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After all the sweets we've eaten in the past month, including cookies, rich breads, candy, etc. doesn't a meal without a dessert sound good to you? One of the things we like for a special treat after the holidays is a piece of pie or a cupcake, eating just two cupcakes, freezing the rest of them. They thaw quickly and are ready to eat if friends or grandkids stop in. But, it's not about pies or cupcakes today. It's about making healthy choices when preparing meals.

A couple of the recipes today come from friends who have tried them and a couple from a "tried and true" magazine I subscribe to.

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QUICK TURKEY AND

RICE SKILLET

1-1/2 c. instant brown rice*

1 lb. extra-lean ground turkey (you can use extra lean ground beef if you prefer)

1 medium onion, diced

1-1/2 c. salsa **

1-8 oz. can no-salt added tomato sauce

1 t. no sodium chicken bouillon granules or beef bouillon if using ground beef

1/8 t. salt

1/4 c. reduced-fat shredded cheddar cheese

1/4 c. lean sour cream

Diced tomatoes, baked tortilla scoops, and sliced ripe olives - optional

Cook rice according to package directions. Meanwhile, in a large non-stick skillet coated with cooking spray, cook turkey and onion over medium heat until meat is no longer pink. Add salsa, tomato sauce, bouillon and salt; heat through.

Serve over rice; top with cheese and sour cream. Garnish with tomatoes, chips and olives if you wish.

Makes 6 servings.

* If you don't have instant brown rice, cook regular brown rice in about 4 c. water for about 40-45 minutes, drain. * I make my salsa without salt which cuts down the amount of sodium in the recipe.

Nutrition facts: 1 c. turkey mixture with 3/4 c. rice equals 354 calories, 2 g. saturated fat, 55 mg. cholesterol, 650 mg. sodium, 40 g. carbs, 3 g. fiber and 34 g. protein.

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BROCCOLI WITH WALNUTS AND CHERRIES

6 c. broccoli florets (2 medium bunches)

1/2 c. coarsely chopped walnuts

3 garlic cloves, minced

2 T. olive or canola oil

1/3 c. dried cherries (can use dried cranberries)

1/8 t. salt

1/4 t. crushed red pepper flakes

Put broccoli in steamer basket, in large saucepan with 1-inch of water. Bring to a boil; cover and steam for 3-4 minutes or until tender. Meanwhile, in a large nonstick skillet coated with cooking spray, saute nuts and garlic in oil for 2 minutes. Stir in cherries, salt, pepper flakes and broccoli; toss to coat.

Makes 8 servings.

Nutrition facts: 3/4 c. equals 140 calories, 1 g. saturated fat, 69 mg, sodium, 14 g. cholesterol, 14 g. carbs, 5 g. fiber, 7 g. protein.

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If you are gluten-intolerant, eating goodies can be a challenge. These are for you, Lois.

GLUTEN-FREE PEANUT BUTTER KISS COOKIES

1/4 c. butter-flavored shortening

1-1/4 c. packed brown sugar

3/4 c. creamy peanut butter

1 egg

1/4 c. unsweetened applesauce

3 t. vanilla

1 c. white rice flour

1/2 c. potato starch

1/4 c. tapioca flour

1 t. baking powder

3/4 t. baking soda

1/4 t. salt

48 milk chocolate kisses

In a large bowl, cream first 3 ingredients until creamy light and fluffy. Beat in next 3 ingredients (mixture will appear curdled). Combine next 6 ingredients, gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour.

Roll into 1-inch balls. Place 2-inches apart on ungreased cookie sheets. Bake at 375 degrees for 9-11 minutes or until lightly cracked. Immediately press a chocolate kiss into center of each cookie. Cool 2 minutes before moving from pans to wire rack.

Makes 4 dozen.

Nutrition facts: 1 cookie equals 98 calories, 2 g. saturated fat, 5 mg. cholesterol, 67 mg. sodium, 13 g. carbs, trace fiber, 2 g. protein.

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GLUTEN-FREE BANANA BREAD

2 c. gluten-free all-purpose baking flour

1 t. baking soda

1/4 t. salt

4 eggs

2 c. ripe, mashed bananas (4-5 medium)

1 c. sugar

1/2 c. unsweetened applesauce

1/3 c. canola oil

1 t. vanilla

1/2 c. chopped walnuts

In a large mixing bowl, combine first 3 ingredients. In a small bowl, whisk the next 6 ingredients together. Stir into dry ingredients just until moistened. Turn into 2- 8x4-inch loaf pans coated with non-sticking cooking spray. Sprinkle with walnuts. Bake at 350 degrees for 45-55 minutes or until toothpick inserted near center comes out clean. Cool for 10 minutes in pan before removing to wire racks.

Nutrition facts: 1 slice equals 140 calories, 1 g. saturated fat, 35 mg. cholesterol, 89 mg. sodium, 21 g. carbs, 2 g. fiber, 3 g. protein.

*Can use 9x5-inch loaf pans - cut baking time to 45-50 minutes.

TFD: You have to know the ropes in order to pull the strings!

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