In a 5-quart crockpot, combine the first 12 ingredients.

In a small bowl, combine cornstarch and water until smooth. Stir into chicken mixture. Cover and cook on LOW for 8 to 10 hours or until vegetables are tender. Serves 10.

Nutritional Analysis: One 1?cup serving equals: 123 calories, 209 mg sodium, 25 mg cholesterol, 16 gm carbohydrate, 11 gm protein, 1 gm fat, 3 gm fiber.

Diabetic Exchanges: 2 vegetables, 1 very lean meat, 1/2 starch.

1 Heat oven to 350F. Spray 12X8-inch (2-quart) glass dish with cooking spray.

2 Cook and drain lasagna noodles as directed on package.

3 Meanwhile, in 2-quart saucepan, cook pizza sauce and tomatoes over medium heat, stirring frequently, until thoroughly heated.

4 In a medium bowl, mix ricotta cheese and Italian seasoning.

5 Spread 1/4 cup pizza sauce mixture in bottom of baking dish. Arrange 3 cooked noodles over sauce. Spoon and spread 1/2 of ricotta mixture over noodles. Top with 1/2 cup of the mozzarella cheese. 1 cup sauce mixture, 1/3 each of the pepperoni, mushrooms, olives and bell pepper – Repeat layers once. Top with remaining noodles, sauce mixture, mozzarella cheese, pepperoni, mushroom, olives and bell pepper. Sprinkle Parmesan cheese over top.

6 Bake uncovered 30 to 35 minutes or until bubbly. Let stand 15 minutes before serving

PER SERVING: Calories 430, Total Fat 23g; Sodium 1340mg; Dietary Fiber 3g — Exchange: 1 1/2 starch, 1/2 Other Carbohydrate, 2 Medium-Fat meat, 1 1/2 Fat — CARBOHYDRATE CHOICE; 2

Mix with a mixer until blended:

• 8 oz of Cream Cheese (softened),
• 1 cup powdered sugar
• 1/2 of an 8 oz container of Cool Whip (or buy the 12 oz container and only use 4 oz in this part, because the remaining 4 oz is not enough for the top)

Spread mixture evenly over the Twinkies.

Combine:

• 2 (3 ½ oz) boxes of instant vanilla pudding
• 1 – 15 oz can of Pumpkin (not pie filling)
• 2 tsp of pumpkin pie spice
• 1/2 tsp of cinnamon
• 1/4 tsp of nutmeg
• 1-cup milk
• 1 tsp vanilla

Mix until well blended. It will be thick and at this point, taste this part. I added extra cinnamon and pumpkin pie spice.

Spread over cream cheese mixture. Top with remaining Cool Whip (this is where the extra cool whip comes in handy). Sprinkle lightly additional pumpkin pie spice onto Cool Whip.

Refrigerate several hours or until set.

Yummy!

• 16 ounces Mueller’s Elbow Macaroni
• 1 (8 ounce) cup low-fat milk
• 1 (10.75 ounce) can reduced-fat cream of chicken soup
• 1 tablespoon creamy mayonnaise-mustard blend
• 1 tablespoon olive oil
• 1 small onion, chopped
• 1-1/2 (6 ounce) cups low-fat cheddar cheese, shredded and divided
• 10 ounces fresh or frozen broccoli, chopped, blanched and drained

Preheat oven to 350°F. Cook pasta for 6 minutes and rinse with cold water. Spray 2-quart casserole with non-stick cooking spray.

In a medium bowl, combine milk, soup and creamy mayonnaise-mustard blend.

Heat olive oil in a medium saucepan, over medium heat. Add onion. Cook and stir for 2 to 3 minutes. Add milk mixture and bring to boil, stirring constantly. Boil 1 minute. Remove from heat, stir in 1-1/4 cups of cheese until smooth.

Blend in drained broccoli and cooked pasta. Pour mixture into prepared casserole dish. Top with remaining 1/4 cup cheese.

Bake for 20 minutes, or until hot and bubbly.

• 1 16 oz. box tri-color fusilli pasta
• 1 bell pepper, chopped
• 1 red onion, chopped
• 1 can sliced black olives**
• 1 pint cherry or grape tomatoes**
• 2 slices lean ham, cubed into 1/2-inch pieces
• 1/2 lb low fat grated Parmesan cheese
• 1 8 oz. bottle low fat or fat free zesty Italian dressing
• Salt & pepper to taste

PREPARATION: Bring a large pot of salted water to a boil, add pasta and cook until al dente. Rinse under cold water and drain.

In a large bowl, combine onion, tomato, green pepper, dressing, ham and salt and pepper to taste. Mix well.

Add pasta and toss to coat.

Chill for approximately one hour and serve with fresh grated cheese on top.

For lunch, pack approxmately one cup of past in your salad shaker and two tablespoons of cheese in the dressing cup.

**I will be using broccoli, carrots, sharp shredded cheese or eggs in substitute for black olives and tomatoes which I HATE!

