What You Need:

1 C of rolled oats

1/2 C of toasted almonds, sliced

1/3C of toasted walnuts, chopped

1 1/2 C of unsweetened coconut, toasted and shredded

1 T of brown sugar + 1/4 C of brown sugar, packed and divided

1 t of cinnamon

2 T of unsweetened cocoa powder

1/4 C honey, divided

1/4 C semisweet mini chocolate chips

1/2 C of raisins

1 (32 oz.) container of vanilla yogurt

Zest from half of an orange

6 T of unsalted butter

4 ripe bananas cut into 1/4 inch slices

How to Make It:

Place the oven rack into the center rung of the oven.

Set the oven temperature to 350 degrees and allow the oven to preheat.

Line a baking sheet with parchment paper.

Place the oats, almonds, walnuts and coconut into a mixing bowl.

Sprinkle the 1 T of brown sugar, cinnamon and cocoa powder.

Mix the ingredients together well.

Drizzle 3 T of the honey over the mixture and stir until all the ingredients are covered.

Spread the mixture onto the prepared baking sheet.

Bake 15 minutes and do not stir.

Remove from the oven and allow the granola to cool completely.

Place the chocolate chips and raisins into a bowl.

Stir in the remaining honey until well combined.

Add the cooled granola mixture and toss to incorporate all the ingredients together well.

In a separate bowl whisk together the yogurt and orange zest.

Cover and refrigerate until ready to make the parfaits.

Place the butter into a skillet placed over medium heat.

When the butter has completely melted stir in the brown sugar.

Cook and stir 2 minutes or until the brown sugar has completely dissolved.

Add the bananas and stirring gently to coat, cook 1 minute or until they just begin to color.

Place a spoonful of the warm bananas into the bottom of each parfait glass.

Top each parfait with 1/2 C of the yogurt.

Sprinkle the top with the chocolate granola.

Makes 8 servings

Making this granola is simple and it gives these parfaits a perfect topping. You may use ice cream instead of yogurt if you wish.

What You Need:

1/4 C + 2 T of buttermilk

1/4 t of baking soda

1 large egg

1 t vanilla extract

3/4 C of flour

2/3 C of sugar

1/4 C of unsweetened cocoa powder

1/4 t of salt

1/4 C + 2 T of unsalted butter

How to Make It:

Lightly spray the inside of a loaf pan.

Dust the pan with flour and tap out any excess.

Adjust the oven temperature to 350 degrees.

Place the rack into the middle of the oven.

Pour the buttermilk into a mixing bowl.

Whisk in the baking soda until blended in well.

Carefully stir in the egg and the vanilla.

In another bowl gently whisk together the flour, sugar, cocoa powder and salt.

Add in the butter and half of the buttermilk mixture.

With an electric mixer on low speed mix until the dry ingredients are just moistened.

Up the mixer speed to medium and beat 45 seconds or until the butter is lightened and doubled in amount.

Add the remaining buttermilk and beat for 20 seconds.

Spread the batter into the prepared loaf pan.

Bake 30 minutes or until a toothpick inserted in the center comes out clean.

Remove the pan and place on a wire rack to cool for 10 minutes.

Remove the cake from the pan and place the cake on the wire rack until cooled completely.

Makes 8 servings

This moist pound cake is perfect for that mid morning snack. Add a cup of your favorite flavored coffee and you have the perfect pick me up for the rest of your busy morning. Make this cake the perfect evening meal dessert. Top with assorted broiled fruit such as peaches, pears or cherries. Place the fruit slices over the cake. Sprinkle with sugar and dot with bits of butter. Broil 6 inches from the heat source for 1 minutes or until the fruit is caramelized. 

What You Need:

3 T of butter, cut into pieces

9 oz. good quality white chocolate, divided

3/4 C of boiling water

1/4 C + 2 T of sour cream, at room temperature

1 large egg yolk

3 T of vanilla extract, divided

1 1/2 C of flour

1 1/2 C of sugar

1/2 t of baking soda

1/2 t of salt

2 C of heavy whipping cream

How to Make It:

Move the oven rack to the center of the oven then preheat the oven to 350 degrees.

Lightly spray then dust with flour a 9 inch cake pan being sure to tap out excess flour.

Place 3 oz. of the white chocolate into a microwave safe bowl.

