• 1 Tbs. vegetable oil
• 1 clove garlic, crushed
• 1 lb. medium shrimp, peeled and deveined, thawed if frozen
• 11 ounces canned green beans, drained
• 1 Tbs. plus 1 tsp. soy sauce
• 2/3 cup instant rice

Heat a wok or heavy nonstick skillet over high heat. Add oil. Add all ingredients, except rice. Season with pepper to taste. Stir-fry 2-3 minutes, or until shrimp are pink and cooked through. Prepare rice according to package directions. Serve shrimp over rice.

Per serving: calories 226, fat 5.5g, 22% calories from fat, cholesterol 172mg, protein 25.3g, carbohydrates 17.7g, fiber 1.5g, sugar 1.2g, sodium 524mg, diet points 5.2.

The recommended wines are: Chablis, Chenin Blanc, or White Zinfandel.

• 1-1/2 lbs. carrots, peeled and cut into 1/4 inch slices
• 1/2 cup unsweetened pineapple chunks, drained and juice reserved
• 2 tsp. unsalted butter
• 2 tsp. lemon juice
• 2 tsp. cornstarch

Place carrots in a steamer basket over boiling water. Cover saucepan and steam 6-7 minutes, or until almost tender. Drain carrots and return to saucepan. Combine pineapple, butter, lemon juice and salt to taste in a bowl. Add to carrots. Stir and simmer over low heat until mixture is heated throughout. Mix cornstarch with 1/4 cup reserved pineapple juice. Add juice to carrots and stir constantly until mixture thickens. Serve chilled if desired.

Per serving: calories 93, fat 2.2g, 20% calories from fat, cholesterol 5mg, protein 2.1g, carbohydrates 17.9g, fiber 6.2g, sugar 9.9g, sodium 101mg, diet points 1.3.

• 1 whole angel food cake
• 4 cups strawberries, hulled, half crushed, half sliced
• 1-1/2 cups light frozen dessert topping, thawed, or whipped cream
• 1 Tbs. milk

Cut cake horizontally into 3 layers. Place 1 cake layer on serving plate. Combine half the crushed strawberries and 1-1/2 cups whipped topping in a bowl. Stir in milk. Spread half the strawberry mixture on cake layer. Arrange half the sliced strawberries on top of the strawberry mixture. Repeat layers, ending with cake. Frost top and sides of cake with remaining whipped topping. Refrigerate at least 1 hour before serving. Decorate top and sides with strawberry slices. Store in refrigerator.

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 108, fat 1.7g, 14% calories from fat, cholesterol 1mg, protein 2.4g, carbohydrates 21.6g, fiber 1.6g, sugar 17.1g, sodium 220mg, diet points 2.5.