• 1 Tbs. olive oil
• 2 onions, chopped
• 2 cloves garlic, crushed
• 2 carrots, chopped
• 2 large sticks celery, chopped
• 1 red bell pepper, seeded and chopped
• 7 ounces mushrooms, chopped
• 6 tomatoes, peeled and chopped
• 2 Tbs. tomato paste
• 1/4 cup fresh basil, chopped
• 1/4 cup fresh parsley, chopped
• 3/4 cup soft tofu
• 3/4 lb. lasagna noodles
• 1/4 cup seasoned breadcrumbs
• 1-1/2 Tbs. grated Parmesan cheese

Preheat oven to 350°F. Heat oil in a heavy nonstick skillet over medium-high heat. Sauté next 5 ingredients about 5 minutes until onions are soft. Stir in mushrooms and cook 1 minute. Stir in next 4 ingredients and bring to a boil over medium-high heat. Reduce heat to low. Cover and simmer about 10 minutes or until vegetables are tender. Remove from heat. Beat tofu until smooth. Stir 1/4 cup tofu into vegetable mixture. Cook pasta in a large pot of boiling salted water 7-10 minutes, or until al dente. Drain. Spread a third of the vegetable mixture into a greased 9x13 inch ovenproof dish. Top with 2 sheets of pasta. Continue layering vegetable mixture and pasta, finishing with a layer of pasta. Spread remaining beaten tofu evenly over pasta. Combine breadcrumbs and cheese and sprinkle over lasagne. Bake 50 minutes, or until golden.

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 229, fat 4.9g, 18% calories from fat, cholesterol 1mg, protein 9.0g, carbohydrates 40.3g, fiber 6.1g, sugar 10.5g, sodium 255mg, diet points 4.3.

The recommended wines are: Chianti, Zinfandel, or Beaujolais.

• 1 lb. european or garden salad
• 1 large green bell pepper, seeded and cut into thin strips
• 1 cup cherry tomatoes
• 1/2 cup fat-free creamy cucumber dressing
• 1 cup cool herb croutons

Combine all ingredients in a salad bowl and toss.

Per serving: calories 127, fat 2.2g, 16% calories from fat, cholesterol 0mg, protein 3.5g, carbohydrates 23.9g, fiber 4.4g, sugar 8.4g, sodium 437mg, diet points 2.3.

• 1 Tbs. plus 1 tsp. unsalted butter
• 1 clove garlic, crushed
• 1/2 loaf French bread, cut in half lengthwise, each piece cut crosswise in half
• 2 Tbs. Parmesan cheese

Turn on broiler. Combine butter and garlic in a small bowl. Spread over cut side of bread. Arrange bread buttered side up on a baking sheet. Sprinkle bread with Parmesan and broil 1-2 minutes, or until top is golden.

Per serving: calories 201, fat 6.2g, 28% calories from fat, cholesterol 12mg, protein 6.1g, carbohydrates 29.9g, fiber 1.7g, sugar 0.8g, sodium 389mg, diet points 4.7.

• 1/2 cup pecans, chopped
• 2 Tbs. granulated sugar
• 1/2 tsp. ground cinnamon
• 1/4 cup plus 1 Tbs. unsalted butter
• 1/4 cup brown sugar, packed
• 2 Tbs. light corn syrup
• 2 cups buttermilk baking mix
• 1/2 cup cold water

Prepare streusel: Combine half the pecans, granulated sugar and cinnamon in a bowl. Mix well and set aside. Place 2 Tbs. butter in a 6 cup microwavable ring dish. Microwave on high (100%) 30-45 seconds, until melted. Add brown sugar, remaining pecans and corn syrup. Spread evenly. Microwave until bubbly, 1-2 minutes. Combine baking mix and water in a bowl and mix until a soft dough forms. Drop by 10 spoonfuls onto brown sugar mixture. Drizzle with 3 Tbs. butter. Sprinkle with streusel. Microwave on inverted microwavable dinner plate on medium high (70%) 3 minutes. Rotate dish half turn. Microwave 2-4 minutes longer, or until a wooden toothpick inserted in center comes out clean. Immediately invert onto a heatproof serving plate. Let dish remain a few minutes. Serve warm.

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 392, fat 22.5g, 50% calories from fat, cholesterol 26mg, protein 4.1g, carbohydrates 45.7g, fiber 1.7g, sugar 19.3g, sodium 524mg, diet points 9.9.