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1 pound (480 g) thin sliced veal scaloppini1 1/2 tablespoons flourfreshly ground pepperolive oil cooking spray2 cloves garlic, minced1/4 cup (60 ml) fresh lemon juice1 tablespoon Dijon mustard2 tablespoons olive oil1/4 cup (60 ml) egg substitute2 tablespoons water1/2 tablespoon finely chopped fresh rosemary1 pound (480 g) new potatoes, quartered if large1 pound (480 g) asparagus, tough ends removedPreheat oven to 200°F (93.3°C).Pound each piece of veal until very thin. Sprinkle with flour and shake off any excess. Grind pepper over the tops.Heat a nonstick skillet and lightly coat with cooking spray. Working in batches, brown the scaloppini quickly on both sides and remove to an ovenproof dish and place in the oven to keep warm. Continue until all of the scaloppini are browned.In same skillet, recoated with cooking spray, soften the garlic for 1 minute. Add the lemon juice, mustard, and olive oil warming over low heat. Slowly add the egg substitute and water. Add the rosemary. Keep warm but do not bring to a boil.In a large pot, boil the potatoes until just about done, then add the asparagus to the pot to blanch for 1 minute for very thin spears, 1 or 2 minutes longer for thicker spears. Remove the asparagus with a slotted spoon and place in the warm sauce.Drain the potatoes when easily pierced with the tip of a knife.To serve remove the asparagus from the sauce and divide between 4 dinner plates. Place a slice of scaloppini and 1/4 of the potatoes on each plate. Nap the meat and potatoes with some sauce and serve.

6 Cornish games hens, about 1 1/4 pounds (600 g) each, rinsed well, patted dry, and split in half lengthwiseolive oil cooking spray3 tablespoons (23 g) unseasoned dried bread crumbs2 tablespoons (9 g) chopped parsley2 large garlic cloves, minced1 teaspoon (5 ml) crushed dried rosemary1/4 teaspoon (0.6 ml) crushed dried thymeDried Fruit Stuffing:2/3 cup (80 g) no-sugar-added dried cherries or cranberries, chopped12 dried apricot halves, chopped8 dried apples, chopped1/3 cup (43 g) dried currants1 cup (160 g) chopped onion2 medium celery ribs with leaves, chopped2 tablespoons (25 g) reduced-fat margarine, melted2 teaspoons (10 ml) crushed dried sage1/2 teaspoon (5 ml) crushed dried thyme3 cups (300 g) fresh bread crumbs1/2 cup (120 ml) dry white wineup to 1/2 cup (120 ml) fat-free no-salt-added canned chicken brothjuice and grated zest of 1 lemonPreheat oven to 350°F (160°C), Gas Mark 3.Lightly coat game hen halves with cooking spray. Combine bread crumbs, parsley, garlic, rosemary, and thyme. Sprinkle over the hens.In a large bowl, combine fruits, onion, celery, melted margarine, and sage. Stir in bread crumbs. Moisten with wine and chicken broth to desired consistency. Transfer mixture to a large oven-proof shallow casserole dish. Arrange seasoned game hen halves on top. Drizzle with lemon juice and top with lemon zest.Cover with aluminum foil and bake until hens are tender, about 40 minutes. Uncover and continue to bake until hens are nicely browned, another 5 to 10 minutes.