1 package Ramen, crushed while in the package (do not use powder flavoring package)
1 package pre-cut Angel Hair cabbage
1 package flavored sliced almond or plain sliced almonds (4-6 ounces)
Chinese Oriental Salad dressing (with rice wine vineger & sesame oil)

Mix all the ingredients together and then add the salad dressing to taste.

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15 ounce can black beans
½ cup frozen corn, thawed
3 ripe tomatoes, diced
½ cup cilantro, chopped
1 onion, chopped
2 cloves garlic, minced
4 tablespoons lemon juice
dash of salt and pepper

Thaw corn. Drain and rinse beans. Combine all ingredients; mix well. Chill 4 hours before serving. Serve as salad or salsa.

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1 ripe pear, diced
½ cup seedless red grapes, cut in half
¼ ripe tomatoes, diced
1 tablespoon lemon yogurt
1 tablespoon low fat salad dressing
1 tablespoon finely chopped walnuts (optional)
5 miniature pita pockets

Wash pear, celery and grapes before dicing, slicing and cutting. In a mixing bowl combine filling ingredients. Chill until serving time. Cut pitas in half and fill with salad.

--adapted Kids a Cooking

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6 oz package of spinach leaves (about 2 bunches)
1 pint strawberries (about 2 cups sliced)

Dressing:
½ cup sugar
2 tablespoons sesame seeds
1 tablespoon poppy seeds
½ teaspoon minced onions
¼ teaspoon Worcestershire Sauce
¼ teaspoon paprika
¼ cup vegetable oil
⅓ cup cider vinegar

Wash spinach leaves and strawberries in clear water and drain well. Remove stems from spinach leaves, tear into bite-size pieces and place in a large bowl. Remove stems, slice strawberries and add to spinach. Cover and chill until serving time.

In blender or food processor, combine sugar, seeds, onions, Worcestershire Sauce and paprika. With blender running, add oil and vinegar to combine ingredients. Chill.

Toss spinach and strawberries with about half the dressing, reserving the rest for another recipe.

--adapted Kids a Cooking

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For dressing mix the following together:
½ cup sugar
¾ cup honey
¼ cup white vinegar
¼ cup oil
½ teaspoon salt
½ teaspoon pepper
1 pound box of tri-colored pasta, cooked
1 cup ham, diced
1 green pepper, diced
1 cup Shredded cheddar cheese
Onion

Pour dressing over cooled pasta. Add remaining ingredients. Chill and serve.

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2 pounds lean beef, cubed
1 tablespoon olive oil
1 large onion chopped
1 clove garlic finely chopped
¼ teaspoon salt
⅛ teaspoon pepper
¼ cup cilantro
1 15 oz can stewed tomatoes
2 oz tomato paste
1 1lb 13oz can hominy

In a large pot, heat oil. Sauté beef. Add onion, garlic, salt, pepper, cilantro, and enough water to cover the meat. Cover pot and cook over low heat until meat is tender. Add tomatoes and tomato paste. Continue cooking for about 20 minutes. Add hominy and continue cooking another 15 minutes, stirring occasionally, over low heat. If too thick, add water for desired consistency.

Option: Skinless, boneless chicken breasts may be used instead of beef cubes.

--adapted from Stay Young at Heart

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2 tablespoons vegetable oil
1 onion, finely diced
1 yellow bell pepper, diced
1 jalapeno, seeded and diced
Salt and freshly ground black pepper
½  teaspoon ground cumin
32 ounces low-sodium chicken broth
1 (14.5-ounce) can diced Mexican style tomatoes
1 cup frozen corn kernels, thawed
¼  cup roughly chopped cilantro, plus 2 tablespoons
1 (12-ounce) boneless skinless chicken breast, diced
1 cup crushed tortilla chips
Sour cream, for topping
Monterey Jack, shredded, for topping
2 limes, wedged

In a large heavy bottomed pot, heat the oil on medium-high heat. Sauté the onions. Add bell pepper, jalapenos, salt and pepper. Cook until the onions become translucent. Add the cumin and stir until fragrant. Add the chicken broth, tomatoes, corn, and 1/4 cup of the cilantro. Add the diced chicken and cook through for about 10 minutes. Season with salt, to taste.

Ladle soup into bowls and divide the crushed tortilla chips between the bowls. Top with sour cream, Monterey jack cheese, cilantro, sliced avocado, and lime wedges.

