1 1/2 lb (about 32 per lb) raw medium shrimp, peeled and deveined
1/3 cup light mayonnaise
2 Tbsp finely chopped fresh dill
1 1/2 Tbsp minced scallion
2 tsp fresh lemon juice
1/4 tsp salt
1/8 tsp hot pepper sauce
1/2 cup finely chopped radishes
24 frozen mini fillo-pastry shells (from two 2.1-oz boxes), thawed
Garnish: reserved shrimp (see Step 2) and fresh dill

Put shrimp with water to cover in a 2-qt saucepan. Bring to a boil, reduce to a simmer, cover and cook 1-2 minutes until shrimp are cooked through. Drain in a colander, cool under running cold water, drain, then pat dry.

Reserve 24 shrimp for garnish; finely chop rest and place in a medium bowl; stir in remaining ingredients except radishes and pastry shells.

No more than 45 minutes before serving: Stir radishes into salad. Fill shells, add garnish and refrigerate.

Heat oven to 375 degrees. Coat an 8 1/2 x 4 1/2 in or 9x5 in nonstick loaf pan with non-stick spray.

In a large bowl, mix flour, 2/3 cup sugar, the baking powder, lemon peel, baking soda and salt. Stir in blueberries.

In a medium bowl, whisk yogurt, egg and butter. Ad to flour mixture; stir until moistened (batter is thick). Spoon into prepared pan; sprinkle with remaining 1 Tbsp sugar.

Bake 50 minutes or until browned and a toothpick inserted in center comes out clean. Cool 5 minutes, invert on a wire rack, turn top side up and cool completely.

Per serving: 201 cal, 4 g pro, 39 g car, 1 g fiber, 3 g fat (2 g sat), 28 mg chol, 321 mg sod

1/2 lb lean ground beef
1 15.5-oz can pinto beans, drained & rinsed
1 10-oz can rotel
4 tsp chili powder
1/2 tsp cumin
8 (6-inch) soft corn tortillas
3 oz (3/4 cup) shredded Cheddar cheese
1/2 cup sour cream (opt)

Brown ground beef in medium nonstick skillet over medium-high heat for 2-4 minutes, stirring frequently. Remove beef from skillet; drain on paper towels.

Wipe skillet dry with paper towels. Return beef to skillet; stir in beans, tomatoes, chili powder and cumin. Bring to a boil. Reduce heat; cover and simmer 10 minutes.

Meanwhile, heat tortillas as directed on package.

To serve, sprinkle cheese evenly over tortillas. Top each with beef mixture and sour cream; fold tortillas in half.

460 calories; 23 g fat

4 beef cube steaks (about 1 lb)
1 tsp garlic-pepper blend
1 1/3 cups water
2 Tbsp margarine or butter
1/2 cup milk
1 1/3 cups mashed potato flakes
1 cup beef broth
1/4 cup water
1 Tbsp cornstarch

Sprinkle both sides of each cube steak with garlic-pepper blend. Spray 12-inch nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Ad steaks; cook 6-8 minutes turning once.

Meanwhile, in medium saucepan, combine 1 1/3 cups water and margarine. Bring to a boil. Remove from heat. Stir in milk and potato flakes with fork until potatoes are of desired consistency.

Remove steaks from skillet; cover to keep warm. In same skillet, combine broth, 1/4 cup water and cornstarch; cook until bubbly and thickened, stirring constantly. Serve gravy over steaks and potatoes.

300 calories, 11 g fat

Heat oil in 5 qt. pot. Add meat & pepper strips and cook about 5 minutes. Remove with slotted spoon.

Add water, seasoning pack and cabbage.

Break noodles in half and put on top of cabbage. Cover. Reduce heat to low and cook 6 minutes (until noodles are tender).

Add onions & meat mixture. Cook 2 more minutes.

1/4 cup flour
2 Tbsp curry powder
1 tsp salt
3/4 tsp pepper
6 boned, skinned chicken thighs (1 1/2 lb), fat trimmed, cut crosswise in thirds
1 can (14 oz) light coconut milk
2/3 cup sweetened shredded coconut
1 Tbsp oil
1 1/4 cups uncooked parboiled (converted) white rice
2 cups shredded carrots
1/4 cup golden raisins

Mix flour, curry powder, salt and pepper in a large, sturdy plastic food bag. Add chicken; toss to coat.

