Mango Barbecued Jerk Chicken Thighs

From Healthy Cooking (June/July 2011), page 56.

Prep: 20 min + marinating / Cook: 20 min
Yield: 4-6 servings

This chicken is absolutely delicious!  It is so tender and full of bold, yummy flavors, even without adding the extra barbecue sauce.  My two-year old (who doesn't typically devour meat) asked for seconds.

2 Tbs. orange juice
1 1/2 tsp. lime juice
1 1/2 tsp. olive oil
1 Tbs. Caribbean jerk seasoning
1 clove garlic, minced
1 lb. boneless skinless chicken thighs

Barbecue Sauce:
3 Tbs. mango chutney
1 1/2 tsp. lime juice
1 1/2 tsp. honey
1 tsp. Dijon mustard
1/4 tsp. Chinese five-spice powder
1/4 tsp. minced fresh ginger root
1 Tbs. minced fresh cilantro
1 1/2 tsp. sesame seeds, toasted
1 tsp. grated orange peel

In a large resealable plastic bag, combine orange juice, lime juice, olive oil, jerk seasoning, and garlic; add the chicken.  Seal bag and turn to coat; refrigerate for at least 8 hours or overnight.

For barbecue sauce, combine chutney, lime juice, honey, mustard, five-spice powder, and ginger; set aside.  In another small bowl, combine cilantro, sesame seeds, and orange peel; set aside.

Drain and discard marinade.  Broil chicken 4-6" from heat for 7  minutes.  Turn and broil for 6 minutes.  Divide barbecue sauce, using half to baste chicken and saving the rest for serving.  Broil 3-5 minutes longer or until chicken juices run clear.  Place on a serving dish and sprinkle with cilantro mixture.  Serve with remaining sauce.

Notes:
- I used Jamaican jerk seasoning; I'm not sure if there's a difference.

Nutrition Facts:
- 1 chicken thigh = 232 calories, 9 g fat (2 g saturated fat), 76 mg cholesterol, 297 mg sodium, 14 g carbohydrate, trace fiber, 21 g protein

Firecracker Grilled Salmon

From Healthy Cooking (Feb./March 2011), page 36.

Prep: 20 min + marinating / Cook: 5-10 min.
Yield: 4 servings

2 Tbs. balsamic vinegar
2 Tbs. reduced-sodium soy sauce
1 green onion, thinly sliced
1 Tbs. olive oil
1 Tbs. maple syrup
2 tsp. ground ginger
1 tsp. crushed red pepper flakes
1/2 tsp. sesame oil
1/4 tsp. salt
4 salmon fillets (6 oz. each)

In a small bowl, combine the first 10 ingredients.  Pour 1/4 cup marinade into a large resealable plastic bag.  Add the salmon; seal bag and turn to coat.  Cover and refrigerate remaining marinade.  Refrigerate salmon for up to 30 minutes.  Drain and discard marinade.

Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.  Place salmon skin side down on grill rack.  Grill over high heat or broil 3-4" from the heat for 5-10 minutes or until fish flakes easily with a fork, basting occasionally with remaining marinade.

Notes:
- I tend to buy salmon fillets without the skin.
- The recipe says to cover the salmon while grilling--I didn't.  I did, however, carefully flip it over halfway through cooking time.

Nutrition Facts:
1 fillet = 306 calories, 18 g fat (4 g saturated fat), 85 mg cholesterol, 366 mg sodium, 4 g carbohydrate, trace fiber, 30 g protein

Sensational Spiced Salmon

Adapted from Healthy Cooking (Dec./Jan. 2011), page 63.

Prep/Total Time: 25 min
Yield: 4 servings

This is one of the easiest salmon recipes we've tried so far, and it just happens to be delicious, too.  The blend of sweet and savory seasonings is amazing.

2 Tbs. brown sugar
4 tsp. chili powder
2 tsp. grated lemon peel
3/4 tsp. ground cumin
1/4 tsp. salt
1/4 tsp. ground cinnamon
4 salmon fillets (4 oz each)

Combine the first six ingredients; rub over salmon (both sides if fillets are skinless).  Place in a single layer in a greased baking dish coated with cooking spray.  Bake, uncovered, at 350 for 15-20 minutes or until fish flakes easily with a fork.

