• 1 lb. tofu
• 3 carrots, peeled and grated
• 2 parsnips, peeled and grated
• 1 cup green peas, thawed if frozen
• 1/3 cup almonds, finely ground
• 1/4 lb. cream cheese with chives, softened
• 1 cup parsley, chopped

Preheat oven to 350°F. Combine all ingredients, except 1/2 cup parsley, in a large bowl. Mix well. Pour into a greased loaf pan. Bake 45-50 minutes, until firm. Sprinkle with remaining parsley and serve.

This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 only.

Per serving: calories 371, fat 20.8g, 48% calories from fat, cholesterol 27mg, protein 16.9g, carbohydrates 33.1g, fiber 9.6g, sugar 10.6g, sodium 425mg, diet points 7.7.

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

• 8 tomatoes, cut in half
• 1 Tbs. sugar
• 2 red onions, sliced
• 2 zucchini, sliced
• 2 yellow squash, sliced
• 3 red bell peppers, seeded and sliced
• 2 cloves garlic, chopped
• 2 Tbs. rosemary, chopped
• 1 lemon, juiced

Preheat oven to 425°F. Arrange tomatoes cut side up in the bottom of an oiled nonreactive baking pan. Sprinkle with sugar. Combine remaining vegetables, garlic and rosemary in another oiled baking pan. Season with salt and pepper to taste. Place both pans in oven and roast 25-30 minutes, stirring squash mixture every 8-10 minutes until vegetables are tender. Working in batches if necessary, combine tomatoes, lemon juice and all but 1 cup of the vegetables in a food processor or blender. Process until smooth. Chop remaining vegetables and serve soup with chopped vegetables sprinkled on top.

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 112, fat 1.3g, 9% calories from fat, cholesterol 0mg, protein 4.6g, carbohydrates 25.7g, fiber 6.4g, sugar 15.3g, sodium 26mg, diet points 1.6.

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

• 1-1/2 cups all purpose flour
• 3/4 cup brown sugar, packed
• 1-1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 1 cup fresh or frozen cranberries, coarsely chopped
• 1/2 cup golden raisins
• 1/2 cup chopped pecans
• 1 Tbs. orange peel, grated
• 2 eggs
• 3/4 cup milk
• 3 Tbs. unsalted butter, melted
• 1 tsp. vanilla extract

Preheat oven to 350°F. Sift together first 6 ingredients in a large bowl. Stir in next 4 ingredients. Mix remaining ingredients in another bowl until combined. Add to flour mixture and stir until just moistened. Spoon into a buttered 9 inch loaf pan. Bake 55-60 minutes or until a tester comes out clean when inserted in center. Cool in pan 15 minutes. Remove from pan and cool completely on a wire rack.

This recipe serves 10 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 10 only.

Per serving: calories 252, fat 9.2g, 32% calories from fat, cholesterol 49mg, protein 4.3g, carbohydrates 39.7g, fiber 1.8g, sugar 24.6g, sodium 52mg, diet points 6.0.

• 1-1/2 lbs. cooked sweet potatoes, peeled, cut in half lengthwise, sliced into paper-thin slices
• 2 Tbs. unsalted butter, cold, cut into pieces
• 3/4 cup shredded cheddar cheese
• 1/2 cup plus 2 Tbs. lowfat milk

Preheat oven to 425°F. Spread half the sliced potatoes in bottom of a lightly buttered baking dish. Sprinkle with half the butter and cheese. Season with salt and pepper to taste. Add remaining sweet potato slices. Pour milk over potatoes. Top with remaining butter and grated cheese. Bake uncovered, 45 minutes, or until potatoes are tender. Let sit 10 minutes before serving.

Per serving: calories 324, fat 13.5g, 37% calories from fat, cholesterol 39mg, protein 10.0g, carbohydrates 41.6g, fiber 4.3g, sugar 29.4g, sodium 279mg, diet points 7.3.

• 1-1/4 lbs. frozen lima beans, thawed
• 1 tsp. unsalted butter

Place lima beans in a steamer basket over boiling water. Cover saucepan and steam 10-12 minutes or until tender. Drain lima beans and transfer to a serving bowl. Add butter and salt and pepper to taste.

Per serving: calories 157, fat 1.4g, 8% calories from fat, cholesterol 3mg, protein 9.4g, carbohydrates 27.6g, fiber 8.5g, sugar 4.0g, sodium 41mg, diet points 2.1.

• 1 tsp. olive oil
• 1 small onion, finely chopped
• 1 cup bulgur
• 2 cups chicken or vegetable stock, hot
• 1/4 cup currants or raisins
• 2 Tbs. pine nuts, toasted

Preheat oven to 350°F. Heat oil in a heavy ovenproof saucepan over medium heat. Sauté onions 2-4 minutes, until soft but not brown. Add bulgur and sauté 1 minute, stirring constantly, until the grains are coated with oil. Add stock and currants and bring to a boil, stirring. Cover and bake 40-45 minutes, or until all liquid has been absorbed and bulgur is tender. Do not stir. Fluff pilaf by tossing it briefly with two forks. Stir in pine nuts. Season with salt to taste.

Per serving: calories 210, fat 4.5g, 18% calories from fat, cholesterol 0mg, protein 8.5g, carbohydrates 36.9g, fiber 7.6g, sugar 8.5g, sodium 396mg, diet points 3.6.

• 3/4 lb. spinach, washed, dried and torn into bite size pieces, stems discarded
• 2 Jonathan or Macintosh apples, washed, cored and cubed
• 1/2 lb. garden salad
• 1/4 cup fat-free blue cheese dressing
• 1/2 cup cool herb croutons

Combine first 3 ingredients in a salad bowl. Pour dressing over salad and toss with croutons.

Per serving: calories 121, fat 1.9g, 12% calories from fat, cholesterol 0mg, protein 4.1g, carbohydrates 25.7g, fiber 5.3g, sugar 11.4g, sodium 325mg, diet points 2.0.

• 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.

• 9 white dinner rolls, thawed
• 1/2 cup plus 2 Tbs. sugar
• 1 Tbs. lemon peel, grated
• 2 cups Golden Delicious apples, cored, peeled and thinly sliced
• 1/4 cup currants or raisins
• 1/3 cup unsalted butter, melted
• 1/4 cup all purpose flour
• 2 tsp. vanilla extract

Once rolls are thawed, let rise 1-1/2 to 2 hours, or until doubled in size. Preheat oven to 350°F. Knead rolls into a ball. Roll dough into a 14 inch circle and place in a 12 inch deep dish pizza pan that has been coated with nonstick cooking spray. Sprinkle with 2 Tbs. sugar and lemon peel. Arrange apple slices in a concentric design. Sprinkle with currants. Combine butter and 1/2 cup sugar in a bowl. Add flour and vanilla. Pour over apples and currants. Bake 25-30 minutes. Do not overcook. Remove tart from pan before it cools.

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 268, fat 10.1g, 33% calories from fat, cholesterol 21mg, protein 3.4g, carbohydrates 42.1g, fiber 2.2g, sugar 22.1g, sodium 166mg, diet points 6.3.