Movie & a toothbrush..

The best time to start learning about brushing your teeth is when you are little. The sooner you create a good habit the more likely you are to stick with it. That's why I was so excited to have the opportunity to host a MommyParties party sponsored by Oral B.

My Daughter asked her cousin to invite all her daycare friends over for a Winnie the Pooh/Oral B party.

First we took a little quiz to see how much they knew about teeth care. The kids & moms had fun competing as teams. Then we talked about the importance of teeth brushing from a young age & how to get the kids involved.

Then we watched the new Winnie the Pooh movie w/ popcorn & poohlistic snacks. Following the movie we handed out party bags filled w/ Oral B goodies. each bag had an Oral-B Stages Tooth­paste (in 1 of 3 Dis­ney themes: Cars, Toy Story, and Princess), an Oral-B Stages Dis­ney Win­nie the Pooh Tooth­brush, a bot­tle of Win­nie the Pooh Dis­ney Nat­u­rals Hair & Body Wash, plus coupons & Oral-B fact sheets.

The little girls were all excited to receive the new toothbrushes. They loved them so much...

my daughter couldn't wait to get home to try her's out.

Overall it was a great party! All the kids & Moms had lots of fun. What a great way to spend the day. Thanks MommyParties & Oral B.

Dis­clo­sure: I received the prod­ucts shown above for review & party pur­poses cour­tesy of Oral-B and Mom­S­e­lect via Mom­my­Par­ties. However all opin­ions and expe­ri­ences are strictly my own.

Back to school

Back to school time is just around the corner and that means school shopping for new clothes & school supplies. For some kids that means entering a new school. This can be a scary adventure if they aren't fully prepared. As a parent you can help them ease into this new school & routine by following some simple tips.

1) Visit your child's new school before the first day. Many schools will host an open house allowing you & your child to tour the school, view their new

schedule, located classrooms, master locker combinations and visit with new teachers before your child is thrown into the mix of a regular school day.

2) Get a list of need supplies & make sure your child has those packed & ready to go for the big day. This will avoid additional frustration that first day.

3) Talk with your child about how they are feeling & if they have any concerns that may have not been addressed. Sometimes your child's biggest fears can be things we may consider to be little bumps in the road.

4) Let your child know that the teachers and staff are there for them. If they have a problem or question all they have to do is ask & someone will help them try to find the answer.

5) Most of all you are here if they need to talk or they can't find the answers they require.

Those are just some tips to help start the school year off right.

For more tips check Master Lock®'s new specialist on student life The Master Mind. Along with his clever Little Sister, they are setting out to answer students’ most frequent, awkward and perplexing questions to help students safely and securely navigate this school year in style. Check out their video series on www.facebook.com/masterlock.

Parents and students are invited to submit their own questions for the Master Mind and participate in daily sweepstakes for a chance to win back-to-school must-haves, including popular Master Lock school and campus security products.

Good Luck & enjoy the rest of your summer.

----------------------------------------------------

Disclosure: This post is part of a contest for a Master Lock back-to-school prize pack as a member of the Mom Bloggers Club. Though by now you know I blog what I think, even when I don't like something. :)

GoGreen for a chance to free diapers

To celebrate Baby Half Off reaching their milestone of hitting 55,000+ awesome fans! GoGreen Pocket diapers is giving away a 12 pack of GoGreen Pocket Diapers to one lucky winner on this momentous occasion! Winner takes all in either a boy/gender neutral combo or girl/gender neutral combo, your choice!


To Enter: Just make sure to like GoGreen Pocket Diaper’s FB page, BHO’s FB page and leave a comment here as to why you NEED to win! Re-post, tweet and blog it up to get the word out about this awesome giveaway for a second entry (leave a separate comment for each entry) and let’s rock the house!

Winner will be drawn with Random.org. Giveaway ends Saturday April, 16th 3pm.

To learn more about GoGreen Pocket diapers visit their website here.

Chocolate Thumbprint Cookies

Preparation Time: 20 minutes	Level: Easy
Cook Time: 1 1/2 hours	Serves: 36

Thumbprint cookies are an old-fashioned treat, a little cookie well holding a dot of jam. Here, they're reinterpreted with walnut oil and whole-wheat pastry flour for today's healthier eating standards - and, of course, with chocolate, simply for the taste.

