Cooking on the Lite Side
by Chef Nick Cavataio 

Easter Sunday is right around the corner, here are a few delicious recipes that are also good for you to eat.

Turkey Reuben Sandwich Recipe

 This is a delicious and healthy variation of a Reuben sandwich. Packed with protein, this would make a great sandwich to have for lunch to give you an extra boost of energy. Enjoy!

 8 slices rye bread
 1/2 lb. thinly sliced deli turkey
 1/2 cup sauerkraut, rinsed and drained
  4 slices reduced-fat Swiss cheese
 1/4 cup fat-free Thousand Island salad dressing
 Butter-flavored nonstick cooking spray 
  
 On four slices of bread, layer the turkey, sauerkraut, cheese, and salad dressing. Top with remaining bread.  Spritz both sides of sandwiches with butter-flavored nonstick cooking spray. In a large, nonstick skillet, brown sandwiches on both sides over medium heat until cheese is melted. 

Honey Baked Ham 

 1/2 Spiral-cut smoked ham (about 7 lbs. fully cooked) 
 1/2 cup Pear Nectar 
 1/2 cup Orange juice 
 1/2 cup Firmly packed brown sugar 
 1/2 cup Honey 

 Preheat oven to 375* F. Place ham, cut end down, in a baking pan. Mix together pear nectar and orange juice in a bowl. Bake ham in a preheated oven for 15 minutes, basting twice with juice mixture. Mix together brown sugar and honey in a small bowl. Brush mixture over ham. Bake for about another hour, or until internal temperature measures 140 degrees on an instant read meat thermometer. Serve immediately.

Baked Fresh Ham

 10 lb fresh ham
 2 whole garlic clove -  1 minced
 2 T olive oil
 1/2 t dried rosemary
 1/2 t ground thyme
 1 cup beer
 
 Trim excess fat from ham. Mix oil with herbs and rub all over ham. Bake at 350 degrees for 30-35 minutes per pound of meat, until meat thermometer registers 185 degrees. Baste occasionally with beer.

 Celebrate. Easter Sunday is the day of resurrection of Jesus Christ.

Tip of the Month:
 Freeze leftover veggies seasoned to taste with the liquid you cooked them in, now you can have a low cost vitamin packed soup anytime by adding beef stock and or chicken stock and or tomato juice.

 I'd like to hear from you. Do you have any comments, questions or favorite recipes? Please e-mail me at nfc@stny.rr.com,or write to Chef Nick, P.O. Box 275, Owego, NY 13827. If you would like copy of my cookbook, you can find it on the web at: conqueringhealthierrecipes.com.