• 1 Can Hunt’s Diced Tomatoes undrained
• 1 Cup water
• 1 Can beef broth (14 oz each)
• 1 Teaspoon Italian seasoning
• 1 Package frozen cooked meatballs (16 oz each)
• 1 Cup frozen mixed vegetables (carrots, beans and corn)
• 1 Cup dry orzo pasta or other small shaped pasta uncooked

DIRECTIONS:: Combine tomatoes with their juice, the broth, water and Italian seasoning in large saucepan. Bring to a boil over medium-high heat.

STIR IN meatballs, vegetables and orzo. Return to a boil; cover. Reduce heat to low; simmer 10 minutes, or until pasta and vegetables are tender, stirring occasionally.

2 packages (8 oz each) cream cheese softened
2/3 cup sugar
2 teaspoons pumpkin pie spice*
2 eggs
1 can (15 oz) pumpkin
1 large ready graham cracker crust (9 oz)

MIX in a large bowl beat cream cheese on medium speed of electric mixer until fluffy. Add sugar and spice. Beat until combined.

ADD eggs, one at a time,  mixing until just combined after each addition. Stir in pumpkin.

POUR into crust.

BAKE at 350F for 35 to 40 minutes or until center is almost set. Recommend set on a baking sheet.

COOL for 1 hour on a wire rack. Refrigerate at least 3 hour.

GARNISH as desired. Store in a refrigerator.

*May substitute 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger and 1/4 teaspoon ground clove in place of pumpkin pie spice.

2 cups (8 oz) dry elbow macaroni
2 cups chopped frozen or fresh broccoli
2 cups (8 oz) shredded sharp Cheddar cheese
2 cups (8 oz) shredded Pepper Jack cheese
1 can (12 oz) evaporated milk
1/2 cup grated Parmesan cheese, divided
1/2 tsp. ground black pepper
2 Tbsp bread crumbs

PREHEAT oven to 350F. Lightly butter 2 1/2 – quart casserole dish.

COOK macaroni in large saucepan according to package directions, adding broccoli to boiling pasta water for the last 3 minutes of cooking time; drain.

COMBINE cooked pasta, broccoli, Cheddar cheese, Pepper Jack cheese, evaporated milk, 1/4 cup Parmesan cheese and black pepper in a large bowl.

POUR into prepared casserole dish. Combine remaining Parmesan cheese and bread crumbs; sprinkle over macaroni mixture and cover.

BAKE covered for 20 minutes. Remove cover and bake additional 10 minutes until lightly browned.

1 box(es) Sugar-Free Chocolate Pudding Mix
1 package Pre-made Graham Cracker Crust
2 Tablespoons Peanut Butter
1 Tablespoon Milk
1 tub Sugar-Free Cool Whip

1. Open graham cracker crust.

2. Mix pudding according to package instructions and pour into crust. Refrigerate until pudding is set.

3. Once pudding is set, place 2 TBSP peanut butter in the bottom of a medium size bowl. Add 1 TBSP milk and mix until peanut butter is very creamy. You may want to add just a tsp or so more milk. Do not add too much, otherwise the topping will be too runny!

4. Fold sugar-free Cool Whip into peanut butter mixture.

5. Spread peanut butter Cool Whip mixture on pudding in crust.

6. Refrigerate for 2-3 hours or until set.

1 (3.5 to 4-pound) pork top loin roast (double loin, tied)
3 cloves garlic, cut into thin slices
1 tsp coarse salt or salt
1 tsp dried rosemary, crushed
1/2 tsp coarsely ground black pepper
3 medium apples, cored and cut into wedges
1/4 cup apple juice or apple cider
2 Tbsp brown sugar or 1/4 cup
2 Tbsp lemon juice
2 tsp dry mustard

TRIM fat from meat. Cut small slits (about 1/2-inch wide and 1-inch deep) in meat; insert a slice of garlic in each slit. In a small bowl combine salt, rosemary, and black pepper. Rub rosemary mixture evenly over meat. Place meat on a rack in a shallow roasting pan. Insert a meat thermometer into center of meat. Roast in a 325°F oven about 2 hours or until meat thermometer registers 155°F.

MEANWHILE, in a large bowl, combine apples, apple juice, brown sugar, lemon juice and dry mustard. Add apple mixture to roasting pan the last 30 minutes of roasting.

TRANSFER meat to a serving platter. Cover meat loosely with foil; let stand for 10 minutes (the meat’s temperature will rise 4°F during standing). Remove the rack from roasting pan. Stir the apple wedges into pan juices.

CUT the meat into slices. Serve the meat with apple mixture.

Makes 10-12 servings.

Nutritional Information (based on 12 serving): 262 Cal; 8 g Total Fat (3 g Sat Fat); 87 mg Cholesterol; 252 mg Sodium; 10 g Carb; 35 g Protein; 1 g Fiber

Dietary Exchanges: 1/2 Fruit; 5 Very Lean Meat; 1-1/2 Fat