Ingredients:

• 3/4 cup all-purpose flour
• 1/2 cup whole-wheat pastry flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup toasted walnut pieces, (see Tip)
• 4 tablespoons cold unsalted butter, cut into pieces
• 1/4 cup walnut oil, or canola oil
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 5 ounces semisweet or bittersweet chocolate, chopped, or chocolate chips, melted (see Cooking Tip)
• 6 tablespoons apricot jam, (see Enhancements, below)

Preparation:

1. Position rack in the center of the oven; preheat to 375°F. Line a large baking sheet with parchment paper or a silicone baking mat.
2. Whisk all-purpose flour, whole-wheat flour, baking soda and salt in a medium bowl until well combined. Grind walnuts in a food processor until they resemble coarse meal.
3. Beat butter, oil, granulated sugar and brown sugar in a large bowl with an electric mixer until almost creamy—the mixture may still be a little grainy. Beat in egg and vanilla; scrape down the sides and beat in melted chocolate and the ground nuts. Stir in the dry ingredients with a wooden spoon until just incorporated.
4. Roll 1 tablespoon dough into a ball, place on the prepared baking sheet and flatten slightly until it looks like a deflated basketball. Continue with the remaining dough, spacing the cookies 2 inches apart.
5. Bake the cookies for 6 minutes. Remove from the oven and gently press your thumb or the end of a wooden spoon in the center of each cookie. Place 1/2 teaspoon jam in each indentation. Bake until the jam is melted and the cookie is set but still a little soft, 8 to 10 minutes more. Cool on the pan for 2 minutes, then transfer to a wire rack to cool completely. Let the pan cool for a few minutes before baking another batch. Enhancements: Use any flavor jam you want, just don’t use preserves (the pieces of fruit may be too large) or jelly (it will melt too quickly and run).

Tip:

Tip: To toast chopped walnuts: Heat a small dry skillet over medium-low heat. Add nuts and cook, stirring, until lightly browned and fragrant, 2 to 3 minutes.

Cooking Tip: To melt chocolate:

1. Bring 1 inch of water to a simmer in a double boiler set over medium-high heat, then place chocolate in the top pan. (Alternatively, to improvise a double boiler, place chocolate in a heat-safe mixing bowl that fits snugly over a pan with 1 inch of simmering water.) Stir until half the chocolate has melted. Remove the bowl and continue stirring until the chocolate has fully melted. Cool for 5 minutes at room temperature.

2. Place the chocolate in a microwave-safe bowl and microwave on High for 1 minute. Stir well, then continue microwaving in 30-second increments on High until two-thirds of the chocolate has melted, stirring well after each heating. Remove the bowl and continue stirring until all the chocolate has melted. Cool for 5 minutes at room temperature.

Nutritional Information: Per cookie
Calories	109 kcal
Calories From Protein	-
Calories From Carbs	-
Calories From Fat	-
Carbohydrates	14 g
Dietary Fiber	1 g
Fat	6 g
Saturated Fat	2 g
Monosaturated Fat	-
Polysaturated Fat	-
Protein	1 g
Potassium	42 mg
Sodium	53 mg
Iron	-
Cholesterol	9 mg
Folic Acid	-

Nutritional Bonus: Per cookie

Strawberry Bruschetta

Preparation Time: 15 minutes	Level: Easy
Cook Time: 15 minutes	Serves: 4

Astoundingly good for minimal effort, this makes an indulgent weekend breakfast or anyday dessert. A judicious smear of mascarpone (half the fat of butter) is part of the luxury, but even lighter low-fat cream cheese will work as well. The real secret is warming the berries just enough to make the flavor bloom and transform their juices into a rosy syrup.

Ingredients:

• 4 thick slices whole-wheat bread
• 6 tablespoons light brown sugar
• 1 teaspoon grated lemon zest
• 2 teaspoons lemon juice
• 3 cups sliced or diced hulled strawberries
• 4 tablespoons mascarpone, (Italian cream cheese)

Preparation:

1. Toast bread in a toaster.
2. Meanwhile, heat a large skillet over high heat. Add sugar, lemon zest and lemon juice and cook, stirring, until the sugar melts and the mixture begins to bubble, 30 seconds to 1 minute. Add strawberries and stir until juices begin to exude and the berries are heated through, 30 seconds to 1 minute more.
3. Spread 1 tablespoon mascarpone on each piece of toast. Top with the warm berries.

Nutritional Information: Per serving
Calories	203 kcal
Calories From Protein	-
Calories From Carbs	-
Calories From Fat	-
Carbohydrates	40 g
Dietary Fiber	4 g
Fat	5 g
Saturated Fat	2 g
Monosaturated Fat	-
Polysaturated Fat	-
Protein	4 g
Potassium	240 mg
Sodium	152 mg
Iron	-
Cholesterol	9 mg
Folic Acid	-

Nutritional Bonus: Per serving

Vitamin C (108% daily value), Selenium (16% dv).

Chewy Chocolate Cookies

Preparation Time: 20 minutes	Level: Easy
Cook Time: 1-1/2 hours	Serves: 45

We can't resist big, soft, fudgy cookies, like those found in glass jars on bake-shop counters. These freeze exceptionally well - just layer them in a freezer-safe container between sheets of wax paper. Thaw the cookies for 15 minutes at room temperature before serving.

