10 boneless skinless chicken breast (about 2 1/2 lbs.)
3/4 cup low−fat yogurt
1/2 chopped fresh basil
2 teaspoons cornstarch
1 cup bread crumbs
2 tablespoons grated Parmesan cheese

Arrange chicken in single layer in baking dish.
Combine yogurt,basil and cornstarch; mix well and spread over chicken. Combine bread crumbs with Parmesan and sprinkle over chicken.(If making in advance, cover and refrigerate for up to 6 hours.)

Bake chicken in 375 degrees oven for 30 minutes or until

1 14 1/2 oz. evaporated milk
3 tbsp. Cocoa
1/4 C. Oleo
Liquid Sweetener to equal to 1/2 cup of sugar
1/4 tsp. Salt
1 tsp. Vanilla
2 1/2 C. Graham cracker crumbs
1/4 C. Nuts

Combine milk and cocoa in saucepan. Beat well. Add oleo, sweetner, salt. Bring to boil.
Remove from heat. Stir in remaining ingredients except 1/4 cup graham crackers. Cool about 15 minutes.

Divide mixture into 32 balls.
Roll in remaining cracker crumbs and chill.

12 oz. soft diet ice cream
1 C. diet Cool Whip
1/4 C. chunky peanut butter
1 pkg. sugar-free butterscotch pudding (dry)
3 oz. Grape-Nuts Cereal

Mix first 4 ingredients in mixer, then stir in cereal. Pour into 8 inch square pan.
Cover and freeze.

Makes 4 servings

6 cups 1/3-less-salt chicken broth, divided
1 cup chopped celery
1/2 cup thinly sliced leek (white part only)
1/2 cup chopped carrot
1/2 cup peeled and chopped turnip
1 tablespoon minced fresh parsley
1-1/2 teaspoons fresh thyme or 1/2 teaspoon dried thyme leaves
1 teaspoons fresh rosemary or 1/4 teaspoon dried rosemary
1 teaspoon balsamic vinegar
1/4 teaspoon fresh ground black pepper
2 ounces uncooked "no-yolk" broad noodles
1 cup diced cooked chicken

Directions

1 tablespoon olive oil
1 onion, diced
2 garlic cloves, minced
1 (15 ounce) can diced tomatoes, drained
2 teaspoons dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes
Salt and pepper to taste
1 pound peeled and deveined large shrimp (order ahead and have it deveined for you)
1 tablespoon minced parsley

Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and saute for 4 minutes.
Add the tomatoes, oregano, basil, thyme, crushed red pepper flakes,

4 oz. fat-free cream cheese
1/2 C. fat-free cottage cheese
1 Tbsp. chopped green onion
2 tsp. fresh squeezed lemon juice
3/4 tsp. salt
1/2 tsp. chopped fresh dill weed.
1/8 tsp. ground black pepper
1 Cucumber peeled, seeded and coarsely chopped

Fresh veggies for to serve

Process cream-cheese, cottage cheese, green onion, lemon juice, salt, dill weed and black pepper n food processor until smooth. Add cucumber and pulse . Process until blended. Cover and chill for 2 hours to allow flavors to blend.
Serve with fresh vegetables

Yields about 2 Cups of dip

1/4 cup reduced-fat sour cream
1/3 cup fat-free plain yogurt
1½ tablespoons white wine vinegar
1½ teaspoons sugar
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 large cucumbers, thinly sliced
1 medium Vidalia or other sweet onion, thinly sliced

In a small bowl, whisk together the sour cream, yogurt, vinegar, sugar, salt (if using) and pepper.

In a medium bowl, combine the cucumbers and onions. Add the dressing and toss to coat well.

Cover and chill in the refrigerator for at least 15 minutes to blend all the flavors.

Yield: 8 Servings

Nutritional Values:

3/4 cup very finely ground pecans (1 cup whole pecans)
1 (15 ounce) carton part-skim ricotta cheese
1 cup plain low-fat yogurt
1 cup Splenda
1/2 cup fat-free liquid egg substitute
2 tablespoons white flour
1 tablespoon vanilla extract
Zest (grated rind) of one small lemon
1 (8 ounce) package cream cheese, at room temperature

Directions
Preheat the oven to 350 degrees F.
Spray a 10-inch spring form pan with nonstick spray.

1 tablespoon extra virgin olive oil
1 small yellow bell pepper, cored, seeded, and thinly sliced
1 small red bell pepper, cored, seeded, and thinly sliced
1 small green, orange, or purple bell pepper, cored, seeded, and thinly sliced
1 large onion, cut into thin wedges
1 clove garlic, minced
1/4 teaspoon salt

Directions
Heat the oil in a large non-stick skillet over medium-high heat until very hot. Add the peppers and onion; stir-fry 3 minutes.
Add the garlic; continue to stir-fry 2 to 3 minutes longer, or until the vegetables are crisp-tender. Sprinkle with salt.

