Here ya go! Graham Cracker Chewies Crust 1 1/3 cups graham cracker crumbs 1 tablespoon sugar 1/2 cup butter, (1 stick), softened 2 tablespoons all purpose flour Topping 1 ½ cups packed brown sugar 1/2 cup chopped pecans 1/3 cup graham cracker crumbs 1/2 teaspoon salt 1/4 teaspoon baking powder 1 teaspoon vanilla extract 2 large eggs beaten Preheat oven to 350° Prepare the crust: Stir the graham cracker crumbs, sugar, and flour in a mixing bowl. Add butter and mix until moist and crumbly. Press the mixture firmly and evenly in the bottom of a 8 x 8 or 9x 9 baking pan. Bake 20 minutes. Prepare topping: Stir the brown sugar, baking powder, graham cracker crumbs, nuts and salt together. Mix eggs and vanilla, add to brown sugar mixture. Pour the topping over the baked crust, bake for an additional 20 minutes. Topping will still be a little jiggly and will settle as it cools. Let cool completely, then cut into squares. You can double the recipe and use a 13 x 9 pan.

Karen: Here is one I came across.Don't know how it is but sounds easy and good. Amber, a mother of two from Massachusetts, sent us a recipe for one of her children s favorite afternoon treats. To give it a healthy makeover, we included some whole wheat flour for extra fiber, used a whole can of pumpkin versus the half can called for in the original recipe, and nixed the two sticks of butter for canola oil an excellent source of health-enhancing omega-3 fats. Chocolaty Pumpkin Bars 1 cup all-purpose flour 1 cup whole wheat flour 3/4 cup granulated sugar 1 cup pecans, very finely chopped 2 teaspoons baking powder 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon salt 4 large eggs, beaten 1 (15-ounce) can 100% pure pumpkin 1/2 cup canola oil 1/4 cup 1% lowfat milk 1/2 cup mini chocolate chips Preheat the oven to 350ðF (175ðC). Lightly oil or coat a 15 x 10 x 1-inch baking pan (jelly roll pan) with nonstick cooking spray and set aside. Whisk together the flour, whole wheat flour, sugar, pecans, baking powder, cinnamon, baking soda, and salt in a large bowl. In a separate bowl, combine the eggs, pumpkin, canola oil, and milk. Add to the dry mixture along with the chocolate chips and stir to combine. Spread the batter evenly in the prepared pan and bake for 25 minutes or until a wooden toothpick inserted in the center comes out clean. Cool on a wire rack. Makes 30 bars. Nutrition Information per Serving: 140 Calories, 8 grams Total Fat, 2 grams Saturated Fat, 0.42 grams Omega-3 fat, 95 milligrams Sodium, 16 grams Carbohydrate, 2 grams Fiber, 2 grams Protein Recipe created by Janice Bissex, MS, RD, and Liz Weiss, MS, RD, authors of The Moms' Guide to Meal Makeovers and founders of the free online Meal Makeover Moms Club at www.MealMakeoverMoms.com.

Here's one from the low Glycemic Index Recipe Book: GRANOLA BARS - Makes 16 bars 1 1/3 cups wholewheat flour sweetener - equivalent to 1/3 cup sugar 2 tsp baking powder 1/4 cup wheat bran 1 tsp ground cinnamon 1 tsp allspice 1/2 tsp ground ginger 1/2 tsp salt (optional) 1 1/2 cups rolled oats 1 cup apricots - finely chopped 1/2 cup shelled sunflower seeds 3/4 cup unsweetened applesauce 1/2 cup apple juice 3 low-cholesterol (omega 3) eggs 2 tsp vegetable oil 1. Line a shallow 8 x 12 inch baking dish with parchment paper. 2. Mix the flour, sweetener, baking powder, bran and spices in a large bowl. Stir in the oats, apricots and sunflower seeds. 3. Mix the applesauce, apple juice, eggs and oil, and add to the flour mixture. 4. Pour into the baking dish and spread evenly. 5. Bake at 400F for about 15 to 20 minutes, or until lightly browned. Let cool and cut into bars. Source: The Glycemic Index Diet - The Easy, Healthy Way to Permanent Weight Loss. Rick Gallop 2002 My Comments: I haven't yet made these but will be doing so in the next weeks. I use granulated white fructose in place of white sugar as it is rated as low GI. I have made several of Rick Gallop's recipes and find them to be very good, helping me lose 25 lbs in 3 months. ********************************* Here's his recipe for Granola Cereal: GI GRANOLA 1 1/2 cups (7 oz) jumbo porridge oats 1 x 40 oz pack of dried apple rings, chopped OR 2/3 cup (3 oz) dried cranberries or 1/2 cup raisins 1/2 cup (2 1/2 oz) unsalted sunflower seeds 1/3 cup (2 oz) sesame seeds 1/3 cup (2 1/2 oz) chopped almonds 1/4 cup (2 oz) ground flaxseeds or linseeds 1 TBS ground cinnamon 2 teasp grated orange zest 1/2 teasp sea salt 1 large egg white 1 TBS vegetable oil 1 TBS clear honey 2 teasp frozen orange juice concentrate 1 teasp vanilla essence 1. Preheat the oven to 375F (190C). Mix together in a large bowl the oats, apple, sunflower seeds,sesame seeds, almonds, flaxseeds or linseeds,cinnamon, orange zest and salt. 2. In a small bowl, whisk together the egg white, oil, honey, orange juice concentrate and vanilla essence. Pour this into the oat mixture and toss until thoroughly coated. Turn out onto a shallow baking tray lined with nonstick parchment and spread evenly. Bake for 25 - 30 minutes, turning the mixture once with a spatula halfway through baking time, or until mixture is golden brown. Store in an airtight container for 2 days at room temperature or freeze for up to one month. Source: Adapted from Rick Gallop's GI Diet Green-Light Cookbook My Comments: I still haven't made this yet as we don't see dried cranberries or frozen orange juice concentrate here but I hope to make substitutes. My friend Lynne made this with dried cranberries she brought back from England. She says it's delicious! *PS January 2007 .....I just found some dried cranberries in a supermarket so will be trying this soon with fresh orange juice. SharonCb