Ingredients:

• 3/4 cup all-purpose flour
• 3/4 cup whole-wheat pastry flour
• 3 tablespoons unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 6 large egg whites
• 3/4 cup granulated sugar
• 1-1/2 cups packed dark brown sugar
• 1 tablespoon vanilla extract
• 3 ounces unsweetened chocolate, chopped and melted (see Tip)

Preparation:

1. Position rack in the center of the oven; preheat to 350° F. Line a large baking sheet with parchment paper or a silicone baking mat.
2. Whisk all-purpose flour, whole-wheat flour, cocoa powder, baking soda and salt in a medium bowl. Beat egg whites in a large bowl with an electric mixer until foamy, about 1 minute. Beat in granulated sugar in a slow, steady stream. Scrape down the sides, then beat in brown sugar 1 tablespoon at a time. Beat until smooth, about 3 minutes. Beat in vanilla and melted chocolate. Stir in the dry ingredients with a wooden spoon until just incorporated.
3. Drop the batter by tablespoonfuls onto the prepared baking sheet, 1-1/2 inches apart.
4. Bake the cookies until flat yet springy, with slightly cracked tops, 10 to 12 minutes. Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. Let the pan cool for a few minutes before baking another batch; replace parchment paper if torn or scorched.

Tip:

Two foolproof ways to melt chocolate:

1. Bring 1 inch of water to a simmer in a double boiler set over medium-high heat, then place chocolate in the top pan. (Alternatively, to improvise a double boiler, place chocolate in a heat-safe mixing bowl that fits snugly over a pan with 1 inch of simmering water.) Stir until half the chocolate has melted. Remove the bowl and continue stirring until the chocolate has
fully melted. Cool for 5 minutes at room temperature.

2. Place the chocolate in a microwave-safe bowl and microwave on High for 1 minute. Stir well, then continue microwaving in 30-second increments on High until two-thirds of the chocolate has melted, stirring well after each heating. Remove the bowl and continue stirring until all the chocolate has melted. Cool for 5 minutes at room temperature.

Enhancements: Stir 2/3 cup raisins, dried cherries or dried blueberries into the Chewy Chocolate Cookies batter along with the flour mixture. Or use 1/2 cup finely chopped pecans or walnuts.

Nutritional Information: Per cookie
Calories	68 kcal
Calories From Protein	-
Calories From Carbs	-
Calories From Fat	-
Carbohydrates	14 g
Dietary Fiber	1 g
Fat	1 g
Saturated Fat	1 g
Monosaturated Fat	-
Polysaturated Fat	-
Protein	1 g
Potassium	54 mg
Sodium	51 mg
Iron	-
Cholesterol	0 mg
Folic Acid	-

Nutritional Bonus: Per cookie

7 Decadent Chocolate Recipes

Who doesn’t love chocolate? It’s a rich, sinful treat that can melt away the stress of a long day or ignite a night of steamy romance with its aphrodisiac properties. Plus, eating moderate amounts of flavanol-rich dark chocolate can improve cardiovascular health and reduce inflammation. A dessert that also boosts your physical health? Double score…

Mini Molten Chocolate Cakes with Mocha Sauce
Some molten-cake recipes call for simply underbaking the batter so the middles stay lava-like, but mini cakes get done so quickly it's best to give them a filling that won't set up. These rich, mocha-flavored morsels are guaranteed to stay moist and gooey, owing to a simple mocha ganache in the middle.

Serves: 6
Preparation time: 45 minutes

Ingredients
4 ounces dark or bittersweet chocolate (60-75% cacao), coarsely chopped
2 tablespoons unsalted butter, cut into chunks
1 tablespoon granulated sugar
1-1/2 tablespoons light cream
2 teaspoons instant espresso powder, or granules dissolved in 1 tablespoon hot water, divided
1 tablespoon light corn syrup
1 large egg
2 tablespoons canola oil
1 teaspoon vanilla extract
1/8 teaspoon salt
5 tablespoons confectioners’ sugar
3 tablespoons all-purpose flour
1 tablespoon unsweetened Dutch-process cocoa powder
1-3 teaspoons very hot water

Preparation
1. Position rack in center of oven; preheat to 350°F. Generously coat the mini muffin pan with cooking spray.

2. Place chocolate and butter in a medium microwave-safe bowl. Microwave on High for 1 minute. Stir well, then continue microwaving on Medium, stirring every 20 seconds, until the remaining chocolate melts completely.

To prepare filling:
1. Stir together granulated sugar, cream and half the espresso mixture in a small microwave-safe bowl. Microwave on High just to steaming, 20-40 seconds. (Alternatively, combine in a small saucepan and heat over medium-low heat until just steaming.) Stir until the sugar dissolves. Add corn syrup and half the melted chocolate (reserve the other half for the batter); stir until completely smooth. Cover and transfer to the freezer until cold and firm, about 30 minutes.

