Servings: 4

Prep Time: 10 minutes

What You Need:

• 8 prepackaged sponge cake dessert cups
• 1 can of whipped cream
• 1 quart of fresh strawberries/ sliced
• fresh mint leaves (optional)

What You Do:

1. Arrange a dessert cup on each plate.
2. Top with a generous layer of washed, sliced strawberries.
3. Add a layer of whipped cream to each.
4. Add another dessert cup to each.
5. Top with another layer of the strawberries.
6. Spray whipped cream on top of desserts.
7. Garnish each dessert with mint leaves (optional.)

Servings: 6

Prep Time: 15 minutes

Bake Time: 35 minutes

What You Need:

• 12 corn tortillas
• 4 cups shredded cooked chicken breast
• 1 jar mild salsa
• 1 cup nonfat sour cream
• 2 plum tomatoes
• 2 scallions
• cilantro– fresh or dried– to taste
• 1 cup of shredded cheddar cheese

• What You Do:

1. Preheat oven to 350 degrees Fahrenheit and grease a 13 x 9 x 2 inch baking sheet.
2. Chop tomatoes and scallions into small pieces.
3. Thoroughly blend sour cream and salsa in a small bowl.
4. Blend salsa mix and chicken and place an even amount in the center of each tortilla.
5. Roll up each tortilla and place on baking sheet.
6. Top with tomatoes, scallions, cilantro, and cheese.
7. Cover with foil and bake for 35 minutes.

Servings: 4

Prep Time: 15 minutes
Cook Time: 10 minutes

What You Need:

• 8 uncooked eggs
• 4 asparagus spears
• 1 large tomato
• 1/4 of a small onion
• 1 cup milk
• black pepper to taste
• fresh springs of parsley (optional)

What You Do:

1. Spray large skillet with cooking spray and heat on medium.
2. Chop tomatoes, onion, and asparagus into small pieces.
3. Mix eggs and milk until well blended and add vegetables and black pepper.
4. Add egg mixture to hot skillet and continually stir with spatula to keep from sticking.
5. Cook eggs in skillet until they are fluffy/ not dry (about 10 minutes.)
6. Garnish finished eggs with fresh parsley (optional.)