Yield: 1 loaf
Serves: 18

Ingredients:

Nonstick Cooking Spray
1 3/4 cups pre sifted all purpose flour (do not sift)
1/2 cup baking cocoa powder, sifted
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs, room temperature
1/4 tsp pure almond extract
1/4 tsp pure vanilla extract
3/4 cup sour cream
1 cup dried cherries

Lightly spray bottom and sides of 9x5x3-inch loaf pan. Place oven rack in lower middle position. Preheat oven to 350. In a medium bowl, whisk togehter flour, cocoa, baking powder, baking soda and salt. In a large mixing bowl, at medium speed, cream together butter and sugar until light and fluffy. Add eggs, one at a time, blending well. Add almond and vanilla extracts. Alternately add flour mixture and sour cream, beginning and ending with dry ingredients. Mix just until combined. Fold in cherries. Pour into loaf pan. Bake in preheated oven 50 to 60 minutes or until a tester inserted, in center of loaf, comes out clean. Cool in pan on wire rack for 10 minutes. Remove from pan and cool completely on wire rack. Spoon Cocoa Glaze over top and sides of tea bread.

Cocoa Glaze
2 tablespoons unsalted butter, melted
2 tablespoons baking cocoa powder
2 tablespoon water
1/2 cup confectioners sugar
1/4 teaspoon pure almond extract

In medium bowl, blend together melted butter, cocoa and water. Whisk until smooth. Slowly add sugar, whisking until smooth. Stir in almond extract,. Spoon over top and sides of tea bread.

Nutrition Information per 1/18 loaf:
220 Calories
10 grams total fat
6 grams saturated fat
50 milligrams cholesterol
33 grams carbohydrate
1.5 grams fiber
3 grams protein
150 milligrams sodium

Preparation Time: 3 minutes
Cooking Time: 12 minutes
Makes 4 Servings

Ingredients:

6 large eggs
1/3 to 1/2 cup milk or half-and-half
1 teaspoon sea salt
Freshly ground black pepper
1 1/2 cups cooked vegetables 1 chopped green onion
1/3 cup shredded Cheddar cheese
2 tablespoons olive oil
2 tablespoons grated Parmesan cheese

In bowl, whisk eggs with milk, salt and pepper. Stir in vegetables, onion and Cheddar cheese. In 10-inch broilerproof skillet with lid, heat oil until hot over medium heat. Add egg mixture; spread evenly. Lower heat; cover and cook until eggs are set around sides of pan, about 10 minutes. Uncover skillet; sprinkle with grated Parmesan cheese. Finish frittata under the broiler until top is completely set. Delicious with potatoes and tossed salad.

Per serving: 246 calories
19 grams fat
331 milligrams cholesterol
638 milligrams sodium
5 grams carbohydrate
14 grams protein

Preparation Time: 2 minutes
Cooking time 13 minutes
Makes 4 Servings

Ingredients:
1 pound thin-cut chicken thigh cutlets
Salt (optional) and pepper to taste
1 tablespoon vegetable oil
1 cup chopped onion
1/2 cup low-fat chicken broth
2/4 cup lemon juice
2 tablespoons lemon zest
2 tablespoons chopped fresh chives

Season chicken with salt and pepper. Heat large skillet over high heat. Add oil and chicken; brown about 5 minutes. Add onion to skillet. Cook about 2 minutes. Stir in broth; simmer until chicken is done, about 5 minutes. Add lemon juice, zest and chives. Delicious with mashed potatoes and beans.

