Everyone post a couple recipes here. I am sure we would all LOVE some more variety in our diet!

Southern Oven-Fried Chicken

Though buttermilk may sound sinful, it is actually nonfat or low-fat milk
with added bacteria, which produces a slightly sour taste. If you don't have
buttermilk, add 1 tsp of vinegar to 1/2 cup skim milk for this recipe.

Makes 4 servings

Ingredients

1/2 cup fat-free buttermilk
2-3 drops hot red pepper sauce
1/2 cup cornflakes, crushed
3 tbsp all-purpose flour
1/4 tsp salt
1/4 tsp freshly ground pepper
2 pounds chicken parts, skinned
4 tsp canola oil

Preheat the oven to 400 degrees; spray a large baking sheet with nonstick
cooking spray. In a large shallow bowl, combine the buttermilk and pepper
sauce. On a sheet of wax paper, combine the cornflake crumbs, flour, salt and
pepper. Dip the chicken in the buttermilk, then dredge in the cornflake mixture,
coating completely. Place the chicken on the baking sheet; drizzle with the oil.
Bake 30 minutes; turn the chicken over. Bake until cooked through,
15-20 minutes longer.

I found this recipe on DWLZ message board....sounds good!

4 4oz chicken breasts
1 package deli sliced ham (2 to 3 slices for one point, I used deli selects)
4 laughing cow cheese wedges
8 toothpicks
1/2 package shake n bake
cooking spray.

Heat oven to 400 degrees. Pound chicken breasts to about 1/4" thick. Place 2 to 3 slices of ham on breast and one cheese wedge spread on top. Roll and secure with toothpicks. Place edge side down in sprayed baking dish and sprinkle with shake n bake. Bake 35-45 minutes.

Makes a wonderful dinner for only 5 points per chicken breast! I added cooked cauliflower, broccolli and a Zataran's rice mix and the whole dinner was only 6.5 points!

I have not tired these...but they sound good! I think I would do the potatoes in the microwave to speed it up though.

4 Servings, 3pts each

Ingredients:
2 (3/4-pound) baking potatoes, scrubbed
6 tbsp nonfat sour cream
1/4 cup 1% milk
1/4 tsp salt
8 drops hot pepper sauce
4 scallions, chopped
1/4 cup shredded reduced-fat cheddar cheese
1/4 cup prepared salsa
2 tbsp chpped fresh cilantro


Directions:
1. Preheat the oven to 425 degrees. Place the potatoes on the middle over rack and bake until fork-tender, 45-55 minutes. Leave the oven on.
2. Cut the potatoes lengthwise in half. Scoop out the pulp into a medium bowl, leaving 1/2 inch border attached to the skin. Reserve the shells. With an electric mixer on medium speed, beat the potato pulp, sour cream, milk, salt, and hot sauce until smooth and creamy. Stir in the scallions.
3. Spoon the potato mixture back into the shells and sprinkle with the cheddar. Place on a small baking sheet. Bake until the filling is hot and the cheese is melted, about 10 minutes. Top with salsa and cilantro.


Per serving (1 stuffed potato half):
calories: 205
fat: 2g (1g saturated fat)
cholesterol: 7 mg
sodium: 299 mg
carbohydrate: 41g
fiber: 4g
protein: 7g
calcium: 132 mg

RASPBERRY OATMEAL BARS by Lisadee!

2 cups Reduced Fat Bisquick
1 cup Quaker Old Fashioned Oats
3/4 cup brown sugar
1/3 cup (1 stick) I Can't Believe It's Not Butter light margarine (or other light stick margarine)
1 cup Smucker's Sugar Free Raspberry Preserves (or you could use Low Sugar or Regular and just add the points)

Heat oven to 400 degrees. Spray cooking spray in a 9x9 pan. In a bowl, mix Bisquick, oats and brown sugar. Cut in margarine using a pastry blender or fork until the mixture is crumbly. Press half of the oat mixture into the pan. Spread with the preserves to within 1/4 inch of the sides of the pan. Top with remaining oat mixture. Press gently into fruit. Bake 25-30 minutes or until lightly browned. Remove from the oven and cool before cutting.

Cut into 16 squares - 2.5 POINTS each (will edit if incorrect).