--adapted from Food Network’s Neelys

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3 medium zucchini, sliced
2 medium carrots, sliced
10 mushrooms, sliced
1 medium onion, sliced
1 10-ounce russet potato, peeled, cut into 1-inch pieces
3 14 ½-ounce cans vegetable broth or chicken broth
3 cups canned crushed tomatoes with added puree
1 14 ½-ounce cans stewed tomatoes
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh cilantro
1 tablespoon chopped garlic
1 teaspoon dried basil
1 teaspoon dried oregano

Combine zucchini, carrots, mushrooms, onion and potato in heavy large pot with cover (or Dutch oven). Add vegetable broth, crushed tomatoes, stewed tomatoes, 3 tablespoons parsley, cilantro, garlic, basil and oregano. Bring mixture to boil. Reduce heat, cover and simmer until vegetables are tender, about 30 minutes.

Strain cooking liquid into large saucepan; reserve vegetables. Place 3 cups vegetables in blender. Add ¼ cup cooking liquid. Puree until smooth. Stir puree into remaining cooking liquid in saucepan. Return remaining vegetables to cooking liquid. Season to taste with salt and pepper. (Can be prepared up to 5 days ahead. Cover and refrigerate.)

Bring soup to simmer. Ladle into bowls.

-adapted from Epicurious

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2 tablespoons vegetable oil
¾ cup coarsely chopped onion
½ cup coarsely chopped celery
1 cup sliced carrots
2 cups potatoes, raw, peeled and cubed
¼ teaspoon thyme< br/>½ teaspoon paprika
2 cups bottled clam juice
8 whole peppercorns
1 bay leaf
1 lb fresh or frozen (thawed) cod or haddock
¼ cup flour
3 cups low-fat (1%) milk
1 tablespoon fresh parsley, chopped

Heat oil in a large saucepan. Add onion and celery and sauté about 3 minutes. Add carrots, potatoes, thyme, paprika, and clam broth. Wrap peppercorns and bay leaves in cheese cloth. Add to pot. Bring to a boil, reduce heat, and simmer 15 minutes. Add fish and simmer an additional 15 minutes, or until fish flakes easily and is opaque. Remove fish and vegetable; break fish into chucks. Bring broth to a boil and continue boiling until volume is reduced to 1 cup. Remove bay leaves and peppercorns. Shake flour and ½ cup low-fat (1%) milk in a container with a tight-fitting lid until smooth. Add to broth in saucepan with remaining milk. Cook over medium heat, stirring constantly, until mixture boils and is thickened. Return vegetables and fish chunks to stock and heat thoroughly. Serve hot, sprinkled with chopped parsley.

--adapted from Stay Young at Heart

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3 medium yams (1 ½ cups)
¼ cup brown sugar, packed
1 teaspoon flour, sifted
¼ teaspoon salt
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon orange peel
1 teaspoon soft tub margarine
½ cup orange juice

Cut yams in half and boil until tender but firm (about 20 minutes). When cool enough to handle, peel and slice into 1/4-inch thickness. Combine sugar, flour, salt, cinnamon, nutmeg, and grated orange peel. Place half of the sliced yams in a medium-sized casserole dish. Sprinkle with spiced sugar mixture. Dot with half the amount of margarine. Add a second layer of yams, using the rest of the ingredients in the same order as above. Add orange juice. Bake uncovered in oven preheated to 350°F for 20 minutes.

--adapted from Stay Young at Heart

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1 lb fresh or frozen green beans, cut in 1-inch pieces
1 tablespoon vegetable oil
1 large yellow onion, halved lengthwise and thinly sliced
½ teaspoon salt
⅛ teaspoon black pepper
1 tablespoon fresh parsley

If using fresh green beans, cook green beans in boiling water for 10-12 minutes or steam for 2-3 minutes until barely fork tender. Drain well. If using frozen green beans, thaw first. Heat oil in a large skillet. Sauté onion until golden. Stir in green beans, salt and pepper. Heat through. Toss with parsley before serving.

--adapted from Stay Young at Heart

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32 oz package frozen hash brown potatoes
12 oz fat-free sour cream
8 oz shredded cheddar cheese (2 cups)
1 10 oz can condensed cream of chicken soup
½ cup  diced onion
½ cup  crushed cornflakes

Preheat oven to 350 degrees. Combine all ingredients, except cornflakes, in a large bowl. Spread mixture in a 9 x 13 inch pan sprayed with cooking spray. Sprinkle crushed cornflakes over top. Cover with foil and bake for 40 minutes. Uncover and continue baking for 20 minutes.

