8 oz. Egg noodles 1/4 cup Part-skim ricotta cheese 1/4 cup Plain low-fat yogurt 1/4 cup Grated parmesan cheese 1 tbsp. Unsalted margarine 1/4 tsp. Black pepper Cook the noodles as directed on the package, leaving out the salt. Drain. Add the other ingredients and toss well until mixed. Based on an idea from my mom, I've substituted cottage cheese for the ricotta; it still tastes great.

1 tablespoon butter or margarine 1 medium onion, chopped 4 1/2 oz can chopped green chiles, drained 8 ounces cream cheese, cut up and softened 3 1/2 cups chopped cooked chicken breast 8 flour tortillas 16 oz shredded Monterey jack cheese 2 cups whipping cream Melt butter in a large skillet over medium heat; add onion, and saute 5 minutes. Add green chiles; saute 1 minute. Stir in cream cheese and chicken; cook, stirring constantly, until cream cheese melts. Spoon 2 to 3 tablespoons chicken mixture down center of each tortilla. Roll up tortillas, and place, seam side down, in a lightly greased 13 x 9" baking dish. Sprinkle with Monterey Jack cheese, and drizzle with whipping cream. Bake at 3500F for 45 minutes. Yield: 4 to 5 servings.

1/2 pound chicken 1 medium sized onion 1/4-1/2 pound grated cheddar jalapeno peppers 2 tsp chili powder 16 4" tortillas(flour or corn, whatever your taste) vegetable oil for frying. Salsa and sour cream for condiments. Chop chicken into approximately 1/4 inch pieces. Dice onion and peppers to taste. Brown chicken, adding onions and peppers after chicken has turned slightly brown. Add chili powder and mix well. After chicken is completely browned and onions are translucent, remove from heat. Prepare pan for frying by coating the bottom with a thin layer of oil. Make tortillas "sandwiches" by placing chicken mixture in between two tortillas with a moderate amount of cheese both underneath and on top of the mixture. Fry the "sandwiches" over medium heat until tortillas are brown and cheese is melted. Serve with salsa and sour cream.

Chicken Enchiladas 1 cup chopped onion 2 Tbsp vegetable oil 1 tsp chili powder 1 tsp garlic powder 1 tsp cumin 1 (8 oz) pkg cream cheese 6 cups shredded, cooked chicken 3/4 cup bottled salsa 8 oz. cheddar cheese, shredded 1/4 cup black olives 12 corn tortillas 2 cans enchilada sauce Heat oven to 350F. Have two 11x7" baking dishes ready. In a large saucepan cook onion in oil for 5 minutes. Stir in spices. Add cream cheese and cook over low heat. Add chicken and salsa. Stir over medium heat until hot. Remove from heat. Stir in 1-1/4 cups of cheddar cheese and the olives. Wrap tortillas in stacks of 6 in foil. Heat in oven 8 to 10 minutes until warm. Spread about 1/4 cup of enchilada sauce over the bottom of each baking dish. Spoon about 1/3 cup chicken mixture onto each warm tortilla. Roll up >from bottom and arrange seam side down in baking dishes. Top with remaining sauce and sprinkle with cheese. Bake 15 to 20 minutes (30 to 35 if refrigerated) until hot and bubbly.

Chicken with Mushrooms 1 cup sliced fresh mushrooms 2 Tbsp. butter 3 chicken breats, halved, skinless and boneless Salt and pepper, to taste 2-3 Tbsp. oil 4 small onions, sliced 1/8 tsp. garlic powder 1/2 cup dry white wine 2 small tomatoes, cut in wedges and seeded 1/4 tsp. thyme, crushed 1 Tbsp. chopped parsley Saute mushrooms in butter for 2 minutes; set aside. Sprinkle chicken pieces with salt and pepper and saute in hot oil until brown. Remove chicken from skillet and set aside. Reserve drippings. Saute onions in drippings until onions are soft. Stir in wine, garlic, tomatoes, and thyme, scraping bottom of skillet well. Add chicken to the skillet. Cover and simmer for thirty minutes or until chicken is tender. Add sauteed mushrooms. Sprinkle with parsley and serve. Serve on a bed of rice.