• 1 Tbs. fennel seeds, crushed
• 2 tsp. salt (optional)
• 1/2 tsp. ground ginger
• 1/2 tsp. crushed red pepper
• 2 lbs. beef tenderloin roast

Prepare grill. Combine first 4 ingredients in a bowl. Rub spices into beef. Meat can be covered and refrigerated overnight before grilling. Cook beef in covered grill 30-40 minutes per 1 lb. over medium heat, turning occasionally, until meat thermometer reads 135°F. Let stand 5-10 minutes before slicing thinly. (Temperature will go up ten degrees while standing.)

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 314, fat 24.3g, 71% calories from fat, cholesterol 80mg, protein 21.9g, carbohydrates 0.4g, fiber 0.3g, sugar 0.1g, sodium 51mg, diet points 8.7.

The recommended wines are: Zinfandel, Burgundy, or Merlot.

• 1/2 tsp. olive oil
• 1/4 medium onion, chopped
• 1/4 lb. canned baked beans
• 1/4 lb. canned pinto beans, rinsed and drained
• 1/4 lb. canned cannellini beans, rinsed and drained
• 1/4 lb. canned red kidney beans, rinsed and drained
• 3 Tbs. barbecue sauce
• 3 Tbs. maple syrup
• 1-1/2 tsp. prepared mustard

Preheat oven to 400°F. Heat oil in a Dutch oven or flameproof casserole over medium high heat. Add onion and sauté 4-5 minutes, or until softened. Stir in remaining ingredients and salt and pepper to taste. Bring to a boil. Transfer to oven and bake 20-30 minutes, uncovered, stirring occasionally, until bubbly.

Per serving: calories 166, fat 1.4g, 7% calories from fat, cholesterol 0mg, protein 6.7g, carbohydrates 33.2g, fiber 5.4g, sugar 15.3g, sodium 281mg, diet points 2.9.

The recommended wines are: White Zinfandel, Pinot Noir, or Chablis.

• 1/2 lb. packaged coleslaw
• 1/3 cup raisins
• 1/2 cup fat-free coleslaw dressing

Combine all ingredients and salt and pepper to taste in a bowl and mix gently. Serve at room temperature or chilled.

Per serving: calories 110, fat 1.5g, 12% calories from fat, cholesterol 5mg, protein 1.2g, carbohydrates 23.9g, fiber 1.4g, sugar 14.3g, sodium 255mg, diet points 2.6.

• 2 Tbs. brown sugar
• 1 Tbs. water
• 1/2 tsp. ground cinnamon
• 4 medium fresh peaches, halved and pitted

Prepare grill. Combine brown sugar, cinnamon, and water in a bowl. Place peach halves on grill over medium heat and cook 5 to 8 minutes, turning peaches occasionally and brushing with brown sugar mixture, until hot and lightly browned.

Per serving: calories 73, fat 1.0g, 10% calories from fat, cholesterol 0mg, protein 0.8g, carbohydrates 18.9g, fiber 2.3g, sugar 16.3g, sodium 3mg, diet points 1.6.