Easy Italian Chicken 4-6 chicken breasts 1 very large tomato 1 large bottle Italian dressing (fat free is ok too) Grated Parmesan cheese (as much or as little as you like) Place chicken in baking dish. Pour Italian dressing over top.Cut up tomatoes to bite size pieces and place on top of chicken. Add cheese. Bake at 350 degrees for at least an hour or until juices run clear. Serve white rice and pour juice over rice from the chicken. Source: SOAR My way of making this: I use skinless, boneless chicken breasts & cut each breast into thirds. Ive never used a whole bottle of Italian dressing. I like to sprinkle dried rosemary and dried basil over the chicken & tomatoes along with some garlic powder and dried red pepper flakes. I usually serve with vermicelli on the side. You can make everything the night before, cover with saran wrap and refrigerate until ready to bake. Sweet Potato Casserole 4 large sweet potatoes ½ cup granulated sugar ½ stick butter 1 Tbsp Half & Half (or more if it needs thinning) 1 tsp. Vanilla extract Walnut or pecan halves ½ cup Brown sugar 1/3 bag Miniature Marshmallows Boil, peel & mash sweet potatoes. Add butter, granulated sugar, Half & Half. Then add vanilla. Whip potato mixture in electric mixer until smooth. Pour into casserole dish; swirl in brown sugar and about 1/3 bag of miniature marshmallows. Top with walnut or pecan halves. Bake at 350 degrees for 25 minutes. (Recipe can be made ahead and refrigerated. Bring to room temperature before baking.) Note: I have also added the miniature marshmallows towards the end of the baking time so that theyre partially intact/melted. This is delicious! Thin Noodles with Bacon This was a favorite supper of mine as a kid. Cook noodles or thin spaghetti or orzo until al dente. After draining and placing in bowl, I add butter and then parmesan (either grind up a wedge or get the Digiorno shredded in the little plastic container). Salt and freshly ground black pepper. (sometimes I squirt a little fresh lemon juice over the pasta at this point). Then I sprinkle with crisp bacon cut in bite size pieces . Serve this with a tossed salad with vinaigrette or Italian dressing. You might want to just start with the noodles, butter and bacon to see if your family likes it and add the parmesan on your own serving. Meat Loaf 2 eggs 3 oz tomato paste ½ cup water 1 tsp salt 15 grinds fresh black pepper (probably should use way less ) ¼ tsp cayenne pepper 2 lbs ground beef, 85-90% lean ½ cup plain breadcrumbs 1 small onion, finely chopped 1 garlic clove, pressed Preheat the oven to 350. Whisk together the eggs, tomato paste, water, salt, pepper and cayenne in a large mixing bowl. Add the remaining ingredients and work together completely until all the ingredients are evenly distributed. Place the meat mixture into a baking pan and shape into a loaf about 11" x 4" wide. The loaf should be in the middle of the pan. Blend some ketchup, a little chili sauce, Worcestershire sauce, garlic powder and a little bottled BBQ sauce and spread over the meatloaf. Cover with foil. Bake 45 minutes, then uncover, and remove as much liquid as possible. Return to oven uncovered and bake another 15 minutes. Source: I adapted this recipe from Dave Liebermans recipe, "Bubbys Meatloaf". You can cut back on the onions, black pepper and cayenne pepper a bit.--Ann Great with whipped potatoes (I like to add butter, milk or Half & Half, salt & pepper and a little garlic powder, to boiled potatoes, then whip in electric mixer until very smooth).