• 1/2 cup dried porcini mushrooms, or other dried mushrooms
• 1-1/2 Tbs. olive oil
• 1-1/4 lbs. chuck steak cubes, cut into 1-1/2 inch pieces
• 1 medium onion, chopped
• 3 celery ribs, chopped
• 3/4 lb. potatoes, peeled and cut into small dice
• 6 carrots, peeled and thinly sliced
• 1-3/4 cups Italian style peeled tomatoes, coarsely chopped
• 1/3 cup beef stock
• 1 clove garlic, crushed
• 3/4 tsp. rosemary
• 1 Tbs. all purpose flour
• 2 Tbs. cold water
• 10 ounces frozen French cut green beans, thawed
• 4 white pitas, warm

Cover mushrooms with hot water and let soak 15 minutes. Drain through a sieve, reserving 1/2 cup liquid. Set mushrooms aside. In a large, heavy non-stick skillet, heat half the oil over medium high heat. Sauté beef 3-4 minutes, stirring frequently until browned. Transfer beef to a plate and set aside. Add remaining oil to skillet and sauté onion, celery, potatoes, carrots, mushrooms and mushroom soaking liquid about 5 minutes, stirring frequently until vegetables are tender. Add meat, tomatoes, stock, garlic and rosemary. Season with salt and pepper to taste. Bring to a boil. Combine flour and cold water in jar with tight fitting lid. Shake vigorously to mix. Stir into stew. Bring to a boil. Add green beans. Reduce heat to medium low. Simmer 7 minutes or until slightly thickened. Serve with pita bread.

Per serving: calories 829, fat 34.5g, 37% calories from fat, cholesterol 106mg, protein 45.2g, carbohydrates 85.6g, fiber 13.0g, sugar 14.1g, sodium 738mg, diet points 17.4.

The recommended wines are: Fumé Blanc, Chablis, or Sauvignon Blanc.

• 4 pumpernickel bagels, cut in half and lightly toasted
• 1/2 cup fat-free cream cheese

Spread cream cheese over bagels and serve.

Per serving: calories 230, fat 1.1g, 5% calories from fat, cholesterol 3mg, protein 13.2g, carbohydrates 39.1g, fiber 1.6g, sugar 1.1g, sodium 533mg, diet points 4.9.

• 4 pears, peeled, coarsely chopped
• 1/2 cup sugar
• 2 tsp. lemon juice
• 4 sponge cake shells
• 1 cup lowfat strawberry yogurt

Combine first 3 ingredients in a heavy saucepan over medium heat. Cover and simmer 5-7 minutes or until sauce is formed. Fill sponge cake shells with compote. Top with a dollop of yogurt.

Per serving: calories 368, fat 2.4g, 6% calories from fat, cholesterol 41mg, protein 5.4g, carbohydrates 85.2g, fiber 4.3g, sugar 70.7g, sodium 129mg, diet points 7.2.