Smoked Salmon Spread, Seasoned Crusted Chicken Breasts, and Chocolate Mint Cooki

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Appetizer: Smoked Salmon Spread 5 oz. container garlic and herb flavored cheese spread 6 oz. smoked salmon, chopped 2 Tbsp. fresh dill chopped One half tsp. lemon zest Combine all ingredients in a bowl and mix well. Serve with assorted crackers. The Skinny: Use low fat cheese spread. Main Course: Seasoned Crusted Chicken Breasts 4 boneless, skinless chicken breasts 4 egg whites 1 Tbsp. cornstarch Juice of 1 lemon 2 cups dry bread crumbs One quarter cup fresh parsley, chopped 2 tsp. kosher salt One half tsp. ground pepper 1 Tbsp. grated lemon zest One third cup olive oil Pound chicken breasts to one half inch thick. Combine egg whites, cornstarch and lemon juice and mix. In a separate bowl combine breadcrumbs, parsley, salt, pepper and lemon zest and toss. Dredge each chicken breast through egg mixture followed by breadcrumb mixture and saute in olive oil for several minutes on each side until chicken is fully cooked. The Skinny: Use egg white substitute. Sauteed Spinach 2 pounds fresh spinach, stems trimmed off One quarter cup olive oil 5 garlic cloves, minced One half tsp. red pepper flakes Salt and pepper to taste Balsamic vinegar Bring a large pot of boiling water to a boil and place spinach in boiling water to wilt (this only takes a few seconds). Remove from boiling water and place in a colander. In a skillet saute garlic and red pepper flakes in olive oil for about 1 minute, add wilted spinach and cook another minute or so. Season with salt and pepper and drizzle with vinegar. The Skinny: Not much room for improvement here. Dessert: Chocolate Mint Cookies 1 cup butter, softened 1 and one half cups granulated sugar One half cup brown sugar 1 egg 1 tsp. vanilla One half tsp. peppermint extract 2 cups all-purpose flour One third unsweetened cocoa One half tsp baking powder Pinch of salt 12 creme de menthe candies cut in half diagonally Preheat oven to 350 degrees. Combine butter, 1 cup of granulated sugar and brown sugar in a bowl and beat with mixer until creamy. Add egg, vanilla and peppermint extract and continue beating until well mixed. Add flour, cocoa, baking powder and salt and continue beating. Shape dough into 1-inch balls and roll through remaining sugar. Place on an ungreased baking sheet and bake for 10 - 13 minutes. As soon as you remove them from the oven press one half of a creme de menthe candy on each cookie. Cool before serving. The Skinny: Use your favorite sugar and egg substitute. Grocery List 5 oz. container garlic and herb flavored cheese spread 6 oz. smoked salmon 2 Tbsp. fresh dill chopped One half tsp. lemon zest 4 boneless, skinless chicken breasts 4 egg whites 1 Tbsp. cornstarch Juice of 1 lemon 2 cups dry bread crumbs One quarter cup fresh parsley, chopped 2 tsp. kosher salt 1 Tbsp. grated lemon zest 2 pounds fresh spinach Three quarters cup olive oil 5 garlic cloves One half tsp. red pepper flakes Balsamic vinegar 1 cup butter 1 and one half cups granulated sugar One half cup brown sugar 1 egg 1 tsp. vanilla One half tsp. peppermint extract 2 cups all-purpose flour One third unsweetened cocoa One half tsp. baking powder 12 creme de menthe candies cut in half diagonally