Main Meals Recipes

2 tablespoons margarine or butter 6 pork loin or rib chops -- about 1/2 inch thick 3 medium unpeeled cooking apples -- cored and cut into 1/2-inch rings 1/4 cup packed brown sugar 1/2 teaspoon ground cinnamon

Heat oven to 350º. Heat 1 tablespoon of the margarine in 12-inch skillet over medium heat until melted. Cook pork, turning once, until brown. Place pork chops in ungreased rectangular baking dish, 13 1/2 × 9 × 2 inches. Place apple rings on pork. Sprinkle with sugar and cinnamon. Dot with 1 tablespoon margarine. Cover and bake about 45 to 55 minutes or until pork is no longer pink in center.

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1 pound skinless boneless chicken breast halves (4 halves) 1 egg white 1 teaspoon water 1/4 cup all-purpose flour 1 teaspoon baking soda 1/4 teaspoon ground red pepper (cayenne) -- if desired (1/4 to 1/2 teaspoon) Chinese Lemon Sauce -- (recipe follows) Chopped green onions and lemon slices CHINESE LEMON SAUCE 1/3 cup fat-free reduced-sodium chicken broth 1/4 cup sugar 1 1/2 teaspoons grated lemon peel 3 tablespoons lemon juice 2 tablespoons rice vinegar 2 tablespoons light corn syrup 1 clove garlic -- finely chopped OR 1/2 teaspoon garlic powder 1/4 teaspoon salt 2 teaspoons cornstarch 2 teaspoons cold water

Cut breasts crosswise in half. Mix egg white and water in medium bowl. Add chicken; turn chicken to coat. Let stand 10 minutes. Heat oven to 450º. Spray nonstick cookie sheet with nonstick cooking spray. Remove chicken from egg white mixture; discard mixture. Mix flour, baking soda and red pepper in plastic bag. Add 1 chicken piece at a time. Seal bag and shake to coat chicken. Place chicken on cookie sheet; spray with cooking spray about 5 seconds or until surface of chicken appears moist. Bake uncovered 20 to 25 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Meanwhile, prepare Chinese Lemon Sauce. Let chicken stand 5 minutes; cut each piece crosswise into about 5 slices. Pour sauce over chicken. Garnish with green onion and lemon slices. CHINESE LEMON SAUCE: Heat broth, sugar, lemon peel, lemon juice, vinegar, corn syrup, garlic and salt to boiling in 1-quart saucepan, stirring occasionally. Mix cornstarch and cold water; stir into sauce. Cook and stir about 30 seconds or until thickened. Serve warm, or cover and refrigerate up to 2 weeks.

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1 medium acorn squash -- cut into 6 rings and seeded 2 tablespoons margarine or butter 6 pork loin or rib chops -- about 1/2 inch thick 2 teaspoons chopped fresh oregano OR 1/2 teaspoon dried oregano 1/2 teaspoon salt 1/8 teaspoon pepper 1 medium onion -- sliced 2 medium unpeeled cooking apples -- cut into wedges 2 tablespoons honey 2 tablespoons water

Heat oven to 375º. Place squash in ungreased rectangular baking dish, 13 × 9 × 2 inches. Heat 1 tablespoon of the margarine in 10-inch skillet over medium heat until melted. Cook pork, turning once, until brown. Place pork on top of squash; sprinkle with oregano, salt and pepper. Place onion on pork; top with apple. Mix honey and water; pour over apples. Dot with remaining 1 tablespoon margarine. Cover and bake 50 to 60 minutes or until pork is no longer pink in center and squash is tender. Serve pan drippings with pork if desired.

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