Preheat oven to 425 degrees.

Place bread in food processor; pulse 2 times or until crumbly. Sprinkle on a baking sheet and bake at 425 for 5 minutes or until golden. Reduce oven temperature to 375.

In a small pan cook bacon until crisp, remove from pan and pat dry.

Combine sprouts and next 4 ingredients (sprouts through garlic) in a 3-quart baking dish coated with cooking spray, tossing to coat. Bake at 375 for 30 minutes or until sprouts are tender and lightly browned on edges, stirring twice. Remove from oven and toss in the bacon crumbles.

Sprinkle 3 tablespoons breadcrumbs and Parmesan cheese over sprouts. Serve immediately. Yields 12 servings (serving size ¾ cup).

Combine vegetables: onion through pea pods. Heat a large pan or wok until very hot. Add ½ the olive oil; heat just below smoking point. Add chicken and cook until fully cooked (165 degrees).

Remove from pan. Add sesame oil and the other half of olive oil to pan.

Add vegetables and stir-fry until they are bright and crisp. Combine teriyaki, soy sauce and crushed red pepper and add to vegetables. Add chicken. Stir to combine. 

Remove pan from heat. Stir in fresh bean sprouts, cashews and sesame seeds.

Heat oven to 375 degrees.

Combine panko, ¼ the amount of curry powder and ½ the amount of ginger with all of the salt, cumin, red pepper and allspice. Coat chicken with flour.

Dip chicken in egg mixture and dredge in the panko. Cover and set aside for 30 minutes.

Combine the rest of the curry powder, ginger, ranch dressing, chutney, water and oil in food processor; process until smooth.

Spray baking pan, and lightly coat chicken with cooking spray on both sides. 

Bake chicken for 8-10 minutes or until crisp and temperature reaches 165 degrees. Slice into ½-inch slices and set aside.

Cut each apple into 15 wedges and toss with lemon juice. Combine romaine and watercress and place 2 cups on each salad plate.

Top with 5 apple slices, 4 oz of chicken, 1 tsp of raisins, 1 tsp walnuts. Sprinkle with black pepper and drizzle 3 Tbs dressing over each serving.