• 4 pork tenderloin chops, about 1/4 lb. each
• 1/2 tsp. coarsely ground black pepper
• 2/3 cup orange marmalade
• 1/4 cup fresh mint, chopped
• 1/4 cup lite soy sauce
• 4 cloves garlic, crushed

Prepare grill or turn on broiler. Butterfly tenderloin by cutting a lengthwise slit 2/3 of the way into each tenderloin, without cutting all the way through. Place tenderloin between 2 sheets of plastic wrap. Flatten slightly with a mallet or other heavy flat object. Sprinkle with pepper. Combine remaining ingredients in a small nonreactive saucepan. Brush mixture over tenderloin. Set aside remaining marmalade mixture. Grill tenderloin about 8 minutes per side, basting frequently with marmalade mixture. Heat remaining marmalade mixture over medium heat about 1 minute, stirring until warm. Serve tenderloin with marmalade mixture.

Per serving: calories 220, fat 2.3g, 9% calories from fat, cholesterol 35mg, protein 13.9g, carbohydrates 38.3g, fiber 0.4g, sugar 34.9g, sodium 589mg, diet points 5.0.

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

• 1-2/3 cups canned cream of chicken soup
• 1 cup lowfat sour cream
• 1/2 lb. shredded cheddar cheese
• 1 medium onion, finely chopped
• 2 lbs. frozen hash brown potatoes
• 2 Tbs. unsalted butter, cut into pieces

Preheat oven to 375°F. Combine first 3 ingredients in a large bowl. Stir in onion and potatoes. Transfer to a buttered 9x13 inch baking dish and dot with butter. Cover with foil and bake 45 minutes. Remove foil and bake another 15-20 minutes, or until golden.

This recipe serves 12 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 12 only.

Per serving: calories 306, fat 19.6g, 56% calories from fat, cholesterol 33mg, protein 9.1g, carbohydrates 25.4g, fiber 1.7g, sugar 2.5g, sodium 294mg, diet points 7.9.

• 1 lb. Brussels sprouts, trimmed and cut in half
• 2 tsp. unsalted butter

Place Brussels sprouts in a steamer basket over boiling water. Cover saucepan and steam 8-10 minutes or until Brussels sprouts are tender. Drain, add butter and salt and pepper to taste and toss.

Per serving: calories 66, fat 2.3g, 27% calories from fat, cholesterol 5mg, protein 3.9g, carbohydrates 10.2g, fiber 4.3g, sugar 2.5g, sodium 29mg, diet points 1.1.

• 1 cup sweetened shredded coconut
• 1-1/2 cups all purpose flour
• 1/2 cup confectioner's sugar, plus extra for dusting
• 1/2 cup plus 2 Tbs. unsalted butter, cut into small pieces
• 6 large egg yolks
• 3-1/3 cups sweetened condensed milk
• 1 cup lemon juice
• 1 Tbs. plus 1 tsp. lemon zest

Preheat oven to 350°F. Spread coconut on a baking sheet and toast in oven 6-8 minutes, tossing every 2 minutes until golden brown. Remove from oven. Transfer to a plate to cool. Combine flour, sugar and half the coconut in a mixing bowl. Cut in butter until mixture resembles coarse meal. Pat dough into the bottom of a 9x13 inch baking pan and bake 20-25 minutes or until golden. While crust is baking, combine egg yolks and condensed milk in a bowl. Whisk vigorously until thick. Slowly beat in lemon juice and zest. When crust is done, pour lemon mixture onto crust. Sprinkle with remaining coconut and bake about 6-8 minutes until mixture is hot. Chill. Sprinkle with confectioner's sugar before serving.

This recipe serves 16 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 16 only.

Per serving: calories 381, fat 17.2g, 40% calories from fat, cholesterol 160mg, protein 8.0g, carbohydrates 50.5g, fiber 0.6g, sugar 41.2g, sodium 113mg, diet points 9.4.