2 cups frozen corn kernels, cooked according to package directions
2/3 cup chili sauce
1 celery stalk
1/2 red bell pepper, seeded and chopped
2 tablespoons chopped chives or thinly sliced green onion tops
1 teaspoon olive oil
1/4 teaspoon dried thyme leaves
1 garlic clove, minced

Directions
Cool the cooked corn in a colander under cold running water. Drain.
In a medium bowl, combine the chili sauce, celery, red pepper, chives, oil, thyme, and garlic. Stir to mix well. Stir in the corn.

1 cake mix (any brand and any flavor)
1 can diet pop (any brand and any flavor)

Put the dry cake mix into a bowl and add 1 can diet pop.

DO NOT ADD ANYTHING ELSE TO THIS MIX.

Mix well and bake at the temp the cake mix box suggests. I use a 9x13 cake pan. Cool and enjoy with fruit and cool whip.

*Examples: white cake with orange diet pop ... served with mandarin orange and topped with diet cool whip.

chocolate cake with diet coke pop...served with any kind of fruit (or not) and topped with diet cool whip.

1/2 cup all-purpose flour
2 eggs, beaten
1/2 cup Italian-seasoned bread crumbs
1/4 cup sesame seeds
2 teaspoons dried thyme
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
6 boneless, skinless chicken breast halves (1-1/2 pounds total), pounded to 1/2-inch thickness
2 tablespoons vegetable oil

Place the flour in a shallow dish and the eggs in another shallow dish; in a third shallow dish, combine the bread crumbs, sesame seeds, thyme,garlic powder, salt, and pepper; mix well.

Serving Size: 12
1/3 cup margarine
1/4 cup Splenda Brown Sugar Blend (artificial sweetener)
2 packages Splenda
1 large egg
1 1/4 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon cinnamon
1/3 cup apple -- finely chopped
1 teaspoon grated orange peel
2/3 cup orange juice

Preheat oven to 350F.

Lightly coat an 8x8x2-inch baking pan with cooking spray.

In a mixing bowl, combine margarine, sweeteners and egg. Beat on medium speed 2-3 minutes; scraping sides of bowl as necessary.

2 c. diced apples, cooked
2 eggs
1 c. nuts
1/2 tsp. cinnamon
1 tsp. soda
1/2 c. Sugar Twin
3/4 c. butter
1 c. raisins
2 c. flour
1/2 tsp. salt

Mix all ingredients together in order above.
Bake in tube pan 1 hour at 350 degrees.

1 egg
1/2 c. margarine, melted
2 tsp. cinnamon
1 c. flour
1 c. quick-rolled oats
1 c. applesauce
1 c. raisins
1 tsp. soda
3 pkgs. sugar substitute

Place all ingredients in bowl and mix well.
Drop by teaspoons on cookie sheet and bake for 10 to 12 minutes at 375 degrees.

Makes about 3 dozen.

1/2 c. peanut butter
1 tbsp. low calorie oleo
2 1/2 tsp. liquid sweetener
2 eggs
1 c. flour
1/4 tsp. soda
1/2 c. skimmed milk

Beat first 4 ingredients well.  Add eggs and beat again, then add milk and flour.  Blend well.
Drop by spoon on cookie sheet that is greased well.
Bake at 375 degrees for 12 minutes.

2 c. water
2 c. raisins
1 c. unsweetened apple sauce
2 eggs
2 tbsp. liquid sweetener
3/4 c. cooking oil
1 tsp. soda
2 c. plain flour
1 1/4 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. vanilla

Cook raisins in water until water is gone.  Add the applesauce, eggs, sweetener and oil and mix well.  Blend in the other ingredients which have been sifted together.  Add vanilla.
Pour into greased and floured pans, preferably loaf pans.
Bake about 1 hour at 350 degrees or until done.

Makes 10 to 12 servings.

1 c. raisins
1 1/2 c. water
1/2 c. shortening
1 egg
1 c. oatmeal
1 tbsp. sugar substitute
1 c. flour
1 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon

Boil raisins and water.  Add other ingredients.

Bake in a loaf pan; at 350 degrees about 45 minutes or until done.

2 c. sifted cake flour
2 1/2 tsp. baking powder
1/2 tsp. salt
6 tbsp. softened margarine
1 1/4 tsp. vanilla
1/4 tsp. almond extract
1 c. sugar
1 egg
3/4 c. milk
1/2 c. sugar-free strawberry jam
1 c.

1/2 c. flour
1 tsp. cinnamon
1/2 tsp. soda
1/4 tsp. allspice
1/2 c. quick rolled oats
1/2 c. raisins
1/2 c. unsweetened applesauce
1 egg, beaten
1/4 c. shortening
2 tsp. vanilla

Optional: 1/4 tsp. orange flavoring,  nutmeats

Mix moist ingredients and dry ingredients.  Drop on greased baking sheet.
Bake at 350 degrees for 8 to 10 minutes.
Yield: 1 1/2 dozen.

