Raspberry-Peach Chicken

Keep this recipe handy! This fast-to-fix, elegant main dish is also low in fat.

1/2 cup fresh or frozen (thawed and drained) unsweetened raspberries

1 small fresh peach, peeled and sliced

2 tablespoons peach brandy or apple juice

2 tablespoons honey

4 boneless skinless chicken breast halves (1 pound)

1/4 teaspoon salt

1/4 teaspoon pepper

1. Set oven control to broil. Spray broiler pan rack with cooking spray.

2. Place raspberries, peach slices, brandy and honey in blender or food processor. Cover and blend on high speed about 1 minute or until smooth. Heat blended mixture in 1-quart saucepan. Keep warm.

3. Sprinkle both sides of chicken with salt and pepper.

4. Place chicken on rack in broiler pan. Broil with tops 4 to 6 inches from heat 15 to 20 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut.

Grilled Honey-Mustard Turkey Sandwiches

It’s warm, it’s flavorful and it’s lower in calories and fat! When it’s quick to cook, too, it’s a sure-fire winner for weeknight or casual weekend meals.

1/4 cup Dijon mustard

2 tablespoons honey

1 tablespoon chopped fresh oregano leaves

or

1 teaspoon dried oregano leaves

1/4 teaspoon garlic powder

1/8 to 1/ teaspoon ground red pepper (cayenne)

1 teaspoon water

1pound turkey breast slices, cut into 4 serving pieces

4 whole-grain sandwich buns, split

8 thin slices tomato

Leaf lettuce

1. Mix mustard, honey, oregano, garlic powder, red pepper and water; brush on turkey.

2. Heat coals or gas grill.

3. Cover and grill turkey 4 to 6 inches from medium coals 8 to 10 minutes, brushing with mustard mixture and turning occasionally, until juice is no longer pink when centers of thickest pieces are cut. Discard any remaining mustard mixture. Serve turkey on buns with tomato and lettuce.

Mexican Beef- and Bean-Stuffed Peppers

Breakfast cereal is the surprise ingredient that keeps these hearty, colorful stuffed peppers low in fat and calories and high in flavor!

1 1/2 cups Fiber One® cereal

1 can (16 ounces) Progresso® tomato puree

4 medium bell peppers

1/2 pound extra-lean ground beef

1 medium onion, finely chopped (1/2 cup)

1 can (8 ounces) kidney beans, rinsed and drained

1 can (4.5 ounces) Old El Paso® chopped green chiles, undrained

2 teaspoons chili powder

1/2 teaspoon ground cumin

1/4 cup shredded reduced-fat Cheddar cheese, if desired

1. Heat oven to 350ºF. Crush cereal.* Mix cereal and tomato puree; let stand 5 minutes.

2. Cut bell peppers lengthwise in half. Remove seeds and membranes. Place peppers, cut sides up, in rectangular baking dish, 13x9x2 inches.

3. Cook beef and onion in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in cereal mixture and remaining ingredients except cheese. Divide beef mixture evenly among peppers.

4. Cover and bake 40 to 45 minutes or until peppers are tender. Sprinkle each pepper half with 1/2 tablespoon cheese; let stand 5 minutes.

*Place cereal in plastic bag or between sheets of waxed paper or plastic wrap; crush with rolling pin. Or crush in blender or food processor.

Chicken Salad with Plum Sauce

Friends coming for a quick lunch? This low-fat Chinese recipe will be a big hit!

1/2 cup Chinese plum sauce

1/4 cup water

3 tablespoons rice vinegar or cider vinegar

1 teaspoon cornstarch

1/2 teaspoon ground mustard

3/4 pound boneless skinless chicken breast, cut into 1/4-inch slices

1 largecarrot, shredded (1 cup)

3 medium green onions, sliced (3 tablespoons)

1 bag (10 ounces) salad mix (8 cups)

1. Mix plum sauce, water, vinegar, cornstarch and mustard.

2. Spray wok or 12-inch skillet with cooking spray; heat over high heat. Add chicken; stir-fry about 2 minutes or until no longer pink in center. Add carrot and onions; stir-fry 1 minute.

3. Stir in plum sauce mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove chicken mixture from wok. Refrigerate about 30 minutes until cool. Serve over salad mix.

Beef, Baby Broccoli and Wild Mushrooms

Dinner’s on the table in just 25 minutes! This low-fat, super-quick recipe’s a keeper!

1 pound beef boneless sirloin steak

2 garlic cloves, finely chopped

8 ounces baby broccoli or broccoli, cut into flowerets and stems cut into 1-inch pieces

3/4 cup beef broth

1 package (8 ounces) fresh shiitake mushrooms, cut into fourths (3 cups)

6 ounces fresh crimini mushrooms, sliced (2 cups)

2 tablespoons dry sherry or apple juice

1 tablespoon soy sauce

1 teaspoon cornstarch

1 package (10 ounces) curly Chinese or Japanese noodles

1. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add beef and garlic; stir-fry 4 to 5 minutes or until beef is brown. Remove from skillet.