Nutrition Facts:
1 fillet = 244 calories, 13 g fat (3 g saturated fat), 67 mg cholesterol, 196 mg sodium, 9 g carbohydrate, 1 g fiber, 23 g protein

Notes:
- All I changed from the original recipe was the amount of salt; I'm always reducing it.
- I used two frozen salmon fillets from Costco and cut the rest of the ingredients in half (even though I'm sure the fillets were more than 4 oz each).

Makeover Taco Soup

Yield: 7 cups

1 lb. lean ground turkey
1/2 medium red onion, diced
8 oz. no-salt added-tomato sauce
1 (14 1/2 oz) can fire-roasted diced tomatoes, undrained
1 (15 1/2 oz) can no-salt-added or low-sodium whole kernel corn, undrained
1 (15 1/2 oz) can no-salt-added or low-sodium kidney beans, undrained
3 1/2 Tbs. Homemade Taco Seasoning Mix
1-2 cups water

Garnishes:
Shredded cheese
Fritos
Light or fat free sour cream OR plain, fat-free Greek yogurt

Brown turkey and onion; drain.  Add tomato sauce, tomatoes, corn, beans, taco seasoning, and water.  Cover and simmer 20 minutes, stirring occasionally.

Nutrition Facts:
1 cup (no garnishes) = 225 calories, 5.32 g fat (1.2 g saturated fat), 37 mg cholesterol, 304 mg sodium, 25.2 g carbohydrates, 7.3 g dietary fiber, 9 g sugar, 19 g protein

Notes:
- The nutrition facts listed use no-salt-added corn and reduced sodium kidney beans.  Amounts will actually vary by brand.

Homemade Taco Seasoning Mix

Adapted from Healthy Cooking (April/May 2010), page 46.

Yield: about 1 cup

1/4 cup all-purpose flour
1/4 cup chili powder
3 Tbs. dried minced onion
1 Tbs. garlic powder
1 tsp. salt
2 tsp. dried oregano
2 tsp. ground cumin
1 tsp. cayenne pepper
1 tsp. ground coriander

Combine all ingredients.  Use in place of packaged taco seasoning.  Store in an airtight container in a cool, dry place for up to 1 year.

To prepare taco meat:
Cook ground meat (beef, turkey, etc.) over medium heat until no longer pink; drain.  Add 1/4 cup taco seasoning mix and 3/4 cup water.  Bring to a boil; cook and stir for 2 minutes.

Nutrition Facts:
1 Tbs. dry mix = 14 calories, 0.07 g fat (0.01 g saturated fat), 0 mg cholesterol, 191.5 mg sodium, 2.5 g carbohydrates, 0.5 g dietary fiber, 0.4 g sugar, 0.3 g protein

Notes:
- The original recipe called for 2 1/2 tsp. salt and 1 1/2 tsp. cayenne pepper.  Do what you want, but I thought it turned out great the way I made it!  It was just spicy enough for my taste, but if you like things a little milder consider cutting the cayenne to 1/2 or 3/4 tsp.
- You will save money and cut out a CRAZY amount of sodium from your diet if you use this recipe instead of the stuff you buy at the store.  I compared this to my bottle of Tone's taco seasoning; 2 tsp. (yes, 2 tsp.) of the Tone's contains 470 mg sodium!

Crunchy Broccoli Salad

From Healthy Cooking (April/May 2010), page 43.

Prep/Total Time: 20 min
Yield: 10 servings

8 cups fresh broccoli florets
3 green onions, thinly sliced
3/4 cup dried cranberries
3 Tbs. canola oil
3 Tbs. seasoned rice vinegar
2 Tbs. sugar
1/4 cup sunflower kernels
3 bacon strips, cooked and crumbled

In a large bowl, combine broccoli, onions, and cranberries.  In a small bowl, combine oil, vinegar, and sugar; drizzle over broccoli and toss to coat.  Chill until serving.

Sprinkle with sunflower seeds and bacon.

