1. Trim any fat from chicken and thinly slice diagonally into 1-inch strips.
2. In a large non-stick skillet or wok, heat oil and stir-fry chicken 3 or 4 minutes or until cooked through and lightly browned. Remove; set aside and keep warm.
3. Add garlic and stir-fry for 15 seconds; add broccoli and cauliflower, stir-fry 2 minutes. Add mushrooms, green onions, soy sauce, sherry and ginger; stir-fry 2 minutes.
4. Add dissolved arrowroot, sesame oil, peanuts and the chicken. Cook until heated through and sauce has thickened.

1. Cut bacon into 1-inch pieces; cook in medium saucepan over medium-high heat 3 to 4 minutes or until almost cooked. Add onion; cook 3 to 5 minutes or until bacon is crisp and onion is tender, stirring occasionally.
2. Combine ketchup, apple juice, vinegar, mustard , Worcestershire sauce, salt and pepper; add to bacon mixture. Reduce heat; cover and simmer until flavors are blended, 15 to 20 minutes.
3. Stir in Equal® and sliced beef. Serve warm on rolls, if desired.

1. Mash cranberry sauce with a fork or a potato masher. Stir in SPLENDA® Granulated Sweetener, cranberry juice, mustard, and cloves.
2. Place pork roast in a large, roasting pan. Pour cranberry sauce mixture over the roast.
3. Cook at 275°F (135°C) for 6 to 8 hours, or until meat is tender. Remove roast, and keep warm.
4. With a metal spoon, skim the fat from the liquid in the roasting pan. Pour 2 cups of the remaining roasting liquid (add water to fill out the measure if necessary) into a small saucepan. Bring to a boil over medium-high heat.
5. Blend cornstarch and cold water to make a paste; stir gradually into boiling liquid.
6. Continue cooking, stirring constantly, until mixture thickens.
7. Add salt to taste. Serve with the roast.

1. In a large non-stick skillet, heat oil oven medium-high heat; add chicken and stir-fry until done and lightly browned, about 3 to 4 minutes.
2. Add garlic and cook 15 seconds, stirring constantly. Add bell pepper strips, sliced onion, cumin, oregano, and chilies. Stir-fry for 2 to 3 minutes or until crisp tender.
3. Add lemon juice, parsley, salt and pepper; toss to combine well and serve.

1. Combine granulated sweetener, tomato puree, Sylvia's Hot Sauce®, water, celery, onion, green bell pepper, and lemons in a large saucepan. Bring to a boil over medium heat, stirring constantly; reduce heat and simmer 5 to 10 minutes, stirring occasionally.
2. Sprinkle fillets evenly with salt, pepper and Sylvia's Secret Seasoning®.
3. Saute fillets in hot olive oil in a large skillet over medium heat 2 minutes on each side. Pour sauce over fish; simmer 2 additional minutes or until fish flakes with a fork. Serve immediately.

1. Preheat oven to 350°F (175°C).
2. In a large bowl, combine the ground beef, bread crumbs, salt, ground black pepper, eggs, onion flakes and ½ of the can of tomato sauce. Mix together well and place into a 5x9 inch loaf pan.
3. Push the meatloaf down into the pan forming a well for the sauce around all the edges.
4. Bake at 350°F (175°C) for 40 minutes.
5. Meanwhile, in a small saucepan over medium heat, combine the remaining tomato sauce, brown sugar blend, vinegar, granulated sweetener and mustard. Bring to a boil and remove from heat.
6. After meatloaf has cooked for 40 minutes, remove from oven and pour sauce over the top of the meatloaf.
7. Return to oven and bake at 350°F (175°C) for 20 more minutes. Let sit 5 minutes before removing from pan.

1. In a large bowl, stir together the green onions, lemon grass, cilantro, mint leaves, lime juice, fish sauce, chili sauce, and granulated sweetener, until well combined and the granulated sweetener is dissolved. Adjust the flavor, if desired, by adding more granulated sweetener and/or fish sauce. Set aside.
2. Cook the steak over high heat on a preheated grill for approximately 4-6 minutes on each side, until it is cooked medium. Do not overcook the meat! Remove from heat and slice into thin strips. Add the meat and its juices to the sauce and refrigerate, tightly covered, for at least 3 hours.
3. Tear the lettuce into bite size pieces and place in a salad bowl. Arrange the cucumber on top of the lettuce, and then pour the meat and sauce over. Top with the cherry tomatoes and garnish with fresh cilantro leaves.

1. Preheat oven to 350°F (175°C).
2. Combine the pineapple (with juice/ liquids), SPLENDA® Granulated Sweetener, lemon juice and dry mustard in a small bowl. Mix all together. Place chicken breasts in a lightly greased 9x13 inch baking dish. Spread the pineapple mixture over the chicken. Bake in the preheated oven for 50 to 60 minutes.

1. Coat beef with flour and pepper.
2. Brown meat in oil.
3. Add onion and garlic, then cook until tender.
4. Pour off fat.
5. Add all spices, wine and water.
6. Cover and simmer for 30 minutes, stirring occasionally, adding more water if necessary.
7. Add tomatoes, carrots, mushrooms, and potatoes, simmer 1 more hour.