• 3 lbs. boneless pork sirloin roast
• 1/3 cup apple juice concentrate, thawed
• 2 Tbs. cider vinegar
• 1 Tbs. honey
• 1 Tbs. Dijon mustard
• 1 tsp. soy sauce
• 1/2 tsp. dried marjoram, crushed
• 1/4 tsp. paprika
• 3 Granny Smith apples, cored and sliced in wedges
• water
• 1 Tbs. cornstarch

Preheat oven to 325°F. Place roast in a shallow roasting pan. Combine next 7 ingredients and pepper to taste in a bowl and stir well. Brush mixture over pork. Roast 45 minutes, basting occasionally with apple juice mixture. Add apple wedges to roasting pan and continue to roast another 30-45 minutes, or until a meat thermometer reads 160°F. Remove from oven and strain juices into a saucepan. Add water to make 1 cup. Stir together cornstarch and 1 Tbs. water in a small bowl. Add to saucepan and cook and stir over high heat until thickened and bubbly. Slice roast and serve with apples and sauce.

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 305, fat 8.9g, 27% calories from fat, cholesterol 107mg, protein 37.7g, carbohydrates 17.0g, fiber 1.7g, sugar 13.7g, sodium 178mg, diet points 7.0.

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

• 1 lb. small beets, scrubbed, root and 1 inch of stem left intact
• 2 navel oranges, peeled, seeded, sectioned and chopped
• 2 Tbs. orange marmalade
• 1/2 lb. european salad (or other packaged salad mix)
• 3 Tbs. olive oil
• 1 Tbs. red wine vinegar
• 3/4 tsp. Dijon mustard
• 1/4 tsp. tarragon, or 1 tsp. fresh, chopped
• 1/2 tsp. sugar

Place beets in a steamer basket over boiling water. Cover saucepan and steam 25 minutes, or until tender. Rinse beets under cold water to cool. Trim, peel and slice beets. Combine beets, oranges and orange marmalade in a bowl. Place lettuce on individual serving dishes and top with beet mixture. Combine remaining ingredients in a jar with a tight-fitting lid. Season with salt to taste and shake vigorously. Pour dressing over salad.

Per serving: calories 212, fat 10.5g, 41% calories from fat, cholesterol 0mg, protein 3.4g, carbohydrates 30.6g, fiber 6.8g, sugar 22.8g, sodium 110mg, diet points 4.3.

• 2/3 cup wild rice
• 1 Tbs. plus 1 tsp. unsalted butter
• 1 lb. leek, white part only, coarsely chopped
• 1/4 cup plus 3 Tbs. carrots, peeled and diced
• 1/3 cup long grain white rice
• 1-1/2 cups vegetable or chicken stock, more if necessary
• 1/4 tsp. thyme, or 3/4 tsp. fresh, chopped

Cover wild rice with a generous amount of water in a heavy saucepan. Bring to a boil over medium-high heat. Reduce heat to medium low and simmer 10 minutes. Drain thoroughly and set aside. Melt butter in a heavy saucepan over medium heat. Sauté leeks and carrots 5 minutes, or until carrots begin to soften. Stir in wild rice, white rice, stock, and thyme. Increase heat to medium high and bring to a simmer. Reduce heat to low. Cover and simmer 30-35 minutes, or until liquid is absorbed and rice is tender. (Add more stock if necessary.) Season with salt and pepper to taste before serving.

Per serving: calories 231, fat 4.7g, 18% calories from fat, cholesterol 10mg, protein 6.3g, carbohydrates 42.8g, fiber 3.6g, sugar 2.7g, sodium 126mg, diet points 4.8.

• 1 ounce unsalted butter
• 2 tsp. oil
• 4 leeks, sliced
• 2-3/4 potatoes, sliced
• 3-1/3 cups chicken stock
• 1/8 tsp. grated nutmeg
• 1/2 cup cream
• fresh chives (optional)

Heat butter and oil in a saucepan over medium high heat. Add leeks and sauté about 10 minutes or until softened. Add potatoes, stock, nutmeg and salt and pepper to taste. Cover and simmer about 30 minutes or until vegetables are tender. Cool slightly, then transfer to a blender or food processor and purée. If soup is to be served hot, return to saucepan, add cream and just heat through; do not boil. Adjust seasoning if necessary. If serving cold, stir in cream and chill. Garnish with chopped chives, if desired.

