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. Heat the oil over medium heat in a nonstick pot. Add the onion, garlic, celery, green pepper, and mushrooms. Cook over medium heat, stirring often, for about 3 minutes or until tender.
2. Add the rice and sauté for 2-3 minutes, stirring constantly until it begins to brown.
3. Add the chicken, salt, chicken broth, water, saffron (Sazón), and tomatoes. Bring the water to a boil, then reduce heat to medium-low and let simmer.
4. Cover the pot and let the casserole simmer until the water is absorbed and rice is tender, about 20 minutes.
5. Stir in the peas, corn, and beans, and cook for 8-10 minutes. When everything is hot the casserole is ready to serve. Garnish with olives or capers, if desired.

1. Preheat oven to 375°F.
2. Mix the whole wheat flour with salt, pepper, and cumin, and roll the beef or turkey cubes in the mixture. Shake off excess flour.
3. In a large skillet. heat the olive oil over medium-high heat. Add the beef or turkey cubes and sauté until nicely brown, about 7-10 minutes.
4. Place the beef or turkey in an ovenproof casserole.
5. Add minced garlic, onions, celery, and peppers to the skillet and cook until vegetables are tender, about 5 minutes.
6. Stir in the tomato and broth. Bring to a boil and pour over the turkey or beef pieces. Cover the casserole tightly and bake for 1 hour at 375°F.
7. Remove from the oven and stir in the potatoes, carrots, and peas. Bake for another 20-25 minutes, or until tender.

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.