• 3/4 tsp. unsalted butter
• 3/4 tsp. oil
• 4 boneless pork loin chops, 1/2 inch thick
• 2/3 cup onion, chopped
• 3-1/2 Tbs. carrots, peeled and chopped
• 2/3 cup plus 3 Tbs. chicken stock
• 1 Tbs. plus 1 tsp. sugar
• 1 Tbs. plus 1 tsp. red wine vinegar
• 1/3 cup cranberries

Heat butter and oil in a heavy nonstick skillet over medium high heat. Brown chops 1 minute per side. Set aside. Sauté onions and carrots 5-7 minutes until brown and tender. Return chops to pan and add stock. Cover, reduce heat to low and simmer 10-12 minutes, until pork is cooked throughout. Remove chops and keep warm. Add remaining ingredients. Cook 4-5 minutes until cranberries pop. Return chops to skillet and cook until pork is heated throughout. Serve sauce over chops.

Per serving: calories 170, fat 6.1g, 33% calories from fat, cholesterol 54mg, protein 19.7g, carbohydrates 8.3g, fiber 0.9g, sugar 6.8g, sodium 226mg, diet points 4.2.

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

• 3/4 tsp. fresh dill, chopped
• 1 Tbs. plus 1 tsp. oil
• 1 Tbs. fresh lemon juice
• 1 lb. new potatoes, skins left on, thinly sliced

Preheat oven to 450°F. Combine first 3 ingredients in a bowl. Toss in potatoes and season with salt and pepper to taste. Transfer to a well oiled casserole pan and roast about 25 minutes, turning occasionally until golden. Serve immediately.

Per serving: calories 139, fat 4.6g, 29% calories from fat, cholesterol 0mg, protein 2.1g, carbohydrates 23.1g, fiber 2.1g, sugar 1.3g, sodium 5mg, diet points 3.3.

• 1 cup cranberries
• 3 Tbs. brown sugar
• 1-1/2 tsp. cornstarch
• 1 cup unsweetened crushed pineapple, undrained
• 3/4 cup all purpose flour
• 3/4 cup quick oats
• 1/4 cup brown sugar, firmly packed
• 1/4 tsp. ground ginger
• 1/4 tsp. ground cinnamon
• 3 Tbs. unsalted butter, cut into small pieces and chilled
• 1 egg white, lightly beaten
• 3 Tbs. pecans, chopped

Preheat oven to 350°F. Spray an 8 inch square baking pan with cooking spray. Combine cranberries and next 3 ingredients in a saucepan over medium heat. Bring to a boil, stirring frequently, and cook 1 minute. Cover, reduce heat to low, and simmer about 12 minutes, stirring occasionally, until cranberries pop and mixture thickens. Set aside. Combine flour and next 4 ingredients in a bowl. Cut in chilled butter with a pastry blender until mixture resembles coarse meal. Reserve 1/2 cup oat mixture. Combine remaining oat mixture and egg white in a bowl and stir well. Press oat mixture into the bottom of baking pan. Bake 10 minutes. Spread cranberry mixture over prepared crust. Combine reserved oat mixture and pecans in a bowl. Sprinkle over cranberry mixture. Bake 25-30 minutes or until lightly browned. Cool completely in pan on a wire rack.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 190, fat 7.1g, 32% calories from fat, cholesterol 12mg, protein 3.2g, carbohydrates 30.2g, fiber 2.1g, sugar 15.6g, sodium 20mg, diet points 4.5.