Low Calorie Salsa

--------------------------------------------------------------------------------

Serving Size : 6 - 8 servings.
Category : Salsas


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoon Instant minced onion
16 ounces Tomatoes, crush
1 tablespoon Chili powder
1 dash Red pepper, ground
3 tablespoon Water
1/4 cup Chopped green pepper
1/4 Arlic powder



Ready, set, cook!



In medium sized bowl, combine all ingredients; mix well. Place in
covered container; chill until ready to serve.

Pumpkin-Gingerbread Streusel Cake

Streusel Ingredients:
1/4 cup firmly packed brown sugar
1/4 cup all-purpose flour
1/2 cup chopped pecans or walnuts
2 tablespoons cold LAND O LAKES® Butter

Cake Ingredients:
1 1/4 cups granulated sugar
1/2 cup LAND O LAKES® Butter, softened
2 1/2 cups all-purpose flour
1 cup cooked pumpkin
1/2 cup milk
1/4 cup full flavor (dark) molasses
2 large eggs
1 tablespoon pumpkin pie spice*
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt

Topping Ingredients:
1 cup caramel ice cream topping, heated
Heat oven to 350°F. Combine all streusel ingredients except butter in
small bowl; cut in 2 tablespoons butter until mixture resembles coarse
crumbs. Set aside.
Combine sugar and 1/2 cup butter in large mixer bowl. Beat at low
speed, scraping bowl often, until creamy (2 to 3 minutes). Reduce
speed to low; add all remaining cake ingredients. Beat until well
mixed (1 to 2 minutes).
Pour cake batter into greased 13x9-inch baking pan. Sprinkle evenly
with streusel. Bake for 30 to 40 minutes or until toothpick inserted
in center comes out clean.
Serve cake warm or cool with ice cream topping.
Makes 16 servings.

*Substitute 1 1/2 teaspoons ground cinnamon, 3/4 teaspoon ground
ginger, 1/4 teaspoon ground cloves and 1/4 teaspoon ground nutmeg.

TIP: To make homemade caramel sauce, combine 1/2 cup LAND O LAKES®
Butter, 1 1/4 cups brown sugar and 2 tablespoons corn syrup in 2-quart
saucepan. Cook over medium-high heat, stirring occasionally, until
mixture comes to a full boil (5 to 8 minutes). Boil 1 minute, stirring
constantly. Stir in 1/2 cup whipping cream; return to a boil (1
minute). Remove from heat; stir in 1 teaspoon vanilla.

TIP: Leftover pumpkin? Combine 1 (8-ounce) package softened cream
cheese with 1 cup powdered sugar in small mixer bowl. Beat at low
speed until creamy. Add 3/4 cup pumpkin, 1 teaspoon pumpkin pie spice
and 1 teaspoon vanilla. Beat at low speed until creamy. Serve as a dip
with fresh fruit slices or gingersnap cookies, or as a spread for
bagels. Makes 1 3/4 cups dip.

Nutrition Facts (1 serving)
Calories: 330
Fat: 11 g
Cholesterol: 45 mg
Sodium: 410 mg
Carbohydrates: 55 g
Dietary Fiber: 2 g
Protein: 5 g

Swanson(R) Rosemary Chicken & Roasted Vegetables
from Campbell's Kitchen


Prep Time: 15 min. - Bake Time: 1 hr. 30 min.


3-lb. whole broiler-fryer chicken
1 tbsp. butter OR margarine, melted
4 medium red potatoes, quartered
2 cups fresh OR frozen baby whole carrots

2 stalks celery, cut into chunks
12 small white onions, peeled
1 1/2 tsp. chopped fresh rosemary OR 1/2 tsp. dried rosemary leaves,
crushed
1 cup Swanson(R) Chicken Broth (regular, Natural Goodness(TM) or
Certified Organic)


Directions:
BRUSH chicken with butter. Place chicken and vegetables in roasting
pan. Sprinkle with rosemary. Mix broth and orange juice and pour half
of broth mixture over all.
ROAST at 375°F. 1 hr.
STIR vegetables. Add remaining broth mixture to pan. Roast 30 min. or
until done. Serves 4.
To quickly peel onions, pour boiling water over onions and let stand
5 min. Then slip off skins.


