Squash Casserole

1. 6 medium yellow squash (sliced)
2. 1 small onion (chopped)
3. 1 cup velveeta cheese (cut into 1/2 inch cubes)
4. 1 can (4 oz.) chopped green chiles

Boil squash and onion until tender. Drain well and mix with cheese and chiles. Pour into buttered baking dish. Bake 15 minutes at 375 degrees. Serves 6 to 8.

Pecan Chicken

1. 1/4 cup honey
2. 1/4 cup dijon mustard
3. 4 chicken breasts (skinned, boned, and halved)
4. 1 cup pecans (finely ground)

Combine honey and mustard. Spread on both sides of chicken. Dredge chicken in chopped pecans. Place in lightly greased baking dish. Bake at 350 degrees for 1 hour or until tender.

Margarita Pie

1. 1 package (8 oz.) cream cheese (softened)
2. 2 packages Holland House margarita mix
3. 1/2 to 3/4 cup sugar
4. 1 carton (8 oz.) Cool Whip

Cream the cream cheese until fluffy. Add margarita mix and sugar and beat until smooth. Add Cool Whip and mix. Freeze in graham cracker crust until ready to serve.

Notice the nutrient breakdown provided with these next two recipes. The Low Fat & Light Four Ingredient Cookbook® and The Four Ingredient Cookbook®: Three Cookbooks in One provide nutrient breakdown information for every Low Fat and Light recipe.

1. 2 (1 1/2 lb.) pork tenderloins
2. 1/2 cup honey
3. 2 teaspoons prepared mustard
4. 1/4 cup brown sugar

Mix honey, mustard and brown sugar. Spread over pork tenderloins and let marinate at least 2 hours in refrigerator. Roast at 350 degrees for 1 hour. 12 servings.

Orange Angel Food Cake

1. 1 package Angel Food cake mix
2. 3/4 cup frozen orange juice concentrate (thawed)
3. 1 container (8 oz.) Lite Cool Whip
4. 1/2 cup plain lowfat yogurt

Prepare angel food cake as directed on package, but pour 1/3 cup of thawed orange juice into a 2-cup measure and add enough water for the mixture to equal the amount of water called for in cake package directions. Bake according to directions. Cool. Combine Cool Whip, yogurt and remaining orange juice concentrate. Spoon orange sauce on individual slices of cake. 12 servings.

The Diabetic Four Ingredient Cookbook ® provides exchange information and nutritional analysis for every recipe, as in the next two sample recipes.

Sunny Spinach Salad

1. 1 pound spinach (torn into bite-size pieces)
2. 1 medium red onion (thinly sliced)
3. 1 package (6 oz.) dried apricots (no sugar)
4. 1/3 cup toasted salted sunflower seeds

Combine ingredients. Good served with vinaigrette dressing. 6 servings.

Baked Orange Roughy

1. 1 pound orange roughy fillets
2. 1/4 cup lemon juice
3. 1 teaspoon tarragon leaves
4. 2 teaspoons dried mustard

Place fillets in large casserole that has been sprayed with nonstick spray. Squeeze lemon juice over fillets. Sprinkle dried mustard and tarragon leaves over fish. Bake at 400 degrees for 25 minutes. 4 servings.