6 - 8 boneless chicken breasts
1 package dry ranch dressing mix
1 cup fine unseasoned bread crumbs
1 cup Monterey Jack cheese, shredded
1/2 cup milk

Combine ranch dressing mix, bread crumbs and cheese and toss. Dip chicken breasts in milk and then into bread crumb mixture. Place in a 13 x 9 inch baking dish and bake at 350 degrees for 40 - 45 minutes.

The Skinny: Use low fat cheese and milk.

Tri-Color Pasta Salad

16 oz. tri-color rotini pasta
1 cucumber, peeled, seeded and sliced
1 tomato, diced
1/2 cup black olives, sliced
1 green or red pepper, seeded, and diced
1/4 cup green onions, chopped
1/2 cup mayonnaise
1/2 cup sugar
2 Tbsp. apple cider vinegar

Cook pasta until "al dente" and allow to cool. Combine pasta, cucumber, tomato, black olives, pepper and green onion and toss. Combine mayonnaise, sugar and vinegar and mix well. Pour over salad and toss. Chill before serving. You may make more dressing if you prefer to have more on your salad.

The Skinny: Use low fat mayo and your favorite sugar substitute.