Notes:
- The original recipe calls for an entire bunch of green onions, which seemed a bit much to me.  It also called for 1/2 cup cranberries, but I wanted more.  The nutrition facts listed below are for the original recipe.
- I didn't have seasoned rice vinegar, so I used regular.  I also decided to add about 1/8 tsp. ground ginger to the dressing and used already cooked and crumbled real bacon from a little bag that I bought at the store.  Cheating, I know.

Nutrition Facts (for original recipe):
3/4 cup = 121 calories, 7 g fat (1 g saturated fat), 2 mg cholesterol, 233 mg sodium, 14 g carbohydrate, 3 g fiber, 3 g protein.

Glazed Salmon

From Simple and Delicious (Jan./Feb. 2010), page 23.

Prep: 5-10 min. / Cook: 10-15 min.
Yield: 4 servings

We really liked this recipe--the sauce was wonderful and really complemented the salmon, adding to it but not overpowering it.  Delicious!  It's amazing to think that it's so easy and calls for so few ingredients, which is always a plus.

4 salmon fillets (6 oz. each)
1/4 tsp. salt
1/8 tsp. pepper
2 Tbs. brown sugar
2 Tbs. lemon juice
2 Tbs. Dijon mustard
1 tsp. ground cumin

Sprinkle both sides of salmon with salt and pepper; place in greased 11x17" dish.  Combine the remaining ingredients; spoon over fillets.

Bake, uncovered, at 400F for 10-15 minutes or until fish flakes easily with a fork.

Nutrition Facts:
1 fillet = 349 calories, 19 g fat (4 g saturated fat), 100 mg cholesterol, 432 mg sodium, 9 g carbohydrate, trace fiber, 34 g protein

Notes:
- There's not really a reason to measure out the salt and pepper in this case.  Just sprinkle on some salt and grind some pepper over the fish--you'll be good.
- I cooked this for exactly 15 minutes, and it was perfect!

Cherry Tarts (Sue Bendixen)

From Sue Bendixen.

Prep: 10 min. + chilling. / Cook: 12 min.
Yield: 3 dozen tarts

I got this recipe from the mother of one of my best friends.  She was wonderful enough to make a billion of these for our wedding reception.  Almond extract is an elegant addition to the chewy-crunchy shells and the light, cheesecake-like filling.

Shells:
1 1/2 tsp. almond extract
3/4 cup softened butter
3/4 cup sugar
1 small egg white
3/4 cup + 2 Tbs. flour

Blend together almond extract, butter, sugar, and egg white.  Add flour.

Chill dough at least 1 hour.  Press dough into and up sides greased small tart molds or mini muffin pans.

Bake for about 12 minutes at 350 F.  Cool 1-2 minutes in tart pan, then turn upside-down over a towel and knock the shells out.

Filling:
4 oz cream cheese
1/2 cup powdered sugar
1/2 tsp. vanilla or almond extract
1 cup cream, whipped
1 can cherry pie filling

Blend together cream cheese, powdered sugar, and vanilla or almond extract.  Fold in whipped cream.

Fill tart shells with cream cheese filling.  Top each with 1 cherry plus a little cherry sauce.

Nutrition Facts (using regular cream cheese & heavy whipping cream):

1 tart = 136 calories, 10 g fat (3.5 g saturated fat), 31 mg cholesterol, 51 mg sodium, 11.5 g carbohydrate, 0 g fiber, 8.5 g sugar, 1 g protein

Notes:
- If you buy large eggs, don't use all of the egg white.  (Don't toss the unused egg yolk--use it to make Alton Brown's "The Chewy" chocolate chip cookies.  You can freeze it for later if you want.)
- I divide my dough into three equal portions on wax paper, pressing and shaping them into rectangles so that I can easily cut them after their chilled.
- The dough softens very quickly once it's out of the fridge (especially if your hands are warm or it's a warm day).  I tend to put my tart an in the freezer for a few minutes before pressing the dough into it.  I also tend to only make one pan of shells a day because it's next to impossible to get the dough to hold its shape when you press it into a hot tart pan.
- Tart shells may be frozen for future use.
- Try using other fruit pie fillings or fresh fruit.
- I typically double the whole recipe and have a small amount of filling left over.
- Filled tarts don't hold up well for more than a day (they get soggy), so only make as many as you think will be eaten by the end of the day.

