1. In a large, non stick, stock pot heat olive oil. Sauté jalapeno, onions, and red & yellow peppers over medium heat until onions are translucent (5 to 8 minutes).
2. Add the remaining ingredients and slowly bring to a boil. Cover pot and simmer on low heat for 20 minutes. Serve hot.*

1. Sauté celery, corn and garlic in oil in medium skillet 3 to 5 minutes. Stir in chicken and cook 2 to 3 minutes; remove from heat and stir in cheese. Season to taste with salt and pepper.
2. Cut stems from tops of peppers; cut out seeds, leaving peppers whole. Fill peppers with chicken mixture.
3. Spray large skillet with cooking spray; heat until hot. Cook peppers on medium heat until dark brown on all sides; reduce heat to low and cook, covered, until peppers are tender, about 5 minutes. Serve peppers with Sweet Pepper & Onion Sauce.

1. In a measuring cup, whisk together lime juice, marmalade, garlic, cilantro, 3 tablespoons oil, soy sauce, red pepper flakes, salt and pepper; reserve ⅓ cup mixture in a small bowl for dipping.
2. In a large zip-lock style plastic bag combine shrimp with remaining mixture and marinate, turning occasionally to coat shrimp, for 45 minutes in the refrigerator.
3. Drain shrimp and lightly pat dry between paper towels. In a large non-stick skillet heat ½ tablespoon oil over medium-high heat until hot; sauté half of shrimp until golden brown and cooked through, about 1½ minutes on each side. Sauté remaining shrimp in remaining ½ tablespoon oil in same manner.
4. Serve shrimp with reserved dipping sauce.

1. Preheat oven to 350°F.
2. For Bruschetta, combine Gorgonzola, oil and black pepper. Spread on bread slices. Place on baking sheet. Bake 10 to 15 minutes or until edges of bread are golden. Remove slices to wire rack to cool.
3. Meanwhile, for Salad, combine beans, fennel, tomatoes and garlic in large bowl.
4. Whisk mayonnaise, vinegar, Equal®, mustard, salt and pepper to blend. Toss greens with enough mayonnaise mixture to coat. Place greens in center of a large serving platter.
5. Toss bean mixture with remaining dressing. Place over greens. Place bruschetta around edges of platter.

1. Pre-heat the oven to 350°F (175°C).
2. Mix all the dry spices and SPLENDA® Granulated Sweetener in a bowl.
3. Whip the egg white in a separate mixer bowl on medium high until soft peaked, then stir in the mixed nuts and other dry ingredients.
4. Spread the nuts over a baking sheet and bake at 350 degrees for 10 minutes.
5. Remove from oven cool and serve.

1. Mix lime juice, orange juice, SPLENDA® Granulated, mango puree, habanero sauce, olive oil, salt and pepper in a glass bowl.
2. Boil water in a large sauce-pan and cook lobsters for 3 minutes, remove carefully and transfer lobsters to a large bowl of ice water to stop the cooking.
3. Remove shell and cut meat into small pieces.
4. Place lobster in the mango sauce along with tomatoes, onions, cilantro and mint.
5. Serve in a martini glass and garnish with corn tortilla chips.