• 1/2 onion, chopped
• 1 clove garlic, crushed
• 11 ounces lean ground beef
• 1 Tbs. chili powder
• 3/4 tsp. dried oregano
• 1/2 tsp. ground cumin
• 1 cup salsa
• 8 taco shells
• 1/2 lb. shredded fat-free cheddar cheese
• 1/2 lb. garden salad
• 1/2 cup scallions, chopped
• 1/4 lb. black olives, sliced

Heat a heavy nonstick skillet over medium heat. Sauté onion, garlic and meat 5 minutes or until onion is softened. Stir in next 3 ingredients and sauté 10 minutes, stirring frequently until meat is browned. Discard excess drippings. Stir in half the salsa. Reduce heat to medium low and simmer 5 minutes. Remove from heat. Divide meat mixture among taco shells and arrange on a platter. Place remaining ingredients in separate bowls, allowing individuals to use toppings of their choice.

Per serving: calories 419, fat 17.0g, 36% calories from fat, cholesterol 33mg, protein 39.7g, carbohydrates 29.2g, fiber 4.9g, sugar 4.5g, sodium 1102mg, diet points 9.3.

The recommended wine is: Chianti.

• 1/4 cup fresh lemon juice
• 3 Tbs. olive oil
• 2 cups corn kernels, thawed if frozen
• 2 lbs. canned black beans, rinsed and drained
• 4 plum tomatoes, seeded and chopped
• 2 scallions, minced
• 1/4 cup fresh parsley, minced
• 1/8 tsp. cayenne
• 8 lettuce leaves

Combine lemon juice, oil and salt to taste in a jar with a tight fitting lid. shake vigorously. Place corn in a steamer basket over boiling water. Cover pan and steam 3-4 minutes, or until just cooked. Drain and combine with remaining ingredients, except lettuce. Season with salt and pepper to taste. Set aside 15 minutes, stirring occasionally. Serve salad over lettuce leaves.

Per serving: calories 404, fat 12.2g, 26% calories from fat, cholesterol 0mg, protein 17.7g, carbohydrates 61.9g, fiber 19.7g, sugar 15.4g, sodium 409mg, diet points 5.7.

• 4 slices of bacon
• 1 cup tomato sauce
• 1 cup onion, chopped
• 1/2 green bell pepper, seeded ad diced
• 2 cups canned tomatoes
• 1 tsp. salt
• 2 tsp. sugar
• 1-1/3 cups long grain white rice
• 1/2 cup shredded cheddar cheese

Preheat oven to 350°F. Heat a heavy nonstick skillet over medium high heat. Fry bacon 8-10 minutes, turning occasionally until crisp. Drain on paper towels. Crumble and set aside. Discard all but 2 Tbs. drippings. Sauté onion and green peppers in same skillet 4-5 minutes until tender. Drain juice from tomatoes into a large measuring cup. Add enough water to equal 1-3/4 cups. Chop tomatoes and add to onion mixture. Stir in remaining ingredients, except rice and cheese, and bring to a boil. Remove from heat. Stir in rice and transfer to a lightly oiled 1-1/2 quart casserole dish. Cover tightly and bake 30 minutes, or until rice is tender and liquid is absorbed. Fluff rice with fork. Sprinkle with cheese and bake another 5 minutes until cheese melts. Serve sprinkled with bacon.

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 377, fat 7.9g, 19% calories from fat, cholesterol 21mg, protein 12.2g, carbohydrates 64.9g, fiber 3.4g, sugar 10.1g, sodium 914mg, diet points 8.0.

• 1 cup sugar
• 9 eggs
• 1-2/3 cups sweetened condensed milk
• 1/8 tsp. salt
• 3-1/3 cups canned unsweetened coconut milk

Preheat oven to 350°F. Melt sugar in a heavy pan over low heat 6-10 minutes, stirring frequently so sugar does not burn. When sugar syrup is golden and thick, transfer to a deep 8 inch round pan. Swirl syrup around to coat sides of pan. Set aside on wire rack to cool. Break eggs into a mixing bowl. Lightly stir eggs to just mix the yolks and whites. Add remaining ingredients, mixing thoroughly without fluffing or beating air into the mixture. Strain mixture through a wire sieve and pour into pan with caramelized sugar. Place the pan in a larger pan and carefully pour enough hot water into larger pan to come 1 inch up the sides of flan pan. Bake 1 hour, or until flan is set and golden. Check by gently tapping the pan, and if the center seems more like a liquid mixture, allow 5 more minutes of baking time until it is set. Cool completely on a wire rack. Cover and refrigerate. When ready to serve, turn the flan over and onto a platter.

This recipe serves 6 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 6 only.

Per serving: calories 807, fat 45.7g, 49% calories from fat, cholesterol 309mg, protein 18.3g, carbohydrates 87.7g, fiber 2.9g, sugar 84.8g, sodium 224mg, diet points 19.9.