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I recently became allergic to fish, and I really miss it. I’ve discovered, however, that many of my recipes for white fish can be easily adapted for chicken breasts. I pound the breast meat a little to give the illusion of a fish fillet and cook it the same what I would prepare the fish. It’s a delicious substitute. Laura H., Beecher, Illinois
To reduce the fat in most muffin, cookie and cake recipes, I use fat-free vanilla yogurt in…
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In an effort to reduce the fat in my family’s diet, I use 97% extra-lean ground beef in any…
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