This week, I have some healthy recipes to share--   making the most out of breakfast lunch and dinner during the holiday season with these tasty, low-fat recipes! By Carol Ritchie   Champagne Cobbler Muddle 2 quarters orange wheel,1/2 wheel fresh pineapple, 1 lemon wedge, and 3/4 oz. Simple Syrup in the bottom of a bar glass. Add ice and 4 oz. Sutter Home alcohol-free Sparkling Brut or Spumante. Stir gently to chill and strain into a champagne flute. Garnish with an orange peel. Simple Syrup For 32 oz. of simple syrup, gradually stir 1 lb. of sugar into 24 oz. of already hot water in a sauce pan and bring to a boil. Remove immediately from heat and cool before bottling. Or, for an alternative, use Spiced Simple Syrup, described below. Spiced Simple Syrup Steep one cup of dried orange peel, a few cloves, and one cinnamon stick in two quarts of water overnight. In a sauce pan, add 1 cup of sugar to the water that has been steeping with peels and spices, and bring to a boil. Remove immediately from heat, strain and cool before bottling. _______________________ Potato Bread Casserole with Spinach and Ham Leaner ingredient choices trim the fat from this updated classic. It a delicious dish to serve for breakfast or brunch, and even makes a terrific lunch or dinner! 2 cups cubed Mrs. Baird's Potato Bread (about 3 slices) 1 1/2 cups cubed lean ham 1 (10 ounce) package frozen chopped spinach, cooked and squeezed of excess water 1 cup reduced-fat shredded cheddar cheese 1 Italian plum tomato, thinly sliced 1 cup egg substitute 2 eggs 1 1/2 cups fat-free milk 1/2 teaspoon dry mustard 1/2 teaspoon salt 1/8 teaspoon pepper Preheat oven to 350°F. Lightly spray a 2 quart, 8-inch square baking dish with vegetable oil spray. Place Mrs. Baird's Potato Bread in the bottom of the prepared pan. Arrange ham over bread. Arrange spinach over ham. Sprinkle cheese over spinach. Arrange tomatoes over cheese. In a medium bowl, whisk together the egg substitute, eggs, milk, mustard, salt and pepper. Pour egg mixture over layered bread casserole. Bake for 1 hour or until center is set. Allow to cool for 5 to 10 minutes before cutting into squares to serve. Serves 8. Oatmeal with Dried Fruit  Serves 2 1 3/4 cups water 1 cup quick-cooking oats ½ cup dried fruit 1 Tbs. honey ½ tsp. ground cinnamon 1/8 tsp. grated nutmeg Bring water to a boil in a saucepan, add oats, dried fruit, honey, cinnamon, and nutmeg. Reduce heat to medium-low and cook for 2-3 minutes, stirring occasionally. Remove pan from heat and cover. Let stand 3-5 minutes or until it thickens to your liking. Serve with lowfat or fat-free milk, if desired. Notes: Use any dried fruit you desire --- cranberries, raisins, apples, dates, apricots, peaches, pears, bananas, etc. Vegetable & Cheese Quesadillas   Serves 4 1 tomato, chopped 1/2 bell pepper, chopped 1 small zucchini, shredded ¼ cup chopped red onion ½ cup shredded reduced-fat cheddar cheese 4 flour tortillas Combine all ingredients, except tortillas, in a medium bowl. Heat a nonstick skillet or griddle on medium heat. Spray one side of each tortilla with vegetable oil spray. Place the tortillas, sprayed-side-down, on the hot pan. Divide the vegetable-cheese mixture evenly among the tortillas, placing the filling on one-half of each tortilla. Fold the other half of each tortilla over the filling and cook, turning once, until cheese has melted. Cut the quesadillas into thirds forming triangle shapes, or leave whole, and serve with salsa and sour cream on the side. Baked Fish en Papillote  Serves 4 4 orange roughy fillets 1 Tbs. olive oil 1 carrot, julienne cut 2 leeks (white part), julienne cut 1 zucchini, julienne cut 1 clove garlic, minced 2 tsp. fresh dill, snipped Cut 4 heart-shaped pieces of parchment paper (or foil) large enough to accommodate fish (about 12" diameter). Place one fillet on each piece of parchment. Heat oil in a skillet over medium heat. Saute carrot, leeks, zucchini, and garlic until tender, about 3-4 minutes. Add dill and season with salt & pepper to taste, if desired. Remove from heat and divide vegetables evenly over each fillet. Fold parchment over fillets and fold edges together to seal. Place "packets" in a baking pan and bake in a preheated 425° F oven for 20 minutes, or until fish is opaque. Recipes by Carol Ritchie www.cookinwithcarol.com Read Carol Ritchie's other Archived articles! Click here. Do you have any questions, comments or suggestions? Email: jwdineline@aol.com