INGREDIENTS

2 10 3/4- ounce cans condensed reduced fat cream of chicken soup undiluted

1 10-ounce package frozen chopped spinach, thawed, drained and squeezed dry

1 9-ounce package frozen diced cooked chicken

1 8-ounce carton reduced fat sour cream

1 cup 1% low fat milk

1/2 cup grated Parmesan cheese

1/3 cup chopped onion

1/3 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon ground nutmeg

9 uncooked lasagna noodles

cooking spray

1 cup shredded part skim mozzarella cheese

DIRECTIONS

1.  Combine first 10 ingredients in a large bowl.

2.  Place 3 uncooked lasagna noodles in bottom of a 5 quart electric slow cooker coated with cooking spray, breaking noodles in half as necessary to fit slow cooker.

3.  Spread 1/3 of spinach mixture over noodles, sprinkle with 1/3 cup mozzarella cheese. Layer 3 more noodles, half of remaining spinach mixture and 1/3 cup mozzarella cheese. Top with remaining noodles and spinach mixture; sprinkle with remaining 1/3 cup mozzarella cheese.

4.  Cover with lid; cook on high heat setting 1 hour.

5.  Reduce to low heat setting and cook 5 hours or until pasta is done.

8 servings.

INGREDIENTS

1 cup regular oats

1/2 cup honey

2 tablespoons butter

1 1/2 teaspoons salt

2 cups boiling water

1 package dry yeast (about 2 1/4 teaspoons)

1/3 cup warm water (100° to 110°)

1/4 cup flax seed meal

3 cups whole wheat flour (about 14 1/4 ounces)

1+1/2 cups all-purpose flour (about 6 3/4 ounces), divided

Cooking spray

1 teaspoon water

1 large egg

1 tablespoon regular oats

1 tablespoon poppy seeds

1 tablespoon sesame seeds

DIRECTIONS

1.  Combine the first 4 ingredients in a large bowl, and add 2 cups boiling water, stirring until well blended. Cool to room temperature.

2.  Dissolve yeast in 1/3 cup warm water in a small bowl; let stand 5 minutes.

3.  Add yeast mixture to oats mixture; stir well. Stir in flax seed meal.

4.  Lightly spoon flours into dry measuring cups; level with a knife. Gradually add 3 cups whole wheat flour and 1 cup all-purpose flour to oats mixture; stir until a soft dough forms.

5.  Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); adding enough of remaining all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

6.  Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into the dough. If indentation remains, the dough has risen enough.) Punch dough down, and let rest for 5 minutes.

7.  Divide dough in half; cut each half into 12 equal portions. Working with one portion at a time (cover remaining dough to prevent from drying), shape each portion into an 8-inch rope. Tie each rope into a single knot; tuck top end of rope under bottom edge of roll. Place each roll on a baking sheet coated with cooking spray. Cover with plastic wrap coated with cooking spray; let rise in a warm place (85°), free from drafts, for 30 minutes or until doubled in size.

8.  Preheat oven to 400°.

9.  Combine 1 teaspoon water and egg in a small bowl; brush egg mixture over rolls. Combine 1 tablespoon oats, poppy seeds, and sesame seeds; sprinkle evenly over rolls.

10.  Bake at 400° for 15 minutes or until golden. Cool on wire racks.

Yield: 24 rollS CALORIES 138 (18% from fat); FAT 2.7g (sat 0.9g,mono 0.7g,poly 0.9g); IRON 1.4mg; CHOLESTEROL 13mg; CALCIUM 22mg; CARBOHYDRATE 25.6g; SODIUM 160mg; PROTEIN 4.3g; FIBER 2.9g
Cooking Light, JANUARY 2008

INGREDIENTS

4 cups grilled chicken breast
12 ounces cooked pasta
½ cup chopped white onion
3 garlic cloves
3 tablespoons butter
1 can cream of chicken soup
1 can cream of celery soup
1 cup sour cream
2 ounces cream cheese
2 teaspoons chili powder
2 ½ teaspoons cumin
1 teaspoon ground red pepper
1 (4 ounce) can chopped green chilies
1 cup shredded monterey jack cheese
1 cup cheddar cheese
1 avocato
Juice from half of a lime
1 can black beans
1 tablespoon cilantro

DIRECTIONS

Preheat oven to 375°

Grill chicken breast and set aside

Cook pasta

Combine cream of chicken soup, cream of celery soup, sour cream, cream cheese, chili powder, cumin, ground red pepper, green chilies, cheese, avocato, lime, black beans and cilantro

Sautes onion and garlic in butter

Mix pasta, sauce, and sauted onion

Place in casserole dish and bake for 25 minutes

Serve with grilled chicken breasts on top

INGREDIENTS

1.25 lb ground beef (ground turkey is an excellent substitute)

1 onion, diced

2 eggs, slightly beaten

1/3 cup bread crumbs

1/2 cup quick cooking oats

1 tsp dried basil

3/4 tsp garlic powder

1/3 cup ketchup

1/8 cup yellow mustard

1/4 tsp salt

1 tbsp chili garlic paste (optional – spicy!)

