1 (2-layer size) caramel or yellow cake mix
Root beer
1-1/2 teaspoons vanilla
1 teaspoon finely shredded lemon peel
1 recipe Celebration Icing (below)
Crushed root beer-flavor hard candies (optional)
Maraschino cherries (optional)

1. Preheat oven to 350 degrees F. Prepare cake mix according to package directions, except substitute root beer for the liquid and add vanilla and lemon peel. Pour batter into a greased 13×9x2-inch baking pan. Bake according to package directions. Cool completely in pan.

2. Spread Celebration Icing over cooled cake. If desired, sprinkle with crushed root beer-flavor hard candies and/or garnish with cherries. Makes 12 servings.

Celebration Icing: In a medium mixing bowl, beat 1/3 cup softened butter with an electric mixer until smooth. Gradually add 1 cup powdered sugar, beating well. Slowly beat in 3 tablespoons root beer and 1 teaspoon vanilla. Gradually beat in 2 cups more powdered sugar. If necessary, beat in a little more root beer or powdered sugar to make icing spreadable.

Recipe and photo are from Better Homes and Gardens magazine.

3 cups low-sodium chicken broth
3 ounces capellini (angel-hair pasta)
1/2 cup chopped watercress
1/2 cup sliced radishes
1/2 pound reduced-fat firm tofu, cubed
1/2 cup bean sprouts
1 tablespoon rice vinegar
2 teaspoons tamari sauce
1 teaspoon Asian sesame oil
1 tablespoon sesame seeds, toasted*

1. In a medium nonstick saucepan, bring the broth, capellini, watercress and radishes to a boil. Reduce the heat and simmer, covered, until the capellini is tender, about 3 minutes.

2. Increase the heat and stir in the tofu, bean sprouts, vinegar, tamari and oil; cook, stirring as needed, until heated through, about 3 minutes. Serve, sprinkled with the sesame seeds.

Per Serving: 314 Calories, 9 g Total Fat, 2 g Saturated Fat, 6 mg Cholesterol, 603 mg Sodium, 40 g Total Carbohydrate, 2 g Dietary Fiber, 19 g Protein, 135 mg Calcium.

Serving Provides: 2 Breads, 1 Fruit/Vegetable, 2 Protein/Milks, 1 Fat.

Points Per Serving: 7.

* To toast the sesame seeds, place a small nonstick skillet over medium heat. Add the sesame seeds and cook, stirring constantly until lightly browned, 1-2 minutes.

Recipe and photo are from Weight Watcher’s “Simply the Best” cookbook.

2 tablespoons reduced-sodium soy sauces
2 tablespoons fresh lemon juice
1 teaspoon Asian sesame oil
1/4 teaspoon sugar
1/4 teaspoon freshly ground black pepper
8 cups torn cleaned spinach
1 cup sliced mushrooms
1 cup bean sprouts
1 (8-ounce) can sliced water chestnuts, drained
1 red bell pepper, seeded and julienned
4 scallions, thinly sliced
2 tablespoons sesame seeds, toasted*

1. In a small jar with a tight-fitting lid or in a small bowl, combine the soy sauce, lemon juice, oil, sugar and black pepper; cover and shake well or whisk until blended.

2. In a large salad bowl, combine the spinach, mushrooms, sprouts, water chestnuts, bell pepper and scallions. Add the dressing; toss to coat. Serve sprinkled with the sesame seeds.

Per Serving: 53 Calories, 2 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 198 mg Sodium, 8 g Total Carbohydrate, 3 g Dietary Fiber, 3 g Protein, 84 mg Calcium.

Serving Provides: 1 Fruit/Vegetable.

Points Per Serving: 1.

* To toast the sesame seeds, place a nonstick skillet over low heat; add the sesame seeds and cook, stirring constantly, until browned, about 3 minutes.

Recipe and photo are from Weight Watcher’s “Simply the Best” cookbook.

A delicious change-of-pace from traditional baked potatoes!

4 baking potatoes
1 can (10-3/4 ounces) Campbell’s Condensed Cream of Mushroom Soup
(Regular or 98% Fat-Free)
1/2 cup milk
2 cups frozen chopped broccoli, thawed
1 cup shredded Cheddar cheese (4 ounces)

1. Bake the potatoes in a 400 degree F. oven for 45 minutes or until the potatoes are fork-tender. Cut the potatoes lengthwise into quarters.

2. Arrange the potato pieces in a 13×9x2-inch shallow baking dish. Stir the soup, milk, broccoli and 1/2 cup of the cheese in a medium bowl. Pour the soup mixture over the potatoes. Cover the dish with foil.

