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HUNTINGTON -- The New Year begins with one, two or sometimes more resolutions -- promises to change or do something different in the coming year.

It could be exercising, graduating, changing careers, finding employment, taking that dream vacation, spending more time with family and friends, quitting smoking and/or drinking, or just simply to tame the bulge, get fit and eat healthier.

Changing eating habits can be challenging; however, eating more fruits and vegetables instead of heavy-laden salty and greasy fries and/or chips is a start. Low-fat dishes and low-sugar desserts are also an added plus.

This tasty dish, taken from an issue of "Taste of Home" magazine, uses less sugar, salt and fat. It can also be prepared from leftover ham.

APPLE HAM SALAD

2 tablespoons mayonnaise

1/4 teaspoon prepared mustard

1/2 teaspoon honey

1/2 teaspoon lemon juice

Dash ground cloves

1/2 cup julienned fully cooked ham

1 small apple, diced

1 celery rib, sliced

Lettuce leaves, optional

1/4 teaspoon sesame seeds, toasted

In bowl, blend first five ingredients. Stir in ham, apple and celery. Cover; refrigerate one hour. Serve on bed of lettuce, if desired. Sprinkle with sesame seeds.

These recipes are also from a "Taste of Home" magazine, but put into my own collection:

ROMANO CHICKEN SUPREME

6 boneless skinless chicken breast halves

1/4 teaspoon salt

1 pound fresh mushrooms, chopped

1 tablespoon lemon juice

2 garlic cloves, minced

1 teaspoon dried basil

3 tablespoons butter

1/2 cup reduced-sodium chicken broth

2 tablespoons orange juice

1 cup soft bread crumbs

1/3 cup grated Romano cheese

In large skillet coated with nonstick cooking spray, brown chicken on both sides over medium heat. Transfer to a 13-by-9-by-2-inch baking dish coated with nonstick cooking spray; sprinkle with salt. In same skillet, sauté mushrooms, lemon juice, garlic and basil in butter. Stir in broth and orange juice; bring to boil. Reduce heat; simmer, uncovered, 2-3 minutes or until heated through. Spoon over chicken; sprinkle with bread crumbs and cheese. Bake, uncovered, at 400 degrees 20-25 minutes or until lightly browned and chicken juices run clear.

RICE MEDLEY

1 cup uncooked long grain rice

21/2 cups water

2 cups frozen peas, thawed

1 carrot, shredded

11/2 teaspoons salt-free herb seasoning

1 teaspoon low-sodium chicken bouillon granules

1 teaspoon lemon juice

In large saucepan, combine first six ingredients; bring to boil. Reduce heat; cover and simmer 15 minutes or until rice is tender. Remove from heat; add lemon juice. Fluff with fork.

TURKEY MEATLOAF

2 pounds ground turkey breast

1 cup quick-cooking oats

1 medium onion, chopped

1/2 cup shredded carrot

1/2 cup skim milk

Egg substitute equivalent to 1 egg

2 tablespoons ketchup

1 teaspoon garlic powder

1/4 teaspoon pepper

TOPPING:

1/4 cup ketchup

1/4 cup quick-cooking oats

In large bowl, combine first nine ingredients; mix well. Press into 9- by 5- by 3-inch loaf pan that has been coated with nonstick cooking spray. Combine topping ingredients; spread over loaf. Bake, uncovered, at 350 degrees for 65 minutes or until juices run clear.

LOW-FAT BLUE CHEESE DRESSING

1 cup (8 ounces) fat-free cottage cheese

1 cup (8 ounces) nonfat plain yogurt

2 tablespoons chopped onion

1 garlic clove, minced

1 tablespoon crumbled blue cheese

In blender or food processor, combine first four ingredients; process until smooth. Stir in blue cheese. Store, covered, in refrigerator.

MUSHROOM POTATOES

1 (103/4-ounce) can low-fat condensed cream of mushroom soup, undiluted

1/2 cup skim milk

1 large onion, chopped

4 medium potatoes, peeled, diced and cooked

Paprika

In bowl, combine soup, milk and onion. Stir in potatoes. Pour into 11/2-quart baking dish coated with nonstick cooking spray. Sprinkle with paprika. Bake, uncovered, at 350 degrees for 30 minutes or until bubbly.

The following fat-free bread and sugar-free dessert are from "Our Favorite Recipes: 130th Anniversary of Milton Baptist Church:"

HOT ROLLS

1/2 cup Crisco

1/4 cup applesauce

1/4 cup Splenda

1/2 cup sugar (less 1 teaspoon for yeast)

2 teaspoons salt

1 egg plus 1 extra egg white

1 cup hot water

1 cup cold water

2 packages yeast

1/2 cup warm water

61/2 cups flour

Mix first four ingredients. Add eggs and hot water, then cold water. Mix yeast in warm water and teaspoon sugar. Pour in other mixture. Add flour; mix well. Refrigerate about 3 hours. Knead dough and put back in refrigerator until ready to use. Make as you want to and let rise about 3 hours. Bake at 350 degrees 12-15 minutes or until brown.

APPLESAUCE CAKE

1 stick butter, melted

11/2 cups unsweetened applesauce

1 egg, beaten

1/2 teaspoon cinnamon

1/4 teaspoon cloves

4 packages Sweet 'N Low

3 teaspoons vanilla

1 teaspoon soda

2 cups self-rising flour

11/2 cups chopped dates

1/2 cup chopped nuts

Blend together first three ingredients. Mix flour, soda, spices and sweetener. Add together; mix well. Stir in vanilla, dates and nuts. Pour into well-greased, floured tube pan. Bake at 350 degrees 40 minutes.

Courtesy of Brenda Lucas

Turkey meatloaf, mushroom potatoes and salad with low-fat blue cheese dressing makes a good healthy meal.

Courtesy of Brenda Lucas

Apple Ham Salad is a good way to use leftover ham and is also low in sugar, salt and fat.