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1/2 cup plain nonfat yogurt
1/4 cup salsa
1/4 teaspoon pepper
2 (6 ounce) cans tuna, drained and flaked
1 cup frozen corn, thawed
1 cup chopped green pepper
Lettuce Leaves

1 cup uncooked white rice
2 cups water
1 head broccoli, cut into florets
3 cups cubed cooked chicken
1 1/2 cups shredded Cheddar cheese
2 (10.75 ounce) cans condensed cream of chicken soup
1 cup fat-free plain yogurt
1/3 cup slivered almonds
1/4 teaspoon curry powder
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
3 tablespoons lemon juice

3 pounds pork tenderloin
3 cloves garlic, minced
1 red onion, minced
1/4 cup finely chopped fresh parsley
3 tablespoons Dijon mustard
1/3 cup white wine
1/4 cup plain yogurt
2 tablespoons extra-virgin olive oil
2 teaspoons salt
1 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1 1/2 cubes chicken bouillon, crushed
3 tablespoons fresh lemon juice

1 medium onion, diced
3 cloves garlic, minced
1 pound skinless, boneless chicken breast halves – cut into strips
1 teaspoon lemon pepper
1/2 teaspoon dried oregano
1/4 teaspoon allspice
1/4 cup plain yogurt
1/4 cup sour cream
1/2 cup cucumber, peeled and diced
4 pita bread rounds, cut in half

3 cups frozen peas, thawed
1 head cauliflower, chopped into bite size pieces
1/2 cup pitted green olives, chopped
1 cup thinly sliced celery
1/4 cup ranch dressing
1 cup nonfat plain yogurt
1/2 teaspoon garlic powder
1 cup cashew nuts

1 1/2 cups all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 (9 ounce) can tuna packed in water, drained
1/2 cup plain nonfat yogurt
1/2 cup chopped green onion
1/4 cup chopped green olives
1 tablespoon chopped garlic
1 egg
3/4 cup skim milk
1/3 cup vegetable oil