vegetables are a definite plus when eating healthy. Here are a few recipes from Betty Crocker's New Lowfat Low Cholesterol Cookbook. Try them out for your next meal: SZECHUAN VEGETABLES WITH RICE 4 Servings (1 1 CUPS EACH) 2 tablespoons soy sauce 1 teaspoon sugar 1 teaspoon cornstarch 1 teaspoon rice vinegar 1 jalapeno chili, finely chopped 1 to 3 cup fat-free chicken broth or vegetable broth 2 tablespoons dry sherry, sake or water 1 very large onion, thinly sliced (2 cups) 4 cloves garlic, finely chopped 1 tablespoon grated gingerroot 1 small eggplant, diced (3 cups) 1 medium red or yellow bell pepper, cut into julienne strips 1 cup thinly sliced napa (Chinese) cabbage, green cabbage or daikon radish 1 cup whole kernel corn 1 cup sliced Chinese pea pods 2 cups hot cooked rice MIX soy sauce, sugar, cornstarch, vinegar and chili; set aside. Spray 10-inch nonstick skillet or wok with nonstick cooking spray. Heat over medium high heat. Cook broth, sherry, onion, garlic and gingerroot in skillet 5 to 8 minutes, stirring frequently, until onion is tender.

Stir in eggplant, bell pepper, cabbage and corn. Cook 3 to 5 minutes, stirring frequently, until eggplant is tender. Stir in pea pods and cornstarch mixture.

Cook, stirring constantly, until sauce thickens slightly Serve over rice.

STEAMED VEGETABLES IN PEANUT SAUCE WITH RICE 4 Servings (1 1 CUPS EACH) 1 Japanese eggplant, cut into 2 x 1 -inch strips (3 cups) 1 red bell pepper, cut into julienne strips (1 1 cups) 1 large carrot, cut into julienne strips (1 cup) 1 cup sliced bok choy or celery 1 medium onion, thinly sliced 2 tablespoons soy sauce 1 tablespoon smooth peanut butter 1 tablespoon hoisin sauce 1 teaspoon grated gingerroot 1 clove garlic, finely chopped 8 ounces Chinese pea pods, strings removed 2 cups hot cooked basmati or brown rice PLACE steamer basket in 1 inch water in saucepan or skillet (water should not touch bottom of basket). Place eggplant, bell pepper, carrot, bok choy and onion in steamer basket. Cover tightly and heat to boiling; reduce heat. Steam 5 to 8 minutes or until vegetables are tender.

Meanwhile, mix soy sauce, peanut butter, hoisin sauce, gingerroot and garlic in large bowl. Add pea pods to vegetables in steamer basket; cover and steam 1 minute. Add vegetables to peanut butter mixture; toss. Serve over rice.

TURKEY-BROCCOLI STIR-FRY 4 Servings (1 CUP TURKEY MIXTURE AND 1 CUP RICE EACH) 1 pound turkey breast tenderloin, cubed 2 tablespoons soy sauce 1 teaspoon cornstarch 1 teaspoon sugar 3 cup fat-free chicken broth 2 tablespoons grated gingerroot 2 cloves garlic, finely chopped 1 teaspoon dark sesame oil 1 medium onion, chopped (1 cup) 1 small red bell pepper, sliced (1 cup) 3 cups broccoli flowerets 1 tablespoon hoisin sauce 4 cups cooked hot rice MIX turkey, soy sauce, cornstarch, sugar and 1 cup of the broth. Cover and refrigerate 15 minutes.

Remove turkey from marinade; reserve marinade. Heat 1 cup of the broth to boiling in nonstick wok or 10-inch skillet. Add gingerroot and garlic; stir-fry 1 minute. Add oil, remaining 1 cup broth, the turkey onion and bell pepper to wok; stir-fry 3 to 4 minutes or until turkey is white.

Stir in broccoli. Cover and cook 2 to 3 minutes or until broccoli is crisp-tender and turkey is no longer pink in centre. Stir in hoisin sauce and marinade. Heat to boiling; cook, stirring constantly, until thickened. Serve over rice.

