Cherry-Almond- Chocolate Clusters

1 cup whole almonds, tasted and coarsely chopped
1/2 cup dried cherries, coarsely chopped
6 oz. dark or bittersweet chocolate, finely chopped

In medium bowl toss together almonds and cherries. Line baking sheet with waxed paper.

Melt half of the chocolate in top of double boiler over slightly simmering water, on lowest possible heat setting. Stir chocolate frequently, making sure water in bottom pan does not touch top pan. Remove double boiler from heat. Stir in remaining chocolate until melted. Remove top pan and wipe water from bottom of pan; set aside. To keep chocolate at the right temp while making the clusters, repalce the simmering water in the bottom pan with warm tap water and place the pan of melted chocolate on top of the warm water.
Stir fruit-nut mixture into chocolate. Spoon heaping tablespoon-size clusters fo the chocolate mixture onto waxed paper-lined baking sheet about 1 inch apart. Refrigerate to cool and set, about 20 minutes. Store and serve at room temp.

Makes 12 clusters

each cluster 109 cal. 8g. fat, 2g fiber

Garlic-Basil Shrimp

6oz. dried whole wheat or plain fettuccini
2 TBS oilive oil
1 1/4 lbs. frozen large shrimp, thawed, peeled and deveined
3 cloves garlic, minced
1/8 tsp crushed red pepper flakes
3/4 cup dry white wine
1 1/2 cups grape tomatoes, halved
1/4 cup finely chopped fresh basil
salt and pepper

cook pasta according to pkg directions, drain and keep warm

meanwhile, heat oil in large heavy skillet over medium-high heat until hot but not smoking. Add shrimp, cook 4 minutes turning once, or until cooked through. With slotted spoon transfer shrimp to bowl (reserve oil in skillet)

add garlic and red pepper flakes to reserved oil in skillet. Cook until fragrant, about 30 seconds. Add the wine and cook over high heat 1-2 minutes, stirring occasionally. stir in the tomatoes and basil. season with salt and pepper. return the shrimp to the pan and heat thru. serve with fettuccini.

*from 1/10 BHG mag

Baked Beans with Ham

2 tsp canola oil
1 medium onion, diced
1 12oz. slab smoked virginia ham, cut into 1/4 in cubes
2 cloves garlic, minced
2 15oz. cans navy beans, drained and rinsed
1/2- 28oz. can no salt added crushed tomatoes (1 1/2 cups)
1/2 cup water
1/4 cup unsulphured molasses
1 TBS dijon mustard
1TBS cider vinegar

Heat oil in large skillet over medium-high heat. Add onion. Cook 5 minutes or until softened and translucent. Add the ham and garlic. Cook 3 minutes more. Stir in beans, crushed tomatoes, water, molasses, mustard, vinegar, and 1/2 tsp pepper. Bring to boiling. Reduce to a simmer. Cover and cook 15 minutes or until about half of the liquid is absorbed.

*from 1/10 Better Homes and Gardens mag.