Today, I have a couple more one-dish meals to pass along to you, and then the rest of the column will be all about simple, quick, and easy. Also today’s recipes have an added bonus! They can all be prepared with fat-free of low-fat choices, according to your preference. For example, if the recipe calls for mayonnaise, feel free to substitute a fat-free version. If it calls for milk, use a lower fat milk, or even skim milk. You won’t sacrifice flavor, but will be a bit more health conscious as you prepare some delicious dishes yourself, your friends, or your family.

Fresh Fruit Cobbler

Richard’s Note: This simple cobbler is usually made with butter!

2 cups fresh fruit

1 cu self-rising flour

1 cup sugar

1 cup milk

1/2 cup mayonnaise.

Spray a baking dish and add the fruit. Mix all the other ingredients together and pour over the fruit. Bake at 350° for 35-45 minutes, or until the crust is browned, Serve with ice cream.

Italian Zucchini

2 & 1/2 lbs. zucchini sliced fairly thick

1/2 cup onion

1/2 cup green pepper

1 (3 oz.) can sliced mushrooms, drained

1 pkg. dry spaghetti sauce mix

1 cup water

1 (6 oz.) can tomato paste

4 oz. Mozzarella cheese

2 Tbs. Parmesan

Cook zucchini until tender about five minutes. Drain well and set aside. Spray same pan and cook onions and peppers until tender. Remove from heat and stir in all else but the cheeses. Pour into a casserole dish and sprinkle with the cheeses and bake at 350° for 35 minutes.

Central American Red Beans and Rice

Richard’s Note: One normally associates Red Beans and Rice with New Orleans cooking, but this recipe incorporates some Central American flavors for a delightful change! And with the use of canned beans, it can be made quickly!

1 & 1/4 cups water

1 & 1/2 cups uncooked instant white rice

1 cup frozen sweet peas

3/4 cup chopped tomato

1 can red beans, rinsed and drained

1 (4.5 oz.) can green chiles

1/2 tsp. garlic salt

1/4 cup chopped red onion

2 Tbs. chopped cilantro

1 Tbs. lime juice

Bring water to a boil and add the rice, peas, tomato, beans, chiles and garlic salt. Bring to a boil. Lower head and cover and simmer five to six minutes until all the liquid is absorbed. Remove from heat and stir in onion and cilantro and lime juice. Cover and let sit for five minutes. Garnish with sour cream, fresh lime slices and cilantro sprigs.

Easy Tuttsi Fruitsi Cake

Do not mix the cake as directed on the box. Follow these directions.

1 box yellow cake mix

1 (20 oz.) can crushed pineapple

1 can peach or apple pie filling

Mix the cake mix with the undrained pineapple and pour into a prepared 9x13 pan. Spread the pie filling over the top of the cake. Bake at 350° for 25 to 30 minutes. Serve with ice cream, frozen yogurt or Cool Whip, or whipped cream.

Chicken for a Sunday or a Monday or a Tuesday or…..

Richard’s Note: Make this on a day you are short on time!

2 lbs. chicken tenderloins

1 can celery soup

2 soup cans water

1 pkg. baby carrots

3 medium potatoes cut up

2 onions chopped.

Place soup and water in a crockpot and mix. Add all the other ingredients. Cook on high for about five hours.

Greek Pasta Salad

8 oz. spiral pasta, cooked and rinsed in cold water

1 jar marinated artichoke hearts, undrained

1 (10 oz.) pkg. frozen peas, thawed and drained

1 red bell pepper, minced

Cavanders Greek Seasoning to taste

Mix all ingredients in a bowl and refrigerate until ready to serve.

Busy Day Barbecue

4 to 6 boneless, skinless chicken breasts

9 oz. barbecue sauce of choice—slightly more than a cup

1 lemon, sliced

10 oz Coke

Spray crock pot or use a liner. Put everything in the crockpot. Cook on high for about 30 minutes and then on low for about eight to 10 hours.

Sour Cream Chocolate Cake

1 box Devil’s Food cake mix

1 large box of vanilla instant pudding

1 & 1/3 cups water

3 egg whites

8 oz. sour cream

Mix the cake mix and the water. Add pudding and egg whites and sour cream and mix well. Turn in to a sprayed Bundt pan or a 9x13 and bake five minutes less than the time given on the box.

Italian Chicken

Richard’s Note: This dish makes a nice “gravy” for serving over rice!

4 boneless skinless chicken breasts

1 can mushroom soup

1 pkg. dry Italian salad dressing

Spray baking dish. Place the chicken in the dish. Pour soup over and spread. Sprinkle the salad dressing over. Cover well and bake a 400° until juices run clear.