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. Preheat oven to 425°F.
2. Spread whole-wheat flour over working surface. Roll out dough with rolling pin to desired crust thickness.
3. Coat cookie sheet with cooking spray. Transfer pizza crust to cookie sheet. Brush olive oil over crust.
4. Mix the ricotta cheese with the dried basil, onion, garlic, and salt; spread this mixture over crust.
5. Sprinkle crust with mozzarella cheese. Top cheese with mushrooms and red pepper.
6. Bake at 425°F. oven for 13-15 minutes until cheese melts and crust is deep golden brown.
7. Cut into 8 slices.

1. Preheat oven to 375°F.
2. Cut bread in half lengthwise. Lay each half on a baking sheet and spread each with about ¼ cup dressing.
3. Top bread evenly with tomato slices, onion rings, mushroom slices, green pepper strips, red pepper strips, and broccoflower.
4. Drizzle very lightly with remaining dressing. Press on cheese.
5. Bake for 20–25 minutes, or until vegetables are crisp-tender and cheese is melted. Cut each half loaf of bread into 6 equal pieces.

1. Heat oil in wok or large skillet. Cook and stir broccoli and onion 3 to 4 minutes. Add scallops, cabbage, snow peas, mushrooms, garlic, anise and coriander. Cook and stir 2 to 3 minutes.
2. Add chicken broth, vinegar and soy sauce. Heat to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until scallops are cooked and vegetables are tender.
3. Combine cold water and cornstarch. Stir cornstarch mixture into boiling mixture. Boil, stirring constantly, until thickened. Remove from heat; let stand 2 to 3 minutes. Stir in Equal®. Serve over rice.

1. Combine all ingredients and stir well.

1. In a sauce pan, cook mushrooms and onions in oil until tender. Stir in tomato sauce, tomato paste, oregano, and basil.
2. In a mixing bowl, stir together cottage cheese and ½ cup of Monterey Jack cheese.
3. Oil a 3-quart rectangular baking dish.
4. In the baking dish layer 3 lasagna noodles, ⅓ of the cottage cheese mixture, ⅓ of the spinach, ⅓ of the tomato mixture; repeat layers twice. Sprinkle the reserved Monterey Jack cheese on top.
5. Bake uncovered in a 375°F oven for 30 minutes or until heated through. Let stand 10 minutes before serving.

1. In a large sauce pan, add sauté onions, celery, green pepper and garlic in olive oil until the vegetables are tender. Add all the ingredients except the linguine. Heat and simmer sauce for 30 to 40 minutes.
2. Cook the linguine according to the package directions. Drain. Spoon the sauce over the cooked linguine. Serve immediately.

1. Mix together all ingredients. Chill and serve.

1. Place black beans, corn, garbanzo beans, peas, olives, pepper, onion and jicama in a large bowl.
2. In a small bowl, whisk together vinegar, oil, Splenda, garlic, cumin, salt and red pepper. Pour over salad and stir to coat. Add fresh cilantro and stir once more.
3. Refrigerate for at least 1 hour. Keeps well for several days.

1. Combine all ingredients in a serving dish and toss to coat well. Refrigerate for 1 - 2 hours to allow flavors to blend. Toss again before serving.