Per serving: 219 calories
12 grams fat
74 milligrams cholesterol
133 milligrams sodium
7 grams carbohydrate
21 grams protein

5 minutes to prepare, 0 minutes to cook
Serves: 2

Ingredients:

2 ripe bananas
2 tbsp low fat yogurt
1/2 cup skimmed milk
1/2 tsp vanilla extract

1. Place the bananas, yogurt, skimmed milk, and vanilla extract all into a food processor and process it until smooth.

2. Serve chilled and immediately.

Nutrition Facts:

Calories 262 kcal
Protein 8.5 g
Carbohydrates 57.1 g
Sugar 34. 9 g
Fat 1.5 g
Saturates 0.9 g
Fiber 1.3 g
Salt 0.24 g

10 minutes to prepare, 5 minutes to cook
Serves: 4

Ingredients:

4 eggs
1/3 cup of low fat milk
2 tbsp chopped fresh dill
salt and pepper
1 1/2 oz/50 g smoked salmon, cut into small pieces
2 tbsp butter
toasted, slices of rustic bread

1. Break the eggs into a large bowl and whisk them together with the milk and dill. Then, season to taste with salt and pepper.

2. Add the smoked salmon and mix to combine the two.

3. Melt the butter in a large nonstick skillet and pour the egg and smoked salmon mixture into the skillet. Gently scrape the egg away from the sides of the skillet using a spatula to allow the uncooked egg to fill the surface.

4. Finally, when all eggs are almost cooked but still a little creamy, remove from the heat and spoon onto the prepared toast. Serve at once while still warm, and garnish with some dill.

Nutrition Facts:

Calories 148 kcal
Protein 12.3 g
Carbohydrates 1.1 g
Sugar 1.1 g
Fat 10.8 g
Saturates 4.2 g
Fiber 0.1 g
Salt 1.0 g

5 minutes to prepare, 5 minutes to cook, and 5 minutes for cooling
Serves: 4

Ingredients:

3 tbsp honey
5/8 cup mixed unsalted nuts
8 tbsp plain low fat yogurt
7/8 cup fresh blueberries

1. Heat the honey in a small pan over medium heat, add the nuts and stir until they are well coated. Remove from the heat and let cool slightly.

2. Divide the yogurt between 4 serving bowls, then spoon over the nut mixture and blueberries

Nutrition Facts:

Calories 231 kcal
Protein 8.9 g
Carbohydrates 24.1 g
Sugar 1.0 g
Fat 11.7 g
Saturates 2.1 g
Fiber 1.6 g
Salt 0.3 g

5 minutes to prepare
Serves: 4-6

Ingredients:

6 oz/176 g mixed salad greens, such as spinach, arugula and frisee
1 red onion
3 oz/85 g radishes
6 oz/175 g cooked beet
10 oz/28 g canned cannellini beans, drained and rinsed
1/3 cup dried cranberries
14 cup roasted cashews
2 1/2 oz 70 g feta cheese, crumbled
DRESSING
3 tbsp extra virgin olive oil
1 tsp Dijon mustard
2 tbsp lemon juice
1 tbsp chopped cilantro
salt & pepper

1. Arrange the salad greens in a salad bowl and set aside.

2. Thinly slice the onion, then cut it in half to form half moons and place them in a bowl.

3. Thinly slice the radishes, cut the tomatoes in half, and peel the beet and dice. Add to the onion with the remaining ingredients, except the nuts and cheese.

4. Put all of the ingredients for the dressing into a screw top jar and shake until blended. Pour over the bean mixture, toss lightly, then spoon on top of the salad greens.

5. Sprinkle over the nuts and cheese and serve at once.

Nutrition Facts:

Calories 301 kcal
Protein 16 g
Carbohydrates 25.2 g
Sugar 7.9 g
Fat 15.9 g
Saturates 5.6 g
Fiber 9.4 g
Salt 1.29 g

10 minutes to prepare, 15 minutes to cook
Serves: 4

Ingredients:

4 tuna steaks, about 5 oz/140 g each
2 red onions
12 cherry tomatoes
1 red bell pepper, seeded and diced into 1 - inch pieces
1 yellow bell pepper, seeded and diced into 1 inch pieces
1 zucchini, sliced
1 tbsp chopped fresh oregano
4 tbsp olive oil freshly ground black pepper
lime wedges

1. Preheat the broiler to high. Cut the tuna into 1 inch 2.5 cm dice. Peel the onions, leaving the root intact, and cut each onion lengthwise into 6 wedges.

