Skillet Chicken Souvlaki

Ingredients

• 1 tablespoon olive oil, divided $
• 1 pound skinless, boneless chicken breast, thinly sliced $
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 cups vertically sliced onion (about 1 medium)
• 1 cup thinly sliced green bell pepper (about 1) $
• 2 teaspoons bottled minced garlic
• 1/2 teaspoon dried oregano
• 1/2 cup grated English cucumber $
• 1/4 cup 2% Greek-style yogurt (such as Fage) $
• 1/4 cup reduced-fat sour cream
• 1 tablespoon chopped fresh flat-leaf parsley
• 1/2 teaspoon grated lemon rind
• 1 teaspoon fresh lemon juice
• 1/8 teaspoon salt
• 4 (6-inch) whole-wheat soft pitas, cut in half
• 2 plum tomatoes, thinly sliced

Preparation

1. 1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with 1/2 teaspoon salt and black pepper. Add chicken to pan; sauté 5 minutes or until done. Remove from pan.
2. 2. Add 1 teaspoon oil to pan. Add onion and bell pepper; sauté 3 minutes. Add chicken, garlic, and oregano; cook 30 seconds.
3. 3. Combine cucumber and next 6 ingredients (through 1/8 teaspoon salt). Serve chicken mixture with yogurt sauce, warmed pita, and tomato slices.
4. Salad: Combine 5 cups torn romaine lettuce, 1/3 cup sliced red onion, and 3 sliced pepperoncini peppers. Combine 2 tablespoons red wine vinegar, 2 tablespoons olive oil, and 1/4 teaspoon salt; toss with salad. Top with 1/4 cup crumbled feta cheese and 3 tablespoons halved kalamata olives.

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Greek Salad Bowl

Ingredients

• 8 cups torn romaine lettuce $
• 2 cups chopped cooked chicken breast (about 3/4 pound) $
• 1 (14-ounce) can hearts of palm (such as Vigo), drained and sliced
• 1 (14-ounce) can quartered artichoke hearts (such as Vigo), drained $
• 1 cup grape tomatoes, halved
• 1/2 cup pitted kalamata olives, halved
• 1/2 cup thinly sliced red onion
• 1/3 cup light Greek vinaigrette with oregano and feta cheese (such as Good Seasons)

Preparation

1. 1. Combine all ingredients in a large bowl; toss well to coat. Serve immediately.

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Easy Greek Chicken Casserole

Ingredients

• 1 tablespoon olive oil $
• 2 cups chopped onion (about 1 large) $
• 2 tablespoons dried thyme
• 1 to 2 teaspoons black pepper
• 10 garlic cloves, minced
• 6 cups (1/2-inch) cubed red potato (about 2 pounds) $
• 2 cups (1-inch) cut green beans (about 1/2 pound) $
• 1/4 cup water
• 2 tablespoons anchovy paste or finely chopped olives$
• 2 (14.5-ounce) cans no-salt-added diced tomatoes, undrained
• 8 skinned, boned chicken thighs (about 1 pound) $
• 1/2 cup (2 ounces) crumbled feta cheese $

Preparation

1. Preheat oven to 375°.
2. Heat olive oil in a large Dutch oven over medium heat. Add the onion, and sauté for 3 minutes. Add the thyme, pepper, and garlic; sauté 1 minute. Increase heat to medium-high. Add potato; sauté 8 minutes or until potato begins to brown. Stir in green beans, water, anchovy paste, and tomatoes. Remove mixture from heat. Nestle chicken thighs into potato mixture. Top with feta cheese. Cover and bake at 375° for 45 minutes.