Shake can of coconut milk vigorously; pour into a 4-cup measure. Add water to equal 3 cups.

Stir coconut in a deep, large nonstick skillet over medium heat 3 minutes or until golden. Transfer to a small bowl.

Wipe skillet with a paper towel. Add 1/2 Tbsp oil and heat over medium-high heat. Add half the chicken and, turning once, cook 3 to 4 minutes until golden brown. Transfer to a bowl. Repeat with remaining oil and chicken (save flour mixture remaining in bag); return other half of chicken and any juices to skillet.

Whisk flour mixture in bag into coconut-milk mixture. Add to skillet along with the rice, carrots, raisins and all but 2 Tbsp toasted coconut. Stir to mix well.

Bring to a boil, reduce heat, cover and simmer, stirring 2 or 3 times, 20-25 minutes or until rice is tender and liquid absorbed. Sprinkle with reserved coconut.

Serves 4. Per serving: 595 cal, 41 g pro, 72 g car, 5 g fiber, 16 g fat (5 g sat fat), 141 mg chol, 780 mg sod

Prep & Cook: About 30 min

12 oz linguini pasta
1 lb raw medium shrimp, peeled and deveined

SAUCE
1/3 cup reduced-sodium soy sauce
1/4 cup fresh lime juice
3 Tbsp sugar
2 Tbsp oil
1 Tbsp grated peeled fresh ginger
1 tsp minced garlic
1/2 tsp crushed red pepper
1 English (hothouse) cucumber, halved lengthwise, sliced thin crosswise (3 cups)
Garnish thinly sliced scallions and radishes

Bring a large pot of lightly salted water to a boil. Stir in pasta, return to a boil and cook, stirring often, until nearly firm-tender, about 7 minutes.

Add shrimp and, stirring often, cook 2 to 3 minutes until cooked through. Drain in a colander.

Put Sauce ingredients in same pot; stir to mix. Bring to a boil over medium heat, reduce heat to low and simmer 2 minutes.

Remove pot from heat; add linguine, shrimp and cucumber. Toss to mix and coat. Pour into serving bowl; add garnish.

Per serving: 540 cal, 32 g pro, 80 g car, 3 g fiber, 10 g fat (1 g sat fat), 140 mg chol, 1225 mg sod

12 oz bow-tie pasta
1 bag (16 oz) frozen baby corn-and-bean blend
1 lb medium shrimp, peeled and deveined
1 1/4 cups bottled Alfredo sauce
1 jar (7 oz) roasted red peppers, drained, cut in large dice

1. Bring a large pot of lightly salted water to a boil. Add pasta; cook as package directs, adding frozen vegetables 4 minutes before pasta is done.
2. Meanwhile coat a large nonstick skillet with nonstick spray and heat over medium-high heat. Add shrimp; saute 2-3 minutes just until cooked through. Transfer to a plate.
3. Add Alfredo sauce and 1/2 cup water to skillet. Stir to mix. Bring to a boil, reduce heat and simmer, stirring occasionally, until slightly thickened. Add shrimp and diced peppers and cook 1 minute or until heated through.
4. Drain pasta and vegetables; transfer to a large serving bowl. Add shrimp and sauce; toss to mix and coat.
Per serving: 630 cal, 36 g pro, 86 g car, 5 g fiber, 15 g fat (8 g sat fat), 190 mg chol, 998 mg sod

3/4 teaspoon ground cumin
1/4 cup lime juice
2 tablespoons vegetable oil
1 tablespoon jalapeño, seeded and chopped
1/2 teaspoon salt
1 can (15-oz.) black beans, drained and rinsed
1 can (11-oz.) whole kernel corn, drained
1/2 cup diced seeded green bell pepper
1/2 cup diced seeded red bell pepper
1/2 cup diced peeled onion
1/4 cup chopped fresh cilantro

In a small skillet over low heat, brown cumin until fragrant, about 1 minute; remove from heat. Add lime juice, oil, jalapeno and salt; whisk to blend. Set aside.