Per serving: calories 431, fat 20.6g, 42% calories from fat, cholesterol 56mg, protein 9.7g, carbohydrates 54.3g, fiber 5.4g, sugar 5.1g, sodium 685mg, diet points 9.8.

The recommended wines are: Chenin Blanc, White Zinfandel, or Beaujolais.

• 2 lbs. acorn squash, quartered, seeds and peel discarded
• 1-1/2 Tbs. pure maple syrup
• 1 Tbs. unsalted butter
• 1 Tbs. fresh ginger, grated
• 1 tsp. lime or lemon juice

Place squash in a steamer basket over boiling water. Cover pan and steam 10 minutes or until tender. Melt maple syrup and butter in a saucepan over low heat. Put ginger in a small sieve set over a bowl and press firmly to extract the juice. You should have about 1 tsp. juice. Stir ginger and lime juice into syrup mixture. Spoon over squash and serve immediately.

Per serving: calories 137, fat 3.1g, 19% calories from fat, cholesterol 8mg, protein 1.9g, carbohydrates 29.0g, fiber 3.4g, sugar 10.4g, sodium 8mg, diet points 2.8.

• 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.

• 1/4 cup plus 3 Tbs. all purpose flour
• 1/2 tsp. baking powder
• 1/8 tsp. baking soda
• 1/8 tsp. salt (necessary)
• 1/8 tsp. sugar
• 1 Tbs. vegetable shortening, chilled
• 2 Tbs. plus 2 tsp. light sour cream
• 1 Tbs. milk
• 1/2 cup orange marmalade

Preheat oven to 425°F. Sift first 5 ingredients together in a mixing bowl. Cut in shortening until mixture resembles coarse meal. Add sour cream and milk and stir just until mixture forms a sticky soft dough. Measure heaping tablespoonfuls of dough and drop on a buttered baking sheet. Bake 15-18 minutes, or until golden. Serve with marmalade.

Per serving: calories 189, fat 4.3g, 20% calories from fat, cholesterol 4mg, protein 2.2g, carbohydrates 37.4g, fiber 0.4g, sugar 27.3g, sodium 65mg, diet points 4.6.

• 1 lb. cranberries, picked over
• 1-1/2 lbs. pears, peeled and sliced
• 3/4 cup sugar
• 1/8 tsp. nutmeg
• 1/2 tsp. cinnamon
• nonstick cooking spray
• 1 cup old fashioned oatmeal
• 1/4 cup all purpose flour
• 1/4 cup brown sugar
• 1/4 cup unsalted butter, chilled and cut into small pieces
• 4 cups nonfat vanilla frozen yogurt

Preheat oven to 350°F. Combine cranberries, pears, sugar, nutmeg, and half the cinnamon in a large mixing bowl. Mix thoroughly. Transfer to a 9x13 inch baking dish coated with nonstick cooking spray. Set aside. Combine oats, remaining cinnamon, flour and sugar in another bowl. Mix thoroughly in a bowl or food processor. Add butter and cut in until mixture resembles coarse meal. Sprinkle over fruit mixture. Bake 40 minutes until top is lightly browned. Serve with frozen yogurt.

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 190, fat 3.4g, 16% calories from fat, cholesterol 8mg, protein 2.8g, carbohydrates 38.1g, fiber 2.8g, sugar 27.8g, sodium 37mg, diet points 4.0.

• 1 cup all purpose flour
• 2 tsp. baking powder
• 2/3 cup milk
• 2 Tbs. unsalted butter, melted
• 1 tsp. vanilla extract
• 3-1/2 Tbs. cocoa powder
• 1-3/4 cups sugar
• 1 cup hot water
• 1 cup whipping cream
• 2 Tbs. powdered sugar
• 1/2 tsp. vanilla extract

Preheat oven to 375°F. Combine first 5 ingredients, 1-1/2 Tbs. cocoa powder and 3/4 cup sugar in a bowl. Spread mixture into a 9 inch baking dish. . Combine 2 Tbs. cocoa powder, 1 cup sugar and hot water in a separate bowl. Pour over cake batter and bake about 40 minutes. Combine remaining ingredients in a chilled bowl. Using chilled beaters, whip cream mixture until stiff. Serve cake upside down with whipped cream.

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 378, fat 15.0g, 35% calories from fat, cholesterol 51mg, protein 3.3g, carbohydrates 60.3g, fiber 1.2g, sugar 47.6g, sodium 25mg, diet points 9.1.