1. In a small bowl, stir together sherry, soy sauce, pepper and garlic. Pour over pork in a sealable bag.
2. Seal the bag; marinate in the refrigerator for 1 hour.
3. Remove pork from marinade, preserving marinade. Pat dry.
4. Coat pork with almonds.
5. Heat oil in large skillet over medium heat.
6. Brown pork on all sides, for about 5 minutes, turning carefully.
7. Reduce heat to low, add rest of the marinade, onion, carrot and celery.
8. Cover and simmer 10 - 12 minutes, then serve.

1. Whisk together the lime juice, 2 tablespoons water, 1 tablespoon of olive oil, 2 minced garlic cloves, soy sauce, liquid smoke, cumin, cayenne and chili powder. Place the steak in a large bowl, pour the marinade on top and cover. Place in the refrigerator for at least 30 minutes, or even overnight.
2. Heat the grill to medium high. Grill the steak for 4 to 5 minutes on each side, or until cooked through (or 150°F with a meat thermometer).
3. While the steak is cooking, heat the remaining 2 teaspoons olive oil in a large sauté pan over medium high. Add the remaining garlic and sauté for 1 to 2 minutes, until slightly softened. Add the onion and peppers and continue cooking for 6 to 8 minutes, or until crisp tender.
4. Add 2 tablespoons water, salt and the sweet vermouth (if desired). Continue cooking until the onions and peppers are soft and slightly caramelized.
5. Tuck meat into tortillas with onions and peppers and serve with salsa.

1. In a small bowl, whisk together olive oil, lemon juice, yogurt, Parmesan cheese, mustard, Worcestershire sauce, and minced garlic. Add black pepper to taste and set aside.
2. In a large bowl, toss together the romaine and chicken. Pour the dressing on top and toss together.
3. To assemble the wraps, heat 1 tortilla in the microwave for 15 seconds to soften. Spoon about 3/4 cup of the chicken salad mixture onto the middle of the wrap. Top with 1 teaspoon Parmesan cheese. Fold the bottom 1 1/2-inches of the wrap upward to cover filling and then fold in sides. Place a toothpick if desired in the center of the wrap to hold it shut. Repeat with the remaining ingredients.

1. In a small bowl, whisk together all the dip ingredients. Cover and refrigerate.
2. Mix the garlic and onion powders with the hot sauce and set aside.
3. Heat the oil in a large, nonstick skillet. Add the chicken and cook over medium-high heat, stirring frequently, until browned and almost cooked through, about 3 to 4 minutes. Add the hot sauce mix and butter to the pan. Swirl the chicken in the sauce and cook for 1 to 2 additional minutes, or until sauce completely coats chicken.
4. Place the bowl of bleu cheese dip in the center of a platter and surround with the chicken, celery and carrot sticks. Provide toothpicks or small forks to dip chicken into dip.

1. Spread tortilla lightly with horseradish sauce. Lay turkey over tortilla. Place cheese in center of tortilla over turkey, then top with sprouts. Fold in about an inch on the top and bottom of the tortilla, then roll up tortilla from left to right. Serve immediately or wrap tightly in plastic wrap and refrigerate for future use.

1. Slice chicken breasts into 32 pieces.
2. Spray a large skillet with olive oil flavored cooking spray. Saute chicken, onion, and green pepper for 6 to 8 minutes. Stir in drained tomatoes and tomato sauce.
3. Add SPLENDA® Granulated Sweetener, Italian seasoning, olives, and black pepper. Mix well to combine. Lower heat and simmer for 10 to 15 minutes, stirring occasionally.
4. For each serving, place ½ cup pasta on a plate and spoon ⅔ cup sauce over top.

1. Preheat oven to 350°F.
2. Coat an 8" x 8" pan with cooking spray. Layer broccoli in bottom of pan. Top evenly with rice and then chicken.
3. In a large bowl, whisk together soup, mayonnaise, milk, curry powder, dill, and lemon juice; mix well. Pour evenly over chicken.
4. Sprinkle top of casserole with bread crumbs and paprika. Spray cooking spray over bread crumbs (to help them crisp during baking).
5. Bake uncovered for 25-30 minutes, or until bubbly.

1. Place chicken breasts between sheets of plastic wrap or waxed paper, and pound with a kitchen mallet or rolling pin until they are evenly about ¼-inch thick.
2. Heat butter and oil over medium-high heat in a large skillet; brown chicken pieces about 3 minutes on each side. Transfer chicken to a platter; keep warm and set aside.
3. Saute garlic for 15 seconds in skillet drippings; add the wine, water, mustard, dill weed, salt and pepper. Bring to a boil and reduce volume by ½, stirring up the browned bits at the bottom of the skillet.
4. Pour sauce over chicken cutlets. Sprinkle with parsley and serve.

1. Place ham slices in a baking dish.
2. Peel bananas and cut into quarters, first cutting lengthwise.
3. Place ¼ banana and 1 tablespoon crushed pineapple on each ham slice.
4. To make the sauce, pour pineapple juice in a saucepan. Add cornstarch, cinnamon, and cloves.
5. Cook over medium heat until juice is clear and slightly thickened. Pour sauce over top of ham.
6. Bake 20 minutes at 350°F.

1. Heat 1 tablespoon vegetable oil in large skillet over medium-high heat. Stir fry chicken until no longer pink. Remove chicken from skillet.
2. Heat remaining 1 tablespoon vegetable oil in skillet. Add red peppers, mushrooms, pea pods, water chestnuts, green onion, ginger and garlic. Stir fry mixture 3 to 4 minutes until vegetables are crisp tender.
3. Meanwhile, combine chicken broth, Equal®, soy sauce, cornstarch and sesame oil until smooth. Stir into skillet mixture. Cook over medium heat until thick and clear. Stir in chicken; heat through. Season with salt and pepper to taste, if desired. Serve over hot cooked rice, if desired.