To prepare batter:
1. When the filling has been chilling for 20 minutes, whisk egg, oil, vanilla, salt and the remaining espresso mixture in a medium bowl until very smooth. Return the remaining chocolate mixture to the microwave. Microwave on Medium, stirring every 20 seconds, until just warm again (do not overheat). In two batches, whisk the egg mixture into the warm chocolate until well blended. Sift confectioners' sugar, flour and cocoa over the batter and whisk in just until smoothly incorporated.

To assemble cakes:
1. Remove the filling from the freezer. Spoon half the batter into the mini muffin cups, about 1 rounded teaspoon per cup. Spoon 1/2 teaspoon filling onto the center of each (reserve the rest for the sauce). Divide the remaining batter evenly among the muffin cups, about 1 rounded teaspoon per cake. Smooth out the batter to cover the filling.

2. Bake the cakes on the middle rack until the edges look dry and puffed but the centers still look very underdone and pudding-like, 6-9 minutes. Let cool on a wire rack until firm, about 2 minutes. Place a cutting board on top of the pan and invert the mini cakes out onto it. If the cakes are stuck to the pan, run a knife around and under them to loosen.

To prepare sauce & serve:
1. Thoroughly stir very hot water into the reserved filling, 1 teaspoon at a time, until very smooth and slightly fluid. Serve the warm cakes drizzled with the sauce.

Enjoy!

Nutrition Facts
Per serving:
244 calories
17 g fat (7 g sat, 3 g mono)
49 mg cholesterol
27 g carbohydrates
3 g protein
2 g fiber
64 mg sodium
30 mg potassium Chocolate, Cherry & Almond Bread Pudding
This pudding's rich vanilla flavor plays perfectly with the luscious chocolate, cherries and almonds.

Serves: 8
Preparation time: 25 minutes

Ingredients
For the custard:
4 large egg whites
4 large eggs
1 cup skim milk

For the seasonings:
1/2 cup sugar
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon

For the bread & filling:
4 cups whole-grain bread, crusts removed if desired, cut into 1-inch cubes (about 1/2 pound, 4-6 slices)
2 cups pitted cherries, fresh or frozen (thawed)
3/4 cup semisweet chocolate chips, preferably mini
1/4 cup sliced almonds, lightly toasted

For the topping:
1/4 cup sliced almonds, lightly toasted

Preparation
1. Preheat oven to 375°F. Coat an 11” x 7” glass baking dish or a 2-quart casserole with cooking spray.

To prepare custard:
1. Whisk egg whites, eggs and milk in a medium bowl. Add sugar, vanilla and cinnamon: whisk to combine.

2. Toss bread, cherries, chocolate chips and 1/4 cup almonds in a large bowl. Add the custard and toss well to coat. Transfer to the prepared baking dish and push down to compact. Cover with foil.

3. Bake until the custard has set, 40-45 minutes. Uncover, sprinkle with 1/4 cup almonds and continue baking until the pudding is puffed and golden on top, 15-20 minutes more. Transfer to a wire rack and cool for 15-20 minutes before serving.

Enjoy!

Nutrition Facts
Per serving:
317 calories
12 g fat (4 g sat, 5 g mono)
106 mg cholesterol
45 g carbohydrates
11 g protein
4 g fiber
219 mg sodium
348 mg potassium

Nutrition Bonus: magnesium (16% Daily Value), fiber (15% DV) Bev’s Chocolate Chip Cookies
EatingWell reader Beverley Rosenber of Santa Barbara, Calif., contributed this recipe. She updated a favorite treat by cutting back on sugar and incorporating whole grains. To increase protein, Ms. Rosenber replaces the rolled oats with 1 cup almond meal.

Serves: 30
Preparation time: 10 minutes

Ingredients
3/4 cup rolled oats
1 cup whole-wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter, softened
1/4 cup canola oil
1/3 cup granulated sugar
1/3 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup chocolate chips

Preparation
1. Preheat oven to 350°F. Coat 2 baking sheets with cooking spray.

2. Grind oats in a blender or food processor. Transfer to a medium bowl and stir in flour, baking soda and salt. Beat butter in a large bowl with an electric mixer until fluffy. Add oil, granulated sugar, brown sugar, egg and vanilla; beat until smooth and creamy. With the mixer running, add the dry ingredients, beating on low speed until just combined. Stir in chocolate chips.

3. Drop the dough by heaping teaspoonfuls, at least 1 inch apart, onto the prepared baking sheets. Bake cookies, 1 sheet at a time, until firm around the edges and golden on top, about 15 minutes. Cool the cookies for 2 minutes on the baking sheets, then transfer to wire racks to cool completely.

Enjoy!

