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2 cups fresh blueberries
2 cups cubed cooked chicken breast
3/4 cup chopped celery
1/2 cup diced sweet red pepper
1/2 cup thinly sliced green onions
1 (6 ounce) container lemon yogurt
3 tablespoons mayonnaise
1/2 teaspoon salt
Bibb lettuce leaves

1 (18.25 ounce) package cherry cake mix
1 (3.5 ounce) package instant vanilla pudding mix
1 cup plain yogurt
4 eggs
1/3 cup vegetable oil
1 cup chopped pecans
1/2 cup mini semi-sweet chocolate chips

1/4 cup white sugar
1/4 cup chopped pecans
1 teaspoon ground cinnamon

3/4 cup plain yogurt
1 teaspoon chopped fresh mint leaves
2 cloves garlic, crushed

1 pound ground beef
1 1/2 cups chopped onion
1 cup water
1 carrot, grated
3/4 teaspoon salt
1 teaspoon ground black pepper
1 1/2 teaspoons ground coriander
1/2 teaspoon ground cumin
26 wonton wrappers
1 tablespoon tomato paste
1/8 teaspoon red pepper flakes
2 tablespoons water

1/2 cup dried yellow split peas
1/8 teaspoon red pepper flakes
1 teaspoon ground coriander
1/4 teaspoon ground cumin
1 cube chicken bouillon
1 1/2 cups water

1 cup seashell pasta
1/4 pound fresh green beans, cut into 1-inch lengths
1/4 cup low-fat cottage cheese
1/4 cup plain yogurt
1 tablespoon lemon juice
1/4 cup chopped fresh dill weed
2 (6 ounce) cans salmon, drained
ground black pepper to taste
8 leaves lettuce

1/2 cup vanilla yogurt
1 cup white sugar
1/2 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
2 cups cake flour
2 teaspoons baking powder
4 (1 ounce) squares unsweetened chocolate, melted
3 fluid ounces sweetened condensed milk
3 tablespoons milk

4 cups peeled and diced red potatoes
3/4 cup vanilla yogurt
1/4 cup chopped green onions
1/2 lemon, juiced
1/2 cup chopped celery
1/2 cup shredded carrots
1/4 cup fresh bean sprouts
1/8 cup minced red onion
salt and pepper to taste
1 dash garlic salt