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. 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. Put carrots, onion, celery, and broth into a dutch oven. Heat to boiling.
2. Cover and boil gently about 10 minutes. Add noodles. Cook until the noodles are tender.
3. Add chicken and salt. Heat to boiling.

1. Wash beans, place in 5 quart cooking pot and cover with water. Soak overnight. Drain.
2. Add onion, chili powder, garlic powder, paprika, and cumin to beans in the pot. Cover with water and simmer 1 ½ to 2 hours, stirring and adding water as needed. When beans are done, smash a few against the pot with a spoon. Add salt, mix well and set aside. Do not smash all the beans.
3. Chop greens finely. Mix together and set aside.
4. Mix cheeses thoroughly and set aside.
5. Place one fry bread on a plate, top with 1 cup beans, ¼ cup cheese, 1 cup cabbage/lettuce, ⅓ cup tomatoes, 2 tablespoon green onions.

1. Make your sandwich and enjoy! Be sure to bulk it up with non-starchy veggies like lettuce, tomato, onion, cucumber, etc.

1. Place prepared chicken pieces in large saucepan. Add water, celery, onion and salt; simmer, covered, 1 hour or until meat is tender.
2. Meanwhile, prepare dumplings. Combine flour, baking powder, and salt. Cut in shortening until texture of split peas. Add milk to make a stiff dough. Roll dough out on a lightly floured surface to about ⅛" thickness. Cut into 1-inch strips, squares or diamonds.
3. Remove chicken from bone; return chicken to chicken stock. Bring chicken and stock to a boil; add rolled dumplings. Cover and boil gently 8 to 10 minutes.

1. Coat a large cookie sheet with cooking spray. Preheat over to 425°F (220°C).
2. Place almonds, flax meal and salt on a large piece of wax paper or aluminum foil. Mix with fingertips until the flax is well combined.
3. Place egg whites in a shallow bowl. Sprinkle chicken with half the salt and pepper on both sides. Dip chicken in egg and press into the bread crumb mixture to coat both sides. Transfer to baking sheet and spray the top of the chicken with cooking spray. Bake for 10 to 15 minutes or until chicken is no longer pink in the center and the topping is crunchy.
4. Meanwhile, mix olive oil, mustard, basil and remaining salt in a large bowl. Cut one half of the grapefruit into sections. Pour ½ cup of Florida grapefruit juice into the large bowl. Add grapefruit sections, lettuce and green beans; toss.
5. Serve immediately with chicken.

1. In a large bowl, combine first eight ingredients. Place chicken in mixture and turn to coat. cover and marinate overnight in the refrigerator.
2. Remove chicken from marinade; coat each piece with crumbs.
3. Arrange on a lightly greased shallow baking pan.
4. Bake, uncovered, at 350°F (175°C) for 45 minutes or until juices run clear.