Nutrition Information:
With Swanson(R) Chicken Broth: Nutritional Values Per Serving:
Calories 398, Total Fat 12g, Saturated Fat 3g, Cholesterol 99mg,
Sodium 499mg, Total Carbohydrate 37g, Dietary Fiber 5g, Protein 36g,
Vitamin A 366%DV, Vitamin C 68%DV, Calcium 7%DV, Iron 13%DV With
Swanson(R) Natural Goodness Chicken Broth: Nutritional Values Per
Serving: Calories 398, Total Fat 11g, Saturated Fat 3g, Cholesterol
97mg, Sodium 397mg, Total Carbohydrate 37g, Dietary Fiber 5g, Protein
36g, Vitamin A 366%DV, Vitamin C 68%DV, Calcium 7%DV, Iron 13%DV



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http://www.campbellkitchen.com/kitch...77&ENC=& ENC;

Holiday yam bake
Ingredients
1 can (40 oz.) yams, drained
1 can (8 1/2 oz) crushed pineapple and juice
2 Tbs. light brown sugar
2 Tbs. butter or margarine, melted
3 Tbs. chopped pecans
3/4 cup miniature marshmallows
Pam cooking spray
Directions
Drain yams and mash well. Drain pineapple, reserve liquid. Add
juice to yams, sugar, and butter. Beat well. Stir in pineapple
and pecans. Coat inside of 1-1/2 quart casserole with Pam. Spoon
in mixture. Bake 20 minutes at 350. Sprinkle with marshmallows.
Bake 10 minutes longer.
Makes 8 servings

Pasta with Garlic and Olive Oil Sauce (two ways)

Makes 4 servings

Ingredients:

1 pound pasta (angel hair or thin spaghetti)
1/3 cup extra virgin olive oil
3 cloves garlic chopped fine
1 hot red chili pepper chopped (more or less to taste)
sea salt to taste (fleur de sel)
2 tablespoons parsley coarsely chopped

Preparation:

The sauce can be served either cooked or uncooked with the pasta.

Cook the pasta according to the directions on the package.

Place the olive oil, garlic and hot pepper in a small saucepan over a
medium low heat. Cook and stir the sauce until the garlic just starts
to turn a pale color and remove from the heat.

Toss the cooked pasta with the oil in the saucepan turning it several
times. Sprinkle lightly with the fleur de sel (we like the crunchy
texture of this salt) and all of the parsley. Toss several more times
and serve immediately.

To serve the sauce uncooked, place all the ingredients in a warm
serving bowl except for salt and parsley. Add the cooked pasta and
toss several times to coat. Add the salt and parsley tossing several
more times before serving.

Options: Peeled fresh, raw and seeded tomatoes coarsely chopped and
chopped fresh basil leaf.

Grilled Swordfish Sicilian Style

Makes 4 servings

Ingredients:

4 swordfish steaks approximately 1/2 inch thick
salt to taste
2 tablespoons fresh lemon juice
1 teaspoon dried oregano
1/4 cup extra virgin olive oil
fresh ground pepper to taste

Preparation:

Preheat the grill 10 to 15 minutes before cooking.

Mix the salt (1 teaspoon or more if needed) and lemon juice together
in a small bowl until the salt is dissolved. Add the oregano and blend
it in with the lemon juice.

Slowly add the olive oil blending it into the mixture. Add pepper to
taste and stir.

Place the swordfish steaks on the grill and cook for approximately 2
minutes per side or until the grill marks begin to show. Remove the
steaks to a warm platter. Pierce each steak with a fork in several
places so that they can better absorb the sauce.

Mix the sauce with a spoon and drizzle it at the same time over the
swordfish steaks spreading it evenly with the spoon over each piece.
Serve immediately.

