<p><b>Examples:</b></p> <p><b>CHICKEN PICCATTA</b></p> <p>12 oz chicken breasts<br />1 tsp. minced garlic<br />1/4cup lemon juice<br />1/4 cup flour<br />2 Tbsp. olive oil<br />1/3 cup capers<br />1 can artichoke hearts (packed in water, not oil)<br />1 package sliced mushrooms</p> <p>Coat chicken with flour. In a large skillet, cook garlic and oil over moderate heat, stirring constantly, until garlic is pale gold. Add chicken and brown 2-3 minutes on each side. Add lemon juice, artichokes, capers and mushrooms. Simmer, covered, for about 30-35 minutes. Turn and baste the chicken occasionally. Cook until chicken juices run clear.</p> <p>4 servings, 5 POINTS each</p> <p>If you have never tried capers (I hadn't), this is a great way to start. They add a nice spiciness to the sauce. DH loves this dish!</p> <p><br /> <br />This recipe comes from the old Week 9 WW Recipe Card, with a few additional suggestions.</p> <p><b>EASY CHEESE LASAGNA</b></p> <p>1 jar (28 oz) spaghetti sauce (look for a lower-calorie/lower fat one)(I like to use a spicy spaghetti sauce because otherwise the lasagna tastes bland to me)<br />6 uncooked lasagna noodles <br />1 15oz container of fat free ricotta cheese (I use FF cottage cheese)<br />1-2 cups chopped raw vegetables, such as mushrooms, broccoli, bell pepper, zucchini<br />8oz shredded low-fat mozzarella cheese</p> <p>Preheat over to 375. Spray an 11x7 dish with cooking spray. Spread 1/3 of the sauce on the bottom of the dish. Arrange 3