• 1 lb. asparagus, cut diagonally into 1 inch pieces
• 5 cloves garlic, crushed
• 2 tsp. olive oil
• 2 tsp. margarine
• 1 lb. shrimp, peeled, deveined
• 2 cups tomatoes, chopped
• 1 lb. canned Great Northern beans, or navy beans, rinsed, drained
• 1/2 tsp. dried marjoram
• 1/2 tsp. dried basil leaves
• 1/2 tsp. dried rosemary leaves
• 2/3 cup low sodium chicken broth
• 2 tsp. cornstarch
• 1/2 lb. spinach fettuccine, cooked, hot
• 2 Tbs. grated Parmesan cheese, or fat-free grated Parmesan

Cook asparagus and garlic in oil and margarine in large skillet over medium heat 1-2 minutes. Add shrimp and cook until pink, 2-3 minutes. Add tomatoes, beans, and herbs; cook, covered, until tomatoes are wilted, 2-3 minutes. Mix chicken broth and cornstarch, stir into skillet. Cook over medium heat until thickened, stirring frequently. Season to taste with salt and pepper. Serve over fettuccine and sprinkle with cheese. Variation: Substitute 1 lb. boneless, skinless chicken breast for the shrimp. Cut the chicken into 3/4 inch pieces; cook chicken in oil and margarine in large skillet over medium heat 3-4 minutes. Add asparagus and garlic; cook until chicken is no longer pink in the center, 2-3 minutes. Complete recipe as above. Courtesy American Dry Bean Board.

Per serving: calories 513, fat 9.0g, 15% calories from fat, cholesterol 175mg, protein 43.4g, carbohydrates 68.2g, fiber 13.3g, sugar 8.3g, sodium 379mg, diet points 8.8.

• 1 lb. green beans, trimmed and cut into 2 inch pieces
• 1 red bell pepper, seeded and cut into 1/4 inch thin strips
• 1/2 lb. european salad (or other packaged salad mix), or packaged lettuce
• 1 tsp. sugar
• 1 tsp. balsamic vinegar
• 1-1/2 Tbs. cider vinegar
• 2 tsp. mustard
• 2 Tbs. olive oil
• 2 Tbs. water

Place green beans in a steamer basket over boiling water. Cover saucepan and steam 4-5 minutes, or until beans are just tender. Rinse under cold water. Drain thoroughly. Combine green beans with bell pepper strips and lettuce in a bowl. Combine remaining ingredients in a jar with a tight-fitting lid. Shake vigorously. Pour dressing over vegetables and toss.

Per serving: calories 117, fat 7.2g, 50% calories from fat, cholesterol 0mg, protein 3.3g, carbohydrates 12.5g, fiber 5.4g, sugar 5.3g, sodium 45mg, diet points 2.4.

• 3/4 cup plain yogurt
• 1/3 cup unsalted butter, melted
• 1/2 cup honey
• 2 eggs
• 3/4 cup all purpose flour
• 3/4 cup whole wheat flour
• 3/4 cup cornmeal
• 2-1/2 tsp. baking powder
• 1/2 tsp. salt (necessary)
• 1/2 tsp. baking soda

Preheat oven to 350°F. Grease a muffin pan or line with paper. Place first 4 ingredients in a bowl and beat until smooth. Combine flour and next 5 ingredients in another bowl and mix well. Stir in honey mixture and stir just enough to just moisten flour. Do not overmix. Spoon batter into prepared pan. Bake 20-25 minutes, or until a wooden toothpick inserted comes out clean. Remove muffins from pan and cool slightly before serving warm.

This recipe serves 12 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 12 only.

Per serving: calories 193, fat 6.7g, 30% calories from fat, cholesterol 47mg, protein 4.1g, carbohydrates 30.6g, fiber 1.8g, sugar 12.2g, sodium 63mg, diet points 4.6.

• 1-1/2 cups strawberries, sliced
• 4 cups rhubarb, cut into 1/2 inch slices
• 2/3 cup all purpose flour
• 1-1/2 cups sugar
• 1-1/2 tsp. cinnamon
• 2 refrigerated pie crusts
• 2 tsp. unsalted butter, cut into pieces
• 2 Tbs. milk
• 1 Tbs. sugar

Preheat oven to 375°F. Combine strawberries and rhubarb in a bowl. Combine sugar, flour and cinnamon in another bowl and stir into fruit. Arrange one pie crust in the bottom of a 9 inch pie plate. Transfer fruit mixture to pie crust and dot with butter. Cover with second pie crust, crimping edges together. Cut several slits in pie crust to allow steam to escape. Brush top with milk and sprinkle with sugar. Bake 35-40 minutes until bubbly and golden.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 420, fat 13.6g, 29% calories from fat, cholesterol 3mg, protein 4.5g, carbohydrates 71.8g, fiber 3.0g, sugar 42.9g, sodium 297mg, diet points 9.4.