Sancocho (adapted from WW New Complete Cookbook, P. 136)

This was a different and really interesting Central and South American stew. It says it serves 4, but could really serve 8. Big portions!

Ingredients:

1 tsp corn oil
1/4 pound chicken breast, diced
1/4 pound chicken thigh, diced
1 onion, chopped fine
1 celery stalk, chopped
1/2 red bell pepper, seeded and diced
1 jalapeno pepper, seeded and minced
2 tsp ground cumin
3 cups chicken broth
4 plum tomatoes, chopped
1 sweet potato, baked and mashed
1 sweet potato, peeled and diced
1/2 cup thawed frozen corn kernels
2 cups cooked long-grain rice

1. In a medium nonstick skillet, heat oil. Saute chicken 4-5 minutes. Transfer to a plate.

2. In skillet, saute the onions 5-7 minutes. Add celery, bell pepper, jalapeno and cumin; cook, stirring, 3 minutes. Stir in broth, tomatoes, mashed potato and sweet potato; bring to a boil. Reduce heat and simmer, covered, until potato is tender, about 10 minutes. Add chicken and corn; simmer 10 minutes longer. Serve with rice.

Pasta Bolognese with Mushrooms (Adapted from WW In No Time)

I think this is my new favorite spaghetti. It should serve 6-8.

Ingredients:

4 tsp olive oil
1/2 onion, finely chopped
8 garlic cloves, sliced
1 pound ground turkey
12 ounces sliced fresh mushrooms
1 tsp salt
1 tsp ground pepper
16 ounces tomato sauce
4 tbsp balsamic vinegar
1 pound spaghetti

1. Bring about 5 quarts water to a boil. Cook pasta as per package instructions.

2. Heat oil in large nonstick skillet over medium-high heat. Add onion and garlic; cook, stirring frequently, about 4 minutes. Add turkey and cook about 3 minutes. Add mushrooms, salt, and pepper; cook, stirring occasionally, about 2 minutes. Add tomato sauce and vinegar; bring to a simmer.

3. Add pasta to mushroom/meat mixture. ENJOY!

Chocolate Cherry Bars (Adapted from Betty Crocker's Triple-Chocolate Cherry Bars)

This makes a devilishly delicious dessert. The only fat is in the mix. I used one with 4 grams of fat per serving, but some mixes only have 2.5 grams.

Ingredients:

I box chocolate fudge cake mix
1 can (21-ounce) cherry pie filling
2 eggs beaten (I use 1/2 cup egg substitute)
As much fat-free whipping cream as you want

1. Heat oven to 350 degrees (325 degrees for dark or nonstick pans).
2. Grease and flour pan (13X9) or pans.
3. In large bowl, gently mix cake mix, cherry pie filling and eggs. Carefully spread in pan.
4. Bake large pan for 30-35 minutes or 2 small pans for about 25-30 minutes.
5. Cool. Serve with fat free whipped topping (or frosting if you don't mind the fat).

The original recipe tells you to add a cup of miniature chocolate chips to the mix. It is delicious with them. But alas, I couldn't have my cake (with chocolate chips) and eat it too.

Turkey Lasagna (adapted from WW Simply the Best, p. 146)

I am not a huge fan of lasagna with red sauce, however; this one is quite nice. Very mild and low in fat. It was nice using the no-boil lasagna noodles. It comes in an 8-ounce package which will give you 12 noodles. I felt okay about seconds. This recipe serves 6 most heartily.

Ingredients:

2 tsp olive oil
20 ounces ground skinless turkey breast
1 onion, finely chopped
One 28-ounce can whole tomatoes, coarsely chopped
One 6-ounce can tomato past
1/4 cup grate Parmesan cheese
1 tsp dried basil
1 tsp dried oregano
1/2 tsp sugar
12 no-boil lasagna noodles
2 cups nonfat cottage cheese
1 cup shredded part-skim mozzarella cheese

1. Preheat oven to 350 degrees.

2. In large nonstick saucepan, heat the oil. Add turkey and onion; cook, stirring as needed until turkey is browned and onion is softened, about 5 minutes.

3. Stir in tomatoes, tomato paste, Parmesan cheese, basil, oregano and sugar; bring to a boil. Reduce heat and simmer, uncovered, until flavors are blended, about 5 minutes.

4. Spoon one-third of sauce in the bottom of a 13X9 inch baking pan; top with 3 of the noodles; spread with half of the cottage cheese, and top with 3 more noodles. Repeat the layering once more, ending with noodles. Repeat the layering once more, ending with sauce. Sprinkle mozzarella cheese evenly on top.

5. Bake, covered, 1 hour; uncover and bake until cooked through and golden, about 10 minutes longer. Let stand 10 minutes before serving.

Cherry Angel Food Cake

Oh My! This easy, delicious angel food cake really is sinless. It has no fat. I will repeat that. NO FAT! If you top it with fat-free whipped topping, you can have your cake and eat it too! Thank you Edie for a great idea! Try this using crushed pineapple instead of the cherry pie filling and I think you will be delighted.

Heat oven to 350 degrees

Ingredients:

1 Angel Food Cake Mix
1 20-ounce can lite cherry pie filling
Lite or fat-free Whipped Cream (for top)

Mix Angel Food Cake Mix and pie filling together by hand. Pour into ungreased 9X13 inch baking pan. Cook for approximately 30 minutes. Cool. Cut into nice sized squares and put a dollop of whipped cream on top.

Baked Chicken and Ziti (WW Simply the Best, p. 126)

This quasi lasagna serves 4, has 381 calories, 5 grams of fat, 3 grams of fiber, 31 grams protein and 52 grams carbs. I cheated and put extra salt on my serving with a sprinkling of shredded Parmesan. I borrowed the recipe (book) from my friend and co-worker Jeri. It was delicious.

Ingredients:
1/2 LB skinless, boneless chicken breasts, cut in strips
1 onion, chopped
2 garlic cloves, minced
One 28-ounce can crushed tomatoes
1 tsp Italian herb seasoning
1/4 tsp black pepper
2 cups ziti or penne
2/3 cup nonfat ricotta cheese
1/3 cup shredded part-skim mozzarella cheese
2 tbsp grated Parmesan cheese

1. Spray a large nonstick skillet with cooking spray; heat. Add chicken and cook, turning as needed for about 5 minutes.

2. Preheat oven to 375 degrees

3. Spray same skillet with nonstick cooking spray. Add onion and garlic, cook, stirring as needed, until softened, about 5 minutes. Add tomatoes, Italian seasoning and pepper, bring to a boil. Reduce heat and simmer, uncovered, stirring as needed, until mixture is thickened slightly, 8-10 minutes.

4. Meanwhile, cook the ziti or penne according to package directions. Drain and mix with ricotta cheese.

5. Pour half of the tomato mixture into 13X9 inch baking pan, layer with the ziti mixture, the chicken and the remaining tomato mixture. Sprinkle with the cheeses. Bake until hot and bubbling and the cheese is melted, 15-20 minutes.