THE VOLVO 940. AFFORDABLY PRICED AT 522,900:

NUTRITION page 112

breasts, skhined, split
and boned
Paprika
2 tsp. cornstarch
In a medium skillet, cut up
undrained tomatoes. Add
next 6 ingredients, 72 tea-
spoon salt, and a dash of pep-
per; place chicken atop. Bring
to a boil; simmer, covered, 25
minutes. Remove chicken;

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sprinkle with paprika. Keep
warm. Combine cornstarch
and 2 tablespoons cold water;
stir into skillet mixture. Cook
and stir till thickened; cook 1
minute longer. Spoon sauce
over chicken. If desired, gar-
nish with a sprig of parsley.
4 servings. Serving size
equals 1/2 breast and 1/3 cup
sauce, 2'/2 lean meat and 1
vegetable exchange, 20 g pro-
tein, 8 g fat, 5 g carbohydrate,
162 calories, 124 mg. sodium.

sodium, 2 vegetable and 1
bread/starch exchange.

SINGLE SPAGHETTI
SQUASH

1 medium red bell pepper,
julienne cut
1 /2 c. sliced onions
2 Tbsp. minced garlic
1 Tbsp. olive oil
2 medium tomatoes,
chopped
1 medium zucchini,
julienne cut
1 Tbsp. white vinegar
1 /4 tsp. pepper
1 tsp. ground basil (fresh)
2 c. hot cooked spaghetti
squash
1 /2 c. bran cereal
Saute bell pepper, onions
and garlic in oil in a pan on
top of the stove. Add toma-
toes, zucchini, vinegar, pep-
per and basil. Continue
cooking for 3 minutes longer.
Remove from heat and add
spaghetti squash; toss to com-
bine. Add cereal. Serve im-
mediately.
8 servings. Serving size
equals 1/2 cup. 55 calories, 7.2
g carbohydrate, 1/3 g protein,
2 g fat, 215 mg. sodium, 0
cholesterol, 2 vegetable and
'/2 fat exchange.

PASTA PRIMAVERA

2 c. pea pods
1 c. broccoli tips
1 c. asparagus cuts
1 c. diced zucchini
1 c. seeded, diced
cucumber
4 c. cooked spinach fettuc-
cini, rinsed in cold wa-
ter and drained
1 c. oil free Italian salad
dressing
2 oz. grated Parmesan
cheese
1 /t c. chopped fresh parsley
(1 Tbsp. dried)
1 to 2 Tbsp. white wine
vinegar
Salt and pepper to taste
Steam pea pods, broccoli,
and asparagus very lightly
until bright green and still
crisp; drain. Rinse under cold
water. Toss cooked vegetables
with 1/4 cup salad dressing; set
aside. Combine zucchini and
cucumbers in a separate
bowl; toss with V' cup salad
dressing and set aside. Place
cooked pasta in a large bowl;
toss with vegetables and re-
maining ingredients. Serve
cold.
Serves 8. Serving size
equals 1 1/1 cups. 130 calories,
25 g carbohydrate, 7 g pro-
tein, trace of fat, 150 mg.

PUMPKIN-BRAN
MUFFINS

1 1 /2 c. whole wheat flour
/3 c. bran
1 Tbsp. baking powder
1 /2 tsp. baking soda
1 tsp. ground cinnamon
1 /2 tsp. ground nutmeg
'/4 tsp. ground cloves,
crushed
1 c. pumpkin
1 egg
1 Tbsp. honey
3 Tbsp. oil
1 c. orange juice
Combine flour, bran, bak-
ing powder, baking soda, cin-
namon, nutmeg and cloves in
a mixing bowl. Beat pump-
kin, egg, honey, oil and or-
ange juice together. Add
pumpkin mixture to flour
mixture and mix just until in-
gredients are blended. Pour
batter into lightly oiled muf-
fin cups. Bake in a 400 degree
oven for 12 to 15 minutes.
15 servings. Serving size
equals 1 muffin. 103 calories,
16 g carbohydrate, 3 g fat, 98
mg sodium, 18 mg choles-
terol, 1 bread/starch and 1/2
fat exchange. ❑

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