--adapted Kids a Cooking

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6 boneless, skinless chicken breast halves
Dash of salt and pepper
2 tablespoon fresh lemon juice, divided
1 package reduced fat crumbled feta cheese with basil and tomato
¼ cup finely chopped red bell pepper
¼ cup finely chopped fresh parsley

Preheat oven to 350°. Flatten chicken to ½ inch thickness. Coat chicken with cooking spray and season with salt and pepper on both sides. Arrange chicken on a baking sheet lined with nonstick foil. Drizzle with 1 tablespoon lemon juice. Top with cheese then drizzle with remaining lemon juice. Bake for 25 to 30 minutes or until chicken is no longer pink and juices are clear. Remove from oven. Sprinkle with bell pepper and parsley.

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1 package egg noodles, or favorite curly or tube noodles
1 pound ground beef or ground turkey
1 pound mushrooms thinly sliced
2 tablespoons olive oil
½ white wine
¼ cup chicken broth
½ - ¾ cup sour cream

In a large skillet heat oil over medium-high heat and sauté meat in pan. Sprinkle with 1 teaspoon salt and ½ teaspoon pepper. Cook for 3-4 minutes then transfer to plate. Clean out skilled and then heat 1 tablespoon of olive oil over medium-high heat. Add mushrooms and cook until tender (4-5 minutes). Add wine (or water) and broth and simmer until liquid is reduced to ¼ cup (4-5 minutes). Reduce heat to low and stir in sour cream. Cook until slightly thickened (2-3 minutes). Return the meat to skillet and cook until warm through. Serve over noodles.

--adapted from Real Simple

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1 pound rigatoni or penne
12 slices bacon
1 bunch spinach or arugula (stems removed)
1 pint cherry tomatoes, cut into quarters
Salt and pepper

Cook pasta according to package directions and set aside.

Cook the bacon in a frying pan until crisp. Transfer to paper towel-lined plate. Spoon all but 1 tablespoon of the bacon dripping into a small bowl and set aside. Return skillet to medium heat. Add the spinach or arugula and cook, stirring until it wilts (30 to 60 seconds); add the pasta. Once again, return skillet to medium heat. Add the tomatoes and ½ tablespoon of the reserved bacon drippings; cook for 2 minutes. Add to the pasta and toss to combine (if the pasta seems dry add some of the reserved bacon drippings). Season with ¾ teaspoon salt and ¼ teaspoon pepper. Crumble the bacon over the pasta before serving.

--adapted from Real Simple

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1 frozen pie dough, or fresh made dough
1 ½ pounds boneless, skinless chicken breasts or thighs (or leftover chicken meat)
2 cup chicken broth (1-15 oz can)
1 ½ tablespoon vegetable oil
1 medium/large onion, finely chopped
3 medium carrots, peeled and sliced - ¼" thick
2 celery stalks, slice ¼" thick
salt and ground black pepper
4 tablespoon unsalted butter
½ cup flour
1 ½ cup milk
½ teaspoon dried thyme leaves
3 tablespoon dry sherry
¾ cup green peas (thawed)

If using fresh chicken, place in pot with broth and simmer over medium heat. Bring to simmer and cover for 8 - 10 minutes until chicken is just done. Transfer meat to a large bowl. Keep liquid in a measuring cup.

Heat oil in empty pan. Add onion, carrots and celery, sauté until just tender, about 5 - 8 minutes. Season to taste with salt and pepper. While vegetable are sautéing, shred meat into bite-sized pieces. Transfer cooked vegetables to the bowl with chicken; set aside.

Heat butter over medium heat in empty skillet. When foaming subsides, add flour; cook about 1 minute. Whisk in chicken broth, milk and any chicken juices and thyme. Bring to simmer and then continue to simmer until sauce fully thickens, about 1 minute.

Pour sauce over chicken mixture, stir to combine. Stir in peas and parsley (optional). Season to taste. (Can be covered and refrigerated overnight; reheat before topping with pastry.)

Pour mixture into 13 x 9-inch pan or any shallow baking dish of similar proportions, top with pastry dough; bake until pastry is golden brown and filling is bubbly; 30 minutes for large pies; 20 - 25 minutes for smaller pies. Serve hot.

--Susan Batchelor, San Francisco

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½ cup bread crumbs (or Japanese Panko bread crumbs)
2 tablespoons chopped fresh rosemary
5 tablespoons olive oil
2 clove garlic, chopped
1 19 ounce can cannellini (white) beans, drained and rinsed
2 bunches spinach or arugula, thick stems removed.