Roasted Asparagus

Makes 4 servings

Ingredients:

2 pounds medium sized asparagus
2 tablespoons extra virgin olive oil
sea salt (fleur de sel) and freshly ground black pepper to taste

Preparation:

Preheat the oven to 400 degrees.

While oven is heating rinse, trim and peel the asparagus snapping off
the woody ends and pat dry.

Place the asparagus in a baking dish that will hold them in a single
layer and drizzle with the olive oil. Lightly toss them so they all
become coated with the oil and bake for 15 minutes.

Move the asparagus around every 5 minutes so that they can cook more
evenly. During the last 5 minutes sprinkle the asparagus with salt and
pepper. Remove from the oven and serve immediately or allow them to
cool and serve at room temperature.

ArcaMax Recipes 09/30/2005

Creamy Tarragon Dip
Tangy Chicken Pasta Salad
Parmesan Zucchini
Chocolate Cake with Raspberry Sauce

We hope you enjoy this menu that serves 6 to 8.
_______________________________________
Appetizer
_______________________________________

Creamy Tarragon Dip

1 8-oz. package cream cheese, softened
1/2 cup sour cream
1 clove garlic, minced
1 Tbsp. fresh tarragon, chopped
1/4 cup green onions, chopped
1 tsp. fresh lemon juice

Combine all ingredients in a blender or food processor until
smooth. Serve with fresh raw vegetables, crackers or toasted
bread pieces. Tarragon adds a nice flavor to the traditional
cream cheese and sour cream base.

The Skinny: Use light cream cheese and sour cream.
_______________________________________
Main Course
_______________________________________

Tangy Chicken Pasta Salad

1 pound Penne pasta cooked according to package directions,
drained and cooled
1 13-oz. bottle zesty Italian dressing (Add as needed to taste)
2 cups cooked chicken breasts cut into bite-sized pieces
1 cup sliced pepperoni or salami
1 cup black olives, sliced
1 cup cubed mozzarella cheese
1 pint small cherry or grape tomatoes

Combine all ingredients in a large bowl and toss. Chill for about
1 hour before serving.

The Skinny: Use fat free dressing, skinless chicken breasts,
low fat turkey pepperoni and low fat cheese.

Parmesan Zucchini

4 - 6 fresh zucchini, coarsely chopped
1/4 cup butter
Salt and pepper to taste
1 Tbsp. fresh lemon juice
2/3 cup fresh grated Parmesan cheese

Saute zucchini in butter with salt, pepper and lemon juice,
sprinkle with Parmesan cheese and serve.

The Skinny: You could leave out the Parmesan cheese but then
it wouldn't be Parmesan Zucchini, would it?
_______________________________________
Dessert
_______________________________________

Chocolate Cake with Raspberry Sauce

2 cups all-purpose flour
1 and 1/4 cups sugar
1 and 1/3 cups buttermilk
2 eggs
2/3 cup unsweetened cocoa
1 and 1/2 cups butter, softened
2 tsp. baking powder
1 tsp. baking soda
2 tsp. vanilla extract

Combine all ingredients in a large bowl and beat with a hand
mixer for several minutes until a batter forms. Pour into a
greased 13 x 9-inch baking pan and bake at 350 for about 30
minutes or until toothpick comes out clean. Allow to cool for
about 1 hour before slicing and serving with raspberry sauce,
recipe to follow.

Raspberry Sauce

1 10-oz. package frozen raspberries
1/4 cup sugar
1 Tbsp. orange flavored liquor or 1 tsp. orange extract
1 tsp. fresh lemon juice

Place all ingredient sin a blender and puree, pour over cake
just before serving.

