• 1-1/2 lbs. boneless skinless chicken breast halves
• waxed paper
• 1/2 cup lowfat buttermilk
• 2 Tbs. grated Parmesan cheese
• 3/4 cup seasoned breadcrumbs
• 1 Tbs. plus 1 tsp. all purpose flour
• 1/4 cup olive oil
• 2 cloves garlic, crushed

Place chicken between two sheets of waxed paper and pound lightly with a mallet or other heavy flat object to flatten to 1/4 inch thickness. Combine buttermilk and Parmesan in a bowl. Place breadcrumbs on a piece of waxed paper. Dust chicken with flour and season with salt and pepper to taste. Dip both sides of chicken in buttermilk mixture. Dredge both sides of chicken in breadcrumbs. Heat oil in a heavy nonstick skillet over medium-high heat. Sauté garlic 1 minute. Discard garlic and sauté chicken 4-5 minutes, or until golden. Turn and sauté another 3-4 minutes, or until browned and chicken is cooked throughout.

Per serving: calories 423, fat 17.2g, 37% calories from fat, cholesterol 102mg, protein 44.8g, carbohydrates 19.8g, fiber 1.0g, sugar 2.3g, sodium 782mg, diet points 10.2.

The recommended wines are: Sauvignon Blanc, Fumé Blanc, or Chianti.

• 1-1/2 lbs. asparagus, tough ends discarded
• 1/4 cup fat-free Italian dressing
• 2 Tbs. chopped pimento

Place asparagus in a steamer basket over boiling water. Cover saucepan and steam 5-7 minutes, or until asparagus is tender. Rinse under cold water. Drain thoroughly. Arrange asparagus spears in a shallow dish. Pour dressing over asparagus and toss gently. Top with pimento.

Per serving: calories 46, fat 0.4g, 6% calories from fat, cholesterol 0mg, protein 3.9g, carbohydrates 9.0g, fiber 3.7g, sugar 4.6g, sodium 149mg, diet points 0.7.

• 3/4 cup eggplant, peeled and diced
• 3/4 cup zucchini, sliced
• 1/4 tsp. salt (optional)
• 1/4 lb. linguine
• olive oil spray
• 1/2 cup onion, diced
• 1 clove garlic, crushed
• 3/4 cup recipe-ready crushed tomatoes
• 1 Tbs. tomato paste
• 1-1/2 tsp. Italian herb seasoning
• 1/8 tsp. pepper
• 2 ounces mozzarella cheese, shredded

Combine eggplant and zucchini in a colander and sprinkle with half the salt. Let sit 20 minutes. Rinse thoroughly under cold water. Drain and pat dry. Cook linguine in boiling water until al dente. Drain and keep warm. Spray oil in a heavy nonstick skillet and heat over medium high heat. Sauté eggplant, zucchini, onions and garlic for 3 minutes. Stir in remaining ingredients, except pasta and cheese, and mix thoroughly. Reduce heat to low and simmer 20 minutes or until vegetables are tender. Combine pasta with vegetables in a serving bowl and toss. Sprinkle with mozzarella.

Per serving: calories 260, fat 3.6g, 12% calories from fat, cholesterol 8mg, protein 11.7g, carbohydrates 45.9g, fiber 3.3g, sugar 5.1g, sodium 180mg, diet points 5.3.

The recommended wines are: Fumé Blanc, Beaujolais, or Chenin Blanc.

• 1 tsp. unsalted butter
• 2 Jonathan apples, cored and cut into 1/4 inch slices
• 4 Bosc pears, cored and cut into 3/4 inch slices
• 1/2 tsp. ground allspice
• 1/2 tsp. lemon zest
• 2 cups vanilla fat-free ice cream

Melt butter in a heavy nonstick skillet over medium high heat. Sauté apples 2 minutes, stirring frequently. Add pears and sauté another 2 minutes. Sprinkle with remaining ingredients, except ice cream. Sauté another 2-3 minutes or until apples and pears are tender. Serve over ice cream.

Per serving: calories 221, fat 1.8g, 7% calories from fat, cholesterol 5mg, protein 7.1g, carbohydrates 47.5g, fiber 6.9g, sugar 40.0g, sodium 84mg, diet points 3.7.