Taken from: At Home with Richard Simmons

INGREDIENTS:

2 boneless, skinless chicken breasts

1 envelope taco seasoning

You're favorite type of lettuce

2 large tomatoes, diced

1/2 cup celery, diced

1/2 cup low-fat mozzarella cheese or taco cheese

1 green pepper, washed and sliced

No-fat sour cream

DIRECTIONS:

1. Take your chicken breasts and coat them with the taco seasoning.

2. Grill on a bbq grill or broil in your oven.

3. When cooked completely, cut into slices and toss with the lettuce, celery, green peppers and tomatoes, then

Sprinkle the cheese on the top.

Serve with warm rolls and the sour cream on the side to dip your salad in.

Taken from: Great Vegetarian Recipes

2 packages chopped frozen spinach, 10-oz size -- thawed and drained

32 ounces spaghetti sauce

3 cans 8 oz tomato sauce

1 pound box of lasagna noodles

20 ounces shredded mozzarella

10 ounces shredded cheddar cheese

32 ounces small curd cottage cheese

3 eggs

Preheat oven to 350 degrees. Thoroughly drain spinach. Mix together spinach, cottage cheese and eggs in

Medium bowl. Set aside. Set aside one can of the sauce. Set aside8 ounces of mozzarella cheese. In large

Roasting pan (about 11Wx16Dx3H), layer the ingredients (about 3-4 layers) in the following order: spaghetti and

Tomato sauce, lasagna noodles, spinach mixture, mozzarella cheese, and cheddar cheese. Finish off the top with

Reserved tomato sauce. Sprinkle on reserved mozzarella cheese. Bake for 45minutes or until a knife or fork can

Easily be inserted in noodles. Allow firming for 15minutes before serving. NOTES: Recipe is great for company.

Leftovers can be frozen for convenient meals later.