Servings: 12
As pretty as it is delicious! The different textures of the cake and whole apple pieces add a lot to this dish.

4 medium size Granny Smith apples, peeled, but left whole
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 3/4 cups sugar
1/4 cup canola oil
1/4 cup apple butter*
2 large eggs
1 teaspoon vanilla
1/2 teaspoon rum extract or 1 tablespoon Dark Rum
1/3 cup walnuts, toasted
Confectioners' sugar, for garnish

Preheat oven to 350°

Spray a 12 inch heart shaped pan* with canola oil spray*, line the bottom with parchment paper, and brush paper with a light coating of canola oil. (The paper should be cut just to fit into the bottom of the pan.)

Core all of the apples and cut into eighths using an apple press*, reserve. In a medium size bowl, combine the flour, baking soda, cinnamon, and salt, reserve. Using a food processor, with the metal blade in place, chop half the cut apples with 1 cup of sugar by pulsing 6 to 8 times. Leave in work bowl. Add the remaining sugar, canola oil, apple butter, eggs, vanilla, and rum extract to the work bowl. Process for about 30 seconds or until everything is combined. Stop and scrape the bowl once during processing.

Add the dry ingredients and walnuts to the workbowl. Pulse 4 or 5 times, just until flour is combined. (DO NOT OVER PROCESS, PULSE JUST UNTIL THE FLOUR DISAPPEARS. YOU MAY HAVE TO STIR A FEW TIMES WITH A SPATULA AT THE END TO COMBINE INGREDIENTS COMPLETELY. OVER PROCESSING WILL RESULT IN A TOUGH CAKE.) Spoon the cake batter into the prepared pan and smooth the top. Place the remaining apples in a circular pattern, first around the edge of the cake and then in towards the middle, JUST BARELY PRESSING THE APPLES INTO THE BATTER. (If you press them too far into the batter, you will not be able to see them once the cake begins to rise.) The apple pieces in the cake make a beautiful pattern, and are soft and delicious after the cake is baked.

Bake in the preheated oven, about 50 to 60 minutes, or until a cake tester inserted in the center comes out clean. (Be careful cake doesn't get too brown. Cover with aluminum foil after 30 minutes if the cake is browning too quickly.) Cool for about 15 minutes in the pan. Run a knife around the edge of the cake pan and turn the cake out onto a platter. Remove the parchment paper from the bottom of the cake and flip cake back into heart shaped pan to serve. Serve warm or at room temperature with confectioners' sugar sifted over the top.

*See PRODUCT RECOMMENDATIONS.

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Per Serving: 284 Calories; 7 g Fat (23.4% calories from fat); 4 g Protein; 51 g Carbohydrate; 31 mg Cholesterol; 398 mg Sodium. Exchanges: 1 Grain (Starch); 0 Lean Meat; 1/2 Fruit; 1 1/2 Fat; 2 Other Carbohydrates.
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Servings: 6
Fast and Fabulous really applies to this dish!!!

3 whole boneless skinless chicken breasts, each breast cut in half, and each half cut diagonally into 3 pieces seasoned all-purpose flour, for dredging
3 tsp. extra virgin olive oil
1 large onion, preferably sweet (Vidalia, Maui, Bermuda are all good)
15 ounce plum tomatoes, canned with puree
4 ounces tomato paste, canned
1/2 cup dry white wine
1/2 tsp. dried garlic or garlic powder
1/2 tsp. dried basil
1/2 tsp. dried oregano
3/4 cup pitted black olives, Kalamata salt & freshly ground black pepper, to taste
1 pound pasta, cooked and drained (I refer Penne pasta for this dish.)*
2 T. fresh parsley, Italian, chopped
2 T. Romano cheese, freshly grated*

Peel and clean onion. Using a food processor with the 4 mm slicing blade in place, slice onion using medium pressure. Remove and reserve.

Dip chicken breasts into season flour and shake off excess. Heat 2 teaspoons olive oil in a large nonstick saute pan* over medium heat and brown pieces of chicken quickly. (Do not crowd pan.) Remove and reserve chicken when it is golden brown on both sides. (The chicken is not fully cooked at this point.)

Add remaining 2 teaspoon of olive oil to the same pan and spray with canola oil spray*. Over medium high heat, saute the sliced onions for about 5 minutes, or until translucent. Add the plum tomatoes, and crush with a fork. (Reserve tomato puree.) Add the tomato paste, white wine, reserved tomato puree, dried garlic, and dried spices, stirring to lend (making sure you scrape the bottom of the pan to get all of the chicken flavors into the sauce). Add salt and pepper to taste. Cook the sauce for about 5 to 7 minutes to reduce and blend flavors.

Return the browned chicken pieces to the pan, and add the olives. Cover and simmer over low heat for about 15 minutes or until the chicken is fork tender. Taste and adjust seasonings if necessary.

Serve over pasta and top with fresh parsley and grated Romano cheese.

*See PRODUCT RECOMMENDATIONS.