Nutrition Facts
Per cookie:
99 calories
5 g fat (2 g sat, 2 g mono)
11 mg cholesterol
12 g carbohydrates
1 g protein
1 g fiber
64 mg sodium
55 mg potassium

Dark Chocolate Meringue Drops
These meringue cookies have a puffy, fragile exterior and a moist, soft interior. They deliver an enticingly bold, knock-your-socks-off bittersweet chocolate experience.

Serves: 40
Preparation time: 30 minutes

Ingredients
5 ounces bittersweet chocolate (60-75% cacao), divided
2 tablespoons unsweetened cocoa powder (preferably Dutch-process), sifted after measuring if lumpy
3 tablespoons cocoa nibs, optional
1/3 cup egg whites (about 3 large), at room temperature
1/2 teaspoon cream of tartar
1/2 cup sugar, divided (use 1-1/2 teaspoons less if cocoa nibs are omitted)
1/2 teaspoon vanilla extract

Preparation
1. Position racks in upper and lower thirds of oven; preheat to 350°F. Line 2 baking sheets with parchment paper and coat the paper with cooking spray.

2. Coarsely chop 3 ounces of chocolate and place it in a small microwave-safe bowl. Microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until mostly melted. Stir until the remaining chocolate melts completely.

3. Chop the remaining 2 ounces chocolate into pieces the size of mini chocolate chips. Combine in a small bowl with cocoa and cocoa nibs (if using).

4. Combine egg whites and cream of tartar in a clean medium mixing bowl. Beat with an electric mixer on low for 30 seconds, then at medium speed until soft peaks start to form. Immediately add about 2 tablespoons sugar; beat for 1 minute. Slowly, about a tablespoon at a time, add the remaining sugar, then vanilla, continuing to beat on medium speed until the mixture is smooth, opaque, glossy and thickened, about 2 minutes longer. Scrape down the sides of the bowl, raise the speed to high, and beat for 30 seconds more. Lightly fold in the chocolate-cocoa mixture and the melted chocolate just until evenly incorporated and no streaks remain; do not overmix. Immediately drop the batter by rounded teaspoonfuls about 1 inch apart onto the prepared baking sheets.

5. Bake the cookies, switching the pans back to front and top to bottom halfway through, until just firm when gently pressed on top but still soft inside, 8-12 minutes. Transfer the pans to wire racks and let stand for 1-2 minutes. Then slide the paper from the pans to a flat surface and let the cookies cool completely, about 15 minutes. Gently lift the cookies from the parchment paper using a wide-bladed spatula.

Enjoy!

Nutrition Facts
Per cookie:
28 calories
1 g fat (1 g sat, 0 g mono)
0 mg cholesterol
5 g carbohydrates
0 g protein
0 g fiber
4 mg sodium
10 mg potassium

Chocolate Walnut Cake
This decadent, omega-3-rich cake was inspired by flourless Passover nut cakes. It's better if it sits overnight so the marmalade or jam can mellow with the chocolate and soak into the cake.

Serves: 12
Preparation time: 1 hour

Ingredients
8 large eggs, at room temperature
1 cup granulated sugar, divided
1/2 cup packed dark brown sugar
1-1/2 cups toasted ground walnuts
2 teaspoons vanilla extract
6 tablespoons all-purpose flour
1/3 cup cocoa powder, sifted
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
3/4 cup orange marmalade, or other jam, such as apricot or raspberry
1 teaspoon confectioners’ sugar

Preparation
1. Preheat oven to 375 degrees F. Lightly oil and flour a 9-inch springform pan, tapping out any excess flour.

2. Crack 2 eggs into a large bowl. Separate 2 more eggs, placing the whites in a second large bowl and adding the yolks to the bowl with the whole eggs. Separate the remaining 4 eggs, adding the whites to the other whites (reserve the 4 yolks for another use.) You should have 6 whites in one bowl, 2 whole eggs plus 2 yolks in the other bowl.

3. Beat the egg whites with an electric mixer at high speed until foamy. Add 1/3 cup granulated sugar and continue beating until soft peaks form. Set aside.

4. Clean and dry the beaters. Add brown sugar and the remaining 2/3 cup granulated sugar to the eggs and yolks and beat with the mixer at medium speed until thick and light in color, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula; beat in the toasted ground nuts and vanilla until combined. Beat in flour, cocoa powder, salt and cinnamon just until combined, scraping down the sides as needed. Fold in 1 cup of the beaten whites with a rubber spatula until smooth, then fold in the remaining whites with very gentle arcs, just until incorporated (some white streaks may still be visible). Gently pour the batter into the prepared pan.

5. Place the pan in the oven and reduce heat to 325 degrees F. Bake the cake until set, puffed and spongy but nonetheless firm, 40-45 minutes. Transfer to a wire rack and let cool completely, about 2 hours. As it cools, the cake will shrink away from the sides of the pan.

