Yogurt

2 tablespoons olive oil
4 skinless, boneless chicken breast halves – cut into strips
1 large sweet onion, diced
2 Granny Smith apples – peeled, cored and sliced
1 red bell pepper, seeded and sliced into strips
1 tablespoon red curry paste
1 teaspoon ground cinnamon
1/2 cup chicken broth
1 cup plain yogurt
salt and pepper to taste

1 3/4 cups plain yogurt
6 cubes ice, crushed
1 1/2 cups ice water
2 teaspoons white sugar
1 pinch salt

3/4 cup plain yogurt
1/4 teaspoon cayenne pepper
1 teaspoon minced fresh ginger root
2 teaspoons grated orange zest
1 pound top sirloin, cut into 1-inch cubes
1 large red onion, cut into wedges
2 large red bell peppers, cut into 2 inch pieces
2 tablespoons olive oil
1 1/2 cups 1-inch fresh pineapple cubes
1 large navel orange, peeled, sectioned
1 tablespoon butter
2 tablespoons brown sugar
1 tablespoon rum

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