Lemon Blueberry Bread

Adapted from AllRecipes.com, submitted by Tablespoon.

Makes 1 loaf.

I made a couple of slight modifications to the original recipe, and that's what I'm posting here.  A lot of other reviewers had variations that sounded good, as well, so I'll include them below the Notes section of this post.  If you want the original recipe, follow the link above.

2 lemons
5 Tbs. powdered sugar
3/4 cup + 1Tbs. white sugar
1/4 cup + 1 Tbs. melted butter
2 eggs
1/3 cup sour cream
1/4 cup milk
1 2/3 cup + 1 Tbs. flour
2 tsp. baking powder
1/4 tsp. salt
1 1/4 cups fresh or frozen blueberries (no need to thaw)
1 Tbs. butter
2 Tbs. brown sugar

Grate the zest from both lemons.  Put 1 tsp. lemon zest in a small bowl, along with the juice from 1/2 a lemon and the powdered sugar; stir until smooth to make the glaze.  Set aside.

Add the rest of the zest and lemon juice into a medium bowl, along with 3/4 cup white sugar, melted butter, eggs, and sour cream.  Mix until blended.  Stir in the milk.

Whisk together 1 2/3 cup flour, baking powder, and salt in a large bowl.  Remove 3 Tbs and set aside.  Pour milk mixture into flour mixture (large bowl) and stir until just combined.

Toss blueberries with reserved flour mixture.  Fold gently into batter.  Pour into a greased 9x5" loaf pan.

Cut butter, brown sugar, 1 Tbs. white sugar, and 1 Tbs. flour together with a fork or pastry cutter until crumbly.  Sprinkle over top of batter.

Bake for 60 minutes at 350F, until a toothpick inserted into the center comes out clean.

Remove from oven and let cool in pan 10 minutes before removing to a wire rack.  Dust with powdered sugar.

Drizzle glaze over top of bread before serving.

Nutrition Facts:

1 slice (1/12 of loaf) + a little drizzle of glaze = 167 calories, 6.5 g fat (3 g saturated fat), 48.5 mg cholesterol, 115 mg sodium, 22 g carbohydrate, 1 g fiber, 1.5 g protein.

Notes:
- I'm guessing I used about 6 Tbs. powdered sugar, but I didn't exactly measure.  Just keep adding more until the glaze reaches the consistency you'd like.  However, the nutrition facts posted below are for the amounts I've listed.
- I wanted streusel topping, but it ended up being more of a sweet, crunchy crust.  Still good, but not my intention.  I'll work on that.
- The original recipe calls for poking holes in the bread and pouring the glaze over it straight out of the oven.  I opted not to do that because several reviewers said it made the bread soggy if not eaten right away.

Other Suggestions:

- Use buttermilk or soured milk instead of milk.

- Double the glaze.

- Add vanilla extract (probably 1 or 1 1/2 tsp.).

- Add 1/2 box lemon pudding mix to batter.  (I wanted to try this but didn't have any lemon pudding!)

- Add a streusel topping.  (Again, my plan for this one went awry.)

Chipotle-Marmalade Chicken

From Simple and Delicious (Jan./Feb. 2010), page 42.

Serves 4.

4 boneless skinless chicken breast halves (6 oz. each)
1/4 tsp. salt
Dash pepper
1/2 cup chicken broth
1/3 cup orange marmalade
1 Tbs. canola oil
1 Tbs. balsamic vinegar
1 Tbs. minced chipotle pepper in adobo sauce
1 Tbs. honey
1 tsp. chili powder
1/4 tsp. garlic powder
4 tsp. cornstarch
2 Tbs. cold water

Sprinkle chicken with salt and pepper.  Transfer to a 4-qt. slow cooker.

