2 medium pears (Bartlett or D'Anjou pears)
1/2 cup apple juice
1 cup water
1 tablespoon honey
3 (6-ounce) containers lowfat vanilla yogurt
1/2 cup lowfat granola
Mint leaves, optional

Preheat oven to 375°F.

Cut pears in half lengthwise and remove core with a melon baller or small spoon. Place pears cut side down in a shallow baking dish just large enough to hold them. Pour apple juice and water over pears drizzle with honey.

Cover pan loosely with foil and bake about 35 mins or until tender.

4 Boneless, skinless chicken breasts
1/2 cup diced low fat boiled ham
1/2 cup shredded low fat Swiss cheese
1/8 teaspoon minced garlic
2 tablespoons white wine
salt/pepper to taste
8 oz. plain low fat yogurt
1 tablespoon milk
1 cup crushed seasoned bread crumbs

Combine ham, Swiss cheese, garlic, wine, salt and pepper in a bowl to make a filling.

Preheat oven to 350F.
Rinse chicken with cold water and pat dry with paper towels. Cut a slit in the side of each breast to form a pocket.
Stuff each pocket with 1/4 of filling. Press to close or secure with wooden picks.

1 pound elbow macaroni
15 oz. low fat ricotta cheese
1 3/4 cups skim milk
1/2 cup egg substitute
2 teaspoons brown mustard
1 −2 teaspoons Tabasco sauce
1/2 teaspoon salt
1/4 teaspoon ground pepper
2 cups shredded low fat cheddar cheese
2 cups torn fresh spinach leaves
1/4 cup grated Parmesan cheese
1/4 cup fine bread crumbs
1 teaspoon paprika

Preheat oven to 375F. Spray a 9 X 13 or 3 quart baking dish with nonstick spray oil. Cook macaroni according to package directions.