Eating smart doesn't mean you have to sacrifice taste.

For instance, today's recipes, from the American Institute for Cancer Research, are low in fat, cholesterol and salt and they are still flavorful and satisfying. Sweet and Sour Chicken With Brown Rice was a snap to make and it made a stunning presentation. And if you like oatmeal, you're going to love the Baked Oatmeal recipe. It's made with dried fruits and nuts and just enough brown sugar to give it a rich flavor. It made a filling breakfast but could stand in as a tasty dessert if you top the oatmeal with low-fat yogurt or a scoop of low-fat vanilla ice cream.

Terri Sirianni, Indiana Township: "Regarding Suzanne Dillon's and Trudy Kosey's requests/comments: The Chicken Burger Stand in Washington County was owned and operated by my husband's aunt and uncle, John and Alma Stolfer. (Part of the building is still standing.) Although Uncle John passed away, Aunt Alma is a very young 83. The recipe is a closely guarded secret to this day -- their sons are the only ones with the real recipe). In fact, I married into the family 31 years ago and have no idea what the ingredients are!"

Kitchen Mailbox is still seeking your recipes for Easter brunch, which we'll share later this month. Email to aburnett@post-gazette.com or mail c/o Arlene Burnett, 34 Blvd. of the Allies, Pittsburgh 15222.

PG TESTED

• 2 cups brown rice
• 1 tablespoon low sodium soy sauce
• 1/3 cup rice vinegar
• 2 tablespoons cornstarch
• 1/4 cup apricot preserves
• 2 tablespoons olive oil, divided
• 1 pound boneless skinless chicken breasts, cut into bite-size pieces
• 4 teaspoons minced ginger
• 4 cloves minced garlic
• 1 cup reduce-sodium chicken broth
• 6 cups frozen vegetables
• 1 can sliced water chestnuts, drained
• Pinch crushed red pepper flakes, optional

Salt and freshly ground black pepper, to taste

Prepare rice according to package directions. Set aside. Whisk soy sauce, vinegar, cornstarch and preserves in a small mixing bowl. Set aside.

Heat 1 tablespoon olive oil in large skillet over medium to high heat. Add chicken and cook undisturbed for 2 minutes. Continue cooking, stirring occasionally until chicken starts to brown about 2 minutes. Transfer to a plate. Add remaining olive oil, ginger and garlic to the skillet, cook over medium-high heat, about 30 seconds. Add chicken broth and bring to a boil, stirring occasionally. Add vegetables, reduce heat, cover and simmer until vegetables are thawed, about 5 minutes. Do not overcook.

Return chicken to the pan. Add water chestnuts. Whisk the reserved sauce and add to the skillet. Add a pinch of red pepper flakes, if desired. Simmer, stirring occasionally until the sauce thickens and chicken is heated through. Transfer chicken to a serving platter. Season with salt and pepper.

Makes 4 servings.

PG tested

• 1 3/4 cups 1 percent milk
• 2 teaspoons unsalted butter
• 1/8 teaspoon salt
• 1 cup old-fashioned rolled oats
• 1/4 cup dried apricots, chopped
• 1/4 cup raisins
• 3 tablespoons lightly packed brown sugar, divided
• 1/2 Golden Delicious apple, peeled and cored
• 3 tablespoons chopped walnuts

Preheat oven to 350 degrees.

In a 2-quart microwaveable, oven-proof casserole, heat milk and butter until milk steams, about 1 to 2 minutes. Mix in salt and oats and set aside.

Mix apricots, raisins and 1 tablespoon of the sugar into oats. Shred apple into oats and mix to combine.

Place casserole in oven and bake for 15 minutes. Stir, top with remaining sugar and nuts. Bake 15 minutes longer, or until the oats are chewy.

Makes 4 servings.