Heat oven to 400 degrees. In a large bowl, mix the bread crumbs, rosemary, 3 tablespoons of the oil, ½ teaspoon salt, 1 tablespoon garlic (½ the garlic) and ¼ teaspoon pepper. Add the shrimp and toss to coat. Transfer the shrimp and any excess crumbs to the baking sheet. Bake until the shrimp are cooked through and the bread crumbs are crispy, 10 – 12 minutes.

Meanwhile, heat the remaining 2 tablespoons of oil in a medium skillet over medium-high heat. Add the remaining 1 tablespoon garlic and cook, stirring for 30 seconds. Add the beans, ¼ cup water and ¼ teaspoon each salt and pepper; cook until heated through, 2-3 minutes. Remove from heat, add the arugula, and toss to combine, Serve the bean mixture with the shrimp and sprinkle any remaining bread crumbs from the baking sheet over the top.

--adapted from Real Simple

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Brown a pound of ground turkey meat. Add 1 jar of your favorite salsa (I like to use pineapple salsa). Put in crock-pot. Cook it on low for 10 hours, starting in the morning. Serve over rice, in a wrap using a flour tortilla, or put over lettuce greens. You can also add black beans and/or corn, whatever your kids like.

I’ve been making it for years. The great thing about it is it makes enough for two different meals; I put it over rice the first night. The second night, serve it in a wrap with lettuce and shredded cheese and even add different vegetables. It can be made with ground beef, but just as tasty with the turkey.

--Susan K. DeMunbrun, Indianapolis

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4 6-ounce pieces of salmon fillet
½ cup maple syrup
2 tablespoon Dijon Mustard
½ fresh pineapple (but into 1 inch pieces (approx. 2 cups)

Bring maple syrup and mustard to simmer in a small sauce pan. Cook until slightly thickened, stirring for 5-6 minutes. Line a pan with foil and place the salmon on the baking sheet. Scatter the pineapple and jalapeno around the salmon. Brush the syrup mixture on the salmon, pineapple and jalapeno. Season the salmon with 1 ½ tsp salt and ½ tsp black pepper. Broil 5-7 minutes until desired doneness. Serve with Rice, noodles, Asian rice noodles or soba.

--adapted from Real Simple

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While many people make peanut butter and banana sandwiches, the kicker is to put them in a Panini press, sandwich maker or in a fry pan (as you would a grilled cheese sandwich) – making them warm, crispy on the outside and soft on the inside. They’re great with milk!

--Evelyn Alvarez, Bronx, NY

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1 lb ground turkey or beef
1/2 yellow onion, diced
1 red bell pepper, finely diced
1 large carrot, (or 5-6 baby carrots), finely diced
1 can (15 oz.) tomato sauce
2 Tbsp. Worcestershire sauce
2 Tbsp. ketchup
1 Tbsp. brown sugar
8 whole wheat buns
In a large skillet over med. heat, brown meat in its own juices until almost cooked through. Drain excess liquid and add diced vegetables. Stir fry for 2 more minutes and add remaining ingredients, except the buns. Bring to a boil, reduce heat, cover and simmer for 15-20 minutes until the vegetables are tender. To serve, toast the buns and fill with a large spoonful of the meat mixture.

--Meredith Williams, San Francisco

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8 eggs
2 potatoes
1 onion or 3 green onions/scallions, chopped
Olive oil
salt and pepper

Beat the eggs like you are making scrambled eggs and add salt/pepper to taste. You can add milk if you like to make it go farther. Slice the potatoes thinly and dice the onion. Put several tablespoons of olive oil in a 10 inch skillet and sauté the potatoes/onion until soft. Pour the eggs over the top and reduce the heat. Cook until the eggs set. Cut in wedges and serve with bagels and fruit salad.

--Laura Hogan, San Francisco

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1 lb flank steak
1 large onion, peeled and sliced
1 large bell peppers, sliced

Marinade:
Juice of 1 lime
2 tablespoon olive oil
2 cloves garlic, minced
½ teaspoon cumin
¼ cup chopped fresh cilantro

Shredded cheese
Salsa
Shredded iceberg lettuce
Sour cream
Guacamole
Flour tortillas

1. Mix marinade ingredients. Marinate the steak for at least one hour.
2. Sauté onions and peppers in olive oil on medium high heat for approximately 5 minutes.
3. Meanwhile, cook steak to desired doneness in broiler. Slice into thin slices.
4. Serve immediately with shredded cheese, salsa, shredded iceberg lettuce, sour cream, guacamole in warm flour tortillas.

