• 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 lb. green beans, trimmed and cut into 2 inch pieces
• 1-1/2 Tbs. olive oil
• 1 lb. mushrooms, trimmed and sliced
• 1 tsp. Dijon mustard
• 2 Tbs. lemon juice

Place green beans in a steamer basket over boiling water. Cover saucepan and steam green beans 8-10 minutes or until tender. Transfer to a large serving bowl and keep warm. Heat oil in a heavy nonstick skillet over medium heat. Sauté mushrooms 8-10 minutes or until browned. Transfer mushrooms to green beans. Stir in mustard, lemon juice, and salt and pepper to taste.

Per serving: calories 113, fat 5.8g, 40% calories from fat, cholesterol 0mg, protein 4.6g, carbohydrates 14.7g, fiber 6.4g, sugar 3.4g, sodium 25mg, diet points 2.0.

• 1 Tbs. unsalted butter, melted
• 3 eggs, well beaten
• 1 lb. canned whole kernel corn, drained
• 1 lb. creamed corn
• 2 Tbs. all purpose flour
• 1 cup milk
• 1 tsp. sugar

Preheat oven to 350°F. Combine all ingredients in a bowl. Season with salt and pepper to taste. Mix thoroughly. Pour into a 9 inch buttered casserole dish. Place casserole dish in a larger roasting pan. Add enough hot water to come halfway up sides of dish. Bake uncovered 1 hour and 20 minutes, or until a knife inserted in center comes out clean.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 151, fat 4.9g, 27% calories from fat, cholesterol 78mg, protein 5.8g, carbohydrates 24.3g, fiber 2.3g, sugar 5.6g, sodium 319mg, diet points 3.5.

• 1 cup pineapple chunks
• 2 bananas, cut into 1 inch slices
• 2 oranges, peeled, white pith cut away and thinly sliced
• 1 cup red seedless grapes
• 1/2 cup plain yogurt
• 3 Tbs. honey
• 4 sponge cake shells

Combine all ingredients, except cake, in a mixing bowl and mix thoroughly. Chill 15-20 minutes before serving over cake shells.

Per serving: calories 336, fat 2.9g, 7% calories from fat, cholesterol 43mg, protein 5.2g, carbohydrates 77.9g, fiber 4.8g, sugar 63.8g, sodium 110mg, diet points 6.5.