Combine coleslaw mix, chicken and tomato in a large bowl. Drizzle with the dressing. Toss well to coat. Divide the mixture evenly among 4 plates and sprinkle with bacon.

Nutrition per 1 1/2 cups slaw and 1 slice crumbled bacon: 214 calories, 7 grams fat, 2 grams saturated fat, no trans fat, 63 mg cholesterol, 448 mg sodium, 14 grams carbs, 3 grams fiber, 25 grams protein, 77 mg calcium. Weight Watchers points value: 3 — "WeightWatchers All-Time Favorites"

FETTUCCINE WITH GORGONZOLA AND TOASTED WALNUTS

1/2 of a 16-ounce box fettuccine
1/4 cup low-fat (1 percent) milk
1/2 cup fat-free ricotta cheese
1/4 cup crumbled Gorgonzola cheese
1/4 cup coarsely chopped walnuts, toasted
2 tablespoons chopped flat-leaf parsley
1 3-inch long strip lemon zest, removed with a vegetable peeler and very thinly sliced on the diagonal

Cook fettuccine according to the package directions, omitting the salt if desired. Drain pasta, then transfer to a serving bowl and keep warm.

Meanwhile, in a microwavable cup, heat the milk on high until warm, about 30 seconds. Combine the ricotta and Gorgonzola in a medium bowl; stir in the warm milk until almost smooth. Spoon cheese mixture over the fettuccine and toss well; sprinkle with walnuts, parsley and lemon zest.

Nutrition per 2/3 cup: 208 calories, 6 grams fat, 1 gram saturated fat, no trans fat, 8 mg cholesterol, 93 mg sodium, 31 grams carbs, 2 grams fiber, 9 grams protein, 85 mg calcium. — "WeightWatchers All-Time Favorites"

MOSTLY MOM'S MARINARA SAUCE

1 teaspoon extra-virgin olive oil
1 1/2 cups finely chopped onions
2 tablespoons minced fresh garlic
2 28-ounce cans crushed tomatoes
1 tablespoon dried oregano
2 teaspoons sugar, plus extra if desired
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt, or to taste

Place a large nonstick saucepan over medium heat. Add the olive oil, onions and garlic. Cook, stirring occasionally, until tender but not brown, 7-10 minutes. Add crushed tomatoes, oregano, sugar, red pepper flakes, and 1/2 teaspoon salt. Stir until well-combined. Turn heat to low. Cook, covered, at least 1 hour, stirring occasionally. Season with additional salt, if needed. Makes 6 1/2-7 cups.

Nutrition per 1/2-cup serving: 55 calories, 2 grams protein, 12 grams carbs, 1 gram fat, trace saturated fat, no cholesterol, 3 grams fiber, 252 mg sodium. — "The Most Decadent Diet Ever," (Broadway Books, $19.95)

BETTER-THAN-CLASSIC STUFFED SHELLS

12 dried jumbo pasta shells
1 cup fat-free ricotta cheese
4 ounces (about 1 1/4 cups) finely shredded low-fat mozzarella (2 1/2 grams of fat or less per ounce)