• 1 wheel Brie cheese, about 6 ounces each, well chilled
• 1/2 cup unsalted butter, softened
• 2 tsp. garlic, chopped
• 1/3 cup walnuts, finely chopped
• 1/3 cup ripe olives, finely chopped
• 2 tsp. dried basil, or 2 Tbs. fresh, finely chopped

Carefully cut well chilled Brie into halves, horizontally. Set aside. Cream butter and garlic in a bowl. Mix in remaining ingredients and blend thoroughly. Spread evenly on cut side of one of brie halves. Top with other half, cut side down. Press together lightly. Wrap and chill. Serve at room temperature.

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 158, fat 15.4g, 85% calories from fat, cholesterol 40mg, protein 4.6g, carbohydrates 1.3g, fiber 0.4g, sugar 0.4g, sodium 153mg, diet points 4.9.

The recommended wines are: Fumé Blanc, Chianti, or Chenin Blanc.

• 1 lb. fresh pizza dough, or frozen bread dough, thawed
• 2 Tbs. chopped black olives
• 1 Tbs. rosemary
• 2 tsp. olive oil

Preheat oven to 450°F. Divide dough in half. Roll one piece of dough on a lightly floured surface into a 10x12 inch rectangle. Sprinkle with half the olives and rosemary, lightly pressing down with rolling pin. Fold dough in half lengthwise and press with rolling pin. Brush both sides of dough with half the oil. Cut dough crosswise into 12 1 inch wide strips. Let rest 5 minutes. Gently stretch each piece, twisting it several times. Arrange on a lightly oiled baking sheet. Repeat with remaining ingredients. Bake in upper rack of oven 10-12 minutes or until well browned.

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 155, fat 3.3g, 19% calories from fat, cholesterol 0mg, protein 4.9g, carbohydrates 26.8g, fiber 1.1g, sugar 1.9g, sodium 333mg, diet points 3.7.

• 1 quart plus 1 cup chicken stock
• 2 Tbs. unsalted butter
• 2 Tbs. olive oil
• 1 cup onion, finely chopped
• 2 cloves garlic, crushed
• 2 cups Arborio or short grain rice
• 1 cup dry white wine
• 2 Tbs. lemon juice
• 1 tsp. tarragon
• 2 Tbs. parsley flakes, or 1/4 cup
• 1/4 tsp. red chili pepper flakes
• 1/2 lb. small shrimp, peeled and deveined, patted dry
• 1/2 lb. scallops, washed and trimmed, patted dry

Bring chicken stock to a boil on top of stove or in microwave, and hold at simmering. Spray rice cooker pan with nonstick cooking spray. Turn cooker on and add butter and oil until melted. Stir in onion and garlic and cook 1-2 minutes. Add rice and stir to coat well with butter mixture. Stir in next 5 ingredients. Slowly add hot stock, about 1/3 cup at a time, stirring constantly. When liquid has been absorbed, slowly add more hot stock in same manner. Continue this process about 15 minutes until rice is tender. Add shrimp, scallops and salt and pepper to taste. Cook another 1-2 minutes, stirring constantly, until shrimp and scallops are cooked throughout.

This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 2 only. The instructions describe how to prepare the ingredients for one pan. There are enough ingredients to prepare 2 pans.

Per serving: calories 688, fat 16.3g, 23% calories from fat, cholesterol 120mg, protein 34.7g, carbohydrates 87.5g, fiber 3.5g, sugar 3.7g, sodium 1154mg, diet points 14.9.

• 11 ounces packaged spinach salad, torn into pieces
• 1/3 cup tomatoes, chopped
• 1/2 cup strawberries, sliced
• 1/3 cup red onion, diced
• 3/4 large papaya, peeled, seeded and cut into 1/2 inch cubes
• 3-1/2 Tbs. water chestnuts, sliced
• 3-1/2 Tbs. shredded mozzarella cheese
• 2 Tbs. balsamic vinegar
• 1 Tbs. plus 1 tsp. lemon juice
• 2 tsp. water
• 2 tsp. orange juice concentrate
• 3/4 tsp. honey
• 3/4 green onion, minced
• 1 Tbs. plus 1 tsp. fresh dill weed, or 3/4 tsp. dried
• 2 Tbs. olive oil

Place first 7 ingredients in a salad bowl. Combine remaining ingredients in a jar with a tight-fitting lid. Shake well, pour over spinach mixture and toss well to coat.

Per serving: calories 186, fat 8.4g, 38% calories from fat, cholesterol 3mg, protein 5.6g, carbohydrates 25.6g, fiber 6.1g, sugar 15.2g, sodium 113mg, diet points 3.7.

• 2-1/3 cups buttermilk baking mix
• 1/2 cup milk
• 3 Tbs. unsalted butter, melted
• 1/4 cup plus 3 Tbs. sugar
• 1 lb. canned sliced peaches, drained
• 1/2 tsp. ground cinnamon
• 2/3 cup sour cream
• 1 egg

Preheat oven to 375°F. Combine baking mix, milk, butter and 3 Tbs. sugar in a bowl. Spread in a greased 9 inch square pan. Arrange peach slices on top. Combine 1/4 cup sugar and cinnamon in another bowl and sprinkle over peaches. Combine sour cream and egg in a bowl and drizzle over top. Bake 35-40 minutes, or until a wooden toothpick inserted in center comes out clean. Serve warm and, if desired, with sweetened whipped cream.

This recipe serves 9 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 9 only.

Per serving: calories 276, fat 13.1g, 42% calories from fat, cholesterol 41mg, protein 4.6g, carbohydrates 35.6g, fiber 1.1g, sugar 17.1g, sodium 424mg, diet points 6.9.