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
I substitute heavy cream with a thickened low-fat milk. I blend 1 tablespoon flour into 1 cup…
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When I’m preparing a beef stir-fry, I cut the sirloin into thin strips. But some strips have…
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