• 1/4 lb. ramen noodles, flavor packet discarded
• 3 Tbs. soy sauce
• 1 Tbs. cornstarch
• 1 tsp. sugar
• 1 lb. boneless sirloin steak, thinly sliced across the grain
• 1 tsp. vegetable oil
• 1 tsp. Asian sesame oil
• 2 tsp. fresh ginger, minced
• 1 clove garlic, crushed
• 1 cup scallions, chopped
• 1/4 lb. mushrooms, chopped
• 3/4 lb. frozen chopped spinach, thawed and drained, or fresh, chopped

Cook ramen noodles in a large pot of boiling salted water 3-4 minutes or until al dente. Drain thoroughly. Set aside and keep warm. Combine next 3 ingredients in a jar with a tight-fitting lid. Shake vigorously. Place sliced beef in a mixing bowl. Pour soy sauce mixture over beef and toss to coat. Heat vegetable and sesame oil in a wok or heavy nonstick skillet over high heat. Stir-fry ginger and garlic about 45 seconds. Add beef and marinade and stir-fry about 2 minutes or until beef begins to brown. Add scallions and mushrooms and stir-fry about 2 minutes or until scallions are softened. Add spinach and stir-fry another 45 seconds. Season with salt and pepper to taste. Serve over noodles with additional soy sauce if desired.

Per serving: calories 328, fat 12.0g, 33% calories from fat, cholesterol 106mg, protein 39.7g, carbohydrates 15.8g, fiber 4.8g, sugar 2.6g, sodium 1007mg, diet points 7.1.

The recommended wines are: Zinfandel, Burgundy, or Chardonnay.

• 1 lb. broccoli florets
• 1/3 cup cilantro, chopped
• 1/4 cup olive oil
• 3 Tbs. white wine vinegar
• 2 cloves garlic, crushed

Place broccoli in a steamer basket over boiling water. Cover pan and steam 6-8 minutes, until tender. Transfer broccoli to a serving bowl. Combine remaining ingredients in a heavy nonstick skillet over medium heat. Stir until hot. Pour sauce over broccoli. Season with salt and pepper to taste.

Per serving: calories 156, fat 13.9g, 75% calories from fat, cholesterol 0mg, protein 3.5g, carbohydrates 7.0g, fiber 3.4g, sugar 2.7g, sodium 30mg, diet points 4.1.

• 2 tsp. unsalted butter
• 3 Tbs. light brown sugar
• 1 Tbs. fresh ginger, chopped
• 1/2 lb. pineapple chunks
• 4 ripe firm bananas, cut into 1/2 inch slices
• 2 cups vanilla frozen yogurt

Melt butter in a heavy nonstick skillet over medium heat. Stir in brown sugar until melted. Add ginger and cook 30 seconds, stirring constantly until ginger becomes fragrant and turns golden. Add pineapple and cook 2-3 minutes or until pineapple begins to soften. Place bananas in a serving dish. Top with frozen yogurt and caramelized pineapple chunks.

Per serving: calories 360, fat 7.0g, 16% calories from fat, cholesterol 7mg, protein 5.0g, carbohydrates 75.7g, fiber 4.9g, sugar 66.1g, sodium 69mg, diet points 7.3.