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Greek Isle Chicken

Ingredients

• 1 lemon, halved
• 1 pint grape tomatoes
• 1 (6-ounce) jar Sicilian pitted green olives, drained
• 1 teaspoon chopped fresh oregano
• 1 garlic clove, minced
• 1 tablespoon plus 2 teaspoons olive oil, divided $
• 4 (6-ounce) skinless, boneless chicken breast halves$
• 4 teaspoons salt-free Greek seasoning (such as Cavender's)
• Fresh oregano sprigs

Preparation

1. Preheat oven to 400°.
2. . Squeeze 1 lemon half, and reserve juice. Thinly slice other lemon half crosswise, and quarter each slice. Combine quartered lemon slices, tomatoes, and next 3 ingredients in a medium bowl; add 2 teaspoons olive oil, and toss to combine.
3. . Sprinkle both sides of chicken evenly with Greek seasoning. Heat remaining 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add chicken, and cook 2 to 3 minutes on each side or until golden brown. Remove chicken from pan; keep warm.
4. . Add reserved lemon juice to pan, scraping pan to loosen browned bits. Add tomato mixture to pan, stirring gently.
5. . Place chicken on top of tomato mixture, and place pan in oven. Bake at 400° for 20 to 22 minutes or until chicken is done. Garnish with oregano sprigs, if desired

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Uptown Figs

Ingredients

• 24 dried figs
• 1 (3-oz.) package softened cream cheese $
• 2 teaspoons powdered sugar $
• 2 teaspoons orange liqueur
• 24 roasted, salted almonds

Preparation

1. Cut a slit in large side of 24 dried figs, cutting to, but not through, stem end. Stir together 1 (3-oz.) package softened cream cheese, 2 tsp. powdered sugar, and 2 tsp. orange liqueur; fill each fig evenly with cream cheese mixture and 1 roasted, salted almond. Press figs to secure filling.
2. *You can make this recipe ahead of time and store the figs in the refrigerator. Before serving, let stand at room temperature for 30 minutes.

Southern Living 

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Bourbon Balls

Ingredients

• 3 cups crushed vanilla wafers
• 1 cup finely chopped pecans
• 1 cup powdered sugar $
• 1 1/2 tablespoons cocoa powder
• 2 tablespoons corn syrup
• 1/2 cup bourbon $
• Powdered sugar $

Preparation

1. Combine first 4 ingredients in a medium bowl. Stir in corn syrup and bourbon. Shape mixture into 1-inch balls; roll in powdered sugar. Store in an airtight container.

Note:

Beware--these little morsels pack a punch. The bourbon flavor gets mellower with time, so make these at least one week ahead.

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Sweet Chocolate Log

Ingredients

• 1/3 cup sugar
• 1 large pasteurized egg yolk
• 2 tablespoons honey
• 1 tablespoon butter, melted
• 1 cup unsweetened cocoa
• 1 tablespoon Marsala wine
• 1 tablespoon hot water
• 2 teaspoons grated orange rind (optional)
• 20 reduced-calorie vanilla wafers, coarsely crushed

Preparation

1. Place sugar and egg yolk in a medium bowl; beat with a mixer at high speed for 3 minutes or until thick and pale. Beat in honey and butter. Add cocoa, 1/2 cup at a time, beating well after each addition. Stir in wine, water, orange rind, if desired, and wafers.
2. Spoon mixture onto a sheet of wax paper using a rubber spatula (mixture will be stiff). Using moist hands, shape mixture into a 6-inch log. Wrap log tightly with plastic wrap; chill at least 1 hour. Cut log into 1/2-inch-thick slices.

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White Chocolate Mousse

Ingredients

• 1 (1-ounce) package white chocolate sugar-free, fat-free instant pudding mix
• 1 1/2 cups fat-free milk $
• 1 1/2 cups frozen reduced-fat whipped topping, thawed
• Fresh raspberries (optional) $
• Fresh mint sprigs (optional)

Preparation

1. Prepare pudding mix according to package directions, using 1 1/2 cups milk. Fold whipped topping into pudding. Cover and chill at least 2 hours. Garnish with raspberries and mint, if desired (raspberries not included in analysis).
2. Tip: If you can't find white chocolate sugar-free pudding, you can use chocolate.

