2 fish fillets, each 5 oz
1 small piece fresh ginger root, peeled and chopped (about an inch)
1 small garlic clove, chopped
1 small red chili, seeded and finely chopped (be sparing if you are sensitive to heat)
grated zest and juice of 1 lime
3 baby bok choy, each quartered lengthwise
2 Tbsp soy sauce

Prepare a large saucepan with water for steaming, and insert steamer basket. Heat to simmering.

Place fish on a piece of foil and sprinkle with the ginger, garlic, chili pepper, and lime zest. Drizzle with the lime juice. Place the bok choy on top and around the fish. Drizzle the soy sauce over the bok choy. Place another piece of foil over the food and fold the edges to lightly seal. Make a small opening in the top for the steam to circulate as the fish cooks. Steam for 15 minutes.

Tastes great served with brown basmati rice

Serves 2

2 Tablespoons olive oil
1 1/2 lbs peeled and deveined shrimp
1/2 tsp. salt, divided
1/4 tsp. black pepper
1 cup nonfat chicken broth
1 tsp. minced garlic
1 (10-ounce) package of frozen petite green peas
1/4 cup fresh mint leaves
2 Tbsp. Smart Balance or other acceptible margarine
2 tsp. white wine vinegar

Directions
Heat oil in a large nonstick skillet over medium-high heat. Sprinkle shrimp with 1/4 teaspoon salt and pepper. Add shrimp to pan; cook 4 minutes, turning once. Remove from pan; keep warm.

Add broth, garlic, and peas to pan; simmer 3 minutes. Combine 1/4 teaspoon salt, pea mixture, mint, and butter in a blender; process until smooth. Add vinegar; pulse to combine. Spoon 1/3 cup pea sauce onto each of 4 plates; top each serving with shrimp.

2-1/4 cup water
1 cup quick-cooking brown rice
1 tablespoon of olive oil
1/2 medium red bell pepper, cut into 1-inch pieces (about 1/2 cup)
1/2 medium green bell pepper, cut into 1-inch pieces (about 1/2 cup)
1/2 cup sliced green onions
2 cloves garlic, minced
1 pound bay scallops
1 cup coarsely chopped canned tomatoes, liquid reserved
1 teaspoon dried or 1 tablespoon chopped fresh basil

Directions
In a medium saucepan, combine water and rice. Bring to a boil over medium heat. Cover and reduce heat to low, and simmer until rice is tender, about 10 minutes.

While rice is cooking, in a large skillet, heat oil over medium-high heat until hot, but not smoking. Add bell peppers, green onions, and garlic. Sauté. Stir until tender, about 3 minutes.

Add scallops to skillet; cook, stirring, for 1 minute. Add tomatoes with liquid; cook until thickened, about 4 minutes. Add basil to skillet. Place rice on a platter. Spoon scallop mixture over rice. Serve immediately.

Serves 4

12 ounces whole wheat angel hair pasta or other like pasta
1/4 cup chicken broth
2 cloves garlic, minced
1/4 cup chopped green onions
1 pound medium shrimp, peeled and deveined
2 tablespoons chopped fresh parsley or 2 teaspoons dried
2 tablespoons chopped fresh basil or 2 teaspoons dried
2 tablespoons chopped fresh cilantro or 2 teaspoons dried
2 tablespoons fresh lemon juice
1/4 teaspoon crushed red pepper flakes

Directions
Prepare pasta according to directions.

While pasta is cooking, in a skillet, heat broth over medium heat. Add garlic and green onions; cook, stirring occasionally, for 2 minutes.

Stir in shrimp, parsley, basil, cilantro, lemon juice, and red pepper flakes. Cook, stirring frequently, until shrimp are just opaque, about 5 minutes.

Drain pasta in a colander. Arrange pasta on serving plates. Spoon shrimp mixture over pasta. Serve immediately.

Serves 4

1 pound bay scallops, trimmed and rinsed
2 tablespoons of olive oil, divided
1 clove garlic, thinly sliced
1 tablespoon of fresh lemon juice
1/8 teaspoon black pepper
12 ounces whole-wheat linguine pasta
1 medium tomato, seeded and chopped (about 1 cup)
1/4 cup shredded fresh basil

Directions
In a large skillet, heat 1 tablespoon of oil over medium heat. Add garlic; cook, stirring, for 1 minute. Add scallops; cook, stirring frequently, until golden, about 6 minutes. Sprinkle lemon juice and pepper over scallops.

While scallops are cooking, prepare pasta according to directions. Drain pasta in a colander. Place pasta in a large bowl. Add tomato, basil, and remaining oil; toss to coat.

