Cook pasta according to directions on package. Drain and keep warm.

Meanwhile, combine cornstarch and salt in a small bowl. Whisk in chicken broth and set aside. Zest lemon; add to chicken broth mixture. Cut carrots diagonally into 1/4-inch-thick slices. Cut bell pepper into 1-inch pieces.

Cut chicken into 1-inch strips (we preferred chunks when testing this recipe). Heat 1 teaspoon oil in a stir-fry pan, over medium-high heat, until hot. Press garlic into skillet. Add chicken; stir-fry 5 minutes. Remove from skillet. Heat remaining 1 teaspoon oil in skillet; add carrots, and stir-fry 2 minutes. Add broccoli and bell pepper; stir-fry 2-3 minutes until vegetables are crisp-tender.

Add broth mixture and browned chicken. Bring to a boil; reduce heat to medium and cook until mixture is slightly thickened; stirring occasionally. Remove from heat. Stir in fusilli and basil.

Serve immediately. Grate Paresan cheese over pasta. Top with coarsely ground black pepper, if desired.

Nutrition facts per serving: 370 calories; 8g fat; 950mg sodium; 3g dietary fiber.

Recipe from The Pampered Chef, Main Dishes Cookbook.

Melt margarine in large nonstick skillet over medium heat. Add onion and rice from mix; cook and stir 1-2 minutes or until onion begins to cook. Add water and contents of seasoning packet; mix well. Bring to a boil. Reduce heat to medium-low; cover and cook 10 minutes.

Stir in broccoli and ham. Return to a boil. Reduce heat to medium-low; cover and cook 10-15 minutes or until broccoli is crisp-tender and rice is tender, stirring occasionally.

Makes 4 (1-cup) servings

RC NOTE: Leftover cooked turkey can be used in place of cooked ham.

Nutrition facts per 1 cup serving: 210 calories; 5g total fat (1g saturated); 25mg cholesterol; 1240mg sodium; 26g carbohydrate (2g dietary fiber, 1g sugar); 15g protein.

Recipe from Pillsbury Classic Cookbooks, Feb. 2002.

Combine flour and salt in a medium saucepan. Gradually stir in milks and yolks, and cook over medium heat, stirring constantly, 8 mintes or until thickened. Remove from heat; stir in vanilla.

Arrange 1 cup banana slices in bottom of a 2 quart baking dish. Spoon one-thrid pudding mixture over bananas; top with 15 vanilla wafers. Repeat layers twice, ending with pudding. Arrange remaining 15 wafers around inside edige of dish. Gently push wafers into pudding.

Beat egg whites at high speed with an electric mixer until foamy. Add sugar 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2-4 minutes). Spread meringue over pudding, sealing to edge of dish.

Bake at 325°F for 25 minutes of until golden. Let cool at least 30 minutes.

Makes 10 servings

RC NOTE: Our test kitchen's 8x11 pan is a 2-quart baking dish -- but it used an entire box of vanilla wafers - not 45 - and was alittle wafer heavy. I'd suggest using a square or round baking dish instead. The perportions will probably be better.

Nutrition facts per serving: 359 calories (10% from fat); 2.9g fat (1g sat, 0.9g mono, 0.2g poly); 7.9g protein; 49.5g carbohydrate; 0.1g fiber; 51mg cholesterol; 0.4mg iron; 155mg sodium; 161mg calcium.

Recipe from Southern Living Magazine.

1-1/2 pounds chicken breast halves, skinned
2-1/4 cups water
1 bay leaf
2 cups cubed, peeled potatoes (2 medium)
1 cup chopped onion
1/2 cup nonfat dry milk powder
5 tablespoons all-purpose flour
1 teaspoon dried basil, crushed
3/4 teaspoon poultry seasoning
1/4 teaspoon salt
1/8 teaspoon peper
1 cup loose-pack frozen peas
Green Onion Biscuits

Rinse chicken; pat dry with paper towels. In a 4-quart Dutch oven combine chicken, water and bay leaf. Bring to a boil; reduce heat. Cover and simmer for 20-25 minutes or till chicken is tender and no longer pink. Drain, reserving cooking liquid. Discard bay leaf. Cool chicken slightly; discard bones and cut chicken into bite-size pieces.

