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chicken lo mein chicken lo mein Ingredients: -1/2 lb. spaghetti, uncooked -1/4 cup Asian Toasted Sesame Dressing -1 lb. boneless skinless chicken breasts, cut into strips -2 cloves garlic, minced -1 pkg. (16 oz.) frozen bell pepper and onion strips, thawed, drained -1/2 cup chicken broth -1 tablespoon peanut butter -1/4 cup lite soy sauce -2 tablespoons chopped cilantro -2 tablespoons chopped Peanuts 1. Cook spaghetti in large saucepan as directed on package 2. Meanwhile, heat dressing in large nonstick skillet on medium-high heat 3. Add chicken and garlic; stir-fry 3 minutes or until chicken is no longer pink 4. Add peppers, onions, broth and peanut butter; stir-fry an additional 3 to 4 minutes or until chicken is cooked through 5. Drain spaghetti; return to pan 6. Add chicken mixture and soy sauce; mix well 7. Spoon onto serving platter; sprinkle with cilantro and peanuts chicken lo mein

5.Minty Grilled Fish Ingredients: -2 limes freshly squeezed -1 tablespoon olive oil -2 tablespoons soy sauce -2 medium cloves garlic, minced -1/4 cup dry white wine -2 tablespoons fresh mint leaves -1 1/2 inch thick fish fillets (mahi-mahi, tuna, or whitefish) 1. Make the marinade by combining all ingredients, except fish, in a bowl 2. Place fillets in a shallow dish just large enough to accommodate them 3. Pour marinade over fish and turn it, coating both sides. marinate in refrigerator for 1 1/2 to 2 hours, turning several times and spooning marinade over the tops of the fillets 4. Grill over medium hot fire, 8-10 minutes per side, basting before you turn

salmon with apricot glaze salmon with apricot glaze Ingredients: -4 (6 ounce) salmon fillets -1 1/2 teaspoons minced garlic -1/2 teaspoon salt -1/4 teaspoon ground black pepper Glaze: -1/4 cup apricot nectar -1/4 cup apricot preserves -1 tablespoon Dijon mustard -1 1/2 teaspoons white wine vinegar -1 1/2 teaspoons honey -1/4 teaspoon salt -1/4 teaspoon ground black pepper 1. Prepare grill 2. To prepare fish, sprinkle evenly with garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper 3. Cover and refrigerate 15 minutes 4. To prepare glaze, combine nectar, preserves, mustard, wine vinegar, honey, salt, and pepper in a small saucepan; bring to a boil 5. Reduce heat, and simmer until reduced to 1/4 cup (about 10 minutes) 6. Remove from heat and set aside 7. Place fillet, skin side up, on a grill rack coated with cooking spray 8. Grill 2 minutes; carefully turn over, and grill 4 minutes or until fish flakes easily when tested with a fork 9. Brush each fillet with 1 tablespoon

Ingredients: Lemon oil: -1/2 cup extra-virgin olive oil -1 lemon, zested Pasta: -1 pound linguine pasta -2 tablespoons olive oil -2 shallots, diced -2 garlic cloves, minced -1 pound frozen shrimp -1/4 cup lemon juice (about 2 lemons) -1 lemon, zested -1 teaspoon salt -1/2 teaspoon freshly ground black pepper -3 cups arugula -1/3 cup chopped fresh flat-leaf parsley 1. Combine the olive oil and the lemon zest in a small bowl and reserve 2. Bring a large pot of salted water to a boil over high heat 3. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes 4. Drain pasta, reserving 1 cup of the cooking liquid 5. Meanwhile, in a large, heavy skillet warm the olive oil over medium heat 6. Add the shallots and garlic and cook for 2 minutes 7. Add the shrimp and cook until pink, about 5 minutes 8. Add the cooked linguine, lemon juice, lemon zest, salt, and pepper 9. Toss to combine 10. Turn off the heat and add the arugula 11.

Dill Dressing Dill Dressing Ingredients: -1/4 cup olive oil -2 tablespoons red wine vinegar -1 1/2 teaspoons white sugar -1/2 teaspoon dried dill weed -1/8 teaspoon salt -1/8 teaspoon onion powder -1/8 teaspoon garlic powder -1/8 teaspoon dry mustard -1/8 teaspoon ground black pepper 1. In a blender, combine the oil, vinegar, sugar, dill weed, salt, onion powder, garlic powder, dry mustard and pepper 2. Blend until smooth, cover and refrigerate until chilled

Seared Ahi Tuna Seared Ahi Tuna Ingredients -2 (8 ounce) ahi tuna steaks -3 tablespoons sesame oil -3 tablespoons soy sauce -1 tablespoon ginger powder -2 cloves garlic, minced -1 green onion thinly sliced -2 teaspoon lime juice 1. Mix sesame oil, soy sauce, ginger, garlic, onion, and lime juice together and coat the tuna steaks with the marinade, cover tightly, and refrigerate for at least an hour 2. Heat a non-stick skillet over medium high to high heat 3. When the pan is hot, remove the tuna steaks from the marinade and sear them for a minute to a minute and a half on each side 4. Remove from pan and slice into 1/4-inch thick slices 5. Sprinkle with a few green onion slices Seared Ahi Tuna