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Per Serving: 509 Calories; 8 g Fat (14.0% calories from fat); 39 g Protein; 6 g Carbohydrates; 71 mg Cholesterol; 415 mg Sodium. Exchanges: 4 Grain (Starch); 4 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat
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Servings: 6
Absolutely fabulous, if I do say so myself. If you prepare your Pesto in advance, and store it in ice cube trays in the freezer, this dish only takes 10 minutes to prepare (just about the same time it takes to cook the dried pasta).

1 pound pasta*
1 pound salmon fillet, sliced into 2 inch thick slices
3 tsp. extra virgin olive oil
1/2 medium sweet onion, peeled and thinly sliced
2 small garlic cloves, peeled and minced
1 pound bay scallops (if using sea scallops, cut each in half)
1 cup clams, fresh in their juice, minced
7 tablespoons PATTY'S PESTO SAUCE, see recipe on page 59 or store bought salt and freshly ground black pepper, to taste
1/2 tsp. red pepper flakes, or to taste, optional

Cook pasta in salted boiling water until al dente. Drain and rinse pasta, and keep warm.

While the pasta is cooking, heat a nonstick stove top grill pan* over medium-high heat. Brush the salmon steaks strips with a small amount of olive oil and place in the preheated pan. Cook about 2 minutes on each side or until cooked through and browned. (DO NOT OVER COOK, OR ELSE THEY WILL FALL APART WHEN COMBINED WITH PASTA.) Remove and keep warm.

Heat 2 teaspoons extra virgin olive oil in a large (12 inch) nonstick skillet or stir fry pan* over high heat, and saute the onions and garlic, stirring constantly, for about 3 minutes or until onions have softened. (Be careful not to brown the garlic too much or it will become bitter.) Remove and reserve with the salmon slices. Reheat the pan over high heat, add the remaining 1 teaspoon olive oil and spray the pan with canola oil spray*. Add the scallops to the pan and cook until opaque, about 2 to 3 minutes stirring constantly. Add the minced clams, their juice, reserved salmon, onions and garlic, and cooked pasta to the pan. Heat, tossing until the pasta is warmed through. Stir in the Pesto sauce and season the dish with salt and black pepper to taste. Toss and cook for 30 seconds to heat Pesto and blend flavors.

Place pasta and seafood in a large heated pasta platter or bowl and sprinkle with red pepper flakes. Serve immediately.

*See PRODUCT RECOMMENDATIONS.

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Per Serving: 208 Calories; 6 g Fat (26.2% calories from fat); 88 g Protein; 4 g Carbohydrates; 78 mg Cholesterol; 195 mg Sodium. Exchanges: 0 Grain (Starch); 4 1/2 Lean Meat; 0 Vegetables; 1/2 Fat.
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Servings: 6
The artichoke hearts really add a wonderful flavor.

1 pound lasagna noodles, made from fresh pasta (see page 68, or packaged pasta*)
1 package frozen artichoke hearts*
8 ounces lowfat ricotta cheese*
1/2 cup lowfat mozzarella cheese, grated
3 extra large egg whites, slightly beaten*
4 tablespoons Romano cheese, freshly grated*
2 tablespoons fresh parsley, minced pinch nutmeg, freshly grated
1 1/2 cups Marinara sauce*

Preheat oven to 375°

Cook artichoke hearts according to package directions, and drain. In a food processor with the metal blade in place add the drained artichoke hearts and process until pureed, about 10 seconds. Reserve.

Cook pasta in salted water until al dente, drain, rinse and place in single layers on a clean dish towel.

In a medium size bowl mix the pureed artichokes, ricotta cheese, mozzarella cheese, egg whites, Romano cheese, chopped parsley and nutmeg together.

Spoon enough of the Marinara sauce in the bottom of an 8 x 12 inch nonstick lasagna pan* to make a thin layer (approximately 1/4 to 1/3 of a cup). Top with a layer of the pasta noodles, then a layer of the artichoke-cheese mixture and top cheese mixture with approximately 3 tablespoons of Marinara sauce. Continue in this manner making layers using all of the ingredients (DO NOT ADD TOO MUCH SAUCE, OR ELSE THE LASAGNA WILL BE TOO ÒSOUPYÓ; IT SHOULD HOLD TOGETHER WHEN CUT.) Reserve any remaining Marinara sauce.

Bake in preheated oven for about 45 minutes or until the lasagna is firm and puffed. Serve immediately with any remaining sauce on the side.

*See PRODUCT RECOMMENDATIONS.

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Per Serving: 334 Calories; 4 g Fat (11.2% calories from fat); 16 g Protein; 57 g Carbohydrates; 10 mg Cholesterol; 129 mg Sodium. Exchanges: 4 Grain (Starch); 1 Lean Meat: 0 Vegetable; 0 Fat.
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Servings: 8
A lowfat variation on my sons chili.

