On a diet? Avoid the salad bar

Salmon:
Preheat the oven to 375°F. Spray a baking pan with cooking spray. In a small bowl, mix all the dry ingredients together.

Dust the top of each piece of salmon with the spice mix, then place in the prepared baking pan.

Bake for 7 to 10 minutes, or until the salmon is opaque.

Sweet potatoes:
Mix the barbecue sauce and broth together well. Gently stir the sweet potatoes in the sauce to coat well. Remove the sweet potato slices and place on a baking sheet coated with cooking spray. Keep the potatoes in a single layer and use a second baking sheet if needed. Bake for 15 minutes at 375°F.

Coat a 3-quart rectangular baking dish with cooking spray; set aside. Heat the oil in a large saucepan; sauté the garlic, spices, salt and black pepper, ground red pepper, and onion for 2 minutes. Add the turkey and cook until browned.

Next add the bell pepper and mushrooms; sauté for 4 more minutes. Add the pasta sauce and tomatoes and bring to a boil; reduce the heat. Simmer, uncovered, for 15 minutes, stirring occasionally. Stir the cheese into the sauce before serving.

Prepare the pasta according to package directions. For al dente pasta, take 3 minutes off the recommended boiling time.

Combine the first six ingredients in a large bowl and serve with the Asian dressing and rice on the side.

Dressing:
Combine all of the ingredients in a small bowl and whisk for 30 seconds.