Citrus Chicken(4 servings)

1 tablespoon vegetable oil
1 pound boneless, skinless chicken breast
½ cup chopped red pepper
1/3 cup chopped onion
1 clove garlic, minced
¼ teaspoon minced fresh ginger root
½ cup fresh orange or tangerine juice
½ cup low sodium chicken broth
1 tablespoon soy sauce
2 drops EZ-Sweetz
¼ teaspoon grated orange peel
1/8 teaspoon crushed red pepper
1 cup fresh orange or tangerine sections, halved
1 tablespoon all-purpose flour
2 tablespoons water
1 tablespoons vinegar

In non-stick skillet add oil, fry chicken until golden brown; remove from skillet. Add red pepper, orange peel and crushed red pepper, onion, garlic and ginger root; cook and stir about 1 minutes. Add chicken, orange juice, chicken broth, soy sauce, EZ-Sweetz,; bring to a boil. Cover. Add orange sections and vinegar; cook about 2 minutes. Transfer chicken to a platter; keep gravy warm in the skillet. Mix flour and water; add to skillet. Cook 1 minutes; pour sauce onto the chicken.

Ginger Teriyaki Fish(6 servings)

2 pounds firm-fleshed fish, such as sea bass or snapper
½ cup chicken-flavor bouillon or stock
¼ cup dry sherry
1 tablespoon soy sauce
½ teaspoon grated fresh gingerroot
2 teaspoons cornstarch
1 tablespoon water
2 drops EZ-Sweetz
1 tablespoon Dijon mustard

Preheat broiler. Spray rack over broiler pan with nonstick coating agent. Wipe fish with paper towel and place on broiler rack. In small saucepan, combine bouillon, sherry, soy sauce, ginger, and EZ-Sweetz bring to simmering over moderate heat. Combine cornstarch with water and add to sauce. Stir until mixture thickens; remove from heat.

Brush fish with ¼ cup sauce. Broil 6 to 8 minutes, brushing fish twice with sauce. Fish is cooked when it flakes easily with a fork. Mix mustard with remaining sauce and serve over fish.

Lamb Curry(4 servings)

1 medium-size onion, diced
1 tablespoon vegetable oil
1½ pounds lean lamb, cubed
2 tablespoons all-purpose flour
1 or 2 teaspoon curry powder
¼ teaspoon ginger
1 medium-size apple, peeled and diced
1 cup beef-flavored bouillon
2 tablespoons raisins
1 tablespoon chutney
2 drops EZ-Sweetz
½ cup plain low-fat yogurt

In medium saucepan, sauté onion in vegetable oil. Dredge lamb cubes in flour. Add to saucepan and cook 3 to 4 minutes, or until lightly browned. Add curry powder and ginger. Stir and continue cooking 1 minute. Add apple, bouillon, raisins, and chutney. Cover and simmer gently 1½ hours, or until very tender. Add ¼ cup water if necessary. Stir in EZ-Sweetz and yogurt. Serve over hot cooked rice with assorted condiments, such as chopped raw vegetables and fruits (green pepper, cucumber, tomato, banana, or raisins).

Oriental Chicken

4 tablespoons white wine, divided
1 tablespoon low-sodium soy sauce
1 large clove garlic, minced
1 teaspoon honey
1/2 teaspoon grated lemon peel
2 drops EZ-Sweetz
1/4 teaspoon ground ginger
1/4 teaspoon paprika
4 chicken cutlets (about 1 pound)
Dash of ground black pepper
1 teaspoon sesame seeds
1 teaspoon cornstarch
Chopped green onion and fresh parsley for garnish

1. In shallow 1-1/2 quart microwave-proof dish, combine 1 tablespoon wine, soy sauce, garlic, honey, lemon peel, EZ-Sweetz, ginger and paprika. Add chicken and turn to coat. Cover and refrigerate for several hours. To promote even cooking, tuck under any thin ends of chicken. Spoon marinade over chicken. Sprinkle with pepper and sesame seeds. Cover lightly with wax paper.

2. Cook on medium-high power of microwave 6 to 8 minutes, or just until cooked through, turning dish if chicken appears to be cooking unevenly. Remove chicken to serving dish and keep warm.

3.In glass measuring cup, stir together cornstarch and remaining 3 tablespoons white wine; stir into drippings in dish. Cook, uncovered, on high power of microwave 1 to 2 minutes or until sauce thickens slightly. Pour over chicken. Sprinkle with green onion and parsley. Makes 4 servings.