• 4 lbs. pork loin roast, chine bone removed, fat trimmed
• 2 cloves garlic, peeled, cut in half
• 1 tsp. coarsely ground black pepper

Preheat oven to 350°F. Rub garlic over all surfaces of loin, and sprinkle generously with black pepper. Place rack of pork, bones up, on rack in shallow roasting pan. Roast 1 to 1-1/2 hours, about 18-20 minutes per 1 lb., until a meat thermometer inserted in center of loin eye reads about 155°F. Remove rack from oven, let rest about 10 minutes. Cut between rib bones to serve.

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 367, fat 27.9g, 70% calories from fat, cholesterol 105mg, protein 26.9g, carbohydrates 0.2g, fiber 0.0g, sugar 0.0g, sodium 34mg, diet points 10.2.

The recommended wines are: Riesling, Burgundy, or Gewürztraminer.

• 1-3/4 lbs. pumpkin or squash, seeded, peeled and diced
• 1 onion, chopped
• 2 ounces long grain brown rice
• 1 lb. carrots, sliced lengthwise
• 1-1/2 quarts vegetable stock, boiling
• 1/4 tsp. ground nutmeg
• 1 stick cinnamon, halved
• 1/4 tsp. allspice
• 5 ounces frozen peas
• 1 orange

Place all ingredients, except peas and orange, in a heavy saucepan over medium high heat. Season with salt and pepper to taste. Bring to a boil. Reduce heat to low and simmer about 45 minutes, or until rice is soft. Add peas and cook another 5 minutes. Discard cinnamon stick. Cut 4 thin slices from the center of the orange for garnish. Grate the rest of the rind and squeeze out the juice. Stir the grated rind and juice into the soup. Serve in individual soup bowls, garnished with a twisted orange slice.

Per serving: calories 239, fat 2.3g, 8% calories from fat, cholesterol 0mg, protein 7.9g, carbohydrates 51.2g, fiber 13.8g, sugar 19.4g, sodium 520mg, diet points 2.7.

• 1 lb. spinach leaves, washed and torn into pieces, tough stems discarded
• 2 cups mushrooms, sliced
• 1 cup cherry tomatoes, cut in half
• 1/4 cup fat-free honey dijon dressing

Combine spinach, mushrooms and tomatoes in a salad bowl. Pour dressing over salad and toss.

Per serving: calories 67, fat 0.7g, 8% calories from fat, cholesterol 0mg, protein 4.6g, carbohydrates 13.4g, fiber 4.5g, sugar 5.2g, sodium 245mg, diet points 1.0.

• 2 cups all purpose flour
• 1/2 cup sugar
• 1 Tbs. baking powder
• 2 tsp. lemon rind, grated
• 1/4 tsp. salt (necessary)
• 3/4 tsp. ground nutmeg
• 1 cup zucchini, coarsely shredded
• 3/4 cup milk
• 3 Tbs. vegetable oil
• 1 egg

Preheat oven to 400°F. Combine first 6 ingredients in a bowl, and make a well in center of mixture. Combine remaining ingredients in another bowl and stir well. Stir into flour mixture until dry ingredients are just moistened. Divide batter evenly among nonstick muffin cups. Bake 20 minutes or until golden. Remove from pans immediately and let cool on a wire rack.

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 152, fat 4.6g, 27% calories from fat, cholesterol 18mg, protein 3.1g, carbohydrates 25.2g, fiber 0.9g, sugar 9.9g, sodium 27mg, diet points 3.8.

• 1 ounce pine nuts
• 1-1/2 lbs. green beans, trimmed
• 2 Tbs. lemon juice

Preheat oven to 375°F. Toast pine nuts in a shallow baking pan in oven 3-5 minutes, shaking pan frequently. Place green beans in a steamer basket over boiling water. Cover saucepan and steam 7-8 minutes or until tender. Transfer green beans to a serving bowl. Toss with lemon juice, pine nuts, and salt and pepper to taste.

Per serving: calories 95, fat 3.8g, 31% calories from fat, cholesterol 0mg, protein 4.9g, carbohydrates 13.8g, fiber 6.1g, sugar 5.3g, sodium 11mg, diet points 1.5.