2. Divide the fish and vegetables evenly between 8 wooden skewers (presoaked to avoid burning) and arrange on the broiler pan.

3. Mix the oregano and oil together in a small bowl. Season to taste with pepper. Lightly brush the kabobs with oil and cook under the preheated broiler for 10 - 15 minutes or until evenly cooked, turning occasionally. If you cannot fit all the kabobs on the broiler pan at once, cook them in batches, keeping the cooked kabobs warm while cooking the remainder. Alternatively, these kabobs can be cooked on a barbecue.

4. Garnish with lime wedges and serve with a selection of salads, cooked couscous, new potatoes, or bread.

Nutrition Facts:

Calories 352 kcal
Protein 35.8 g
Carbohydrates 12.4 g
Sugar 10.5 g
Fat 18.10 g
Saturates 3.36 g
Fiber 3.05 g
Salt 0.20 g

10 -15 minutes to prepare 45 - 50 minutes to cook
Serves: 4

Ingredients:
21 oz/600 g beef fillet, trimmed of any visible fat pepper
2 tsp Worcestershire sauce
2 tbsp olive oil
14 oz/400 g green beans
3 1/2 oz/100 g small pasta, such as orecchiette
2 red onions, finely sliced
1 large head radicchio generous 1/4 cup of green olives, pitted
DRESSING
1 tsp Dijon mustard
2 tbsp while wine vinegar
3 tbsp olive oil


1. Preheat the oven to 425F/220C. Rub the beef with pepper to taste and Worcestershire sauce.
Heat 2 tablesppons of the oil in a small roasting pan over high heat, add the beef, and sear on all sides. Transfer the dish to the preheated oven and roast for 30 minutes. Remove and let cool.

2. Bring a large pan of water to a boil, add the beans, and cook for 5 minutes, or until just tender. Remove with a slotted spoon and refresh the beans under cold running water. Drain and put into a large bowl.

3. Return the bean cooking water to a boil, add the pasta, and cook for 11 minutes, or until tender. Drain and return to the saucepan.

4. Add the pasta to the beans with the onions, radicchio leaves and olives in a serving dish or salad bowl and arrange some thinly sliced beef on top.

5. Whisk the dressing ingredients together in a separate bowl, then pour over the salad and serve at once with extra sliced beef.

Nutrition Facts:

Calories 471 kcal
Protein 38.4 g
Carbohydrates 29.2 g
Sugar 8.0 g
Fat 23.1 g
Saturates 6.2 g
Fiber 5.0 g
Salt 1.1 g

10 minutes to prepare, 1hr to cook
Serves: 4

Ingredients:
4 red-fleshed sweet potatoes
1 cup frozen fava beans
3/4 cup frozen corn kernels
4 pz/115g fine long green beans
5 oz/140g fresh tomatoes, chopped
1 tbsp olive oil
1 tbsp balsamic vinegar freashly ground black pepper
2 tbsp torn fresh basil leaves, plus extra leaves to garnish

1. Preheat the oven to 375F/190C. Scrub the sweet potatoes and piece the skin of each potato with a sharp knife several times. Arrange on a baking sheet and bake in the preheated oven for 101 1/4 hours, or until soft and tender when pierced with the point of a sharp knife. Keep warm.

2. When the potatoes are cooked, bring a pan of water to a boil, add the fava beans and corn, and return to a boil. Reduce the heat, cover, and let simmer for 5 minutes. Trim the green beans, cut in half, and add to the pan. Return to a boil, then reduce the heat, cover, and let simmer for 3 minutes, or until the green beans are just tender.

3. Blend the oil with the vinegar in a small bowl and beans, return to the pan, add the tomatoes, and pour the dressing over. Add the torn basil leaves and mix well.

4. Remove the sweet potatoes from the oven, cut in half lengthwise, and open up. Divide the corn and bean filling between the potatoes and serve at once, garnished with basil leaves.

