with a little tomato sauce or whether it's mixed with meat or creamy seafood.

Try out one of these recipes.

CREAMY PASTA WITH BROILED TUNA 4 servings (1 1 cups each) 1 1 teaspoons soy sauce 1 teaspoon dark sesame oil 2 cloves garlic, finely chopped 1 pound tuna steak (about 1 large) 2 cups uncooked medium pasta shells (5 ounces) 1 cup fat-free chicken broth 2 tablespoons all-purpose flour 1 1 cups skim milk 2 tablespoons reduced-fat sour cream 1 teaspoon ground nutmeg 1 cup fresh or frozen green peas 2 tablespoons chopped fresh parsley 1 teaspoon salt 1 teaspoon pepper MIX soy sauce, oil and garlic in shallow glass or plastic dish. Add tuna; turn to coat. Cover and refrigerate 20 minutes. Cook and drain pasta as directed on package.

Set oven control to broil. Spray broiler pan rack with nonstick cooking spray.

Remove tuna from marinade; reserve marinade. Place tuna on rack in broiler pan. Broil with top 4 inches from heat about 7 minutes, turning after 3 minutes and brushing with marinade, until fish flakes easily with fork; cool slightly. Separate tuna into large flakes with fork.

Heat broth to boiling in 10-inch nonstick skillet over medium-high heat. Stir in flour. Cook 2 minutes, stirring constantly. Stir in milk, sour cream, nutmeg and peas; reduce heat. Simmer uncovered 3 minutes, stirring frequently, until slightly thickened. Stir in parsley, salt, pepper, pasta and tuna; heat through.

1 Servings: Calories 440 Calories from fat 80 Fat, 9 g *** CHICKEN BREASTS WITH SUN-DRIED TOMATO SAUCE 4 servings (with about 1 cup sauce each) 1 cup coarsely chopped sun-dried tomatoes (not oil-packed) 1 cup fat-free chicken broth 4 boneless, skinless chicken breast halves (about 1 pound) 1 cup sliced mushrooms (1 1 ounces) 2 tablespoons chopped green onions 2 cloves garlic, finely chopped 2 tablespoons dry red wine or fat-free chicken broth 1 teaspoon vegetable oil 1 cup skim milk 2 teaspoons cornstarch 2 teaspoons chopped fresh or 1 teaspoon dried basil leaves 2 cups hot cooked fettucine MIX tomatoes and broth. Let stand 30 minutes.

Trim fat from chicken. Cook mushrooms, onions and garlic in wine in 10-inch nonstick skillet over medium heat about 3 minutes, stirring occasionally, until mushrooms are tender; remove mixture from skillet.

Add oil to skillet. cook chicken in oil over medium heat until brown on both sides. Add tomato mixture. Heat to boiling; reduce heat. Cover and simmer about 10 minutes, stirring occasionally, until juice of chicken is no longer pink when centres of thickest pieces are cut. Remove chicken pieces from skillet; keep warm.

Mix milk, cornstarch and basil; stir into tomato mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in mushroom mixture; heat through. Serve over chicken and fettucine.

1 Servings: Calories 275 Calories from fat 55 Fat, 6 g *** CHINESE PORK AND PASTA 4 servings (1 1 cups each) 1 pound lean pork tenderloin 1 can (8 ounces) pineapple chucks in juice, drained and juice reserved 1 tablespoon soy sauce 1 teaspoon honey or packed brown sugar 2 cloves garlic, finely chopped 1 tablespoon cornstarch 4 ounces uncooked vermicelli 2 teaspoons dark sesame oil 1 cup fat-free chicken broth 1 medium onion, sliced 1 medium red bell pepper, seeded and chopped (1 cup) 4 large stalks bok choy, chopped 4 ounces Chinese pea pods, strings removed TRIM fat from pork. Cut pork into 1 -inch slices. Mix pineapple juice, soy sauce, honey, garlic and cornstarch in medium glass or plastic bowl. Stir in pork. cover and refrigerate 1 hours.

