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Eggless Chocolate Cake

INGREDIENTS:
1 tablespoon plus 1/2 cup baking cocoa, divided
3 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon ground cinnamon
2 cups cold brewed coffee
1/3 cup canola oil
2 tablespoons white vinegar
2 teaspoons vanilla extract
1/2 cup semisweet chocolate chips
1/2 teaspoon shortening

DIRECTIONS:
Coat a 10-in. fluted tube pan with cooking spray and dust with 1 tablespoon cocoa; set aside. In a large bowl, combine the flour, sugar, baking soda, salt, cinnamon and remaining cocoa. In another bowl, combine the coffee, oil, vinegar and vanilla. Stir into dry ingredients just until combined. Pour into prepared pan.

Bake at 350° for 40-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. In a microwave or heavy saucepan, melt chocolate chips and shortening; stir until smooth. Drizzle over cake.
Yield: 14 servings.

NUTRITIONAL FACTS
One serving equals:
295 Calories8 g Fat2 g Saturated Fat1 mg Cholesterol355 mg Sodium55 g Carbohydrate2 g Fiber4 g Protein

Heart Healthy Lasagna

2 jars heart healthy marinara sauce
1 tbsp extra virgin olive oil
1 medium onion, chopped
1 pound uncooked ground turkey breast
30 oz fat-free ricotta cheese
2 large egg whites, lightly beaten
1 tsp garlic powder
1 tbsp Italian seasoning
1 pkg whole wheat lasagna noodles
1 box chopped frozen spinach, thawed and squeezed dry
12 oz pkg low-moisture part-skim mozzarella cheese

Preheat oven to 350ºF. Coat a large, deep lasagna pan with cooking spray. Measure 2 cups of marinara sauce; set aside.

Heat oil in a large skillet over medium-high heat. Add onion; cook and stir until almost tender, about 3 to 4 minutes. Add turkey; cook until no longer pink, stirring frequently. Add remaining marinara sauce to skillet and stir until well combined; set aside.

Mix together ricotta cheese, egg whites, garlic powder and Italian seasoning in a large bowl until well combined.

To assemble lasagna, place 2 cups of reserved marinara sauce on bottom of dish. Layer with 3 noodles, 1/3 of ricotta mixture, 1/3 of spinach, 1/3 of mozzarella cheese and 1/3 of turkey-sauce mixture; repeat layers ending with turkey-sauce mixture. (Make sure to spread ingredients to edge of noodles.)

Cover baking dish with aluminum foil. Bake lasagna for 20 minutes. Uncover; sprinkle with remaining mozzarella cheese and bake until cheese is melted and edges are bubbly, about 20 minutes. Remove from oven and let stand about 10 minutes.