• 1-1/2 lbs. turkey breast fillets
• 1/3 cup seasoned breadcrumbs
• 2 Tbs. grated Parmesan cheese
• 1 Tbs. virgin olive oil
• 1/2 cup onion, chopped
• 1 clove garlic, crushed

Place turkey fillets between two sheets of waxed paper and pound lightly with a mallet or other heavy flat object to flatten to 1/2 inch thickness. Combine breadcrumbs, Parmesan and salt and pepper to taste in a shallow pie pan. Dredge turkey in breadcrumbs, pressing lightly to adhere. Heat oil in a heavy nonstick skillet over medium high heat. Sauté turkey 3-4 minutes per side or until golden. Transfer to a platter, set aside and keep warm. Sauté onions and garlic 3-4 minutes or until softened. Serve onions over turkey.

Per serving: calories 265, fat 6.8g, 23% calories from fat, cholesterol 17mg, protein 12.5g, carbohydrates 38.7g, fiber 2.6g, sugar 19.5g, sodium 635mg, diet points 5.8.

The recommended wine is: Sauvignon Blanc.

• 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.

• 4 slices French bread, 1/2 inch thick, toasted and hot
• 1 clove garlic, halved
• 1 Tbs. plus 1 tsp. olive oil

Lightly rub one side of hot toast with cut side of garlic clove. Drizzle with oil and season with salt and pepper to taste. Serve warm.

Per serving: calories 110, fat 5.3g, 43% calories from fat, cholesterol 0mg, protein 2.3g, carbohydrates 13.3g, fiber 0.8g, sugar 0.3g, sodium 152mg, diet points 3.0.