White Bean and Sausage Rigatoni

8 ounces dried rigatoni (2 cups)

1 15 ounce can white kidney (cannellini), Great Norther, or navy beans, rinsed and drained

1 14 1/2-ounce can Italian-style stewed tomatoes, undrained

6 ounces cooked smokey turkey sausage, cut into 1/2 inch slices

1/3 cup snipped fresh basil

1/4 cup finely shredded Asiago or Parmesan cheese (1 ounce)

1. Cook pasta according to package directions. Drain; return pasta to saucepan.

2. Meanwhile, in a large saucepan combine beans, undrained tomatoes, and sausage. Cook and stir until heated through. Add bean mixture and basil to pasta; stir gently to combine. To serve, sprinkle each serving with Asiago cheese.

Serves 4

399 calories, 8 g fat, 3 g sat fat, 36 mg chol, 813 mg sodium, 64 g carb, 7 g fiber, 23 g protein

Meat Loaf

1 can (6 ounces) no-salt-added tomato paste

1/2 cup water

1 clove garlic, minced

1/2 teaspoon dried basil leaves

1/4 teaspoon dried oregano leaves

1/4 teaspoon salt

16 ounces ground turkey breast

1 cup oatmeal

1/4 cup liquid egg substitute

1/2 cup shredded zucchini

Preheat oven to 350. Combine the tomato paste, wine, garlic, basil, oregano, and salt in a small saucepan. Bring to a boil, then reduce the heat to low. Simmer, uncovered, for 15 minutes. Set aside.

Combine the turkey, oatmeal, egg substitute, zucchini, and 1/2 cup of the tomato mixture in a large bowl. Mix well. Shape into a loaf and place into an ungreased 8" x 4" loaf pan. Bake for 45 minutes. Discard any drippings. Pour 1/2 cup of the remaining tomato mixture over the top of the loaf. Bake for an additional 15 minutes.

Place on a serving platter. Cool for 10 minutes before slicing. Serve the reamining tomato sauce on the side.

Serves 8

188 calories, 12 g protein, 12 g carb, 10 g fat, 3 g saturated fat, 244 mg sodium, 39 mg cholesterol, 2 g fiber