In a small bowl, combine the broth, marmalade, oil, vinegar, chipotle pepper, honey, chili powder, and garlic powder; pour over chicken.  Cover and cook on low for 4-5 hours or until chicken is tender.

Remove chicken to a serving platter; keep warm.  Skim fat from cooking juices; transfer to a small saucepan.  Bring liquid to a boil.  Combine cornstarch and water until smooth.  Gradually stir into the pan.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Serve with chicken.

Nutrition Facts:

1 chicken breast half with 1/3 cup sauce = 315 calories, 8 g fat (1 g saturated fat), 95 mg cholesterol, 400 mg sodium, 26 g carbohydrate, 1 g fiber, 35 g protein.

Notes:
- I honestly can't say how much  my chicken breast halves weighed, come on!  I cut two big Costco chicken breast halves in half and also used a whole smaller one.
- Just make sure everything fits in your slow cooker according to the directions it came with--who cares if it's exactly 4 quarts?
- This just occurred to me: You add 1 Tbs. canola oil, and then you end up skimming it off.  I bet you could just leave it out of the recipe entirely and be fine.  Next time I'll try that.

Wild Rice Salad

Adapted from Taste of Home (Feb./March 1993), page 29.

Yield: 6 servings

1 cup uncooked wild rice
¾ tsp. salt or seasoned salt (optional, to taste)
2 cups diced cooked chicken
1½-2 cups halved green grapes (can use mixture of red and green)
1 cup sliced water chestnuts, drained
1 cup reduced-fat mayonnaise
1 cup cashews
Lettuce leaves, if desired

Cook rice according to package directions, using ¾ tsp. salt or seasoned salt. Drain. Cool to room temperature.

Spoon rice into a large bowl. Add chicken, grapes, water chestnuts, and mayonnaise. Toss gently until mixed. Cover and chill.

Just before serving, add cashews. Serve on lettuce leaves, if desired.

Notes:
- This is best if allowed to chill for several hours or overnight.
- Consider sprinkling cashews into individual servings instead of entire amount, as cashews become soft and rubbery if they are allowed to sit in the rice mixture for a while.
- This is my mom's version; the original uses 3/4 cup mayo.

Nutrition Facts (for original recipe):
1 serving (without cashews or optional salt) = 318 calories, 10 g fat, 40 mg carbohydrate, 229 mg sodium, 19 g protein.

Chocolate Banana Bread / Muffins

From Quick Cooking (Jan./Feb. 2001), page 53.

Yield: 1 loaf or 2 dozen muffins

½ cup butter or margarine, softened
1 cup sugar
2 eggs
1 cup mashed ripe bananas (about 2 medium)—needs more banana flavor
¼ cup milk
1 teaspoon vanilla extract
2 cups all-purpose flour
¼ cup baking cocoa
1 teaspoon baking soda
1 teaspoon salt
½ cup chopped nuts, optional
1 cup chocolate chips, optional

In a mixing bowl, cream butter and sugar. Add eggs, bananas, milk, and vanilla. Combine the flour, cocoa, baking soda, and salt; add to the banana mixture and mix just until combined. Fold in nuts if desired. Transfer to a greased 9x5x3” loaf pan.

Bake at 350°F for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Notes:
- For muffins: Fill muffin cups about 2/3 full. Check muffins at about 15 minutes for doneness.

Nutrition Facts:
1 slice (1/16 loaf) = 184 calories, 7 g fat (4 g saturated fat), 42 mg cholesterol, 294 mg sodium, 29 g carbohydrate, 1 g fiber, 3 g protein

Cajun Chicken Strips

From Quick Cooking (May/June 1998), page 23.

Yield: 4-6 servings

1 tablespoon all-purpose flour
1 teaspoon poultry seasoning
¾ teaspoon garlic salt
½ teaspoon paprika
1/8 to ¼ teaspoon cayenne pepper
1½ pounds boneless skinless chicken breasts, cut into ½-inch strips
2 tablespoons butter or margarine
Italian parsley and chili peppers, optional

In a large resealable plastic bag, combine the first six ingredients. Add chicken, half at a time, and shake to coat. In a large skillet, cook chicken in butter for 8-10 minutes or until the juices run clear. Garnish with parsley and peppers if desired.

