Granola

3 c regular rolled oats
1 c coarsely shredded unpeeled apple
1/2 c toasted wheat germ
1/4 c honey
1/4 c water
1 1/2 tsp ground cinnamon
1 tsp vanilla or 1/2 tsp almond extract
Nonstick spray coating

In a large bowl combine oats, apple and wheat germ; mix well.  In a small saucepan stir together honey, water and cinnamon.  Heat to boiling; remove from heat.  Stir in vanilla.  Pour over oat mixture; mix well.

Spray a 15x10x1-inch baking pan with nonstick coating.  Spread oat mixture evenly in pan.  Bake in a 325۫oven about 45 min or until golden brown, stirring occasionally.  Spread onto foil to cool.  To store, place cooled granola in an airtight container in the refrigerator for up to 2 weeks. 

Makes 8 (1/2 cup) servings. 

Source: BH&G New Dieter's Cookbook

Feta-Stuffed Chicken - New Dieter's Cookbook

Can replace spinach with broccoli

1/4 c crumbled basil-and-tomato feta cheese (1 oz)

2 Tbsp fat-free cream cheese (1 oz)

4 skinless, boneless chicken breast halves (about 1 1/4 lbs total)

1/4 to 1/2 teaspoon black pepper

Dash salt

1 tsp olive oil

1/4 c chicken broth

1 10-oz package prewashed fresh spinach, trimmed (8 c) **I used half

2 Tbsp walnut or pecan pieces, toasted (optional)

1 Tbsp lemon juice

Lemon slices, halved (optional)

In a small bowl combine feta cheese and cream cheese; set aside. Using a sharp knife, cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket. Stuff pockets with the cheese mixture. If necessary, secure openings with wooden toothpicks. Sprinkle chicken with pepper and salt.

In a large nonstick skillet cook chicken in hot oil over medium-high heat about 12 minutes or until tender and no longer pink, turning once (reduce heat to medium if chicken browns too quickly). Remove chicken from skillet. Cover and keep warm.

Carefully add chicken broth to skillet. Bring to boiling; add half of spinach. Cover and cook about 3 minutes or just until spinach is wilted. Remove spinach from skillet, reserving liquid in pan. Repeat with remaining spinach. Return all spinach to skillet. Stir in the nuts and lemon juice.

To serve, divide spinach mixture among 4 dinner plates. Top with chicken breasts. If desired, garnish with lemon slices.

4 servings, 231 calories per serving

Source: Better Homes & Gardens New Dieter's Cookbook, 2003

Cakey Chocolate Chip Cookies - New Dieter's Cookbook

1 c rolled oats

1/2 c butter, softened

1 c packed brown sugar

1 tsp baking soda

1/4 tsp salt

1 8-oz container low-fat yogurt

2 eggs (I used egg substitutes)

1 tsp vanilla

2 1/2 c all-purpose flour

2 c semisweet chocolate pieces (12 oz)

Place oats in a shallow baking pan. Bake in a 375 degree oven about 10 minutes or until toasted, stirring once. Place oats in a food processor bowl or blender container. Cover and process or blend until ground; set aside.

In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda, and salt; beat until combined. Beat in the yogurt, eggs, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in the oats and any remaining flour. Stir in chocolate pieces. (My mixer mixed up everything, including the oats, without a problem).

Drop dough by rounded teaspoons 2 inches apart on an ungreased cookie sheet. Bake in the 375 degree oven for 9 to 11 minutes or until bottoms are light brown. Transfer to a wire rack to cool. Makes about 60 cookies.

Source: Better Homes & Gardens New Dieter's Cookbook 2003 edition