From: Splenda

1 cup tomato sauce, divided
3 Tbsp. SPLENDA Granular, divided
2 tsp. prepared yellow mustard
1 1/2 tsp. chili powder, divided
1 Tbsp. dried onion flakes
1 Tbsp. dried parsley flakes
1/2 tsp. salt
1 pound extra-lean ground turkey or beef
1/4 cup Italian seasoned bread crumbs

1. Preheat oven to 350 degrees.

2. Coat a 9×5 inch nonstick loaf pan with cooking spray.

3. In a large bowl, combine 1/3 cup tomato sauce, 2 tablespoons SPLENDA Granular, mustard, 1 teaspoon chili powder, onion flakes, parsley flakes and salt. Mix well.

4. Add ground meat and bread crumbs to the combine mixture and stir well.

5. Shape into a loaf and pat into a loaf pan.

6. In a small bowl, combine and mix the remaining tomato sauce, chili powder and SPLENDA Granular. Spoon mixture over top of meatloaf.

7. Bake 55 to 60 minutes. Remove meatloaf from oven and let cool for 5 minutes before slicing.

1-1/2 teaspoons grated lime peel
3 tablespoons fresh lime juice
4 teaspoons minced fresh ginger
1/2 to 1 teaspoon Chinese five-spice powder*
1/2 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon black pepper
2 teaspoons vegetable oil, divided
1 pound salmon steaks
1/2 pound fresh baby spinach leaves (about 8 cups lightly packed), washed
2 large cloves garlic, pressed

1.Combine lime peel, lime juice, ginger, 5-spice powder, sugar, salt, pepper and 1 teaspoon oil in 2-quart dish. Add salmon; turn to coat. Cover; refrigerate 2 to 3 hours.
2.Combine spinach, garlic and remaining 1 teaspoon oil in 3-quart microwavable dish; toss. Cover; microwave on HIGH 2 minutes or until spinach is wilted. Drain; keep warm.
3.Meanwhile, prepare barbecue grill for direct cooking.
4.Remove salmon from marinade and place on oiled grid. Brush salmon with marinade. Grill salmon, covered, over medium-hot coals 4 minutes. Turn salmon; brush with marinade and grill 4 minutes or until salmon begins to flake with fork. Discard remaining marinade.
5.Serve fish over bed of spinach.