Ingredients:

1/4 lb Rotelle pasta
1 1/2 tsp Estee Salt-It, divided
1 tbsp + 1 tsp lemon juice, divided
1 lb fresh broccoli, trimmed, cut into bite-sized pieces (4 cups) or 4 cups frozen broccoli florets from a 16- to 20-oz bag
3/4 lb large fresh shrimp, peeled and deveined or 1/2 lb pre-peeled and deveined frozen shrimp
1/2 c Estee Creamy Italian Salad Dressing
1/3 c chopped fresh dill or 1/2 tbsp dried dill
1/2 tsp Estee Fructose
black pepper (to taste)

Directions:

Cook pasta according to package directions, using 1 tsp Salt-It instead of salt. Drain and place in large bowl. In large saucepan, bring 4 inches water and 1 tbsp lemon juice to a boil. Add broccoli and shrimp and cook just until shrimp turn pink and broccoli is fork tender. Drain and add to pasta. Add onion and toss.  In small bowl, stir together salad dressing, dill, fructose, remaining lemon juice, and Salt-It. Add black pepper to taste. Pour over pasta mixture and toss to coat. Serve warm or cold.

Makes 4 Servings.

Dietary Exchanges: 1 Starch, 1 Vegetable, 2 Very Lean Meat

Pyramid Servings: 1 Starch, 1 Vegetable, 1 Meat

Nutrients Per Serving:
186 Calories
17 Calories from Fat
2 g Fat
0 g Saturated Fat
119 mg Cholesterol
245 mg Sodium
24 g Carbohydrate
4 g Dietary Fiber
6 g Sugars
18 g Protein

3/4 lb lean ground beef (85% lean)
1 can (14.5 oz) Swanson Vegetable Broth
1 tbsp Worcestershire sauce
1/2 tsp dried oregano leaves, crushed
1/2 tsp garlic powder
1 can (about 8 oz) stewed tomatoes
1 1/2 c dry medium tube-shaped or corkscrew macaroni

Directions:

In medium skillet over medium-high heat, cook beef until browned, stirring to separate meat. Pour off fat. Add broth, Worcestershire, oregano, garlic powder and tomatoes. Heat to a boil. Stir in macaroni. Reduce heat to low. Cover and cook 10 minutes, stirring often. Uncover and cook 5 minutes more or until macaroni is done and most of liquid is absorbed. If desired, garnish with parmesan cheese.

Makes 4 Servings.

Dietary Exchanges: 2 Starch, 2 Lean Meat, 1/2 Fat

Pyramid Servings: 1 1/2 Starch, 1 Vegetable, 1 Meat

Nutrients Per Serving:
287 Calories
101 Calories from Fat
11 g Fat
4 g Saturated Fat
53 mg Cholesterol
654 mg Sodium
27 g Carbohydrate
1 g Dietary Fiber
4 g Sugars
20 g Protein

• 1/4 cup margarine, softened
• 3 eggs
• 1-1/2 cups reduced-fat cottage cheese
• 1 cup reduced-fat sour cream
• 1 can (20 ounces) crushed pineapple in juice, drained
• 1/2 cup dark raisins
• 5-1/2 teaspoons Equal® for Recipes
  or 18 packets Equal® sweetener
  or 3/4 cup Equal® Spoonful™
• 1/2 teaspoon ground cinnamon
• 1 package (12 ounces) cholesterol-free wide noodles, cooked

Directions:

1. Mix margarine and eggs in large bowl until smooth; blend in cottage cheese, sour cream, pineapple, raisins, Equal®, and cinnamon. Mix in noodles.
2. Spoon mixture evenly into lightly greased 13×9x1-inch baking dish. Bake kugel in preheated 325oF oven, uncovered, until hot through, 45 to 55 minutes. Cut into squares.

Yield: Makes 12 servings.

Source: With permission from Merisant/Equal Company. Equal® sweetener is a registered trademark of the Merisant Company.