• 2 pounds tomatoes (about 12 plum or 6 medium-size)
• 1 pound thin spaghetti
• 2 tablespoons vegetable or olive oil
• 1 large clove garlic, finely chopped
• 2 tablespoons butter or margarine
• 1/2 cup chopped parsley
• 1/4 cup thinly sliced green onion
• 1/2 teaspoon each salt and pepper
• 8 ounces coarsely shredded sharp cheddar cheese

1. Cut the tomatoes in half crosswise. Gently squeeze our the seeds and remove the cores. Cut the tomatoes into half inch chunks and keep at room temperature.
2. Cook spaghetti following the package directions until al dente, firm but tender. Drain spaghetti.
3. Meanwhile, heat the oil in a small skillet over low heat. Add the garlic and saute until softened but not colored, about 2 minutes. Add the butter or margarine and melt. Remove the skillet from heat.
4. Transfer the drained hot spaghetti to a large bowl. Add the butter or margarine mixture, tomatoes, parsley, green onions, salt and pepper. Toss to mix well. Add the cheddar cheese and lightly toss to mix. (The trick is to evenly distribute the cheese before it melts too much; the cheese should hold its shape.) Serve immediately.

Nutrient Value Per Serving: 498 calories, 18g protein, 19g fat, 64g carbohydrate, 411mg sodium, 40mg cholesterol.

• 8 lasagna noodles
• 1 15-ounce container ricotta cheese
• 1/4 cup grated parmesan cheese
• 1 egg, slightly beaten
• 1/8 teaspoon pepper
• 1 10-ounce package frozen chopped spinach
• 1 26-ounce jar of your favorite spaghetti sauce
• 2 cups shredded mozzarella cheese

1. Preheat oven at 350.
2. Cook lasagna noodles and spinach according to package directions. Drain noodles and spinach (make sure you squeeze as much water as possible out of spinach).
3. While your lasagna noodles and spinach are cooking, combine ricotta cheese, parmesan cheese, pepper and egg. Stir in cooked, drained spinach. Set aside.
4. Spread 1/2 cup spaghetti sauce in bottom of 13x9x2-inch pan. Place 1/2 of the noodles in pan. Top noodles with 1/2 of the ricotta cheese mixture. Top cheese mixture with 1/2 of the spaghetti sauce. Repeat layers with remaining noodles, cheese mixture and sauce.
5. Place pan in oven and cook for about 25 minutes. Sprinkle with mozzarella cheese and cook for 5 minutes longer. Let cool for 10 minutes before cutting.

No nutritional information available at this time.

• 1 pound fresh or frozen scallops
• 12 ounces linguine
• 1 teaspoon margarine
• 1 teaspoon olive oil or cooking oil
• 1 1/2 cups chicken broth
• 3/4 cup dry vermouth or dry white wine
• 3 tablespoons lemon juice
• 3/4 cup sliced green onion
• 3/4 cup snipped fresh parsley
• 2 tablespoons capers, drained
• 1 teaspoon dried dillweed
• 1/4 teaspoon pepper

1. Thaw scallops, if frozen. Halve any large scallops, set aside. Cool linguine according to package directions.
2. Meanwhile, in a large skillet heat margarine and oil over medium-high heat. Add scallops; cook and stir about 2 minutes or till opaque. Remove scallops with a slotted spoon, leaving juices in skillet.
3. Stir broth, vermouth or white wine, amd lemon juice into skillet. Bring to boiling. Boil for 10 to 12 minutes or till liquid is reduced to about 1 cup. Stir in onion, parsley, capers, and dillweed. Reduce heat to simmer, uncovered, for about 1 minute. Add scallops, stirring just till heated through. Pour over linguine; toss gently

Nutritional information oer serving: 362 calories, 28g protein, 326g carbohydrate, 4g fat, 40mg cholesterol, 407mg sodium, 619mg potassium.