• 2-1/2 lbs. potatoes, peeled and cut into 1 inch cubes
• 1/2 lb. cream cheese
• 1/2 lb. lite sour cream
• 2 eggs
• 3/4 cup grated Parmesan cheese
• 1/8 tsp. hot red pepper sauce
• 2 cups shredded cheddar cheese

Place potatoes in a steamer basket over boiling water. Cover pan and steam 12-15 minutes or until tender. Drain. Preheat oven to 350°F. Combine next 5 ingredients and salt and pepper to taste in a food processor. Process until smooth. Add cooked potatoes and process until just combined. Add half the cheese and mix thoroughly. Transfer to a buttered baking dish and bake 20 minutes. Sprinkle remaining cheese over top and bake another 10 minutes until cheese is melted.

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 273, fat 16.5g, 54% calories from fat, cholesterol 81mg, protein 12.1g, carbohydrates 19.2g, fiber 1.5g, sugar 3.6g, sodium 285mg, diet points 7.0.

• 5 ounces fresh raspberries
• 4 cups sparkling apple cider, chilled
• 1 Tbs. lime juice

Purée raspberries in a food processor or blender. Strain through a sieve to remove seeds. Combine raspberry purée, apple cider and lime juice in a pitcher.

Per serving: calories 131, fat 0.4g, 3% calories from fat, cholesterol 0mg, protein 0.7g, carbohydrates 31.9g, fiber 2.7g, sugar 29.7g, sodium 17mg, diet points 2.6.

• 6 ounces orange gelatin
• 1-1/4 cups boiling water
• 3-1/2 cups apricot nectar
• 1 cup mini marshmallows
• 1/2 cup sugar
• 1/8 tsp. salt
• 1 egg
• 1 Tbs. all purpose flour
• 2 cups light frozen dessert topping

Dissolve gelatin in boiling water. Stir in 2-1/2 cups apricot nectar and marshmallows. Pour into a 9 inch baking dish and chill until set. Combine sugar, salt, egg, flour, and remaining nectar in a saucepan over low heat. Simmer until thick. Cool. Fold in whipped topping and spread over gelatin base.

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 170, fat 2.7g, 13% calories from fat, cholesterol 17mg, protein 2.6g, carbohydrates 36.9g, fiber 0.5g, sugar 36.0g, sodium 57mg, diet points 4.0.

• 1 cup sugar
• 1 cup water
• 4 ripe pears, peeled, halved and cored
• 1/2 cup chocolate fudge topping, warm

Preheat oven to 350°F. Combine sugar and water in a heavy saucepan over medium heat. Simmer 8-10 minutes until mixture begins to thicken slightly. Place pears, cut side down, in a buttered shallow baking dish. Pour sugar mixture over pears and bake 10 minutes. Turn pears and bake another 10 minutes, basting occasionally. Serve pears warm with chocolate topping.

Per serving: calories 438, fat 6.4g, 12% calories from fat, cholesterol 5mg, protein 2.5g, carbohydrates 100.0g, fiber 4.5g, sugar 86.6g, sodium 58mg, diet points 8.9.

• 3 cups cranberries, thawed if frozen
• 1 cup all purpose flour
• 1 tsp. baking powder
• 1/4 tsp. salt (necessary)
• 2 cups sugar
• 1/2 cup half and half
• 3 Tbs. unsalted butter, melted
• 1 tsp. vanilla extract
• 1 Tbs. cornstarch
• 1 tsp. orange zest
• 1 cup boiling water

Preheat oven to 350°F. Place cranberries in the bottom of a buttered 9 inch square or 10 inch round cake pan or baking dish. Combine flour, baking powder, salt and 3/4 cup of the sugar in a mixing bowl. Add half and half, butter and vanilla. Using an electric mixer, beat until smooth. Spread batter over cranberries. Combine remaining sugar, cornstarch and zest and sprinkle over batter. Pour boiling water over mixture. Bake 45 minutes or until tester comes out clean when inserted in center.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 327, fat 6.3g, 17% calories from fat, cholesterol 17mg, protein 2.1g, carbohydrates 67.5g, fiber 1.9g, sugar 53.9g, sodium 28mg, diet points 7.2.