Into two, wide mouth, stemmed glasses layer 1/4 cup peaches, 2 tablespoons prunes, 1/4 cup yogurt and 1/4 cup granola in each glass; repeat layers.

Makes 2 servings.

Recipe from ivillage.com

1 pound spaghetti
1-1/2 pound ground beef
1 minced large onion
2 tablespoons vegetable oil
1 large minced clove garlic
1-28 oz. can crushed tomatoes
2 teaspoons oregano
1/4 cup finely chopped fresh parsley
2 cups grated reduced fat cheddar cheese

Prepare pasta according to package directions; drain. Brown beef in large skillet, drain and set aside. Preheat oven to 350ºF. In skillet (iron content will be higher if iron skillet is used), sauté onion and garlic in oil. Return beef to skillet and add tomatoes, oregano and parsley.

Simmer 10 minutes. Add pasta and 1 cup of cheese to simmering tomato mixture; stir. Cover mixture with remaining cheese. Bake for 30 minutes or until top is crispy.

Recipe from ivillage.com.

2 cups fresh broccoli, chopped
1/2 cup onion, chopped
1/2 cup green pepper, chopped
1/2 cup reduced-fat extra sharp cheddar cheese, shredded
1-1/2 cups skim or low fat milk
3/4 cup biscuit mix
3 eggs or 1 whole egg and 3 egg whites

Heat oven to 400ºF. Lightly grease 9-inch pie pan. In saucepan, heat half inch water to boiling and add broccoli. Cover and cook until almost tender (about 5 minutes). Drain.

Mix broccoli, onion, green pepper, and cheese in pie plate. Beat milk, biscuit mix, and eggs until smooth. Pour into pie pan over vegetables. Bake until golden brown, 35 to 40 minutes. Let stand 5 minutes before cutting.

Recipe from www.aristotle.net.

2 teaspoons extra-light olive oil
2 teaspoons chili powder
1/2 teaspoon oregano
3 cans (19 oz. each) black beans, rinsed and drained
1 can (5-1/2 oz.) spicy mixed vegetable juice
3/4 teaspoon salt
1/2 teaspoon cayenne pepper
1-1/2 cups water
1/3 cup reduced-fat sour cream
Half an avocado, peeled and diced (1/2 cup)
1/4 cup chopped red onion
4 lime wedges

In large saucepan, heat oil over medium heat. Add cumin, chili powder, and oregano and cook, stirring, until fragrant about 10 seconds. Add beans, vegetable juice, salt, cayenne, and water and bring to a boil. Increase heat to medium-high and simmer 10 minutes to blend flavors. Remove soup from heat. Puree half the soup in a food processor or blender until fairly smooth. Return pureed soup to pan with remaining soup. Whisk in sour cream. Ladle soup into bowls and top each with 2 tablespoons of avocado and 1 tablespoon of onion. Serve with lime wedges.

Recipe from www.wholehealthmd.com.

1 cup butter 2 cup sugar 1-1/2 cup flour 1/2 cup cocoa 1/2 teaspoon baking powder 1/4 teaspoon salt 2 teaspoon vanilla 4 eggs 1/4 bag each, chocolate and peanut butter chips

Melt butter. Cream melted butter and sugar. Add vanilla and eggs one at a time. Slowly add cocoa. Combine remaining dry ingredients and add to mixture. Stir in chocolate and peanut butter chips.

Pour into greased and floured 13x9 pan, and bake at 350ºF for 25 minutes.

Recipe modified by test cook, Diane, Lawrence, Kansas, USA.

1 cup sugar 1 cup Karo syrup 1 cup peanut butter ~3 cups rice crispies 1 cup each, butterscotch and chocolate chips

Heat and stir one cup sugar and one cup Karo until just boiling.
Remove from heat and add one cup peanut butter. Stir until peanut
butter is melted and mixture is smooth. Pour over rice crispies to
desired consistency (start with 3 cups and add more if you need it.)
Smash into buttered 9x13 pan.

Melt one cup butterscotch chips and one cup milk chocolate chips together. Stir together until smooth and spread over the top of the rice crispies.

RC Note: When our test cook made this recipe she used 6 cups of rice crispies and said she could have easily used more. We suggest you start with 6 and add more if you'd like.

Another name for this recipe is "Peanut Butter Balls." The difference - instead of smashing the mixture into a 9x13 pan, you shape the mixture into balls. Once balls have set up, dip them in the chocolate topping - if you wish.

Recipe from Sharon, Bridgerland Park 1st Ward, Logan, Utah, USA.

Chicken, cooked and cubed Shredded cheese Onions, chopped Cucumbers, finely chopped Tomatoes, chopped Pineapple, crushed Grapes, halved

Mix and toss ingredients with a small amount of Ranch dressing and Miracle Whip (just until ingredients are finely coated). Stuff into pita pockets. (Pockets can be halved for get together finger sandwiches).

RC Note: If making the filling ahead of time, wait to stuff your pita's until just before serving time and draining the mixture before placing it in the pita pockets.

Recipe from Tawnya, Forest Grove 2nd Ward, Forest Grove, Oregon, USA.