Nutrition Facts:

Calories 360kcal
Protein 11.2 g
Carbohydrates 70.3 g
Sugar 22.4 g
Fat 5.81 g
Saturates 1.04 g
Fiber 14.67 g
Salt 0.26 g

TURKEY PICCATA

Total Time: 30 minutes
Serves: 4

1 lemon
1 lb turkey cutlets, 4 pieces
2 Tbsp all purpose flour
1/4 tsp ea. salt & black pepper
1 Tbsp olive oil, divided
1 tsp freshly minced garlic
1/2 cup Nature's Promise fat-free chicken broth
Tbsp capers, well drained

Grate lemon rind & measure 1/2 tsp rind Squeeze lemon & measure 1 Tbsp juice. Set aside. Between 2 pieces of waxed paper, flatten cutlets to 4-inch thickness. Pat dry. Mix flour with salt & pepper. Dust turkey in flour. Heat large skillet, over medium-high heat, add 1/2 Tbsp oil & heat. Add turkey & cook, turning cutlets over when edges turn pink to white. Cook about 2 minutes on each side. Transfer to warm platter. Add garlic to pan and cook 20-30 seconds. Add stock & lemon juice; stir, scraping up browned bits. Simmer, uncovered, until liquid is reduced. Stir in capers. Spoon sauce over cutlets. Garnish with rind.

ENJOY!

Nutrition information per serving: 140 calories 4 g fat, 1 g saturated fat, 60 mg cholesterol, 3 g carbohydrate, 0 g fiber, 21 g protein, 300 mg sodium

Greetings Everyone,

This weeks challenge is the Military Crawl Forward & Backward

Followed by the Wheel Barrel with a partner......

KNOW THE DIFFERENCE BETWEEN A COLD & H1N1 (SWINE) FLU SYMPTOMS

Symptom = FEVER
COLD = Fever is rare with a cold
H1N1 = Fever is usually present with the flu in up to 80% of all flu cases. A temperature of 100 or higher for 3 to 4 days is associated with the flu

Symptom = COUGHING
COLD = A hacking, productive (mucus- producing) cough is often present with a cold
H1N1 = A nonproductive (non-mucus producing) cough is usually present with the flu (sometimes referred to as dry cough)

Symptom = ACHES
COLD = Slight body aches & pains can be part of a cold
H1N1 = Severe aches & pains are common with the flu

Symptom = STUFFY NOSE
COLD = Stuffy nose is commonly present with a cold and typically resolves spontaneously with a week
H1N1 = Stuffy nose is not commonly present with the flu

Symptom = CHILLS
COLD = Chills are uncommon with a cold
H1N1 = 60% of people who have the flu experience chills

Symptom = TIREDNESS
COLD = Tiredness is fairly mild with a cold
H1N1 = Tiredness is moderate to severe with the flu.

Symptom = SNEEZING
COLD = Sneezing is commonly present with a cold
H1N1 = Sneezing is not common with the flu

Symptom = SUDDEN SYMPTOMS
COLD = Cold symptoms tend to develop over a few days
H1N1 = The flu has a rapid onset within 3-6 hours. The flu hits hard and includes sudden symptoms like high fever, aches & pains

Symptom = HEADACHE
COLD = A headache is fairly uncommon with a cold
H1N1 = A headache is very common with the flu, present in 80% of flu cases

Symptom = SORE THROAT
COLD = Sore throat is commonly present with a cold
H1N1 = Sore throat is not commonly present with the flu

Symptom = CHEST DISCOMFORT
COLD = Chest discomfort is mild to moderate with a cold
H1N1 = Chest discomfort is often severe with the flu

Tuesday's assignment is to collect a blade of grass from outside

4 Things You Never Knew Your Cell Phone Could Do

For all the folks with cell phones. (This should be printed & kept in your car, purse, & wallet. Good information to have with you.)

There are a few things that can be done in times of grave emergencies.

Your mobile phone can actually be a life saver or an emergency tool for survival. Check out the things that you can do with it:

FIRST EMERGENCY

The Emergency Number worldwide for Mobile is 112. If you find Yourself out of the coverage area of your mobile network and there is an Emergency, dial 112 & the mobile will search any existing network to Establish the emergency number for you, and interestingly, this number 112 can be dialed even if the keypad is locked. Try it out.

