Mocha Brownies

From: Better Homes and Gardens

These moist rich chocolate bars are delicious sans frosting--simply dust with powdered sugar.

Servings: 24 brownies

Prep: 20 mins

Total: 50 mins

Ingredients

2/3 cup butter (no substitutes)

1/3 cup unsweetened cocoa powder

1 teaspoon instant coffee crystals

1 cup granulated sugar

2 eggs

1 teaspoon vanilla

3/4 cup all-purpose flour

1/2 cup chopped semisweet chocolate

1 teaspoon finely shredded orange peel

Powdered sugar (optional)

Directions

1. Heat oven to 350 degree F. Melt butter in a medium saucepan over medium heat. Stir in cocoa powder and coffee crystals. Remove from heat. Stir in granulated sugar. Stir in eggs, one at a time, and vanilla. Beat lightly by hand just until combined. Stir in flour. Stir in the chopped chocolate and orange peel.

2. Spread batter in a greased 8x8x2-inch pan. Bake for 30 minutes. Cool in pan on a wire rack. If desired, sift powdered sugar over top of brownies. Cut into triangles or bars. Makes 24.

Make-Ahead Tip
Place in an airtight container; cover. Store at room temperature up to 1 week or freeze up to 3 months.

Red, White and Blue Parfaits

From: Better Homes and Gardens

You can substitute raspberry or strawberry low-fat yogurt for the vanilla in these easy-to-make fruit parfaits. Serve them at your next patriotic gathering. A diabetic favorite.

Servings: 6 servings

Total: 15 mins

Ingredients

1 8-ounce carton vanilla low-fat yogurt

1/4 teaspoon almond extract or 1/2 teaspoon vanilla

1/2 of an 8-ounce container frozen light whipped dessert topping, thawed

3 cups fresh raspberries and/or cut-up fresh strawberries

3 cups fresh blueberries

Directions

1. In a large bowl, stir together yogurt and almond extract or vanilla. Fold in whipped topping.

2. To serve, in six 12-ounce glasses or dessert dishes, alternate layers of the berries with layers of the yogurt mixture. Makes 6 servings.

Make-Ahead Directions
Prepare parfaits as directed through Step 2. Cover and chill for up to 1 hour.

Chicken Enchiladas

From: Better Homes and Gardens

In Spanish, enchilada means "spiced with chile," a requisite step in preparing this cheesy chicken casserole.

Servings: Makes 6 servings.

Prep: 25 mins

Total: 1 hr 14 mins

Ingredients

1/4 cup chopped pecans

1/4 cup chopped onion

1 tablespoon margarine or butter

1 3-ounce package cream cheese, softened

1 tablespoon milk

1/4 teaspoon ground cumin

2 cups chopped cooked chicken

6 8-inch flour tortillas

1 10-3/4-ounce can condensed cream of chicken soup

1 8-ounce carton dairy sour cream

1 cup milk

5 or 6 chopped pickled jalapeno peppers, rinsed, seeded, and chopped

1 cup shredded cheddar cheese and/or Monterey Jack cheese (4 ounces)

2 tablespoons chopped pecans

Directions

1. In a medium skillet cook the 1/4 cup pecans and onion in margarine or butter until onion is tender and pecans are lightly toasted. Remove from heat.

2. In a bowl combine the softened cream cheese, the 1 tablespoon milk, and cumin. Add nut mixture and chicken. Stir together until well combined.

3. Spoon about 1/3 cup chicken mixture onto each tortilla near one edge; roll up. Place filled tortillas, seam side down, in a greased 2-quart square baking dish.

4. In a bowl combine soup, sour cream, the 1 cup milk, and the pickled jalapeno peppers. Pour the soup mixture evenly over the tortillas in the baking dish. Cover with foil; bake in a 350 degree F oven about 45 minutes or until heated through.

5. Remove foil. Sprinkle enchiladas with cheese and the 2 tablespoons pecans. Bake for 4 to 5 minutes more or until cheese is melted. Makes 6 servings.

BBQ Chicken Sandwich with Balsamic Spinach Salad

From: Fitness

Grill a barbecue-sauced chicken breast to make a quick sandwich. Then add the simple side salad made with carrots, walnuts, and spinach.

Ingredients

2 Tbsp. barbecue sauce

1 3-ounce chicken breast (or use rotisserie chicken, skin removed)

2 cups baby spinach

1/2 cup shredded carrots

2 Tbsp. slivered walnuts

2 Tbsp. balsamic vinaigrette

1 whole-grain hamburger bun, toasted

Directions

1. Make it: Brush barbecue sauce on chicken and bake or grill until it reaches 165 F. (To save time, use rotisserie chicken, skin removed.) Toss spinach, carrots and walnuts with dressing. Put chicken on toasted bun; serve with salad.

Barbecue Tempeh Wraps

From: Heart-Healthy Living

Creamy coleslaw, crunchy apples, and barbecue tempeh make a healthy filler for these low-calorie sandwich wraps.

Servings: 4 servings

Prep: 20 mins

Total: 1 hr 23 mins

Ingredients

1/4 cup light mayonnaise

1 tablespoon lemon juice

1/4 teapoon ground black pepper

2 cups shredded cabbage with carrot (coleslaw mix)

1 small apple, cored and thinly sliced

2 tablespoons thinly sliced green onion

2 teaspoons olive oil or canola oil

1 8-ounce package original soy tempeh (fermented soybean cake), cut into bite-size strips

1/4 cup low-calorie or low-carb original barbecue sauce

4 7- to 8-inch whole wheat tortillas, warmed according to package directions

Directions

1. In a medium bowl, stir together mayonnaise, lemon juice, and pepper. Add coleslaw mix, apple slices, and green onion. Toss to coat. Cover and chill about 1 hour.

2. In a large nonstick skillet, heat oil over medium-high heat. Add tempeh and cook for 3 to 5 minutes or until golden brown, stirring occasionally. Stir in barbecue sauce; remove from heat.

3. To serve, divide slaw mixture and tempeh mixture among tortillas. Roll up.