cooking spray
4 boneless, skinless chicken breasts (2 lb)
2 shallots (rinsed)
1 leek (rinsed)
3 tablespoons unsalted butter
1/2 cup cider vinegar
1/2 cup maple syrup
1/4 teaspoon ground nutmeg
1/2 cup dried cranberries 1/2 cup panko (Japanese bread crumbs)
1/3 cup slivered almonds
1/4 teaspoon kosher salt
1/8 teaspoon pepper

1. Preheat oven to 450°F. Coat 2-quart baking dish with cooking spray. Place chicken in dish; bake 20 minutes. While chicken bakes, chop shallots coarsely; slice bulb and lower leaves of leeks finely (1/2 cup). Place butter in small bowl to soften.
2. Combine in small saucepan, vinegar, syrup, nutmeg, shallots, and leeks; bring to a boil on medium-high.
3. Reduce heat to medium-low; cook 10 minutes or until liquid is thickened and has reduced by about one-half. Stir remaining ingredients into butter until blended.
4. Remove chicken from oven. Pour hot maple sauce evenly over chicken; sprinkle with cranberry topping. Bake 5–10 more minutes or until internal temperature reaches 165°F. Use a meat thermometer to accurately ensure doneness. Serve.

CALORIES (per 1/4 recipe) 520kcal; FAT 17g; CHOL 115mg; SODIUM 190mg; CARB 52g; FIBER 3g; PROTEIN 38g; VIT A 15%; VIT C 6%; CALC 10%; IRON 15%

1 bag fresh baby spinach leaves (5–6 oz)
1 (15-ounce) can cut beets (well drained)
1 (11-ounce) can mandarin oranges in light syrup (about 1 cup), well drained
1/4 cup poppy seed dressing

1. Place spinach in salad bowl.
2. Add remaining ingredients; toss and serve.

CALORIES (per 1/4 recipe) 150kcal; FAT 5g; CHOL 0mg; SODIUM 400mg; CARB 26g; FIBER 4g; PROTEIN 2g; VIT A 40%; VIT C 40%; CALC 6%; IRON 20%