Heat the chocolate on medium power for 1 minute then stir until smooth.

Let the chocolate cool to lukewarm.

Put the butter into another microwave safe bowl.

Microwave on medium 30 seconds or until melted completely.

Add the water to the butter and whisk until blended together well.

Whisk in the sour cream, egg yolk and 1 1/2 t of vanilla.

Dump the flour and sugar into a mixing bowl.

Add in the baking soda and salt and whisk until combined together.

Stir in the sour cream mixture and the white chocolate until well blended.

Pour the batter into the prepared cake pan.

Bake 30 minutes or until a toothpick inserted in the center comes out clean.

Place the cake pan on a wire to cool.

Place the cream into a microwave safe bowl.

Microwave the cream on high for 1 1/2 minutes or until just starting to boil.

Stir in the remaining white chocolate until melted.

Let the mixture cool slightly then cover and refrigerate for 3 hours or until well chilled.

When ready to frost the cake remove the cake from the pan and place on a platter.

Stir the remaining 1 1/2 t of vanilla into the frosting.

Frost the sides and top of the cake before cutting.

Makes 6 servings

If you like white chocolate this cake is to die for. Single layer cakes are easy to put together and even easier to ice. They give the right amount of cake to enjoy in one setting without feeling like you have over indulged. If you want a little regular chocolate place dark chocolate curls as a garnish on the top before cutting.

What You Need:

1 C + 1 T of flour

1 1/3 C confectioners’ sugar

1/3 C of unsweetened cocoa powder

2/3 t ground ginger

9 large egg whites

1 t of cream of tartar

1/4 t of salt

1 T of vanilla extract

1 C + 2 T of sugar

8 oz. semisweet chocolate, chopped

1 T light corn syrup

1 C heavy cream

How to Make It:

Set the oven temperature to 350 and place the oven rack in the center of the oven.

In a mixing bowl sift together the flour, confectioners’ sugar, cocoa powder and sugar.

In a separate bowl whisk together with an electric mixer on medium speed the egg whites, cream of tartar, salt and vanilla until soft peaks begin to form.

Adjust the mixer speed to high and slowly add in one third of the sugar, mixing while you add.

When the sugar is completely incorporated into the mixture slowly add another one third of the sugar mixing as you add.

When that sugar is incorporated into the mixture slowly add the remaining sugar, mixing as you add.

Continue mixing until medium peaks form.

Fold the flour mixture into the egg white mixture until well combined.

Pour the batter into an ungreased angel food cake mold.

Bake 35 minutes or until the cake springs back easily when touched.

Remove the cake from the oven and invert the pan on a wire rack, leaving the pan over the cake, until cool.

Place the semisweet chocolate into a mixing bowl.

Pour the corn syrup over the chocolate.

Pour the heavy cream into a saucepan and place the pan over medium high heat.

Bring the cream to a steady boil then pour over the chocolate syrup mixture.

Whisk the mixture until the chocolate has melted and the mixture is smooth.

Run a knife around the edges of the cake and remove from the mold.

Invert the cake onto a platter and remove the pan.

Trickle the glaze over the cake with a spoon allowing it run naturally down the sides of the cake.

Makes 8 servings

It is important not to grease the angel food cake pan before adding the batter. The egg whites need to adhere to the sides of the pan to help in the rising of the cake. Garnish this cake with candied ginger or green maraschino cherries.

What You Need:

8 T of unsalted butter

1/3 C of unsweetened cocoa powder

2 (10 oz.) bags of mini marshmallows

10 C of rice crispy cereal

3/4 C of semisweet chocolate chips

How to Make It:

Place the butter into a large saucepan.

Place the pan over medium high heat and allow the butter to begin to melt.

Stir in the cocoa powder until blended in well.

Add the marshmallows and stirring often, heat for 5 minutes or until the marshmallows has completely melted.

Remove the pan from the stove and stir in the cereal until well coated.

Stir in half of the chocolate chips.

Cover 2 baking sheets with wax paper.

Lightly oil your hands with liquid oil.

Form the mixture into balls about the size of golf balls.

Place the balls on the prepared baking sheets.

Let the balls stand at room temperature until cooled.

