Main Meals Recipes

1 (8 ounce) package cheese-filled tortellini 1 1/2 cups cut-up cooked chicken or turkey (about 8 ounces) 1/3 cup dry white wine OR 1/3 cup chicken broth 2 tablespoons olive or vegetable oil 2 tablespoons lemon juice 1 tablespoon chopped fresh tarragon OR 1 teaspoon dried tarragon leaves 1 teaspoon sugar 1/2 teaspoon salt 1/4 teaspoon pepper 3 cups bite-size pieces of salad greens (spinach, leaf lettuce, romaine) 1 small red or green bell pepper -- cut into 1/2-inch pieces

Cook tortellini as directed on package; drain. Rinse with cold water; drain. Mix tortellini and chicken in large bowl. Shake wine, oil, lemon juice, tarragon, sugar, salt and pepper in tightly covered container. Stir into tortellini mixture. Cover and refrigerate at least 2 hours. Toss tortellini mixture with salad greens and bell pepper just before serving.

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4 small skinless boneless chicken breast halves -- (about 2 pounds) 1/4 teaspoon salt 1/4 teaspoon onion powder 1/4 teaspoon dried dill weed 1 (10 ounce) package frozen asparagus spears -- thawed and drained 1/2 medium red bell pepper -- cut into (1/4-inch strips) Mock Hollandaise Sauce -- (recipe follows) Fresh dill weed sprigs -- if desired MOCK HOLLANDAISE SAUCE 2 tablespoons reduced-fat margarine 1 tablespoon all-purpose flour 1/4 teaspoon salt 2/3 cup skim milk 1 egg yolk 1/2 teaspoon grated lemon peel 2 teaspoons lemon juice

Heat oven to 375º. Remove excess fat from chicken; flatten each chicken breast half to 1/4-inch thickness between plastic wrap or waxed paper. Mix salt, onion powder and dill weed; sprinkle over chicken. Place 1/4 of asparagus spears and pepper strips crosswise on large end of each chicken breast half. Roll tightly and secure with wooden picks. Place chicken, seam sides down, in square pan, 8 × 8 × 2 inches, sprayed with nonstick cooking spray. Cover and bake until chicken is done, about 30 minutes. Prepare Mock Hollandaise Sauce; serve with chicken. Garnish with fresh dill weed sprigs. MOCK HOLLANDAISE SAUCE: Heat margarine in 1-quart nonstick saucepan over low heat until melted. Stir in flour and salt. Cook over low heat until mixture is smooth and bubbly, stirring constantly; remove from heat. Mix milk and egg yolk until smooth; stir into flour mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat; stir in lemon peel and lemon juice.

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1/2 pound ground beef 1 medium stalk celery -- chopped (1/2 cup) 1 medium onion -- chopped (1/2 cup) 2 teaspoons Cajun or Creole seasoning 2 cups uncooked instant rice 1 cup water 8 medium fresh okra -- sliced OR 1 cup frozen (thawed) cut okra 2 medium tomatoes -- chopped (1 1/2 cups) 1 small green bell pepper -- chopped (1/2 cup) 2 (11 1/2 ounce) cans lightly tangy eight-vegetable juice

Heat 12-inch nonstick skillet over medium-high heat. Cook beef, celery, onion and Cajun seasoning in skillet about 4 minutes, stirring frequently, until beef is brown and vegetables are tender. Stir in remaining ingredients. Reduce heat to medium-low. Cover and cook about 5 minutes or until rice is tender.

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