2. Add broccoli and 1/2 cup of the broth to skillet. Heat to boiling; reduce heat to medium. Cover and cook about 2 minutes or until broccoli is crisp-tender. Add mushrooms, sherry and soy sauce. Cover and cook 2 to 3 minutes, stirring occasionally, until mushrooms are tender.

3. Stir in beef. Mix cornstarch and remaining 1/4 cup broth; stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute.

4. Meanwhile, cook and drain noodles as directed on package. Divide noodles among bowls. Top with beef mixture.

Southwest Snack

Go ahead and munch! This smart snack uses fat-free popcorn and pretzel sticks and low-fat Baked Bugles® to make snacking a pure pleasure.

2 bags Pop•Secret® 94% Fat Free microwave popcorn (any flavor), popped (24 cups)

6 cups Baked Bugles® Cheddar flavor corn snacks

2 cups fat-free pretzel sticks

2 tablespoons reduced-fat margarine-type product, melted

1 teaspoon chili powder

1/2 teaspoon ground cumin

1/2 teaspoon garlic powder

1/4 cup grated Parmesan cheese

1. Heat oven to 300ºF.

2. Divide popcorn, corn snacks and pretzels between two 2-gallon plastic food-storage bags. 3. Mix margarine-type product, chili powder, cumin and garlic powder; pour over mixture in bags. Seal bags; shake to coat. Sprinkle with cheese. Seal bags; shake to coat.

4. Pour mixture into two ungreased rectangular pans, 13x9x2 inches

5. Bake 10 minutes; cool. Store in airtight container.

Southwest Snack

Go ahead and munch! This smart snack uses fat-free popcorn and pretzel sticks and low-fat Baked Bugles® to make snacking a pure pleasure.

2 bags Pop•Secret® 94% Fat Free microwave popcorn (any flavor), popped (24 cups)

6 cups Baked Bugles® Cheddar flavor corn snacks

2 cups fat-free pretzel sticks

2 tablespoons reduced-fat margarine-type product, melted

1 teaspoon chili powder

1/2 teaspoon ground cumin

1/2 teaspoon garlic powder

1/4 cup grated Parmesan cheese

1. Heat oven to 300ºF.

2. Divide popcorn, corn snacks and pretzels between two 2-gallon plastic food-storage bags. 3. Mix margarine-type product, chili powder, cumin and garlic powder; pour over mixture in bags. Seal bags; shake to coat. Sprinkle with cheese. Seal bags; shake to coat.

4. Pour mixture into two ungreased rectangular pans, 13x9x2 inches

5. Bake 10 minutes; cool. Store in airtight container.

Steamed Chinese Vegetables with Brown Rice

1 Japanese or regular eggplant, 1 1/2 pounds, cut into 2x1/2-inch strips (3 cups)

1 medium red bell pepper, cut into julienne strips (1 1/2 cups)

1 largecarrot, cut into julienne strips (1 cup)

1 cup sliced bok choy stems and leaves

1 medium onion, thinly sliced

1/2 pound snow (Chinese) pea pods (2 cups)

2 tablespoons soy sauce

1 tablespoon creamy peanut butter

1 tablespoon hoisin sauce

1 teaspoon grated gingerroot

1 clove garlic, finely chopped

2 cups hot cooked brown rice

1. Place steamer basket in 1/2 inch water in saucepan or skillet (water should not touch bottom of basket). Place eggplant, bell pepper, carrot, bok choy and onion in steamer basket. Cover tightly and heat to boiling; reduce heat to medium-low. Steam 5 to 8 minutes, adding pea pods for the last minute of steaming, until vegetables are crisp-tender.

2. Beat soy sauce, peanut butter, hoisin sauce, gingerroot and garlic in largebowl with wire whisk until blended. Add vegetables; toss. Serve over rice.

Chocolate-Cherry Cobbler

Two of our favorite flavors are combined into a quick-bake casserole dessert.

2 tablespoons packed brown sugar

2 tablespoons cornstarch

1 can (16 ounces) pitted red tart cherries packed in water, undrained

1/4 teaspoon almond extract

6drops red food color

1/2 cup all-purpose flour

1 tablespoon plus 1 teaspoon baking cocoa

1 tablespoon packed brown sugar

3/4 teaspoon baking powder

1/8 teaspoon salt

2 tablespoons butter or margarine

1/3 cup low-fat milk

1 teaspoon vanilla

Sun-Dried Tomato Dip

Want the skinny on this dip? Fresh herbs and sun-dried tomatoes are the real flavor scoop.

