Greek Barley Salad

INGREDIENTS
Salad:
* 1 large chicken breast
* 1/8 teaspoon salt
* 1 teaspoon olive oil
* 4 cups chicken broth (or 4 cups water plus 4 bullion cubes)
* 1 cup uncooked pearl barley
* 1 large cucumber, seeded and cubed
* 1 cup diced tomato or halved grape tomatoes
* 1 cubed yellow bell pepper
* 1/3 cup reduced-fat feta cheese
* 1/2 cup black olives

Dressing:
* 3 tablespoons extra-virgin olive oil
* 1 teaspoon grated lemon rind
* 2 tablespoons fresh lemon juice
* 1 tablespoon minced fresh basil
* 1 teaspoon red wine vinegar
* 1/2 teaspoon salt
* 3 garlic cloves, minced

DIRECTIONS
1. Bring 3 cups broth to a boil in a large saucepan; add barley. Cover, reduce heat, and simmer 35 minutes or until liquid is absorbed. Fluff with a fork. Cool.

2. Meanwhile, sprinkle chicken with 1/8 teaspoon salt. Heat 1 teaspoon oil in a nonstick skillet over medium-high heat. Add chicken; cook 2 minutes on each side or until browned. Add 1 cup broth; cover, reduce heat, and simmer 10 minutes or until done. Cool; shred chicken. Discard broth. Combine chicken, barley, cucumber, and next 4 ingredients (through olives) in a large bowl.

3. To prepare dressing, combine 3 tablespoons oil, rind, and remaining ingredients; stir well. Add to barley mixture; toss well. Cover and chill.

YIELD: 8 servings of 1 cup each.

Twice Baked Spinach Potatoes

Ingredients:
* 3 large baking potatoes (about 12 ounces each)
* 1/2 cup milk (I just used 1%)
* 1/2 cup light cream cheese (about 4 ounces)
* 1 1/2 cups shredded reduced-fat sharp cheddar cheese, divided
* 1/4 cup finely chopped onion
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
* 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
* 3/4 cup finely diced ham

Directions:
Preheat oven to 400°. Pierce potatoes with a fork, and bake at 400° for 1 hour and 15 minutes or until tender. Cool. Cut each potato in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Mash pulp with a potato masher. Add milk and cream cheese and wisk. Add 1 cup cheddar cheese, onion, salt, pepper, spinach, and ham. Stir well. Spoon potato mixture into shells; sprinkle each half with remaining cheddar cheese. Place stuffed potatoes on a baking sheet; bake at 400° for 15 minutes or until thoroughly heated.

Yield: 6 servings (serving size: 1 potato half)

Tip:
You can also cook the potatoes in the microwave by piercing them with a fork and arranging them on paper towels. Microwave at HIGH 16 minutes or until done, turning and rearranging potatoes after 8 minutes. Let stand 5 minutes.