1 tsp. minced garlic

1/4cup lemon juice

1/4 cup flour

2 Tbsp. olive oil

1/3 cup capers

1 can artichoke hearts (packed in water, not oil)

1 package sliced mushrooms

Coat chicken with flour. In a large skillet, cook garlic and oil over moderate heat, stirring constantly, until garlic is pale gold. Add chicken and brown 2-3 minutes on each side. Add lemon juice, artichokes, capers and mushrooms. Simmer, covered, for about 30-35 minutes. Turn and baste the chicken occasionally. Cook until chicken juices run clear.

6 servings, 4.5 POINTS each - 4 servings, 6.5 POINTS each

1 cup Reduced Fat Bisquick

1/2 cup skim milk

1/4 cup egg substitute (or 3 egg whites)

2 cups frozen mixed veggies, thawed

Optional: I usually throw in a jar of sliced mushrooms

2 cups cooked, chopped white chicken meat

2 cans fat-free Cream of Mushroom soup

Preheat oven to 400. Spray a casserole dish with cooking spray. Mix together veggies, chicken, and soup. Pour into casserole dish. In another bowl, mix Bisquick, milk, and egg. Pour over the top of the chicken mixture. Bake for about 30 minutes or until the crust is golden.

1 pound ground round

1 15oz can chunky Italian-style tomato sauce

1 10oz can refrigerated pizza crust dough

6 1oz slices part-skim mozzarella cheese

Cook meat in a skillet over medium-high heat until browned, stirring until it crumbles. Drain any grease. Add tomato sauce and cook until heated. While the meat cooks, spray cooking spray on a 13x9 baking pan. Unroll pizza dough and press into the bottom and halfway up the sides of the baking pan. Line the bottom of the crust with three slices of the mozzarella cheese. Top with meat and tomato mixture. Bake, uncovered, at 425 degrees for 12 minutes. Top with remaining 3 cheese slices and bake and additional 5 minutes or until the crust is browned and the cheese melts.

8 jumbo pasta shells

1 1/2 cups tomato sauce

2 egg whites, lightly beaten

1 1/2 cups reduced-fat Ricotta cheese

1 small skinless chicken breast, cooked and cubed (good use of leftover chicken)

1 cup frozen chopped spinach, thawed and with extra water squeezed out

1 tsp. garlic powder

1 Tbsp. Italian seasoning

1 cup reduced-fat mozzarella cheese, shredded

2 Tbsp. Parmesan cheese, grated

Preheat oven to 350. Cook the pasta shells in boiling water. Drain and rinse under cold water to stop them cooking further. Coat a 13x9 inch pan with cooking spray. Spread 1/2 cup of tomato sauce over the bottom of the pan.

For the filling, in a large bowl stir together the egg whites, Ricotta cheese, cubed chicken, spinach, garlic powder, and the Italian seasoning. Stir in 1/4 cup mozzarella cheese and 1 Tbsp. Parmesan cheese. Spoon the filling into the shells and place the filled shells in a single layer in the baking dish. Spread the remaining tomato sauce on top of the shells. Sprinkle the shells with the remaining cheeses. Bake about 30 minutes.

1 can tuna in water, drained

1 cup macaroni, uncooked

1 onion, chopped

1 can peas, drained (baby peas if possible)

1 can reduced fat Cream of Mushroom soup

1 cup skim milk

6 Tbsp. reduced fat cheddar cheese, shredded

In a casserole dish, stir together the tuna, macaroni, onion, peas, mushroom soup, and milk. Make sure the sauce covers the macaroni. Sprinkle with the cheddar cheese. Cover and bake at 350 for 1 hour.

3/4 cup light honey mustard dressing

1/8 tsp. salt

1/8 tsp. pepper

2 tsp. dill weed, freshly chopped

1 medium scallion, finely sliced (or finely chopped onion or chopped green onion)

1 cup corn flake crumbs

1 pound boneless, skinless chicken breasts (four 4oz halves)

Preheat oven to 425. Coat a baking pan with cooking spray. In a small bowl, combine honey mustard dressing, salt, pepper, dill and scallions. Remove 1/3 cup of the mixture and set it aside. Put corn flake crumbs into a shallow bowl. Dip the chicken breasts into the honey mustard mixtures and then into the corn flake crumbs. Place each breast into the baking pan. Bake uncovered until the chicken is golden and no longer pink inside, about 15 minutes. Drizzle remaining Honey mustard dressing mixture over the chicken breasts and serve.

Do not forget to coat the pan with PAM - otherwise the chicken will burn on the bottom and stick to the pan! I used dried dill weed and it didn't seem to add anything.

2 cups cooked turkey, chopped

1 large carton Egg Beaters (or other egg substitute)

1/2 cup 2% sharp cheddar cheese

1 tsp. garlic

1 bag chopped broccoli, cooked and finely chopped

1 Tbsp. Italian bread crumbs

Spray a pie plate with cooking spray. Sprinkle the plate with the breadcrumbs, shaking around to coat the plate. Combine all the other ingredients. Pour into the pie plate. Bake at 350 for 25-35 minutes or until set.