Rich Chocolate Muffins
Make sure to use a good quality chocolate;
dough will keep for up to a week for fresh muffins everyday!

5 oz. bittersweet chocolate
4 oz. unsweetened chocolate
1 cup (2 sticks) unsalted butter
1 3/4 cups unbleached all purpose flour
2 1/4 cups sugar
6 eggs

In a saucepan, melt the two chocolates with the butter. Cool slightly. In a large bowl, mix the flour and sugar. Whisk the eggs into the dry ingredients. Pour the chocolate into the egg mixture and stir until well blended; chill at least 3 hours or overnight, tightly covered. Heat the oven to 350°. Line a muffin tin with muffin papers. Scoop about 1/2 cup batter into each tin so that the curve of the batter is even with the rim of the cup (extra batter may be refrigerated in an airtight container for up to a week). Bake the muffins about 30 minutes or until the tops puff and crack and are slightly soft to the touch. Moist but not wet crumbs will cling to a toothpick tester. Makes about 10. Recipe easily doubled.

3 tablespoons all-purpose flour
1 (1.4-ounce) package fajita seasoning, divided
4 skinned and boned chicken breast halves, cut in cubes
3 tablespoons vegetable oil
1 medium onion, chopped
1 teaspoon minced garlic
1 (15 1/4-ounce) can whole kernel corn with red and green peppers, drained
1 (15-ounce) can black beans, rinsed and drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (4.5-ounce) can chopped green chiles
3 cups water
1 cup uncooked instant brown rice
1 (2 1/4-ounce) can sliced ripe olives (optional)
1(10 3/4-ounce) can condensed nacho cheese soup
3 tablespoons chopped fresh cilantro
1 tablespoon lime juice
chopped fresh cilantro

Combine flour and 2 tablespoons fajita seasoning in a heavy-duty zip-top plastic bag; add chicken. Seal and shake to coat.

Cook chicken in hot oil in a large Dutch oven over high heat, stirring often, 4 minutes or until browned. Reduce heat to medium-high; add onion and garlic; saut? 5 minutes. Stir in remaining fajita seasoning, corn, next 5 ingredients, and if desired, olives. Bring mixture to a boil; reduce heat to a slow simmer for 5 minutes. Remove lid, and stir in nacho cheese soup, chopped cilantro, and lime juice. Serve immediately. Makes 8 servings.

Cranberry-Cinnamon Granola Bars
Granola is a good source of soluble fiber, which can lower the risk of coronary heart disease. Granola bars are a wonderful portable snack for busy snackers...

2 cups low-fat granola cereal
1/4 cup firmly packed brown sugar
1/4 cup sweetened dried cranberries
1 large egg, lightly beaten
1 tsp. vanilla extract
1/2 tsp. ground cinnamon
Vegetable cooking spray

Combine first 6 ingredients and press mixture evenly into an 8-inch square baking pan coated with cooking spray. Bake at 350° for 15 minutes or until golden. Cool in pan on a wire rack 5 minutes and cut into bars. Store in an airtight container.