Makes 80 balls

If you like chocolate you’ll love these little treats. Want more chocolate? Use chocolate flavored rice crispy cereal instead of the plain. These balls will stay fresh in an airtight container for up 4 days. Do not refrigerate or they will become too hard to eat.

What You Need:

1/4 C of orange juice

1/3 C of dried cherries

1 1/4 C of warm water

1 T of active dry yeast

3/4 C of bread flour

1/2 C + 2 T of cocoa powder

2 t of salt

1/4 C of semi sweet chocolate chips

How to Make It:

Pour the orange juice into a saucepan and place the pan over medium high heat.

Bring the orange juice to a brisk boil then remove the pan from the heat.

Stir in the dried cherries and cover the pan.

Allow the cherries to steep in the orange juice for 30 minutes.

Pour the water into a mixing bowl.

Sprinkle the yeast over the water and allow it to stand 10 minutes or until the yeast beings to foam.

Sprinkle in the flour and cocoa powder.

Mix on low speed for 3 minutes or until the dough begins to come together.

Add the salt, adjust the mixer speed to medium and beat for 2 minutes.

Add the cherries along with the steeping juice,

Reduce the mixer speed to low and mix until the ingredients are just blended in.

Dampen a clean kitchen towel with water and place over the bowl.

Let the dough rise in a warm dry place for about 1 hour or until it doubles in size.

Spray a baking sheet with a non stick cooking spray.

Punch the dough down with your fists then divide the dough into 2 equal sizes pieces.

Using your hands work both pieces of dough to form two tight balls.

Place on the baking sheet, recover with a damp towel and let rest for 30 minutes.

Spray two loaf pans well with cooking spray.

Work both of the dough balls into a loaf form and place into the prepared pans.

Sprinkle the tops of both breads evenly with the chocolate chips.

Cover the pans again with a damp towel and let the dough rise for 1 hour or until it rises to fill three quarters of the pan.

Set the oven temperature to 400 degrees and allow the oven to preheat.

Bake 40 minutes or until a toothpick inserted in the center comes out clean.

Makes 2 loaves

This bread is quite moist and very yummy. Feel free to add any type of dried fruit that you like. Be sure to adjust the type of juice you use to match the fruit you include.

What You Need:

1 1/2 C of quinoa grain

2 C of chicken broth

1 t ground cumin

1 1/2 lb. turkey tenderloin

1/4 t of salt

2 scallions, sliced

2 mild green chilies, stemmed, seeded and chopped

1 squash, halved lengthwise and sliced

2 C of fresh spinach leaves, roughly chopped

1 red bell pepper, cored, seeded and sliced

1 C of salsa

How to Make It:

Adjust the oven temperature to 450 degrees.

Spray a cast iron Dutch oven with cooking spray.

Pour the quinoa into the prepared pan.

Add the chicken broth and cumin and stir until the cumin is dissolved.

Place the turkey into the pan.

Sprinkle in the salt.

Add the scallions and green chilies.

Layer the squash into the pan.

Spread the spinach leaves over the squash.

Scatter the bell pepper slices over the spinach.

Spread the salsa out evenly over the top.

Cover and bake 30 minutes or until the vegetables are fork tender.

Makes 4 servings

Quinoa is a light grain with a light nutty flavor.  It can be found in most supermarkets in the pasta/rice sections.  If you prefer a little more bit to your dish use jalapeno peppers instead of the green chilies. 

Preparation Time:  approximately 20 minutes

Baking Time:  approximately 30 minutes

Total Time:  approximately 50 minutes

Nutritional Information:  (approximate values per serving)

Calories 402; Fat 11g; Carbohydrates 56g; Cholesterol 86 mg; Sodium 268 mg; Protein 14g; Fiber 7g

What You Need:

3 T of sesame oil, divided

1 C of couscous

1 C + 2 T of chicken broth

2 (4 oz.) tuna steaks, chopped

1/2 C of orange juice

4 t of honey

6 T of soy sauce

6 garlic cloves, chopped

4 T of toasted sesame seeds

1/2 t of ginger

4 C of broccoli florets

1 small yellow squash, sliced thin

How to Make It:

Allow the oven to preheat to 450 degrees and drizzle 1 1/2 T of the oil over the bottom of the pan.

Spread the couscous over the bottom of the pan.

