• 4 boneless pork loin chops, about 1/4 lb. each
• 3/4 cup barbecue sauce

Prepare grill or broiler. Season pork with salt and pepper to taste. Grill or broil 6 minutes. Turn chops, brush with barbecue sauce, and grill another 6 minutes. Turn again and brush with sauce. Cook another 2 minutes, or until pork is cooked through. Serve with additional sauce on the side.

Per serving: calories 151, fat 5.0g, 31% calories from fat, cholesterol 52mg, protein 19.1g, carbohydrates 6.0g, fiber 0.6g, sugar 5.4g, sodium 437mg, diet points 3.8.

The recommended wines are: Gewürztraminer, Burgundy, or Cabernet Sauvignon.

• 1/4 lb. green beans, ends trimmed, cut into 2 inch pieces
• 1/4 cup plus 2 Tbs. apricot preserves
• 2 Tbs. cider vinegar
• 3/4 tsp. sugar
• 1/4 lb. canned black beans, rinsed and drained
• 1/4 lb. canned Great Northern beans, rinsed and drained
• 1/4 lb. canned wax beans, rinsed and drained
• 1/4 lb. canned red kidney beans, rinsed and drained
• 1/4 small red onion, thinly sliced

Place green beans in a steamer basket over boiling water. Cover pan and steam 8-10 minutes or until just tender. Drain beans. Mix next 3 ingredients in a bowl with a wire whisk or fork. Season with salt and pepper to taste. Add remaining ingredients to preserves mixture. Stir in green beans and toss. Cover and refrigeratebean salad at least 6 hours or overnight for flavors to meld.

Per serving: calories 174, fat 0.4g, 2% calories from fat, cholesterol 0mg, protein 6.6g, carbohydrates 38.9g, fiber 6.8g, sugar 22.6g, sodium 70mg, diet points 2.7.

• 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.

• 1 cup all purpose flour
• 1-1/2 tsp. baking powder
• 1-1/2 tsp. salt
• 1/2 cup unsalted butter, softened
• 3/4 cup sugar
• 1 egg
• 1/4 cup milk
• 4 apples, peeled, cored and sliced
• 1/2 tsp. ground cinnamon
• 1/4 tsp. nutmeg

Preheat oven to 350°F. Sift together first 3 ingredients in a bowl. Set aside. Combine 1/4 cup butter and 1/4 cup sugar in a bowl and beat with an electric mixer until light and fluffy. Beat in egg. Add half the dry ingredients to butter and sugar mixture. Add half the milk and beat until combined. Repeat process with remaining dry ingredients and milk. Beat thoroughly. Transfer to a buttered heavy 9 inch ovenproof skillet. Sprinkle apples over batter and bake about 25 minutes. Combine remaining sugar, cinnamon and nutmeg in a food processor or a bowl. Cut in remaining butter until mixture resembles coarse meal. Sprinkle topping over cake and bake another 8 minutes or until cake has pulled away from edge of skillet.

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 285, fat 12.8g, 39% calories from fat, cholesterol 55mg, protein 2.7g, carbohydrates 42.3g, fiber 2.5g, sugar 28.5g, sodium 126mg, diet points 6.8.