1. In a large bowl, combine all the salsa ingredients EXCEPT the shrimp and the pasta.
2. Prepare an outside grill with an oiled rack set 4 inches above the heat source. On a gas grill set the heat to high.
3. Grill the shrimp on each side for 2 minutes.
4. Toss the pasta with the salsa, arrange the shrimp on top, and serve.

1. Preheat oven to 450°F.
2. Skin chicken and place in the milk.
3. Place all the seasonings in the flour and mix.
4. Dredge chicken parts in flour, making sure all pieces are well coated and place on pan sprayed with non-stick cooking spray. After placing chicken on pan, spray top of chicken with non-stick cooking spray.
5. Place in oven for 45 minutes until juices run clear.

1. In a 10-inch skillet heat oil over medium-high heat and cook chicken strips, in two batches, for 2 to 3 minutes or until no longer pink. Remove chicken from skillet. Set aside.
2. Add onion and garlic to skillet; cook until onion has softened but not browned.
3. Add broth, uncooked rice, oregano, paprika, salt, pepper and saffron or turmeric. Bring to boiling. Reduce heat. Simmer, covered, for about 15 minutes.
4. Coarsely chop stewed tomatoes and add with their juice to the pan. Add sweet red pepper and frozen peas. Cover and simmer about 5 minutes more or until rice is tender.
5. Stir in cooked chicken. Cook and stir about 1 minute more or until heated through.

1. Preheat oven to 375°F.
2. Place tuna in a bowl and flake with a fork. Add green onion and mayonnaise; stir to mix well.
3. Top each English muffin half with a slice of tomato and one-fourth of the tuna mixture.
4. Sprinkle lightly with pepper and top with a slice of cheese. Warm in the oven until cheese melts, about 3 - 4 minutes.
5. Tuna mixture may be made in advance and refrigerated until ready to make melts.

1. Place head of cabbage in large pot. Add water to cover. Heat over high heat and boil cabbage for 15 minutes, or until soft and pliable. Remove cabbage from heat. Drain and cool completely. Remove hard outer veins from the leaves. Set aside.
2. Preheat oven to 350°F.
3. Combine beef, rice, garlic powder, and egg in a large mixing bowl. Stir until well blended. Place a small amount (approximately ⅓ cup) of meat mixture into the center of a cabbage leaf. Fold cabbage leaf over, tucking in the sides to keep meat mixture inside the cabbage leaf. Place cabbage rolls in an 8 x 8-inch pan. Whisk all remaining ingredients together in a small mixing bowl until smooth. Spoon sauce over the cabbage rolls.
4. Bake in preheated 350°F oven for 1 hour.

1. Cook and stir onion and 1 clove garlic in butter in medium skillet 5 minutes or until tender. Add apple and prunes; cook 2 to 3 minutes. Add wine, Equal®, and ½ teaspoon each rosemary and thyme.
2. Cook, covered, over medium heat about 5 minutes or until wine is evaporated. Stir in stuffing crumbs. Season to taste with salt and pepper.
3. Cut lengthwise slit about 2-inch deep in pork tenderloin. Mix remaining herbs and 1 clove garlic; rub over outside surface of pork. Spoon fruit stuffing into pork. Place in baking pan.
4. Roast meat, uncovered, in preheated 350°F oven about 45 minutes or meat thermometer registers 160°F and center of pork is no longer pink. Let stand 5 to 10 minutes before slicing.

1. Preheat oven to 425°F.
2. Spread whole-wheat flour over working surface. Roll out dough with rolling pin to desired crust thickness.
3. Coat cookie sheet with cooking spray. Transfer pizza crust to cookie sheet. Brush olive oil over crust.
4. Mix the ricotta cheese with the dried basil, onion, garlic, and salt; spread this mixture over crust.
5. Sprinkle crust with mozzarella cheese. Top cheese with mushrooms and red pepper.
6. Bake at 425°F. oven for 13-15 minutes until cheese melts and crust is deep golden brown.
7. Cut into 8 slices.

1. Preheat oven to 375°F.
2. Cut bread in half lengthwise. Lay each half on a baking sheet and spread each with about ¼ cup dressing.
3. Top bread evenly with tomato slices, onion rings, mushroom slices, green pepper strips, red pepper strips, and broccoflower.
4. Drizzle very lightly with remaining dressing. Press on cheese.
5. Bake for 20–25 minutes, or until vegetables are crisp-tender and cheese is melted. Cut each half loaf of bread into 6 equal pieces.

1. Preheat oven to 400°F (205°C).
2. In a small bowl beat together eggs and milk. Add 2 cups flour, salt and pepper. Beat all together until smooth. In a shallow dish or plate mix together the breadcrumbs and almonds. Dip chicken in egg batter, then in breadcrumb mixture.
3. In a large skillet melt 1 tablespoon butter/margarine and saute coated chicken in skillet 8 to 10 minutes. Place chicken in a lightly greased 9x13 inch baking dish and bake uncovered in the preheated oven for 20 minutes.
4. Meanwhile, in a medium saucepan mix together the SPLENDA® Granulated Sweetener, ¼ teaspoon salt, cornstarch, and 1 tablespoon flour. Then stir in the orange juice, lemon juice, and ½ cup water. Mix all together and cook over low heat, stirring constantly, until the mixture boils. Let boil for 3 minutes, then remove from heat.
5. Add 1 tablespoon of butter/margarine, the orange rind and the lemon rind to the orange sauce and stir together. Remove chicken from oven and pour orange sauce over warm chicken or put in a gravy boat for people to pour themselves. Enjoy!

1. In a large skillet cook chicken in oil over medium-high heat for 4 to 5 minutes or until no longer pink. Remove chicken; set aside.
2. Add garlic, mushrooms and onion to skillet. Cook, uncovered, for 4 to 5 minutes or until liquid evaporates.
3. In a bowl stir together sour cream, flour, ½ teaspoon salt and ¼ teaspoon pepper.
4. Add sour cream mixture, milk, and broth to skillet. Cook and stir until bubbly. Cook 1 minute more.
5. Add chicken and Madeira or sherry; heat through. Serve over Herbed Biscuits. Sprinkle with additional sliced green onions if desired.