Nutrition Facts:
1 serving (4 oz) = 162 calories, 6 g fat (3 g saturated fat), 73 mg cholesterol, 320 mg sodium, 1 g carbohydrate, trace fiber, 23 g protein.

Turkey Sloppy Joes

From Quick Cooking (July/August 1998), page 44.

Yield: 6 servings

1 pound ground turkey breast
¼ cup chopped onion
½ cup ketchup
3 tablespoons barbecue sauce
1 tablespoon prepared mustard
1 tablespoon vinegar
1½ teaspoons Worcestershire sauce
½ teaspoon celery seed
¼ teaspoon pepper
6 whole wheat hamburger buns

In a nonstick skillet, cook the turkey and onion for 5 minutes or until turkey is no longer pink. Add the next seven ingredients; simmer for 10 minutes, stirring occasionally. Serve on buns.

Nutrition Facts:
1 serving = 236 calories, 3 g fat, 37 mg cholesterol, 364 mg sodium, 29 g carbohydrate, 23 g protein.

Creamy Chicken and Pasta

From Simple and Delicious (March/April 2006), page 29.

Prep/Total Time: 30 min
Yield: 5 servings

2 cups uncooked penne or medium tube pasta
2 cups sliced fresh mushrooms
1 cup sliced green onions
2 tablespoons butter
½ cup white wine or chicken broth
1 teaspoon minced garlic
1 tablespoon all-purpose flour
1/3 cup water
1 cup heavy whipping cream
2 cups cubed cooked chicken
2 tablespoons capers, drained
¼ teaspoon salt
1/8 teaspoon pepper
Shredded Parmesan cheese

Cook pasta according to package directions. Meanwhile, in a large skillet, sauté mushrooms and onions in butter for 4-5 minutes or until tender. Add wine or broth and garlic. Bring to a boil; cook until liquid is reduced by half, about 5 minutes.

Combine flour and water until smooth; gradually add to mushroom mixture. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Stir in cream. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through.

Drain pasta. Add the pasta, chicken, capers, salt and pepper to cream sauce. Cook for 3-4 minutes or until heated through. Sprinkle with Parmesan cheese.

Notes:
- Meatless Version: Omit chicken and double mushrooms.
- Make it Healthier: Replace the cream with fat-free half and half.

Nutrition Facts:
1 cup =  431 calories, 25 g fat (14 g saturated fat), 121 mg cholesterol, 420 mg sodium, 27 g carbohydrate, 2 g fiber, 23 g protein.

Sesame Ginger Chicken

From Taste of Home (June/July 1996), page 31.

2 tablespoons soy sauce
2 tablespoons honey
1 tablespoon sesame seeds, toasted
½ teaspoon ground ginger
4 boneless skinless chicken breast halves
2 green onions with tops, cut into thin strips

In a small bowl, combine the first four ingredients; set aside. Pound the chicken breasts to ¼ inch thickness. Grill over medium-hot coals, turning and basting frequently with soy sauce mixture, for 8 minutes or until juices run clear. Garnish with onions.

Note:
- Can be made on an indoor grill.
- Use reduced-sodium soy sauce to apply the "lower sodium" label.

Nutrition Facts:
1 serving = 173 calories, 4 g fat (1 g saturated fat), 63 mg cholesterol, 528 mg sodium, 10 g carbohydrate, 1 g fiber, 24 g protein.

Short Thyme Broccoli

From Simple and Delicious (March/April 2006), page 9.

Prep/Total Time: 15 min

1/2 pound fresh broccoli florets
1 tablespoon olive oil
3/4 teaspoon lemon juice
1/8 teaspoon dried thyme
1/8 teaspoon salt

Place the broccoli and 1in. of water in a saucepan; bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. Meanwhile, in a small bowl, combine the oil, lemon juice, salt, and thyme. Drain broccoli; toss with oil mixture.

Nutrition Facts:
3/4 cup = 45 calories, 4 g fat (trace saturated fat), 0 mg cholesterol, 88 mg sodium, 3 g carbohydrate, 2 g fiber, 2 g protein.