SECOND
Have you locked your keys in the car?

Does your car have remote keyless entry? This may come in handy someday. Good reason to own a cell phone: If you lock your keys in the car and the spare keys are at home, call someone at home on their cell phone from your cell phone. Hold your cell phone about a foot from your car door and have the person at your home press the unlock button, holding it near the mobile phone on their end. Your car will unlock. Saves someone from having to drive your keys to you. Distance is no object. You could be hundreds of miles away, and if you can reach someone who has the other 'remote' for your car, you can unlock the doors ( or the trunk).

THIRD
Hidden Battery Power

Imagine your cell battery is very low. To activate, press the keys *3370#. Your cell phone will restart with this reserve and the instrument will show a 50% increase in battery. This reserve will get charged when you charge your cell phone next time.

FOURTH
How to disable a STOLEN mobile phone?

To check your Mobile phone's serial number, key in the following Digits on your phone: *#06#. A 15-digit code will appear on the screen. This number is unique to your handset.

Meal Serves 6

1 1/2 cups cooked Nature's Promise organic brown rice
3 cups cubed cooked Nature's Promise skinless chicken breast
1 can (15 ounces) Nature's Promise organic corn, drained
1 can (15.5 ounces) Nature's Promise organic black beans
1 each, medium red & green bell peppers, seeded & diced
1/2 cup peeled & diced jicama
1/3 cup Giant extra-virgin olive oil
1 Tbsp. freshly squeezed lime juice, or to taste
3/4 cup Giant salsa (mild, medium or hot)
3 drops hot pepper sauce, or to taste (optional)
2 to 4 Tbsp. water
Salt & freshly ground black pepper
Green leafy lettuce leaves
1/4 cup finely chopped fresh cilantro or flat leaf parsley, loosely paced, for garnish
1/4 cup shredded reduced fat cheese

In a large bowl, combine the rice, chicken, corn, beans, bell peppers, and jicama. Gently toss until well mixed and set aside.

In a medium bowl, whisk together olive oil and lime juice until well blended. Mix in salsa and hot pepper sauce. Add enough water to thin the consistency so the dressing can be thinly drizzled over the salad. Drizzle the dressing over the chicken mixture and toss to coat evenly. Cover the salad and refrigerate for 1 to 3 hours so the flavors can meld. Bring the salad to room temperature. Season to taste with salt and pepper. Drain off any excess dressing. Place the salad in a serving bowl lined with lettuce leaves, sprinkle the top of the salad with cilantro and cheese, and serve.

Nutrition information per serving: 395 calories, 15g total fat, 2g saturated fat, 40g carbohydrate, 7g fiber, 29g protein, 691mg sodium

The Challenge for the week are Hula Hooping for 60seconds


Part 2 of the Challenge will be Jumping Rope for 60seconds


Those attending Wednesday nights 7:30pm class, please bring these items if you have them

Lets have some fun "Putting the WORK N!"

Healthy Ideas

Cook Time: 22 minutes
Total Time 35 minutes
Serves 4

Accompaniment: Tossed Leafy Green Salad

2 cups (5 oz) uncooked bow tie pasta (farfelle)
2 tsp canola oil
1 lb Super G 99% Fat Free Chicken Breast
Tenders, cut into 1/2 inch pieces
1 medium green bell pepper, seeded & cut into 1 inch pieces
1/2 cup coarsely chopped onion
1 tsp minced fresh garlic
1 (14.5 oz) can no salt added stewed tomatoes with onions, peppers & celery
1 tsp dried oregano leaves
1/8 tsp each salt & pepper
4 Tbsp shredded Parmesan cheese

Cook pasta according to package directions, omitting oil & salt
Meanwhile, over medium-high heat, in a nonstick large heavy skillet, heat oil.
Add chicken, bell pepper & onion.
Stir fry until chicken is cooked through & vegetables are tender.
Add tomatoes, oregano, salt & pepper, breaking up tomatoes into bit sized pieces
Reduce heat and bring to a simmer. Gently simmer to slightly reduce liquid
When pasta is done, drain pasta
Add pasta to chicken & stir to coat pasta with liquid
Portion into 4 bowls & sprinkle each with Parmesan