3. Bake at 400 degrees F. for 30 minutes or until hot and bubbly. Top with the remaining cheese. Makes 8 servings.

Recipe and photo are from Campbell’s.

1 fresh beef brisket (2-1/2 pounds)*
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (16 ounces) whole-berry cranberry sauce
1 can (8 ounces) tomato sauce
1/2 cup chopped onion
1 tablespoon prepared mustard

1. Rub brisket with salt and pepper; place in a 5-qt. slow cooker. Combine the cranberry sauce, onion and mustard; pour over brisket.

2. Cover and cook on low for 8-10 hours or until meat is tender. Remove brisket; thinly slice across the grain. Skim fat from cooking juices; serve with brisket. Makes 6-8 servings.

* This is a fresh beef brisket, not corned beef.

Recipe and photo are from Taste of Home magazine.

Two 3/4 ounce rectangular taco shells
1/2 cup fat-free refried beans
3 tablespoons shredded nonfat cheddar cheese
1 tomato, chopped
1/2 cup shredded lettuce
2 tablespoons nonfat sour cream
2 tablespoons salsa
1 tablespoon rinsed, drained, canned chopped green chilies, (optional)

1. Preheat the oven to 350 degrees F.

2. Place the taco shells on a baking sheet; spread the beans evenly in the bottoms of the shells. Top each with half of the cheese. Bake until hot and the cheese is melted, about 8 minutes.

3. Top each chalupa with half of the tomato, lettuce, sour cream, salsa and chiles (if using) Makes 2 servings.

Per Serving: 200 Calories, 5 g Total Fat, 1 g Saturated Fat, 1 mg Cholesterol, 510 mg Sodium, 30 g Total Carbohydrate, 6 g Dietary Fiber, 10 g Protein, 191 mg Calcium.

Serving Provides: 1 Bread, 1 Fruit/Vegetable, 1 Protein/Milk.

Points Per Serving: 3

1 pound boneless skinless chicken breast halves
1 can (16 ounces) kidney beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, drained
1 each medium green, sweet red and yellow peppers, julienned
1 medium onion, halved and sliced
2 teaspoons ground cumin
2 teaspoons chili powder
1 garlic clove, minced
1/4 teaspoon salt
6 flour tortillas (8 inches), warmed
Shredded lettuce and chopped tomatoes, optional

1. In a 3-quart slow cooker, combine the chicken, beans, tomatoes, peppers, onion and seasonings. Cover and cook on low for 5-6 hours or until chicken is tender.

2. Remove the chicken; cool slightly. Shred chicken and return to the slow cooker; stir to combine. Spoon about 3/4 cup chicken mixture down the center of each tortilla. Top with lettuce and tomatoes if desired. Makes 6 servings.

Recipe and photo are from Taste of Home magazine.

3 pounds beef stew meat, cut into 1-inch cubes
2 tablespoons brown sugar
1-1/2 teaspoons ground mustard
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon chili powder (Hubby likes it hot so I use 1 teaspoon)
1/4 teaspoon pepper
1 large onion, chopped
2 cans (10 ounces each) diced tomatoes and green chilies, undrained
1 can (15 ounces) ranch-style beans or chili beans, undrained
1 can (15-1/4 ounces) whole kernel corn, drained

Place the beef in a 3-qt. slow cooker. Combine the brown sugar, mustard, salt, paprika, chili powder and pepper; sprinkle over beef and toss to coat. Top with onion, tomatoes, beans and corn. Cover and cook on low for 6-8 hours or until meat is tender. Makes 6-8 servings.

Recipe and photo are from Taste of Home magazine.

2 cans (14-1/2 ounces each) petite diced tomatoes
1 can (16 ounces) kidney beans, rinsed and drained*
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained.
1 can (10 ounces) diced tomatoes and green chilies
1 can (8 ounces) tomato sauce
1 cup chopped green pepper
1 cup chopped zucchini
3/4 cup water
1/2 cup chopped onion
1/2 cup chopped celery
2 tablespoons chili powder
4 teaspoons dried oregano
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon pepper
1/2 teaspoon salt
2 bay leaves

In a 5-quart slow cooker, combine all of the ingredients. Cover and cook on low for 6-8 hours or until vegetables are tender. Discard bay leaves before serving. Makes 7 servings.

*The reason for rinsing and draining canned beans is to remove the excess salt used in the canning process. You may use the liquid, but be sure to adjust the salt level in your recipe.

Recipe and photo are from Taste of Home magazine.

1. In a 3-quart saucepan, cook the pasta according to the package directions; drain and return to the saucepan.

2. Stir in the Double Cheddar Cheese sauce, milk, Velveeta and pepper; simmer, stirring often, until hot and bubbly and cheese is melted. Remove from heat and serve. Makes 6 to 8 servings.