1. Sauté onion and mushrooms in hot oil in an ovenproof nonstick 10-inch skillet over medium-high heat 10 minutes or until tender. Stir in spinach, and sauté 3 minutes or until water evaporates and spinach wilts. Remove from heat, and set aside.

2. Whisk together 4 large eggs, 6 egg whites, Cheddar cheese, and next 5 ingredients.

3. Pour egg mixture into skillet with onion mixture, stirring to combine.

4. Bake at 350° for 12 to 15 minutes or just until set. Let stand 3 minutes. Cut into wedges. Garnish, if desired.

*1 (10-oz.) package chopped frozen spinach, thawed and well drained, may be substituted for fresh spinach.

1. Stir together first 4 ingredients in a large bowl; make a well in center of mixture.

2. Stir together bananas and next 4 ingredients; add to flour mixture, stirring just until dry ingredients are moistened. Gently fold in walnuts.

3. Pour batter into a 9- x 5-inch loaf pan coated with cooking spray.

4. Bake at 350° for 55 minutes to 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan, and cool completely on wire rack. Serve with light whipped cream cheese, if desired.

Note: Nutritional analysis does not include cream cheese.

1. Combine 1 Tbsp. barbecue seasoning and 1 tsp. salt; rub evenly over pork roast.

2. Stir together tomatoes, next 7 ingredients, remaining 1 Tbsp. barbecue seasoning, and remaining 1/2 tsp. salt in a 6.5-quart slow cooker. Add roast; cover and cook on LOW 9 hours or until meat shreds easily.

3. Remove roast; remove and discard bone. Shred meat using the tines of 2 forks. Return to slow cooker, and stir together with sauce; spoon over multigrain buns. Serve with pickles, if desired.

Note: For testing purposes only, we used Chef Paul Prudhomme's Magic Barbecue Seasoning.

1. Cook pasta according to package directions; drain and set aside.

2. Peel shrimp, and, if desired, devein.

3. Sauté bell peppers in hot oil in a large skillet over medium-high heat 10 minutes or until tender. Add garlic; sauté 1 minute. Add grape tomatoes, and sauté 3 minutes. Add wine and next 3 ingredients; cook 10 minutes, stirring occasionally. Add shrimp and basil, and cook, stirring occasionally, 3 minutes or just until shrimp turn pink. Stir in pasta, and cook until thoroughly heated. Sprinkle with Parmesan cheese, if desired.

Note: For testing purposes only, we used Barilla Plus Penne Pasta.

1. Whisk together first 4 ingredients in a small nonaluminum saucepan over medium-low heat, and cook, stirring constantly, 15 minutes or until slightly thickened. (Mixture should lightly coat the back of a spoon.) Remove from heat; stir in vanilla.

2. Pour mixture into a small mixing bowl, and place plastic wrap directly over surface of custard to prevent film from forming; chill 2 hours or until ready to serve.

3. Layer fruit and cake in 8 mason jars or tall glasses. Drizzle each with 1/4 cup vanilla sauce. Garnish, if desired.