• 1/4 cup plus 2 Tbs. unsalted butter
• 1/3 cup all purpose flour
• 1/4 tsp. ground nutmeg
• 4 cups milk
• 1 lb. part-skim ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/3 cup parsley, chopped and 4 sprigs reserved for garnish
• 2 large eggs
• 3/4 lb. shredded fat-free mozzarella cheese
• 3/4 lb. Fontina cheese, shredded
• 3/4 lb. no boil lasagna noodles
• 1/2 cup oil-packed sun-dried tomatoes, chopped

Prepare white sauce by melting butter in a saucepan over medium heat. Stir in next 2 ingredients until blended and cook 1 minute. Gradually stir in milk. Cook, stirring constantly, until sauce boils and thickens. Remove saucepan from heat. Mix next 4 ingredients in a bowl with fork. Combine shredded mozzarella and fontina In another bowl. Preheat oven to 375°F. In a 13x9 inch ceramic or glass baking dish, evenly spoon 1 cup white sauce. Arrange 1/3 of lasagna noodles over sauce, overlapping to fit and making sure that noodles do not touch sides of baking dish. Spoon half of ricotta mixture over noodles, spread with 1 cup white sauce and top with half of remaining noodles. Reserve 2 cups shredded cheese. Place remaining shredded cheese over noodles, then sprinkle with dried tomatoes and spread with 1 cup sauce. Arrange remaining noodles over sauce, top with remaining ricotta mixture, remaining sauce, and reserved shredded cheese. Cover baking dish with foil and bake 25 minutes. Remove foil and bake 15-20 minutes longer until lasagna is hot and bubbly and top is lightly browned. Remove from oven and let stand 10 minutes for easier serving. Garnish with parsley sprigs.

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 547, fat 23.2g, 39% calories from fat, cholesterol 123mg, protein 32.6g, carbohydrates 50.0g, fiber 2.1g, sugar 8.2g, sodium 701mg, diet points 12.9.

The recommended wine is: Zinfandel.

• 1 ounce pine nuts
• 1-1/2 lbs. green beans, trimmed
• 2 Tbs. lemon juice

Preheat oven to 375°F. Toast pine nuts in a shallow baking pan in oven 3-5 minutes, shaking pan frequently. Place green beans in a steamer basket over boiling water. Cover saucepan and steam 7-8 minutes or until tender. Transfer green beans to a serving bowl. Toss with lemon juice, pine nuts, and salt and pepper to taste.

Per serving: calories 95, fat 3.8g, 31% calories from fat, cholesterol 0mg, protein 4.9g, carbohydrates 13.8g, fiber 6.1g, sugar 5.3g, sodium 11mg, diet points 1.5.

• 3/4 cup all purpose flour
• 1 tsp. baking powder
• 1 tsp. salt (necessary)
• 3 Tbs. unsalted butter, softened
• 3 ounces non-instant vanilla pudding
• 1 egg, lightly beaten
• 1/2 cup milk
• 1 lb. canned peaches, drained and juice reserved
• 1/2 lb. cream cheese, softened
• 1/2 cup plus 1 Tbs. sugar
• 1/2 tsp. ground cinnamon

Preheat oven to 350°F. Combine first 7 ingredients in a bowl and beat 2 minutes with an electric mixer. Pour into a buttered 9 inch pie plate. Arrange peaches over batter. Combine cream cheese, 1/2 cup sugar and 3 Tbs. reserved peach juice in a mixing bowl. Beat 2 minutes. Pour over peaches and smooth out to cover pie, leaving 1/2 inch around outside edge. Combine 1 Tbs. sugar and cinnamon in a bowl and sprinkle over top. Bake 35 minutes until golden.

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 319, fat 15.6g, 43% calories from fat, cholesterol 68mg, protein 4.8g, carbohydrates 42.5g, fiber 1.1g, sugar 31.1g, sodium 258mg, diet points 8.0.