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Baked Chicken Breasts with Parmesan-Garlic Crust Serves 4 1 cup fresh breadcrumbs 1/2 cup Grated Parmesan cheese 3 cloves minced garlic 2 tablespoons extra virgin olive oil 1/2 teaspoon table salt coarsely ground black pepper 4 boneless, skinless chicken breasts (6 to 7 ounces each), trimmed 1/4 cup minced fresh basil 1/4 cup mayonnaise Lemon wedges for serving 1. Adjust oven rack to upper-middle position and heat oven to 425 degrees. Combine breadcrumbs, Parmesan, garlic, oil, salt, and pepper to taste in bowl. 2. Pat chicken dry with paper towels and transfer to 13 by 9-inch baking dish. Combine basil and mayonnaise in small bowl and spread mixture evenly over chicken. Sprinkle breadcrumb mixture over mayonnaise, pressing lightly to adhere. 3. Bake until crumbs are golden brown and instant-read thermometer inserted in thickest part of chicken registers 160 degrees, 18 to 22 minutes. Serve with lemon wedges.

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Mashed Potatoes With Roasted Garlic and Rosemary Recipe RECIPE INGREDIENTS 2 whole garlic heads 2 pounds cubed peeled Yukon gold potato 1 cup onion, chopped 2 tablespoons plain fat-free yogurt 1 teaspoon dried rosemary, chopped 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper RECIPE METHOD Preheat oven to 350 degrees F. Remove white papery skin from garlic heads (do not peel or separate the cloves). Wrap each head separately in foil. Bake at 350 degrees F for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Place potato and onion in a saucepan; cover with water, and bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender. Drain in a colander over a bowl, reserving 1/4 cup cooking liquid. Combine garlic, potato mixture, 1/4 cup cooking liquid, and remaining ingredients; mash with a potato masher.

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Mixed Apple Salad over Greens Recipe Source: © Cooking Light Magazine 4 servings (serving size: 1 cup apple mixture and 1 cup greens) Harmonious flavors converge in this simple salad: sour lemon juice and Granny Smith apple, sweet honey and Cameo apple, smoky bacon, and pungent cheese. RECIPE INGREDIENTS For the Dressing: 1/4 cup fresh lemon juice 2 tablespoons honey 1 teaspoon olive oil Dash of salt Dash of freshly ground black pepper For the Salad: 2 cups Granny Smith apple, chopped 2 cups Cameo or Braeburn apple, chopped 1/4 cup (1 ounce) crumbled blue cheese 2 bacon slices, cooked and crumbled 4 cups mixed salad greens RECIPE METHOD To prepare dressing, combine first 5 ingredients in a small bowl, stirring well with a whisk. To prepare salad, combine apples, cheese, and bacon. Drizzle dressing over apple mixture; toss gently to coat. Serve over greens.

Don't forget dessert!

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Apple Tart Recipe Makes four 6-inch tarts (Serves 16) RECIPE INGREDIENTS 1 pound pastry dough, chilled 1 teaspoon cinnamon 2 tablespoons sugar 2 tablespoons butter 3 apples, peeled, cored, and cut in thin half circles RECIPE METHOD Preheat the oven to 450 degrees F. Roll out the pastry into four 6-inch circles, 1/8-inch thick. Place on baking sheets. In a small bowl, combine the cinnamon and sugar. Sprinkle the pastry with half the cinnamon-sugar mixture and dot with half the butter. Arrange the apple slices overlapping in a circular pattern and covering the entire surface of the pastry. Sprinkle with the remaining cinnamon-sugar mixture and dot with the remaining butter. Bake for 15 minutes or until the apples are cooked through and browned on the edges. Serve straight from the oven. Serving size = 1/4 pie

I'm having that chicken for dinner sometime during the week!

Now I'm starving!