Graham Cracker Bread

This is a yummy brown bread!

4 t low fat graham cracker crumbs
1 cup all-purpose flour
1 t baking soda
1 t ground nutmeg
1/2 t salt
1/4 cup butter, softened
1 cup low fat graham cracker crumbs
1 large egg
1/3 cup dark molasses
1 cup fat-free buttermilk
1 cup raisins (optional)


Preheat oven to 350 degrees. Coat an 8 x 4-inch loaf pan with cooking spray; dust with 4 teaspoons crumbs. Combine flour, baking soda, nutmeg, and salt in large bowl, stirring with a whisk. Place butter in a large bowl; beat with a mixer at medium speed until smooth (about 1 minute). Gradually add 1 cup crumbs; beat until well combined. Add egg, and beat 1 minute. Add molasses, and beat until well combined. Beating at low speed, add flour mixture and buttermilk alternately to butter mixture, beginning and ending with flour mixture; beat just until blended. Stir in raisins. Pour batter into prepared pan.Bake for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes on a wire rack; remove from pan. Cool completely on wire rack.



Tomorrow's Daily Special: Orange Crinkles

Grilled Bruschetta Chicken

These chicken breasts are a fabulous and quick dinner when paired with a side of pasta and some veggies! If you like Bruschetta, you are going to love this healthy chicken!

1/4 cup KRAFT Sun-Dried Tomato Vinaigrette Dressing, divided
4 small skinless, boneless chicken breasts
1 medium tomato, finely chopped
1/2 cup shredded mozzarella cheese
1/4 cup chopped fresh basil


Place large sheet of heavy-duty foil over half of grill grate; preheat grill to medium heat. Pour 2 T of the dressing over chicken in resealable plastic bag; seal bag. Turn bag over several times to evenly coat chicken with the dressing. Refrigerate 10 min. (or longer) to marinate. Remove chicken from marinade; discard bag and marinade. Grill chicken on uncovered side of grill 6 min. Meanwhile, combine tomatoes, cheese, basil and remaining 2 T dressing. Turn chicken over; place, cooked-side up, on foil on grill. Top evenly with tomato mixture. Close lid. Grill an additional 8 min. or until chicken is cooked through.



Tomorrow's Daily Special: Graham Cracker Brown Bread

Italian Wedding Soup

1/2 lb lean ground beef or ground chicken
1 egg, slightly beaten
2 T breadcrumbs
1 T Parmesan cheese
1/2 t dried basil
1/2 t onion powder
1/2 t garlic powder
5 3/4 cups 98% fat free chicken broth
2 cups chopped spinach or escarole
1/2 cup orzo pasta, uncooked
1/3 cup finely chopped carrots
grated Parmesan cheese


In a medium mixing bowl combine, meat, egg, bread crumbs, Parmesan cheese, basil, onion powder, and garlic powder; shape into 3/4" balls. In large frying pan, brown meatballs. Remove from heat and drain on paper towels. In large sauce pan, heat broth to boiling; stir in spinach, orzo, carrots and meatballs. Return to boil; reduce heat to medium. Cook at slow boil for 10 minutes or until orzo is tender. Stir frequently to avoid sticking. Serve with additional Parmesan cheese sprinkled on top.



Tomorrow's Daily Special: Grilled Bruschetta Chicken

Healthy Fruit Cobbler

This is a healthy alternative to a traditional fruit cobbler!


1/2 cup white sugar (or the equivalent sugar substitute)
1/2 cup flour
1/2 cup skim milk
1 t baking powder
1/4 t salt
2 cups of your favorite fruit cut up and sweetened with a little Splenda or sugar


Preheat oven to 350 degrees. Combine all of the ingredients except fruit in a large mixing bowl. Pour into an 8 x 8 pan coated with cooking spray. Pour cut up fruit on top. Bake for 40 minutes. Crust will come up over fruit to form a crust. Serve with fat free vanilla ice cream or frozen yogurt.


Tomorrow's Daily Special: Italian Wedding Soup

Orange Creamsicle Salad

If you loved the taste of an orange creamsicle growing up, you are going to love this easy and low fat salad!


1 small package tapioca pudding
1 small package sugar free vanilla instant pudding
1 (3 ounce) package sugar free orange Jello
2 1/4 cups water
1 (8 ounce) container fat free Cool Whip
2 (10 ounce) cans mandarin oranges, drained


Combine pudding mixes, Jello and water, stirring well. Cook over medium heat while stirring constantly until mixture comes to a boil. Cool to room temperature. Stir in Cool Whip and oranges. Chill well.


TIP OF THE DAY: This recipe seems a bit odd because it's cooked and you use instant vanilla pudding. But trust me, it works!


Tomorrow's Daily Special: Healthy Fruit Cobbler

Mini Ham and Cheese Cups

These cute little cups are great as an appetizer or for breakfast!


1 (2 1/2 ounce) package sliced cooked ham, chopped
2 green onions, diced
1/2 cup shredded Monterrey jack cheese
1 egg
1 1/2 t Dijon mustard
1/8 t pepper
1 (8 ounce) refrigerated crescent dinner rolls


Preheat oven to 350 degrees. In a bowl, combine the first six ingredients; set aside. Divide crescent roll dough into 24 portions. Press into greased miniature muffin cups that have been sprayed with cooking spray. Spoon 1 tablespoon ham mixture into each cup. Bake for 13-15 minutes or until golden brown.


TIP OF THE DAY: When you have a recipe like this one that calls for a small amount of a vegetable- like green onions- and you have to buy a whole bunch, just go a head and dice up all of them and drop them in a small freezer bag (that you write the date on) and throw them in your freezer. The next time you have a recipe that needs a small amount, you'll be ready to go!


