4 large sliced yellow courgettes
1 cup chopped green onions
1 cup chopped sharp Cheddar cheese
2 egg whites
4 large carrots
1 bunch green onions, sliced
1 tablespoon minced garlic
1 green bell pepper, minced
1 small sweet onion, minced
Place carrots, onions and cheese in a large bowl. Mix together and refrigerate for at least one hour.
Warm Creamed Chicken Tenderloin Recipe
In a large skillet, saute white chicken over medium-high heat. Drain and reserve. Mix together fondue, milk, sugar, vinegar and brown sugar. Stir in broth, broth, water, milk, chicken, bell pepper, onion cut into 1/2 inch slices, and shredded cheese.
Mix corn up into the skillet and heat until bubbly. Gradually stir into the skillet, starting with the brown sugar. Simmer for 10 to 15 minutes, stirring occasionally, until corn is broken.
Drop carrots into the skillet, cover with salad dressing, and cook over medium heat, stirring occasionally, until carrots are tender. Reduce heat to medium-low, and simmer for 10 minutes. Using a slotted spoon, mix chicken, corn and couscous; dust with remaining white pepper. Season with cilantro and garnish with parsley.