CHARLESTON, W.Va. -- In another time and place, for most of your mothers and grandmothers, and possibly you yourself, beef stroganoff was the go-to, company's-coming-to-dinner entrée.

Today's recipe is a poultry version that I adapted for my daughter-in-law, who doesn't eat beef. It comes together as a quick and easy stir-fry and was just as tasty as with beef.

The original beef recipe, a healthier version of any other at the time, was given to me several years ago by a dietitian when we were doing demonstrations for the Culinary Hearts Courses as volunteers with the American Heart Association.

This stroganoff has reduced-fat sour cream and no canned cream soup. Expect the sauce to be a little thin at first, but it will thicken as the dish cools, especially if mixed with noodles.

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If candy has become like a member of your family, you might be craving a sugar-free version this season. The two candies below are repeats from my old Recipe Connection column.

Back then, I had been asked to come up with an Almond Joy for a diabetic with a sweet tooth for coconut. Today's recipe is the result, reported to be the "real thing."

But maybe not as real as what University of Charleston's master chocolatier, executive chef Paul Smith, could concoct.

I never knew we had a true chocolatier in our midst until Smith recently showcased his exceptional chocolate talents in an open-to-the-public holiday event at the campus, one that would be possible for those even watching their diets to attend.

Remember, we do live in a real world, exposed to chocolate and all manner of food that somehow wrongly gets lumped into "bad for us," "good for us" and "feeling guilty" about consuming.

There really isn't any food that isn't acceptable when approached with moderation and selectivity.

Smith's one-bite-size treats ranged from expected flavors to a partnering of ingredients for the adventuresome, such as chocolate truffles of curry to slivers of crisp bacon to be dipped into melted chocolate.

By the way, the majority of the offerings were antioxidant-rich dark chocolate and one or two thoughtful selections were all that was needed to satisfy. Something to watch for is the notice that UC and Smith will repeat their chocolate-themed open house for Valentine's Day.

For homemade Almond Joys, the filling is traditionally bound with corn syrup, so a substitute had to be found.

I turned to Pat Burchett, owner of Celebrations, Etc. Sugar-free fondant was suggested as the sweetener, replacing corn syrup, and I worked out the rest. As a bonus, Burchett shared her directions for sugar-free peanut butter cups.

Celebrations, Etc. is at 518 D St. in South Charleston. Phone 304-744-8854. It carries all the specialty items, including plastic molds and papers you will need for the candy recipes.

Chicken Stroganoff Stir-fry

Makes 8 servings.

Sauce:

     1 1/4     cups chicken broth

     1    cup light sour cream

     2     tablespoons flour

     1     tablespoon ketchup

     1/2     teaspoon salt

     1/4     teaspoon pepper

Stir-fry:

     1     pound chicken breast tenderloin, cut bite-size for stir fry

     McCormick reduced-sodium Montreal Chicken seasoning

     1     tablespoon peanut or canola oil

     4    to 6 green onions, thinly sliced on diagonal

     8     ounces fresh sliced mushrooms

     Hot cooked whole-wheat or whole-grain noodles or favorite pasta -- optional (may mix cooked noodles or pasta with a little butter or buttery spread and fresh chopped parsley)

COMBINE all sauce ingredients, whisking until smooth; set aside.

SPRINKLE chicken with seasoning to taste; set aside.

HEAT oil in skillet or wok; stir-fry onions and mushrooms until mostly tender and liquid mostly reduced.

ADD chicken and cook and stir until no longer pink; stir reserved sauce and add to skillet; cook and stir until heated through and thickened. No need to boil.

SERVE over cooked noodles, if desired.

Nutrition information: Per 1/8 recipe, no noodles: 130 calories, 45 calories from fat, 5 grams fat, 2.5 grams saturated fat, 40 milligrams cholesterol, 280 milligrams sodium, 6 grams carbohydrates, less than 1 gram fiber, 16 grams protein.

Sugar-Free Almond Joy/Mounds

Yield amount varies.

     1/2  cup sugar-free fondant

     4 1/2     teaspoons fat-free half and half or skim milk

     4     drops coconut oil

     1/2  cup candy-making coconut

     Sugar-free chocolate coating, melted

     Whole unsalted almonds

MIX fondant and cream until smooth and lump-free.

STIR in oil and coconut, blending well.

BRUSH desired bar mold with coating of melted chocolate and allow to set (in freezer for a few seconds works well).

FILL with coconut mixture, top with an almond or two; cover top with melted chocolate.

REMOVE from mold when chocolate has set.

Note: For Mounds, omit almonds. Recipe may be increased to amount desired.

Sugar-Free Peanut Butter Cups

Yield amount varies.

     1/4  cup peanut butter (your choice -- reduced-fat, natural, regular)

     1/4  cup dry sugar-free vanilla instant pudding

     "Reese's Cup" paper shells

     Sugar-free chocolate coating, melted

MIX peanut butter with instant pudding until smooth.

BRUSH candy paper shells with melted chocolate, covering bottom and sides of paper; allow to set (a few seconds in the freezer works well).

FILL shells with peanut butter mixture and cover peanut butter mixture with melted chocolate.

ALLOW top chocolate to set.

Note: Recipe may be increased to amount desired.

Reach Judy Grigoraci at ...@suddenlink.net.