• 1-1/4 lbs. boneless skinless chicken breast halves
• 1 Tbs. plus 1 tsp. unsalted butter
• 1/3 cup orange marmalade
• 2 Granny Smith apples, peeled, cored and chopped
• 1/4 cup chicken stock

Season chicken breasts with salt and pepper to taste. Melt butter in a heavy nonstick skillet over medium-high heat. Sauté chicken breasts 4 minutes per side. Remove skillet from heat. Reduce heat to medium low. Stir marmalade into skillet, turning chicken to coat thoroughly. Return skillet to heat and cook 1-2 minutes, turning chicken occasionally until glazed. Transfer chicken to a platter and keep warm. Add apples and stock to same skillet, stirring with a wooden spoon to deglaze. Simmer 4 minutes or until apples are tender and sauce has thickened slightly. Serve chicken with apples.

Per serving: calories 302, fat 5.9g, 18% calories from fat, cholesterol 93mg, protein 33.3g, carbohydrates 29.2g, fiber 2.1g, sugar 26.5g, sodium 156mg, diet points 6.6.

The recommended wine is: Sauvignon Blanc.

• 1 cup long grain brown rice, rinsed and drained
• 2-1/2 cups water
• 1 tsp. unsalted butter

Combine brown rice and water and a dash of salt in heavy saucepan. Bring to a boil over medium high heat. Boil 5 minutes. Lower heat as low as possible. Cover pan tightly and let rice simmer 45 minutes without lifting lid. After 45 minutes, turn off the heat, and let stand covered 10 minutes. Add butter, fluff with a fork and serve seasoned with pepper to taste.

Per serving: calories 180, fat 2.3g, 12% calories from fat, cholesterol 3mg, protein 3.7g, carbohydrates 35.7g, fiber 1.6g, sugar 0.3g, sodium 8mg, diet points 4.0.

• 2 tsp. unsalted butter
• 1 clove garlic, crushed
• 1 green bell pepper, seeded and chopped
• 1 red or yellow bell pepper, seeded and chopped
• 1 lb. zucchini, cut into thin strips
• 1 cup recipe-ready crushed tomatoes

Melt butter in a heavy nonstick skillet over medium high heat. Sauté garlic and bell peppers 3 minutes or until peppers begin to soften. Stir in zucchini, tomatoes, and salt and pepper to taste. Cook 3-4 minutes or until zucchini is tender.

Per serving: calories 56, fat 2.2g, 31% calories from fat, cholesterol 5mg, protein 2.3g, carbohydrates 8.7g, fiber 2.4g, sugar 4.7g, sodium 93mg, diet points 1.3.

• 3/4 cup all purpose flour
• 1/2 tsp. baking powder
• 1/4 cup unsalted butter or margarine
• 1 Tbs. plus 2 tsp. sugar
• 1/2 tsp. almond extract
• 1/2 tsp. vanilla extract
• wax paper
• 1 Tbs. plus 1 tsp. red raspberry preserves

Preheat oven to 350°F. Combine flour and baking powder in a bowl. Cut in butter and remaining ingredients, except preserves. Form dough into a ball. Pinch small pieces of dough and roll into balls. Place balls between 2 sheets of wax paper. Using a rolling pin, roll each into a circle, 1/8 inch thick. Remove top sheet of wax paper. Dot the center of each circle with 1/4 tsp. preserves. Fold cookie in half and pinch ends together. Remove cookies from bottom piece of wax paper and place on a nonstick or lightly oiled cookie sheet. Bake 12 minutes or until bottoms are lightly browned.

Per serving: calories 219, fat 11.7g, 48% calories from fat, cholesterol 31mg, protein 2.4g, carbohydrates 26.4g, fiber 0.7g, sugar 9.9g, sodium 5mg, diet points 5.7.