1. Combine sour cream and dressing mix in medium bowl and mix well. Stir in chopped vegetables and cover.
2. Chill 2-3 hours.
3. Serve with assorted fresh vegetable dippers, whole grain crackers, etc.

Makes 8 (1/2 cup) servings

Nutrient Content per serving: 31 calories, 1 gm fat, 4 gm carbohydrate, 1mg cholesterol, 2 gm protein, 37 mg sodium.

Cook pasta according to package directions. Meanwhile, in a large skillet sauté onion and margarine for 3-4 minutes. Cook frozen vegetables until heated; drain and add to skillet. Add diced ham, milk, pepper and salt and bring to a boil; reduce heat to low and cook for 1 minute.

Drain pasta and add the ham mixture; toss to coat and serve immediately.

Yield: 8 servings (1-cup)

Nutrient Analysis per serving: 240 calories, 8 gm fat, 28mg cholesterol, 463 mg sodium, 34 gm carbohydrate, 13gm protein.

Balsamic Sauce

1. Lightly spread oil on hoagie buns. Place on hot grill, or moderately hot fry pan, for 1-2 minutes, until lightly browned.
2. Lightly spread oil on vegetable slices; place on hot grill, or fry pan, for 2-3 minutes. Turn once.
3. Remove from grill and begin assembling sandwich: place vegetable slices on bread; sprinkle with Balsamic Sauce; add 2 slices of cheese to each bun and top with sliced roasted red peppers.
4. Add small amount of pesto sauce, if desired.

Note: This recipe can also be used to make an appetizer: prepare sandwich and leave top half of bun off; cut into 1 inch slices.

Nutrient Analysis per sandwich: 221 calories, 5 gm fat, 32 gm carbohydrate, 8 mg cholesterol, 5gm protein, 267 mg sodium.

1. Preheat oven to 350. Spray 8-inch baking pan with nonstick cooking spray.
2. In small bowl, whisk together juice, egg, margarine, and vanilla.
3> In medium bowl, stir together flour, cocoa and baking powder.
4. Stir in juice mixture and pour into prepared pan.
5. Bake approximately 15 minutes, or when toothpick comes out clean.
6. Cool on rack.
7. Using long spatula, remove from pan and place on serving plate. Spread whipped cream cheese evenly over top. Cut into 16 squares.

Yield: 8 servings (2 squares each)

Nutrient Analysis (for 2 squares): 123 calories, 3gm protein, 3gm fat, 22gm carbohydrate, 86mg sodium, 4mg cholesterol.