6. Remove the pan's side. Release the cake from the pan's bottom using a long, thin, metal spatula and carefully transfer it to a serving plate. Slice the cake horizontally into two layers with a long, thin knife. Gently lift off the top. Spread the marmalade (or jam) over the bottom layer and replace the top. Do not press down. Sprinkle with confectioners' sugar just before serving.

Enjoy!

Nutrition Facts
Per serving:
285 calories
10 g fat (2 g sat, 2 g mono)
141 mg cholesterol
45 g carbohydrates
7 g protein
2 g fiber
159 mg sodium
170 mg potassium

Nutrition Bonus: selenium (19% Daily Value) Grilled Dark Chocolate Sandwich
Both simpler and more decadent than a chocolate croissant, a grilled chocolate sandwich is a marriage of bread and chocolate in which the two components are evenly matched.

Serves: 8
Preparation time: 20 minutes

Ingredients
1/4 cup fat-free evaporated milk
3 ounces bittersweet chocolate, finely chopped
1-1/2 tablespoons butter, softened
8 slices thin whole-wheat or white sandwich bread
3 tablespoons bittersweet or semisweet chocolate chips
2 tablespoons chopped toasted hazelnuts, (optional)

Preparation
1. Heat evaporated milk just until boiling. Add chocolate, let stand for 1 minute, then whisk until smooth. Let cool slightly.

2. Spread butter on one side of each slice of bread. Divide the chocolate mixture on the unbuttered side of 4 slices, leaving a little border. Press chocolate chips and nuts, if using, into the chocolate. Cover with the remaining slices of bread, buttered-side up, and press lightly.

3. Cook the sandwiches in a large nonstick skillet over medium-high heat for 1-2 minutes. Turn over, press with a spatula, and cook until nicely browned and the chocolate is barely melted, 30 seconds to 1 minute. Serve warm.

Enjoy!

Nutrition Facts
Per serving:
151 calories
7 g fat (4 g sat, 1 g mono)
6 mg cholesterol
21 g carbohydrates
4 g protein
2 g fiber
131 mg sodium
28 mg potassium

Chocolate Fudge Pudding Cake
When you have a craving for a comforting dessert, try this pudding cake, which forms its own rich-tasting sauce as it bakes. The coffee flavor is subtle, but it adds complex depth to the cake's flavor.

Serves: 8
Preparation time: 20 minutes

Ingredients
1/2 cup whole-wheat pastry flour
1/2 cup all-purpose flour
1/3 cup sugar or 3 tablespoons Splenda Sugar Blend for Baking
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1/2 cup 1% milk
2 tablespoons canola oil
2 teaspoons vanilla extract
3/4 cup semisweet chocolate chips (optional)
1-1/3 cups hot brewed coffee
2/3 cup packed light brown sugar or Splenda Granular
1/4 cup chopped walnuts or pecans, toasted
Confectioners' sugar for dusting

Preparation
1. Preheat oven to 350°F. Coat a 1-1/2 to 2-quart baking dish with cooking spray. Whisk whole-wheat flour, all-purpose flour, sugar (or Splenda Sugar Blend), cocoa, baking powder and salt in a large bowl.

2. Whisk egg, milk, oil and vanilla in a glass measuring cup. Add to the flour mixture; stir with a rubber spatula until just combined. Fold in chocolate chips, if using. Scrape the batter into the prepared baking dish. Mix hot coffee and brown sugar (or Splenda Granular) in the measuring cup and pour over the batter. Sprinkle with nuts. (It may look strange at this point, but don't worry. During baking, cake forms on top with sauce underneath.)

3. Bake the pudding cake until the top springs back when touched lightly, 30-35 minutes. Let cool for at least 10 minutes. Dust with confectioners' sugar and serve hot or warm.

Enjoy!

Nutrition Facts
Per serving:
220 calories
7 g fat (1 g sat, 3 g mono)
27 mg cholesterol
20 g carbohydrates
4 g protein
2 g fiber
237 mg sodium
105 mg potassium

7 Melt-in-Your-Mouth Mexican Recipes

Cheesy quesadillas. Savory enchiladas. Muy bueno – but not so healthy. If you’re crazy about Mexican food, check out these 7 healthier recipes…

Lime-Jalapeno Chicken
Tangy, mildly spicy and tender, this chicken is delicious with black beans and salsa.

Serves: 8
Preparation: 1 hour 20 minutes (including 1 hour marinating time)

Ingredients
1/4 cup lime juice (about 2 limes)
2 tablespoons canola oil
1 tablespoon white vinegar
1 teaspoon ground cumin
1/4 teaspoon salt
1 jalapeño, sliced
1 to 1-1/4 pounds boneless, skinless chicken breasts, trimmed of fat, tenders removed

Preparation
1. Whisk lime juice, oil, vinegar, cumin and salt in a small bowl. Stir in jalapeño. Place chicken in a shallow baking dish and pour the marinade over it, turning to coat both sides. Cover and refrigerate for at least 1 hour, turning once, or overnight.