The Skinny: Use your favorite sugar and egg substitute.
_______________________________________
Grocery List
_______________________________________

1 8-oz. package cream cheese, softened
1/2 cup sour cream
1 clove garlic
1 Tbsp. fresh tarragon, chopped
1/4 cup green onions, chopped
2 tsp. and 1 Tbsp. fresh lemon juice
1 pound Penne pasta cooked according to package directions,
drained and cooled
1 13-oz. bottle zesty Italian dressing (Add as needed to taste)
2 cups cooked chicken breasts cut into bite-sized pieces
1 cup sliced pepperoni or salami
1 cup black olives, sliced
1 cup cubed mozzarella cheese
1 pint small cherry or grape tomatoes
4 - 6 fresh zucchini, coarsely chopped
1/4 cup butter
2/3 cup fresh grated Parmesan cheese
2 cups all-purpose flour
1 and 1/2 cups sugar
1 and 1/3 cups buttermilk
2 eggs
2/3 cup unsweetened cocoa
1 and 1/2 cups butter, softened
2 tsp. baking powder
1 tsp. baking soda
2 tsp. vanilla extract
1 10-oz. package frozen raspberries
1 Tbsp. orange flavored liquor or 1 tsp. orange extract

Braised Beef Short Ribs
from Campbell's Kitchen


Prep Time: 20 min. - Cook Time: 1 hr. 45 min.


3- to 4-lb. beef short ribs, cut into serving-size pieces
Ground black pepper
1 tbsp. olive oil
2 stalks celery, coarsely chopped
1 large carrot, coarsely chopped
1 large onion, coarsely chopped
3 medium Italian plum tomatoes, chopped
3 cloves garlic, minced
1 cup Swanson(R) Beef Broth
1/2 cup dry red wine
2 tbsp. balsamic vinegar
1 tbsp. chopped fresh rosemary OR 1 tsp. dried rosemary leaves,
crushed
1 bay leaf
2 tbsp. all-purpose flour
1/4 cup water


Directions:
SPRINKLE ribs with black pepper. Heat oil in large skillet. Add ribs
and cook until browned. Remove ribs.
ADD celery, carrot, onion, tomatoes and garlic and cook until tender.
Add broth, wine, vinegar, rosemary, bay leaf and ribs. Heat to a boil.
Cover.
COOK over low heat 1 hr. 15 min. or until ribs are done. Remove ribs
and keep warm. Mix flour and water. Add to pan juices. Cook and stir
until mixture boils and thickens. Remove bay leaf. Serve ribs with
sauce. Serves 6.
Swanson Kitchen Tip: This recipe is also great using Swanson(R) Lower
Sodium or Certified Organic Beef Broth in place of the regular beef
broth.





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Pork & Rice Casserole

6 boneless pork loin chops, 3/4-inch thick
2 tablespoons shortening OR vegetable oil
2 cups long-grain rice
1 envelope onion soup mix (1/2 of a 2-ounce box)
1 (4-ounce) can sliced mushrooms
1 (2-ounce) jar diced OR sliced pimientos, drained
Hot water
Heat oven to 350 degrees F.
In large skillet brown chops, 3 at a time, in hot shortening or oil
for 1 to 2 minutes on each side.
Spread uncooked rice in 9x13-inch baking dish.
Measure 1 tablespoon dry onion soup mix; set aside. Sprinkle remaining
dry onion soup mix over rice.
Drain mushrooms, reserving liquid. Arrange mushrooms and pimiento over
rice.
Add enough hot water to reserved mushroom liquid to make 3 cups total
liquid; pour over rice.
Arrange chops on top. Sprinkle with 1 tablespoon dry onion soup mix.
Cover baking dish with foil.
Bake for 45 minutes (time required to cook rice). Uncover and continue
baking until excess liquid evaporates.
Let stand for 10 minutes before serving.

Serves 6.

Nutrition Facts
Calories 513 calories
Protein 30 grams
Fat 17 grams
Sodium 534 milligrams
Cholesterol 73 milligrams
Saturated Fat 6 grams
Carbohydrates 58 grams
Fiber 2 grams

Escalloped Apples Waldorf Special
Category: Apple, Salads, Side-dishes
Yield: 4 servings
1 pkg (12-oz.) STOUFFER'S® frozen Harvest Apples, prepared according
to pkg. directions, chilled
1/2 cup seedless red grapes
1/3 cup chopped walnuts or pecans, toasted
1/4 cup diced celery
1 bag salad greens

Procedures
COMBINE escalloped apples, grapes, nuts and celery.
Serve over salad greens.

