• 5 ounces shredded fat-free cheddar cheese
• 1/4 cup grated Parmesan cheese
• 12 small corn tortillas
• 1/3 cup light olive oil
• 1/4 cup plus 2 Tbs. fat-free sour cream
• 1 cup salsa

Combine cheddar cheese and 2/3 of the Parmesan cheese in a bowl. Divide evenly amongst all tortillas. Roll tortillas. Heat oil in a heavy skillet over medium-high heat. Brown stuffed tortillas in oil 2 minutes per side, or until brown. Drain on paper towels. Top with a dollop of sour cream. Serve with remaining parmesan and salsa.

Per serving: calories 347, fat 10.2g, 26% calories from fat, cholesterol 9mg, protein 20.5g, carbohydrates 44.9g, fiber 4.7g, sugar 3.6g, sodium 615mg, diet points 7.3.

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

• 1-1/4 lbs. sweet potatoes, peeled, cut in half lengthwise and cut crosswise into 1/2 inch slices
• 1 cup scallions, white and light green parts only, sliced
• 2-1/2 cups vegetable or chicken stock
• 1/4 cup evaporated skim milk
• 1 cup cool herb croutons

Place potatoes in a steamer basket over boiling water. Cover saucepan and steam 15-20 minutes or until tender. Remove from steamer basket and set aside. Combine scallions and half the stock in a heavy saucepan over medium heat. Simmer 10 minutes, stirring occasionally. Transfer stock mixture to a food processor or blender. Add cooked sweet potatoes and purée until smooth. Return potato mixture to saucepan. Add remaining stock and bring to a boil over medium heat, stirring frequently. Reduce heat to low and simmer 5 minutes. Season with salt to taste. Serve soup warm or chilled with milk and croutons.

Per serving: calories 223, fat 2.7g, 11% calories from fat, cholesterol 1mg, protein 5.3g, carbohydrates 45.2g, fiber 5.1g, sugar 10.8g, sodium 335mg, diet points 4.2.

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

• 2 tsp. olive oil
• 1-1/3 cups rice
• 1/2 onion, minced
• 1 clove garlic, crushed
• 2-2/3 cups vegetable or chicken stock

Heat oil in a heavy saucepan over medium heat. Add rice and sauté 2-3 minutes or until golden. Add onion and garlic. Sauté 2 minutes. Add stock and increase heat to high. Bring to a boil. Reduce heat to low. Cover saucepan and cook 20-25 minutes or until rice is tender and liquid is absorbed.

Per serving: calories 276, fat 3.0g, 10% calories from fat, cholesterol 0mg, protein 4.9g, carbohydrates 55.8g, fiber 2.2g, sugar 1.6g, sodium 184mg, diet points 5.8.

• 4 bananas, cut into 1/2 inch slices
• 1 Tbs. plus 2 tsp. chopped pecans
• 1/4 cup plus 4 Tbs. frozen dessert topping
• 1/4 tsp. cinnamon

Fold bananas and pecans into topping. Sprinkle with cinnamon and chill before serving.

Per serving: calories 212, fat 5.3g, 21% calories from fat, cholesterol 0mg, protein 2.2g, carbohydrates 43.8g, fiber 4.5g, sugar 34.7g, sodium 4mg, diet points 4.3.