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Chocolate-Peanut Butter Balls

Ingredients

• 1/4 cup nutlike cereal nuggets (such as Grape-Nuts)
• 2 tablespoons extracrunchy peanut butter
• 1 (0.75-ounce) package chocolate sugar-free dairy shake mix (such as Alba)
• 1 packet sugar substitute with aspartame (such as Equal)
• 1 1/2 tablespoons water
• 1/2 teaspoon honey
• 1/2 teaspoon vanilla extract $

Preparation

1. 1. Combine all ingredients in a medium bowl, stirring until moist and well blended.
2. 2. Shape mixture into 8 (1-inch) balls. Cover and chill.
3. carbo rating: 5

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Fig Bars

Ingredients

• 1 1/2 cups chopped dried figs
• 1 tablespoon all-purpose flour $
• 1/2 cup water
• 3/4 cup flaked unsweetened coconut
• 1/2 cup reduced-calorie margarine $
• 1/3 cup "measures-like-sugar" calorie-free sweetener
• 1 3/4 cups quick-cooking oats, toasted
• 1/2 teaspoon vanilla extract $
• Cooking spray $

Preparation

1. 1. Combine figs and flour in a medium bowl; toss lightly to coat.
2. 2. Bring water to a boil in a medium saucepan. Add fig mixture, coconut, margarine, and sweetener to pan, stirring well. Cook, uncovered, over medium heat 5 to 7 minutes or until mixture is thickened, stirring often. Add oats and vanilla, stirring until oats are moistened.
3. 3. Press mixture into bottom of a 9-inch square baking pan coated with cooking spray. Cover and chill thoroughly. Cut into bars.
4. Microwave Instructions: Place 1/2 cup water in a 1-cup liquid measure. Microwave at HIGH 2 to 3 minutes or until water boils; pour water over fig mixture. Add coconut, margarine, and sweetener to fig mixture, stirring well. Microwave, uncovered, at HIGH 2 to 3 minutes or until mixture is thickened, stirring after every minute. Add oats and vanilla, stirring until oats are moistened. Proceed with recipe as directed.
5. carbo rating: 11

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Chocolate-Macadamia Nut Pie

Ingredients

• 1 (6.5-ounce) package sugar-free chocolate sandwich cookies, crushed (about 1 2/3 cup) $
• 3 tablespoons butter, melted $
• Cooking spray $
• 2 cups chocolate fat-free, no-sugar-added ice cream, softened
• 1 (3 1/2-ounce) jar unsalted macadamia nuts, coarsely chopped
• 2 (8-ounce) cartons frozen fat-free whipped topping, thawed
• Shaved sugar-free chocolate bars (optional) $
• Toasted macadamia nuts (optional)
• Whipped topping (optional)

Preparation

1. 1. Combine crushed cookies and butter. Press mixture firmly in bottom of a 9-inch springform pan coated with cooking spray.
2. 2. Combine softened ice cream and nuts, stirring well. Fold in whipped topping. Pour mixture into prepared crust. Cover and freeze until firm.
3. 3. Remove sides of springform pan; let pie stand 10 minutes before serving. Top with chocolate shavings, toasted nuts, and whipped topping, if desired.
4. carbo rating: 32

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Red Grape Sorbet

Ingredients

• 2 1/2 cups red grape juice, divided $
• 1 envelope unflavored gelatin
• Mint sprigs (optional)

Preparation

1. 1. Combine 1/2 cup grape juice and gelatin in a medium saucepan; cook over low heat, stirring until gelatin dissolves. Remove from heat; stir in 2 cups grape juice. Pour mixture into an 8-inch square baking pan. Freeze until almost firm.
2. 2. Break frozen mixture into pieces, and place in a food processor; process several seconds or until fluffy but not thawed. Return to freezer, and freeze until firm.
3. 3. Scoop sorbet into individual dessert dishes using an ice cream scoop. Garnish with mint sprigs, if desired.
4. carbo rating: 16

