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Good-for-You Pantry

Southern Living, Feb 2008 by Satterwhite, Shannon Sliter

Stockpile these convenient and wholesome foods to save time in the kitchen.

Storage Solutions

* Containers with airtight lids keep spices, seasonings, and dried fruits fresh longer. Use larger containers for pastas and grains.

* Store pantry produce with style. Simple galvanized or wooden baskets allow fruits and vegetables to breathe. Keep onions and garlic separate from potatoes-they will cause the potatoes to sprout.

* Forget the jumbo bags of chipsthey take up a lot of storage space and tempt you to overeat. Maintain portion control by keeping individually packaged snacks on hand.

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* Oatmeal-Pecan Snack Cookies stay just-baked fresh in well-sealed tins. Take them to work, school, or a potluck party for a transportable treat.

Our Favorite Finds

Test Kitchens Professional Marian Cooper Cairns found these tasty surprises at our local supermarket.

* Pomegranate vinegar rich in antioxidants

* Silky dark chocolate, such as CocoaVia, enriched with cancer-fighting nutrients

* 100 Calorie Packs of cookies and cakes for a sweet splurge

* Seasoned almonds loaded with heart-healthy flavor

* Kashi granola bars for a quick source of fiber

Oatmeal-Pecan Snack Cookies

MAKES ABOUT 4 DOZEN

PREP: 20 MIN" BAKE: 14 MIN. PER BATCH, COOL: 10 MIN.

These nutritious cookies are great with a cup of cold low-fat milk for breakfast on the go. Store them in zip-top plastic freezer bags in the freezer for up to one month.

1¾ cups all-purpose flour

1¾ tsp. pumpkin pie spice

½ tsp. salt

½ tsp. baking soda

¼ cup butter, softened

6 oz. reduced-fat cream cheese, softened

1½ cups firmly packed dark brown sugar

½ cup egg substitute

1 tsp. vanilla extract

3 cups uncooked regular oats

¾ cup dried cherries

Vegetable cooking spray

½ cup chopped pecans

1. Preheat oven to 350°. Combine flour, pumpkin pie spice, salt, and baking soda.

2. Beat butter, cream cheese, and sugar at medium speed with an electric mixer until fluffy. Add egg substitute and vanilla, beating until blended. Gradually add flour mixture, beating at low speed just until blended. Stir in oats and dried cherries.

3. Drop dough by rounded tablespoonfuls onto baking sheets coated with cooking spray; gently flatten dough into circles. Sprinkle about ½ tsp. chopped pecans onto each dough circle, gently pressing into dough.

4. Bake, in batches, at 350° for 13 to 14 minutes or until a wooden pick inserted in centers comes out clean. Remove cookies from baking sheets to wire racks, and let cool 10 minutes.

Per cookie: Calories 97; Fat 2.6g (sat 1.2g, mono 0.9g, poly 0.5g); Protein 2g; Carb 16g; Fiber 1g; Choi 4mg; Iron 0.7mg; Sodium 68mg; Calc 17mg.

Carrot-Oatmeal-Pecan Snack Cookies: Prepare dough as directed through Step 2, stirring in 2 grated carrots with oats and cherries. Proceed with recipe as directed.

Per cookie: Calories 99; Fat 2.7g (sat 1.3g, mono 0.9g, poly 0.5g); Protein 2.1g; Carb 16.1g; Fiber 1g; Choi 5mg; Iron 0.7mg; Sodium 70mg; Calc 18mg.

Chocolate-Oatmeat-Pecan Snack Cookies: Prepare cookies as directed through Step 4. Break 4 (0.87-oz.) dark chocolate bars into pieces. Microwave chocolate pieces in a small microwave-safe bowl at HIGH 45 seconds to 1 minute or until melted and smooth, stirring at 15-second intervals. Spoon chocolate into a small zip-top plastic bag. Snip 1 corner of bag with scissors to make a tiny hole. Drizzle chocolate onto cookies. Let stand 1 hour or until set.

Note: For testing purposes only, we used CocoaVia Original Chocolate Bars.

Per cookie: Calories 109; Fat 3.1g (sat 1.7g, mono 0.9g, poly 0.5g); Protein 2.2g; Carb 17.1g; Fiber 1.1g; Choi 5mg; Iron 0.8mg; Sodium 68mg; Calc 17mg.

-SHANNON SLITER SATTERWHITE, M.S., R.D.

Good-for-You Pantry

Southern Living, Feb 2008 by Satterwhite, Shannon Sliter

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