4 meduim baking potatoes
1/2 cup reduced-fat sour cream
1/2 cup low fat buttermilk
1 Tbsp butter
1/4 tsp salt
1/8 tsp pepper
4 oz smoked salmon, cut into 1/2-inch pieces
4 tsp fresh chopped chives

1. Preheat oven to 400 degrees. Bake until tender, about 40-60 minutes. Set aside to cool just enough to handle.

2. Slice off the top of each potato lengthwise and scoop out the inside, leaving enough for the skin to still stand on its own. Place in bowl with sour cream and mash, then stir in the buttermilk, butter, salt and pepper. Gently fold in salmon. Refill the potato skins and top with chives. Serve immediately.

TIPS: Serve with salad or soup for a great meal!

8 oz uncooked fettucine
1 Tbsp extra virgin olive oil
1 lb boneless, skinless chicken breasts, cut into 1/2-inch pieces
3/4 cup reduced fat sour cream
1/2 cup skim milk
2 Tbsp Dijon mustard
1 tbsp fresh tarragon or 1 tsp dried
2 Tbsp chopped fresh parsley

1. Cook and drain fettuccine as directed on package.

2. While pasta is cooking, heat oil in 10-inch skillet over medium heat. Add chicken and cook 8-10 minutes, until chicken is no longer pink.

3. In small bowl, mix together sour cream, milk and mustard until smooth. Stir in tarragon. Pour into skillet with chicken and cook about 5 minutes, stirring frequently, until mixture is hot. Serve over fettuccine and top with parsley.

TIPS: Pairs great with a fresh spinach salad topped with strawberries and/or mandarin oranges.

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