*Cooking spray 4 large red bell peppers 2 cloves garlic, thinly sliced 3 tablespoons chopped Kalamata olives 4 ripe tomatoes 2 tablespoons olive oil Freshly ground black pepper* 1. Preheat the oven to 375. Coat a large, shallow baking dish with cooking spray. Cut the peppers in half lengthwise, removing the seeds but leaving the stem. Although the stem is not edible, it looks good in this dish and helps the pepper retain its shape. Place the peppers cut side up in the baking dish. 2. Divide the sliced garlic and olives evenly among the pepper halves. Cut each tomato into 8 wedges, and put 4 wedges into each pepper half. Drizzle each stuffed pepper with a little oil, and season with a few grinds of pepper. 3. Roast the peppers until they are tender and beginning to brown around the edges, about 50 minutes. Serve immediately. Serving size: 1 pepper; Per serving: Calories 150; Total fat 9 g (Sat fat 1 g, Mono fat 6.5 g, Poly fat 1 g); Protein 2.5 g; Carb 15 g; Fiber 3 g; Cholesterol 0 mg; Sodium 100 mg.

*8 bamboo skewers, soaked in water at least two hours 1 1/2 pounds skinless boneless chicken breast 1 tablespoon extra virgin olive oil 1/2 cup orange juice 2 tablespoons lime juice 3 tablespoons clover honey 1/2 teaspoon salt 2 tablespoons finely minced onion 1 teaspoon Dijon mustard 1 garlic clove, peeled and minced* Chutney *1 ripe mango, peeled and diced 1 1/2 cups halved red grapes 1 teaspoon brown sugar 2 teaspoons balsamic vinegar 3 tablespoons chopped peppermint leaves 1 thinly sliced lime and grapes, for garnish* 1. Slice the chicken into thin, long strips, less than 1/2 inch thick. 2. Prepare the marinade: Combine the oil, orange juice, lime juice, honey, salt, onion, mustard, and garlic in a medium bowl. Reserve 1/2 cup of marinade to brush on the chicken. Add chicken, cover, and refrigerate for at least two hours. 3. Make the chutney: Place the mango in a medium bowl. Grill grapes in a grill wok or pan until lightly browned and skins are soft, about 10 minutes; add the grapes to the mango and stir. In a small bowl, dissolve the brown sugar in the vinegar, and add to the fruit mixture. Stir in the peppermint, and set aside. 4. Thread the chicken strips onto the soaked skewers and add slices of lime. Spray grill with fat-free nonstick cooking spray, and cook chicken over medium heat about 15 minutes, turning often and brushing with reserved marinade every few minutes until marinade is used up. Serve right away, with 3/4 cup chutney. Garnish with whole grapes if desired. Nutritional Analysis: Per serving: 363 calories;40.4g protein; 37.9g carbohydrates;5.8g total fat; 1.1g saturated fat; 1.8g fiber; 436mg sodium