• 4 red snapper fillets
• 1/2 cup teriyaki marinade
• 1 lemon, cut in wedges

Place fish in a shallow glass dish and coat with marinade. Let stand 30 minutes. Prepare grill. Remove fish from marinade, discarding marinade. Grill fish 5-6 minutes per side or until fish flakes easily. Serve with lemon wedges.

Per serving: calories 256, fat 3.0g, 11% calories from fat, cholesterol 81mg, protein 47.1g, carbohydrates 8.3g, fiber 0.8g, sugar 3.7g, sodium 1520mg, diet points 5.7.

The recommended wines are: Riesling, Sauvignon Blanc, or Chablis.

• 1/4 cup fresh lemon juice
• 3 Tbs. olive oil
• 2 cups corn kernels, thawed if frozen
• 2 lbs. canned black beans, rinsed and drained
• 4 plum tomatoes, seeded and chopped
• 2 scallions, minced
• 1/4 cup fresh parsley, minced
• 1/8 tsp. cayenne
• 8 lettuce leaves

Combine lemon juice, oil and salt to taste in a jar with a tight fitting lid. shake vigorously. Place corn in a steamer basket over boiling water. Cover pan and steam 3-4 minutes, or until just cooked. Drain and combine with remaining ingredients, except lettuce. Season with salt and pepper to taste. Set aside 15 minutes, stirring occasionally. Serve salad over lettuce leaves.

Per serving: calories 404, fat 12.2g, 26% calories from fat, cholesterol 0mg, protein 17.7g, carbohydrates 61.9g, fiber 19.7g, sugar 15.4g, sodium 409mg, diet points 5.7.

• 2-3/4 Tbs. vegetable oil
• 1 small onion, chopped
• 1 carrots, finely chopped
• 1 stick celery, finely chopped
• 1/2 green chili pepper, seeded and finely chopped
• 1/4 cup flour
• 2 cups vegetable stock
• 1/8 tsp. pepper, or to taste
• 9 ounces cheddar cheese, grated
• 1/3 cup plus 3 Tbs. milk
• 1 tsp. dried thyme

Heat oil in a saucepan over a moderate heat; add vegetables and sauté for 7-10 minutes. Stir in flour and cook 2-3 minutes. Gradually add stock and pepper; stirring constantly until thickened. Reduce heat, cover and simmer for 10 minutes. Gradually add cheese, stirring until most of the cheese has melted. Place soup in a food processor and process until smooth. Return to pan, add milk and thyme, reheat and serve immediately.

Per serving: calories 416, fat 32.1g, 69% calories from fat, cholesterol 71mg, protein 18.6g, carbohydrates 14.1g, fiber 1.7g, sugar 5.3g, sodium 573mg, diet points 11.2.

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

• 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.

• 1-1/4 lbs. medium zucchini, cut in 1/4 inch slices
• 2 tsp. unsalted butter
• 1/4 tsp. pepper, or to taste

Place zucchini in a steamer basket over boiling water. Cover saucepan and steam 5-7 minutes or until zucchini is bright green and tender. Drain. Add butter and pepper to taste.

Per serving: calories 40, fat 2.6g, 47% calories from fat, cholesterol 5mg, protein 0.9g, carbohydrates 5.7g, fiber 2.0g, sugar 3.2g, sodium 5mg, diet points 1.1.

• 1/4 cup cocoa powder
• 1-3/4 cups sugar
• 1 cup all purpose flour
• 2 tsp. baking powder
• 2/3 cup milk
• 2 Tbs. unsalted butter, melted
• 1 tsp. vanilla extract
• 1 cup hot water

Preheat oven to 375°F. Sift together half the cocoa powder, 3/4 cup sugar and next 2 ingredients in a bowl. Stir in next 3 ingredients. Mix thoroughly. Spread mixture into a 9 inch baking dish. Combine remaining 2 Tbs. cocoa powder, 1 cup sugar and hot water in a separate bowl. Pour over cake batter and bake 35-40 minutes until a tester comes out clean when inserted in center of cake. Serve upside down. If you wish to freeze dessert: Cool quickly to retain freshness. (Dairy and egg based dishes should cool in refrigerator.) Place the amounts you will use at one time in freezer-proof containers or on sheets of aluminum foil with pudding side up. Seal tightly. If using foil, wrap and fold edges to seal and place on a flat baking sheet (to preserve shape) and place in freezer until frozen. Then you can remove baking sheet and place dessert where you wish in the freezer. Freeze up to 2 months. Thaw completely at room temperature before unwrapping.

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 268, fat 4.1g, 13% calories from fat, cholesterol 11mg, protein 2.7g, carbohydrates 57.8g, fiber 1.3g, sugar 45.0g, sodium 14mg, diet points 5.9.