Chocolate Chip Cake
 

You'll be amazed by the richness of this luscious cake, as vanilla pudding and sour cream make for a wonderfully moist texture. And your kids will love the chocolate chips!

Servings: 8

Ingredients:

• 1 box yellow cake mix
• 2 eggs
• 1 box vanilla pudding mix
• 1/2 cup vegetable oil
• 1 (8-ounce) container sour cream
• 1 bag mini chocolate chip morsels
• Nonstick cooking spray
• White flour to dust pan

Directions:

Combine the first 5 ingredients in a mixing bowl. Mix with an electric beater for 5 minutes.

Stir in the morsels. Spray a Bundt pan with cooking spray and dust with flour. Pour the cake mixture into the pan. Bake at 350 degrees F for 50 to 55 minutes, or until done.

Chicken Carrot Pilaf
 

You could probably use an idea for an easy one-pot meal right about now. Well, the good news about this simple, healthy entree is that it tastes as if you've spent all day in the kitchen!

Servings: 6

Ingredients:

• 1 pound skinless, boneless chicken breasts, cut into thin strips
• 1/4 cup butter or margarine
• 1 1/2 cups uncooked long-grain rice
• 5 medium carrots, sliced
• 1 medium onion, chopped
• 1/2 cup sliced fresh mushrooms
• 1/4 cup chopped red bell pepper
• 4 cups chicken broth
• 2 tablespoons minced fresh parsley (optional)

Directions:

In a large skillet over medium-high heat, brown the chicken in the butter. Remove and keep warm. Add the rice, carrots, onion, mushrooms and red pepper. Cook, stirring occasionally, until the rice is brown and the onion is tender. Stir in the broth. Place the chicken over the rice mixture. Bring to a boil. Reduce the heat, cover and simmer for 20 to 25 minutes, until the rice is tender. Stir in the parsley, if using. Let stand 5 minutes before serving.

 

Mushroom Leek Soup
 

This is a perfect soup to usher in the fall season -- and it's ready in no time. Be sure to use your favorite kinds of mushrooms, in any combination, for your own unique version!

Servings: 4

Ingredients:

• 1 cup sliced leeks, white and light green parts only, washed well
• 1 tablespoon olive oil
• 2 cups sliced fresh mushrooms, such as white or shitake
• 5 cups fat-free chicken broth
• 1 teaspoon reduced-sodium soy sauce
• Ground black pepper to taste

Directions:

Saute the leeks in the olive oil over medium heat, gently pushing the slices to open and separate. Cook for 3 minutes, being careful not to burn the leeks.

Add the mushrooms and saute for 2 more minutes, stirring frequently. Add the broth and cook for 10 minutes, or until heated through.

Add the soy sauce and ground pepper. Spoon into bowls and serve immediately.