• 3/4 lb. lean ground beef
• 3/4 small onion, chopped
• 7 ounces canned tomato soup
• 1 cup chicken stock or water
• 1-1/3 cups elbow macaroni
• 1-1/2 cups canned creamed corn
• 1/3 cup shredded cheddar cheese

Preheat oven to 350°F. Heat a heavy nonstick skillet over medium-high heat. Sauté ground beef and onion 5 minutes, stirring to break up meat, until browned. Discard excess fat. Stir in soup, stock, macaroni and salt and pepper to taste. Bring to a boil, stirring frequently. Reduce heat to low, cover partially, and simmer 8-10 minutes until macaroni is just tender. Stir in corn and transfer to a lightly buttered casserole. Cover tightly. (Dish can be prepared to this point; cover and refrigerate for 1 day before baking.) Bake 15 minutes. Remove cover and sprinkle with Cheddar cheese. Bake 15-20 minutes longer, uncovered, until bubbly and cheese is melted.

Per serving: calories 488, fat 13.1g, 24% calories from fat, cholesterol 41mg, protein 30.2g, carbohydrates 63.5g, fiber 3.6g, sugar 8.9g, sodium 867mg, diet points 10.6.

The recommended wines are: Sauvignon Blanc, Pinot Noir, or Chablis.

• 1-1/4 tsp. unsalted butter
• 3/4 medium onion, chopped
• 2 cloves garlic, crushed
• 2 Tbs. all purpose flour
• 1 cup skim milk
• 13 ounces frozen chopped spinach, thawed and squeezed dry
• 1 Tbs. plus 1 tsp. fresh lemon juice
• 3/4 tsp. lemon zest
• 2 Tbs. plus 2 tsp. bottled real bacon pieces
• 1 Tbs. plus 1 tsp. grated Parmesan cheese

Melt butter in a heavy nonstick skillet over medium high heat. Sauté onion and garlic about 6 minutes until tender. Add flour and cook 2 minutes, stirring frequently. Gradually whisk in milk. Increase heat to high and whisk 2-3 minutes, or until mixture boils and begins to thicken. Reduce heat to low and stir in remaining ingredients, except cheese. Season with salt and pepper to taste. Cook until heated through. Serve sprinkled with Parmesan cheese.

Per serving: calories 110, fat 2.9g, 22% calories from fat, cholesterol 9mg, protein 8.3g, carbohydrates 14.8g, fiber 3.9g, sugar 5.2g, sodium 290mg, diet points 2.2.

• 2 ounces fine dark chocolate, coarsely chopped
• 2 tsp. unsalted butter
• 2 cups large strawberries, washed and patted dry
• wax paper

Melt chocolate and butter in the top of a double boiler over hot (not boiling) water. Stir until smooth. Remove double boiler from heat. Dip strawberries into chocolate. Place on a cookie sheet lined with wax paper. Chill at least 15 minutes or until chocolate is set.

Per serving: calories 108, fat 6.5g, 49% calories from fat, cholesterol 5mg, protein 1.1g, carbohydrates 14.3g, fiber 2.6g, sugar 11.4g, sodium 3mg, diet points 2.7.