HERBED PORK CHOPS

4 pork loin chops, 3/4-inch thick

1 cup reduced-fat Italian dressing

4 tablespoons chopped fresh herbs (chives, basil, marjoram, oregano, rosemary — any combination)

Place chops in a resealable plastic bag. Add dressing and herbs; seal and refrigerate 8 to 24 hours. Remove chops from marinade; discard marinade. Grill chops over medium-high heat (or broil 4 inches from heat) for 8 to 10 minutes, turning once.

CHILI CHICKEN CASSEROLE

1 cup sour cream

1/2 cup ricotta cheese

3 ounces cream cheese

3 cups cooked chicken, chopped

3 cups cooked rice

1 1/2 cups shredded Monterey Jack cheese

4 ounces diced green chilies

15-ounce can chopped tomatoes

15-ounce can black beans, drained

1/2 teaspoon garlic salt

1 cup crushed tortilla chips

Mix together sour cream, ricotta cheese and cream cheese.

Add everything else except tortilla chips, and blend together. Pour into ungreased 9-by-13-inch pan. Top with tortilla chips. Bake at 350 degrees for 30 minutes.

CHICKEN TENDERS ITALIANO

1 pound penne pasta

4 teaspoons olive oil

1 each large yellow and green bell pepper, cut into thin strips, strips halved crosswise

1 pound chicken tenders, each cut in 2 or 3 pieces

2 cans (14 1/2 ounces each) diced Italian-style tomatoes

5 1/4-ounce can (drained weight) pitted ripe olives, drained and halved

Cook pasta according to package directions. While pasta is cooking, heat oil in a large nonstick skillet over medium heat. Add bell pepper strips and cook until tender, tossing often. Add chicken tenders, and cook until they lose their raw look, tossing often. Add tomatoes, and simmer until chicken is cooked through, about 5 minutes. Stir in olives. Drain the pasta and toss with hot sauce. Makes 6 servings.

TURKEY-RICE SUPPER

1 tablespoon vegetable oil

1 cup white rice

2 cans (10 3/4 ounces each) reduced-sodium canned chicken broth

1 cup broccoli florets or sliced zucchini

8-ounce can sliced mushrooms, drained

1/4 cup chopped red bell pepper

6 1/2-ounce can turkey, flaked and drained

1/4 cup grated Parmesan or Cheddar cheese

Heat oil in a large, nonstick skillet over medium-high heat. Stir in rice and cook until golden brown. Stir in chicken broth and bring to a boil. Reduce heat to low, stir one more time, cover and cook for 15 minutes.

Add broccoli, mushrooms, red pepper and turkey. Cover pan and cook for 5 minutes, until all liquid has been absorbed and the rice and vegetables are tender. Toss with grated cheese just before serving. Makes 4 servings.

— Sharon Thompson, McClatchy Newspapers