Place pasta on serving plates. Spoon scallops over pasta. Serve immediately.

Serves 4

2 6-ounce cans water-packed tuna
5 tablespoons mayo
4 hard-boiled eggs
1/2 cup thinly sliced celery
1 tablespoon plus 1 teaspoon pickle relish
1 teaspoon sugar substitute
1/4 teaspoon black pepper
8 slices of whole-wheat bread or your choice of bread
4 lettuce leaves
4 slices of tomato
8 slices of turkey bacon

Directions
Place tuna in a colander and rinse with water, drain well, shaking off any excess water. Place in bowl, mix with 2 tablespoons plus 1 teaspoon mayo and set aside. Chop two eggs and add to tuna. Discard yolks of remaining two eggs. Chop two egg whites and add to tuna mixture along with celery, relish, sugar, and pepper. Blend well. At serving time, spread 1 teaspoon of remaining mayo on each slice of bread. Top four slices with lettuce leaf, a slice of tomato, 1/4 of the tuna mixture, and two slices of bacon. Place four remaining slices of bread on top.

Serves 4

2 6-ounce cans water-packed tuna
1/2 cup mayo
1/4 cup thinly sliced celery
2 tablespoons pickle relish
2 teaspoons curry powder
1/2 teaspoon sugar
3/8 teaspoon black pepper
1/4 cup pecan pieces, toast in broiler
2 whole-wheat pita breads, cut to make 4 halves
4 lettuce leaves

Directions
Place tuna in a colander, rinse with water, and drain well, shaking off excess water. Place in bowl and add mayo, celery, relish, curry powder, sugar, and peppers; blend well. Stir in pecans. At serving time, line pita halves with lettuce leaves and fill each half with 1/4 of the tuna mixture.

Cooking spray
4 cloves garlic, minced
6 ounces of mushrooms, sliced (about 2 cups)
1/2 cup chopped scallion
1/2 medium red bell pepper, sliced thin
1/2 teaspoon dried Italian seasoning
1/4 teaspoon black pepper
2 tablespoons dry red wine
3 medium-sized plum tomatoes, cut into 8 wedges
10 ounces shrimp, peeled
16 small black olives, pitted and quartered
2 tablespoons chopped fresh parsley
1 tablespoon plus 1 teaspoon extra virgin olive oil
1/4 teaspoon salt
5 cups hot cooked whole-wheat linguine
1/4 cup freshly grated parmesan cheese

Directions
Coat a large nonstick skillet with cooking spray. Place over medium-high heat for 1 minute. Add garlic and mushrooms and cook for 4 minutes or until mushrooms are beginning to brown.

Add scallion, bell pepper, Italian seasoning, and black pepper; cook for 3 minutes.

Add wine, tomatoes, and shrimp and cook for 5-6 minutes or until shrimp is done.

Add olives, parsley, oil, and salt and stir well. Add linguine and 2 tablespoons of the parmesan; toss to blend. Place equal amounts on four dinner plates and top each with 1-1/2 teaspoons parmesan cheese. Serve immediately.

Serves 4

1 cup plain yogurt
2 tablespoons mayo
2 tablespoons chipolte sauce
1 tablespoon lime juice
1/4 cup chopped cilantro
Salt to taste
3/4 cup diced red pepper
12 ounces peeled and deveined cooked shrimp
4 whole-wheat baguettes, hollowed out

Directions
Stir first 6 ingredients in a small bowl until well blended, then add the red pepper and shrimp. Toss until all ingredients are coated with the yogurt mixture. Serve on the baguette.

Serves 4

1 pound whole-wheat pasta bow ties or other like pasta
2 cloves garlic
1 red bell pepper, julienned
2 tablespoons dijon mustard
1/4 cup red wine vinegar
1/4 cup fresh lemon juice
6 tablespoons olive oil
1 pound smoked salmon, cut in strips
1/3 cup chopped fresh parsley
1/3 cup chopped fresh dill
Coarsley ground black pepper

Recipe Directions
Bring a large pot of water to a boil. Add pasta and cook until tender. Drain immediately. Transfer pasta to a large mixing bowl.

While the pasta is cooking, make the dressing. Place garlic and half of 1 red pepper in blender or in a food processor fitted with a steel blade; pulse until chunky.

Add mustard, vinegar, and lemon juice, and process until combine. Gradually add olive oil.

Pour dressing over pasta. Add salmon, peppers, parsley, and dill. Mix together.

Add pepper to taste. Top with parmesan if desire.

Serves 6-8