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Preheat oven to 375ºF. Lightly spray a 9-x-9-x-2-inch square pan with vegetable oil spray.

Mix together brown sugar, oatmeal, 1 1/2 tablespoons flour and 1 teaspoon cinnamon. Add melted margarine to form crumb topping. Set aside.

In a large bowl, sift together remaining flour, baking powder, 1/2 teaspoon cinnamon and sugar. Set aside.

In a medium bowl, combine egg white, oil, milk, apple and va- nilla. Mix until well blended. Add to dry ingredients. Stir lightly, just until dry ingredients are moistened. Pour into pre- pared pan. Sprinkle topping over cake and bake 30 to 35 minutes.

Remove from oven, cut into 9 squares and serve hot.

Calories: 247 Protein: 4 g Carbohydrates: 40 g Total Fat: 8 g Saturated Fat: 1 g Polyunsaturated Fat: 4 g Monoun-

BAKED CHICKEN PARMESAN Serves 6

Vegetable oil spray

6 boneless chicken breast fillets (approximately 4 ounces each), skinned, all visible fat removed 4 slices whole-wheat bread

3/4 teaspoon garlic powder 1 1/2 teaspoons paprika

6 tablespoons grated Parmesan cheese 1 1/2 tablespoons finely chopped parsley 1/2 teaspoon thyme

1/2 cup low-fat buttermilk

2 tablespoons acceptable margarine, melted

TOMATO-MOZZARELLA SALAD Serves 4

1 medium red onion, very thinly sliced

4 large tomatoes, preferably vine-ripened or green- house, sliced about

1/2 inch thick

1/2 pound nonfat or part-skim mozzarella, thinly sliced or shredded

1/4 cup chopped fresh parsley

2 teaspoons finely chopped fresh basil 3 to 4 cloves garlic, minced

Black pepper to taste

2 tablespoons extra-virgin olive oil

Preheat oven to 450°F. Lightly spray with vegetable oil spray a rectangular baking sheet and a rectangular cake- cooling rack of a slightly smaller size.

Place rack onto baking sheet. Set aside.

Rinse chicken and pat dry. Set aside. Place bread in blender or the work bowl of a food processor. Process into fine crumbs.

Pour crumbs into a shallow bowl. Add garlic powder, pa- prika, cheese, parsley and thyme. Stir to mix well. Pour buttermilk into a shallow bowl.

Dip fillets into buttermilk, shake off excess and then dip into crumbs.

Place fillets on prepared rack. Drizzle each with a tea- spoon melted margarine.

Bake 15 minutes; turn fillets over and bake 10 minutes more.

Calories: 256 Protein: 30 g Carbohydrates: 11 g Total Fat: 10 g Saturated Fat: 3 g Polyunsaturated Fat: 2g Monounsaturated Fat: 3 g Cholesterol: 69 mg Sodium:

Place a layer of onion in a glass or ceramic serving dish. Cover with a layer of tomatoes and a layer of mozzarella. Sprinkle with some of the parsley, basil, garlic, salt, and pepper. Drizzle with a little oil and a splash of vinegar. Continue layering the rest of the ingredients (the number of layers will depend on the size of your dish). Refrigerate until well chilled.

Calories: 210 Protein: 20 g Carbohydrates: 16 g Total Fat: 8 g Saturated Fat: 1 g Polyunsaturated Fat: 1

SUGAR-DUSTED MOCHA BROWNIES Serves 12

1/2 cup all-purpose flour

1/2 cup unsweetened cocoa powder 1/2 teaspoon baking powder

4 tablespoons light margarine (1/4 cup) 1 tablespoon instant coffee crystals 1 cup sugar

Egg substitute equivalent to 2 eggs, or 2 eggs 1/4 cup prune baby food

2 teaspoons vanilla Vegetable oil spray

2 tablespoons powdered sugar Preheat oven to 350° F.

In a small bowl, combine flour, cocoa powder, and baking powder. Set aside. In a medium saucepan over medium-low heat, melt marga- rine.

Add coffee crystals and stir until dissolved. Remove from heat and let cool slightly.

Using a wooden spoon, add sugar, egg substitute, prune baby food, and vanilla to coffee mixture. Stir until well combined. Fold cocoa mixture into sugar mixture until well combined.

Spray an 8 × 8 × 2-inch cake pan with vegetable oil spray. Spoon batter into baking pan.

Bake, uncovered, for 18 to 20 minutes, or until a toothpick in- serted near the center comes out almost clean (it should have a few fudgy crumbs on it).

Cool brownies in the pan on a wire rack. Sift powdered sugar over brownies.

Cook’s Tip: For a decorative topping, place a doily on top of the brownies before sifting powdered sugar. Remove doily before cut- ting brownies.

Calories: 124 Protein: 2 g Carbohydrates: 25 g Total Fat: 2 g Saturated Fat: 1 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 1 g Cholesterol: 0 mg Sodium: 82 mg

For more yummy recipes that are low-fat and low-cholesterol as well as substitutions, visit The American Heart Association at www.deliciousdecisions.org/cb/index.html.

People with heartburn generally describe one or more of the following symptoms:

 a burning chest pain that begins at the breastbone and moves up to- ward the throat

 a feeling that food or liquid is coming back into the mouth or throat

 an acid or bitter taste at the back of the throat

 an increase in severity of pain behind the breastbone when lying down or bending over

Eating/Dietary Habits

 Eating foods such as citrus fruits, chocolate, peppermint, spearmint, tomatoes or tomato-based products, raw onions, garlic, black pepper, vinegar and fatty or spicy foods

 Drinking beverages such as coffee, citrus juices, and caffeinated, carbonated or alcoholic beverages

 Eating large portions

 Eating before bedtime Lifestyle habits

Certain positions  Being overweight

 Lying down, especially after eating  Smoking

 Bending over  Certain types of exercise/body positions

Medical reasons  Hectic lifestyle

 Pregnancy  Wearing restrictive clothing

 Hiatal Hernia

 Taking certain medications