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Prep: 5 min, Cook: 10 min.
1/2 lb. spaghetti
4 medium yellow squash, cut into small slices
4 medium green zucchini, cut into small slices
1/4 cup Parmesan cheese
2 cups tomato pasta sauce

Cook spaghetti and vegetables in a large pan of boiling water until cooked, about 7 to 10 minutes. Drain well. Mix in tomato sauce and parmesan.

Per serving: calories 323, fat 3.0g, 8% calories from fat, cholesterol 4mg, protein 15.3g, carbohydrates 62.7g, fiber 7.8g, sugar 13.2g, sodium 842mg, diet points 5.7.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.7, Fruit: 0.0, Bread: 3.6, Lean meat: 0.3, Fat: 0.1, Sugar: 0.0, Very lean meat protein: 0.0

Prep: 5 min.
3 cups strawberries, washed, hulled and halved
3/4 cup light hot fudge topping

Dip strawberries into fudge topping and serve.

Per serving: calories 169, fat 1.2g, 6% calories from fat, cholesterol 0mg, protein 2.2g, carbohydrates 39.5g, fiber 7.1g, sugar 32.4g, sodium 61mg, diet points 2.6.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.6, Bread: 0.0, Lean meat: 0.0, Fat: 0.0, Sugar: 1.5, Very lean meat protein: 0.0

Prep: 5 min, Cook: 15 min.
2 Tbs. olive oil
4 boneless and skinless chicken breasts
2 cups canned tomato soup

Heat oil in a heavy nonstick skillet over medium-high heat. Sauté chicken 5 minutes per side, or until browned. Pour in soup. Reduce heat to low, cover pan and simmer 10 minutes.

Per serving: calories 345, fat 10.9g, 29% calories from fat, cholesterol 106mg, protein 44.1g, carbohydrates 16.6g, fiber 0.5g, sugar 8.7g, sodium 814mg, diet points 8.2.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.0, Fruit: 0.0, Bread: 0.5, Lean meat: 0.0, Fat: 1.8, Sugar: 0.0, Very lean meat protein: 5.5