--Tina Valverde, San Francisco

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Prepare 1 ½ - 2 cups of rice
2-3 tablespoon soy sauce
¼ cup dry sherry
1 tablespoon hoisin sauce, (look in the Asian section of your market)
1 teaspoon toasted sesame oil, (look in the Asian section of your market)
1-2 tablespoon minced fresh ginger
2 cloves minced garlic
4-6 oz beef steak (NY Strip) very thinly sliced
1 ½ teaspoon cornstarch
1-2 tablespoon Vegetable oil
1 lb firm tofu, in 1 inch cubes

Combine first 5 ingredients plus half the ginger and half the garlic to make sauce. Toss the beef with 2 tablespoon of this sauce and stir in ½ teaspoon cornstarch. Mix 1 teaspoon cornstarch and ¼ cup water together and add to the sauce. Set aside.

Heat wok or large sauté pan over med-high heat. When hot, add 1 tablespoon oil and remaining ginger and garlic. Stir fry for 30 seconds then add beef and stir fry until browned, about 5 minutes. Remove from the pan.

Reduce the heat to medium, add a little oil, then add tofu and gently toss until barely fried. Add the sauce and bring to a simmer. When thickened, return the beef to the pan and reheat for 1 minute. Add more soy sauce or salt to taste. Serve immediately with rice.

--Tina Valverde, San Francisco

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2 medium green/tart apples
1 onion, chopped
1.5 lbs ground turkey
1 ½ teaspoon dry marjoram
1 teaspoon dry thyme
1 teaspoon dry sage
1 teaspoon pepper
½ cup parsley, chopped
2 egg whites
½ cup breadcrumbs
½ cup breadcrumbs nonfat milk

Cook apple and onion in skillet. In a large bowl mix all other ingredients and then add the onion/apple mixture. Pat this into a loaf pan and bake in a 350 degree oven for about 1 hour until the center is pink.

-Laura Hogan, San Francisco

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½ cup pecans chopped
5 cups tart apples, cored, peeled, chopped
1 cup sugar
1 cup dark raisins
¼ cup vegetable oil
2 teaspoons vanilla
1 egg, beaten
2 ½ cups sifted all-purpose flour
1 ½ teaspoons baking soda
2 teaspoons ground cinnamon

Preheat the oven to 350°F. Lightly oil a 13x9x2-inch pan. In a large mixing bowl, combine apples with sugar, raisins, and pecans; mix well. Let stand for 30 minutes. Stir in oil, vanilla, and egg. Sift together flour, baking soda, and cinnamon; stir into apple mixture about 1/3 at a time just enough to moisten dry ingredients. Turn batter into pan. Bake 35-40 minutes. Cool cake slightly before serving.

--adapted from Stay Young at Heart

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6 whole bananas
¾ cup peanut butter (creamy or chunky)
¾ cup chocolate chips
2 tablespoons vegetable oil
2 cups crushed crisp rice cereal

Peel and cut bananas in half, crosswise. Insert wooden skewer or Popsicle stick in cut ends. On a baking sheet lined with waxed paper, place bananas and freeze until firm, or about 2 hours. Melt peanut butter, chips and oil in a tall, narrow glass in microwave 1 to 2 minutes, stirring after each minute of cooking. Spread crushed cereal on waxed paper. Dip each frozen banana in chocolate mixture, coating evenly. Immediately roll in crushed cereal. Freeze again about 30 minutes before eating. For longer storage, wrap each banana in aluminum foil.

--adapted from Kids a Cooking

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1 Chocolate Cake Mix
¼ cup cocoa
½ cup brown sugar
2 cup boiling hot water
A couple handfuls of miniature marshmallows

In mixing bowl, prepare cake mix as directed. Stir remaining ingredients in bottom of 9 x 13 pan. Whisk briefly until marshmallows are slightly dissolved. Pour cake mix on top. Bake as directed from cake mix instructions. Serve warm with whipped cream. (Keep the ingredients at home for last minute cake requests!)

--Lisa Oyama, San Francisco

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½ of a ripe Bartlett pear
1 small lemon wedge
1 ½ teaspoons dark brown sugar
1 tablespoon rolled oats
½ tablespoon chopped walnuts or pecans
1 teaspoon unsalted butter
Pinch of cinnamon
1 rounded tablespoon cottage cheese or plain whole milk yogurt, for serving

Preheat the oven to 400°F.

