Pineapple Beef

Makes 4 servings, 337 calories, 6 gm fat

3/4 pound beef top round steak, cut 1/2 inch thick
1 8oz can pineapple slices (juice pack)
2 T dry sherry or water
1 T soy sauce
1 T molasses or brown sugar
1/8 to 1/4 t crushed red pepper
4 green onions, cut into 1/2 inch pieces
1 T cornstarch
1 med. Tomato cut into wedges
1 6 oz pkg frozen pea pods, thawed
2 C hot cooked rice

1. Partially freeze meat, remove excess fat, cut on bias into thin bite size strips. Drain pineapple reserving juice. Cut pineapple into quarters and set aside.
2. In bowl, stir pineapple juice, sherry or water, soy sauce, molasses or brown sugar, and red pepper. Add meat; stir till coated. Cover and marinate meat at room temp for 15 min. Drain, reserving marinade.
3. Spray a COLD large skillet or wok with nonstick spray. Add half of the meat. Stir-fry 2-3 min. or till browned. Removed meat. Stir-fry remaining meat and onions the same. Return all meat to the skillet. Push meat from center of skillet.
4. For sauce, stir cornstarch into reserved marinade. Add sauce to center of skillet. Cook and stir till thickened and bubbly. Add tomato, pea pods, and pineapple. Stir ingredients together until coated with sauce. Cook and stir 2 minutes more or till heated through. Serve over hot cooked rice.
Better Homes and Gardens New Dieter's CookBook

Fruit and Pasta Salad

3 C uncooked pasta shells or any pasta sturdy enough for a cold salad
20 oz Pineapple chunks
1 Large Orange
1 C Red Grapes
1 C Green Grapes
1 Med. Apple
1 Large Banana
8 oz Plain Yogurt
1/4 C Orange Juice Concentrate

Cook pasta, drain, add fruit, combine yogurt and concentrate and toss. Serve cold.
(Great on a hot summer day!)