From Diabetes Self-Management Overnight nacho bake Preparation time: 30 minutes Baking time: 1 hour Chilling time: 6 hours 1 pound ground round 3/4 cup diced onion 1 can (4.5 ounces) diced green chilies 1 cup frozen corn 1 envelope (1.25 ounces) reduced-sodium taco seasoning mix 1 jar (8 ounces) taco sauce Cooking spray 1 can (16 ounces) fat-free refried beans 2 cups (about 3 ounces total) coarsely broken baked tortilla chips 2 ounces finely shredded, reduced-fat mild Cheddar cheese 2 ounces finely shredded pepper jack cheese Shredded lettuce, diced tomatoes, fat-free sour cream (optional) Brown and drain ground round. Add onion, chilies, corn, taco seasoning mix, and taco sauce; stir to combine. Cook over medium heat until onion is tender (about 5 minutes); stir frequently. Remove from heat and set aside to cool slightly. Coat a 2-quart baking dish with cooking spray. Spread refried beans in bottom of baking dish. Spoon half of beef mixture evenly over beans. Top with 1 cup broken chips. Sprinkle with half of each cheese. Top evenly with remaining beef mixture then sprinkle with remaining cheeses. Cover tightly with plastic wrap and refrigerate at least 6 hours, or overnight. To bake, preheat oven to 350�F. Remove plastic wrap. Spray a piece of foil with cooking spray and place over baking dish, sprayed side down. Bake for 1 hour, or until cheese is melted and casserole is heated through. Remove from oven and sprinkle evenly with remaining 1 cup broken chips. Portion into 8 equal servings and, if desired, top each serving with shredded lettuce, diced tomato, and fat-free sour cream. Yield: 8 servings Serving size: 1/8 of casserole Nutrition Facts Per Serving: Calories: 398 Carbohydrate: 42 g Protein: 26 g Fat: 14 g Saturated fat: 5 g Sodium: 1,061 mg* Fiber: 3 g Exchanges per serving: 3 starch, 2 lean meat, 1 fat Carbohydrate choices: 3

Red Velvet Devil's Cake SECRET INGREDIENT: tomato juice Think of this as a red velvet cake crossed with a rich devils food cake. The secret to the cakes moist crumb is nothing other than tomato juice. The acidity of the tomato balances the deep flavor of the chocolate. Quick look prep 25 min cook 22 min serves 12 Ingredients CAKE 1 1/2 cups cake flour 1/2 cup cocoa powder 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup (1 1/2 sticks) unsalted butter, softened 1 1/2 cups sugar 3 large eggs 1 1/2 teaspoons vanilla extract 1 teaspoon red food coloring 1 cup tomato juice FROSTING3/4 cup (1 1/2 sticks) unsalted butter, softened 12 ounces cream cheese, at room temperature 2 teaspoons vanilla extract 3 cups confectioners sugar How to make it 47 minutes Preheat the oven to 350 degrees. Coat two round 9-inch cake pans with cooking spray then lightly dust with some flour. For cake, sift together, twice, the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl. In a large bowl with an electric mixer, beat the butter and sugar on high speed until light and fluffy, 2 to 3 minutes. Beat in the eggs, one at time, scraping down the bowl in between. Beat in the vanilla and food coloring until well-combined. With the mixer on low speed, beat in the flour mixture and the tomato juice in three alternating additions until well-combined. Divide the batter between the two baking pans. Bake on the center rack of the oven until a toothpick inserted into the center comes out clean, 22 to 25 minutes. Cool the cakes in the pans on a wire rack for 10 minutes. Turn the cakes out onto the wire rack and cool completely, about 1 hour. Meanwhile, for frosting, combine the butter and cream cheese in a medium bowl. With an electric mixer, beat on high speed until smooth, 1 to 2 minutes. Reduce the speed to low and beat in the vanilla and the confectioners sugar until smooth. To assemble, place one cake layer, flat side up, on a platter. Spread 1 cup of the frosting over the top of the cake. Top with the second cake layer, flat side down. Spread the remaining frosting over the top and sides of the cake. Cut into 12 wedges and serve. Save time This easy cake can be made up to 2 days before serving if wrapped with plastic and stored in the refrigerator. To keep the frosting from sticking, use a few toothpicks inserted into the top and sides of the cake to keep the plastic wrap away from the cake. Let the cake stand for 1 hour to come to room temperature before serving. Sue

Spicy Sweet Potato and Coconut Soup Allrecipes.com "Sweet potato soup is made Asian style with coconut milk and curry paste. This soup is easy to make and unbelievably good!"  1 1/2 pounds orange-fleshed sweet potatoes  1 tablespoon vegetable oil  1 onion, chopped  1 (2 inch) piece fresh ginger root, thinly sliced  1 tablespoon red curry paste  1 (15 ounce) can unsweetened coconut milk  3 cups vegetable broth  3 1/2 tablespoons lemon juice  1 teaspoon sea salt  1 tablespoon toasted sesame oil  1/2 cup chopped fresh cilantro (you could substitute flat leafed parsley) DIRECTIONS 1. Preheat the oven to 400 degrees F (200 degrees C). Place the sweet potatoes directly on the rack and bake until tender enough to easily pierce with a fork, about 45 minutes. Remove from the oven and allow to cool. 2. Heat the oil in a large saucepan or soup pot over medium heat. Add the onion and ginger; cook and stir until tender, about 5 minutes. Stir in the curry paste and heat for 1 minute, then whisk in the coconut milk and vegetable broth. Bring to a boil, then reduce heat to low and simmer for about 5 minutes. 3. Remove the skins from the sweet potatoes and cut into bite size chunks. Add to the soup and cook for 5 more minutes so they can soak up the flavor. Stir in lemon juice and season with salt. Ladle into bowls and garnish with a drizzle of sesame oil and a little bit of cilantro.

That sounds sooooo good! I'll have to try it!