Vegetarian Chocolate Cake

Ingredients:

1 box devil's food cake mix
1 cup nonfat Greek yogurt


Directions:

Preheat oven to 350 degrees.

Combine ingredients in a large bowl and add 1 cup water. Whisk thoroughly and transfer to a baking pan sprayed with nonstick spray; bake in the oven until a knife inserted into the center comes out clean. (Refer to cake-mix box for pan size and approximate bake time.)

Lemon-Basil Chicken with Basil Aioli

Ingredients:

Chicken:
1/2 cup chopped fresh basil
1/3 cup chopped green onions
2 tbsp. lemon juice
2 tbsp. white wine vinegar
1/2 tsp. lemon pepper
1/4 tsp. black pepper
4 (6-ounce) skinless, boneless chicken breast halves
Cooking spray

Basil Aioli:
1/4 cup finely chopped fresh basil
2 tbsp. low-fat mayonnaise
1 tbsp. lemon juice
1 1/2 tsp. Dijon mustard
3/4 tsp. bottled minced garlic
1/2 tsp. olive oil


Directions:

To prepare chicken, combine first 6 ingredients in a large bowl. Add chicken to basil mixture, turning to coat.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 8 minutes on each side or until done.

While chicken cooks, prepare aioli. Combine 1/4 cup basil and remaining ingredients in a small bowl, stirring with a whisk. Serve with chicken.

Spicy Orange Beef

Ingredients:

1/2 tsp. salt
1 tsp. bottled minced garlic
1/2 tsp. crushed red pepper
1 lb boneless sirloin steak, cut into 1/4-inch strips
1/2 tsp. grated orange rind
1/4 cup orange juice
1 tbsp. cornstarch
2 tbsp. low-sodium soy sauce
1 tsp. dark sesame oil
3/4 cup (1-inch) slices green onions

Directions:

Combine garlic, pepper, and beef, tossing well.

Combine rind, juice, cornstarch, and soy sauce, stirring with a whisk.

Heat oil in a large nonstick skillet over medium-high heat. Add beef mixture and onions; sauté 2 minutes. Add juice mixture; cook 2 minutes or until sauce thickens, stirring frequently.

Chicken with Creamy Pesto

Ingredients:

2 tsp. grated lemon rind
4 tsp. fresh lemon juice, divided
2 tsp. bottled minced garlic
2 tsp. olive oil
1/2 tsp. salt
1/4 tsp. black pepper
1 yellow bell pepper, cut into strips
1 lb skinless, boneless chicken breasts
1 small red onion, cut into strips
2 tbsp. plain nonfat yogurt
2 tbsp. nonfat sour cream
1 tbsp. commercial pesto


Directions:

1. Preheat grill.

2. Combine rind, 1 tablespoon juice, garlic, oil, salt, and pepper. Toss with half with bell pepper and onion and half with chicken. Grill vegetables and chicken until done, turning occasionally.

3. Combine 1 teaspoon juice, yogurt, sour cream, and pesto. Serve sauce with kebabs.

Spicy Mustard Shrimp

Ingredients:

1 lb peeled and deveined large shrimp
1 tbsp. whole-grain Dijon mustard
1 1/2 tsp. chipotle hot pepper sauce (such as Tabasco)
2/3 cup (3-inch) diagonally cut green onions
1 cup diced peeled mango (about 1 medium)
1/4 cup chopped fresh cilantro
4 lime wedges


Directions:

Heat oil in a large nonstick skillet over medium-high heat. Add shrimp to pan; sauté 1 minute. Add mustard and pepper sauce to pan; sauté 2 minutes, stirring frequently. Stir in onions; cook 1 minute. Remove from heat; stir in diced mango. Sprinkle with cilantro. Serve with lime wedges.