Chicken Braciole

2 cups marinara sauce
2 eight ounce boneless, skinless chicken breasts
4 thin slices prosciutto
1 cup fresh spinach
1/2 cup shredded mozzarella
1/4 tsp pepper

Cut each breast in half horizontally, cutting nearly through to the opposite side.  Open so it forms two flaps, hinged at the center.  Cover with a large piece of plastic wrap and pound to 1/4 inch thickness.  Layer 2 slices of prosciutto, 1/2 cup spinach, and 1/4 cup mozzarella on each breast.  Starting from a long side, roll closed.  Either tie with kitchen string or use toothpicks to keep closed and tuck them in to keep the filling from falling out in a 13x9 pan.  Sprinkle each roll with pepper and cover all with marinara sauce.  Cover with foil and bake at 350 for about 30-40 minutes, or until chicken is cooked all the way through.  Remove string or toothpicks before serving. 

Serves 4

Chicken and Nectarine Salad

2 ripe nectarines, halved and pitted
1 tsp EVOO, plus 1/4 cup, divided
1 pound boneless, skinless chicken breast
1/2 tsp salt
1/4 tsp pepper
3 Tbsp red wine vinegar
1 1/2 Tbsp water
2 tsp Dijon mustard
2 tsp honey
2 cups finely chopped radicchio
1 cup cherry tomatoes, halved
3/4 cup feta cheese

Season chicken with 1/4 tsp salt and pepper and grill until done. Brush nectarine halves lightly with 1 tsp oil. Grill nectarines until lightly charred and softened, 2 to 3 minutes per side. Let the chicken and nectarines cool on a clean cutting board for about 10 minutes, then chop into bite size pieces. Meanwhile, whisk the remaining 1/4 cup oil, vinegar, water, mustard, honey and the remaining 1/4 tsp salt in a large bowl. Add lettuce, radicchio, tomatoes, cheese, chicken, nectarines. Toss well to combine. Season with pepper to taste.

Serves 5

Creamy Jalapeno Popper Dip

4 bacon strips, chopped
1 pkg (8 oz) light cream cheese, softened
2 cups (8 oz) shredded cheddar cheese
1/2 cup sour cream
1/4 cup skim or 2 % milk
3 jalapeno peppers, seeded and chopped
1 tsp white wine vinegar
1/3 cup panko bread crumbs
2 Tbsp butter
Tortilla chips

Preheat oven to 350. In a small skillet, cook bacon until crisp.  Drain on paper towels, reserving 1 Tablespoon of drippings.  In a large bowl, mix cream cheese, cheddar cheese, sour cream, milk, jalapenos, vinegar, cooked bacon and reserved drippings.  Transfer to a greased 8 inch square baking dish.  Sprinkle with bread crumbs; dot with butter.  Bake 30-35 minutes or until bubbly and topping is golden brown.  Serve with chips. 

Yields 2 cups.

Turkey Egg Salad

1 1/2 cups Miracle Whip
6 hard cooked eggs, chopped
1/2 cup sweet pickle relish
1/2 cup chopped celery
1/2 small onion, finely chopped
1 Tbsp celery seed
6 cups chopped cooked turkey (I used lunch meat)

Mix dressing, eggs, relish, celery, onion, and celery seed in large bowl.  Gently stir in turkey.  Cover and refrigerate at least 1 hour before serving.

Italian Pasta Bake

1 package 3 cheese refrigerated tortellini, uncooked
1/4 cup hot water
1 green bell pepper, chopped
1 zucchini, sliced and quartered
1 jar Spicy Marinara sauce
1/2 cup shredded Mozzarella cheese

Preheat oven to 375.  Combine all ingredients except for cheese in a 2 quart pan.  Cover with foil.  Bake 20 minutes.  Remove foil.  Sprinkle with cheese.  Bake, uncovered, another 10 minutes.

Serves 4

Raspberry Cape Breeze

1 tub sugar free Raspberry Ice low calorie drink mix
2 cups orange juice
3 1/2 cups water
1/2 cup spiced rum

Pour all into a pitcher.  Stir until completely dissolved.  Serve over ice cubes or freeze it to make a slushy.

Serves 6

Oven Roasted Vegetable Penne

9 roma tomatoes, cut into thin wedges
2 zucchini, halved lengthwise and cut into 1/2 inch slices
2 Tbsp olive oil
4 cloves garlic, minced
1/2 tsp salt
1/4 tsp black pepper
2 cups dried penne (about 6 oz)
3 Tbsp Italian style tomato paste
1/2 cup finely shredded parmesan cheese
1/4 cup fresh chopped basil

Place tomatoes and zucchini in 3 quart rectangular baking dish.  In a small bowl, combine oil, garlic, salt, and pepper; drizzle over tomato mixture.  Roast vegetables, uncovered, in a 400 degree oven for 20 minutes, stirring once.  Meanwhile, cook pasta according to package directions; stir.  Stir pasta into the roasted vegetable mixture along with the tomato paste.  Bake, uncovered, in the 400 degree oven for 10 minutes more.  To serve, stir pasta and vegetable mixture.  Sprinkle with parmesan cheese.

Serves 4

Strawberry Banana Smoothie

3/4 cup milk
1/2 cup frozen vanilla fat free yogurt
1/3 cup granola (or bran flakes)
1/4 cup sliced strawberries
1/4 cup bananas, sliced

Place all in blender container; cover.  Blend on high speed until smooth and serve immediately.

Serves 2

Eggs Benedict Casserole

Cooking Spray
8 large eggs
3 cups milk
3 green onions, chopped
1 tsp onion powder
1 tsp salt
3/4 pound Canadian bacon, cut into 1/2 inch diced pieces
6 English muffins, cut into 1/2 inch diced pieces
1/2 tsp paprika
1 (0.9 oz) package hollandaise sauce mix
1/4 cup butter

Spray 9x13 pan with cooking spray.  Whisk together eggs, 2 cups milk, green onions, onion powder, and salt in a large bowl until well mixed.  Layer one third to one half the Canadian bacon in prepared baking dish.  Spread English muffins over meat and top with remaining Canadian bacon.  Pour eggs mixture over casserole.  Cover baking dish with plastic wrap and refrigerate overnight. 

Next day:  Preheat oven to 375.  Sprinkle casserole with paprika; cover with aluminum foil.  Bake until eggs are nearly set, about 30 minutes; remove foil.  Continue baking until eggs are completely set, about 15 more minutes.  Whisk hollandaise sauce mix with remaining cup milk in saucepan.  Add margarine and bring to a boil, stirring frequently.  Reduce heat to medium-low, simmer, and stir until thickened, about 1 minute.  Drizzle sauce over casserole to serve. 

Serves 12

Hot Spinach Dip

1 (10 oz) package frozen chopped spinach, thawed and drained
1 red bell pepper, diced
2 Tbsp minced garlic
1 (6.5 oz) jar artichoke hearts, drained and mashed (or chopped finely)
1/2 cup sour cream
3/4 cup grated parmesan cheese
Salt and pepper to taste
1/4 cup heavy cream
Crackers or fresh vegetables as dippers

Preheat oven to 350.  Mix together spinach, bell pepper, garlic, artichokes, sour cream and parmesan cheese.  Season with salt and pepper.  Mixture will be thick; add cream to thin to dip consistency.  Spoon into a 1 quart baking dish.  Bake for 20 minutes, or until bubbly.  Serve with crackers or fresh vegetables, such as carrots, peppers or tomatoes. 

Makes 3 cups.