• 1-1/3 cups dried breadcrumbs
• 2 Tbs. plus 2 tsp. all purpose flour
• 1/2 tsp. salt (optional)
• 1/2 tsp. pepper
• 2 lbs. chicken pieces
• 1/3 cup buttermilk
• nonstick olive oil spray

Preheat oven to 400°F. Combine first 4 ingredients in a large heavy plastic bag and set aside. combine chicken pieces and buttermilk in a large bowl. Let stand 10 minutes. Drain buttermilk from chicken. Place chicken, 2 pieces at a time, in plastic bag. Shake well to coat chicken. Arrange chicken on a shallow baking sheet. Bake 25 minutes. Turn and bake another 25 minutes, or until chicken is cooked throughout.

Per serving: calories 410, fat 4.8g, 11% calories from fat, cholesterol 132mg, protein 57.4g, carbohydrates 29.9g, fiber 1.1g, sugar 1.0g, sodium 458mg, diet points 8.9.

The recommended wines are: Sauvignon Blanc, Zinfandel, or White Zinfandel.

• 1 lb. small new potatoes, peeled
• 10 ounces frozen tiny peas
• 2 Tbs. unsalted butter
• 1 tsp. all purpose flour
• 3/4 cup heavy cream
• 1/8 tsp. cayenne pepper

Place potatoes in a steamer basket over boiling water. Cover pan and steam about 8 minutes or until almost cooked through. Add peas to steamer and steam another 3-4 minutes, or until peas are tender. Drain. While potatoes and peas are cooking, melt butter in a heavy saucepan over medium heat. Whisk in flour and cook 1-2 minutes, stirring frequently. Do not brown. Slowly whisk in cream. Bring to a boil. Reduce heat to low and simmer 5 minutes, stirring frequently, until sauce is thickened. Season with salt and cayenne pepper to taste. Stir potatoes and peas into sauce and stir over low heat until mixed thoroughly and hot.

Per serving: calories 361, fat 22.6g, 55% calories from fat, cholesterol 77mg, protein 6.8g, carbohydrates 34.7g, fiber 6.0g, sugar 6.3g, sodium 84mg, diet points 8.4.

• 1/2 lb. zucchini, cut into 1/2 inch slices
• 1/2 lb. small yellow squash, cut into 1/2 inch slices
• 1 red bell pepper, seeded and cut into 1 inch pieces
• 2 Tbs. Italian dressing

Place vegetables in a steamer basket over boiling water. Cover pan and steam 5 minutes or until almost tender. Transfer to a serving bowl, add dressing and toss.

Per serving: calories 55, fat 3.7g, 55% calories from fat, cholesterol 0mg, protein 1.5g, carbohydrates 5.3g, fiber 1.6g, sugar 3.2g, sodium 62mg, diet points 1.6.

• 1/4 cup all purpose flour
• 1-3/4 cups sugar
• 1/2 tsp. salt
• 1/2 cup unsalted butter, melted
• 3 eggs, lightly beaten
• 1 cup buttermilk
• 1/2 tsp. vanilla extract
• 1 tsp. lemon peel, grated (optional)
• 1 frozen 9 inch pie shell, unbaked
• 1/4 tsp. cinnamon
• 1/8 tsp. nutmeg

Preheat oven to 350°F. Sift flour, sugar and salt together in a mixing bowl. Whisk in melted butter and beaten eggs until mixed thoroughly. Add in next 3 ingredients and mix thoroughly. Pour mixture into pie shell and dust with cinnamon and nutmeg. Bake 50-55 minutes until filling is just set and golden.

This recipe serves 6 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 6 only.

Per serving: calories 538, fat 24.9g, 41% calories from fat, cholesterol 136mg, protein 5.7g, carbohydrates 74.9g, fiber 0.4g, sugar 60.9g, sodium 260mg, diet points 13.2.