Steamed Broccoli with Canadian Cheese Sauce
Cut broccoli into florets; peel and cut stems into 1/4-inch (5 mm) thick slices. Place in steamer over boiling water; cover and steam 7 minutes or until broccoli is tender-crisp. Remove to serving dish.

Meanwhile, in a small saucepan, whisk together milk, flour, mustard, salt and pepper. Cook over medium heat, whisking constantly, for 5 minutes or until thickened and bubbling. Remove from heat; stir in Mozzarella and Cheddar cheese until melted. Pour cheese sauce over broccoli.

Honey-Orange Glazed Chicken
In a measuring cup whisk together orange juice, honey and soy sauce; set aside.

Season chicken with salt and pepper. In a large non-stick skillet, melt butter over medium-high heat; brown chicken on both sides for 2 minutes per side. Whisk honey mixture and stir into skillet. Reduce heat to medium-low, cover and simmer for about 6 minutes or until chicken is no longer pink inside. Transfer chicken to a plate.

Return skillet to heat; bring sauce to a boil and cook, stirring for about 2 minutes or until sauce is slightly reduced. Add chicken to skillet and coat with sauce.

To make sure the chicken is moist and tender, keep the sauce at a simmer and don't let it boil.

For a main-course salad, place cooked chicken on a bed of salad greens; drizzle with honey-orange sauce and sprinkle shredded Canadian Cheddar cheese on top.