• 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 tsp. olive oil
• 3/4 lb. zucchini, cut into 1/4 inch slices
• 3/4 lb. yellow squash, cut into 1/4 inch slices
• 3 green onions, sliced
• 1/4 cup chicken stock or water

Heat oil in a heavy nonstick skillet over medium high heat. Sauté zucchini, yellow squash and onions 2 minutes, stirring frequently. Add stock and salt and pepper to taste. Continue to sauté another 2-3 minutes, or until squash is tender and liquid is evaporated.

Per serving: calories 71, fat 1.6g, 18% calories from fat, cholesterol 0mg, protein 3.3g, carbohydrates 12.9g, fiber 3.7g, sugar 8.5g, sodium 56mg, diet points 1.3.

• 4 bananas, cut in half lengthwise
• 1/4 cup brown sugar
• 1 Tbs. plus 1 tsp. unsalted butter
• 2 cups lowfat vanilla yogurt
• 1/2 cup pineapple topping

Turn on broiler. Arrange bananas in a shallow baking dish. Sprinkle with brown sugar. Dot with butter. Place under broiler 2-3 minutes or until brown sugar is bubbly and bananas are glazed. Serve bananas with a dollop of yogurt and pineapple topping.

Per serving: calories 459, fat 6.2g, 12% calories from fat, cholesterol 16mg, protein 8.5g, carbohydrates 99.5g, fiber 4.6g, sugar 92.4g, sodium 115mg, diet points 9.3.

• 1 cup jasmine rice
• 1-3/4 cups water
• 1 lemon, rind grated, 1 Tbs. lemon juice reserved
• 1/2 tsp. dill weed
• 1 Tbs. fresh parsley, minced, or 1 cup dried
• 2 Tbs. unsalted butter

Spray rice cooker pan with nonstick cooking spray. Add rice, water and salt to taste. Stir in remaining ingredients. Cover and cook about 20 minutes, or until rice cooker shuts off. Allow to stand, covered, 10 minutes more before serving.

This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 only.

Per serving: calories 238, fat 6.1g, 23% calories from fat, cholesterol 16mg, protein 3.7g, carbohydrates 42.3g, fiber 2.2g, sugar 1.1g, sodium 6mg, diet points 5.3.