• 3 sprigs fresh thyme
• 2 slices of bacon
• 1 whole chicken, about 3 lbs. each
• 10 scallions, chopped
• 1 cup chicken stock
• 3 Tbs. creme de cassis
• 3 Tbs. cream
• kitchen string

Preheat oven to 350°F. Place thyme inside chicken. Secure legs together with chicken string and tuck wings under. Heat a heavy nonstick skillet over medium high heat. Cook bacon 3-4 minutes, stirring until browned. Using a slotted spoon, transfer bacon to absorbant paper to drain. Cook chicken in same skillet 4-5 minutes, turning frequently until browned all over. Place chicken in a deep casserole dish. Sauté scallions in same skillet 3 minutes, or until soft. Transfer scallions and bacon to casserole dish with chicken. Bring next 3 ingredients to a boil in same skillet over medium high heat. Pour over chicken. Cover and bake 1-1/4 hours, or until chicken is cooked. Transfer chicken to a platter and keep warm. Boil bacon mixture, uncovered, in skillet until liquid is reduced by half. Stir in cream until heated through. Serve over chicken.

This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 only.

Per serving: calories 866, fat 59.3g, 63% calories from fat, cholesterol 262mg, protein 61.5g, carbohydrates 17.2g, fiber 3.1g, sugar 13.6g, sodium 496mg, diet points 22.1.

The recommended wines are: Sauvignon Blanc, Pinot Noir, or Zinfandel.

• 1/4 cup unsalted butter
• 1 Tbs. olive oil
• 1-1/2 lbs. onions, coarsely chopped
• 1 tsp. sugar
• 1/4 cup dry white wine
• 2-1/2 cups beef stock
• 1 cup water
• 8 slices French bread, toasted
• 6 ounces Gruyère cheese

Combine first 2 ingredients in a microwave safe bowl and microwave 1 minute on high, or until butter melts. Stir in onions and microwave 8-10 minutes on high, uncovered, or until onions are wilted. Stir in sugar and microwave 8-10 minutes on high, or until onions are browned. Stir in wine, stock and water. Cover and microwave 8-10 minutes on high, or until boiling. Pour into individual serving bowls and top each with 2 pieces of toast. Sprinkle with cheese and microwave 1 minute on high, uncovered, or until cheese melts.

This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 only.

Per serving: calories 544, fat 30.8g, 51% calories from fat, cholesterol 78mg, protein 21.3g, carbohydrates 45.3g, fiber 3.9g, sugar 13.1g, sodium 946mg, diet points 13.2.

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

• 3/4 cup eggplant, peeled and diced
• 3/4 cup zucchini, sliced
• 1/4 tsp. salt (optional)
• 1/4 lb. linguine
• olive oil spray
• 1/2 cup onion, diced
• 1 clove garlic, crushed
• 3/4 cup recipe-ready crushed tomatoes
• 1 Tbs. tomato paste
• 1-1/2 tsp. Italian herb seasoning
• 1/8 tsp. pepper
• 2 ounces mozzarella cheese, shredded

Combine eggplant and zucchini in a colander and sprinkle with half the salt. Let sit 20 minutes. Rinse thoroughly under cold water. Drain and pat dry. Cook linguine in boiling water until al dente. Drain and keep warm. Spray oil in a heavy nonstick skillet and heat over medium high heat. Sauté eggplant, zucchini, onions and garlic for 3 minutes. Stir in remaining ingredients, except pasta and cheese, and mix thoroughly. Reduce heat to low and simmer 20 minutes or until vegetables are tender. Combine pasta with vegetables in a serving bowl and toss. Sprinkle with mozzarella.

Per serving: calories 260, fat 3.6g, 12% calories from fat, cholesterol 8mg, protein 11.7g, carbohydrates 45.9g, fiber 3.3g, sugar 5.1g, sodium 180mg, diet points 5.3.

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

• 1 cup raisins
• 1 cup canned crushed pineapple, undrained
• 2-1/2 cups all purpose flour
• 1 tsp. baking soda
• 1 tsp. ground cinnamon
• 1 tsp. nutmeg
• 1 tsp. cloves
• 1/2 cup shortening
• 1/2 cup unsalted butter
• 1 cup sugar
• 5 eggs
• 1 cup seedless blackberry jam
• 1 tsp. vanilla extract
• 2/3 cup buttermilk
• 2/3 cup chopped pecans
• 1/2 cup confectioner's sugar

Combine raisins and pineapple with juice in a bowl and soak several hours or overnight. Preheat oven to 350°F. Sift flour and next 4 ingredients together in a bowl. Set aside. Using an electric mixer, cream shortening and butter in a bowl. Gradually add sugar and beat until light and fluffy. Beat in eggs one at a time, beating well after each addition. Stir in jam and vanilla. Add half the flour mixture and half the buttermilk. Mix thoroughly. Add remaining flour mixture and buttermilk. Mix well. Stir in pineapple with juice, raisins and pecans. Transfer to a buttered 9x13 inch baking pan. Bake 55-60 minutes until a toothpick comes out clean when inserted in center. Dust with confectioner's sugar before cutting into squares.

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 380, fat 17.5g, 40% calories from fat, cholesterol 74mg, protein 4.9g, carbohydrates 54.1g, fiber 1.8g, sugar 39.0g, sodium 68mg, diet points 9.2.