crumbled bacon, some shredded lettuce, some cherry tomatoes and as much mayo or Miracle Whip as you want. Add a little dijon mustard for taste. Serve cold.
Pepper, Onion and Garlic Egg White Omelet with Cheddar or Swiss Cheese.
Chop uo a yellow, orange, red or green pepper. Chop up one medium onion. Fry in olive oil about 5 minutes, or until wilted. Add 3 cloves of chopped garlic, heat about 2 or 3 minutes more making sure not to brown the garlic. Set aside.
Beat 3 egg whites or 1 whole egg and 1 egg white with some salt and pepper. Heat a small frying pan with some butter. Add beaten egg whites. Let cook, push uncooked whites to the outside of the omelet. When omelet is set, place about 2 tablespoon of pepper, garlic, onion mixture on top. Add some shredded cheese. Fold egg whites over. Cook about 1 or 2 minutes more. Yum! That's what I have every morning for breakfast, but it makes a great dinner.

Serve with a bowl of Cherrios with sliced banana and skim milk.
