ArcaMax

6 Tbsp. butter
2 Tbsp. shallots, chopped
6 boneless chicken breasts
1 and 1/2 cups chicken broth
1/4 cup flour
1/3 cup cream
1/4 cup dry sherry
1 Tbsp. Fresh parsley, chopped
Salt and pepper to taste
1/2 cup country ham, cut into small pieces
1 cup Fontina cheese, shredded

Melt 1 Tbsp. of butter and cook shallots for several minutes. Add chicken and chicken broth and simmer for about 10 minutes. Remove chicken and place in a large baking dish, reserving the chicken stock with shallots. In a separate pan, melt the remaining butter and add flour and stir until a paste forms. Add reserved chicken stock and shallots and bring to a boil; mixture should start to thicken. Reduce heat and add cream, sherry, parsley and salt and pepper. Cook over low heat for several minutes. Pour sauce over chicken and sprinkle with ham and cheese. Bake at 350 for 20 minutes or until cheese melts. Serve with rice or pasta.

The Skinny: Use fat-free chicken broth and fat-free Half and Half in place of the cream.

Roasted Root Vegetables

1 and 1/2 pounds fresh Brussels sprouts, quartered
4 carrots, cut into 1/2-inch pieces
4 parsnips, cut into 1/2-inch pieces
1/3 cup olive oil
1/3 cup balsamic vinegar
2 tsp. sugar
2 cloves garlic, minced
Salt and pepper to taste

Place first 3 ingredients on a lightly greased baking sheet. Combine next 5 ingredients in a salad cruet and shake well. Pour over vegetables and toss. Bake at 400 degrees for 45 -60 minutes or until vegetables are cooked crisp-tender, stirring occasionally to coat vegetables. If you wish, you may substitute or add other vegetables like turnips, cauliflower, cabbage, potatoes or rutabagas to name a few.

The Skinny: Use your favorite sugar substitute.