Cook the pasta in salted water according to the package directions.  Drain and allow to cool while chopping the onion and celery.

Add the chopped onion and celery and the pepper. Stir to combine. Cover and refrigerate.

When the pasta has cooled, add the Zesty Italian dressing and the shrimp. Mix to incorporate all of the ingredients. Cover and store in the refrigerator.

Beat the egg whites with Splenda and vanilla flavoring. Add the crushed strawberries. (Basically, you’ve got the Strawberry Mousse.)

Core the apple, then chop finely with the peel. Add it to the strawberry mousse. Add the cinnamon and oats and mix well. Let sit for at least 5 minutes so the oats absorb the flavors.

Prepare miniature cupcake baking trays with paper baking cups. Using a small scooper or a teaspoon, fill each cupcake slot to the top. Make sure to get bits of apple in each one.

Bake at 350 degrees F for 20 minutes. Serve warm with a dollop of Cool Whip for dessert or cold for a snack. Store in a covered container in the refrigerator.

Beat the egg whites and Splenda until stiff. At least 5 minutes with the electric mixer. Stir in the vanilla flavoring.

Crush the strawberries, then fold into the egg whites until fully incorporated.

In a 2-quart pot, combine water, lemon juice, sliced onion, bay leaf, and seasonings. Bring to a boil. Simmer 20 minutes.

Cut cod into 4 serving size pieces. Add to simmering liquid and cover with lid. Cook for 10 minutes or until fish flakes with a fork. 

Remove cod and onions to serving platter. (Toss poaching liquid.) Garnish with parsley flakes. Serve immediately.

Preheat oven to 350 degrees F.   Grease and flour 9 x 9 cake pan.

In a small glass, mix cinnamon and brown sugar together. Set aside.

Peal and chop apple. Set aside.

Using an electric mixer, cream the butter and sugar together until light and creamy. About 5 minutes.

Beat in eggs, one at a time, until thoroughly incorporated. Add vanilla extract and milk. Mix well. 

Combine flour and baking powder in another bowl, then add to the liquid ingredients. Mix until smooth. Stir in the chopped apples.

Pour half the batter into the prepared pan. Sprinkle half of the brown sugar/cinnamon mixture on top, and swirl with a knife. Add the remaining batter, and swirl the remaining sugar/cinnamon mixture.

Bake for 30 minutes or until toothpick inserted in the center of the cake comes out clean.

Preheat oven to  350 degrees F.   Chop onion.

In a non-stick saucepan, add chopped onion, ketchup, brown sugar, mustard, vinegar, Worcestershire sauce, and pepper. Simmer these on stovetop for about 5 minutes, stirring occasionally.

Add 1 can of beans, including the liquid. Sir to incorporate. Bring to a low simmer, then transfer to a small baking dish. 

Bake uncovered until thick and bubbly, about 40 minutes.

Oil or use cooking spray in the cups of the mini cupcake pan. Preheat oven to 350 degrees F.

Whisk eggs, milk, salt, and pepper until the mixture is smooth. Stir in diced peppers and onions.

Pour the mixture into mini cupcake pans. Bake for 25 minutes or until the center of each quiche is set.

Cool slightly, then run knife around each quiche to quickly remove from pan. Transfer to serving tray.

Place lentils in a bowl of water to soak while preparing the other ingredients. This step is not necessary, but it removes any debris and shortens the cooking time.

Add can of diced tomatoes and carton of broth to a large soup pot. Place over medium heat on stove. Dice celery and onions. Add these to the tomatoes/broth with salt, pepper, and parsley.

Rinse and drain the lentils. Add lentils to the simmering (not boiling) pot. Cook for about 45 minutes, then add frozen mixed vegetables. Let simmer for another 15 minutes.

Preheat oven to 325 degrees F. 

In a mixing bowl, scramble eggs with an electric mixer. Add milk, vanilla, and Splenda and beat for a minute to incorporate all ingredients. 

Fill 4 oven-proof ramekins with the egg mixture. Sprinkle nutmeg on top of each.

In a separate Pyrex cake pan, fill half-way with hot tap water for a warm water bath. Place the filled ramekins in the hot water, careful not to get water in the egg mixture.

Bake for one hour or until custard is set. Remove from water bath immediately to cool. Store covered in the refrigerator.

Thinly slice and chop onion. Combine the cream cheese, mayonnaise, pepper, and onion in a mixing bowl and stir well. 

Spoon mixture into Pyrex baking dish prepared with a light coat of cooking spray. Sprinkle the top with the low-fat Parmesan cheese.

Bake at 350 degrees F for 45 minutes. Onions should be tender and top lightly browned. Serve warm.