• 1 cup recipe-ready crushed tomatoes
• 1/2 cup seasoned breadcrumbs
• 1 egg
• 1/4 tsp. chili pepper flakes, crushed
• 1 lb. lean ground beef
• 1/4 lb. lean ground pork
• 3/4 cup lowfat cottage cheese

Preheat oven to 350°F. Combine first 4 ingredients and salt to taste in a bowl. Add remaining ingredients and knead with hands until mixed. Transfer to a loaf pan. Bake 1 hour or until meat thermometer reads 160°F when inserted in center of loaf. Discard excess fat; slice and serve.

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 231, fat 9.3g, 37% calories from fat, cholesterol 72mg, protein 25.7g, carbohydrates 9.7g, fiber 0.8g, sugar 2.1g, sodium 514mg, diet points 5.7.

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

• 1 spaghetti squash, cut into quarters and seeds discarded
• 1 Tbs. plus 1 tsp. unsalted butter
• 1 clove garlic, crushed
• 2 Tbs. cut sun dry tomatoes
• 2 Tbs. parsley, chopped

Place squash in a steamer basket cut side down over boiling water. Cover saucepan and steam 40 minutes or until squash is tender. (To microwave, cover squash pieces with plastic wrap. Place in a shallow casserole dish and microwave on high 15 minutes, turning halfway through cooking. Remove squash from oven and let stand 10 minutes.) Melt butter in a heavy nonstick skillet over medium low heat. Sauté garlic 2 minutes. Stir in tomatoes. Scoop out squash from shell with a fork into a bowl, pulling into strands. Pour garlic butter over squash and toss. Sprinkle with parsley and season with pepper to taste.

Per serving: calories 91, fat 4.8g, 44% calories from fat, cholesterol 10mg, protein 1.4g, carbohydrates 12.1g, fiber 2.6g, sugar 0.7g, sodium 63mg, diet points 2.2.

• 1 orange, peeled and segmented
• 1 tsp. orange zest, minced
• 1 tart apple, peeled and cored
• 1 cup cranberries, coarsely chopped
• 1/2 cup sugar
• 1/4 lb. seedless grapes, halved
• 1/2 lb. unsweetened pineapple chunks

Combine all ingredients in a bowl. Cover and chill until ready to serve.

Per serving: calories 194, fat 0.6g, 3% calories from fat, cholesterol 0mg, protein 0.9g, carbohydrates 49.8g, fiber 3.8g, sugar 45.7g, sodium 2mg, diet points 3.7.

• 1 cup unsalted butter
• 1/4 cup unsweetened cocoa
• 1 cup water
• 2 eggs
• 1/2 cup buttermilk
• 1 tsp. baking soda
• 1 tsp. vanilla extract
• 2 cups sugar
• 2 cups all purpose flour
• 1/2 tsp. salt
• 1 cup butter
• 1/8 tsp. salt
• 1/4 cup unsweetened cocoa
• 1/4 cup plus 2 Tbs. buttermilk
• 1 lb. powdered sugar
• 1 tsp. vanilla extract
• 1/4 cup chopped nuts (optional)

Preheat oven to 350°F. Butter a 10x15 inch rimmed cookie sheet. Over low heat, melt together butter, cocoa and water. In the large bowl of an electric mixer, beat together eggs, buttermilk, baking soda and vanilla. Add butter/cocoa mixture to egg mixture. Slowly add sugar, then flour and salt. Pour into prepared pan and bake for 15 minutes. While bars are baking, prepare topping; combine and cook butter, salt, cocoa and buttermilk over medium heat. Remove pan from burner and add powdered sugar, vanilla and nuts, if desired. Slowly pour hot topping over cake while cake is still hot, spreading with a spatula if necessary. Cut into bars while still warm. Cool before serving.

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 646, fat 32.3g, 44% calories from fat, cholesterol 115mg, protein 4.5g, carbohydrates 88.7g, fiber 1.7g, sugar 71.3g, sodium 104mg, diet points 15.8.