Classic Layered Salad
(serves 8)

8 c. chopped iceberg lettuce
1 small red onion, sliced thin and separated into rings, or diced
1 10oz. pkg. frozen peas, thawed
1 6oz. pkg. smoked ham, chopped (or 8 slices cooked bacon, crumbled)
3/4 c. low or no-fat mayonnaise or salad dressing
1/4 c. grated Parmesan cheese
1 Tbsp. sugar or Splenda
1 c. grated or crumbled cheddar or mix of cheeses
2 small tomatoes, chopped

Layer lettuce, onions, peas, and ham in a large straight-sided clear glass serving bowl. Mix the mayonnaise, Parmesan cheese, and sugar. Spread over the salad to seal; then cover. Refrigerate several hours or overnight. Top with the cheese and tomatoes just before serving. If tossing, toss gently.

Optional addition: 4 chopped hard cooked eggs added in the layers before the mayonnaise.

Recipe from kraftfoods.com and mkh

Lemon Meringue Cookies
(makes 24 cookies)

2 large egg whites
1/8 tsp. salt
2/3 c. sugar
1 tsp. finely grated lemon zest
1 tsp. vanilla extract

Preheat oven to 400°F. Line 2 baking sheets with baking parchment and set aside.

Beat egg whites and salt in a small bowl at high speed until frothy. With mixer still at high speed, add sugar gradually and continue beating until meringue peaks stiffly (about 4 minutes). Beat in vanilla, then by hand fold in lemon zest.

Drop meringue from rounded teaspoon onto prepared baking sheets, spacing 2 inches apart. Put it in the oven, immediately turn oven off and let cookies remain in the oven for 2 hours (can be left overnight).

Peel meringue off parchment and store in airtight container.

Recipe from “Good Morning America Cut the Calories Cookbook”