1. Whisk together first 10 ingredients. Set dressing aside.

1. Mix 1 teaspoon cornstarch and 1 tablespoon soy sauce in a small mixing bowl. Add sliced chicken tenders. Place in refrigerator and marinate for 10 minutes.
2. Stir the lemon juice, ¼ cup soy sauce, chicken broth, ginger, garlic, SPLENDA® Granulated Sweetener and 1 teaspoon cornstarch together in a medium-sized mixing bowl.
3. Heat oil in a medium frying pan. Add chicken and cook over medium-high heat for 3 to 4 minutes or until just done. Add sauce and sliced peppers. Cook 1 to 2 minutes more or until sauce thickens and peppers are slightly tender.

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. Place oil, curry powder and onion in a small saucepan. Heat on medium high heat. Simmer 1 to 2 minutes or until onions are tender. Add lemon juice, SPLENDA® Granulated Sweetener and salt. Simmer over medium heat approx. 1 minute or until sauce begins to thicken. Remove from heat and cool.
2. Add mayonnaise to cooled sauce. Stir well. Place prepared salad ingredients in a large bowl. Toss with dressing until evenly coated.
3. Serve on salad greens. Garnish with a sprinkling of chopped apricots.

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. Preheat oven to 425°F (220°C).
2. Place chicken breasts on an ungreased baking sheet. Brush with one tablespoon of orange juice concentrate (reserve remaining concentrate for sauce).
3. Bake in oven 15-20 minutes or until cooked through.
4. Place remaining orange juice concentrate, lemon juice and chicken broth in a small saucepan.
5. Blend together SPLENDA® Granulated Sweetener and cornstarch in a small bowl.
6. Stir cornstarch mixture into broth. Heat over medium-high heat and simmer 8-10 minutes or until the sauce starts to thicken slightly. Remove from heat.
7. Whisk butter into sauce.
8. Add chives and parsley.
9. Pour sauce over chicken breasts.
10. Sprinkle almonds over breasts and serve.

1. Preheat broiler.
2. Season chicken with salt and pepper. Place in broiler pan. Broil 5 minutes on each side until lightly browned.
3. Place chicken, garlic, rosemary, wine and broth in a Dutch oven or large, deep skillet. Cook, covered, over medium heat about 30 minutes or until tender, turning once.

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. Spray large skillet with cooking spray; heat over medium heat until hot. Saute chicken breasts until browned, 3 to 5 minutes on each side. Season to taste with salt and pepper.
2. Add apples, onions, apple cider, bouillon, and sage to skillet; heat to boiling. Reduce heat and simmer, covered, until chicken is tender, 10 to 12 minutes. Remove chicken and apples to serving platter.
3. Continue simmering cider mixture until almost gone. Mix half-and-half, flour, and Equal® in glass measuring cup; pour into skillet. Heat to boiling; boil, stirring constantly, until thickened, about 1 minute. Season to taste with salt and pepper; pour over chicken and apples. Garnish with sage.

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.