This is a very easy dish and virtually fat free.

Ingredients:

2 chicken boullion
8 cups water
2 butterfly chicken breast
chili powder or menudo seasoning
2 zucchini
2 yellow squash
1 tomatoe
Garlic salt
some cilantro (coliander)
shredded cheese (optional)
Tortilla chips (optional-this is the fattening stuff!)

First pan broil chicken breast slowly until done. Set aside to cool.

In a dutch oven (preferably) bring to boil eight cups of water with boullion. Bring to a simmer. Add chili powder to taste. (About 2-3 tablespoons, more if you like it spicy.) Cut zucchini and squash into slices then half. Add to simmering water.

Shred chicken and add to pot. Add garlic salt to taste.

Cook for about 15 minutes. I like my veggies with some texture. If you prefer really soft veggies cook for 20-25 minutes.

Cut tomatoes into wedges and remove as much seeds as possible. Add to pot. Tear cilantro into smaller pieces and add to soup.

Cover and remove from heat.

Serve into bowls. Add shredded cheese and broken tortilla chips if you like. Makes four bowlfuls.

Ingredients:

Two 9 inch pie crusts (Marie Callendars ready made crusts are the best)
1 8 oz. can cream of mushroom (you may substitute cream of
chicken for a different flavor)
Four eggs (you can use egg substitute, same amount).
Two stalks brocolli (chopped)-(Frozen kind will do)
Ham (Chopped and optional).
1 cup shredded cheese (Colby or monterrey jack preferably)

NOTE: You can substitute vegetables to your liking such as green peppers, spinach, etc.

Preheat oven to 425 degrees. Line outside edge of pie crusts with aluminium foil and prick bottom of crust with fork randomly. In a mixing bowl, beat eggs, add cream of mushroom, vegetables/ham, salt and pepper to taste (Note: If you add ham remember ham is salty so season accordingly). Place about 1/4 cup shredded cheese in bottom of each pie crust. Spread evenly. Pour half of egg/soup/vegetable mixture into each pie shell. Sprinkle remaining cheese on top.

Place pie crusts in middle of oven at 425 degrees for 15 minutes. After 15 minutes lower heat to 375 degrees and bake for 30 minutes. Test center for doneness by using a toothpick at center. If toothpick is reasonably clean..its done. If it appears with mixture leave for another 5 minutes. Test again.

Remove from oven. Place on cooling rack. Remove aluminum foil from edge carefully. Makes two pies with about 8 servings each. Bon appetit!!!