Week of May 25, 2002
Have you been dying for a twice baked potato? Try this new version that is low fat. Bake 4 medium potatoes at 450°F. Let cool until you are able to handle comfortably. Cut in half lengthwise. Scrape out the insides of the potato with a spoon. Make sure not to go totally to the skin. The skin must stay intact. Lightly mash and mix potato pulp with skim milk or low fat buttermilk, salt, fresh ground black pepper and a packet of Butter Buds®. Mix to taste and consistency. Remember the Butter Buds® add sodium, so add them first a little at and time (tasting for desired flavor) and then add salt only as needed. Place pulp back into skins and broil about 1 or 2 minutes or until the top is golden brown. Top with fresh cut chives and low fat or fat free sour cream or fat free cheddar cheese. Don't for get to add a sprinkle of paprika for color and flavor. Serve immediately.

Week of MAY 19, 2002
Tired of dry fish and rubbery chicken? Try pure, natural clay roasters to provide a gentle roasting that seals in the juices resulting in moist and succulent results.

Cook healthy with little or no oils. Chicken, meat, seafood and vegetables cook slowly, retaining vitamins and nutrients along the way. Most clay roasters can be used in both conventional ovens and microwave ovens. Before using, rinse the clay roaster and lid in water (some cooks even soak the lid and roaster for 10 to 15 minutes). This allows a release of steam inside as your food cooks. At last, MOIST CHICKEN - even white meat!

When roasting fish filets, you might want to line the bottom of the roaster (after soaking the roaster and lid in water) with parchment paper. Add your favorite seasonings, a little lemon juice and maybe some onion and bell pepper (no butter or oil needed unless you just have to have a light spray of olive oil). Place covered roaster in cold oven and set oven temperature at 400°F.
Bake for 25 minutes or until fish flakes with a fork.

You can find clay roasters on this site at: Shop for Roasting Pans at Cooking.com Two cookbooks on clay cooking you might want to check out are: The Best of Clay Pot Cooking and Cooking in Clay .

Week of MAY 12, 2002
Yogurt Cheese is one of the most versatile ingredients you will find in low-fat cooking. If you have often wondered about the pasty taste of fat-free cream cheese or the less than robust taste of fat-free sour cream, you may be more pleased with the results of using creamy yogurt cheese in your dips, sandwich dressings, salad dressings, desserts and main dishes.

Set a strainer or colander over a pan or bowl. The base of the strainer should be at least 2 inches above the bottom of the bowl.

Line the strainer with 2 layers of cheesecloth, clean muslin, a linen towel or a coffee filter. (Or you can purchase a Wave Strainer for Yogurt - Shop for Specialty Prep at Cooking.com) Place 1 quart of plain yogurt into the cloth. To keep airtight, wrap the pan and strainer with plastic wrap.

Place the bowl in the refrigerator and chill for 8–12 hours. Shorter draining will produce a moister cheese tasting more like sour cream, longer draining will produce a thicker cheese. Pour off whey as it accumulates.

Once you scrape the yogurt cheese from the cloth or filter, use it in your favorite recipe on a bagel or store it in an airtight container for up to nine days. (See the Swirled Chocolate Cheesecake Recipe)

Be creative and top the yogurt cheese with chives, vegetables or fruit.

Mix herbs and spices into yogurt before straining. Place yogurt mixture in strainer for a delicious, tasty yogurt cheese. (See the Herb Variation of Yogurt Cheese Recipe) Get creative - add a little salsa and cilantro before straining or how about some chipotle or basil

Week of MAY 5, 2002
So you have been making omelets with egg substitutes or egg whites and stuffing them with green pepper, onions and mushrooms sautéed in broth. You thrown in some tomatoes and covered them in salsa. They are good but something is missing: THE CHEESE!!! You've tried the shredded fat free chesse and it ends up as an unedible mass of rubber.The low fat versions are not too much better but they are adding more fat and cholesterol than you want in one meal. THE SOLUTION: Try the Kraft® Fat Free Singles (I like the Sharp Cheddar, Swiss and Mozzerella). You don't need much - just one slice per omelet. Tear the cheese slice into small pieces and add with your other "goodies" just as you fold the omelet over before serving. I use these with other dishes as well. The trick is not to add the cheese until just before serving. Enjoy!