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This is a Pasta dish 1/2 cup zucchini, fresh 1/2 cup chopped frozen broccoli 1/2 cup carrots, frozen slices 1/2 cup whole wheat macaroni, uncooked 8 fluid ounces chicken (or vegetable) stock, fat-free, low-sodium 1 garlic clove 1 1/2 teaspoons extra virgin olive oil 2 basil leaves, fresh 1 tablespoon parmesan cheese 2 cups mixed salad greens 1/2 medium tomato 2 tablespoons salad dressing, favorite flavor, fat-free 1/4 cup garbanzo beans (canned or fresh cooked) 1 tablespoon sunflower seeds, hulled, dry roasted, unsalted 8 fluid ounces fat-free milk Preparation Wash zucchini; cut into bite-size pieces. Heat chicken stock and about 1 cup water to boiling in 1-quart saucepan; add pasta and cook according to package directions until done, about 8 to 10 minutes. Drain and set aside. While pasta is cooking, heat oil in medium skillet over medium-high heat. Add minced garlic and sauté about 30 seconds until golden. Stir in zucchini, broccoli, and carrots. Cook vegetables about 5 minutes, stirring frequently, until vegetables are crisp-tender. Toss vegetables with pasta, freshly chopped basil leaves, and Parmesan cheese. Serve immediately with a tossed salad, which can be prepared ahead of time. Prepare salad by washing mixed greens and tomato. Cut tomato into wedges. Arrange tomatoes on bed of lettuce; top with dressing, drained garbanzo beans, and sunflower seeds. Enjoy pasta primavera with a glass of cold milk.

Buttermilk Cornbread Muffins SUBMITTED BY: Robyn Webb "Honey makes these muffins moist and sweet. This recipe is from The WEBB Cooks, articles and recipes by Robin Webb, courtesy of the American Diabetes Association." INGREDIENTS 1 cup cornmeal 1 cup all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 2 eggs, beaten 3/4 cup lowfat buttermilk 1/4 cup honey 2 tablespoons vegetable oil DIRECTIONS Preheat the oven to 375 degrees F (190 degrees C). In a large bowl, combine the cornmeal, flour, baking powder, and soda. Combine eggs, buttermilk, honey, and oil; add slowly to the dry ingredients. Mix until blended. Pour into non-stick muffin cups, making them about two-thirds full. Bake until golden, about 20 to 25 minutes. Remove the muffins from the pan and cool completely.