1 3/4 cups water
1 tablespoon butter
1 (6-ounce) can tomato paste
2 (5.5-ounce) cans tomato juice
1 (1 3/8-ounce) packet spaghetti sauce mix
1 (8-ounce) bar mozzarella cheese
1 (8-ounce) bar sharp Cheddar cheese
1 (6-ounce) package sliced provolone cheese
1 Bakery French bread loaf

1. Set fondue pot or medium saucepan on medium heat. Combine water, butter, tomato paste, tomato juice and dry spaghetti sauce mix in fondue pot, stirring until smooth.
2. Reduce heat to low and simmer 10 minutes, stirring occasionally. Meanwhile, dice cheese into 1/2-inch cubes. Add cheese, in small amounts, stirring constantly until cheese is melted.
3. Cut bread into 1-inch cubes for dipping. Serve. (Makes 12 (1/2-cup) servings.)

CALORIES (per 1/12 recipe) 340kcal; FAT 18g; CHOL 50mg;
SODIUM 959mg; CARB 29g; FIBER 1g; PROTEIN 17g;
VIT A 16%; VIT C 17%; CALC 33%; IRON 9%

1/2 cup honey
1 (6-ounce) can frozen limeade concentrate, thawed
1 teaspoon poppy seeds
3 pounds fresh fruit salad (contains pre-cut watermelon, cantaloupe, honeydew, pineapple and strawberries)

1. Whisk honey, limeade and poppy seeds together in large bowl.
2. Add fruit salad; toss to coat with dressing.
3. Cover and chill until ready to serve.

CALORIES (per 1/8 recipe) 178kcal; FAT <1g; CHOL 0mg;
SODIUM 9mg; CARB 45g; FIBER 2g; PROTEIN 1g;
VIT A 31%; VIT C 72%; CALC 2%; IRON 3%