Grandma Bahrt's Salmon Piroghi

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Serving Size : 6 servings.
Category : Salmon


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups cooked salmon -- coarsely flaked
pastry for a 2-crust -- 9" pie
1 tablespoon butter melted
2 cups rice -- * see note
1 tablespoon lemon juice -- flavored with
1/8 teaspoon nutmeg
4 hard-boiled eggs -- sliced
1/4 cup butter -- melted
2 tablespoons chives -- chopped
salt -- to taste
fresh-cracked pepper -- to taste
onion salt -- to taste
-----egg glaze-----
1 egg yolk -- beaten with
1 tablespoon milk



Ready, set, cook!



* cooked in chicken stock. Line a 9" pie pan with pastry dough and
brush it with 1 tablespoon melted butter. Bake at 425 just until dough
begins to color (5-8 minutes). Pat half the rice on bottom and sides
of crust. Add salmon in an even layer and sprinkle it with the
nutmeg-flavored lemon juice. Add egg slices and season to taste with
salt and pepper. Top this with remaining rice and pour over all the
1/4 cup butter-chive mixture. Adjust top crust; flute edges, vent
crust and paint it with Egg Glaze. Bake at 400 about 35 minutes. If
crust browns too quickly, cover top loosely with foil. Add a light
sprinkling of onion salt just before serving and garnish with sprigs
of parsley lightly dipped in paprika. Cut in wedge size servings and
serve with a fresh spinach salad and croissants. Adapted from a recipe
in "National Fisherman" magazine, July, 1985

ArcaMax Recipes 09/28/2005

Hot Macadamia Dip
Grilled Tuna Steaks with Avocado Salsa
Orange Date Squares

We hope you enjoy this menu that serves 6 to 8.
_______________________________________
Appetizer
_______________________________________

Hot Macadamia Dip

1 8-oz. package cream cheese, softened
4 oz sour cream
1 clove garlic, minced
1 Tbsp. green onions, chopped
1 tsp. prepared horseradish
1/2 cup macadamia nuts, chopped
Salt and pepper to taste

Combine all ingredients together and mix well. Place in a
baking dish and bake at 350 degrees for 15 minutes. Serve
warm with assorted crackers or crusty bread.

The Skinny: Macadamia nuts are notorious for their high
fat and calorie content. If you are watching the fat and
calories you may want to take it easy on this dish. You
should definitely use low fat cream cheese and sour cream.

_______________________________________
Main Course
_______________________________________

Grilled Tuna Steaks with Avocado Salsa

6 - 8 tuna steaks (about 4 to 6 oz each)
1/4 cup olive oil
1 tsp. dried thyme
1 tsp. dried oregano
1 clove garlic, minced
Juice of 1 lemon

Place tuna steaks in a shallow pan. Combine next 5
ingredients and pour over tuna. Place in the refrigerator
and marinate for 1 hour before cooking. Place on a medium-hot
grill for about 5 minutes per side. Serve with avocado salsa
recipe to follow. You can substitute other types of fish
for the tuna such as trout, sea bass or swordfish.

The Skinny: Tuna contains those omega fatty acids that
are good for you.

Avocado Salsa

2 ripe avocadoes, peeled, pitted and diced
1 small sweet onion, chopped
1 15-oz. can black beans, drained and rinsed
1 tomatoes, diced
Juice of 2 limes
1/4 cup olive oil
2 jalapeno peppers, seeded and chopped
1/4 cup fresh cilantro, chopped
2 cloves garlic, minced
Salt and pepper to taste

Combine all ingredients in a bowl and allow to sit while
fish is marinating to allow flavors to blend.

