Delicious Dinner with Under 40g of Carbs STEAMED OYSTERS Cost: $ - Preparation Time: 5 minutes Difficulty Level: 1 - Servings: 2 INGREDIENTS 6 oysters in shells 1 tablespoon low-calorie margarine 1/2 teaspoon lemon juice, fresh dash tabasco sauce DIRECTIONS 1. Scrub and rinse the oysters under cold running water. 2. Place the oysters around the edge of a large microwave plate (two may go in the middle if necessary). 3. With the microwave on HIGH, cook for 5 to 7 minutes or until the shells open; turn the plate every 3 minutes for even cooking. 4. Remove the oysters from their shells with a shucking knife. Place them on heated dish and keep them warm. 5. Meanwhile, combine the margarine, lemon juice and Tabasco sauce in a small microwave dish. 6. Cook on HIGH 20 to 25 seconds or until the margarine is melted. Serve with the oysters. Nutritional Information Per Serving: Calories: 45; Carbohydrates: negligible Exchange: 1/2 medium-fat GRILLED SWORDFISH WITH PINAPPLE-CILANTRO SAUCE Cost: $$ - Preparation Time: 10 minutes Difficulty Level: 1 - Servings: 2 INGREDIENTS Small pineapple, peeled, cored and cut into 1" chunks 1 tablespoons cold water 1 tablespoons NutraSweet Spoonful (tm) 1/4 cup unsweetened pinapple juice Salt (optional) Pepper 1 tablespoons lime juice 1 cloves garlic, minced 2 - 4 oz Swordfish Steaks, grilled 1/2 teaspoon jalapeno Pepper 1 tablespoons minced cilantro 1/2 tablespoon cornstarch DIRECTIONS 1. Heat pineapple, juices, garlic and jalapeno pepper to boiling in a medium saucepan. 2. Reduce heat and simmer, uncovered about 5 minutes. 3. Stir in cilantro. 4. Heat to boiling. 5. Mix Cornstarch and cold water, and stir into boiling mixture. 6. Boil, stirring constantly, until thickened. 7. Remove from heat and cool for 2-3 minutes. 8. Stir in NutraSweet Spoonfull(tm). 9. Season to taste with salt and pepper. 10. Serve warm over grilled swordfish. Nutritional Information per serving: Calories-185, Protein-24g, Carbohydrates-16g, Fat-3g, Sodium-159mg Diabetic Exchanges - 2-1/2 lean meat, 1 fruit ASPARAGUS WITH RED PEPPER SAUCE Cost: $ - Preparation Time: 5 minutes Difficulty Level: 1 - Servings: 2 INGREDIENTS 1/2 pound asparagus stalks 1-1/2 large large red eppers 1-3/4 tablespoons olive oil 1/2 tablespoon balsamic vinegar 1/4 teaspoon fresh thyme leaves Salt & pepper DIRECTIONS 1. Peel the asparagus if necessary and cook the stalks in lightly salted water for 4 to 8 minutes, until fork tender. 2. Drain under cold water and set the stalks aside. 3. Broil the peppers on all sides until lightly scorched. 4. Place the cooked peppers in a paper bag for 10 minutes. 5. Remove the peppers and peel off the skin. 6. Cut open the peppers and remove the stem, seeds and white flesh. 7. Puree the peppers in the food processor. 8. Mix in the olive oil, balsamic vinegar and thyme. 9. Taste for seasoning and add salt and pepper if desired. 10. Place equal amount of the puree on 2 serving dishes. 11. Top with equal amounts of asparagus. Nutritional Information Per Serving: 73 Calories; 5g Carbohydrate; 3g Fat; 3g Protein Exchanges: 1 Vegetable; 1 Fat STRAWBERRY CHEESECAKE Cost: $ - Preparation Time: 5 minutes Difficulty Level: 1 - Servings: 10 INGREDIENTS 24 ounces cream cheese 4 eggs 1 cup strawberry pourable fruit 2 teaspoons vanilla 1 cup sour cream 1 teaspoon vanilla 1 cup sour cream 1/4 teaspoon salt Strawberries, sliced DIRECTIONS 1. Preheat oven to 325 degrees F. 2. Beat softened cream cheese in large bowl until creamy. 3. Blend in pourable fruit, vanilla, and salt. 4. Add eggs, one at a time, beating well after each addition. 5. Pour into greased 9" springform pan. 6. Bake for 50 minutes. 7. Combine sour cream and vanilla; mix well. 8. Carefully spoon over warm cheesecake. 9. Bake another 10 minutes, or until just set. 10. Turn oven off and leave cheesecake in oven, with door closed for 30 minutes. 11. Transfer to wire rack and loosen cheesecake from rim of pan. 12. Cool overnight. 13. Just before serving, garnish with sliced strawberries. Nutrition information per slice: 379 calories, 8 grams protein, 18 gm carbohydrate, 31 gm fat, 170 mg cholesterol, 313 mg sodium, Exchanges: 1 medium-fat meat; 5 fat; 1-1/4 fruit