1. Combine all ingredients and stir well.

1. In large saucepan, prepare packaged pasta according to low-fat directions, stirring in an additional ½ cup milk.
2. Microwave broccoli on HIGH for 3 minutes, rotating occasionally and pulling apart to thaw.
3. During the last 3 minutes of pasta cook time, blend in broccoli, salmon and lemon-pepper seasoning.

1. Season salmon with salt and pepper to taste. Grill or bake salmon at 425°F for 10 minutes per inch of thickness, or until fish flakes easily with a fork. Hold warm.
2. Meanwhile, drain beans, reserving ⅓ cup liquid. In a small saucepan, combine beans, reserved liquid, bell pepper, onion, cumin, coriander, chili powder, ¼ teaspoon garlic powder and salt to taste. Cook over low heat for 5 minutes.
3. Combine mango, cider vinegar, mustard, remaining garlic powder and salt and pepper to taste in a food processor or blender; process until smooth. Transfer to microwavable dish. Heat 1 to 2 minutes until warm.
4. To serve, spoon black beans onto serving platter. Top with salmon fillet. Drizzle mango mustard sauce over beans and salmon.

1. Cut pineapple slices into ½ inch pieces. Combine pineapple, pineapple juice, lime juice and garlic in medium saucepan. Heat to boiling. Reduce heat. Simmer, uncovered, 2 to 3 minutes.
2. Combine cold water and cornstarch; stir into boiling mixture. Boil, stirring constantly, until thickened. Remove from heat. Stir in cilantro and jalapeno pepper.
3. Stir in Equal®; season to taste with salt and pepper. To serve, spoon warm sauce over fish.

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 measuring cup, whisk together lime juice, marmalade, garlic, cilantro, 3 tablespoons oil, soy sauce, red pepper flakes, salt and pepper; reserve ⅓ cup mixture in a small bowl for dipping.
2. In a large zip-lock style plastic bag combine shrimp with remaining mixture and marinate, turning occasionally to coat shrimp, for 45 minutes in the refrigerator.
3. Drain shrimp and lightly pat dry between paper towels. In a large non-stick skillet heat ½ tablespoon oil over medium-high heat until hot; sauté half of shrimp until golden brown and cooked through, about 1½ minutes on each side. Sauté remaining shrimp in remaining ½ tablespoon oil in same manner.
4. Serve shrimp with reserved dipping sauce.

1. Combine granulated sweetener, tomato puree, Sylvia's Hot Sauce®, water, celery, onion, green bell pepper, and lemons in a large saucepan. Bring to a boil over medium heat, stirring constantly; reduce heat and simmer 5 to 10 minutes, stirring occasionally.
2. Sprinkle fillets evenly with salt, pepper and Sylvia's Secret Seasoning®.
3. Saute fillets in hot olive oil in a large skillet over medium heat 2 minutes on each side. Pour sauce over fish; simmer 2 additional minutes or until fish flakes with a fork. Serve immediately.

1. Preheat oven to 400°F. Mix first 8 ingredients in a small bowl. Set aside.
2. Place ½ of the spinach leaves in the center of each sheet of foil. Lay one piece of salmon on top and spoon ½ tomato mixture over each. Bring foil together on top and crimp shut. Crimp or fold ends to create a sealed packet. Repeat (can be done ahead of time).
3. Place packets on sheet pan and bake for 20 minutes. Open packets and lift contents out with a large spatula and place onto plate.