4 - 6 boneless chicken breasts
One half cup feta cheese, crumbled
One half cup fresh parsley, chopped
1 Tbsp. olive oil
1 tsp. dried oregano
1 14-oz. can diced tomatoes
One half cup black olives, sliced
1 Tbsp. cornstarch

Cut a 2 - 3 inch slit in each chicken breast. Combine feta cheese, parsley, olive oil and oregano and mix well. Stuff each chicken breast with an equal portion of cheese mixture. Place stuffed chicken breasts in a baking dish. Combine tomatoes, olives and cornstarch and mix. Pour over chicken and bake for 45 minutes at 350 degrees.

The Skinny: Feta cheese is fairly low in fat.

Broccoli and Carrots with Orange Butter

2 cups fresh baby carrots
2 cups fresh broccoli florets
One third cup butter
1 Tbsp. grated orange peel
One quarter cup orange juice
1 tsp. cornstarch

Place carrots in a steamer and steam for about 5 minutes. Add broccoli to the steamer and steam until both are crisp-tender. Remove from the steamer and place on a serving platter. Combine butter, orange peel, orange juice and cornstarch in a saucepan and simmer until thickened. Pour over vegetables and serve.

The Skinny: This recipe is fine as is.