Chocolate Zucchini Cake

From Taste of Home (Aug./Sept. 1998), page 47.

Prep.: 15 min/Bake: 40 min. 
Yield: 12-15 servings.

1/2 cup butter or margarine, softened
1/2 cup canola oil
1 3/4 cup sugar
2 eggs
1 teaspoon vanilla
1/2 cup buttermilk or sour milk
2 1/2 cups flour
4 tablespoons cocoa
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon cloves
2 cups finely chopped zucchini (may use grated zucchini)
12 ounces chocolate chips (reserve 1/4 cup)

Cream together margarine, oil, and sugar. Add eggs, vanilla and milk.
Combine flour, cocoa, baking powder, baking soda, cinnamon, and cloves. Add to other mixture and mix well.

Add zucchini and chocolate chips, except for reserved 1/4 cup of chips. Mix.

Spread in greased and floured 9x13 pan. Sprinkle reserved chocolate chips over top.

Bake at 325 degrees for 40-45 minutes.

Nutrition Facts:
1 piece = 333 calories, 16 g fat (6 g saturated fat), 46 mg cholesterol, 173 mg sodium, 45 g carbohydrate, 1 g fiber, 4 g protein

Notes:
- You can sour milk by adding enough milk to about 1 tsp. vinegar or lemon juice to make 1/2 cup.
- This is my mom's version, which is way better (the original only calls for 1/2 cup chocolate chips--hello!).

Chocolate Caramel Cookies ("Rolo" Cookies)

From Quick Cooking (Nov./Dec. 1998), page 29.

Yield: 50-60 cookies

1 cup butter (no substitutions), softened
1 cup plus 1 Tbs. sugar, divided
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla
2 ½ cups flour
¾ cup baking cocoa
1 teaspoon baking soda
1 cup chopped pecans, divided
1 package (13 ounces) Rolo candies

Cream the butter, 1 cup sugar, and brown sugar. Add eggs and vanilla and mix well.

Combine flour, cocoa, and baking soda and add to the creamed mixture, beating just until blended. Stir in ½ cup of the chopped pecans.

In a small bowl, combine the remaining ½ cup chopped pecans and 1 tablespoon sugar.

Shape dough by tablespoonfuls around the Rolo candies. Dip ½ of each cookie in the pecan/sugar mixture. Place cookies on cookie sheets with nut/sugar side up.

Bake at 375 degrees for 7-10 minutes, or until tops of cookies are slightly cracked. Cool on cookie sheets for 3 minutes, and then transfer cookies to wire cooling racks.

Nutrition Facts:
2 cookies = 244 calories, 12 g fat (6 g saturated fat), 32 mg cholesterol, 134 mg sodium, 32 g carbohydrate, 1 g fiber, 3 g protein.

Salsa Chicken

From Mom Larsen.

Prep: 5-10 min. / Cook: 15-20 min.
Serves 7.

1 lb. boneless skinless chicken breasts, cut in strips
1 Tbsp. canola oil
1 pkg. taco seasoning mix (use Homemade Taco Seasoning Mix for lower sodium)
1 can diced tomatoes
1/3 cup apricot or peach jam

Empty taco seasoning onto a plate or into a plastic bag. Add chicken strips and toss to coat.

In a large skillet, heat oil over medium heat. Add chicken and sauté 5-7 minutes or until done.

Stir in tomatoes and jam. Cover and simmer 10 minutes. Serve with rice.

Nutrition Facts:
1/2 cup sauce = 150 calories, 3.4 g fat (0.4 g saturated fat), 31.4 mg cholesterol, 538.4 mg sodium, 16 g carbohydrate, 1 g dietary fiber, 9.5 g sugars, 14.3 g protein

Notes:
- 1 package of taco seasoning = about 3 1/2 Tbs.
- Mexican stewed tomatoes are the best for this.
- My mom chops her tomatoes up (thinner, chunkier sauce); I puree mine (thicker, smoother sauce).  Do what you want.
- Using the Homemade Taco Seasoning Mix will save you about 220 mg sodium per serving.