• 4 lamb chops, about 6 ounces each, bone in, 3/4 inch thick
• 2 tsp. lemon pepper
• 2 tsp. garlic powder
• 2 tsp. dried rosemary leaves, crushed
• 2 Tbs. olive oil
• 1 cup red bell pepper, seeded and cut into thin strips
• 1/2 cup onion, chopped
• 1 Tbs. garlic, finely chopped
• 1/4 cup chopped almonds, toasted (optional)
• 1/4 cup fresh basil, chopped
• 1 Tbs. red wine vinegar

Sprinkle lamb chops with lemon pepper, garlic powder and rosemary. Heat 1 Tbs. oil in a heavy nonstick skillet over medium high heat. Sauté chops 8-10 minutes, turning occasionally, until cooked to desired doneness. Transfer chops to a platter and keep warm. Wipe skillet clean with paper towels and heat 1 Tbs. oil in same skillet over medium high heat. Sauté bell pepper, onion and garlic 3-4 minutes, stirring frequently until onion turns golden. Stir in remaining ingredients and salt and pepper to taste. Sauté 2 minutes. Serve over chops.

Per serving: calories 510, fat 43.4g, 76% calories from fat, cholesterol 90mg, protein 22.3g, carbohydrates 8.0g, fiber 2.1g, sugar 3.0g, sodium 171mg, diet points 13.9.

The recommended wine is: Cabernet Sauvignon.

• 1 lb. broccoli florets
• 1 Tbs. olive oil
• 1 clove garlic, crushed
• 2 red bell peppers, seeded and coarsely chopped
• 1/2 cup chicken stock
• 2 tsp. white wine vinegar
• 1 tsp. tarragon, or 1 Tbs. fresh, chopped
• 1 tsp. prepared horseradish

Place broccoli in a steamer basket over boiling water. Cover saucepan and steam 7 minutes, or until almost tender. Heat oil in a heavy nonstick skillet over medium heat. Sauté garlic and bell pepper 2-3 minutes or until softened. Stir in remaining ingredients and salt and pepper to taste and cook until mixture begins to simmer. Transfer mixture to a food processor or blender and purée until smooth. Serve sauce over broccoli.

Per serving: calories 80, fat 4.1g, 40% calories from fat, cholesterol 0mg, protein 4.5g, carbohydrates 9.1g, fiber 3.8g, sugar 3.6g, sodium 129mg, diet points 1.7.

• nonstick vegetable spray
• 3 cups all purpose flour
• 2 tsp. ground cinnamon
• 1 tsp. baking soda
• 1/2 tsp. baking powder
• 1-1/2 cups sugar
• 11 ounces can condensed tomato soup
• 6 egg whites
• 1/3 cup vegetable oil
• 1 tsp. vanilla extract
• 2 cups zucchini, shredded
• 1 cup raisins

Preheat oven to 350°F. Spray 2 9x5 inch loaf pans with cooking spray. Set aside. Sift flour, cinnamon, baking soda and baking powder together in a bowl. Set aside. Combine sugar, soup, egg whites, oil and vanilla in another bowl. Add to flour mixture, stirring just to moisten. Fold in zucchini and raisins. Pour into prepared pans. Bake in center of oven 55 minutes or until a toothpick inserted in center comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans and cool completely on rack. VARIATION I: Substitute 13x9 inch baking pan for 9x5 inch loaf pans. Bake 40 minutes or until a toothpick inserted in center comes out clean. Cool as in step 4. Cook Time: 40 minutes VARIATION II: Substitute 5 3/4x3 inch mini loaf pans for 9x5 inch loaf pans. Bake 45 minutes or until a toothpick inserted in center comes out clean. Cool as in step 4. Cook Time: 45 minutes

This recipe serves 24 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 24 only.

Per serving: calories 165, fat 3.5g, 19% calories from fat, cholesterol 0mg, protein 2.9g, carbohydrates 31.7g, fiber 1.1g, sugar 19.4g, sodium 120mg, diet points 3.9.

• 1-1/2 lbs. russet potatoes, peeled and cubed
• 2 tsp. unsalted butter
• 2 Tbs. rosemary, crumbled

Cover potatoes with water in a medium saucepan and bring to a boil. Lower heat. Cover saucepan and simmer 10-15 minutes or until potatoes are tender. Drain water. Add remaining ingredients and salt and pepper to taste. Toss gently.

Per serving: calories 157, fat 2.3g, 13% calories from fat, cholesterol 5mg, protein 3.6g, carbohydrates 31.7g, fiber 3.4g, sugar 2.8g, sodium 11mg, diet points 3.1.

• 3/4 cup all purpose flour
• 1/2 tsp. baking powder
• 1/4 cup unsalted butter or margarine
• 1 Tbs. plus 2 tsp. sugar
• 1/2 tsp. almond extract
• 1/2 tsp. vanilla extract
• wax paper
• 1 Tbs. plus 1 tsp. red raspberry preserves

Preheat oven to 350°F. Combine flour and baking powder in a bowl. Cut in butter and remaining ingredients, except preserves. Form dough into a ball. Pinch small pieces of dough and roll into balls. Place balls between 2 sheets of wax paper. Using a rolling pin, roll each into a circle, 1/8 inch thick. Remove top sheet of wax paper. Dot the center of each circle with 1/4 tsp. preserves. Fold cookie in half and pinch ends together. Remove cookies from bottom piece of wax paper and place on a nonstick or lightly oiled cookie sheet. Bake 12 minutes or until bottoms are lightly browned.

Per serving: calories 219, fat 11.7g, 48% calories from fat, cholesterol 31mg, protein 2.4g, carbohydrates 26.4g, fiber 0.7g, sugar 9.9g, sodium 5mg, diet points 5.7.