• 1-1/2 quarts vegetable or chicken stock
• 2 carrots, peeled and diced
• 1 zucchini, diced
• 1 lb. canned Great Northern beans, undrained
• 1-1/2 cups quick cooking rice
• 1 tsp. Italian herb seasoning
• 1/4 cup grated Parmesan cheese

Bring stock and carrots to a boil in a saucepan over high heat. Stir in next 4 ingredients. Cook about 5 minutes, until vegetables are just tender. Serve sprinkled with Parmesan.

Per serving: calories 331, fat 3.1g, 8% calories from fat, cholesterol 4mg, protein 15.6g, carbohydrates 61.2g, fiber 10.7g, sugar 5.2g, sodium 525mg, diet points 5.2.

The recommended wines are: Chenin Blanc, Beaujolais, or Fumé Blanc.

• 2 tsp. olive oil
• 1 green bell pepper, seeded and cut into thin strips
• 1 red bell pepper, seeded and cut into thin strips
• 1 large onion, cut into 1/2 inch rings
• 3/4 tsp. fajita seasoning
• 2 Tbs. plus 2 tsp. chicken stock
• 1 lb. chicken strips
• 4 pita bread loaves, warm and cut in half
• 1/2 lb. lettuce
• 1/2 cup prepared salsa
• 1/2 cup light sour cream

Heat oil in a heavy nonstick skillet over medium high heat. Sauté next 5 ingredients 3-4 minutes or until tender. Add chicken strips and cook until chicken is hot. Stuff chicken and vegetable filling into pitas with lettuce and top with salsa and sour cream.

Per serving: calories 401, fat 7.3g, 17% calories from fat, cholesterol 76mg, protein 36.0g, carbohydrates 46.5g, fiber 3.4g, sugar 9.1g, sodium 600mg, diet points 8.4.

The recommended wines are: Fumé Blanc, Chianti, or Chenin Blanc.

• 3 lbs. pears, cut into slices
• 1/2 cup all purpose flour
• 3 Tbs. lemon juice
• 1/4 tsp. salt (necessary)
• 1-3/4 cups sugar
• 1 tsp. cinnamon
• 1 lb. refrigerated biscuit dough, separated, each rolled into a tube shape

Preheat oven to 450°F. Combine pears and next 3 ingredients in a bowl. Add 1-1/2 cups sugar and 1/2 tsp. cinnamon and mix well. Spoon pear mixture into a 9x13 inch baking dish. Cover tightly with foil and bake 25 minutes until pear mixture is hot and bubbly. Cut each dough tube into quarters. Mix remaining sugar and cinnamon in a bowl. Add dough pieces and toss to coat. Remove baking dish from oven and discard foil. Arrange dough in a single layer over hot pears. Sprinkle any remaining sugar mixture over dough. Bake, uncovered, another 10-15 minutes, or until top is golden. Cool slightly 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 309, fat 5.0g, 14% calories from fat, cholesterol 0mg, protein 3.3g, carbohydrates 65.8g, fiber 3.4g, sugar 43.0g, sodium 344mg, diet points 6.4.