• 1 Tbs. olive oil
• ounce chicken pieces
• 1/2 cup scallions, chopped
• 1-1/2 cups Italian style peeled tomatoes, chopped
• 1/2 cup chicken stock
• 1 tsp. oregano

Heat oil in a heavy nonstick skillet over medium high heat. Add chicken and sauté until browned on all sides. Transfer chicken to a platter and keep warm. Add scallions to skillet and sauté 3 minutes. Stir in tomatoes and stock and simmer 5 minutes or until tomatoes are tender. Return chicken to skillet. Add oregano, and salt and pepper to taste. Cover skillet. Reduce heat to low and simmer 20 minutes or until chicken is tender.

Per serving: calories 244, fat 5.8g, 22% calories from fat, cholesterol 99mg, protein 41.0g, carbohydrates 5.2g, fiber 1.4g, sugar 2.8g, sodium 343mg, diet points 5.6.

The recommended wines are: White Zinfandel, Zinfandel, or Pinot Noir.

• 1 tsp. unsalted butter
• 3/4 lb. green peas, shelled, or thawed if frozen
• 1/4 lb. snowpeas, trimmed
• 1 tsp. tarragon, or 1-1/2 Tbs. fresh, chopped

Melt butter in a heavy nonstick skillet over medium heat. Sauté peas and snowpeas 3-4 minutes or until tender. Stir in tarragon and salt and pepper to taste and toss.

Per serving: calories 85, fat 1.3g, 14% calories from fat, cholesterol 3mg, protein 5.0g, carbohydrates 13.5g, fiber 4.7g, sugar 6.2g, sodium 179mg, diet points 1.4.

• wax paper
• 1 lb. sweet potatoes, peeled and cut into 1/4 inch slices
• 2 Tbs. unsalted butter, melted
• 1/4 tsp. white pepper
• 1/4 tsp. ground mace
• 1/8 tsp. salt (optional)

Preheat oven to 375°F. Line a baking sheet with wax paper. Arrange potato slices on baking sheet. Brush sweet potato slices with half the butter. Season with white pepper, mace and salt. Cover potatoes with another sheet of wax paper, pressing paper to adhere to potatoes. Bake 25 minutes. Remove wax paper and brush with remaining butter.

Per serving: calories 171, fat 6.1g, 32% calories from fat, cholesterol 16mg, protein 2.0g, carbohydrates 27.8g, fiber 3.1g, sugar 6.6g, sodium 16mg, diet points 3.8.

• 2 cups milk
• 1/3 cup white rice
• 1/2 cup sugar
• 2 Tbs. semisweet chocolate chips
• 1 medium egg
• 1/4 cup evaporated milk
• 2-1/4 tsp. flour
• 1/2 tsp. vanilla extract

Place milk, rice, and half the sugar in a large saucepan. Simmer over medium heat, stirring constantly, until boiling. Reduce heat to low. Simmer uncovered until rice is tender, about 20-25 minutes. Add chocolate chips and stir until melted. In a separate bowl, beat eggs, evaporated milk, the other half of the sugar, flour, and vanilla extract until smooth. Gradually beat his mixture into the rice. Stirring constantly, cook over low to medium heat about 5-7 minutes, until thickened. Do not boil. Pour pudding into bowl, cover, and chill for 2-3 hours, or overnight.

Per serving: calories 300, fat 8.0g, 24% calories from fat, cholesterol 68mg, protein 8.0g, carbohydrates 50.0g, fiber 0.8g, sugar 35.4g, sodium 91mg, diet points 7.0.