1 cup chopped fennel
1 cup onion, chopped
2 tomatoes, seeded and chopped
One half cup uncooked rice
2 Tbsp. olive oil
One half cup fresh mint, chopped
One third cup lemon juice
One half tsp. red pepper
One half tsp. salt
1 large jar grape leaves
3 cups chicken broth
One half cup lemon juice
One quarter cup olive oil
Lemon slices for garnish

Place fennel and onion in a food processor and process until minced. Combine with tomatoes, rice, 2 Tbsp. olive oil, mint, one third cup lemon juice, red pepper and salt and mix well. Drain liquid from grape leaves and rinse to remove some of the saltiness. Snip stems of grape leaves with scissors and lay leaves out flat. Place about 1 Tbsp. of filling on each grape leaf and roll from stem to end tip. You may need to secure with a toothpick. Place stuffed grape leaves on the bottom of a lightly greased saucepan, add chicken broth, one half cup lemon juice and one quarter cup olive oil and bring to a boil. Reduce heat and simmer for 30 minutes covered. Drain liquid and garnish with lemon slices and chill before serving.

The Skinny: Use fat free chicken broth. This dish has a bit of olive oil in it but olive oil is supposed to be the most healthful type of oil.

1 head iceberg lettuce, coarsely chopped
2 cucumbers, sliced
1 white onion, thinly sliced
1 15-oz. jar hearts of palm, drained and sliced
2 tomatoes cut into 8 pieces
1 cup Kalamata black olives
Sardines or anchovies are optional

Combine all ingredients on a large platter and serve with Feta cheese dressing. You may also use the stuffed grape leaves on the salad.

Feta Cheese Dressing

8 oz. Feta cheese, crumbled
One quarter cup olive oil
One quarter cup red wine vinegar
4 oz. sour cream
1 tsp. Worcestershire sauce
1 tsp. dried oregano
One half tsp. dried basil

Combine all ingredients in a cruet and shake well. Place in the refrigerator for several hours before pouring over salad.

The Skinny: Use low fat sour cream.

Pork Tenderloin with Orange and Rosemary

2 pounds pork tenderloin, sliced into 1 inch pieces
Salt and pepper
1 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. dried rosemary, crushed
Two thirds cup dry red wine
1 cup chicken broth
One half cup orange juice
1 Tbsp. flour or cornstarch

Flatten each piece of pork with a meat mallet until they are about one half inch thick. Sprinkle with salt and pepper. Heat oil in a skillet and brown pork on each side for several minutes and remove from heat. Add garlic, rosemary and red wine to pork dripping and cook for several minutes. Combine chicken broth with orange juice and cornstarch or flour and add to skillet. Heat until thickened and serve over pork medallions.

The Skinny: Use fat free chicken broth and reduced sugar orange juice.