2. Preheat grill to high heat. Oil the grill rack. Grill the chicken until cooked through and no longer pink in the middle, 3-4 minutes per side. Let cool slightly; thinly slice crosswise. Serve warm or chilled.

Enjoy!

Nutrition Facts
Per serving:
71 calories
2 g fat (1 g sat, 1 g mono)
31 mg cholesterol
1 g carbohydrate
11 g protein
0 g fiber
46 mg sodium
98 mg potassium

Fresh Tomato Salsa
You might want to double this recipe so you have extra for snacking. If using less-than-perfect tomatoes, consider adding a pinch of sugar to make up for the lack of natural sweetness.

Serves: 6
Preparation time: 10 minutes

Ingredients
2 medium tomatoes, seeded and diced
1-2 jalapeno peppers, seeded and minced
2 tablespoons finely chopped red onion
2 tablespoons chopped fresh cilantro, or parsley
1 clove garlic, minced
1-2 teaspoons lemon juice
1/4 teaspoon salt

Preparation
1. Combine all ingredients in a small bowl. Serve within 1 hour.

Enjoy!

Nutrition Facts
Per serving:
12 calories
0 g fat (0 g sat, 0 g mono)
0 mg cholesterol
2 g carbohydrate
1 g protein
1 g fiber
100 mg sodium
185 mg potassium

Nutrition Bonus: vitamin C (35% Daily Value)
Crab Quesadillas
These quesadillas have an irresistibly creamy filling. They also make great appetizers. Serve with your favorite salsa on top and a cup of black bean soup topped with chopped avocado.

Serves: 4
Preparation time: 30 minutes

Ingredients
1 cup shredded reduced-fat Cheddar cheese
2 ounces reduced-fat cream cheese, softened
4 scallions, chopped
1/2 medium red bell pepper, finely chopped
1/3 cup chopped fresh cilantro
2 tablespoons chopped pickled jalapenos (optional)
1 teaspoon freshly grated orange zest
1 tablespoon orange juice
8 ounces pasteurized crabmeat, drained if necessary
4 8-inch whole-wheat tortillas
2 teaspoons canola oil, divided

Preparation
1. Combine Cheddar, cream cheese, scallions, bell pepper, cilantro, jalapenos (if using), orange zest and juice in a medium bowl. Gently stir in crab. Lay tortillas out on a work surface. Spread one-fourth of the filling on half of each tortilla. Fold tortillas in half, pressing gently to flatten.

2. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Place 2 quesadillas in the pan and cook, turning once, until golden on both sides, 3-4 minutes total. Transfer to a cutting board and tent with foil to keep warm. Repeat with the remaining 1 teaspoon oil and quesadillas. Cut each quesadilla into 4 wedges.

Enjoy!

Nutrition Facts
Per serving:
303 calories
11 g fat (3 g sat, 3 g mono)
83 mg cholesterol
26 g carbohydrate
24 g protein
3 g fiber
625 mg sodium
117 mg potassium

Nutrition Bonus: vitamin C (60% Daily Value), vitamin A (30% DV), iron (25% DV), calcium (20% DV) Quick Shrimp Enchilada Bake
Shrimp enchiladas offer a taste of coastal Mexican cuisine but some versions contain so much cheese, butter and sour cream that they can pack a whopping 50 grams of fat per serving. Our version has vibrant flavor and only half the calories and 6 grams of fat per serving. The addition of refried beans helps makes these enchiladas an excellent source of fiber as well.

Serves: 8
Preparation time: 45 minutes

Ingredients
1 pound peeled cooked shrimp, tails removed, diced
1 cup frozen corn, thawed
2 4-ounce cans chopped green chiles (not drained)
2 cups canned green enchilada sauce, or green salsa, divided
12 corn tortillas
1 15-ounce can nonfat refried beans
1 cup reduced-fat shredded cheese, such as Mexican-style cheese blend, Monterey Jack or Cheddar
1/2 cup chopped fresh cilantro
1 lime, cut into wedges

Preparation
1. Preheat oven to 425°F. Coat a 9 x 13-inch glass baking dish with cooking spray.

2. Combine shrimp, corn, chiles and 1/2 cup enchilada sauce (or salsa) in a microwave-safe medium bowl. Cover and microwave on High until heated through, about 2-1/2 minutes.

3. Spread 1/4 cup enchilada sauce (or salsa) in the prepared baking dish. Top with a layer of 6 overlapping tortillas. Spread refried beans evenly over the tortillas. Top the beans with the shrimp mixture, followed by the remaining 6 tortillas. Pour the remaining sauce (or salsa) over the tortillas. Cover with foil.