Nutrition Information per serving:

340 Calories
7.5 g total fat
2 g saturated fat
70 mg cholesterol
39 g carbohydrates
3.5 g fiber
31 g protein
270 mg sodium
10% DV vitamin A
40% DV vitamin C
15% DV calcium
15% DV iron

30 Minutes to prepare, 30 minutes to cook

Serves: 4


1. Preheat the oven to 375F/190C.
Place the fillets on a cutting board and drizzle with a little oil.
Season to taste with pepper. Heat a skillet and cook the fish, nonskin-side down first, until browned. Turn over to brown the other side.
Transfer the fish to a roasting pan and cook in the oven for 10-12 minutes, until the fish flakes easily. Melt the butter in a small pan, then let stand until separated. Pour off the clear, clarified butter into a separate pan, and discard the white salty residue.

2. Cook the asparagus for 2-3 minutes in boiling water. Drain, rinse under cold running water, drain again, and set aside.

3. Add the tomatoes, dill and lemon rind to a bowl and mix. Divide the asparagus and salmon between 4 plates, spoon

some of the tomato dressing over each one, and serve

Serves: 4

Ingredients

4 (5 ounce) boneless skinless chicken breast halves
1 egg white
1/2cup plain dry bread crumbs
2 teaspoons extra-virgin olive oil
2 tablespoons reduced-fat cream cheese (Neufchatel)
Freshly ground pepper
2 tablespoons creamy goat cheese
1 tablespoon chopped black olives
Freshly ground pepper
1/4 cup grated Swiss, Monterey Jack or part-skim mozzarella cheese
2 tablespoons chopped ham
2 teaspoons Dijon mustard
Freshly ground black pepper to taste

COOKING DIRECTIONS

1. Preheat oven to 400 degrees F. Coat a rimmed baking sheet with cooking spray.

2. Prepare the filling of your choice: Cream Cheese-Pesto, Goat Cheese-Olive or Ham $ Cheese. Blend in a small bowl with a fork.

3. Cut a horizontal slit along the thin, long edge of a chicken breast half, nearly through to the opposite side. Open up each breast and place one-fourth of the filling in the center. Close the breast over the filling, pressing the edges firmly together to seal. Repeat with the remaining chicken breasts and filling.

4. Lightly beat egg white with a fork in a medium bowl. Place breadcrumbs in a shallow glass dish. Hold each chicken breast half together and dip in the egg white, then dredge in the breadcrumbs. (Discard leftovers)

5. Heat oil in a large nonstick skillet over medium-high heat. Add chicken breasts; cook until browned on one side, about 2 minutes. Place the chicken, browned-side up, on the prepared baking sheet. Bake until the chicken is no longer pink in the center or until an instant-read thermometer registers 170 degrees F. about 20 minutes

NUTRITION INFO
Per Serving
Calories: 365 kcal Carbohydrates: 12g Dietary Fiber: 0g Fat: 14g Protein: 43g Sugars: 1g

Serves:4

Whole grain pasta and plenty of colorful vegetables provide healthy fiber to this nutritious entree. The delicate Mediterranean flavors combined with a hint of heat make this dish a culinary delight.

8 oz Nature's Promise whole wheat linguine
1 Tbsp. olive oil
2 tsp. minced garlic
2 Tbsp. minced shallots
14.5 oz can diced tomatoes (no-salt added)
8 oz can tomato sauce (no-salt added)
1/2 of 16 oz package Nature's Promise frozen cut leaf spinach
2 Tbsp. fresh basil chopped (or 1 Tbsp. dried basil)
Pinch of crushed red pepper flakes
1/4 tsp. each salt and black pepper
1 lb bay scallops or 1 lb sea scallops, sliced in half

Prepare linguine according to package directions. Meanwhile, in a large skillet, heat oil over medium heat, add garlic and shallots, cook for 1 minute. Add tomatoes, tomato sauce, spinach and seasonings. Simmer for about 10 minutes. Add scallops. Cook until scallops are cooked through, approximately 5 - 10 minutes. Drain pasta and divide evenly among four warm pasta bowls (about 1 cup each). Top with scallop mixture. Garnish with fresh basil leaves, if desired. Serve immediately.

