Ingredients:
1 jar (26 ounces) fat-free spaghetti sauce
1 can (8 ounces) basil, garlic and oregano tomato sauce
1 ½ pounds boneless, skinless chicken breast tenders
2 teaspoons Italian seasoning
1 ½ teaspoon dried parsley
½ teaspoon ground black pepper
½ teaspoon salt
14 uncooked manicotti shells (8 ounce box)
2 cups light shredded mozzarella cheese (4.5g fat per ¼ cup)
Directions:
1. In a large bowl, combine spaghetti sauce and tomato sauce.  Spread 1/3 sauce mixture in bottom of cold electric skillet.
2. Sprinkle uncooked chicken with Italian seasoning, parsley, pepper and salt.  Insert into manicotti shells.  Place shells in baking dish.  Pour remaining sauce evenly over shells, covering completely.
3. Place lid on skillet.  Heat to 225 degrees.  Cook 45 minutes.
4. Turn off heat.  Sprinkle manicotti with cheese.  Cover and let cheese melt 10 minutes. 
Yield:  7 servings  Nutrition information per serving:  366 calories, 37g carbohydrate, 37g protein, 7.1g fat, 3.8g saturated fat, 76mg cholesterol, 3.2g dietary fiber, 910mg sodium
Exchanges per serving:  2 starch, 1 vegetable, 4 lean meat  Source:  Adapted recipe by Chef Dennis Berno and Janet Potts, RD, LD

Ingredients:
1 package (1 pound) frozen sweet peas
¼ cup lime juice
1 cup chopped avocado
2 cups chopped Roma tomatoes
¾ cup purple onion
1/3 cup chopped fresh cilantro
1 jalapeño pepper, finely diced
1 teaspoon ground cumin
1 teaspoon fresh minced garlic
1 teaspoon ground black pepper
½ teaspoon salt
Directions:
1. Defrost peas in microwave 3-5 minutes.
2. Process peas and lime juice in a blender until smooth.  Place in a large mixing bowl.  Using a fork or potato masher, add avocado to pea mixture.  Blend in remaining ingredients.  Cover and chill at least 2 hours.  Serve with baked chips.