Let's keep this thread going. We enjoy Lidia's Family Table/ Italian-American shows. She featured an easy recipe using chicken breasts, capers, red wine vinegar. She said it could be made using pork chops. This appealed to hubby so he made it for dinner one nite this week, using boneless pork chops. It's a delicious sauce. Skillet Chicken Breasts Aglio e Olio source: Lidia's Italy 6 chicken breast halves, skinless and boneless, about 2 pounds (we used boneless pork chops) 3/4 teaspoon salt, plus more as needed 1/2 cup flour, for dredging the chicken 1/4 cup extra-virgin olive oil 2 tablespoons butter 8 garlic cloves, sliced 1/4 teaspoon red pepper flakes 3 tablespoons capers, drained 2 tablespoons red wine vinegar 1 cup vegetable broth 3 tablespoons Italian parsley, freshly chopped 1 tablespoon bread crumbs Trim the chicken breast halves of all bits fat, skin or connective tissue with a paring knife. Do not cut off the tenders-the small loose flap of muscle on the underside of each half-but flatten them firmly against the larger piece, to form a neat oval. Sprinkle both sides of the breasts with salt, using about 1/2 teaspoon in all. Spread the flour on a piece wax paper and press and toss each breast to coat lightly on all surfaces; shake off excess. Heat 2 tablespoons of the oil and all the butter in the pan over medium heat. When the butter is almost completely melted, lay the breasts in the pan, with space between them. Let them cook in place, without moving them, until they're sizzling. After 2 minutes or so, lift the first breast you put in the pan and check the underside. You want it to be lightly tinged with brown (not merely pale, but not brown all over either). Cook longer if needed, and then turn all the breasts over when they've just begun to color. Quickly scatter all the garlic slices into the spaces between the chicken, turn the heat up slightly, shake the pan and stir the slices around in the hot fat so they separate. After a minute or a bit more, when the garlic has begun to sizzle, sprinkle the red pepper flakes in a hot spot; toast for a minute; then spill the capers in several hot spots around the pan. Give the skillet a few good shakes to distribute the seasonings and run the hot juices all around the breasts. Raise the heat another notch: when everything's sizzling hard, pour the red wine vinegar into the open spaces and shake the pan to spread it. Let the vinegar sizzle and reduce for a 1/2 minute or so, then pour in the broth. Cook at full blast now, quickly bringing the liquid to a boil. As it cooks, drizzle the remaining two tablespoons of oil all around the pan and sprinkle on another 1/4 teaspoon of salt. Let the sauce bubble and reduce for a couple of minutes, shaking the skillet frequently, then sprinkle the bread crumbs into the sauce (not on the chicken) and stir and shake to mix it in. Within a minute or two, the crumbs will thicken the sauce visibly; cook, shaking the skillet, until it has the consistency you like. Turn off the heat, scatter the parsley over everything-and shake the skillet again. Serve immediately.