Tomorrow's Daily Special: Orange Creamsicle Salad

BLT Muffins

These muffins are great for a snack or appetizer. A savory muffin that comes together quickly and easily!


2 cups flour
1 T baking powder
1 T sugar
1 cup milk
1/2 cup mayonnaise (do NOT substitute with light or fat free)
3/4 cup bacon, cooked and crumbled (about 12 slices)
1/2 cup diced, seeded tomatoes
2 T fresh parsley, minced


Preheat oven to 400 degrees. In a large bowl, combine flour, baking powder, and sugar. In another bowl, beat milk and mayonnaise until smooth. Stir into the dry ingredients just until moistened. Fold in the bacon, tomatoes, and parsley. Fill greased or paper-lined muffin or mini muffin cups 2/3 full. Bake for 20 to 25 minutes or until a toothpick inserted comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.



Tomorrow's Daily Special: Mini Ham and Cheese Cups

Crock Pot Chicken Tortilla Soup

This is a great soup to start in the morning before you leave for work. When you get home your house will smell super yummy and dinner will be ready!


1 lb shredded cooked chicken
1 (15 ounce) can whole canned tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, diced
1 (4 ounce) can chopped green chili peppers
2 garlic cloves, minced
1 cup water
1 (14 1/2 ounce) can chicken broth
1 t cumin
1 t chili powder
1 t salt
1/4 t black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 T chopped fresh cilantro
tortilla chips


Place chicken, tomatoes, enchilada sauce, onion, green chilies, and garlic into a slow cooker. Pour in water and chicken broth. Season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. Garnish with fresh tortilla strips or tortilla chips.


Tomorrow's Daily Special: BLT Muffins

Sugar Free Peanut Butter Cookies

Since my dad has diabetes I am always on the lookout for sweet treats that are healthy for him to eat. I saw these on Paula Deen's show (I love Paula Deen) and just knew I had to try them. They are great, super easy, and I can't wait to make them for my daddy!


1 cup low fat peanut butter, creamy
1 1/3 baking sugar replacement (like Splenda)
1 egg
1 t vanilla


Preheat oven to 350 degrees. In a mixing bowl, combine the peanut butter, 1 cup sugar replacement, the egg, and vanilla, and stir well with a spoon. Roll the dough into balls the size of walnuts. Place the balls on the prepared baking sheet. With a fork, dipped in sugar replacement to prevent sticking, press a crisscross design on each cookie. Bake for 12 minutes, remove from the oven, and sprinkle the cookies with some of the remaining sugar replacement. Cool slightly before removing from pan.



Tomorrow's Daily Special: Crock pot Chicken Tortilla Soup

Baked Rigatoni

This is great alternative to the traditional lasagna and spaghetti. An easy and quick weeknight dinner you can have on the table in less than an hour!

1 lb lean ground beef
1 lb mild Italian sausage
1 cup onion, diced
2 cloves garlic, minced
1 jar (32 ounces) meatless spaghetti sauce
1 cup chicken broth
1 t dried oregano
1 t garlic powder
1 t minced onion
1 t basil
1 (16 ounce) package rigatoni, cooked and drained
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese

Preheat oven to 350 degrees. In large skillet cook ground beef, sausage, onion, and garlic until meat is browned; stirring frequently. Stir in spaghetti sauce, chicken broth, and spices. Reduce heat and simmer for 15 minutes. Stir 1 cup of the sauce into the cooked rigatoni noodles. Spray a 9 x 13 pan with cooking spray. Layer 1/2 of the rigatoni mixture into the pan. Sprinkle with 1 1/2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Top with 2 cups sauce, then remaining rigatoni mixture and remaining sauce. Cover and bake for 20 minutes. Sprinkle with remaining cheese. Return to oven and bake for 10 minutes more.

Tomorrow's Daily Special: Sugar Free Peanut Butter Cookies

Cheesy Bacon Sticks

This is a great on-the-go breakfast!

1 cup all-purpose flour
1 cup white whole wheat flour
2 1/2 t baking powder
1/2 t baking soda
1/2 t salt
5 tablespoons cold unsalted butter, cut into cubes
6 ounces shredded white cheddar cheese
6 bacon slices, cooked until crisp and crumbled
1 cup plain yogurt

Preheat oven to 350 degrees. In a medium bowl, whisk together flours, baking powder, baking soda and salt. Cut in the cubed butter with a pastry blender until mixture resembles coarse meal. Add cheese and crumbled bacon - toss well to combine. Pour in yogurt and stir just until combined. Scoop the mixture out to a lightly floured surface and knead just until it forms a dough, about 10 to 15 times. Pat the dough out until it is about a 8" square. Evenly divide the dough in half, then cut each half into 8 sticks - place each stick onto a parchment lined baking sheet. Bake until golden, about 10 to 15 minutes. Remove and let cool slightly before serving.

Tomorrow's Daily Special: Baked Rigatoni

Snicker's Salad

This is really more of a dessert than anything else, but it's kind of fun to think of it as a salad! :)


1 bag of miniature Snicker bars, cut into fourths
3 bananas
1 quart of strawberries
1 large box instant vanilla pudding (make with 1/2 the milk)
1 container of Cool Whip


Slice bananas and strawberries, place in bowl. Add snickers and mix well. In large bowl, fold in Cool Whip and pudding mixture, then fold in banana, strawberries, and Snicker mixture. Chill 1 hour.



Tomorrow's Daily Special: Cheesy Bacon Sticks