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1 (16 ounce) package spaghetti or penne pasta
2 tablespoons corn oil
8 ounces ground beef or ground lean lamb
2/3 cup pine nuts or slivered almonds
salt and pepper to taste
1 clove garlic
1 (16 ounce) container plain yogurt

1 Hass avocado, diced
1/2 cup low-fat vanilla yogurt
1/2 cup whole milk
1/4 cup cream of coconut
8 ice cubes

1 1/3 cups fat-free plain yogurt
1 1/4 cups 100% Bran Cereal
1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup orange juice
1/2 cup honey
1/4 cup butter, melted
1 egg, beaten
1 tablespoon grated orange peel
1 cup dried cranberries

2 tablespoons CRISCO(r) Canola Oil
3 cloves garlic, chopped
1 cup chopped onion
1 cup chopped red and green bell peppers
1 tablespoon curry powder
4 boneless, skinless chicken breasts, cut into 1-inch pieces
1 cup plain yogurt
1/2 cup Jif(r) Extra Crunchy Peanut Butter

1 cup plain nonfat yogurt
4 tablespoons chopped green onions
2 chipotle peppers
4 tablespoons peanut butter
1/4 teaspoon salt

1 pound skinless, boneless chicken breast halves – cut into 1/2 inch strips
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
3 tablespoons vegetable oil, divided
1 medium onion, sliced
1 red bell pepper, julienned

4 (6-inch) pitas
1 cup shredded lettuce
1 cup shredded white Cheddar cheese

1 cup plain yogurt
1/2 teaspoon ground cumin
1 pinch cayenne pepper, or to taste (optional)
salt to taste
2 kiwis, peeled and diced
3 tablespoons chopped fresh cilantro