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Chocolate-Almond Cookies

Ingredients

• 1 (8-ounce) package sugar-free chocolate-flavored snack cake mix (such as Sweet'N Low)
• 1 large egg, lightly beaten $
• 2 1/2 tablespoons water
• 1 tablespoon almond extract
• 1/2 teaspoon vanilla extract $
• Cooking spray $
• 50 almond slices, toasted (2 to 3 tablespoons)

Preparation

1. 1. Preheat oven to 350°.
2. 2. Combine first 5 ingredients in a bowl, stirring until blended.
3. 3. Drop dough by level teaspoonfuls onto baking sheets coated with cooking spray. Press 1 almond slice into top of each cookie. Bake at 350° for 8 minutes. Transfer cookies to wire racks, and cool completely.
4. carbo rating: 3

Note:

Look for packages of sugar-free snack cake mix in the cake mix section of the grocery store alonside the regular cake mixes or in the dietetic section of the store

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Ice Cream Sandwich Dessert

Ingredients

• 2 tablespoons brewed coffee $
• 1 (1-ounce) sugar-free milk chocolate bar $
• 1 (8-ounce) container frozen fat-free whipped topping, thawed
• 14 (0.3-ounce) sugar-free fudge-dipped wafers (such as Murray), chopped and divided
• 6 (2.3-ounce) reduced-fat, no-sugar-added ice cream sandwiches

Preparation

1. 1. Combine coffee and chocolate bar in a microwave-safe dish; microwave at LOW 1 minute or until chocolate melts, stirring once. (Even if the chocolate does not appear to be completely melted, remove the mixture from the microwave oven and stir until the chocolate melts. The chocolate might burn if it is heated much longer than 1 minute.)
2. 2. Spoon whipped topping into a bowl, and fold chocolate mixture into whipped topping. Stir in half of chopped wafer bars.
3. 3. Arrange ice cream sandwiches in an 11 x 7-inch baking dish. Spread whipped topping mixture evenly over ice cream sandwiches. Sprinkle with remaining chopped wafer bars. Cover and freeze at least 2 hours or until firm. Cut into squares.
4. carbo rating: 26

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Banana-Nut Cookies

Ingredients

• 2 cups uncooked regular oats
• 1 cup raisins
• 1 cup chopped walnuts $
• 1/2 teaspoon salt
• 1 1/2 cups mashed banana (about 3 medium)
• 1/3 cup vegetable oil
• 1 teaspoon vanilla extract $

Preparation

1. 1. Preheat oven to 350°.
2. 2. Combine first 4 ingredients in a large bowl; stir well. Combine banana, oil, and vanilla; stir well. Add banana mixture to dry ingredients, stirring to combine. Let stand 15 minutes.
3. 3. Drop dough by rounded tablespoonfuls onto ungreased baking sheets. Bake at 350° for 15 minutes or until lightly golden. Transfer cookies to wire racks; cool completely.
4. carbo rating: 8

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Raspberry-Mocha Cake

Ingredients

• 2 (8-ounce) packages chocolate sugar-free, low-fat cake mix (such as Sweet 'N Low)
• 1 1/2 cups strongly brewed chocolate-almond flavored coffee $
• 1/4 cup raspberry spreadable fruit, melted
• 2 (0.53-ounce) packages sugar-free instant cocoa mix
• 1 (1.3-ounce) envelope sugar-free, reduced-calorie whipped topping mix (such as Dream Whip)
• 1/2 cup fat-free cold milk $
• 1/2 teaspoon vanilla extract $

Preparation

1. Preheat oven to 375°.
2. Prepare cake mix according to package directions, substituting coffee for water.
3. Pour batter into 2 (8-inch) round cake pans. Bake at 375° for 20 to 25 minutes or until a wooden pick inserted into center comes out clean. Cool cakes in pans 10 minutes on a wire rack.
4. Remove cakes from pans. Poke several holes in each cake layer with a wooden pick. Brush warm cake layers with melted raspberry spread. Let cool completely on wire racks.
5. Combine cocoa mix and whipped topping mix in a large bowl. Add milk and vanilla; beat with a mixer at low speed until blended. Beat at high speed for 4 minutes or until soft peaks form.
6. Place 1 cake layer on a serving plate; top with half of frosting. Top first layer with second cake layer; spread remaining frosting on sides and top of cake. Chill frosted cake until ready to serve.