I haven't tried this yet, but I usually like Tyler's recipes. I may leave out the bacon, or at least part of it. SPINACH BACON LASAGNE (Tyler Florence) 1 pound ricotta cheese 8 ounces finely chopped spinach, drained 1 tablespoon Romano cheese 2 eggs 16 no-boil lasagna noodles Sauce: 1/4 cup unsalted butter 1/4 cup all-purpose flour 3 cups whole milk, warmed 1/4 teaspoon ground nutmeg 1/4 teaspoon red pepper flakes 1/4 teaspoon kosher salt 1/4 teaspoon black pepper 1 cup grated Gruyere cheese 1 cup grated Parmesan 1/4 cup heavy cream 2 cups shredded provolone 1 cup mozzarella cheese 1 pound bacon Topping: 2 cups panko breadcrumbs 1/4 cup grated Parmesan 1/4 cup finely chopped fresh parsley (for garnish) Preheat the oven to 375 degrees F. Combine the ricotta, spinach, Romano and eggs in a medium bowl. Pour 2 quarts hot water into a 13-by-9-inch baking dish. Soak the noodles until pliable, and then drain on paper towels. Pour out the water and dry the dish. For the sauce: Melt the butter in a medium saucepan, and then whisk in the flour until a paste bubbles, but avoid browning. Slowly stir in the warm milk until the sauce thickens, and then bring to boil and stir in the nutmeg, red pepper flakes, salt and black pepper. Reduce the heat and cook 2 to 3 minutes. Whisk in the Gruyere and Parmesan over low heat until melted, and then fold in the cream. Remove from the heat. For assembling the lasagna: Spread 1 ladleful of sauce over the bottom of the baking dish, and top with 4 noodles. Spread approximately one-third of the ricotta mixture, one-third of the provolone, one-third of the mozzarella and a three-fourths ladleful of sauce on top. Repeat twice with layers of noodles and filling. Finish with 4 no-boil noodles and cover with the remaining sauce. Cover with foil and bake 20 minutes. Meanwhile, cook the bacon in a large skillet until crispy, and then drain the bacon grease, reserving 1/4 cup. Crumble the bacon when cool enough to handle. Combine the bacon grease with the breadcrumbs in a small bowl, and then sprinkle on top of the lasagna with the Parmesan. Bake until top is brown, another 20 minutes, and then top with the crumbled bacon. Let cool 15 to 30 minutes, and then garnish with parsley and serve.

Another "skinny" recipe. I like the sound of the sauce. I'll probably bake the fish like I ususally do. BROILED TILAPIA WITH THAI COCONUT CURRY SAUCE (Adapted from Cooking Light) Servings: 6 Serving Size: 1 piece fish plus sauce Old Points: 5 pts Points+: 6 pts Calories: 225.2 Fat: 6.9 g Protein: 35.5 g Carb: 5.6 g Fiber: 1.1 g 1 tsp dark sesame oil, divided 1 tbsp minced peeled fresh ginger 4 garlic cloves, minced 1 cup finely chopped red bell pepper 1 cup chopped scallions 1 tsp curry powder 2 tsp red curry paste 1/2 tsp ground cumin 4 tsp low-sodium soy sauce 1 tbsp brown sugar 2 tsp Asian fish sauce 1 (14-ounce) can light coconut milk 1/4 cup chopped fresh cilantro 6 (6-ounce) tilapia fillets salt Cooking spray Preheat broiler. Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add ginger and garlic; cook 1 minute. Add pepper and scallions; cook 1 minute. Stir in curry powder, curry paste, and cumin; cook 1 minute. Add soy sauce, sugar, Asian fish sauce, and coconut milk; bring to a simmer (do not boil). Remove from heat; stir in cilantro or basil if using. Brush fish with 1/2 teaspoon oil; sprinkle with 1/4 teaspoon salt. Place fish on a baking sheet coated with cooking spray. Broil 7 minutes or until fish flakes easily when tested with a fork. Serve fish with sauce, rice, and lime wedges.

Chicken with Tomatoes and Olives (Real Simple) I love olives with chicken, and the reviews on this were all excellent. 1 lemon 2 pints grape tomatoes 1 head garlic, cloves separated 1 cup pitted kalamata olives, halved 8 sprigs fresh thyme 2 tablespoons olive oil 1 3-pound chicken, cut into 8 pieces kosher salt and black pepper 1/2 cup dry white wine Heat oven to 425 F. Using a vegetable peeler, remove strips of zest from the lemon. (Reserve the lemon.) In a large roasting pan, toss the tomatoes, garlic, olives, thyme, and lemon zest with 1 tablespoon of the oil.Nestle the chicken, skin-side up, among the vegetables and drizzle with the remaining tablespoon of oil. Season the chicken and vegetables with 3/4 teaspoon salt and 1/2 teaspoon pepper. Roast until the chicken is cooked through, 35 to 40 minutes. Remove the chicken and squeeze the juice from the lemon into the roasting pan and add the wine. Gently stir, scraping up any bits stuck to the pan.