How many times has this happened to you? The entire family comes home for dinner at the same time as you do.They are all hungry and they are getting crankier by the minute!

You are at your wits end trying to figure out what to cook and at the same time thinking of suggesting something to get the edge off their hunger.

Well, fret no more!! here are some tips to calm their hunger while you cook up a feast for dinner:

1.) Consider serving whole friut such as apples or raw vegies such as carrot sticks for them to munch on.high in fiber and antidioxants,you cant miss serving this to them.

2.) Try serving something like a vegtable salad with a low fat dip while your cooking up dinner. this dish can be prepared the night before and its also pretty nutritious.

makes: 6 servings. Prep time: 10 minutes Cook time: 15 minutes

3 tablespoons olive oil

3 cloves garlic, chopped

4 cups slice mushrooms

3 8 ounce cans tomato sauce

1.5 lbs boneless chicken breast cut into 1" pieces

1/2 teaspoon salt

1/2 teaspoon red pepper flakes

1 pound large shell pasta

1/2 cup shredded ricotta salata

Instructions:

1.) Bring a large pot of lightly salted water to boil over high heat

2.) Heat 2 tablespoons of olive oil in a large skillet,add the mushrooms and cook, stirring occasionally for 5 minutes.Push the mushroom to one side, add chicken and cook for 7 minutes or until cooked thru. Season the chix and mushrooms with 1/2 teaspoon salt. Remove chix and mushroom to a plate and set aside.

3.) Add the remaining olive oil and cook garlic for 1 minute. Stir in the tomato sauce,red pepper flakes and remaining salt. Cook for 2 minutes. Return the chicken and mushrooms to skillet and heat through.

4.) While Sauce is cooking, prepare pasta by following package directions,drain pasta thoroughly.

5.) Add pasta to skillet and toss, serve immediately with shredded cheese on top.

PER SERVING: 571 calories; 13 grams fat; 42 grams protien; 71 grams carbohydrates; 4 g fiber; 946 mgs sodium, 76 mg cholesterol.

makes: 6 servings prep time: 10 minutescook time: 15 minutes

1 tablespoon olive oil

6 slices thick-cut smoked bacon, cut into 1/4 inch strips

1 medium sized onion, halved and thinly sliced

15 ounces tomato puree

1 tablespoon red wine vinegar

1/4 teaspoon red pepper flakes

1/4 teaspoon salt

1 lbs bucatini or perciatelli pasta

1/2 cup grated cheese

1/4 cup basil leaves,chopped

Instructions:

1.) Bring a large pot of lightly salted water to boil over high heat

2.) Heat olive oil in a large skillet over medium heat. Add bacon and cook 5 minutes until bacon begins to brown, stirring occasionally. remove bacon and reserve.

3.) Add onion and cook in bacon drippings 7 minutes,stirring occasionally. Stir in reserve bacon, tomato puree,vinegar,red pepper flakes and salt. Simmer for 3minutes on medium low heat.

4.) While sauce is cooking,prepare pasta following package directions. Drain pasta.

5.) Toss pasta with sauce. stir in 1/4 cp of the cheese and the basil. Serve with extra cheese on the side.

PER SERVING:443 calories; 10 g fat; 16 g protien; 70 g carbohydrates; 6 g fiber; 782 mg sodium; 19 mg cholesterol