Ingredients

2 medium tomatoes (rinsed)
1 3/4 lb boneless, skinless chicken breasts
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons canola oil
6 tablespoons sun-dried tomato pesto
1/2 cup shredded Italian-blend cheese

Steps

1. Cut six 1/4-inch-thick slices from tomato; set aside.
2. Trim excess fat from chicken; cut chicken into six equal pieces (squares). Season with salt and pepper (wash hands). Preheat large sauté pan on medium-high 2–3 minutes.
3. Place oil in pan; swirl to coat. Place chicken in pan (wash hands); cook 4–5 minutes on each side, turning only once, or until golden.
4. Reduce heat to medium-low. Top each with 1 tablespoon pesto, 1 tomato slice, and then 2 tablespoons cheese.
5. Cover and cook 10–12 minutes or until cheese melts and internal temperature of chicken reaches 165°F. Use a meat thermometer to accurately ensure doneness. Serve.

CALORIES (per 1/4 recipe) 360kcal; FAT 17g; CHOL 120mg; SODIUM 730mg; CARB 6g; FIBER 1g; PROTEIN 45g; VIT A 10%; VIT C 25%; CALC 15%; IRON 10%

Ingredients
2 tablespoons butter
8 ounces three-color cole slaw mix
3/4 cup cole slaw dressing
1 1/4 cups shredded Cheddar-Jack cheese, divided
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup plain bread crumbs

Steps

1. Preheat oven to 400°F. Cut butter into small pieces while placing in medium bowl; set aside to soften.
2. Combine in a large bowl, cole slaw mix, dressing, 1 cup of the cheese, salt, and pepper; mix well until blended. Spoon mixture evenly into 2-quart baking dish.
3. Stir bread crumbs and remaining 1/4 cup cheese into softened butter; mix with fingertips until mixture is blended and crumbly. Spread evenly over cole slaw mixture. Bake 15–20 minutes or until golden and bubbly around edges. Let stand 5 minutes; serve warm. (Makes 6 servings.)

CALORIES (per 1/6 recipe) 320kcal; FAT 23g; CHOL 45mg; SODIUM 610mg; CARB 23g; FIBER 2g; PROTEIN 9g; VIT A 25%; VIT C 50%; CALC 25%; IRON 6%

Ingredients
8 ounces frozen light whipped topping
1/4 cup French vanilla non-dairy creamer
1 (11.5-ounce) frozen pecan coffee cake
1 pint strawberries (2 1/2 cups)

Steps

1. Place topping and creamer in medium bowl. Cut cake into 1-inch cubes. Rinse berries, remove stems, and slice thinly (reserving 1 berry for garnish). Set all aside.
2. Whisk topping and creamer until smooth.
3. Place half of the cake cubes in dessert bowl. Layer with half of the berries and then half of the topping mixture (smooth with back of spoon). Repeat layers. Garnish with last berry. Chill until ready to serve. (Makes 6 servings.)

CALORIES (per 1/6 recipe) 320kcal; FAT 16g; CHOL 15mg; SODIUM 220mg; CARB 42g; FIBER 2g; PROTEIN 3g; VIT A 0%; VIT C 60%; CALC 0%; IRON 8%