Veal Cordon Bleu

6 - 8 boneless veal cutlets pounded to about 1/2 inch thick
6 - 8 slices Swiss cheese
6 - 8 slices ham
1 egg
1 cup seasoned breadcrumbs
1/4 cup fresh parsley, chopped
3 Tbsp. olive oil

The Skinny: Use low fat cheese and your favorite egg substitute.

Place 1 piece of cheese and 1 piece of ham on each veal cutlet. Roll up and secure with a toothpick or string. Heat oil in a skillet. Dip veal in the egg and coat with breadcrumbs. Cook in hot oil over medium heat until meat is cooked through. Sprinkle with fresh parsley and serve. You may substitute chicken for the veal if you would prefer.

Orange Glazed Sugar Snap Peas

2 pounds fresh sugar snap peas (may use frozen if fresh are not available)
1/2 cup orange juice
1/4 cup brown sugar
1 Tbsp. orange rind, grated
1 Tbsp. cornstarch
1/4 cup butter
Salt and pepper to taste

Steam peas for several minutes until crisp tender. Meanwhile, in a large saucepan, combine orange juice, sugar, orange rind and cornstarch and stir until cornstarch is dissolved. Add peas to orange juice mixture, then add butter and salt and pepper. Stir and heat until sauce thickens. Serve warm.

The Skinny: Use your favorite sugar substitute.