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INGREDIENTS

• 4 mahi mahi fillets
• 1 red bell pepper, thinly sliced
• 1 large zucchini, thinly sliced
• green onions, thinly sliced
• 2 garlic cloves, minced

Marinade or Sauce

• 1/2 cuppineapple juice
• 3 tablespoons soy sauce
• 1 tablespoonsesame oil
• 1 cup dry sherry
• 1 tablespoon cornstarch(to be added to the sauce only)

DIRECTIONS

1. Use a small portion of the sauce mixture to marinate the fish fillets for 1/2 hour.
2. Prepare the remaining sauce by adding cornstarch to marinade and bring to a boil until thick, stirring frequently.
3. Sear the marinated fish fillets on hot grill for 1 to 2 minutes per side.
4. Prepare 4 aluminum "envelopes" by placing 1 fillet on top of layered bell pepper and zucchini.
5. Top with garlic, green onion and sesame seeds.
6. Salt and pepper to taste.
7. Seal package and grill on the bottom side for 5 minutes and on the top side for 3-4 minutes.
8. Serving Suggestion: Excellent served over white jasmine rice.

INGREDIENTS

• 2 (10ounce)packagesfrozen chopped broccoli
• 6 boneless skinless chicken breast halves
• water
• 1 tablespoon worcestershire sauce
• 1 teaspoon garlic powder
• 1 (10 3/4ounce)canreduced-fat cream of chicken soup
• 1 cupreduced-fat mayonnaise
• 2 teaspoons lemon juice
• 2 cups shredded reduced-fat cheddar cheese(do not use fat free though it does not melt properly)
• 1 cup pepperidge farm herb seasoned stuffing mix
• 1/2 cup melted margarine

DIRECTIONS

1. Cook broccoli just until tender.
2. Place chicken breasts in a large pan; cover with water and add Worcestershire sauce and garlic.
3. Bring to a boil; reduce heat and simmer about 25 minutes.
4. Drain and cool.
5. Lightly spray a 3-quart casserole with non stick cooking spray.
6. Cut chicken into chunks.
7. Place broccoli into casserole; top with chicken pieces.
8. Combine soup, mayonnaise, and lemon juice.
9. Pour over chicken.
10. Sprinkle with cheese and herb seasoned stuffing crumbs if drizzle melted margarind ove dry crumbs.
11. Bake in a preheated 350 degree oven for 35 to 45 minutes.

INGREDIENTS

FILLING
• 1 egg, lightly beaten
• 3/4 cup sugar
• 1 tablespoon cornstarch, plus
• 2 teaspoons cornstarch
• 1/2 teaspoon grated fresh lemon rind
• 1/3 cup water
• 1/3 cup fresh lemon juice
• 2 dropsyellow food coloring(optional)
• 1/2 cup thawed whipped topping
• 2 tablespoons sweetened flaked coconut, toasted

MACAROON SHELLS

• 2 cups sweetened flaked coconut
• 1/2 cup sugar
• 1/4 cup all-purpose flour, plus
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 2 egg whites
• cooking spray

DIRECTIONS

1. Place egg in small bowl and set aside.
2. Combine sugar, cornstarch and lemon rind in a saucepan; stir well.
3. Slowly add water& lemon juice stirring with a whisk until blended.
4. Bring to a boil over medium heat and stirring constantly cook one minute.
5. Stir one quarter of hot lemon mixture into the beaten egg, add this to remaining lemon mixture, stir constantly.
6. Cook over medium heat 1 minute or until thickened, stirring constantly.
7. Pour mixture into a bowl; stir in coloring, if desired.
8. Place plastic wrap on surface and chill.
9. Spoon 1 tablespoon plus 1 teaspoon lemon filling into each Macaroon Tart Shell.
10. Top with 2 teaspoons whipped topping and sprinkle with 1/2 teaspoon toasted coconut.
11. MACAROON TART SHELLS:.
12. Combine all ingredients (except spray) in a bowl; stir well.
13. Divide evenly among 12 muffin cups coated with cooking spray.
14. Press mixture into bottom and up sides of cups.
15. Bake at 400°F for 15 minutes or until edges are browned.
16. Cool 2 minutes on a wire rack.
17. Remove from pan and cool completely on wire rack.

INGREDIENTS

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• 1/2 cupcream or additional additional milk
• 2 teaspoons prepared mustard
• 2 teaspoons chopped fresh dill, divided
• 3 green onions, chopped
• 1 tablespoon lemon juice
• 1/2 cupfrozen peas
• 2 (7 1/2ounce)cans salmon, drained and broken into chunks
• salt and pepper , to taste
• 3/4 lb fettuccine pasta

DIRECTIONS

1. Bring a large pot of water to a boil.
2. Melt butter in a saucepan.
3. Stir in flour.
4. Cook 2 minutes on gentle heat.
5. Whisk in milk, and bring to a boil.
6. Reduce heat and cook for 5 minutes.
7. Stir in cream.
8. Whisk in mustard, green onion,lemon juice,and half of the dill and salmon and cook for 1 minute.
9. Meanwhile cook fettucine in boiling water.
10. When tender, drain well.
11. Combine sauce with noodles.
12. Garnish with remaining dill.

INGREDIENTS

• 12 large cabbage leaves
• 1 1/8 lbsground elk or ground beef
• 1/8 lb pork sausageor ground pork
• 1/2 cup rice, cooked with
• 1 tablespoon butter
• 1 egg
• 1/3 cup milk
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon sweet basil
• 1 teaspoon garlic powder
• 1 tablespoon paprika
• 1 1/2 tablespoons onions, grated
• 1 1/2 tablespoons celery, diced
• 1/4 cup shredded carrots
• 1/2 cup cabbage, shredded
• 2 (8ounce)cans tomato sauce
• 1 tablespoon brown sugar

DIRECTIONS

1. Cover cabbage leaves with boiling water, let stand until leaves are limp (2-3 minutes); then drain.
2. Mix beef, pork, rice, egg, milk, seasonings, and vegetables.
3. Put 1 tbsp of meat mixture in center of each leaf; tuck in sides and roll to cover meat.
4. Place, seam side down in baking dish.
5. Mix tomato sauce with the sugar, pour over rolls.
6. Cover and bake at 350F for 45-60 minutes.