1 slice white bread, cut in cubes
2 or 3 tbsp. raisins
1 c. skim milk
1 egg, well beaten
2 pkgs. artificial sweetener
1 tsp. vanilla

Beat egg, milk, vanilla and sweetener together.
Spray two (2) cup microwave dish with non-sticking vegetable spray.
Arrange bread cubes and raisins in dish.  Pour milk mixture over bread to moisten each cube.
Sprinkle dash of nutmeg over top and microwave on high for five (5) minutes or until knife inserted in center comes out clean.
Be careful not to overbake.

1 1/2 c. vegetable shortening
2 3/4 c. sugar
9 eggs
Juice of 1 lemon
1 tsp. vanilla
2 c. sifted cake flour

Heat oven to 300 degrees.  Grease and flour 10 inch tube pan.
Cream shortening until smooth.  Gradually add sugar and cream well.  Add the eggs one at a time, creaming well after each one.
Stir in lemon juice and vanilla.
Sift cake flour and add to the mixture.  Pour mixture into tube pan.
Bake for 1 1/2 hours or until tests done.

Makes 1 large cake (20 slices).

Omit lemon juice and add 1/4 teaspoon freshly grated nutmeg with sifted flour.

3 1/2 c. cake flour
4 tsp. baking powder
1 tsp. salt
1 c. shortening
2 c. sugar
8 egg whites
1 c. milk
1 tsp. vanilla extract
1/4 tsp. almond extract
2 fresh coconuts
1/4 c. coconut water
1/3 c. sifted powdered sugar

Heat oven to 350 degrees.  Grease three 9-inch cake pans.
Sift flour, measure and place in sifter, add baking powder, and salt; sift again.

2/3 c. margarine
4 pkg. Sweet 'n Low or 2 or 3 tsp.
2 eggs, separated (stiffly beat whites)
1 c. mashed bananas
1 1/2 c. flour
1 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1/4 c. sour cream
1/2 tsp. vanilla
1/2 c. chopped nuts

Cream Sweet 'n Low and margarine.  Add egg yolks and mix well.  Add banana, sift dry ingredients.  Add alternately with sour cream to shortening mixture.
Mix real well.  Add vanilla, stiffly beaten egg whites and nuts.
Pour into two 8x8 or 9x9 inch square pans.

***Does not rise like regular bars.

1 c. seedless raisins
2 c. water
12 saccharin tablets
1 c. flour
1/2 c. shortening
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
1 tsp. soda
1 tsp. vanilla
1 c. quick oats

Cook raisins in water for 15 minutes, adding saccharin while hot. Sift dry ingredients.
Mix all together, drop on cookie sheet and flatten.
Bake at 350 degrees for 15 minutes.

Keep refrigerated.

1/2 c. dates
1/2 c. raisins
1/2 c. prunes
3 eggs
1/2 c. oleo or margarine
1 tsp. soda
1 tsp. vanilla
1/4 tsp. salt
1 c. flour

Cut up fruits and boil with 1 cup water add margarine.  Mix all the other ingredients with eggs and dry ingredients.
Add fruit mixture.
Bake in greased 9 inch square pan at 350 degrees for 25 to 30 minutes.

NOTE: 1/4 teaspoon each cinnamon and nutmeg may be added also 1/2 cup nuts or coconut may be used.

4 egg whites
8 tsp. powdered skim milk
1 tsp. vanilla extract
1 tsp. almond extract
1 tsp. liquid artificial sweetner
Cinnamon to taste

Beat egg white until stiff.  Add skim milk powder.  Mix well.  Add extracts and sugar substitute.  Drop cookies by spoonfuls onto cookie sheet.

Bake at 275 degrees for 45 minutes.  Remove from cookie sheet and dust with cinnamon.
Yields 2 to 2 1/2 dozen.  One cookie equals 32 calories.

Actress Mary Tyler Moore

1 c. raisins
1/2 c. chopped dates
1/2 c. chopped apples
1 c. water
1/2 c. vegetable shortening
2 well beaten eggs
2 tsp. Sweet 'N Low (artificial sweetener)
1 tsp. vanilla
1 tsp. baking soda
1 c. flour
3/4 c. chopped nuts

Boil raisins, dates, and apples in water for 3 minutes.  Add shortening to melt, then cool and add rest of ingredients with the nuts last.  Mix well.
Drop by teaspoons onto cookie sheet.     Bake at 350 degrees for 10 to 12 minutes.
Store in refrigerator in an airtight container.

1 3/4 c. cake flour
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
1 tsp. baking powder
Salt (opt.)
1/2 c. butter
1 tbsp. Sweet Ten
1 egg
1 c. unsweetened applesauce
1/2 c. raisins or nuts
1 c. All Bran

Mix.  Drop on cookie sheet.
Bake 20 minutes at 375 degrees.

1 stick oleo
1 egg
2 c. flour
2 tsp. soda
1 tsp. vanilla
1 c. dates
2/3 c. Sugar Twin
1/2 tsp. cinnamon
1/4 tsp. cloves
1 1/2 c. applesauce
1 c. nuts

Cream oleo; add egg, sugar and vanilla and sift together.  Add dry ingredients. Add dates, applesauce and nuts.
Beat at medium speed until blended.
Bake one hour at 350 degrees.