• 1 tsp. vegetable oil
• 4 pork blade steaks, 1/2 inch thick
• 1 cup chunky style prepared salsa
• 1/3 cup water
• 2 Tbs. lemon juice
• 1/2 tsp. ground cumin
• 1/4 cup cilantro, chopped

Heat oil in a heavy nonstick skillet over medium high heat. Brown pork steaks on both sides. Combine remaining ingredients, except cilantro, in a bowl. Season with salt to taste. Pour mixture over chops. Cover and simmer 10-12 minutes. Sprinkle with cilantro and serve.

Per serving: calories 454, fat 37.6g, 75% calories from fat, cholesterol 109mg, protein 24.4g, carbohydrates 3.4g, fiber 0.7g, sugar 1.8g, sodium 317mg, diet points 12.6.

The recommended wines are: Riesling, Cabernet Sauvignon, or Burgundy.

• 1-2/3 cups canned cream of chicken soup
• 1 cup lowfat sour cream
• 1/2 lb. taco flavored shredded cheese
• 2 tsp. chili powder
• 1 medium onion, finely chopped
• 2 lbs. frozen hash brown potatoes
• 2 Tbs. unsalted butter, cut into pieces

Preheat oven to 375°F. Combine first 4 ingredients in a large bowl. Stir in onion and potatoes. Transfer to a buttered 9x13 inch baking dish and dot with butter. Cover with foil and bake 45 minutes. Remove foil and bake another 15-20 minutes, or until golden.

This recipe serves 12 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 12 only.

Per serving: calories 304, fat 19.2g, 56% calories from fat, cholesterol 31mg, protein 8.8g, carbohydrates 25.8g, fiber 1.9g, sugar 2.3g, sodium 312mg, diet points 7.8.

• 1/4 cup chopped walnuts
• 1 lb. cole slaw
• 2 Jonathan or Macintosh apples, peeled, cored and shredded
• 1-1/3 cups fresh carrots, peeled and shredded
• 1/3 cup poppy seed dressing

Preheat oven to 350°F. Place walnuts in a shallow pan and toast in oven 5-7 minutes, or until golden. Shake pan at 3 minute intervals. Transfer to a dish to cool. Combine cabbage, apple and carrot in a salad bowl. Pour dressing over salad and toss. Sprinkle with walnuts.

Per serving: calories 279, fat 17.2g, 51% calories from fat, cholesterol 9mg, protein 4.1g, carbohydrates 32.6g, fiber 5.3g, sugar 13.7g, sodium 195mg, diet points 6.4.

• 1 cup sugar
• 3 Tbs. cornstarch
• 3 Tbs. all purpose flour
• 1/8 tsp. salt (optional)
• 3 cups milk
• 3 egg yolks
• 2 Tbs. unsalted butter
• 1 tsp. vanilla extract
• 2 cups mango slices

Combine dry ingredients in a heavy non-reactive saucepan. Stir in milk and egg yolks. Bring to a boil over medium high heat, stirring constantly. Immediately remove from heat. Stir in butter and vanilla until butter is melted. Transfer to a serving bowl. Press plastic wrap on pudding surface to prevent skin from forming. Serve warm or cold with mango slices.

This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 only.

Per serving: calories 500, fat 16.0g, 28% calories from fat, cholesterol 199mg, protein 9.2g, carbohydrates 82.5g, fiber 1.7g, sugar 71.0g, sodium 118mg, diet points 11.5.