INGREDIENTS

   *2 Tbsp. tequila
   *1 Tbsp. vegetable oil
   *2 jalapeno or serrano chiles, sliced thin
   *1/2 teaspoon salt
   *1 lb. medium shrimp in shells
   *1/2 cup bottled chili sauce
   *2 Tbsp. minced jalapeno or serrano chiles
   *1 Tbsp. prepared horseradish
   *1 Tbsp. fresh lime juice
   *1 Tbsp. tequila
   *2 Tbsp. fresh lemon juice

DIRECTIONS

• In a moderate-sized bowl, blend lime juice with 2 tablespoons of tequila, oil, sliced chiles and salt.
• Add shrimp and toss enough until combined. Put cover and leave it to marinate in the refrigerator for half hour.
• For the Cocktail Sauce, simply blend all the rest of the ingredients together in small bowl.

INGREDIENTS

   *1 can (12 ounces) white tuna packed in water, drained and finely flaked
   *3/4 cup seasoned bread crumbs
   *1/4 cup minced green onion
   *2 tbsp. chopped drained pimentos
   *1 egg
   *1/2 cup skim milk
   *1/2 tsp. grated lemon peel
   *2 tbsp. margarine

   Lemon Dill Sauce:
   *1/4 cup nonfat chicken broth
   *1 tbsp. lemon juice
   *1/4 tsp. dried dill weed

DIRECTIONS

• Use a large bowl to blend tuna with bread crumbs, green onion, pimentos, egg, milk and lemon peel. Flour the hands lightly and shape the mixture into 8 pieces of patties.
• Melt margarine in a large non-stick skillet. Cook the patties for about 3 minutes for each side or until evenly golden brown in color.
• To prepare the sauce, start heating broth, lemon juice and dill in a small saucepan. Once warm, spoon the sauce over the tuna cakes and serve.

INGREDIENTS

   *6 Alaska pollock, cod, or sole fillets (4 to 6 oz. each), fresh, thawed or frozen
   *4 teaspoons olive, canola, peanut or grapeseed oil, divided
   *1 white onion, chopped
   *3 cloves garlic, minced
   *1 teaspoon ground cumin
   *1 can (15 oz.) black beans, rinsed and drained
   *1 can (14 oz.) diced tomatoes
   *1 can (4 oz.) mild diced green chiles
   *2 Tablespoons fresh lime juice
   *Salt and pepper, to taste

DIRECTIONS

• Run the frozen Alaska Pollock fillets under cold water to rinse off the ice glaze, if any. Use paper towel to pat them dry. Over moderate-high heat, place a heavy non-stick skillet. Baste the fillets evenly with 2 teaspoon of oil. Cook the fillets in heated skillet for about 3 minutes until brown. Shake the pan from time to time to prevent it from burning.
• Turn the fillets and cover pan well. Lower heat to moderate heat and cook for another 5 minutes. Cook until the fish becomes opaque. Take it off the skillet and let it stay warm.
• Cook onion and garlic in the same skillet and set heat over moderate settings. Cook for about 5 minutes or until soft. Mix in the cumin for about a minute. Add the beans, tomatoes and chiles. Cover the skillet and let it cook for about 10 minutes at low heat. Mix in the lime juice and add salt and pepper to taste.
• Top the black bean compote over the seafood fillets.

INGREDIENTS

   *1 cup clam juice
   *1/4 cup dry white wine
   *2/3 cup slivered fresh basil
   *2/3 cup sun-dried tomatoes in oil, sliced
   *Salt and pepper, to taste
   *4 Alaska Sole fillets (4 to 6 oz. each), fresh, thawed, or frozen
   *1 Tablespoon butter
   *1 Tablespoon olive, canola, peanut or grapeseed oil
   *Lemon wedges, if desired

DIRECTIONS

• In a large non-stick pan, bring the clam juice and wine to a boil. Mix in the basil and tomatoes, letting it cook slightly. Add salt and pepper for seasoning. Remove from heat and keep warm.
• Use cold water to rinse off any ice glaze from the frozen Alaska Sole fillets. Use paper towel to pat them dry. In a heavy non-stick skillet, heat butter and oil over moderate-high heat. Add in the sole fillets, cooking for about 3 minutes or until browned.
• Turn the fillets and add salt and pepper for seasoning. Put the cover on and lower heat to moderate heat. Cook for about 3 minutes or just until the fish becomes opaque.

INGREDIENTS

   *1 lb ground turkey breast
   *1/4 cup plain bread crumbs
   *1 tsp. Italian seasoning
   *1/4 cup finely chopped onion
   *5 Tbsp. shredded parmesan cheese
   *1 cup spaghetti sauce
   *5 Tbsp. shredded fat free mozzarella cheese

DIRECTIONS

• Blend ground turkey with bread crumbs, Italian seasoning and onion. Shape the mixture into 5 pieces of thin patties with about 5 inches of diameter.
• Put a tablespoon of Parmesan cheese at the center of the patties and fold them in half. Press the edges to secure the mixture.
• Coat a large skillet with non-stick cooking spray. Cook the patties over moderate heat for about 6 minutes for each side or cook until the turkey is no longer pink at the center. Ladle the spaghetti sauce on top of the patties. Cover the pan and continue heating for 5 minutes or just until the sauce becomes hot.
• Place a tablespoon of mozzarella cheese over the patties and leave it to stand until the cheese melts. Add more spaghetti sauce as preferred.

