• 2 Tbs. unsalted butter
• 2 cups onions, sliced
• 1/2 cup canned tomatoes, chopped
• 2 Tbs. red wine vinegar
• 1/2 cup steak sauce
• 1/4 cup parsley, chopped
• 4 beef tenderloin steaks, about 6 ounces each

Prepare broiler or grill. Melt butter in a heavy saucepan over medium-high heat. Sauté onions 3-4 minutes until softened. Stir in tomatoes, vinegar and half the steak sauce. Bring to a boil. Reduce heat to low and simmer 5 minutes. Remove from heat, stir in parsley and set aside. Grill or broil steaks 4 inches from heat source, 4-5 minutes per side for medium-done meat, brushing with remaining steak sauce. Serve steaks on a pool of sauce.

Per serving: calories 304, fat 15.6g, 46% calories from fat, cholesterol 79mg, protein 27.4g, carbohydrates 13.7g, fiber 2.9g, sugar 5.6g, sodium 594mg, diet points 7.3.

The recommended wine is: Burgundy.

• 11 ounces small red potatoes, scrubbed
• 1/2 lb. baby carrots
• 5 ounces small onions
• 1-1/4 tsp. unsalted butter
• 3-1/2 Tbs. light molasses

Place first 3 ingredients in a steamer basket over boiling water. Cover pan and steam 15 minutes or until tender. Drain and set aside. Melt butter in a large skillet over medium heat. Add molasses and salt to taste. Bring to a boil. Cook 3 minutes or until thickened, stirring constantly. Add vegetables, stirring gently to coat. Serve warm.

Per serving: calories 146, fat 1.6g, 9% calories from fat, cholesterol 3mg, protein 3.1g, carbohydrates 33.6g, fiber 3.1g, sugar 17.3g, sodium 24mg, diet points 2.9.

• 2 cloves garlic, bruised, optional
• 1 lb. european salad (or other packaged salad mix), or other salad greens
• 4 radishes, trimmed and sliced
• 1/4 lb. red onion, sliced into rings
• 1 green bell pepper, seeded and cut into thin strips
• 1 cup cherry tomatoes
• 1/4 cup nonfat Italian dressing, or other dressing
• 1 cup croutons, plain or seasoned

Rub garlic cloves around inside surface of salad bowl (optional). Discard garlic. Add next 5 ingredients and salt and pepper to taste. Add dressing and toss. Serve with croutons.

Per serving: calories 82, fat 1.0g, 10% calories from fat, cholesterol 0mg, protein 3.7g, carbohydrates 15.6g, fiber 3.7g, sugar 5.2g, sodium 212mg, diet points 1.5.

• 2 eggs
• 2/3 cup light sour cream
• 1 tsp. almond extract
• 1/4 tsp. vanilla extract
• 1-2/3 cups cake flour, sifted
• 1 cup sugar
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/3 cup sliced almonds
• 1/2 tsp. salt (optional)
• 3/4 cup unsalted butter, softened
• 1 lb. fresh raspberries, sweetened to taste if desired

Preheat oven to 350°F. Butter and flour an 8 inch baking pan. Line bottom with wax paper and set aside. Combine eggs, 3 Tbs. sour cream, almond extract, and vanilla in a mixing bowl. Beat with an electric mixer until mixed thoroughly. Set aside. Combine next 6 ingredients in another bowl. Beat with an electric mixer at low speed. Add butter and remaining sour cream. Beat until dry ingredients are moistened. Increase speed to medium and beat 1-1/2 minutes. Gradually add egg mixture, one third at a time. Mix thoroughly. Transfer batter to baking pan. Smooth surface with a spatula. Bake 35-40 minutes or until a tester comes out clean when inserted in center. Cool cake on a wire rack 10 minutes. Loosen edges of cake with a knife. Transfer cake to a platter. Serve with raspberries.

This recipe serves 16 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 16 only.

Per serving: calories 213, fat 11.7g, 48% calories from fat, cholesterol 50mg, protein 3.1g, carbohydrates 25.0g, fiber 2.4g, sugar 16.3g, sodium 30mg, diet points 5.2.