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of tartar, and buttermilk all at once. Mix just until a soft dough forms. Dot the biscuit dough over the chicken mixture. Bake 20 to 25 minutes, uncovered, until the biscuits are cooked through and golden on top. Serve immediately.
    With pumpkin puree: Calories: 442, Carbohydrate: 41 g, Protein: 25 g, Total Fat: 21 g, Saturated Fat: 3.5 g, Sodium: 745 mg, Fiber: 5 g
    With carrot puree: Calories: 447, Carbohydrate: 42 g, Protein: 25 g, Total Fat: 21 g, Saturated Fat: 3.5 g, Sodium: 765 mg, Fiber: 5 g
    With sweet potato puree: Calories: 455, Carbohydrate: 43 g, Protein: 25 g, Total Fat: 21 g, Saturated Fat: 3.5 g, Sodium: 755 mg, Fiber: 5 g

Chicken Satay
    Anything served on a stick is exciting to my family. This sauce is sensational—“peanutty” and sweet. Serve with veggies and rice for a fun dinner.
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Prep:
30 minutes
     
Total:
50 minutes
     
Yield:
Serves 6
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SAUCE
1 clove garlic, cut in half
¼ cup lite coconut milk
¼ cup sweet potato puree
3 tablespoons natural peanut butter (creamy)
2 tablespoons reduced-sodium soy sauce
2 tablespoons lime juice (about 1 large lime)
Pinch of cayenne pepper (optional)
SKEWERS
1½ pounds boneless, skinless chicken breasts
30 (10-inch) wooden skewers
½ teaspoon salt
½ teaspoon garlic powder
¼ teaspoon pepper
¼ teaspoon sweet paprika
2 tablespoons olive oil
     
1. Chop the garlic in a mini-chopper. Add the coconut milk, sweet potato puree, peanut butter, soy sauce, lime juice, and cayenne. Blend until smooth. Set aside.
2. Cut the chicken into thin strips, about 1-inch wide. Thread the chicken onto the skewers. Sprinkle with the salt, garlic powder, pepper, and paprika.
3. Warm 1 tablespoon of the olive oil in a large skillet. Add half the skewers. Cook 7 to 8 minutes per side, turning once, until the chicken is cooked through and no longer pink. Transfer to a platter and add the remaining tablespoon of oil. Repeat with the rest of the skewers. Serve immediately with dipping sauce.
    Calories: 242, Carbohydrate: 6 g, Protein: 29 g, Total Fat: 10.5 g, Saturated Fat: 2 g, Sodium: 475 mg, Fiber: 1 g

Chicken Enchiladas
    This is a great dish for a potluck dinner because all the work can be done in advance—it just needs to be popped in the oven. I made these for our kids’ class dinner, and the parents demolished the platters.
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Prep: 30 minutes
     
Total: 1 hour 10 minutes
Yield: Serves 6
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Nonstick cooking spray
1 tablespoon olive oil
2 boneless, skinless chicken breasts, cubed (about w pound)
½ teaspoon garlic powder
¼ teaspoon pepper
½ cup sweet potato or carrot puree
¼ cup fat-free sour cream
1 cup shredded, reduced-fat (2%) cheddar cheese or part-skim mozzarella, divided
6 (9-inch) whole-grain or whole-wheat flour tortillas
½ cup spinach puree
½ cup mild tomato salsa
     
1. Preheat the oven to 350°F. Coat a 9 x 12-inch baking dish with cooking spray. Warm the oil in a large skillet over medium-high heat. Sprinkle the chicken with garlic powder and pepper. Cook the chicken 4 to 5 minutes, stirring occasionally, until it is cooked through and no longer pink in the center. Off the heat, mix the sweet potato or carrot puree, sour cream, and half the cheese into the skillet.
2. Fill each tortilla with the chicken mixture and roll up. Place seam-side down in the prepared baking dish. Dot the tops of the enchiladas with spinach puree. Spoon the salsa over the enchiladas and sprinkle with the remaining cheese. Cover the dish with aluminum foil and bake until the cheese melts and the filling is hot, 35 to 40 minutes.
    With sweet potato puree: Calories: 310, Carbohydrate: 39 g, Protein: 24 g, Total Fat: 11 g, Saturated Fat: 3 g, Sodium: 755 mg, Fiber: 11 g
    With carrot puree: Calories: 302, Carbohydrate: 37 g, Protein: 25 g, Total Fat: 11 g, Saturated Fat: 3 g, Sodium: 760 mg, Fiber: 11 g

     

Chicken Parmesan
    I have been making Chicken Parmesan since I was in high school. It was my first specialty in the kitchen. The recent addition of spinach puree adds