Serving suggestion: Serve with tossed green salad and Italian bread.
Nutrition information per serving: 360 calories, 8 g total fat, 1 g saturated fat, 55 mg cholesterol, 56 g carbohydrate, 8.6 g fiber, 25 g protein, 500 mg sodium

BBQ Turley Burgers With Smoked Gouda and Bacon

Serves: 4

1/4 cup Hickory flavor BBQ sauce
1/3 cup minced green onion
1 pound ground turkey
1/3 tsp. black pepper
4 1 ounce slices of Smoked Gouda cheese
8 slices HORMEL
BLACK LABEL
Fully Cooked Bacon, heated
4 hamburger buns, split and toasted
Lettuce leaves and tomato slices

Preheat broiler or grill. In a large bowl, gently mix BBQ sauce, onion, ground turkey, and pepper to blend together. Shape into four 4-0z patties. Place burgers on grill rack and broil or grill burgers 4 to 5 inches from the heat, turning once, for 5 to 7 minutes per side or until the internal temperature measures 165 degrees F. Top each patty with a slice of Smoked Gouda. To serve, place patties on toasted buns and serve with bacon, additional barbecue sauce and lettuce and tomato.

Nutrition information per serving: (using 93% lean, 7% fat ground turkey)

340 calories, 17 g fat, 8 g saturated fat, 50 mg cholesterol, 28 g carbohydrate, 1 g fiber, 17 g protein, 980 mg sodium

Serves: 4 Cooking Time: 15 Minutes Prep Time: 15 Minutes

3 Tbsp. I Can't Believe It's Not Butter Spread, divided
1 lv boneless, skinless chicken breats, cubed
1/2 cup finely chopped red bell pepper
2 cups fresh or thawed frozen broccoli florets
1-3/4 cups water
1/2 cup milk
1 package Knorr Pasta Sides-Alfredo

Melt 1 tablespoon Spread in 12-inch nonstick skillet over medium-high heat and cook chicken, stirring frequently, 5 minutes or until chicken is thoroughly cooked. Remove chicken and set aside. Melt additional 2 tablespoons Spread in same skillet over medium heat and cook red pepper 1 minute or until tender. Stir in broccoli, water and milk. Bring to a boil over high heat. Stir in Knorr Pasta Sides-Alfredo. Return to a boil, then cook over medium jeat, stirring occasionally, 8 minutes or until pasta is tender. Return chicken to skillet; heat through.

Nutrition information per serving;
340 calories, 11 g total fat. 3.5 g saturated fat, 75 mg cholesterol, 25 g total carbohydrate, 4 g sugars, 2 g fiber, 33 g protein, 570 mg sodium

Mediterranean flavors meet California cool in Sweet green's main-course salad

INGREDIENTS

LETTUCE:
1/2 lb. baby spinach
1/2 lb. mesclun

VEGGIES:
1 cup chickpeas
1 cup roasted yellow and red peppers, chopped
1 cup cucumber, peeled and chopped

CRUNCH:
1/2 cup of garlic pita chips

MEAT:
2 boneless skinless chicken breasts, roasted or grilled with extra virgin olive oil, salt and pepper.
Once cooked, chop chicken into 1/2 inch pieces

DRESSING:
Any simple vinaigrette, like a simple one using a 1/3 a cup of lemon juice,
2 tablespoons of olive oil and a bit of minced garlic

SERVES 4 - 8

Combine all ingredients in a salad bowl with salt and pepper.
Toss dressing in right before serving and lightly mix

TIP:
Chop up some flat-leaf parsley and sprinkle it on top of the salad to add a nice herbal under tone to the dish