Use 1 box of instant pudding with 2 cups of yogurt. Stir until well blended. Refrigerate.

Chicken Salad Sandwich

Finely diced chicken
plain yogurt
pickle relish
chopped red or spring onion to taste
salt and pepper (optional)
diced celery (optional)
Spike to taste.

Mix chicken, relish, onion, celery and Spike. Add enough yogurt to make it the consistency you enjoy. Spread on whole wheat bread.

Fruit Salad

Any fruit in season chopped into bite size pieces. Pour vanilla yogurt over the top.

Baked Salmon

1 whole salmon or piece about 2 1/2 pounds
1/2 cup chopped fresh parsley
2 tablespoons combination of chopped fresh herbs: dill, chives, chervil, basil, sage
1 teaspoon Spike (optional)
1 tablespoon water
1 tablespoon lemon juice

Place salmon on foil. Sprinkle herbs to taste inside cavity. Mix water with lemon juice and sprinkle over outside of salmon. Fold foil over and seal.

Place wrapped salmon on baking sheet and bake in 450 degree oven for 10 minutes for every 1 inch thickness of fish, plus an additional 10 minutes cooking time because it's wrapped in foil (35 to 40 minutes total cooking time), or until salmon is opaque. Unwrap and discard skin; most of it should stick to foil. Place salmon on warmed platter. Garnish with parsley, dill, or watercress if you'd like.

Fast Vegetable Soup

2 cups skim milk (or a milk substitute from soy or rice)
1 tablespoon butter or "better butter"
2 tablespoon whole wheat flour
2 teaspoons Gayelord's all natural vegetable broth
1 teaspoon Spike
1/4 teaspoon pepper (optional)
2 cups cooked vegetables

Put all ingredients in blender in order listed. Cover and blend until smooth. Pour into a saucepan. Cook, stirring occasionally, over low heat until hot.

Evening Oats

1 small to medium apple chopped
1 tbs. butter
1 1/2 cup uncooked oats
1 egg beaten
1/2 cup water
1-2 tbs. honey
1 tsp. cinnamon
1/4 tsp. salt
1/2 tsp. vanilla

Saute the apple bits in butter in a skillet. Combine oats and egg in a bowl. Mix. Add oats to apples. Cook over medium heat 3 to 5 minutes, stirring until oats are dry and lightly brown. Add remaining ingredients. Continue cooking, stirring occasionally until liquid evaporates-about 3 minutes. Makes 2 cups.

Dr. Patrick Quillin, an internationally respected expert in the area of nutrition and cancer, has served as the Director of Nutrition for Cancer Treatment Centers of America (800-577-1255) for the past ten years.......more