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Raspberry/Onion Chicken

4-6 lb boneless skinless chicken breasts
1 can raspberry flavor diet soda pop with Splenda
1 env dry onion soup mix

Place chicken breasts on the bottom of your crock pot. Sprinkle onion soup mix over the top. Layer until the chicken breasts are all in the crock pot, making sure you have enough soup mix so you have a layer on top. Open can of soda pop and pour it over. Cook all day or 8-10 hours.

Nutritional information: There are 20 grams of carbohydrates in the soup mix. Since there are none in the chicken or soda pop, you can divide the 20 between how many servings you will get. 2 lbs of chicken will give you 4 servings. The soup has no fat either, so this would also be low fat.

This is an original recipe from me. I made it last week and both my friend, Rosemary and I loved it. I would recommend making a sauce out of the juices with a bit of flour which I know would add some carbs, but not a lot. Or you can just cut your chicken and allow it to soak in the raspberry juices and it tastes a lot better. I will definately do this again.

Mexican Wedges

8 oz pkg cream cheese, softened
1/2 jar thick and chunky picante sauce
1/2 jar dried beef, chopped
8-10 flour tortilla shells
1 c cheese, grated paprika

Mix cream cheese, picante sauce and dried beef until creamy. (You may chop the dried beef in a food processor, then add the other two ingredients and mix.) Place one tortilla shell on serving dish and spread with a layer of the mixture. Repeat this process until you have a stack of 8 to 10 tortilla shells with cream cheese layers between. Cover with plastic wrap and refrigerate overnight.

Cut into wedges to serve. Sprinkle with grated cheese and paprika. If desired, serve with sour cream, guacamole, or extra picante sauce on the side. The grated cheese can also be added to the cream cheese mixture rather than sprinkled on top.

Oven-Fried Cod

1 1/2 c bread crumbs
1/2 t basil
1 1/2 lb cod fillets
3 T olive oil

Preheat oven to 400 degrees F. Pour crumbs into a plate and mix with basil (substitute dry dill or Italian herbs, if desired). Rinse fish and pat dry; cut across in 2-inch strips. Pour oil in another plate. Roll pieces of fish in oil, allow excess to drip off, then coat in crumbs to cover all sides. Arrange breaded strips of cod on a baking sheet with about 1 inch between pieces. Bake until fish is opaque in center (cut to test), 8-10 minutes. Makes 4 servings.

Nutritional information: 360 calories, 10 gr fat, 36 gr protein, 30 gr carbohydrates, 63 mg cholesterol, 470 mg sodium, 1 gr fiber.

Alfredo Blue

1 lb fettuccini pasta
1 T olive oil
1 clv garlic, minced
4 oz blue cheese, crumbled
1/4 c grated Parmesan cheese
2 c heavy cream
1 T Italian seasoning
salt and pepper to taste

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Meanwhile, saute garlic in olive oil in a small skillet over medium heat until golden. Set aside. In a medium saucepan over medium-low heat, combine blue cheese, Parmesan and cream. Stir until cheeses are melted and thoroughly combined. Stir in the oil from the garlic pan (but not the garlic pieces), the Italian seasoning and the salt and pepper. Toss sauce with hot pasta and let stand 5 minutes before serving. Makes 6 servings.

Double Chocolate Slice-and-bake Refrigerator Cookies

2 c flour
1 pnch salt
1 c confectioners' sugar
3/4 c granulated sugar
3/4 c unsweetened cocoa powder
1 c butter - at room temperature
1 t vanilla extract
4 oz semisweet chocolate - coarsely chopped
confectioners sugar - for sprinkling

Tear off 2 - 20-inch-long sheets of strong plastic wrap. In a food processor fitted with a steel blade, combine the flour, salt, both sugars, and cocoa powder. Work the machine in on-off motions until the mixture is thoroughly sifted. Add the butter, vanilla, and chocolate. Pulse the motor for 1 to 2 minutes or until the dough resembles chocolate cement; it does not look like cookie dough. Turn it out onto a counter and knead it until it forms a dough. Divide the mixture in half and set each one on plastic wrap. Bring up the long sides. Roll the dough in the plastic wrap to make two logs that are 1 1/2 inches across. Secure the ends. Refrigerate the dough for half a day (or as long as 2 days).

To bake:

Have on hand two baking sheets. Line them with parchment paper. Set the oven at 350 degrees F. Use a thin, sharp knife to slice the cookies 1/4 inch thick. Transfer them to the baking sheets. Bake the cookies for 12 minutes or until they are almost firm. Transfer the cookies to a rack to cool. Layer them with waxed paper in an airtight container and store for up to 1 week. Sprinkle the cookies with confectioners' sugar before bakinging if desired.