1-2-3 Peach Cobbler

Try this healthier, mouth-watering take on a classic favorite.

- 1/2 tsp ground cinnamon
- 1 Tbsp vanilla extract
- 2 Tbsp cornstarch
- 1 cup peach nectar
- 1/4 cup pineapple or peach juice (can use juice from canned peached)
- 2 cans (16 oz each) peaches, packed in juice, drained (or 1 2/4 lb fresh), sliced
- 1 Tbsp tub margarine
- 1 cup dry pancake mix
- 2/3 cup all-purpose flour
- 1/2 cup sugar
- 2/3 cup evaporated skim milk
- As needed, nonstick cooking spray
- 1/2 cup sugar
- 2/3 cup evaporated skim milk
- 1/2 tsp nutmeg
- 1 Tbsp brown sugar

1. Combine cinnamon, vanilla, cornstarch, peach nectar, and pineapple or peach juice in saucepan over medium heat. Stir constantly until mixture thickens and bubbles.
2. Add sliced peaches to mixture. Reduce heat and simmer for 5-10 minutes.
3. In another saucepan, melt margarine and set aside.
4. Lightly spray 8-inch square glass dish with cooking spray. Pour in peach mixture.
5. In another bowl, combine pancake mix, flour, sugar and melted margarine. Stir in milk. Quickly spoon this mixture over peach mixture.
6. Combine nutmeg and brown sugar. Sprinkle mixture on top of batter.
7. Bake at 400 degrees F for 15-20 minutes, or until golden brown. Cool and cut into 8 squares.

Yield: 8 servings; Serving size: 1 square
Nutrition info per serving: Calories 271, Total fat 4g, Sodium 263 mg, Protein 4g, Carbs 54g

*Recipe from National Heart, Lung & Blood Institute

Classic Macaroni and Cheese

Here's a scrumptious, lower-fat version of a favorite dish.

- 2 cups macaroni
- 1/2 cup onions, chopped
- 1/2 cup evaporated skim milk
- 1 medium egg, beaten
- 1/4 tsp black pepper
- 1 1/4 cup (4 oz) low-fat sharp cheddar cheese, finely shredded
- As needed, nonstick cooking spray

1. Cook macaroni according to directions, but do not add salt to the cooking water. Drain and set aside.
2. Spray casserole dish with nonstick cooking spray. Preheat oven to 350 degrees F.
3. Lightly spray saucepan with nonstick cooking spray. Add onions and saute for about 3 minutes.
4. In another bowl, combine macaroni, onions, and rest of ingredients and mix.
5. Transfer mixture into a casserole dish.
6. Bake for 25 minutes, or until bubbly. Let stand for 10 minutes before serving.

Yield: 8 servings; Serving size: 1/2 cup
Nutrition info per serving: Calories 200, Total fat 4g, Cholesterol 34mg, Sodium 120mg, Protein 11g, Carbohydrates 29g

*Recipe from National Heart, Lung & Blood Institute

Beef or Turkey Stew

This dish goes nicely with a green leaf lettuce and cucumber salad and a dinner roll. Plaintains or corn can be used in place of the potatoes.

Ingredients:
- 1 pound lean beef or turkey breast, cut into cubes
- 2 Tbsp. whole wheat flour
- 1/4 tsp. salt (optional)
- 1/4 tsp. pepper
- 1/4 tsp. cumin
- 1 1/2 Tbsp. olive oil
- 2 cloves garlic, minced
- 2 medium onions, sliced
- 2 stalks celery, sliced
- 1 medium red/green bell pepper, sliced
- 1 medium tomato, finely minced
- 5 cups beef or turkey broth, fat removed
- 5 small potatoes, peeled and cubed
- 12 small carrots, cut into large chunks
- 1 1/4 cups green peas

Directions:
1. Preheat oven to 375 °F.
2. Mix the whole wheat flour with salt, pepper and cumin. Roll the beef or turkey cubes in the mixture. Shake off excess flour.
3. In a large skillet, heat olive oil over medium-high heat. Add beef or turkey cubes and saute until nicely brown, about 7-10 minutes.
4. Place beef or turkey in an ovenproof casserole dish.
5. Add minced garlic, onions, celery, and peppers to skillet and cook until vegetables are tender, about 5 minutes.
6. Stir in tomato and broth. Bring to a boil and pour over turkey or beef in casserole dish. Cover dish tightly and bake for 1 hour at 375 degrees F.
7. Remove from oven and stir in potatoes, carrots, and peas. Bake for another 20-25 minutes or until tender.

Serving size: 1 1/2 cup
Nutrition info per serving: Calories 320, Total fat 7g, Cholesterol 40mg, Sodium 520mg, Total Carbs 41g, Dietary Fiber 8g, Protein 24g

* Recipe from NDEP