Preheat the oven to 450 degrees. In a medium bowl, mix the butter with the garlic, 2 teaspoons of the parsley, the lemon zest, lemon juice and thyme and season with salt and pepper.

In a large gratin dish, arrange the shrimp, tails up, in a circular pattern. Dot the shrimp with the flavored butter and roast for about 10 minutes, until the shrimp are pink and the butter is bubbling. Sprinkle the shrimp with the remaining 1 tablespoon of chopped parsley and the basil leaves.

Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper.

Stir together cream cheese, two-thirds of minced garlic, and dried tomatoes. Spread cream cheese mixture evenly over one side of each chicken breast, leaving a 1/4-inch border. Sprinkle 1/4 cup basil and Parmesan cheese evenly over breasts; roll up, jellyroll fashion, and secure with wooden picks, if necessary. Arrange in an 8-inch-square baking dish coated with cooking spray.

Bake at 350° for 30 to 45 minutes or until chicken is done. Remove from oven, and let stand 10 minutes.

Stir together plum tomatoes, olive oil, vinegar, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, remaining one-third minced garlic, and remaining 1/4 cup basil.

Cut chicken into slices. Serve with tomato mixture.

1. Upper-calf stretch: Stand with your arms extended and palms against a wall. Take a large step back with your left foot, heel flat on the floor, and hold for two minutes. Switch sides and repeat for one to two minutes.

2. Lower-calf stretch: From the same start position, take only half a step back with your left foot, bending both knees slightly and keeping heels flat on the floor. Hold for one to two minutes. Switch sides and repeat.

3. Hamstring stretch: Lying faceup, raise your left leg straight up. Clasp your hands behind your left thigh and pull gently toward your chest; hold. Switch sides and repeat.

4. IT band and piriformis stretch: Lie faceup with your knees bent 90 degrees, feet flat on the floor. Cross your left ankle onto your right knee, left knee bent out to the side. Clasp your hands behind your right thigh and pull gently toward your chest; hold. Switch sides and repeat.

5. Hip-flexor stretch: Standing with feet together, bend your left knee and grab your left foot behind you with your left hand, pulling the heel toward your butt; hold. Switch sides and repeat.

6. Adductor stretch: Side lunge to the left with your left leg, both feet pointing forward, and hold. Switch sides and repeat.

7. Back stretch: Kneel on the floor and sit back on your heels. Extend your arms overhead and bend forward at the hips, resting your hands on a stability ball or bench in front of you. Hold.

1/2 cup Buffalo Ranch Dressing
2 cans (4.5 oz. ea.) canned chicken, drained, OR 1 cup cut-up cooked chicken
2 ounces cream cheese
3 cups cut-up fresh vegetables (such as celery, peppers and carrots)

Combine all ingredients except celery in medium bowl. Chill or serve at room temperature with celery.

Preheat the oven to 400 degrees. Puree one 14-ounce can whole tomatoes; 1 garlic clove, roasted; 1 teaspoon olive oil; 1/4 teaspoon salt; and 1/4 teaspoon red pepper flakes. Set sauce aside. Heat 1/2 teaspoon olive oil in a medium skillet. Cut two 1/2-inch-thick slices lengthwise from a zucchini. Saute the slices with 1 garlic clove, minced, for 2 minutes on each side, until tender. Remove from skillet. Saute 1 cup sliced cremini mushrooms with a pinch salt for 3 minutes; set aside. In a small baking dish, layer 1/2 cup sauce, 1 slice cooked zucchini, 1/3 cup ricotta, 1 tablespoon shredded mozzarella, and mushrooms. Repeat with remaining zucchini slice, 1/3 cup ricotta, 1/2 cup sauce, and 1 tablespoon shredded mozzarella. Bake 15 minutes.