aim to eat things that are low in fat and cholesterol. This can sometimes only mean altering a few ingredients in your favourite meals. Try these recipes which offer at low fat, low cholesterol version of the real thing.

MEAT LOAF (8 servings) 3 pound extra lean ground beef 3 pound lean ground turkey 1 cup old-fashioned oats 1 cup tomato puree 2 tablespoons chopped fresh parsley 1 teaspoon Italian seasoning 1 teaspoon salt 1 teaspoon pepper 1 small onion, chopped (1 cup) 1 clove garlic, finely chopped HEAT oven to 350 degrees. Mix all ingredients thoroughly. Press mixture evenly in ungreased loaf pan, 8 1 x 4 1 x 2 1 or 9 x 5 x 3 inches. Bake uncovered 1 1 to 1 1 hours or until no longer pink in centre and juice is clear.

*** EGGPLANT LASAGNE (8 servings) 1 cup dry sherry, fat-free chicken broth or vegetable broth 3 cups sliced mushrooms (8 ounces) 1 large onion, chopped (1 cup) 1 medium red bell pepper, chopped (1 cup) 2 cloves garlic, finely chopped 1 teaspoon salt 1 teaspoon pepper 1 1 cups fat-free ricotta cheese 1 cup fat-free cholesterol-free egg product or 2 egg whites 1 medium eggplant (1 1 pounds) 8 uncooked lasagna noodles 2 cups low-fat spaghetti sauce 1 cup shredded part-skim mozzarella cheese (2 ounces) HEAT oven to 350 degrees. Spray rectangular pan, 13x9x2 inches, with nonstick cooking spray. Heat sherry to boiling in ten-inch nonstick skillet over medium-high heat. Cook mushrooms, onions, bell pepper and garlic in sherry 5 to 8 minutes, stirring frequently, until onion and bell pepper are tender.

Stir in salt and pepper.

Mix ricotta cheese and egg product. Cut slice from top and bottom of eggplant.

Cut eggplant lengthwise into 1 -inch slices.

Spread half of the spaghetti sauce in bottom of pan. Top with half of the eggplant strips, half of the mushrooms mixture and 4 uncooked noodles. Spread with ricotta cheese mixture. Repeat with remaining eggplant, mushroom mixture and noodles. Spread with remaining spaghetti sauce. Sprinkle with mozzarella cheese.

Cover and bake 45 minutes. Uncover and bake about 15 minutes longer or until bubbly and light brown. Let stand 5 minutes before cutting.

*** CHICKEN SATAY (12 appetisers) 1 pound boneless, skinless chicken breast halves 1 cup hoisin sauce 1 cup plum sauce 2 tablespoons sliced green onions 1 tablespoon grated ginger root 2 tablespoons dry sherry or fat-free chicken broth 2 tablespoons white vinegar TRIM fat from chicken. Cut chicken into 1 -inch strips. Mix remaining ingredients in large glass or plastic bowl. Add chicken; toss to coat. Cover and refrigerate 2 hours.

Set oven control to broil. Remove chicken from marinade; drain, reserving marinade. Thread 2 pieces chicken on each of 12 ten-inch skewers.* Place on rack in broiler pan. Broil with tops 3 to 4 inches from heat about 8 minutes, turning once, until no longer pink in centre. Heat marinade to boiling in 1-quart saucepan. Serve with chicken.

*If using bamboo skewers, soak in water at least 30 minutes before using to prevent burning.

*** CREAMY PASTA WITH BROILED TUNA (4 servings (1 1 cups each)) 1 1 teaspoons soy sauce 1 teaspoon dark sesame oil 2 cloves garlic, finely chopped 1 pound tuna steak (about 1 large) 2 cups uncooked medium pasta shells (5 ounces) 1 cup fat-free chicken broth 2 tablespoons all-purpose flour 1 1 cups skim milk 2 tablespoons reduced-fat sour cream 1 teaspoon ground nutmeg 1 cup fresh or frozen green peas 2 tablespoons chopped fresh parsley 1 teaspoon salt 1 teaspoon pepper MIX soy sauce, oil and garlic in shallow glass or plastic dish. Add tuna; turn to coat. Cover and refrigerate 20 minutes. Cook and drain pasta as directed on package.

Set oven control to broil. Spray broiler pan rack with nonstick cooking spray.

Remove tuna from marinade; reserve marinade. Place tuna on rack in broiler pan. Broil with top 4 inches from heat about 7 minutes, turning after 3 minutes and brushing with marinade, until fish flakes easily with fork; cool slightly. Separate tuna into large flakes with fork.

Heat broth to boiling in 10-inch nonstick skillet over medium-high heat. Stir in flour. Cook 2 minutes, stirring constantly. Stir in milk, sour cream, nutmeg and peas; reduce heat. Simmer uncovered 3 minutes, stirring frequently, until slightly thickened. Stir in parsley, salt, pepper, pasta and tuna; heat through.

*** SEAFOOD STEW WITH ROSAMARINA 12 mussels, scrubbed and debearded 8 uncooked medium shrimp in shells 1 teaspoon vegetable oil 1 cup chopped green onions (8 medium) 1 clove garlic, finely chopped 1 large tomato, coarsely chopped (1 cup) 1 medium carrot, thinly sliced (1 cup) 1 cup uncooked rosamarina (orzo) pasta 1 can (14 1 ounces) reduced-sodium chicken broth 1 tablespoon chopped fresh or 1 teaspoon dried thyme leaves 2 teaspoons chopped fresh or 1 teaspoon dried dill weed 6 drops red pepper sauce 1 pound red snapper fillets, skinned and cut into 1 -inch pieces 1 cup sliced mushrooms (1 1 ounces) Chopped fresh parsley, if desired Lemon wedges, if desired DISCARD any mussels that are broken or open (dead). Peel shrimp. Make a shallow cut lengthwise down back of each shrimp; wash out vein.

Heat oil in nonstick Dutch oven over medium heat. Cook onions and garlic in oil about 5 minutes, stirring occasionally, until onions are tender. Stir in tomato, carrot, pasta, broth, clam juice, wine, thyme, dill weed and pepper sauce. Heat to boiling; reduce heat. Cover and simmer about 20 minutes, stirring occasionally, until pasta is almost tender.

Stir in mussels, shrimp, fish and mushrooms. Cover and heat to boiling; reduce heat. Simmer 6 to 8 minutes, stirring occasionally, until fish flakes easily with fork and mussels open (discard any unopened mussels). Sprinkle with parsley. Serve with lemon wedges. 4 servings (about 1 1 cups each).

All recipes from Betty Crocker's New Low Fat Low Cholesterol Cookbook.