Ingredients

• 2 lbs. lean ground chuck, browned and drained
• 1 cup chopped onion
• 2 cloves garlic, minced
• 2 (15-oz.) cans no salt added tomato sauce
• 3 tsps. Italian seasoning
• 1/4 tsp. pepper
• 2 (4-oz.) cans sliced mushrooms, drained
• 6 cups tomato juice
• 16 ozs. dry spaghetti broken into 4- to 5-inch pieces

Directions

Serves 10-12.

1. Combine all ingredients except spaghetti in slow cooker.

2. Cover. Cook on Low 6-8 hours or High 3-5 hours.

3. Turn to High during the last 30 minutes and stir in dry spaghetti. (If spaghetti is not fully cooked, continue cooking another 10 minutes, checking to make sure it is not becoming over-cooked).

Exchange list values: starch, 2.0; vegetable, 2.0; meat, lean, 2.0.

Ingredients

• 1 (3 lbs) broiler-fryer
• 1 small onion, cut into wedges
• 1 small orange, cut into wedges
• 3/4 c apple cider
• 1/4 c maple syrup
• 3/4 tsp cornstarch
• 1/4 tsp pumpkin pie spice

Directions

Preheat oven to 325 degrees. Remove giblets and neck from chicken; reserve for another use. Rinse chicken under cold water and pat dry with paper towels. Place onion and orange wedges in cavity of chicken. Tie legs together with wet cotton string and place breast-side up on rack in shallow roasting pan coated with nonstick cooking spray. Insert meat thermometer into meaty part of thigh not touching bone. Combine apple cider, maple syrup, cornstarch and pumpkin pie spice in small saucepan, stirring until cornstarch is dissolved. Bring to a boil over medium heat, stirring constantly; cook 1 minute. Brush apple cider mixture over chicken. Bake chicken 1.5 to 2 hours or until meat thermometer registers 180 degrees, basting frequently with remaining cider mixture. Remove string from chicken; discard. Remove onion and orange wedges from chicken cavity; discard. Transfer chicken to serving platter. Let stand 10 minutes before carving.

Makes 4 servings.

Nutrients Per Serving:
144 Calories
6 g Fat
8 g Carbohydrate
14 g Protein

Ingredients

• GRAHAM CRAKERS
• 2 AMLL VANILLA PUDDING MIX, SUGAR FREE
• 2 LARGE BANANAS
• 1 CAN CRUSHED PINEAPPLES, UNSWEETENED, DRAINED
• 1 BOX FROZEN BLUEBERRIES
• 2 ENV. WHIPPED TOPPING, SUGAR FREE

Directions

LINE A 9 X 13 DISH WITH GRAHAM CRAKCERS. MIX PUDDING ACCORDING TO PACKAGE DIRECTIONS. PUT PUDDING ON TOP OF GRAHAM CRACKERS. LAYER FRUIT ON TOP OF PUDDING. PREPARE WHIPPED TOPPING ACCORDING TO PACKAGE DIREFCTIONS AND SPREAD ON TOP OF FRUIT.

Ingredients

• 1 – 16 OZ BLOCK CREAM CHEESE, SOFTENED
• 2 BLOCKS UNSWEETENED CHOCOLATE
• 1/2 CUP SUGAR SUBSTITIURE PREFERABLY SPLENDA
• 1/2 CUP CHOPPED PECANS
• 1 TSP VANILLA

Directions

IN SMALL MIXING BOWL, BEAT THE CREAM CHEESE, CHOCLATE, SWEETENER AND VANILLA UNTIL SMOOTH. STIR IN PECANS. POUR INTO AN 8 INCH SQUARE BAKING PAN LINED WITH FOIL. COVER AND REFRIGERATE OVERNITE, CUT INTO SQUARES, SERVE CHILLED.

Ingredients

• 2 tablespoons sodium-reduced soy sauce
• 1/2 cup water
• 1 (14-ounce) can pineapple in unsweetened juice
• 1/8 teaspoon pepper
• 1/2 teaspoon salt
• 1/4 cup chopped onion
• 1 1/4 pound ground beef
• 2 tablespoons vinegar
• 2 teaspoons cornstarch
• 1/2 green pepper, cut into bite-size chunks
• 1/4 cup Equal Spoonful

Directions

In bowl, combine ground beef, onion, salt and pepper; mix well. Shape into 1 inch balls. Place on broiler rack. Broil about 4 inches from heat for about 4 minutes or until cooked throughout.
Drain pineapple juice into saucepan, reserve pineapple.
To juice in saucepan, add water, soy sauce and vinegar. Stir in cornstarch. Cook, stirring constantly, until mixture boils and thickens. Stir in green peppers, pineapple and meatballs. Simmer for 5 minutes.
Stir in Equal Spoonful.

Makes 4 servings.
Recipe source: The NutraSweet Company.
Each Serving: 426 Kcal, 30g protein, 24g fat, 23g carbohydrate.