Chocolate Syrup

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½ cup cocoa powder
1 cup water
2 cups sugar
⅛ teaspoon salt
¼ teaspoon vanilla

Mix the cocoa and the water in a saucepan. Heat and stir to dissolve the cocoa. Add the sugar, and stir to dissolve. Boil for 3 minutes over medium heat. Add the salt and the vanilla. Let cool. Pour into a sterile glass jar, and store in the refrigerator. Keeps for several months. Yields two cups.

Use about 1 teaspoon per cup of milk.

This is way better than Hershey's and my kids love it!

Country-Fried Steak

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Yield: 4 servings

1 beef round top steak (1 lb.)
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. pepper, divided
1/4 tsp. onion powder
1/2 cup buttermilk
3/4 cup plus 4 1/2 tsp. all-purpose flour, divided
1 T. canola oil
4 1/2 tsp. butter
1 cup 2% milk

1. Cut steak into four serving-size pieces; pound to 1/4" thickness. Combine the salt, 1/4 tsp. garlic powder; 1/4 tsp. pepper and onion powder; sprinkle over steaks.

2. Place buttermilk and 3/4 cup flour in separate shallow bowls. Dip steaks in buttermilk, then flour.

3. In a large skillet, cook steaks in oil over medium heat for 3-4 minutes on each side or until meat is no longer pink. Remove and keep warm.

4. In a small saucepan, melt butter. Stir in remaining flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in remaining garlic powder and pepper. Serve with steak.

1 steak w/ 1/4 cup gravy equals 318 calories. 13 g fat, 19 g carb, 1 g fiber

Toasted Clubs with Dill Mayo

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Yield: 2 servings

2 T. mayo
1/4 tsp. dill weed
3/4 tsp. lemon juice
1/8 tsp. pepper
4 slices whole wheat bread, toasted
4 thin slices deli roast beef
2 thin slices deli ham
2 slices provolone cheese
lettuce leaves
2 bacon-strips, cooked and crumbled
1/4 cup sprouts
1/4 medium ripe avocado, peeled and sliced

In a small bowl, combine the may, dill, lemon juice and pepper; spread over toast. Layer two slices with beef, ham, cheese, lettuce, tomato, bacon and sprouts and then avocado.

1 sandwich equals 328 calories, 13 g fat, 20 g carbs, 6 grams fiber

This was very tasty and healthy! 4.5 stars

Chocolate Fruit Dip

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1 1/2 cups plain yogurt
2 T. milk
10 mini-marshmallows
2 T. semi-sweet chocolate chips
Assorted fresh fruit

Line a strainer with coffee filters and place over a bowl. Place yogurt in prepared strainer; cover yogurt. Refrigerate for 8 hours or overnight.

In a small heavy saucepan, combine milk, marshmallows and chocolate chips. Cook and stir until chips are melted and mixture is smooth. Transfer to a small bowl. Cool to room temperature.

Remove yogurt from strainer and discard liquid from bowl. Gradually stir yogurt into milk mixture. Refrigerate until serving. Serve with fruit. Yield: 1 cup.

Nutrition Facts: 1/4 cup (without fruit) 88 calories, 5 g fat, 9 g carbohydrates, trace fiber

Noodle Heaven

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adapted from Frozen Assets

1 lb. lean ground beef
2 cloves garlic, minced
1 tsp. salt
1 tsp. sugar
1/2 tsp. onion powder
3 (8 oz.) cans tomato sauce
1 (8 oz.) package 1/3 reduced fat cream cheese
1 cup low fat sour cream
1 (8 oz.) pkg. noodles
1 cup cheddar cheese, grated

Brown beef in a large skillet. Add garlic, salt, sugar and tomato sauce and simmer for 10 minutes. In a small bowl blend cream cheese, sour cream and onion powder. Boil noodles, undercooking a minute or two; drain. In a 9X13 inch baking dish layer noodles, the cream cheese mixture and the tomato-meat sauce. Repeat layers. Sprinkle cheddar cheese on top.

To freeze: cover with foil, label and freeze.

To serve: transfer to fridge the night before. Bake in 350 degree oven for 40 minutes, or until heated through and cheese is melted and bubbly.

Rating: 3.5 stars. This is a great freezer meal and the whole family likes it. It's fun to make the layers!