Egg SaladMakes 1 serving (double or triple for multiple meals)

Ingredients:

1-2 hard-boiled eggs

1 ½ teaspoons nonfat plain yogurt

½ teaspoon Dijon mustard

Salt and pepper to taste

1. Finely chop the hard-boiled egg(s)2. In a small bowl, mix the chopped egg(s) with the yogurt and mustard. Season with salt and

pepper

Chicken SaladMakes 4 servings

Ingredients:

2 cups cooked, chopped chicken

¼ cup nonfat plain yogurt

2 teaspoons mustard

3 tablespoons chopped celery

¼ cup chopped seedless green grapes

Salt and pepper to taste

1. Combine all ingredients and stir well until mixed. Refrigerate or serve immediately.

Tuna SaladMakes 2 servings

Ingredients:

1 6-ounce can white tuna in water, drained

2 tablespoons nonfat plain yogurt

½ teaspoon Dijon mustard

¼ of a medium carrot, grated

Salt and pepper to taste

1. Combine all ingredients and stir well. Refrigerate or serve immediately.

Chicken with Green PeppersMakes 4 servings

Ingredients:

4 boneless, skinless chicken half-breasts

2 green peppers, chopped

1/3 cup low-sodium soy sauce

1. Preheat the oven to 350 degrees F2. Arrange the chicken and peppers in an ovenproof pan large enough to accommodate all of

them. Pour soy sauce over all.3. Cover and bake for 30 minutes, or until cooked through (no pink shows in the middle).

Honey-Mustard Garlic ChickenMakes 4 servings

Ingredients:¼ cup honey½ cup Dijon mustard4 boneless, skinless chicken half-breasts1 garlic clove, cut into slivers

1. Preheat oven to 350 degrees F2. In a small bowl, combine the honey and mustard3. Make 4 small cuts into the center of each chicken breast, then arrange them in a baking

dish. Insert a sliver of garlic into each cut. Spread the honey-mustard mixture over each breast.

4. Bake for 30 minutes, basting the chicken once or twice with sauce from the pan. Then transfer to the preheated broiler (or turn the oven temperature up to broil) and cook for 5 minutes, until the tops are crisp (but not burnt).

Chicken Pesto PastaMakes 5 servings

Ingredients:

2 cups lightly packed fresh basil leaves

1/3 cup grated Parmesan cheese

3 garlic gloves, minced

½ teaspoon salt

½ teaspoon pepper

½ cup plus 1 teaspoon extra-virgin olive oil

½ of a 16-ounce box of penne pasta

3 boneless, skinless chicken half breasts, cut into strips

1. In a food processor or blender, combine the basil, Parmesan, garlic, salt and pepper; finely chop. Add ½ cup olive oil and blend the pesto sauce until smooth.

2. Bring a large pot of water to a boil. Add the pasta and cook until tender, about 8 minutes. Drain.3. In a skillet, warm the remaining teaspoon of oil over medium heat. Add the chicken and sauté

until cooked through (no pink shows in the middle), about 10 minutes.4. Pour the pesto sauce over the drained pasta, and mix in the chicken. Serve warm or cold.