DIRECTIONS

1. Preheat oven to 350 degrees F.

2. Lightly grease a 12-cup muffin tin with cooking spray.

3. Combine all ingredients in a mixing bowl and mix with hands.

4. Press meatloaf mixture in equal parts into muffin tin.

5. Cook for 35-40 minutes, until the tops of the meatloaves are browned, and most of the liquid has cooked off.

Yield: 12 mini meatloaves

INGREDIENTS

1/3 cup butter

3/4 cup white sugar

2 eggs

1 teaspoon vanilla extract

1/4 teaspoon almond extract

2 teaspoons orange zest

2 1/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1/8 teaspoon ground nutmeg

1/4 teaspoon salt

1/2 cup toasted almond pieces

1/2 cup chopped, dried cranberries

1 cup semisweet chocolate chips

DIRECTIONS

1. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a large baking sheet.

2. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, vanilla, almond extract, and zest. Combine flour, baking powder, nutmeg, and salt. Stir into the creamed mixture until just blended. Mix in almonds and cranberries. Divide dough into two pieces. Form into long flat loaves about 1/2 inch tall and 12 inches long. Place the loaves 2 inches apart on the prepared baking sheet.

3. Bake in preheated oven for 25 minutes, or until a light golden brown. Cool on a wire rack for 5 minutes.

4. With a serrated knife, cut diagonally into slices about 1/2 inch thick. Lay the slices flat on the baking sheet. Bake for 10 minutes, turning over once. Transfer to a wire rack to cool.

5. Place chocolate chips into a small, microwave-safe bowl. Melt chocolate in the microwave, stirring every 20 to 30 seconds until smooth. Use a spatula to spread chocolate onto one side of each cookie or put melted chocolate in small plastic bag, snip a tiny corner from the bag and drizzle over biscotti. Let stand at room temperature until set. Store biscotti at room temperature in an airtight container.

INGREDIENTS

2 medium sweet potatoes

5 medium yellow flesh potatoes (I used the Green Giant Klondike Rose potatoes)

1/4 tsp salt

2 tbsp unsalted butter (cut into two equal pieces)

1 garlic bulb

1 tbsp olive oil

1 1/2 cup sour cream

1/8 cup chopped fresh chives

DIRECTIONS

1. Preheat oven to 350 degrees.

2.  Chop the top off the garlic bulb, so that all cloves are exposed. Set on a square of  aluminum foil and drizzle with olive oil. Wrap the garlic in the foil and roast in oven for 45 minutes. Remove from oven, unwrap garlic, and set aside to cool to handling temperature.

3.  While the garlic is roasting, Peel all potatoes and make sure they are all the same size (chop larger potatoes if needed) – this helps all the potatoes to cook evenly.

4.  In a large pot, add potatoes, enough water to cover the potatoes, and 1/4 tsp salt. Boil over medium-high heat for approximately 30 minutes, until a fork or knife can cut through the potatoes like butter – this means the potatoes are cooked enough to mash!

5.  Drain water from the pot, and while the potatoes are still hot, add 2 tbsp butter. Stir to mix the butter into the potatoes while it’s melting.

6.  Mash the potatoes with a handheld masher. Cover the pot to keep the potatoes warm until the garlic is ready.

7. When the garlic is ready to handle, transfer the potatoes to a mixing bowl. Squeeze the garlic bulb like a tube of toothpaste into the potatoes. Add sour cream. Using a handheld mixer, beat on medium speed to combine and create a creamy texture.

8. Finally, add chives and beat just to combine.

ENJOY!

INGREDIENTS

1 cup margarine/butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
3 eggs
3 1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cream of tartar
1 1/3 cups Heath Toffee bits

DIRECTIONS

Heat oven to 350°. Lightly grease cookie sheet.

Beat butter, sugars, vanilla, and salt until blended. Add eggs; beat well. Stir together flour, baking soda, and cream of tartar; gradually add to butter mixture, beating until blended. Stir in toffee bits.

Drop by heaping teaspoons onto cookie sheets. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove to wire rack, cool completely.

Yield: Approximately 6 dozen cookies

INGREDIENTS

1 cup whole wheat flour
1/2 cup all-purpose flour
1 cup regular oats
3/4 cup packed brown sugar
1 tablespoon wheat bran or oat bran
2 teaspoons baking soda
1/4 teaspoon salt
1 cup plain fat-free yogurt (may use part kefir milk for a little zing!)
1 cup mashed ripe banana (may use 1/2 cup unsweetened applesauce + 1/2 cup banana)
1 large egg
1 cup chopped pitted dates or other chopped dried fruit
3/4 cup chopped walnuts or pecans
1/2 cup chopped dried pineapple or other fruit
2-3 tablespoons ground flax seed

DIRECTIONS

Preheat oven to 350°.

Place 18 muffin cups liners in muffin cups.

Coat liners with cooking spray.

Lightly spoon flours into dry measuring cups, and level with a knife.

Combine flours and next 5 ingredients (through salt) in a large bowl; stir with a whisk.

Make a well in center of mixture.

Combine yogurt, banana, and egg; add to flour mixture, stirring just until moist.

Fold in dates, walnuts, and pineapple. Spoon batter into prepared muffin cups.

Note: Substitute apricots, raisins, any chopped dried fruit or fresh blueberries for chopped pitted dates, if you like.

Sprinkle evenly with flaxseed.

Note: Some bakers recommended stirring flax seed into batter and using wheat germ or turbanado/natural sugar for nice, crunchy topping.

Bake at 350° for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.

Complete your breakfast with fat-free yogurt and fruit.

Yield: 18 servings (serving size: 1 muffin)