Low-Fat Citrus Simmer Dinner

4 bundles packaged dried nested vermicelli
1 cup sliced carrots
1 small onion, cut into thin wedges
1-1/2 cups orange juice
1 cup chicken broth
1 teaspoon dried basil or 1/2 teaspoon dried tarragon, crushed
1 10-ounce package frozen cauliflower
6 ounces lower-fat and lower-sodium fully cooked ham, cubedIn a large skillet arrange vermicelli, carrots, and onion. Add orange juice, chicken broth, and basil. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Add cauliflower and ham. Return to boiling; reduce heat. Cover and simmer about 10 minutes more or until pasta and vegetables are tender. Serve at once. Makes 4 servings.

Chicken and Orzo Salad with Citrus Vinaigrette

Nonstick cooking spray
1 pound boneless skinless chicken breast
2 1/2 cups zucchini, sliced and quartered
2 cups red bell peppers, sliced
1 4 oz. can mandarin orange sections
8 ounces orzo, cooked and cooled to room temperature
1/2 cup dark raisins

Citrus Vinaigrette:
1/4 cup balsamic vinegar
3 tablespoons orange juice
2 1/2 tablespoons lime juice
2 tablespoons honey mustard
2 tablespoons olive oil
1 green onion, thinly sliced
3 cloves garlic, minced
1/2 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
1/4 teaspoon salt

Spray large skillet with cooking spray; heat over medium heat until hot. Add chicken and cook 10 to 15 minutes or until well browned and longer pink in center. Cut chicken into strips or cubes. Combine chicken, zucchini, bell
pepper, mandarin oranges and orzo in a large bowl; drizzle with vinaigrette and toss. Cover and refrigerate at least 2 hours or overnight. Stir in raisins just before serving. Season taste with salt and black pepper, if desired. Garnish as desired.

For Citrus Vinaigrette Combine all ingredients
in jar with tight-fitting lid. Makes 6 servings.