VEGETABLE MANICOTTI 4 Servings (2 MANICOTTI SHELLS EACH) 1 can (8 ounces) tomato sauce 8 uncooked manicotti shells 1 teaspoon olive or vegetable oil 1 cup shredded carrot (1 medium) 1 cup shredded zucchini 1 cup sliced mushrooms (1 1 ounces) 1 cup sliced green onions (3 medium) 1 clove garlic, finely chopped 1 cup grated reduced-fat Parmesan cheese blend 1 cup fat-free cholesterol-free egg product or 2 egg whites 2 tablespoons chopped fresh or 2 teaspoons dried basil leaves 1 container (15 ounces) fat-free ricotta cheese 1 cup shredded part-skim mozzarella cheese (2 ounces) Add spice to meals with these vegetables HEAT oven to 350 degrees. Spray rectangular baking dish, 11 x 7 x 1 1 inches, with nonstick cooking spray. Pour 1 cup of the tomato sauce into baking dish.

Cook and drain manicotti shells as directed on package.

Heat oil in 10-inch nonstick skillet over medium high heat. Cook carrot, zucchini, mushrooms, onions and garlic in oil, stirring frequently, until vegetables are crisp-render. Stir in remaining ingredients except mozzarella cheese.

Fill manicotti shells with vegetable mixture; place in baking dish. Pour remaining tomato sauce over manicotti. Sprinkle with mozzarella cheese. Cover and bake 40 to 45 minutes or until hot and bubbly.

VEGETABLES AND HAM JAMBALAYA 6 Servings (ABOUT 1 1 CUPS EACH) 3 cup fat-free chicken broth 1 medium onion, chopped (1 cup) 2 cloves garlic, finely chopped 1 cup diced green bell pepper 1 cup diced celery 2 green onions, chopped 4 cups cooked rice 1 cup frozen whole kernel corn or green peas 1 cup cubed lean fully cooked ham (about 2 pound) 1 tablespoon tomato paste 1 teaspoon Worcestershire sauce 1 to 1 teaspoon red pepper sauce 1 can (16 ounces) whole peeled tomatoes, undrained 1 cup chopped fresh parsley 1 teaspoon salt 1 teaspoon pepper HEAT broth to boiling in Dutch oven. Stir in onion, garlic, bell pepper, celery and green onions. Cook 5 to 8 minutes, stirring frequently, until vegetables are tender.

Stir in remaining ingredients except parsley, salt and pepper, breaking up tomatoes. Heat to boiling; reduce heat to low. Cover and cook 30 minutes. Stir in parsley, salt, and pepper. Serve with additional red pepper sauce if desired.

VEGETABLE CURRIED RICE 4 Servings (ABOUT 1 1 CUPS EACH) 1 can (14 1 ounces) fat-free chicken broth or vegetable broth 1 medium onion, chopped (1 cup) 3 cloves garlic, finely chopped 1 cup shredded carrots (1 1 medium) 1 cup sliced mushrooms (3 ounces) 2 teaspoons curry powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin 1 teaspoon ground coriander 1 cup chopped dried apricots 1 cup currants or raisins 1 teaspoon salt 2 cups uncooked instant rice 1 cup plain fat-free yogurt 1 medium tomato, diced (1 cup) Plain fat-free yogurt, if desired Mango chutney, if desired HEAT 1 cup of the broth to boiling in 3-quart nonstick saucepan over medium-high heat. Cook onion, garlic, carrots, mushrooms, curry powder, cinnamon, cumin and coriander in broth 5 to 8 minutes, stirring frequently, until onion is tender and liquid has evaporated.

Add enough water to remaining broth to make 2 cups. Stir broth mixture, apricots, currants and salt into vegetable mixture. Heat to boiling. Stir in rice; remove from heat. Cover and let stand about 5 minutes or until liquid is absorbed. Stir in 1 cup yogurt and the tomato. Serve with additional yogurt and chutney.

WARM GREENS WITH BALSAMIC VINAIGRETTE 4 Servings (ABOUT 1 CUP EACH) 1 cup Balsamic Vinaigrette (below) 1 1 cups sliced mushrooms (4 ounces) 2 cups 2-inch pieces leaf lettuce 2 cups 2-inch pieces spinach 1 1 cups 2-inch pieces radicchio 2 tablespoons pine nuts, toasted HEAT Balsamic Vinaigrette to boiling in 10-inch nonstick skillet over medium heat. Cook mushrooms in vinaigrette 3 minutes; remove from heat. Add remaining ingredients. Toss 1 to 2 minutes or until greens begin to wilt. Serve immediately. Sprinkle with freshly ground pepper if desired.

BALSAMIC VINAIGRETTE About 1 CUP dressing 1 cup water 1 cup balsamic vinegar 1 cup olive or vegetable oil 1 teaspoon honey 1 teaspoon salt 1 teaspoon paprika 1 clove garlic, finely chopped Shake all ingredients in tightly covered container.