Cook bacon in medium saucepan over medium-high heat 5 minutes, or until crisp, stirring occasionally. Add onions; cook 3 minutes, or until onions are crisp-tender. Stir in beans, ketchup and mustard; bring to a boil. Reduce heat to low. Cook 20 minutes, or until sauce is thickened, stirring occasionally.

Preheat oven to 400 degrees F. Place potatoes, onion and garlic in 13x9-inch casserole dish. Drizzle with oil and toss together. Bake uncovered 20 minutes, stirring after 10 minutes. Stir in drained tomatoes, eggplant, zucchini, basil, oregano, salt and pepper. Bake uncovered an additional 10 minutes or until desired doneness.

Discard broccoli stems and finely chop florets or broccolini. Set aside. Place remaining ingredients in a medium mixing bowl. Mix well. Add broccoli florets or broccolini. Toss until coated. Chill until ready to serve. Makes 6 servings.Nutrition Info Per Serving (1/6 of recipe): Calories: 60; Calories from Fat: 15; Total Fat: 2g; Saturated Fat: 0g; Cholesterol: 0mg; Sodium: 85mg; Total Carbs: 10g; Dietary Fiber: 2g; Sugars: 6g; Protein: 3g Exchanges per Serving: 1 Vegetable, 1 Fat

Preheat oven to 350°F (175°C). Combine flour, baking powder and salt in medium bowl. Beat butter, SPLENDA® Brown Sugar Blend and vanilla extract in large mixer bowl until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in 1 cup morsels and nuts. Spread into ungreased 13 x 9-inch baking pan. Sprinkle with remaining morsels. Bake for 30 to 40 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack. Cut into bars. Makes 48 brownies.

Heat apple juice concentrate, cornstarch, and Equal® to boiling in small saucepan; boil, stirring constantly, until thickened. Remove from heat; stir in margarine, maple extract, and vanilla. Pour glaze over potatoes in serving bowl and toss gently. Makes 8 servings.

In a large saucepan or Dutch oven combine beef broth, dried thyme (if using), salt, and black pepper. Add barley and carrot. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Stir in sweet pepper, sugar snap peas, and leek. Return to boiling; reduce heat. Simmer, covered, about 5 minutes more or until vegetables and barley are tender. Stir in undrained tomatoes and fresh thyme, if using; heat through. When slicing the leek, use the white portion and about 1 inch of the green tops of the leek.

In a bowl, combine shrimp, green onions, garlic, egg white, cilantro, ginger, salt, black pepper and cayenne. Place wonton wrappers on a clean work surface. Place a heaping teaspoon (5 mL) of shrimp mixture in the center of each wrapper. Lightly dampen inside edges of wrapper with water and gather up and over filling into a little bundle, squeezing edges together lightly. In a deep, heavy saucepan, heat 3 inches of oil over medium heat until it registers 375ºF (190ºC) on a thermometer. Working in batches, fry pot stickers until they are golden brown, about 3 minutes. Using tongs or a slotted spoon, remove the pot stickers to a plate lined with paper towels to drain.

Cut chicken into cubes. Place the chicken in a bowl and add 1 teaspoon of the oil, 1 tablespoon soy sauce and 1/2 teaspoon cornstarch. Toss to coat chicken. In a small bowl, combine broth, red pepper flakes and remaining soy sauce and cornstarch. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken. Stir-fry for 2 to 3 minutes or until chicken is opaque. Transfer chicken to plate. Add remaining oil, pepper, onion, broccoli, garlic and stir fry until onion starts to wilt. Add water chestnuts and chicken. Add broth mixture and bring to a boil. Cook, stirring constantly until the vegetables are tender-crisp, the chicken is done and the sauce has thickened a bit. Serve over hot cooked rice. Serves 4

Preheat broiler. Combine first 4 ingredients in small bowl. Arrange salmon on baking sheet, lined with greased foil. Brush with chili sauce mixture. Broil on top rack in oven for about 5 minutes until fish flakes easily when tested with fork. Transfer to serving plate. Sprinkle with basil. Serve with lime wedges. Serves 4.

If you love peanut butter cookies, you can feel free to indulge in this healthier version. Light peanut butter and applesauce provide most of the sweetness and help to reduce the fat.

