The weatherman says the temperature will hit 60 today! That’s amazing for the first day of March. The Spring-like weather has certainly put me into a Spring-like mood. I’ve also noticed some good buys at the grocery for traditional spring food staples like strawberries and asparagus.

The recipes this week come once again from Andrea Smothers of Delphi. As you’ll remember, Andrea has made a lifestyle change into low-fat and low-sugar eating. Her favorite recipes are those timehonored familiar favorites that she revamps into healthier alternatives.

We’ve all enjoyed the famous strawberry-pretzel salad, rich with cream cheese and sugar. Andrea’s mock version is delicious and I promise, you won’t even miss the pretzels.

Take advantage of early season asparagus (it was on sale at Target this week for $1.99 per pound) with her Saucy Chicken and Asparagus. Happy Eating!

Low Fat/Sugar Free

Strawberry Pretzel Salad Crust 1 1/2 cups chopped mix nuts or

pecans 3 Tbsps. Splenda 1 stick margarine, melted

Mix chopped nuts and Splenda and margarine, reserve some for topping. Press remaining amount into a 9X13 pan. Bake @ 350 degrees for 10 minutes. Cool complete. Middle Layer 18oz lite or reduced fat cream cheese,

softened 1 heaping cup Splenda 1 carton of fat free Cool Whip

Combine cream cheese, Splenda, in mixer until incorporated and then beat at high speed for a minute or two. Add Cool Whip and beat until mixture is smooth and creamy. Spread over cooled nut crust. Top Layer 23oz boxes of sugar free/fatfree

strawberry Jell-O 2 cups boiling water 1/2 cup cold water 2-10 oz bags of frozen strawberries

Dissolve Jell-O in hot water and then add cold water. Next add the frozen strawberries. Stir until strawberries have thawed and gelatin thickens (about 10 minutes or place in frig to chill and stir every few minutes). Pour over cream cheese layer. Chill over night

Top with another carton of Fat Free Cool Whip and sprinkle remaining nut crust mixture over top. Enjoy with a little less guilt for eating such a great tasting dessert.

Saucy Chicken &

Asparagus

1 1/2 pound of fresh asparagus 4 boneless, skinless chicken breast, slightly flattened with meat mallet 2 Tbsps. vegetable or canola oil Salt and pepper to taste 1 can condensed fat free cream

of chicken soup 1/2 cup reduced fat mayonnaise 1 tsp fresh lemon juice 1 tsp curry powder (I add more as

I enjoy the curry flavor) 1 cup reduced fat cheddar cheese

Rinse and dry asparagus. Break bottom of stems to removed old or hardened part of asparagus spear. Place asparagus in greased baking dish. In skillet brown chicken in oil on both sides (3-4 minutes per side), season to taste with salt and pepper. Arrange chicken over asparagus. Mix soup, mayo, lemon juice, curry powder and pour over top of chicken. Cover pan with foil and bake @ 375 for 40 -45 minutes until chicken is done. Sprinkle cheese over top, cover with foil and let stand for 10-15 minutes for cheese to melt and chicken to rest before serving. This is great served over brown rice.