Artichoke Chicken

INGREDIENTS (Nutrition)
1 (15 ounce) can artichoke hearts, drained and chopped
3/4 cup grated Parmesan cheese
3/4 cup mayonnaise (I used 1/2 fat free mayo and 1/2 fat free sour cream)
1 pinch garlic pepper
4 skinless, boneless chicken breast halves


DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper. Place chicken in a greased baking dish, and cover evenly with artichoke mixture.
Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.

Fish and Spinach

INGREDIENTS
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 cup sharp Cheddar cheese
1/3 cup dry bread crumbs
1 egg, beaten
1 pound cod fillets (I used tilapia)
salt and pepper to taste

DIRECTIONS
Preheat oven to 350 degrees F (165 degrees C).
In a bowl, mix the spinach, 1/2 cup Cheddar cheese, about 5 tablespoons dry bread crumbs, and the egg. Spread the mixture into the bottom of a small baking dish. Arrange the fillets on top of the spinach mixture, and season with salt and pepper (I also sprinkled some lemon pepper on top of fish). Top with the remaining Cheddar cheese and bread crumbs.
Cover, and bake 30 minutes in the preheated oven, or until fish flakes easily with a fork.