Thanks LuckyGardner!!! I'll definitely be trying them!!! Creamy Chicken and Tomato Pasta (BH&G) 8 ounces pasta (such as linguine, bow ties, penne, or rotelle) 2 shallots, chopped 1 clove garlic, minced 1 tablespoon olive oil 12 ounces skinless, boneless chicken breast halves, cut into bite-size pieces 1/4 cup dry white wine or chicken broth 1/4 cup snipped fresh basil 1 tablespoon snipped Italian parsley 1 10-ounce container refrigerated light alfredo sauce 3/4 cup oil-pack dried tomatoes, drained and thinly sliced 1/3 cup milk 1/2 cup grated Parmesan cheese 1/4 teaspoon pepper Fresh basil (optional) 1. Cook pasta according to package directions; drain. Meanwhile, in a large skillet cook shallots and garlic in hot olive oil over medium-high heat for 30 seconds. Add chicken. Cook and stir for 3 to 4 minutes or until chicken is no longer pink. Drain fat. Carefully add wine or broth, snipped basil, and parsley. Cook for 1 minute more. 2. In a large mixing bowl combine cooked pasta, chicken mixture, alfredo sauce, dried tomatoes, milk, 1/4 cup of the Parmesan cheese, and pepper. 3. Transfer to a 2-quart rectangular baking dish. Sprinkle with remaining Parmesan cheese. Cover and bake in a 350 degree F oven for 15 minutes. Uncover and bake for 10 to 15 minutes more or until heated through and top is slightly golden. Garnish with fresh basil, if desired. Makes 6 servings.

Garlicky Chicken Thighs in Red Pepper Sauce (Fine Cooking) This got lots of good reviews, and breasts can be substitued 2 Tbs. olive oil 8 bone-in skin-on chicken thighs (about 3 lbs.), trimmed of excess fat and skin Kosher salt and freshly ground black pepper 6 cloves garlic, smashed 2 tsp. fresh thyme leaves 1 cup lower-salt chicken broth 3 jarred roasted red peppers, drained and cut into 1-inch strips (1-1/2 cups) 1 medium russet potato, peeled and cut into 3/4-inch dice (1-1/2 cups) 1 Tbs. sherry vinegar Crusty baguette for serving Position a rack in the center of the oven and heat the oven to 425F. Heat the oil in a large, oven-proof saute pan over medium-high heat until it's shimmering. Sprinkle the chicken with 1-1/2 tsp. salt and 1/2 tsp. pepper. Add half the thighs to the pan, skin side down. Reduce the heat to medium, and cook without touching until the skin browns and easily releases from the pan, about 3 minutes. Turn and cook for 1 minute. Transfer to a large plate. Add the remaining chicken, brown and transfer to the plate. Add the garlic and thyme to the pan and cook until the garlic is lightly browned, 2 to 3 minutes. Add the chicken broth, red peppers, potato, and sherry vinegar to the pan, and bring to a boil. Remove from the heat, return the chicken to the pan skin side up, and place in the oven. Braise the chicken, uncovered, until the potato pieces are tender and the chicken is completely cooked through, about 30 minutes. Serve with the baguette for soaking up the broth.

from the latest Diabetes self management magazine Quick cherry cobbler Preparation time: 10 minutes Cooking time: 40 minutes Nonstick cooking spray 2 cans (16 ounces each) cherries, packed in water 1/2 cup self-rising flour 1/4 cup white sugar 2/3 cup skim milk 1/2 teaspoon cinnamon 1/2 teaspoon almond extract 2 sheets (4 crackers per sheet) low-fat graham crackers Fat-free, nondairy whipped topping Heat oven to 350ðF. Spray a 9â³ x 9â³ square baking pan with nonstick cooking spray. Drain cherries and place in bottom of pan. In a small bowl, mix flour, sugar, milk, cinnamon, and almond extract. Pour this mixture over the cherries. Bake for 40 minutes. Cool until just warm. Place graham crackers in a small resealable plastic bag, break them into pieces, then crush them into crumbs with a small glass or rolling pin. Sprinkle the graham cracker crumbs over the cherries. Top each serving with 1 tablespoon fat-free, nondairy whipped topping if desired. Serve while warm. Yield: 6 servings Serving size: 1/6 of cobbler Nutrition Facts Per Serving: Calories: 173 Carbohydrate: 38 g Protein: 3 g Fat: 1 g Saturated fat: Cholesterol: 0 mg Sodium: 200 mg Fiber: 3 g Exchanges per serving: 2 1/2 carbohydrate Carbohydrate choices: 2 1/2 Quick cherry cobbler

