• 4 round steaks, about 1/4 lb. each
• 4 fresh jalapeño peppers, seeded and coarsely chopped (wear rubber gloves)
• 2 plum tomatoes
• 1/4 onion
• 2 Tbs. balsamic vinegar
• 1 Tbs. olive oil
• 2 Tbs. parsley
• 1/2 tsp. sugar

Prepare grill or broiler. Season steaks with pepper to taste. Grill or broil about 5 inches from heat source 2-3 minutes per side, or longer for more well done meat. Combine remaining ingredients and salt to taste in a food processor or blender and process until puréed. Serve sauce over steaks.

Per serving: calories 305, fat 16.6g, 48% calories from fat, cholesterol 65mg, protein 26.6g, carbohydrates 13.6g, fiber 2.5g, sugar 8.3g, sodium 68mg, diet points 7.5.

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

• 1-1/4 lbs. frozen greens, collards, turnip or dandelion, thawed
• 2 tsp. unsalted butter
• 1 clove garlic, crushed
• 1/2 cup evaporated skim milk
• 1/4 tsp. hot red pepper sauce

Drain greens in a sieve and press out as much liquid as possible. Melt butter in a heavy nonstick skillet over medium high heat. Sauté garlic 1 minute, stirring, until fragrant. Add greens and milk and cook 4-5 minutes, stirring occasionally, until cooked through and most of the liquid is absorbed. Season with red pepper sauce.

Per serving: calories 86, fat 2.6g, 24% calories from fat, cholesterol 6mg, protein 7.4g, carbohydrates 11.0g, fiber 4.8g, sugar 3.8g, sodium 60mg, diet points 1.5.

The recommended wines are: Chablis, Pinot Blanc, or Cabernet Sauvignon.

• 1 egg, lightly beaten
• 1 cup lowfat milk
• 1/2 tsp. vanilla extract
• 2 Tbs. vegetable oil
• 1/2 cup blue or yellow cornmeal
• 3/4 cup flour
• 1/4 cup sugar
• 1-1/2 tsp. baking powder
• 1/2 tsp. salt (optional)

Preheat oven to 400°F. Combine egg, milk, vanilla, oil and cornmeal in a mixing bowl. Mix thoroughly. Let stand 10 minutes. Sift remaining ingredients together in another bowl. Add to cornmeal mixture. Mix thoroughly, without overworking. Fill greased muffin tins 2/3 full with batter. Bake 15 minutes, or until tester comes out clean when inserted in center of muffin. Cool 3 minutes in pan before turning muffins out.

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 96, fat 3.1g, 29% calories from fat, cholesterol 16mg, protein 2.3g, carbohydrates 14.9g, fiber 0.6g, sugar 5.3g, sodium 17mg, diet points 2.6.

• 2 ripe bananas, mashed
• 1/4 cup buttermilk
• 1 tsp. vanilla extract
• 1 cup cake flour
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt (optional)
• 1/4 cup plus 2 Tbs. unsalted butter, softened
• 3/4 cup sugar
• 1 egg
• 1/2 cup finely chopped walnuts
• 4 cups vanilla frozen yogurt

Preheat oven to 350°F. Combine mashed bananas, buttermilk and vanilla in a bowl. Combine flour, baking powder, baking soda and salt in another bowl. Set aside. Cream butter and sugar in a mixing bowl until fluffy. Add egg and mix thoroughly. Add half the flour mixture to butter mixture. Add half the banana mixture and mix thoroughly. Add remaining flour mixture and banana mixture and beat until incorporated. Stir in walnuts. Pour batter into a buttered 9 inch baking pan. Bake 35-40 minutes or until tester comes out clean when inserted in center. Remove cake from oven and set on a rack to cool. Serve cake with a scoop of frozen yogurt.

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 408, fat 18.2g, 39% calories from fat, cholesterol 48mg, protein 6.4g, carbohydrates 57.8g, fiber 1.6g, sugar 45.0g, sodium 109mg, diet points 9.9.