8sun-dried tomato halves, (not oil-packed)

1/4 cup chopped fresh parsley

1 tablespoon chopped fresh chives

or

1 teaspoon freeze-dried chives

1 tablespoon olive or vegetable oil

2 teaspoons lemon juice

1 teaspoon red wine vinegar

1/2 teaspoon salt

1/2 teaspoon pepper

1 garlic clove, finely chopped

3/4 cup plain low-fat yogurt

3/4 cup sour cream

1. Place tomato halves in 1 inch water in 1 1/2-quart saucepan. Heat to boiling; reduce heat to medium. Simmer uncovered about 5 minutes or until water has evaporated.

2. Place tomatoes and remaining ingredients except yogurt and sour cream in blender or food processor. Cover and blend on medium-high speed until smooth.

3. Place tomato mixture in medium glass or plastic bowl. Stir in yogurt and sour cream. Cover and refrigerate about 2 hours or until chilled.

Low-Fat Candy Bar Angel Cake

It may look indulgent, but this cake was heaven sent! The fat-free cake and low-fat topping keep the fat and calories in check.

1 package Betty Crocker® 1-step white angel food cake mix

1 cup fat-free (skim) milk

1 package 4-serving size milk chocolate instant pudding and pie filling

2 cups frozen (thawed) reduced-fat whipped topping

1 bar (1.4 ounces) chocolate-covered toffee candy, chopped

Low-Fat Chocolate Angel Cake with Raspberry-Orange Sauce

Light, fluffy, melt-in-your-mouth angel food cake takes on a whole new dimension when cocoa is added to the batter.

2 tablespoons baking cocoa1 package Betty Crocker® 1-step white angel food cake mix

1 1/4 cups cold water3 cups frozen (thawed) reduced-fat whipped topping

Raspberry-Orange Sauce (See Below)

1 package (10 ounces) frozen raspberries in light syrup, thawed

1/4 cup sugar

2 tablespoons cornstarch

2 tablespoons orange juice

Drain raspberries, reserving liquid. Add enough water to raspberry liquid to measure 2/3 cup. Mix sugar and cornstarch in 1-quart saucepan; stir in liquid mixture. Heat over medium heat, stirring constantly, until mixture thickens and boils; boil and stir 1 minute. Stir in orange juice and raspberries. Cool completely.

Garlic Chicken Kiev

Tender chicken breasts are baked with a crushed cereal coating so they are crunchy on the outside and juicy on the inside with a flavorful herbal spread.

3 tablespoons reduced-calorie spread, softened

1 tablespoon chopped fresh chives or parsley

1/8 teaspoon garlic powder

6 boneless skinless chicken breast halves (1 1/2 pounds)

2 cups Country® Corn Flakes cereal, crushed (1 cup)

2 tablespoons chopped fresh parsley

1/2 teaspoon paprika

1/4 cup low-fat buttermilk or fat-free (skim) milk

1. Mix spread, chives and garlic powder; shape into 3x2-inch rectangle. Cover and freeze about 30 minutes or until firm.

2. Heat oven to 425°F. Spray square pan, 9x9x2 inches, with cooking spray. Flatten each chicken breast half to 1/4-inch thickness between sheets of plastic wrap or waxed paper.

3. Cut chives mixture crosswise into 6 pieces. Place 1 piece on center of each chicken breast half. Fold long sides of chicken over chives mixture; fold up ends and secure with toothpick.

4. Mix cereal, parsley and paprika. Dip chicken into buttermilk, then coat lightly and evenly with cereal mixture. Place chicken, seam sides down, in pan.

5. Bake uncovered about 35 minutes or until chicken is no longer pink in center.

Sausage, Vegetable and Cheese Strata

1/2 pound bulk mild pork sausage

1/2 pound bulk hot pork sausage

1 tablespoon butter or margarine

1 package (10 ounces) frozen chopped spinach, thawed and squeezed to drain

or

1/2 pound leaf spinach

1 pound small zucchini, sliced

2 medium green bell pepper, sliced

1 medium onion, sliced

10 slices white bread

7 eggs

1 1/2 cups low-fat milk

1 teaspoon ground mustard

1 teaspoon salt

1/2 teaspoon pepper

2 cups shredded reduced-fat Cheddar cheese (8 ounces)

2 cups shredded mozzarella cheese (8 ounces)

1. Grease rectangular pan, 13x9x2 inches. Cook sausage in 12-inch skillet over medium heat 7 to 8 minutes, stirring occasionally, until no longer pink; drain. Melt butter in same skillet over medium-high heat. Cook spinach, zucchini, bell peppers and onion in butter about 5 minutes, stirring frequently, until zucchini is crisp-tender.

2. Break each bread slice into 4 pieces. Layer sausage, vegetables and bread in pan. Beat eggs, milk, mustard, salt and pepper with hand beater or wire whisk until blended; pour over bread. Sprinkle cheeses over top. Cover and refrigerate at least 4 hours but no longer than 24 hours.

3. Heat oven to 325ºF. Cover and bake 30 minutes. Uncover and bake about 45 minutes longer or until top is golden brown and knife inserted in center comes out clean.