Ingredients:

• Orange Mike and Ike candies
• Green gummy candy (we used Rips licorice pieces, which are flat)
• Nabisco Biscos sugar wafer cookies

• Chocolate frosting
• Chocolate wafer cookie crumbs

1. To make each carrot, cut a slit in one end of a Mike and Ike candy with a sharp knife (an adult’s job). Cut a small triangle from the green gummy candy (if needed, roll it flat), then fringe the base to form leaves. Tuck the triangle into the slit of the Mike and Ike and pinch it closed.
2. For each carrot planter, place a wafer cookie base on a flat surface. Form the longer walls from two whole cookies and cut a third one to fit the shorter ends. Attach the pieces with frosting.
3. To fill four planters, combine 2 tablespoons frosting with 2 tablespoons cookie crumbs. Fill each box with the mixture, then press three candy carrots inside. If needed, add more of the frosting mixture to hold the carrots in place.

CURRIED TURKEY AND CAULIFLOWER STEW

Serves 4
256 calories per serving

Ingredients

PAM spray
½ head cauliflower, broken into florets, about 3-4 cups
5 cloves chopped garlic
1-1/2 tablespoons curry powder
1 cup low-fat salt-free marinara
2 cups low-sodium chicken broth
1 pound turkey cutlets, sliced thinly
Nu-Salt
juice of 1 lime
1 bunch watercress
½ cup 0% Fage Greek yogurt

DIRECTIONS

1. Heat a large soup pot over medium-high heat. Spray with PAM and add cauliflower; season with Nu-Salt. Saute until golden brown, about 6 minutes.

2. Add garlic and curry powder to the cauliflower and sauté until fragrant, about 1 minute more.

3. Add marinara and broth to the pan and bring to a simmer; turn heat down low.

4. Season turkey with Nu-Salt and add to the broth. Poach until just cooked through, about 2 minutes. Stir in lime juice and adjust seasoning, if necessary.

Servings-6

Ingredients

• 6 Granny Smith apples
• 6 wooden sticks
• 1 (14 ounce) package individually wrapped caramels, unwrapped
• 2 tablespoons water
• 1/2 teaspoon vanilla extract
• 1 1/2 cups miniature marshmallows
• 1 1/2 cups chopped pecans, toasted
• 1 cup semisweet chocolate chips

Directions

1. Insert wooden sticks 3/4 of the way into the stem end of each apple. Place apples on a cookie sheet covered with lightly greased aluminum foil.
2. Combine caramels and water in a saucepan over low heat. Cook, stirring often, until caramel melts and is smooth. Stir in the vanilla. Dip each apple into the caramel and gently run apples around insides of saucepan to scrape off some of the caramel. Scrape excess caramel from the apple bottoms using the side of the saucepan.
3. Combine the miniature marshmallows and pecans on a dinner plate. Roll the apples in the mixture to coat. Place on the aluminum foil and chill.
4. Put the chocolate chips in a microwave-safe bowl. Cook in the microwave for 30 second intervals, stirring between each, until melted and smooth. Drizzle over the apples and return them to the refrigerator until ready to serve.