Cook and drain vermicelli as directed on package. Spray wok or 10-inch nonstick skillet with non-stick cooking spray. Heat wok over medium-high heat.

Add oil; rotate wok to coat side. Add pork; stir-fry 2 minutes. Remove pork from wok.

Add broth, onion, bell pepper and bok choy to work; stir-fry 6 minutes. Add pea pods, pineapple and vermicelli. Cook 2 minutes, stirring constantly. Add pork. Cook about 1 minute, stirring constantly, until-sauce is thickened.

1 servings: Calories 250 Calories from fat 45 Fat, 5 g *** EGGPLANT LASAGNE 8 servings 1 cup dry sherry, fat-free chicken broth or vegetable broth 3 cups sliced mushrooms (8 ounces) 1 large onion, chopped (1 cup) 1 medium red bell pepper, chopped (1 cup) 2 cloves garlic, finely chopped 1 teaspoon salt 1 teaspoon pepper 1 1 cups fat-free cholesterol-free egg product or 2 egg whites 1 medium eggplant (1 1 pounds) 1 uncooked lasagna noodles 2 cups low-fat spaghetti sauce 1 cup shredded part-skim mozzarella cheese (2 ounces) HEAT oven to 350 degree. Spray rectangular pan, 13x9x2 inches, with nonstick cooking spray. Heat sherry to boiling in 10-inch nonstick skillet over medium-high heat. Cook mushrooms, onion, bell pepper and garlic in sherry 5 to 8 minutes, stirring frequently, until onion and bell pepper are tender. Stir in salt and pepper.

Mix ricotta cheese and egg product. Cut slice from top and bottom of eggplant.

Cut eggplant length wise into 1 -inch slices.

Spread half of the spaghetti sauce in bottom of pan. Top with half of the eggplant strips, half of the mushroom mixture and 4 uncooked noodles. Spread with ricotta cheese mixture. Repeat with remaining eggplant, mushroom mixture and noodles.

Spread with remaining spaghetti sauce. Sprinkle with mozzarella cheese.

Cover and bake 45 minutes. Uncover and bake about 15 minutes longer or until bubbly and light brown. Let stand 5 minutes before cutting.

1 Serving: Calories 210 Calories from fat 35 Fat, 4 g *** TURKEY MEATBALLS WITH CORKSCREW PASTA 4 servings (abut 3 meatballs and 1 cup sauce over 1 cup pasta each 1 pound lean ground turkey 1 cup soft bread crumbs (1 slice bread) 1 cup finely chopped onion 1 tablespoon Worcestershire sauce 1 teaspoon ground red pepper (cayenne) 2 cloves garlic, finely chopped 2 cup raisins 1 cup finely chopped fresh parsley 1 cup tomato paste 2 cup fat-free chicken broth 2 tablespoons sugar 2 tablespoons chopped fresh or 2 teaspoons dried basil leaves 2 teaspoons chopped fresh or 1 teaspoons dried oregano leaves 1 teaspoon salt 2 cans (16 ounces each) whole tomatoes, undrained 4 cups hot cooked rotelle (corkscrew) pasta SPRAY 10-inch nonstick skillet with nonstick cooking spray. Mix turkey, bread crumbs, onion, Worcestershire sauce, red pepper and garlic. Shape mixture into 1-inch balls. Cook meatballs in skillet over medium-high heat until brown on all sides.

Pasta, a great dish any time of year Stir in remaining ingredients except pasta, breaking up tomatoes. Heat to boiling; reduce heat to low. Cook about 15 minutes or until meatballs are no longer pink in centre. Serve over pasta.

1 Serving: Calories 495 Calories from fat 70 Fat, 8 g *** 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 ricotta cheese 1 cup shredded part-skim mozzarella cheese (2 ounces) HEAT oven to 350 degrees. Spray rectangular baking dish, 11x7x1 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-tender. 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.

1 Servings: Calories 290 Calories from fat 54 Fat, 6 g All recipes from: Betty Crocker's New Low Fat Low-Cholesterol Cookbook