In a large bowl, combine black beans, corn, green pepper, red pepper, onion and cilantro. Add lime dressing to bean mixture and toss to coat evenly. Serve immediately or refrigerate.

Makes 6 Servings

1/2 chopped and peeled onion
1 celery stalk, chopped
1/2 green bell pepper, seeded and chopped
2 tablespoons vegetable oil
20 ounces firm tofu, drained
1 egg, beaten
2 tablespoons whole wheat flour
2 tablespoons soy sauce
2 teaspoons curry
1/4 cup wheat germ
1/4 cup cornmeal
1/4 cup sesame seed

Preheat oven to 350°F.
Combine onion, celery and green bell pepper; sauté in oil until soft, about 5 minutes. Drain tofu in a colander, then mash with a fork and mix in beaten egg, whole wheat flour and soy sauce.
Add cooked vegetables and curry. Form into patties and coat in wheat germ, cornmeal and sesame seeds. Transfer to a lightly greased baking sheet and bake for 10 minutes.

Makes 8 servings

1 package tofu (12 oz.), cut in 1-inch cubes
1 yellow squash, cut in 1-inch cubes
1 onion, cut in 1-inch cubes
2 carrots, sliced ½-inch thick
6 cherry tomatoes
1 green bell pepper, seeded and cut in 1-inch pieces
1 red bell pepper, seeded and cut in 1-inch pieces
6 mushrooms
3/4 cup soy sauce
1/4 cup water
3 tablespoons honey
1/2 teaspoon crushed dried basil
1/2 teaspoon crushed dried oregano
1/2 teaspoon crushed dried thyme
1 clove garlic

Combine tofu, squash, onion, carrots, tomatoes, green pepper, red pepper and mushroom in a medium bowl.

Combine soy sauce, water, honey, basil, oregano, thyme and garlic in a large bowl. Place the cut vegetables in the marinade, stirring to coat; let sit 15 minutes.

Thread tofu and vegetables onto bamboo skewers and grill about 5 minutes, or until browned. Use remaining marinade to baste while cooking.

Makes 6 Servings

8 baby carrots
8 baby turnips, ends trimmed
8 baby pattypan squash
8 pearl onions, trimmed
2 tablespoons olive oil
1 pinch salt
1 pinch ground black pepper

Preheat grill. If using bamboo skewers, soak in water for 30 minutes.

Wash carrots and trim green tops to 1 inch. Place in a bowl with turnips, squash and onions. Drizzle with olive oil. Toss gently until evenly coated. Skewer vegetables. Season to taste with salt and pepper.

Lightly oil grill. Place skewers on grill and cook until tender, turning occasionally, 17 to 20 minutes.

Makes 4 servings.

Trim fat, and cut steak into 1 inch cubes. Whisk together oil, lemon juice, water, mustard, honey, oregano and pepper in large bowl. Add beef, pepper and mushrooms, which have been cut into chunks., turning to coat. Thread onto skewers, alternating. Grill for 9-12 minutes, turning occasionally

Intermix the ingredients and place on long skewers. Coat with melted butter and place on preheated and hot grill. Turn frequently, painting with melted butter occasionally. Remove from grill when the shrimp have turned pink on all sides and halibut is a uniform opaque white color.

1 box (12 oz) large pasta shells
2 1/4 cups bottled marinara sauce
4 cups diced cooked chicken breast (from 4 medium breast halves)
3/4 cup Parmesan cheese
1/2 cup chopped parsley leaves
1/4 tsp each salt and pepper

Heat oven to 400 deg. Grease a 13 x 9 in baking dish.

Cook shells as package directs. Drain and cool under gently running water. Select the 20 best-looking shells; reserve others for another use.

Meanwhile, put 1 cup marinara sauce in prepared baking dish; coat bottom evenly.

Combine chicken, cheese, parsley, salt and pepper; stuff into shells. Arrange on sauce in dish; drizzle with remaining 1 1/4 cups sauce. Cover snugly with foil.

Bake 30-35 minutes or until hot and bubbly.

Serves 5. Per serving - 483 cal, 12 g fat (4 g saturated)