ArcaMax

One large chicken cut up into serving size pieces (breasts, legs, etc.)
1 large white onion chopped
3 - 4 ribs celery chopped
Salt and pepper to taste
1 and 2/3 cup Bisquick baking mix
2/3 cup milk

Place chicken, onion, celery, salt and pepper in large pot. Add water to cover chicken. Cook over medium heat until chicken is cooked through. Remove just chicken from pot and cool. Remove chicken meat from bone and discard skin. Tear chicken into small pieces and return to broth. Bring mixture to a boil. Mix baking mix and milk and add to broth in tablespoon measurements. Reduce heat and cook 10 minutes. Cover and cook 10 minutes. Serve hot.

The Skinny: Use low fat milk. You can remove the skin from the chicken before cooking it to cut out some fat and calories.

Welsh Rarebit

8 slices of thick white bread, crusts trimmed and toasted
4 cups grated Cheddar cheese
2 Tbsp. flour
1/2 cup beer
2 Tbsp. butter
2 tsp. Worcestershire sauce
1/2 tsp. English dry mustard
1 tsp. cayenne pepper

Combine Cheddar cheese and flour. Put cheese/flour mixture in a 3 quart saucepan and combine with beer, butter, Worcestershire sauce, mustard and cayenne pepper. Stir constantly until cheese has completely melted and mixture is smooth. Pour the mixture evenly over the toast and place under a broiler for a minute or two to lightly brown the cheese. Serve immediately.

The Skinny: Use low fat cheese.