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. Combine greens, mushrooms, tomatoes, pepper wedges and onions in salad bowl.
2. Grill fish over medium-hot coals until fish is tender and flakes with a fork, about 10 minutes. Remove skin and any bones from fish and discard. Break fish into large chunks.
3. Pour dressing over salad and toss; add fish and toss gently. Serve in bowls or on large plates.

1. In a clear straight-sided bowl, layer fruits.
2. In a small bowl combine yogurt, Equal® sweetener, vanilla and lemon peel; spoon atop fruit, spreading evenly. Or, layer fruit in individual dessert cups and top each with yogurt mixture. Cover and chill up to 24 hours.
3. Before serving, garnished with sliced lemon peel, if desired.

1. In medium bowl, combine turkey, dried plums, celery, yogurt, green onions and mustard until thoroughly mixed. Season to taste with salt and pepper. Store, covered, in refrigerator for up to 3 days. To serve, open pita pocket half, place 1 lettuce leaf and spoon ½ cup turkey mixture inside.

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

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. Preheat oven to 350°F.
2. For Bruschetta, combine Gorgonzola, oil and black pepper. Spread on bread slices. Place on baking sheet. Bake 10 to 15 minutes or until edges of bread are golden. Remove slices to wire rack to cool.
3. Meanwhile, for Salad, combine beans, fennel, tomatoes and garlic in large bowl.
4. Whisk mayonnaise, vinegar, Equal®, mustard, salt and pepper to blend. Toss greens with enough mayonnaise mixture to coat. Place greens in center of a large serving platter.
5. Toss bean mixture with remaining dressing. Place over greens. Place bruschetta around edges of platter.

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.