Meanwhile, in a medium saucepan cook potatoes, and onion in a small amount of boiling water about 10 minutes or till potatoes are tender. Drain; keep warm.

For sauce, in a small saucepan stir together the dry milk powder, flour, basil, poultry seasoning, salt, and pepper. Add 2 cups of the reserved chicken cooking liquid, stirring till smooth. Cook and stir over medium heat till thickened and bubbly. Gently stir together the cut-up chicken, drained vegetables, peas, and sauce; keep warm while preparing Green Onion Biscuits.

Spoon chicken mixture into four 14-ounce individual casserole dishes or a 2-quart rectangular baking dish. Drop biscuit topping onto warm mixture to form 8 small biscuits. For individual casserole dishes, ,drop 2 biscuits on each. Bake in a 400°F oven for 20-25 minutes or till biscuits are golden and a wooden toothpick inserted into biscuits comes out clean.

Makes 4 Servings.

Green Onion Biscuits: In medium mixing bowl stir together 2/3 cup all-purpose flour; 1 tablespoon thinly sliced green onion; 1 teaspoon baking powder; 1 teaspoon sugar; 1/4 teaspoon dried basil, crushed; and dash salt. Stir together 1/3 cup skim milk and 4 teaspoons cooking oil. Stir milk mixture into flour mixture just till combined.

Nutrition facts per serving: 462 calories, 14g total fat (3g saturated fat), 61mg cholesterol, 315mg sodium, 52g carbohydrate, 4g fiber, 32g protein.

Recipe from Better Homes and Gardens "Healthy Family" Cookbook.

2 tablespoons margarine or butter
3/4 lb. orange roughy fillets (1/4 to 1/2 inch thick), cut into 4 piececs
1/2 teaspoon dried basil leaves
1 cup chopped Italian plum tomatoes
1/2 teaspoon seasoned salt
1/4 teaspoon garlic powder
4 tablespoons apple juice
4 teaspoons fresh lemon juice

Heat oven to 350°F. Place margarine in 12x8 inch (2-quart) baking dish. Heat in oven for 3-5 minutes or just until margarine sizzles. Remove baking dish from oven; tilt to coat bottom with melted margarine.

Place orange roughy fillets in baking dish; turn to coat with margarine. Sprinkle each fillet with basil. Top with tomatoes, seasoned with salt and garlic powder. Pour 1 tablespoon apple juice and 1 teaspoon lemon juice over each fillet. Cover with foil.

Bake at 350°F for 15-20 minutes or until fish flakes easily with fork. Remove fish and tomatoes from dish with slotted pancake turner.

Makes 4 servings.

Nutrition facts per serving: 130 calories, 6g fat (1g saturated fat), 15mg cholesterol, 320mg sodium, 3g carbohydrates (1g fiber), 13g protein.

Recipe from Pillsbury Classic Cookbooks, 'Good For You Meals,' Feb 1999.

Pizza Crust:
1 package (10 oz.) refrigerated pizza crust
2 garlic cloves
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
4 oz. part-skim mozzarella cheese, shredded (1 cup)
1 oz. fresh Parmesan cheese, grated, divided (1/4 cup)

Salad Topping:
5 cups romaine lettuce, thinly sliced
1 medium tomato, chopped
1/4 cup pitted ripe olives, sliced
1/2 cup red onion, thinly sliced
1/4 cup fat-free Italian salad dressing

Preheat oven to 425°F. For crust, roll out dough to edge of 15" baking stone, or pizza pan. Press garlic cloves over crust and spread evenly. Sprinkle dough with herbs. Bake on bottom oven rack 12-14 minutes or until crust is golden brown.

While crust is baking, prepare toppings. Shred mozzarella cheese, grate Parmesan cheese, slice lettuce, chop tomato. Slice Olives. Thinly slice red onion. Place lettuce, tomato, olives, and red onion in mixing bowl. Add dressing; toss to coat.

Remove crust from oven to cooling rack. Immediately top with mozzarella cheese, half of the Parmesan cheese, and salad mixture. Sprinkle with remaining Parmesan cheese. Cut with pizza slicer; serve warm.

Makes 8 Servings.

Nutrition facts per serving: 160 calories; 5g fat, 250mg sodium, 2g fiber.

Recipe from Pampered Chef's 'Season's Best' Cookbook Fall/Winter 1999.