This was on tv this afternoon. Its seem kinda complicated but looks real good. Sweet and Salty Caramel Cake Yield: 1 (8-inch cake) For the Classic Chocolate Layers 3/4 cup unsweetened cocoa powder 1 1/4 cups hot water 2/3 cup sour cream 2 2/3 cups all-purpose flour 2 tsp. baking powder 1 tsp. baking soda 1/2 tsp. salt 3/4 cup (1 1/2 sticks) unsalted butter, softened 1/2 cup vegetable shortening 1 1/2 cups granulated sugar 1 cup firmly packed dark brown sugar 3 large eggs, at room temperature 1 tbsp. vanilla extract For the Salted Caramel 1/2 cup heavy cream 1 tsp. fleur de sel 1 cup sugar 2 tbsp. light corn syrup 1/4 cup sour cream For the Whipped Caramel Ganache Frosting 1 pound dark chocolate (60 to 70% cacao), chopped 1 1/2 cups heavy cream 1 cup sugar 2 tbsp. light corn syrup 2 cups (4 sticks) unsalted butter, soft but cool, cut into 1/2-inch pieces To Assemble the Cake 2 tsp. fleur de sel, plus more for garnish Make the Classic Chocolate Cake Layers Preheat the oven to 325�F. Butter three 8-inch round cake pans, line the bottoms with parchment paper, and butter the parchment. Dust with flour, and knock out the excess flour. In a medium bowl, combine the cocoa powder, hot water, and sour cream and set aside to cool. Sift the flour, baking powder, baking soda, and salt together into a medium bowl and set aside. In the bowl in an electric mixer fitted with the paddle attachment, beat the butter and shortening on medium speed until ribbonlike, about 5 minutes. Add the sugars and beat until light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition, then add the vanilla and beat until incorporated. Scrape down the bowl and mix again for 30 seconds. Add the flour mixture, alternating with the cocoa mixture, in three additions, beginning and ending with the flour mixture. Divide the batter among the prepared pans and smooth the tops. Bake for 35 to 40 minutes, rotating halfway through the baking time, until a toothpick inserted in the center of each cake comes out clean. Transfer the cakes to a wire rack and let cool for 20 minutes. Invert the cakes on the rack, remove the pans, and let cool completely. Make the Salted Caramel In a small saucepan, combine the cream and fleur de sel. Bring to a simmer over very low heat until the salt is dissolved. Meanwhile, keeping a close on the cream mixture so it doesn�t burn, in a medium saucepan combine 1/4 cup water, the sugar, and corn syrup, stirring them together carefully so you don�t splash the sides of the pan. Cook over high heat until and instant-read thermometer read 350�F, 6 to 8 minutes. Remove from the heat and let cool for 1 minute. Add the cream mixture to the sugar mixture. Whisk in the sour cream. Let the caramel cool to room temperature, then transfer to an airtight container and refrigerate until you are ready to assemble the cake. Make the Whipped Caramel Ganache Frosting Put the chocolate in a large heatproof bowl and set aside. In a small saucepan, bring the cream to a simmer over very low heat. Meanwhile, keeping a close on the cream mixture so it doesn�t burn, in a medium saucepan combine 1/4 cup water, the sugar, and corn syrup, stirring them together carefully so you don�t splash the sides of the pan. Cook over high heat until and instant-read thermometer read 350�F, 6 to 8 minutes. Remove from the heat and let cool for 1 minute. Add the cream to the caramel and stir to combine. Stir slowly for 2 minutes, then pour the caramel over the chocolate. Let the caramel and chocolate sit for 1 minutes, then, starting in the center of the bowl, and working your way out to the edges, slowly stir the chocolate and caramel mixture in a circle until the chocolate is completely melted. Let the mixture cool, then transfer it to the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the bowl feels cool to the touch. Increase the speed to medium-high and gradually add the butter, beating until thoroughly incorporated. Scrape down the bowl and beat on high speed until the mixture is fluffy. Assemble the Cake Place one cake layer on a serving platter. Spread 1/4 cup of the caramel over the top. Let the caramel soak into the cake, then spread 3/4 cup of the ganache frosting over the caramel. Sprinkle 1 teaspoon of the fleur de sel over the frosting, then top with the second cake layer. Spread with caramel, then the caramel frosting and sprinkle with 1 teaspoon of the fleur de sel. Then top with the third layer. Spread with caramel. Crumb coat the cake and put the cake in the refrigerator for 15 minutes to firm up the frosting. Frost the sides and top with the remaining frosting. Garnish with a sprinkle of fleur de sel. The cake will keep in a cake saver at room temperature (cool and humidity free) for up to 3 days. If your room is not cool, place the cake in a cake saver and refrigerate for up to 3 days. Remove the cake from the refrigerator and let it sit at room temperature for at least 2 hours before serving. Here is a link that might be useful: Cake pic