even if you make too much, some dishes can actually taste even better when eaten the next day as left-overs.

HERBED POT ROAST (10 Servings) 3-pound lean beef boneless rump roast 1 teaspoon coarsely ground pepper 2 cloves garlic, finely chopped 1 cup dry red wine or beef broth 1 1 cups water 1 cup chopped fresh parsley 1 tablespoon chopped fresh or 1 teaspoon dried thyme leaves 1 teaspoon beef bouillon granules 5 whole cloves 3 bay leaves 10 small new potatoes (1 1 pounds) 5 medium carrots (3 pound), cut in half 4 large parsnips (1 pound), peeled and cut into eighths HEAT oven to 325 degrees F. Trim fat from beef. Mix pepper and garlic; rub on beef. Place in Dutch oven. Add wine, water, parsley, thyme, bouillon granules, cloves and bay leaves. Heat to boiling; reduce heat. Cover and simmer 2 1 hours.

Turn beef over. Add remaining ingredients. (Add water if necessary.) Cover and simmer 45 to 60 minutes or until beef and vegetables are tender. Remove cloves and bay leaves. Serve beef and vegetables with pan juices.

1 Serving: Calories 275 Calories from fat 35 Fat, 4 g Saturated,1 g *** STEAMED VEGETABLES IN PEANUT SAUCE WITH RICE (4 Servings, 11 cups each) 1 Japanese eggplant, cut into 2 x 1 -inch strips (3 cups) 1 red bell pepper, 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.

1 Serving: Calories 215 Calories from fat 25 Fat, 3 g Saturated, 1 g *** TURKEY MEATBALLS WITH CORKSCREW PASTA (4 Servings, about 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 teaspoon 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.

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 Saturated, 2 g *** EASY MACARONI AND CHEESE 4 Servings (about 3 cup each) 1 package (7 ounces) pasta shells 1 tablespoon margarine or spread 2 tablespoons all-purpose flour 1 teaspoon salt 1 teaspoon ground mustard (dry) 1 teaspoon pepper 1 cup skim milk 1 cup shredded reduced-fat Cheddar cheese (4 ounces) 2 tablespoons sliced green onions 2 tablespoons chopped red bell pepper COOK and drain pasta as directed on package. Meanwhile, melt margarine in 3-quart nonstick saucepan over low heat. Stir in flour, salt, mustard and pepper. Cook over low heat, stirring constantly, until margarine is absorbed; remove from heat. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted.

Stir pasta, onions and bell pepper into sauce. Cook, stirring constantly, until hot.

1 Serving: Calories 330 Calories from fat 80 Fat, 9 g Saturated, 4 g Lovely left-overs From Page 25 CHICKEN-VEGETABLE SOUP 4 Servings, about 1 1 cups each) 2 cups cubed cooked chicken or turkey 1 cup small cauliflowerets 1 cup cut-up green beans 4 cups fat-free chicken broth 1 teaspoon chopped fresh or 1 teaspoon dried tarragon leaves 1 teaspoon pepper 4 small new potatoes, cut into fourths 1 medium carrot, sliced (1 cup) 4 sprigs tarragon HEAT all ingredients to boiling; reduce heat. Cover and simmer 10 to 12 minutes, stirring occasionally, until vegetables are crisp-tender. Garnish each serving with tarragon sprig if desired.

NOTE 1 cup frozen cauliflower and 1 cup frozen cut green beans can be substituted for the fresh cauliflowerets and green beans (do not thaw).

1 Serving: Calories 260 Calories from fat 55 Fat, 5 g Saturated, 2 g All recipes from Betty Crocker New Low Fat, Low Cholesteral Cookbook