1. Cut top off each tomato; carefully scoop out pulp. Reserve pulp for another use. Invert tomato shells onto paper towels; let drain 30 minutes.

2. Combine cream cheese and dressing, stirring well. Add Canadian bacon and next 4 ingredients; stir. Spoon mixture evenly into tomato shells, or pipe into shells using a decorating bag fitted with a large round tip. Garnish with parsley, if desired.

carbo rating: 1

1. Place pecans in an even layer in a shallow pan.

2. Bake pecans at 350° for 15 minutes or until toasted, stirring once.

3. Place greens in a large bowl. Top with cheese, cranberries, and toasted pecans. Drizzle with Apple Cider Vinaigrette just before serving.

1. Cut off pointed end of garlic bulb; place garlic on a piece of aluminum foil, and drizzle with oil. Fold foil to seal.

2. Bake at 350° for 1 hour; cool. Squeeze pulp from garlic; set aside.

3. Cook potatoes in a Dutch oven in boiling salted water to cover 20 to 25 minutes or until tender; drain and place in a large bowl.

4. Mash potatoes with roasted garlic pulp, cream cheese, and next 5 ingredients in a bowl until smooth. Garnish, if desired.

1. Sauté pine nuts in 1 Tbsp. hot oil in a nonstick skillet over medium-high heat 4 minutes or until golden. Remove from skillet. Sauté spinach and garlic in same skillet over medium-high heat 8 to 10 minutes or until spinach wilts. Drain well. Stir in pine nuts and remaining ingredients.

1. Place flank steak in a shallow dish; pour marinade over steak. Cover and chill at least 2 hours or up to 8 hours. Remove steak from marinade, and pour marinade into a small saucepan. Stir in brown sugar.

2. Bring marinade to a boil over medium-high heat. Reduce heat to medium, and simmer, stirring often, 3 to 4 minutes or until slightly thickened. Remove from heat.

3. Coat cold cooking grate with cooking spray, and place on grill over medium heat (300° to 350°). Place steak on cooking grate, and grill 10 minutes; turn and grill 8 more minutes or to desired degree of doneness. Serve with marinade.