The Skinny: Avocados have some issues with fat but it is
supposed to be the good kind of fat.
_______________________________________
Dessert
_______________________________________

Orange Date Squares

1 cup dates, chopped
2/3 cup dark brown sugar
1/2 cup water
1/2 cup butter
6-oz. semi-sweet chocolate chips
2 eggs, beaten
1/3 cup orange juice
1/3 cup milk
1 tsp. baking soda
1 and 1/4 cups all-purpose flour
1/2 tsp. salt
2/3 cup walnuts, chopped

Place dates, brown sugar, water and butter in a saucepan
and simmer until dates are soft. Remove from heat and add
chocolate chips. Add eggs, orange juice and milk and stir.
Combine baking soda, flour, salt and walnuts and fold into
date mixture. Pour into a greased 13 x 9-inch baking pan
and bake for 30 minutes at 350 degrees. Allow to cool and
prepare glaze and drizzle over bars. Cut into squares and
serve.

The Skinny: Use your favorite sugar and egg substitute,
reduced sugar orange juice and low fat milk.

Glaze

3 cups confectioner's sugar
1 Tbsp. grated orange zest
1/3 cup milk

Combine ingredients and mix well.

The Skinny: Use your favorite sugar substitute and low fat milk.
_______________________________________
Grocery List
_______________________________________

1 8-oz. package cream cheese
4 oz sour cream
1 clove garlic
1 Tbsp. green onions, chopped
1 tsp. prepared horseradish
1/2 cup macadamia nuts, chopped
6 - 8 tuna steaks (about 4 to 6 oz each)
1/2 cup olive oil
1 tsp. dried thyme
1 tsp. dried oregano
3 cloves garlic
Juice of 1 lemon
2 ripe avocados
1 small sweet onion
1 15-oz. can black beans
1 tomato
Juice of 2 limes
2 jalapeno peppers
1/4 cup fresh cilantro, chopped
1 cup dates, chopped
2/3 cup dark brown sugar
1/2 cup butter
6-oz. semi-sweet chocolate chips
2 eggs
1/3 cup orange juice
2/3 cup milk
1 tsp. baking soda
1 and 1/4 cups all-purpose flour
2/3 cup walnuts, chopped
3 cups confectioner's sugar
1 Tbsp. grated orange zest

Kung Tom Yam
(Thai Prawn Soup)
2 pounds small raw prawns
1 tablespoon vegetable oil
8 cups hot water
1 1/2 teaspoons salt
2 stalks lemon grass or 4 strips lemon rind, peeled thinly
4 lemon or other citrus leaves
2 or 3 fresh whole birdseye chilies
1/2 pound fresh mushrooms, halved or quartered
1 tablespoon fish sauce
1/2 cup fresh lemon juice
2 tablespoons chopped fresh cilantro leaves (no stems)
4 green onions (green tops included), chopped
2 ripe tomatoes, quartered (optional)
Cooked rice
Wash, shell (save the shells) and de-vein prawns. Heat oil in large
soup pot and saute shells until they turn pink. Add hot water, salt,
lemon grass or rind, citrus leaves and whole chilies. Bring to a boil,
cover and simmer for 20 minutes.
Strain stock, return to a boil, add prawns and mushrooms (about a
minute after the prawns) and simmer for 3 to 4 minutes or until prawns
are cooked.
Remove from heat and add fish sauce, lemon juice, cilantro leaves,
green onions and the tomato.
Suggested serving: Spoon desired amount of cooked rice into individual
serving bowls and ladle hot soup over rice.
Serves 4 to 6.

Note: This soup should have a pronounced lemon flavor. If needed,
adjust the amount of lemon juice to achieve this.

S U N D A Y D I N N E R M E N U
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
Today's menu is a nice fall dinner that is a great
alternative to traditional fried chicken.