1 tablespoon extra virgin olive oil
1 cup sweet onion, minced
2 garlic cloves, minced
2 tablespoons jalapeno pepper, seeded and minced
2 pounds turkey breast, boneless and skinless, ground
3 tablespoons all-purpose flour
1 teaspoon ground cumin
1 tablespoon chili powder
2 1/2 cups nonfat chicken broth
1/2 cup Italian parsley, chopped
1 pound turkey breasts, cooked and cut into 1/2 inch cubes* See Note
1 can cannellini beans
salt and white pepper

In a 5 quart or larger pressure cooker, heat olive oil over medium-high heat. Saute onions for 2 minutes, stirring constantly. Add the garlic and jalapeno peppers, cook for 1 more minute, stirring constantly. Add the ground turkey and cook, stirring until it turns opaque. (Leave in large chunks.) Add flour and seasonings. Stir to combine.

Add the chicken broth, bring to the boil, close lid, and seal. Bring the pressure to 15 pounds (SECOND RED RING**), adjust heat to stabilize pressure, and cook for 10 minutes maintaining constant pressure. Release using the TOUCH RELEASE METHOD.

Add the parsley, cooked turkey cubes and beans to the pot, and season with salt and white pepper to taste. Close the lid, seal and over high heat bring the pressure back up to 15 pounds (SECOND RED RING**). Cook for an additional 7 minutes, and release the pressure using the COLD WATER RELEASE METHOD**.

Serve with optional toppings:

1/2 cup of Mexican 4 cheese mixture (I use Mexican ÒLightÓ 4 cheese, shredded) equally divided
1/4 cup thinly sliced scallions, including green tops, equally divided
1/2 cup finely chopped plum tomatoes, equally divided

2 tablespoons lowfat sour cream, divided among 8 servings

*Note: This dish is a great way to use left over turkey breast.

**See CHAPTER COVER BACK FOR PRESSURE COOKING TECHNIQUES.

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Per Serving: 332 Calories; 7 g Fat (17.5% calories from fat); 49 g Protein; 20 g Carbohydrate: 104 mg Cholesterol; 259 mg Sodium. Exchanges: 1 Grain (Starch); 5 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat.
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Servings: 6
Another traditional Italian soup from the Senese family archives.

1 1/2 quarts nonfat chicken broth (homemade preferred)
2 cups skinless boneless chicken breasts, cooked and shredded
10 ounce package frozen spinach, chopped
4 large eggs
1/2 cup Romano cheese, shredded
2 pinches nutmeg
1/4 cup nonfat chicken broth (cold)
salt and pepper, to taste

In a large heavy saucepan, combine the chicken broth and shredded chicken. Add the spinach and bring to a boil over medium-high heat. Cook about 5 minutes, or until the spinach has completely defrosted, stirring occasionally.

In a small bowl, beat together the eggs, cheese, nutmeg and cold broth.

Slowly add the egg mixture to the boiling soup, stirring gently with a long fork. (THE SOUP MUST REMAIN AT A BOIL THE ENTIRE TIME YOU ARE ADDING THE EGG MIXTURE.) The egg/cheese mixture should form "strings". Stracciatella means shoelaces in Italian.

Continue to cook on a medium-low heat for about four more minutes to blend all of the flavors. Season the soup with salt and pepper to taste and serve immediately.

Serve with a hearty Italian whole wheat bread.

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Per Serving: 247 Calories; 7 g Fat (22.4% calories from fat); 44 g Protein; 13 g Carbohydrates; 180 mg Cholesterol; 913 mg Sodium. Exchanges: 0 Grain (Starch); 4 1/2 Lean Meat; 2 1/2 Vegetable; 1/2 Fat.
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Serves 6

1 1/2 pounds venison sirloin steaks* seasoned flour, for dredging**
1 T. extra virgin olive oil
1 tsp. butter
2 medium red onions, thinly sliced
1/2 cup Italian parsley, chopped
3/4 cups dry red wine
1/4 cup balsamic vinegar*
1/2 cup water

Place venison steaks between two pieces of plastic wrap and pound them with a meat mallet until 1/4 inch think. (This will tenderize the steaks if necessary.)

Dredge the steaks in the seasoned flour and shake off any excess**.

Preheat oven to 350°

Preheat a nonstick skillet over high heat and add 1 tablespoon olive oil and 1 teaspoon butter. Sear the sirloin steaks for about 2 minutes on each side or until golden brown and then transfer to a nonstick cookie sheet.

Place cookie sheet in the preheated oven for about 7 minutes while you are finishing the dish.

Reheat the same pan over medium heat and spray with olive oil spray*. Add the sliced onions and parsley and saute for about 4 minutes, stirring occasionally, or until the onions are softened and translucent.

Add the wine and the vinegar to the pan and bring to a boil. Cook for about 3 minutes to make the sauce, stirring occasionally and scraping up any bits of venison on the bottom of the pan.

Place the venison steaks in sauce; deglaze ** the cookie sheet with the water and add this to the skillet with the steaks. Turn the steaks to coat completely with the sauce. Reduce heat to medium-low, cover pan and cook for 7 minutes or until the steaks are fork tender.

Serve over a Brown and Wild Rice Combo* and with steamed artichoke hearts

* *See PRODUCT RECOMMENDATIONS.

**See PATTY'S HELPFUL HINTS.

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Per Serving: 207 Calories; 6 g Fat (28.2% calories from fat); 27 g Protein; 6 g Carbohydrates; 98 mg Cholesterol; 88 mg Sodium. Exchanges: 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat.
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