• 3/4 tsp. olive oil
• 2/3 cup recipe-ready crushed tomatoes
• 2 cloves garlic, crushed
• 1 Tbs. plus 1 tsp. rosemary, crumbled
• 2-2/3 cups vegetable or chicken stock
• 1-1/4 lbs. canned white kidney beans, rinsed and drained
• 3 ounces rotini pasta, or fusilli
• 1/2 lb. zucchini, cut into 1/2 inch pieces
• 1 Tbs. plus 1 tsp. grated Parmesan cheese

Heat oil in a heavy nonreactive saucepan over medium heat. Add next 3 ingredients. Simmer 5 minutes, stirring occasionally. Add 2 cups of the stock. Combine remaining stock with 2/3 cup kidney beans in a blender. Purée. Transfer to tomato mixture. Add remaining kidney beans. Bring to a boil. Reduce heat to low and simmer 10 minutes. Add pasta and zucchini. Cook 10-12 minutes or until pasta is al dente. Season with salt and pepper to taste. Serve with Parmesan.

Per serving: calories 301, fat 3.3g, 10% calories from fat, cholesterol 1mg, protein 14.0g, carbohydrates 55.6g, fiber 7.7g, sugar 5.2g, sodium 398mg, diet points 5.3.

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

• 1 Tbs. olive oil
• 3 cloves garlic, crushed
• 4 slices wide country style bread, 1 inch thick, toasted
• 1-1/4 large tomatoes, seeded and cut into 1/4 inch pieces
• 1/4 lb. marinated artichoke hearts, drained and coarsely chopped
• 2/3 cup shredded fat-free mozzarella cheese
• 1/4 tsp. dried basil

Preheat oven to 400°F. Heat oil in a heavy nonstick skillet over medium high heat. Sauté garlic 2 minutes. Brush garlic oil over one side of each slice of toast. Add a layer of tomatoes and a layer of artichoke hearts. Top with cheese and sprinkle with basil. Arrange on a baking sheet and bake 10 minutes.

Per serving: calories 200, fat 8.9g, 37% calories from fat, cholesterol 2mg, protein 10.5g, carbohydrates 23.8g, fiber 2.6g, sugar 3.5g, sodium 544mg, diet points 4.7.

• 1/2 lb. zucchini, cut into 1/2 inch slices
• 1/2 lb. small yellow squash, cut into 1/2 inch slices
• 1 red bell pepper, seeded and cut into 1 inch pieces
• 1/2 cup fat-free Ranch dressing

Place zucchini and squash in a steamer basket over boiling water. Cover pan and steam 5 minutes or until almost tender. Transfer to a serving bowl. Add bell pepper and dressing and toss.

Per serving: calories 76, fat 0.5g, 6% calories from fat, cholesterol 0mg, protein 1.5g, carbohydrates 16.9g, fiber 2.3g, sugar 5.0g, sodium 313mg, diet points 1.6.

• 4 large ripe pears, preferably Anjou, peeled with stem intact
• 2 Tbs. semisweet chocolate chips
• 1 egg
• 1 Tbs. water
• 1 sheet puff pastry, thawed

Preheat oven to 425°F. Cut each pear in half crosswise just above thickest part of the pear. With a spoon or melon ball scoop, remove core without breaking through the bottom of the pear. Fill each pear with chocolate pieces. Replace top of pear. Combine egg and water in a bowl and beat to blend. Unfold pastry sheet and roll on a lightly floured surface to a 10x13 inch rectangle. Cut into 4 squares 4 inches each. Cut remaining pastry into 1/2 inch wide strips. Brush strips with egg mixture. Place 1 pear in the center of each pastry square. Bring edges up. Brush outside of pastry square with egg mixture. Wrap pears with pastry strips, starting at the bottom, egg washed side out, overlapping them slightly as you near the top. Leave stem exposed. Place on baking sheet. Bake 15 minutes. Reduce heat to 375°F and bake another 5 minutes, or until pastry is puffed and golden brown.

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 237, fat 7.0g, 25% calories from fat, cholesterol 0mg, protein 2.1g, carbohydrates 46.2g, fiber 6.5g, sugar 29.2g, sodium 30mg, diet points 4.5.