Low Fat Zucchini Bread

1 1/2 c. grated zucchini, unpeeled
1/2 c. unsweetened applesauce
6 T honey
2 eggs, beaten
1 tsp. vanilla
1 1/2 c. soft whole wheat flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 1/2 tsp. cinnamon

Stir together applesauce and honey until well blended. Add eggs, vanilla and zucchini; mix well. Sift dry ingredients and add to liquid mixture.

Bake in a greased loaf pan at 350F for 45-60 minutes or until tests done. Cool in pan 10 minutes. Remove from pan and cool on wire rack. Wrap and refrigerate or freeze.

YIELD: 1 loaf ~ 12 slices
1 slice = 2 WW points; 3 WW P+

Country French Chicken ~ Mamamoz from SL

5 medium potatoes
1/4 c. olive oil
5 lbs. chicken pieces, skin removed
1 1/2 tsp. salt
4 cloves garlic, minced
2 tsp. dried oregano
3 T minced parsley
1/3 c. dry white wine or chicken broth

Preheat oven to 425F. Cut potatoes into quarters. Drizzle oil into a roasting pan. Arrange chicken and potatoes in pan.

Bake for 25 min, tossing occassionally to prevent sticking. Turn chicken and potatoes. Bake chicken and potatoes until brown and juices run clear when meat is pierced with a knife, about 15 min. longer. Sprinkle with salt.

Meanwhile, combine garlic, oregano, parsley and wine in a small bowl. Pour over chicken. Bake for 5 minutes longer.