• 1 cup apple juice
• 1-1/4 cups cider vinegar
• 1-3/4 cups hot pepper jelly
• 4 lbs. pork loin roast, rolled and tied

Combine apple juice, 1 cup vinegar and 1 cup pepper jelly in a saucepan over medium heat. Stir together until jelly melts. Place pork in a large sealable bag and pour marinade over. Seal bag and marinate in refrigerator 12-24 hours. Prepare covered grill with banked coals. Remove pork from marinade. Reserve marinade. Place pork roast over drip pan and cover grill. Grill about 1-1/4 hours or until a meat thermometer reads 150°F, basting occasionally with reserved marinade. Combine 1/4 cup vinegar and 3/4 cup pepper jelly in a bowl. Coat roast with jelly glaze for last 10 minutes of grilling. Continue to cook until a meat thermometer reads 160°F. Let rest 10-15 minutes before slicing.

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 259, fat 5.8g, 20% calories from fat, cholesterol 71mg, protein 25.2g, carbohydrates 26.5g, fiber 0.3g, sugar 26.0g, sodium 87mg, diet points 6.1.

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

• 2 tsp. unsalted butter
• 1/2 cup onion, chopped
• 1 cup apples, peeled and chopped
• 1 tsp. fresh lemon juice
• 1/2 tsp. dried thyme leaves
• 1-1/4 lbs. acorn squash, washed and cut in half lengthwise
• aluminum foil

Preheat oven to 375°F. Melt butter in a heavy nonstick skillet over medium heat. Sauté onions 3-4 minutes, until tender. Remove from heat and stir next 3 ingredients. Season with salt and pepper to taste. Divide apple filling among squashes. Arrange squash halves in a baking dish. Add 1/2 inch water and cover dish tightly with foil. Bake 1 hour, or until squash is tender. Do not undercook.

Per serving: calories 103, fat 2.3g, 18% calories from fat, cholesterol 5mg, protein 1.5g, carbohydrates 22.3g, fiber 3.4g, sugar 9.0g, sodium 5mg, diet points 2.1.

• 1 cup water
• 1 cup vegetable stock
• 1 cup long grain white rice
• 1 tsp. unsalted butter
• 1 tsp. olive oil
• 1/4 cup scallions, white part only, thinly sliced
• 1 red bell pepper, seeded and chopped

Combine water and stock in a saucepan and bring to a boil over high heat. Stir in rice and return to a boil. Immediately reduce heat to low. Cover saucepan and simmer 20-25 minutes or until rice is tender and liquid is absorbed. Heat butter and oil in a heavy nonstick skillet over medium heat. Sauté scallions 2 minutes. Do not brown. Add chopped pepper and sauté 1 minute. Transfer to food processor or blender and process until smooth. Stir pepper mixture into rice. Season with salt and pepper to taste.

Per serving: calories 197, fat 2.6g, 12% calories from fat, cholesterol 3mg, protein 3.7g, carbohydrates 39.0g, fiber 1.0g, sugar 1.1g, sodium 74mg, diet points 4.5.

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

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. Serve upside down with frozen yogurt.

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 315, fat 4.2g, 12% calories from fat, cholesterol 11mg, protein 4.4g, carbohydrates 68.6g, fiber 1.2g, sugar 45.0g, sodium 40mg, diet points 6.9.