2 multigrain flour tortillas
1 tablespoon pesto sauce
1/2 cup shredded roasted chicken breast, skinless
2 slices part-skim mozzarella (2 ounces), each broken into about 4 pieces
1 tablespoon toasted pine nuts

PREPARATIONS AND DIRECTIONS :

1. Add a flour tortilla to a large, nonstick frying pan over medium-high heat. Spread pesto on top of the tortilla, then top with chicken and then cheese and pine nuts.

2. Place the second tortilla on top. Once the bottom tortilla is nicely browned, carefully flip the pizza over to brown the other tortilla. This will take a minute or two more.

3. Remove pizza to a plate and cut pizza into 8 wedges.

4 cups cooked and cooled whole wheat or whole grain blend pasta (like Barilla Plus Penne)
2 cups shredded roasted chicken breast (no skin), cooled
1/4 cup finely chopped sweet onion or green onions
1 1/2 cups sugar snap peas, cut in half
1/4 cup light mayonnaise
1/4 cup fat-free sour cream
1 tablespoon low-fat milk or fat-free half-and-half
2 tablespoons chopped sun-dried tomatoes, drained (use the type bottled in olive oil)
Black pepper to taste

PREPARATIONS AND DIRECTIONS :

1. Add cooked pasta, chicken, onions, and sugar snap peas to large serving bowl and toss to mix.

2. Add light mayonnaise, fat-free sour cream, low-fat milk or fat-free half-and-half, and chopped sun dried tomatoes to a small bowl or 2-cup measure and stir with fork to blend well into a dressing. Drizzle over the pasta mixture and toss to blend everything.

3. Serve immediately, or cover and keep in refrigerator until ready to serve.

9 cups shredded romaine lettuce (or 4 1/2 cups shredded iceberg mixed with 4 1/2 cups shredded romaine lettuce)
2 1/2 cups shredded (skinless) roasted chicken breast (about 12 ounces)
3 hard-boiled egg whites, chopped
3 fresh tomatoes, chopped
6 tablespoons blue cheese, crumbled
4 slices crisp-cooked turkey bacon, crumbled
1 avocado, peeled, pitted, and diced
1/3 cup chopped green onions (the white and part of the green)
3/4 cup lite ranch-style salad dressing

PREPARATIONS AND DIRECTIONS :

1. Distribute shredded lettuce into 6 individual salad plates or bowls. Arrange the chicken, chopped egg white, tomatoes, blue cheese, turkey bacon bits, avocado, and green onion on top of the lettuce, each in its own row.

2. Drizzle about 1/8 cup of dressing over each salad and serve.

MEALS INGREDIENTS :

- 1 tsp dark sesame oil
- 1 garlic clove, finely chopped
- 1 lb. boneless, skinless chicken breast tenderloins, cut into bite-sized pieces
- 1 16 oz. package frozen, chinese vegetables

Ingredients for the sauce:

- 3/4 cup water
- 2 Tbsp lower-sodium soy sauce
- 2 Tbsp cornstarch
- 1 Tbsp plus 1 tsp sugar
- 1/2 tsp ground ginger
- 1/8 tsp ground red pepper

MEALS PREPARATIONS AND DIRECTIONS :

1. Heat the sesame oil in a large wok over medium-high heat. Add the garlic, and cook for 2 minutes. Add the chicken, and cook for 6-7 minutes or until the chicken is no longer pink. Remove the chicken and garlic from the wok, and set aside.

2. Add the vegetables to the wok, and cook for 5-6 minutes, or until tender-crisp. Meanwhile, mix the remaining ingredients together (water through ground red pepper) in a seperate dish, and hold aside.

3. Return the chicken to the wok, and pour the sauce mixture into the wok as well. Cook an additional 3-4 minutes, or until the sauce is thickened