Halve the pear half and core; cut crosswise in slices and place in a 6-ounce custard cup. Squeeze the lemon on top, add the sugar, oats, nuts, butter and then cinnamon and bake for 20 minutes, until bubbly and golden and pears are soft. Let cool for 5 minutes and add a dollop of cottage cheese or yogurt.

In late summer, follow the recipe substituting a ripe nectarine, a plum or two, or a juicy pluot (plum and apricot hybrid), pitted and sliced, for the pear.

In autumn, use a small sweet-tart Royal Gala apple, but peel, quarter, and core the apple before slicing. Add dried cranberries, dried sour cherries, or raisins, as desired.

--Tracey Seaman and Tanya Wenman Steel, Real Food for Healthy Kids

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1 box Jiffy corn muffin mix
1 stick of butter
1 cup sour cream
2 eggs
12 or 15 ounces creamed corn
12 or 15 ounces whole kernel corn, undrained

Preheat oven to 350°. Combine ingredients listed above. Bake at 350° for 60-90 minutes, or until puffed slightly and lightly browned.

--Kelly Bremer, Indianapolis

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½ teaspoon cinnamon, ground
1 tablespoon vanilla extract
2 tablespoons cornstarch
¼ cup pineapple juice or peach juice
1 cup peach nectar
2 16 oz cans peaches, sliced, packed in juice, drained (or 1 ¾ lbs fresh)
1 tablespoon margarine, tub
1 cup pancake mix, dry
⅔ cup all-purpose flour
½ cup sugar
⅔ evaporated skim milk
Nonstick cooking oil spray (for baking dish)

Topping:
½ teaspoon nutmeg
1 tablespoon brown sugar

Combine cinnamon, vanilla, cornstarch, peach nectar, and pineapple/peach juice in a saucepan over medium heat. Stir constantly until mixture thickens and bubbles. Add sliced peaches to mixture. Reduce heat and simmer for 5 to 10 minutes. In another saucepan melt margarine and set aside. Lightly spray an 8-inch square glass dish with cooking oil spray. Pour hot peach mixture into the dish.

In another saucepan melt margarine and set aside. Lightly spray an 8-inch square glass dish with cooking oil spray. Pour hot peach mixture into the dish. In another bowl, combine pancake mix, flour, sugar, and melted margarine. Stir in milk.

--adapted from Stay Young at Heart

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Take bananas and any other fruit EXCEPT for citrus. Add ice and vanilla flavored frozen yogurt. Throw it all in a blender. Voila!

--Evelyn Alvarez, Bronx, NY

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6 cups water
2 cinnamon sticks
1 cup rice
3 cups skim milk
⅔ cup sugar
½ teaspoon salt

Put the water and cinnamon sticks into a medium saucepan. Bring to a boil. Stir in rice. Cook on low heat for 30 minutes until rice is soft and water has evaporated. Add skim milk, sugar, and salt. Cook for another 15 minutes until it thickens.

--adapted from Stay Young at Heart

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1 10.8-ounce tube large refrigerator biscuits (such as Pillsbury Grands Buttermilk Biscuits)
1 tablespoon plus ½ cup chilled whipping cream
3 tablespoons sugar
1 pint basket of strawberries, hulled
1 teaspoon of fresh lemon juice

Preheat oven to 375°F. Place biscuits on ungreased baking sheet (following instructions on packaging). Brush tops with 1 tablespoon cream; sprinkle with 1 tablespoon sugar. Bake until golden, about 14 minutes. Cool 5 minutes.

Place half of berries in bowl. Add remaining 2 tablespoons sugar; crush berries with fork. Slice remaining berries; add to bowl. Mix in lemon juice. Whip remaining ½ cup cream to soft peaks.

Slice warm biscuits in half horizontally. Place bottoms on plates. Spoon most of berry mixture over, dividing equally. Cover with tops. Top with cream and remaining berries.

--adapted from Epicurious

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4 3oz packages flavored gelatin (choose your favorite)
2 cups boiling water
1 4oz package instant vanilla pudding mix
1 ½ cups low fat milk

In a medium bowl, dissolve gelatin in boiling water. Cool at least 30 minutes. Pour milk into large mixing bowl and add pudding mix. Using an electric mixer beat 1 minute. Gradually add and beat in gelatin mixture. Pour into a 9x13-inch baking pan. Chill in fridge for several hours. Cut fun shapes with cookie cutters or a knife. Store in refrigerator.

--adapted from Kids a Cooking

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