INGREDIENTS

   *1 pound lean ground turkey
   *1/2 tsp. cumin
   *1/2 tsp. cayenne
   *1 Tbsp. Italian seasoning
   *1/2 tsp. garlic
   *1 1/4 tsp. coriander
   *1/4 tsp. black pepper
   *1 Tbsp. paprika
   *1/4 tsp. salt
   *4 Tbsp. dry bread crumbs
   *1/2 cup nonfat chicken broth

DIRECTIONS

• In a large bowl, blend all the ingredients together. Blend thoroughly, adding the broth and mixing them one more time. Shape the mixture to make 8 pieces of patties.
• Coat a non-stick skillet with cooking spray over moderate heat. Cook the patties on the skillet to an even brown or until well done.

INGREDIENTS

   *1 pound ground turkey
   *1/2 cup chopped onion
   *1/2 cup chopped green pepper
   *11/2 teaspoons dried oregano
   *2 teaspoons chili powder
   *1/2 teaspoon garlic powder
   *1/2 teaspoon ground cumin
   *1/4 teaspoon cayenne pepper
   *1 tablespoon vinegar
   *6 medium corn tortillas
   *1 can (15 ounces) pinto beans, rinsed and drained
   *2 cans (10 ounces each) enchilada sauce, divided
   *1 cup shredded, fat-free cheddar cheese
   *1 can (101/2 ounces) reduced-fat, low-sodium cream of chicken soup
   *1 tablespoon chopped, canned green chiles

DIRECTIONS

• Set the oven to 350 degrees F preheat settings. Coat a 2-qt baking dish with non-stick cooking spray.
• Use a large non-stick skillet and cook the ground turkey. Put onion, green pepper, dried oregano, chili powder, garlic powder, ground cumin, cayenne pepper and vinegar. Once the onion become tender, take pan off the heat.
• Chop the tortillas by inch strips and make another cut of thirds. Set half of the tortillas in a baking dish. Put the meat mixture on top and add layers of beans followed by the rest of the meat mixture, a can of enchilada sauce, cheese and the rest of the tortillas.
• Blend soup in a small mixing bowl. Add the rest of the enchilada sauce along with chopped green chilies. Add sauce on top of the tortillas. Place it into the oven to bake without cover for about 30 minutes.

INGREDIENTS

   *1 Tbsp. vegetable oil
   *1 lb. skinned, boned chicken breast halves, cut into small pieces
   *1/2 cup chopped shallots
   *3 cloves garlic, minced
   *1 can (14.5-ounce) no-salt-added whole tomatoes, undrained and coarsely chopped
   *1 can (14 1/4-ounce) fat free chicken broth
   *1 can (11-ounce) tomatillos, drained and coarsely chopped
   *1 can (4.5-ounce) chopped green chiles, undrained
   *1/2 tsp. dried oregano
   *1/2 tsp. coriander seeds, crushed
   *1/4 tsp. ground cumin
   *2 cans (16-ounce each) cannellini beans or other white beans
   *3 Tbsp. lime juice
   *1/4 tsp. pepper
   *4 oz. reduced fat cheddar cheese, shredded

DIRECTIONS

• Use cooking spray to coat a large non-stick saucepan. Add oil and set the pan over moderate-high heat. Add chicken once hot and sauté for 3 minutes. Take the chicken out of the pan and reserve for later use. 
• Put shallot and garlic into the pan to sauté for 2 minutes or until tender. Mix in the tomatoes and add the succeeding 6 ingredients. Let it boil before lowering heat and simmer for about 20 minutes. Put chicken and beans into the pan and cook for 5 minutes.
• Once properly heated, mix in lime juice followed by pepper. Serve with cheese sprinkles on top.

INGREDIENTS

   *2 Tbsp. olive oil
   *1 pound fresh white mushrooms, halved
   *1 cup onion, chopped
   *1 cup carrots, diced
   *1 teaspoon garlic, minced
   *1 can (19 ounces) white kidney beans, rinsed
   *1 can nonfat chicken broth
   *4 ounces lean smoked ham, diced
   *1 teaspoon Italian seasoning
   *6 ounces dry wagon wheel or penne pasta
   *1 cup tomato, diced
   *2 Tbsp. fresh grated parmesan cheese
   *salt and pepper to taste

DIRECTIONS

• Heat oil in a heavy saucepot. Once hot, put the mushrooms, onion, carrots and garlic. Cook and stir often for about 8 minutes or until the veggies become tender. Put the beans, chicken broth, ham and Italian seasoning. Let it come to a boil. Lower heat and allow 20 minutes of simmering, covered.
• Cook the pasta. Drain and place it in a large serving bowl. Put the tomato in the saucepot. Cook well for about 2 minutes or until properly heated. Sprinkle with salt and pepper, if preferred.
• Ladle the sauce over the pasta and serve with sprinkles of Parmesan cheese on top.

INGREDIENTS

   *2 tsp. olive oil
   *8 (2-ounce) boneless center-cut loin pork chops
   *1/4 tsp. dried Italian seasoning
   *1/8 tsp. salt
   *1/8 tsp. coarsely ground black pepper
   *2 cups red bell pepper strips
   *1 cup fat-free, less-sodium chicken broth
   *2 tablespoons tomato paste
   *1/4 tsp. dried thyme
   *1/4 tsp. dried rubbed sage
   *1 can (14-ounce) artichoke hearts, drained

DIRECTIONS

• Coat a non-stick skillet with cooking spray. Put oil and set to heat at moderate-high heat. Season the pork with Italian seasoning, salt and pepper. Put the pork into the skillet to cook for a minute or until the sides are lightly brown. Take it out of the skillet and put the red bell pepper strips in its place. Saute for about 2 minutes.
• Blend broth with tomato paste, thyme and sage in a small bowl. Whisk to stir.
• Put the pork back into the skillet, adding broth mixture and the artichoke hearts. Put cover and lower heat to allow 8 minutes of simmering.
• Take the pork out of the pan and keep it warm. Set heat to moderate-high heat. Cook the artichoke mixture for about 2 minutes or just until thick. Ladle the mixture over the pork and serve.