• 3/4 lb. fresh spinach fettuccine
• 1-1/2 cups light Alfredo sauce
• 1/2 lb. cooked shrimp, thawed and drained
• 1/2 tsp. dried basil
• 2 Tbs. grated Parmesan cheese

Cook pasta in a large pan of boiling water 3-5 minutes, or until just cooked through. (If using dry pasta, cook 8-10 minutes.) Drain well. Heat the sauce and combine with shrimp and basil. Serve over hot pasta sprinkled with Parmesan.

Per serving: calories 580, fat 18.6g, 29% calories from fat, cholesterol 207mg, protein 31.2g, carbohydrates 72.2g, fiber 2.9g, sugar 6.1g, sodium 1061mg, diet points 13.1.

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

• 1/2 lb. european salad (or other packaged salad mix)
• 1-1/2 lbs. spinach leaves, washed and torn into pieces, tough stems discarded
• 1/2 cup mushrooms, sliced
• 1 cup cherry tomatoes, halved
• 1/2 green bell pepper, seeded and cut into 1 inch pieces
• 1/2 cup fat-free Italian dressing
• 1/2 cup cheese & garlic croutons

Combine first 5 ingredients in a bowl. Toss with dressing and croutons.

Per serving: calories 96, fat 1.8g, 15% calories from fat, cholesterol 0mg, protein 7.0g, carbohydrates 16.0g, fiber 7.1g, sugar 5.5g, sodium 518mg, diet points 1.1.

• 1 Tbs. plus 1 tsp. unsalted butter
• 4 large ripe firm pears, peeled, cored and sliced
• 1/3 cup raisins
• 3 Tbs. sugar
• 1/2 tsp. lemon zest
• 1/4 tsp. ground cinnamon
• 1/8 tsp. nutmeg
• 2 cups plain lowfat yogurt

Melt butter in a heavy nonstick skillet over medium heat. Sauté pears, raisins, sugar, lemon zest and cinnamon 10-15 minutes or until pears are soft. Season with nutmeg. Serve pears with yogurt.

Per serving: calories 274, fat 6.3g, 19% calories from fat, cholesterol 18mg, protein 7.9g, carbohydrates 50.6g, fiber 7.9g, sugar 42.6g, sodium 88mg, diet points 4.9.