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Double Chocolate Pudding Pie

Ingredients

• 1 (1.4-ounce) package chocolate sugar-free, fat-free instant pudding mix
• 2 cups fat-free milk, divided $
• 1 (8-ounce) container frozen reduced-calorie whipped topping, thawed
• 2 (6-ounce) reduced-fat graham cracker crusts
• 1 (1-ounce) package white chocolate sugar-free, fat-free instant pudding mix

Preparation

1. Beat chocolate pudding mix and 1 cup milk with a mixer at medium-high speed for 3 minutes or until thickened. Gently fold in half of whipped topping.
2. Divide chocolate pudding mixture in half, and pour evenly into 2 graham cracker crusts. Repeat procedure with white chocolate pudding mix, remaining 1 cup milk, and remaining half of whipped topping. Divide mixture in half; pour over chocolate pudding mixture in both crusts. Cover and chill 3 hours or until set.
3. Tip: This recipe makes two pies, so you can freeze one for later. It's good frozen, or you can thaw it in the refrigerator overnight.

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Chocolate Peppermint Cookies

Ingredients

• 1/2 cup margarine, softened $
• 1/3 cup sugar $
• 1/2 cup "measures-like-sugar" brown sugar calorie-free sweetener (such as Brown Sugar Twin)
• 1/2 cup egg substitute
• 1 teaspoon vanilla extract $
• 2 1/4 cups all-purpose flour $
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup unsweetened cocoa
• 2/3 cup finely crushed sugar-free peppermint candies (about 30 candies)
• Cooking spray $

Preparation

1. Preheat oven to 350°.
2. Beat margarine with a mixer at medium speed until creamy; gradually add sugar and sweetener, beating well. Add egg substitute and vanilla; beat well.
3. Combine flour and next 4 ingredients. Add to margarine mixture, stirring just until blended. Stir in crushed candy. Drop dough by level tablespoonfuls onto wax paper. Roll into balls; place balls, 2 inches apart, on baking sheets coated with cooking spray. Flatten balls with a fork. Bake at 350° for 10 to 12 minutes. Remove from pans, and let cool on wire racks.

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Black Forest Trifle

Ingredients

• 1 (8-ounce) package chocolate sugar-free, low-fat cake mix (such as Sweet 'N Low)
• 3/4 cup water
• 1 (1-ounce) package chocolate sugar-free, fat-free instant pudding mix
• 2 cups fat-free milk $
• 1 (16-ounce) package frozen no-sugar-added pitted cherries
• 2 or 3 drops of red food coloring
• 2 cups fat-free frozen whipped topping, thawed
• Sugar-free chocolate curls (optional)

Preparation

1. Preheat oven to 375°.
2. Prepare cake mix according to package directions, using 3/4 cup water. Let cake cool in pan; remove from pan, and cut into cubes.
3. Prepare pudding mix according to package directions, using 2 cups fat-free milk; chill at least 30 minutes.
4. Thaw cherries, reserving 1/4 cup juice. Combine cherries, juice, and food coloring.
5. Place half of cake cubes in a 3-quart trifle bowl. Spoon half of cherries over cake; spread 1 cup pudding over cherries, and top with half of whipped topping. Repeat layers. Garnish with chocolate curls, if desired (chocolate curls not included in analysis). Cover and chill at least 8 hours.

Note:

Look for sugar-free cake mixes alongside the regular cake mixes or in the dietetic section of the grocery store.

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