Broccoli Cheese Soup

Ingredients:
1 small onion, minced
2 cloves garlic, minced
24 ounces chicken broth
16 ounces fresh broccoli
2 1/2 cups milk
1/3 cup all-purpose flour
1/4 teaspoon fresh ground black pepper
1 1/2 cups sharp cheddar cheese, grated

Drizzle a small amount of oil in a large soup pot. Heat over medium
heat. Add the onion and garlic and sauté until tender. Add broccoli
and the broth. Bring to a boil. Reduce the heat and simmer for 10
minutes or until the broccoli is tender. Place 1/3 of the broccoli and
soup liquid into a food processor or blender and process until smooth.
Return this to the soup pot. Combine the milk and flour and mix well
with a wire whisk. Slowly add this mixture to the soup and cook over
very low heat for 20 minutes or until thickened. Remove from the
heat and add the cheese, stirring until melted. Makes 6 servings

Tomato with Feta and Herbs

Ingredients:
5-6 large ripe tomatoes
1/2 cup crumbled feta cheese
1 tsp. salt, or to taste
1 heaping tsp. hearty mustard
1/2 tsp. ground black pepper
2 Tbsp. balsamic vinegar
5 Tbsp. olive oil

Whisk the salt, mustard, pepper, vinegar and oil together. Set
aside. Slice the tomatoes thickly and place on a platter. Top
with crumbled feta cheese. Spoon the dressing over the
tomatoes.

Oven-Baked Fried Chicken

Ingredients:
1/2 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
4 bone-in chicken breasts (4 halves)
Non-stick cooking spray

Preheat oven to 400 degrees F.. In a large resealable plastic
bag, combine flour, garlic powder, onion powder, oregano,
mustard, salt, and pepper. Close the bag and shake to combine.
Add chicken, seal and shake to coat chicken. Remove chicken
and discard the flour mixture. Transfer chicken to a large baking
sheet that has been coated with non-stick spray. Spray the top of
the chicken breasts with spray also. Bake 35 minutes, until golden
brown and cooked through. Serves 4.

Roasted Potatoes and Squash

Ingredients:
2 1/2 pounds red potatoes, scrubbed, quartered
1 acorn squash, peeled and cut into 1 1/2 inch chunks
3 cups butternut squash, cut into 2 inch chunks
1/3 cup olive oil
1 tsp dried, crumbled rosemary
1 tsp dried, crumbled thyme
1/2 tsp dried, crumbled oregano
3 cloves garlic, peeled and minced
11/2 tablespoons balsamic vinegar (or wine vinegar)
1 teaspoon salt
3/4 teaspoon fresh ground black pepper

Preheat the oven to 400 degrees. F. Cover the bottom of a large
baking sheet with aluminum foil. Place the potatoes and squash
in a large bowl and toss with olive oil, rosemary, thyme, oregano,
garlic, vinegar, salt and pepper. Transfer vegetables to the baking
sheet and spread into a single layer. Set aside the bowl with the
leftover oil. Roast the vegetables until tender, turning every 15
minutes, for about an hour. Add more of the leftover oil if they
appear to look dry. They should be tender and browned when
finished. Serve immediately. 4-6 servings

Apple Yogurt Pie

Ingredients:
1 (9 inch) unbaked pie shell
1 teaspoon cinnamon
2 tbsp. flour
3 1/2 pounds baking apples
1/2 teaspoon nutmeg
1/2 cup granulated sugar
1 large egg
1 cup lowfat vanilla yogurt
Topping (below)

Place apples in a large bowl. Combine the sugar, flour and
cinnamon. Toss this with the apples in the bowl. Spread the
apples in the pie shell and bake at 400 degree F. for 15 min.
Beat the egg and yogurt together and spoon over the baked
apples. Top with the cinnamon topping mixture below and bake
for 30 more minutes. Serve warm.

For the topping
3 tablespoons butter, softened
1/4 cup plus 2 tablespoons granulated sugar
1 teaspoon ground cinnamon
2 tablespoons all-purpose flour

In a small bowl blend together the butter, the sugar, the cinnamon,
and the flour until the mixture is combined well and chill the
topping,
covered, while making the filling.