• 1 Tbs. olive oil
• 1 lb. turkey breast fillets, cut into 2 inch pieces
• 3/4 medium onion, chopped
• 2 celery ribs, chopped
• 1/2 lb. potatoes, peeled and cut into small dice
• 4 carrots, peeled and thinly sliced
• 1-1/4 cups Italian style peeled tomatoes, coarsely chopped
• 3-1/2 Tbs. dry white wine
• 1 clove garlic, crushed
• 1/2 tsp. rosemary
• 2 tsp. all purpose flour
• 1 Tbs. plus 1 tsp. cold water
• 7 ounces canned green beans, drained
• 1/3 cup canned mushrooms, drained

Heat half the oil in a large, heavy non-stick skillet over medium-high heat. Sauté turkey 3-4 minutes, stirring frequently. Transfer turkey to a plate and set aside. Heat remaining oil in skillet and sauté onion, celery, potatoes and carrots about 5 minutes, stirring frequently until vegetables are tender. Add tomatoes, wine, garlic, rosemary, and salt and pepper to taste. Bring to a boil. Combine flour and cold water in a jar with a tight-fitting lid. Shake vigorously to mix. Stir into stew. Bring to a boil. Add green beans and mushrooms. Reduce heat to medium low. Simmer 7 minutes, or until slightly thickened.

Per serving: calories 356, fat 9.5g, 24% calories from fat, cholesterol 86mg, protein 37.7g, carbohydrates 28.6g, fiber 6.0g, sugar 8.5g, sodium 353mg, diet points 7.2.

The recommended wines are: Fumé Blanc, Sauvignon Blanc, or White Zinfandel.

• nonstick cooking spray
• 1 cup canned cooked pumpkin
• 1 cup bran cereal shreds, crushed
• 3/4 cup skim milk
• 1/3 cup light or dark corn syrup
• 2 egg whites, slightly beaten
• 1-1/4 cups all purpose flour
• 1/3 cup sugar
• 2 tsp. baking powder
• 1/2 tsp. salt (necessary)
• 1/2 cup raisins

Preheat oven to 400°F. Spray 12 2-1/2 inch muffin cups with cooking spray. Combine pumpkin and next 4 ingredients in a bowl. Combine remaining ingredients in another bowl. Add pumpkin mixture and stir until well blended. Spoon into prepared muffin cups. Bake 20 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Remove and cool on wire rack.

This recipe serves 12 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 12 only.

Per serving: calories 138, fat 0.3g, 2% calories from fat, cholesterol 0mg, protein 3.1g, carbohydrates 32.5g, fiber 1.7g, sugar 16.2g, sodium 93mg, diet points 2.9.

• 3/4 lb. carrots, thinly sliced
• 1/2 lb. green peas
• 1 tsp. unsalted butter
• 1 ounce cream cheese, room temperature, cut up
• 1/2 tsp. salt, or to taste
• 1/4 tsp. white pepper

Place carrots in a steamer basket over boiling water. Cover saucepan and steam 4 minutes. Add peas and steam 3-4 minutes or until peas are tender. Drain and return vegetables to saucepan. Add remaining ingredients and toss.

Per serving: calories 106, fat 3.7g, 30% calories from fat, cholesterol 10mg, protein 4.2g, carbohydrates 14.9g, fiber 5.6g, sugar 7.5g, sodium 265mg, diet points 1.8.

• 4 cups blueberries
• 2 Tbs. lemon juice
• 2 Tbs. instant tapioca
• 1/2 tsp. salt (optional)
• 1-1/4 cups sugar
• 3/4 cup all purpose flour
• 3/4 tsp. baking powder
• 1 egg, beaten lightly
• 2 Tbs. unsalted butter, melted

Preheat oven to 350°F. Combine first 4 ingredients and 1/2 cup sugar in a 9 inch baking dish. Set aside 5 minutes. Combine remaining sugar, flour and baking powder in a food processor or bowl and mix thoroughly. Add beaten egg and process until mixture resembles coarse meal. Sprinkle flour mixture over blueberries. Drizzle with melted butter. Bake 40 minutes or until top is golden brown and mixture is bubbly.

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 244, fat 3.8g, 14% calories from fat, cholesterol 31mg, protein 2.3g, carbohydrates 52.4g, fiber 2.3g, sugar 39.9g, sodium 13mg, diet points 5.2.