Guaranteed crowd-pleasers, these wraps are perfect for leftover grilled chicken. The distinctive salty flavor from the fish sauce is balanced by fresh mint and lemon juice.

Makes 4 servings

Chicken Salad Wraps Ingredients 

1/2 cup lemon juice
1/3 cup fish sauce (see Ingredient note)
1/4 cup sugar
2 cloves garlic, minced
1/4 teaspoon crushed red pepper
8 6-inch flour tortillas
4 cups shredded romaine lettuce
3 cups shredded cooked chicken (12 ounces)
1 large ripe tomato, cut into thin wedges
1 cup grated carrots (2 medium)
2/3 cup chopped scallions (1 bunch)
2/3 cup slivered fresh mint

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The joy of stir-frying is that an interesting dish like this cooks in mere minutes. The only trick is to have all the ingredients prepped and ready to add. Once you start stir-frying you can’t afford to lose time mincing and measuring.

Makes 4 servings, 1 cup each

Stir-Fried Chicken with Wilted Spinach & Tamari Walnuts Ingredients
Chicken & Marinade
2 teaspoons tamari or reduced-sodium soy sauce
2 teaspoons Chinese rice wine or dry sherry
2 teaspoons honey
1/2 teaspoon dark sesame oil
1 pound boneless, skinless chicken breasts, cut crosswise into 1/2-inch slices, then cut into 1/4-inch-wide strips

Stir-fry Sauce & Vegetables
1/2 cup Tamari Walnuts (recipe follows)
1 tablespoon cornstarch
1 tablespoon tamari or reduced-sodium soy sauce
1 tablespoon Chinese rice wine or dry sherry
1/2 teaspoon dark sesame oil
3 teaspoons canola oil, divided
1/2 cup slivered red bell pepper (2-by-1/4-inch pieces)
2 tablespoons slivered fresh ginger (1-by-1/8-inch pieces)
2 cloves garlic, minced
8-10 ounces spinach (8-10 cups), trimmed
1/2 cup thinly sliced scallions (1 bunch)

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While cake mixes may be the easiest option for a home-baked cake, they often contain hydrogenated fats. By making this simple “scratch” cake, you can use healthful canola oil, incorporate whole-wheat flour and opt for a no-calorie sweetener, if you like.

Makes 12 servings

One-Bowl Chocolate Cake ingredients
3/4 cup plus 2 tablespoons whole-wheat pastry flour
1/2 cup sugar or 1/4 cup Splenda Sugar Blend for Baking (see Ingredient notes)
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk or equivalent buttermilk powder (see Ingredient notes)
1/2 cup packed light brown sugar or 1/4 cup Splenda Sugar Blend for Baking (see Ingredient notes)
1 large egg, lightly beaten
2 tablespoons canola oil
1 teaspoon vanilla extract
1/2 cup hot strong black coffee
Confectioners’ sugar for dusting

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For instance tiramisu means pick me up, could be considered an Italian trifle. It consists of layers of coffee-and-brandy-soaked ladyfingers and a rich mascarpone cream filling.

Makes 12 servings, 2/3 cup each

Tiramisu Eating Well Ingredients

8 ounces ladyfingers (60 ladyfingers)
4 tablespoons brandy, divided
1 tablespoon instant coffee (preferably espresso) granules
1 cup water
2 tablespoons dried egg whites (see Ingredient note), reconstituted according to package directions (equivalent to 3 large egg whites)
3/4 cup sugar
1/4 teaspoon cream of tartar
4 ounces mascarpone cheese (1/2 cup)
4 ounces reduced-fat cream cheese (1/2 cup), softened
1 cup chocolate shavings, about 1 ounce (see Tip)
Confectioners’ sugar for dusting

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Asian food has always been a favorite of mine. The combinations of spices, vegetables, meats and seafood allow for almost limitless choices.Here’s an excellent Asian appetizer that you can prepare for parties, or just to eat at home if you want to have something a little more special.

Crispy and full of flavor, these will be a hit with your friends!

Weight Watchers Lobster Rangoon recipe
Makes 30 servings

Ingredients
8 ounces lobsters, finely chopped
30 wonton wrappers
2 (8ounce) packages cream cheese
1 bunch green onions, finely chopped (use all but the white part)
1 egg, mixed with 2 tablespoons water
canola oil (to deep fry wontons)
2 tablespoons garlic juice (you can use the juice from a jar of chopped garlic in juice)
2 tablespoons lemon juice
Chinese duck sauce or plum sauce (for dipping)

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