3/4 cup quick-cooking oats, uncooked

1 and 1/2 cups of skim milk

2 eggs, beaten

3/4 cup of unsweetened applesauce

1 tablespoon of vegetable oil

1 and 1/4 cups of all-purpose flour

1 tablespoon of baking powder

1 tablespoon of sugar

1/2 teaspoon of salt

1/2 teaspoon of ground cinnamon

1 and 1/2 cups of blueberries

VEGETABLE COOKING SPRAY

Combine oats and milk in a medium bowl; let stand five minutes. Add eggs, applesauce, and oil to oat mixture, stirring well.

Combine flour, baking powder, sugar, salt, and cinnamon in a large bowl; add oat mixture to dry ingredients, stir until moistened.

For each pancake, pour 1/4 cup batter onto a hot griddle or skillet that has been covered with cooking spray. Add blueberries. Turn pancakes when tops are covered with bubbles and edges look cooked. Yield: 14 ( 4-inches) pancakes.

2 (6 ounce) lobsters, fresh or frozen, thawed

1 tablespoon grated cucumber, well drained

3 tablespoons reduced calorie mayonnaise

1/2 teaspoon vinegar

1/8 teaspoon onion powder

1/8 teaspoon dried whole dillweed

Dash of crushed red pepper

2 slices of bread

2 red leaf lettuce leaves

4 thin slices tomatoes

Cook lobster tails in boiling water 6 to 8 minutes or until done. Drain. Rinse with cold water. Split and clean tails. Cut lobster meat into 16 slices. Cover and chill.

Press cucumber between paper towels to remove excess moisture. Combine cucumber, mayonnaise, vinegar, onion powder, dillweed, and crushed red pepper; stir well. Cover and chill at least 1 hour.

Arrange bread on individual serving plates. Spread 2 teaspoons cucumber mixture on each slice of bread. Top each with a lettuce leaf, 2 tomato slices, and 8 slices of lobster. Top with remaining cucumber mixture. Makes 2 sandwiches.

1 and 1/2 pounds lean round steak (1/2-inch thick)

Vegetable cooking spray

1/2 cup chopped onion

1 clove garlic, minced

1 (8-ounce) can tomato sauce

1/4 cup Burgundy or other dry red wine

1 tablespoon vinegar

1 teaspoon brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 teaspoon ground cloves

1/4 teaspoon ground coriander

1/4 teaspoon crushed red pepper flakes

3 cups hot cooked fine egg noodles

Partially freeze steak; trim fat from steaks. Slice steak diagonally across grain into 1/4-inch strips. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add steak strips, chopped onion, and garlic; cook until steak is browned. Drain and pat dry with paper towels. Wipe pan drippings from skillet with a paper towel.

 Return steak mixture to skillet. Add tomato sauce and next 8 ingredients. Bring mixture to a boil; cover, reduce heat, and simmer 1 hour or until meat is tender, stirring occasionally. Serve over hot cooked noodles.

Serves 6.