• 4 boneless pork loin chops, about 1/4 lb. each
• 3/4 cup barbecue sauce

Prepare grill or broiler. Season pork with salt and pepper to taste. Grill or broil 6 minutes. Turn chops, brush with barbecue sauce, and grill another 6 minutes. Turn again and brush with sauce. Cook another 2 minutes, or until pork is cooked through. Serve with additional sauce on the side.

Per serving: calories 151, fat 5.0g, 31% calories from fat, cholesterol 52mg, protein 19.1g, carbohydrates 6.0g, fiber 0.6g, sugar 5.4g, sodium 437mg, diet points 3.8.

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

• 1/4 lb. green beans, ends trimmed, cut into 2 inch pieces
• 1/4 cup plus 2 Tbs. apricot preserves
• 2 Tbs. cider vinegar
• 3/4 tsp. sugar
• 1/4 lb. canned black beans, rinsed and drained
• 1/4 lb. canned Great Northern beans, rinsed and drained
• 1/4 lb. canned wax beans, rinsed and drained
• 1/4 lb. canned red kidney beans, rinsed and drained
• 1/4 small red onion, thinly sliced

Place green beans in a steamer basket over boiling water. Cover pan and steam 8-10 minutes or until just tender. Drain beans. Mix next 3 ingredients in a bowl with a wire whisk or fork. Season with salt and pepper to taste. Add remaining ingredients to preserves mixture. Stir in green beans and toss. Cover and refrigeratebean salad at least 6 hours or overnight for flavors to meld.

Per serving: calories 174, fat 0.4g, 2% calories from fat, cholesterol 0mg, protein 6.6g, carbohydrates 38.9g, fiber 6.8g, sugar 22.6g, sodium 70mg, diet points 2.7.

• 1/2 lb. packaged coleslaw
• 1/3 cup raisins
• 1/2 cup fat-free coleslaw dressing

Combine all ingredients and salt and pepper to taste in a bowl and mix gently. Serve at room temperature or chilled.

Per serving: calories 110, fat 1.5g, 12% calories from fat, cholesterol 5mg, protein 1.2g, carbohydrates 23.9g, fiber 1.4g, sugar 14.3g, sodium 255mg, diet points 2.6.

• 1-3/4 cups all purpose flour
• 1-1/2 tsp. baking powder
• 3/4 tsp. baking soda
• 1/2 tsp. salt (necessary)
• 1/3 cup sugar
• 3/4 cup unsalted butter, cold, cut into bits
• 1-1/3 cups old fashioned rolled oats
• 1/2 cup dried currants or raisins
• 1/2 cup buttermilk
• 1 large egg, lightly beaten
• 1 cup apple butter

Preheat oven to 375°F. Combine first 5 ingredients in a food processor or bowl. Add butter and process until it resembles coarse meal. Add oats, currants, and buttermilk and stir mixture until dough just sticks together. Transfer to a floured work surface and knead about 5 times. Roll out dough to 1 inch thickness. Use a 3 inch round cutter dipped in flour to cut out scones. Arrange on a lightly greased baking sheet. Press remaining dough into a ball and re-roll. Cut out more scones in same manner. Gently brush scones with egg and bake 20 minutes, or until golden. Serve with apple butter.

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 285, fat 12.4g, 38% calories from fat, cholesterol 31mg, protein 3.9g, carbohydrates 41.1g, fiber 2.1g, sugar 21.6g, sodium 68mg, diet points 6.8.