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Week of9/03/2001
Mango-Mustard Glazed Chicken
Fresh, flavorful and low-fat .

1 cup chopped peeled mango
1 cup pineapple juice
1/2 cup apricot or peach preserves
1/2 cup dry white wine
1 1/2 Tbls. stone-ground mustard
1 Tbls. cornstarch
1 Tbls. water
6 (4-oz.) skinned, boned chicken breast halves
1/4 tsp. salt
1/4 tsp. black pepper
Cooking spray

Combine first 7 ingredients in a bowl; stir well with a whisk. Sprinkle chicken with salt and pepper. Heat a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add chicken; cook 3 minutes on each side or until browned. Remove chicken from pan. Add mango mixture; bring to a boil. Return chicken to pan; reduce heat and simmer 15 minutes or until chicken is done and sauce is thick, stirring occasionally. Serves 6. Only 1.9 grams of fat per serving.

Chocolate Chunk Oatmeal Coconut Cookies
Better make plenty...these cookies will disappear quickly!

2 sticks (1 cup) unsalted butter, softened
1 cup packed brown sugar
6 Tbls. granulated sugar
2 large eggs
1 1/2 tsp. vanilla
1/2 tsp. baking soda
1/2 tsp. salt
1 cup unbleached flour
2 1/4 cups old-fashioned oats
1 1/2 cups packaged finely shredded unsweetened coconut
12 oz. semisweet or bittersweet chocolate (not unsweetened), cut into 1/2-inch chunks (about 2 cups)
3/4 cup almonds with skins (4 oz), toasted and chopped

Preheat oven to 375û. Beat together butter and sugars in a bowl with an electric mixer at high speed until fluffy. Add eggs and beat until just blended, then beat in vanilla, baking soda and salt. Add flour and mix at low speed until just blended. Stir in oats, coconut, chocolate and almonds.

Arrange 1/4 cup mounds of cookie dough about 3 inches apart on 2 lightly buttered large baking sheets (about 8 cookies per sheet), then gently pat down each mound to about 1/2 inch thick. Bake in upper and lower thirds of oven, switching position and rotating pans halfway through baking, until golden, 15 to 18 minutes total.

Cool cookies on sheets 1 minute, then transfer with a spatula to racks to cool completely. Make more cookies in same manner. Makes 24 large cookies.

Roasted Vegetable and Feta Calzones
Try this light, tasty version and only 8 grams of fat per calzone.

3 cups diced peeled eggplant
2 cups chopped yellow onion
1 1/2 cups diced mushroom
1 1/2 cups diced zucchini
1 cup diced red bell pepper
1/2 tsp. pepper
1/4 tsp. salt
1 Tbls. olive oil
1 cup (4 oz.) crumbled feta cheese
1/2 cup chopped fresh basil
1 (l-lb.) loaf frozen white bread dough, thawed
Vegetable cooking spray
1 egg white
1 Tbls. water

Combine eggplant and next 7 ingredients on a 15 x 10 x 1-inch jelly-roll pan; stir well and spread evenly. Bake at 425û for 45 minutes, stirring every 15 minutes. Spoon vegetables into a bowl; stir in cheese and basil.

Divide dough into 8 equal portions. Working with 1 portion at a time (cover remaining dough to keep from drying out), roll each portion into a 7-inch circle on a lightly floured surface. Spoon 1/2 cup vegetable mixture onto half of each circle; moisten edges of dough with water. Fold dough over filling; press edges together with a fork to seal. Place calzones on a baking sheet coated with cooking spray.

Combine the egg white and 1 tablespoon water; brush over calzones. Bake at 375û for 20 minutes or until golden. Let cool on a wire rack. Serve warm or at room temperature. Makes 8 servings.