Preheat oven to 325 F. Combine first 4 ingredients in medium bowl. Add flour and baking powder. Mix until no white streaks remain. Drop, using about 1 tbsp for each, about 2 inches apart onto 2 ungreased cookie sheets. Bake on separate racks in oven for about 12 minutes, switching position of cookie sheets at halftime, until edges are golden. Let stand on cookie sheets for 5 minutes. Remove cookies from cookie sheets and place on wire racks to cool. Makes about 21 cookies. 1 cookie: 89 Calories; 4.8 g Total Fat (0.1 g Mono, trace Poly, 1.0 g Sat); 9 mg Cholesterol; 9 g Carbohydrate; 1 g Fibre; 3 g Protein; 90 mg Sodium

Preheat oven to 375. Coat 12 medium-size cups with vegetables oil or line with paper baking cups. In a medium bowl combine oat bran cereal, flour, cinnamon, baking powder, soda, and salt. In large bowl combine applesauce, honey, oil, egg, and vanilla. Stir in dry ingredients; mix well. Stir in apple. Fill prepared muffin cup almost full. Bake 15-20 minutes or until golden brown. Serve warm.

Preheat the oven to 350 degrees F. Prepare a 1-1/2 quart baking dish with non-stick pan spray. Mix the bread cubes and raisins in the prepared dish. Combine the remaining ingredients in a medium bowl; pour the mixture over the bread and raisins; stir to blend. Set the filled baking dish in a shallow pan on the middle rack of the oven. Pour hot water into the shallow pan to a depth of 1 inch around the baking dish. This creates a water bath to cook the pudding slowly. Bake 45 to 55 minutes, or until a knife inserted in the pudding comes out clean. Remove the pan from the water bath and serve warm or chilled.

Beat the eggs, orange juice, and salt in a flat bowl with a fork or whisk until blended. Mix the cornflakes, wheat germ, and nuts in a pie pan or cake pan. Heat the margarine in a large skillet. Dip bread slices into egg mixture and then into cornflake mixture, coating both sides. Place in skillet as many pieces as will fit comfortably in 1 layer (2 or 3 batches may be needed). Cook until brown on both sides, turning slices carefully with wide spatula. Keep finished toast warm if cooking more batches. Yield: 8 slices Nutrient analysis of 1 slice: 1 starch/bread; 1 medium-fat meat exchange; 1 fat exchange; 205 Calories; 9 g protein; 12 g fat; 18 g carbohydrate; 374 mg sodium; 66 mg cholesterol.

In a blender, blend the first three ingredients continue to add ice cubes as you blend until desired consistency Sprinkle with the topping of your choice: nutmeg or cinnamon.

Preheat oven to 475 degrees F. Make Crust: Mix crust ingredients together and press into a 10-inch springform pan. Make filling: Beat cream cheese, Splenda ® Granulated Sweetener and flour in a medium bowl until well mixed and smooth. Add eggs and egg yolks, beat until smooth. Add vanilla. Scrape sides of bowl. Mix briefly and add heavy cream. Mix until well blended. Pour filling over crust. Bake 10 minutes at 475 degrees F. Turn oven temperature down to 200 degrees F and bake for 1 hour. Turn oven off and leave cheesecake in the oven for one more hour. Cheesecake will be slightly firm to the touch. Let cool 15-20 minutes before placing in the refrigerator. Refrigerate a minimum of 4- 6 hours or preferably overnight before serving.

er 2 squares: 108 calories (37% calories from fat), 4 g protein, 4 g total fat (0.8 g saturated fat), 14 g carbohydrate, 2 g dietary fiber, 18 mg cholesterol, 148 mg sodium Diabetic exchanges: 1 carbohydrate (bread/starch), 1 fat

Preheat oven to 350°F (180°C, Gas Mark 4). Spray an 8-inch (20 cm) square baking pan with aerosol spray. In the bowl of an electric mixer, beat together the egg, peanut butter and banana until smooth. Beat in the milk and flour, baking soda and powder, and then stir in the peanuts. Spread the batter evenly in the pan. Bake for 30 minutes until browned. Cool and cut into 25 squares.