4. Bake the casserole until it begins to bubble on the sides, about 20 minutes. Remove the foil; sprinkle cheese on top. Continue baking until heated through and the cheese is melted, about 5 minutes more. Top with cilantro and serve with lime wedges.

Enjoy!

Nutrition Facts
Per serving:
281 calories
6 g fat (2 g sat, 0 g mono)
121 mg cholesterol
37 g carbohydrate
23 g protein
6 g fiber
709 mg sodium
241 mg potassium

Nutrition Bonus: fiber (24% Daily Value), calcium, iron & vitamin C (20% DV)

Turkey Albondigas Soup
Albondigas, Spanish for "meatballs," star in the traditional broth-based Mexican soup. Our version uses turkey rather than beef or pork for the meatballs, and we've pumped up the volume of fresh vegetables in the mix.

Serves: 6
Preparation time: 1 hour

Ingredients
1 pound 93%-lean ground turkey
1 cup fresh whole-wheat breadcrumbs
1 large egg
2 teaspoons ground cumin, divided
2 teaspoons dried oregano, divided
3/4 teaspoon freshly ground pepper, divided
1/2 teaspoon salt, divided
1 tablespoon canola oil
1 large white onion, diced
2 carrots, diced
3 poblano peppers, diced
3 plum tomatoes, diced
6 cups reduced-sodium chicken broth
1/2 cup instant brown rice, or cooked brown rice
2 tablespoons lime juice
1 jalapeño, minced
2 tablespoons minced fresh cilantro

Preparation
1. Line a large baking sheet with wax paper. Place turkey, breadcrumbs, egg, 1-1/2 teaspoons cumin, 1 1/2 teaspoons oregano, 1/2 teaspoon pepper and 1/4 teaspoon salt in a medium bowl. Mix gently until combined. Shape the mixture into 1 1/2-inch balls and transfer to the baking sheet. (You should have about 20 meatballs.) Place in the refrigerator and chill for at least 20 minutes or until ready to use.

2. Heat oil in a Dutch oven over medium-high heat. Add onion and carrots and cook, stirring often, until beginning to soften, about 4 minutes. Add peppers, tomatoes, the remaining 1/2 teaspoon cumin, 1/2 teaspoon oregano, 1/4 teaspoon pepper and 1/4 teaspoon salt; cook, stirring, until fragrant, about 1 minute. Add broth, increase heat to high and bring to a boil; reduce heat and simmer for 5 minutes.

3. Carefully submerge the meatballs in the simmering soup; return to a simmer and cook for 8 minutes. Add rice and cook, stirring occasionally, until tender, about 5 minutes. Remove from the heat and stir in lime juice. Garnish with jalapeño and cilantro.

Enjoy!

Nutrition Facts
Per serving:
289 calories
10 g fat (2 g sat, 2 g mono)
84 mg cholesterol
27 g carbohydrate
24 g protein
5 g fiber
438 mg sodium
419 mg potassium

Nutrition Bonus: vitamin A (110% Daily Value), iron & vitamin C (15% DV) Mexican Coleslaw
Enjoy this crunchy, refreshing alternative to mayonnaise-based coleslaw on a taco or on the side. Cover and refrigerate for up to one day. Toss again to refresh just before serving.

Serves: 8
Preparation time: 20 minutes

Ingredients
6 cups very thinly sliced green cabbage, (about 1/2 head)
1-1/2 cups peeled and grated carrots, (2-3 medium)
1/3 cup chopped cilantro
1/4 cup rice vinegar
2 tablespoons extra-virgin olive oil
1/4 teaspoon salt

Preparation
1. Place cabbage and carrots in a colander; rinse thoroughly with cold water to crisp. Let drain for 5 minutes.

2. Meanwhile, whisk cilantro, vinegar, oil and salt in a large bowl. Add cabbage and carrots; toss well to coat.

Enjoy!

Nutrition Facts
Per serving:
53 calories
4 g fat (1 g sat, 3 g mono)
0 mg cholesterol
5 g carbohydrate
1 g protein
2 g fiber
97 mg sodium
199 mg potassium

Nutrition Bonus: vitamin A (50% Daily Value), vitamin C (30% DV), phytochemicals sulforaphane and indoles Frozen Horchata
Here’s a delicious take on a popular Spanish and Mexican rice-based drink.

Serves: 2
Preparation time: 5 minutes

Ingredients
1 cup vanilla rice milk
1 cup vanilla rice-based ice cream
1/4 teaspoon ground cinnamon, plus more for garnish

Preparation
1. Blend rice milk, ice cream and 1/4 teaspoon cinnamon in a blender for 30 seconds, or until creamy. Sprinkle with more cinnamon.

Enjoy!

Nutrition Facts
Per serving:
216 calories
7 g fat (1 g sat, 0 g mono)
0 mg cholesterol
37 g carbohydrate
1 g protein
1 g fiber
145 mg sodium
1 mg potassium

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