Melt the chocolate in the microwave or in a bowl set over (not in) hot water. Sift the cocoa powder, cornstarch, sugar, and salt into a large heavy saucepan. Whisk in the cream, egg yolks, milk, and melted chocolate. The chocolate will make lumps which will disappear in cooking. Bring to a boil mover moderate heat, stirring constantly with a whisk. Reduce the heat to low and cook until the pudding coats the back of a spoon very thickly. Strain the pudding into a bowl, pressing with a rubber spatula and discarding the residue left in the strainer. Stir in the butter and vanilla. Serve warm or chilled.

Serves 4 to 6.

Ingredients:

30g butter
2 tablespoons oil
2 onions, thinly sliced
2 cloves garlic, crushed
8 chicken thigh fillets, sliced
250g mushrooms, sliced
2 teaspoons sweet paprika
1 cup sour light cream
1/4 cup tomato paste
salt and pepper to taste
2 tablespoons chopped parsley

Heat butter and oil together in a large frying pan. Cook onion and garlic until onion is tender. Add the chicken pieces. Cook, turning, until chicken is tender. Stir in mushrooms and paprika. Cook until tender. Stir in combined sour cream, tomato paste and salt and pepper. Simmer gently until heated through. Sprinkle with parsley. Serve with boiled rice or pasta.

Ingredients:

2 filets of white fish
1 Tbs celery flakes
1 Tbs parsley flakes
seasoned bread crumbs
4 Tbs melted margarine or butter

Preheat oven to 400 degrees F. Rinse and pat dry the fish. Dredge in butter and place in shallow baking pan. Sprinkle with crushed flakes. Sprinkle with bread crumbs. Pour rest of melted butter over. Bake for about 15-20 minutes. Serves two.

Ingredients:

1 1/2 Tbs dry ranch style salad dressing mix
2 Tbs extra virgin olive oil
2 Tsp dried dill, crushed
1/2 Tsp granulated garlic
1/4 Tsp lemon pepper or lemon-herb seasoning
Dash of cayenne pepper (optional)
1 11-oz package oyster crackers

Preheat oven to 175F. Combine first 5 ingredients in a large bowl, plus cayenne pepper, if using; stir well. Add crackers, and toss well to combine. Transfer mixture to a baking sheet. Bake for 30-40 minutes or until dry, stirring occasionally. Store in an airtight container. Makes 4 1/2 cups; serving is 1/4 cup.

1 can Campbell's® Tomato with Roasted Garlic & Herbs Soup
1 cup water*
3/4 cup uncooked regular long-grain white rice
4 boneless chicken breast halves
2 tbsp. grated Parmesan cheese
1 tsp. dried parsley flakes

MIX soup, water and rice in 2-qt. shallow baking dish. Top with chicken. Sprinkle with cheese and parsley. Cover.

Ingredients:

1 pound ground chicken or turkey
1 can (16 oz.) of fat-free refried beans
1 8-oz. package fat free cream cheese
1 16-oz. container fat free sour cream
1 head of iceberg lettuce, shredded
1 or 2 cans of sliced olives (I like to mix black
and green ones)
1 pkg of fat-free cheddar cheese
Pico de Gallo (use the already prepared, or the
recipe below to make your own)
Cumin
Garlic powder or fresh garlic, minced
Chili powder
Salt & pepper to taste (can use Taco Seasoning mix, if you'd like, as opposed to individual spices)

Season ground meat with salt and pepper, garlic powder, small amount of cumin and chili powder. Crumble and brown (use a non-stick pan with cooking spray to keep fat-free). Set aside. Heat canned refried beans with enough water to loosen it a little in saucepan. Add creme cheese and mix thoroughly. Season with garlic, cumin, chili powder, and salt and pepper to taste (or use taco seasoning mix). Set aside to cool a little.

To assemble: In shallow baking dish or pan (about 13" long), spread bean mixture on bottom of dish. Evenly distribute ground meat mixture on top of that. Add cheese, lettuce. Spread sour cream on top and sprinkle olives and pico de gallo on top of that. Serve with low-fat tortilla chips.

Ingredients:

4-5 Roma Tomatoes, diced
3/4 cup cilantro, chopped slightly
1 shallot, or small onion
1-2 jalapeno peppers, diced (to taste)
Juice of one lime
salt and pepper to taste

Mix ingredients together and let sit a while so that flavors can marinate.

Ingredients:

1 cup flour
1 cup oatmeal
2 tablespoons light brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 egg whites, lightly beaten with fork
1/2 cup maple syrup (reduced calorie syrup works great)
1/4 cup vegetable oil
1/4 cup skim milk
1 cup blueberries

Preheat oven to 375 degrees F.

Combine all ingredients except blueberries and mix until just moist. Gently stir in blueberries. Fill lined or greased muffin tins. Bake 20 minutes. Cool before serving. Makes 12.

Notes: These muffins taste better cool than hot. I always stick a few in the freezer to cool them because I can't wait! Also, if you use frozen packaged blueberries make sure you thaw, rinse and drain them because the blueberry juice will react with the baking powder to turn the muffins green (they still taste fine, just close your eyes). Home-frozen blueberries tend to keep their shape so you can just add them frozen to the batter.

Ingredients:

1 whole chicken
2 small lemons
salt

Clean chicken. Salt inside and outside. Roll lemons on the counter top until soft. Put 15 to 20 holes in each one with a fork. Put lemons inside chicken. Put chicken, breast side down in a baking dish. Bake at 350 degrees for 30 minutes. Turn breast side up and bake for 30 minutes more. Turn oven to 400 degrees and bake for 30 minutes more.