Pour the broth into the pan and stir to coat the couscous.

Spread the couscous into an even layer.

Drizzle the tuna with 1/2 T of the sesame oil and place into the pan.

Place the orange juice, honey and soy sauce into a small bowl.

Add the remaining sesame oil and whisk until well blended.

Stir in the garlic, sesame seeds and ginger and pour half of the mixture over the ingredients in the pan.

Layer in the broccoli and squash and pour the remaining orange juice mixture over the vegetables.

Cover and bake 45 minutes or until the vegetables are tender.

Makes 4 servings

Make this meal simple by using frozen tuna steaks.  Just place the frozen tuna into the pan without thawing.  They will cook with out adding any extra baking time.  If you prefer, you can make this dish using salmon or halibut.  Not that crazy about fish? Try it with pork, turkey or steak instead.

Preparation Time:  approximately 10 minutes

Baking Time:  approximately 45 minutes

Total Time:  approximately 55 minutes

Nutritional Information: (approximate values per serving)

Calories 475; Fat 14g; Carbohydrates 51g; Cholesterol 43 mg; Sodium 1286 mg; Protein 38g;

Fiber 7g

What You Need:

1 (16 oz.) bag of frozen hash browns

2 lbs. chicken breasts

1/2 t of salt

1/4 t of pepper

1 (12 oz.) bag of frozen peas and carrots

1 (6 oz.) can of sliced mushrooms, drained well

How to Make It:

Allow the oven to preheat to 450 degrees.

Spray the lid and inside of a cast iron Dutch oven well with a non stick cooking spray.

Spread the frozen hash browns over the bottom of the pan.

Lay the chicken pieces of the potatoes and sprinkle evenly with the salt and pepper.

Add the bag of frozen peas and carrots and top with the sliced mushrooms.

Cover and bake 40 minutes or until the chicken is cooked through.

Makes 4 servings

Want a bit more flavor?  Add a few halved garlic cloves underneath and around the chicken before adding the peas and carrots.  You may also make this dish a little Italian by rubbing the chicken pieces with Italian dressing instead of sprinkling with the salt and pepper.

Preparation Time:  approximately 10 minutes

Baking Time:  approximately 40 minutes

Total Time:  approximately 50 minutes

Nutritional Information:  (approximate values per serving)

Calories 440; Fat 4g; Carbohydrates 47g; Cholesterol 75 mg; Sodium 33 mg; Protein 41g;

Fiber 15g

What You Need:

4 scallions, chopped

1 large zucchini, quartered lengthwise and cut into 1 inch slices

2 T fresh cilantro, chopped

1 yellow bell pepper, cored, seeded and cut into 1/2 inch strips

1 (8 oz.) pkg. mozzarella cheese, finely shredded and divided

1 (26 oz.) can pinto beans, rinsed and drained

3 green chilies, stemmed, seeded and chopped

3 tomatoes, chopped

4 fresh oregano sprigs

4 whole wheat tortillas

How to Make It:

Allow the oven to preheat to 450 degrees.

Spray a cast iron Dutch oven well with a non stick olive oil cooking spray.

Scatter the scallions over the bottom of the pan.

Layer the zucchini slices over the scallions and sprinkle with the cilantro.

Spread the bell pepper strips over the zucchini.

Sprinkle half of the cheese evenly over the top.

Spread the pinto beans evenly over the cheese.

Scatter the green chilies over the beans.

Spread the tomatoes over the top of the beans and add the remaining cheese.

Tuck the oregano sprigs into the crevices.

Spritz both sides of the tortillas lightly with the olive oil spray.

Cut the tortillas in half and roll each half.

Lay the tortillas rolls over the top of the other ingredients.

Cover and bake 35 minutes or until the vegetables are fork tender.

Makes 4 servings

This dish can be made with any type of cheese.  If you need to make this dish a nondairy healthier dish use soy cheese substitutes instead of real cheese.  This will help reduce the amount of saturated fats in this side dish. 

Preparation Time:  approximately 15 minutes

Bake Time:  approximately 35 minutes

Total Time:  approximately 50 minutes

Nutritional Information:  (approximate values per serving)

Calories 500; Fat 39g; Carbohydrates 66g; Cholesterol 50 mg; Sodium 153 mg; Protein 30g;

Fiber 16g