Fantastic Feta Chicken

What you need:
6 boneless skinless chicken breast halves <about 2 lbs.>
2 tablespoons lemon juice, divided
2 teaspoons chopped fresh oregano OR ¼ teaspoon dried oregano leaves, crushed
¼ teaspoon fresh ground pepper
4 oz. crumbled feta cheese

How to make it:
Arrange chicken in a 13x9-inch baking dish.
Drizzle with 1 tablespoon lemon juice.
Sprinkle with oregano and pepper.
Top with cheese; drizzle with remaining 1 tablespoons lemon juice.
Bake at 350F for 30-35 minutes or until cooked through.

Serves 6

Per serving:
Calories: 197
Protein: 29.6g
Fat: 7.4g <saturated 3.9g>
Carbohydrate: 1.6g
Cholesterol: 90mg
Sodium: 287mg
Fiber: 0.3g

Squash Medley

What you need:
2 large yellow squash <summer squash>
2 large zucchini
1 teaspoon dried dill
1/2 teaspoon grated lemon rind
1/4 teaspoon salt
1 tablespoon lemon juice

How to make it:
Cut squash and zucchini crosswise into 1/4 inch thick slices.
Cook in a large skillet in a small amount of boiling water 3-5 minutes or until crisp-tender; drain.
Add remaining ingredients, and toss.

Serves 4

Per serving:
Calories: 34
Carbohydrate: 7.4g
Fat: 0.2g <saturated 0.0g>
Fiber: 3.3g
Protein: 2.2g
Cholesterol: 0mg
Sodium: 149mg

Ralf's Pretty Good Olive Salad.

Here's what you'll need:
1 jar (7 ounces) pimiento-stuffed green olives, drained and coarsely chopped
1 can (5-3/4 ounces) pitted black olives, drained and coarsely chopped
1 large tomato, cored, seeded, and coarsely chopped
2 garlic cloves, minced
2 tablespoons virgin olive oil
2 teaspoons red wine vinegar
1 package (4 ounces) crumbled feta cheese

Make it this way:

In a large bowl, combine all the ingredients; mix well.
Serve, or cover and chill until ready to serve.

Lemon Meringue Pie

1 pk jello lemon flavored pudding- pie filling(4 serving size)
2/3 cup sugar
2 1/4 cups water
3 egg yolks
2 tablespoons lemon juice
2 tablespoons butter
1 baked 9-inch pie shell, cooled
3 egg whites
6 tablespoons sugar

Combine pudding mix, 2/3 cup sugar and 1/4 cup of water in saucepan.
Blend in egg yolks and remaining water.
Cook and stir over medium heat until mixture comes to a full bubbling boil.
Remove from heat.
Blend in lemon juice and butter.
Cool 5 minutes, stirring twice.
Pour into pie shell.
Beat egg whites until foamy.
Gradually beat in 6 tablespoons sugar and continue beating until mixture forms shiny peaks.
Spread over pie filling.
Bake at 425F for 5-10 minutes or until meringue is lightly browned.
Chill at least 4 hours before serving.

Serves 8