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Prep: 10 min, Marinate: 15 min, Cook: 5 min.
2-1/2 Tbs. cornstarch
1/2 cup cold water
2-1/2 Tbs. soy sauce
2-1/2 tsp. sugar
1 Tbs. curry powder
1 Tbs. peanut oil
1 lb. medium shrimp, peeled and deveined
1 Tbs. plus 1 tsp. dry sherry or chicken stock
2 tsp. Oriental sesame oil
6 ounces sliced water chestnuts, drained and rinsed
2 cloves garlic, minced
3 scallions, thinly sliced

Dissolve 1-1/2 Tbs. cornstarch in 3 Tbs. cold water in a bowl. Add half the soy sauce, 1 tsp. sugar, curry powder and half the peanut oil. Mix thoroughly. Stir in shrimp and toss to coat. Marinate 15 minutes.

Combine remaining cornstarch with remaining cold water in a jar with a tight-fitting lid. Shake vigorously. Add sherry, sesame oil, remaining soy sauce and remaining sugar. Shake again and set aside. Heat remaining peanut oil in a wok or heavy nonstick skillet over high heat. Stir-fry water chestnuts, shrimp, marinade and garlic 3 minutes over high heat. Add soy sauce and cornstarch mixture and sauté 1 minute or until sauce begins to thicken. Remove from heat. Stir in scallions.

Per serving: calories 250, fat 8.3g, 30% calories from fat, cholesterol 172mg, protein 25.0g, carbohydrates 17.9g, fiber 2.7g, sugar 5.4g, sodium 748mg, diet points 5.7.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.3, Fruit: 0.0, Bread: 0.4, Lean meat: 0.0, Fat: 1.3, Sugar: 0.2, Very lean meat protein: 3.4

From Hot Off The Grill by JoAnna M. Lund
Prep: 10 min, Cook: 10 min.
9 ounces crabmeat, drained and flaked
3/4 cup dried fine breadcrumbs
1/2 cup finely chopped onions\cooked
2 ounces pimiento pieces in a jar, drained and chopped
1 egg, or equivalent in egg substitute
2 Tbs. nonfat sour cream
1 tsp. dried parsley flakes
1/8 tsp. black pepper

Plug in and generously spray both sides of a double-sided electric contact grill with butter-flavored cooking spray and preheat for 5 minutes. Meanwhile, in a large bowl, combine crabmeat, bread crumbs, onion, and pimiento. Add egg, sour cream, parsley flakes, and black pepper. Mix well to combine. Using a 1/4 cup measuring cup as a guide, form into cakes. Evenly arrange crab cakes on prepared grill. Lightly spray top of cakes with butter-flavored cooking spray. Close lid and grill for 6-7 minutes, or until crab cakes are golden brown.

Per serving: calories 186, fat 3.1g, 15% calories from fat, cholesterol 96mg, protein 19.0g, carbohydrates 19.5g, fiber 1.3g, sugar 2.5g, sodium 441mg, diet points 4.2.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.5, Fruit: 0.0, Bread: 1.0, Lean meat: 0.2, Fat: 0.2, Sugar: 0.0, Very lean meat protein: 1.9

Prep: 10 min.
1/2 lb. lobster meat or imitation lobster meat
1/4 cup fresh mushrooms\raw, sliced
1 small yellow or green bell pepper\cooked, seeded and sliced
2 Tbs. olive oil
1/4 tsp. Italian herb seasoning
4 lettuce leaves
1/4 cup lemon juice
2 Tbs. Parmesan cheese

Combine first 5 ingredients in a bowl. Serve on lettuce drizzled with fresh lemon juice and sprinkled with Parmesan cheese.

Per serving: calories 136, fat 7.9g, 52% calories from fat, cholesterol 43mg, protein 13.0g, carbohydrates 3.5g, fiber 0.4g, sugar 1.2g, sodium 259mg, diet points 3.8.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.2, Fruit: 0.1, Bread: 0.0, Lean meat: 0.1, Fat: 1.4, Sugar: 0.0, Very lean meat protein: 1.7