Ingredients

1. 1 tablespoon brown sugar
2. 2 teaspoons butter
3. 1 teaspoon honey
4. 1 tablespoon olive oil
5. 1 tablespoon Dijon mustard
6. 1 tablespoon reduced-sodium soy sauce
7. 1/2 to 3/4 teaspoon salt
8. 1/4 teaspoon pepper
9. 1 salmon fillet (2-1/2 pounds)

Directions

1. In a small saucepan over medium heat, cook and stir the brown sugar, butter and honey until melted. Remove from the heat; whisk in the oil, mustard, soy sauce, salt and pepper. Cool for 5 minutes.
2. Place salmon in a large foil-lined baking pan; spoon brown sugar mixture over salmon. Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork. Yield: 8 servings.

Nutritional Facts: 4 ounces cooked salmon equals 295 calories, 18 g fat (3 g saturated fat), 84 mg cholesterol, 403 mg sodium, 3 g carbohydrate, trace fiber, 28 g protein.

Ingredients

1. 1/4 cup reduced-sodium soy sauce
2. 3 tablespoons brown sugar
3. 3 tablespoons olive oil
4. 2 tablespoons white vinegar
5. 2 tablespoons sherry or chicken broth
6. 2 tablespoons unsweetened pineapple juice
7. 2 garlic cloves, minced
8. 1-1/2 teaspoons ground ginger
9. 4 tuna steaks (6 ounces each)

Directions

1. In a small bowl, combine the first eight ingredients. Remove 1/3 cup to a small bowl for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add tuna. Seal bag and turn to coat; refrigerate for up to 1 hour.
2. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill tuna, uncovered, over medium heat or broil 4 in. from the heat for 5-6 minutes on each side for medium-rare or until slightly pink in the center, basting frequently with reserved marinade. Yield: 4 servings.

Ingredients

1. 1/2 cup slivered almonds
2. 1/4 cup butter, cubed
3. 1/4 cup lemon juice
4. 1/4 teaspoon salt
5. 1/8 teaspoon pepper
6. 1-1/2 pounds salmon fillets

Directions

1. Place the almonds in a small microwave-safe bowl; add butter if desired. Cover and microwave on high for 3-4 minutes or until almonds are browned, stirring twice. Add the lemon juice, salt and pepper.
2. Place the salmon in an 8-in. square microwave-safe dish; top with almond mixture. Cover and microwave on high for 5-7 minutes or until fish flakes easily with a fork. Let stand for 5 minutes before serving. Yield: 4 servings.

Ingredients

1. 6 to 8 garlic cloves, minced
2. 4 tablespoons olive oil, divided
3. 6 salmon steaks (6 ounces each)
4. 2/3 cup lemon juice
5. 1/4 cup minced fresh parsley
6. Salt and pepper to taste

Directions

1. In a small skillet, saute garlic in 1 tablespoon oil for 1 minute.
2. Arrange salmon steaks in a greased 13-in. x 9-in. baking dish. Combine the lemon juice, parsley, salt, pepper and remaining oil; pour over salmon. Top with garlic mixture.
3. Bake, uncovered, at 350° for 25-30 minutes or until fish flakes easily with a fork. Yield: 6 servings.

Ingredients

1. 2 teaspoons minced garlic
2. 1/2 cup butter, cubed
3. 6 tablespoons lemon juice
4. 2 teaspoons salt
5. 1/2 teaspoon pepper
6. 5 salmon fillets or steaks (6 ounces each)

Directions

1. In a small skillet, saute garlic in butter; whisk in the lemon juice, salt and pepper. Transfer 2/3 cup to a serving bowl; set aside.
2. Place salmon in a greased 15-in. x 10-in. x 1-in. baking pan. Drizzle with remaining lemon butter. Broil 4-6 in. from the heat for 10-15 minutes or until fish flakes easily with a fork. Serve with reserved lemon butter. Yield: 5 servings.

Ingredients

1. 2 tablespoons lemon juice
2. 1 tablespoon olive oil
3. 2 garlic cloves, minced
4. 2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
5. 4 tuna steaks (6 ounces each)
6. 1/4 teaspoon salt
7. 1/4 teaspoon pepper

Directions

1. In a large resealable plastic bag, combine the lemon juice, oil, garlic and thyme. Add the tuna; seal bag and turn to coat. Refrigerate for up to 30 minutes, turning occasionally.
2. Remove tuna from bag; sprinkle with salt and pepper. Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
3. Grill tuna, covered, over medium-hot heat or broil 4 in. from the heat for 3-4 minutes on each side for medium-rare or until slightly pink in the center. Yield: 4 servings.

Ingredients

1. 3-1/2 cups uncooked wide egg noodles
2. 12 teaspoons butter, divided
3. 8 teaspoons all-purpose flour
4. 1/2 teaspoon salt
5. Dash pepper
6. 1-1/2 cups 2% milk
7. 1 package (8 ounces) cream cheese, softened
8. 2 pouches (2-1/2 ounces) albacore white tuna in water or (canned tuna drained)
9. 4 tablespoons diced pimientos
10. 4 teaspoons minced chives
11. 4 slices Muenster cheese (3/4 ounce each)or other white cheese
12. 4 tablespoons soft bread crumbs

Directions

1. Cook noodles according to package directions. Meanwhile, in a small saucepan, melt 10 teaspoons butter. Stir in the flour, salt and pepper until blended; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat; add the cream cheese, tuna, pimientos and chives. Cook and stir until cheese is melted.
2. Drain noodles. Spread 1/2 cup tuna mixture into a 2-qt. baking dish or 9×13 pan coated with cooking spray. Layer with half of the noodles, 1/2 cup tuna mixture and one slice of cheese. Repeat layers.
3. In a small microwave-safe bowl, melt remaining butter; stir in bread crumbs. Sprinkle over top of casserole. Bake, uncovered, at 350° for 20-25 minutes or until bubbly. Yield: 4 servings.

Ingredients

1. 1 package (7 ounces) elbow macaroni
2. 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
3. 1 cup sliced fresh mushrooms
4. 1 cup (4 ounces) shredded reduced-fat cheddar cheese
5. 1 cup fat-free milk
6. 1 can (6 ounces) light water-packed tuna, drained and flaked
7. 2 tablespoons diced pimientos
8. 3 teaspoons dried minced onion
9. 1 teaspoon ground mustard
10. 1/4 teaspoon salt
11. 1/3 cup crushed cornflakes

Directions

1. Cook macaroni according to package directions. Meanwhile, in a large bowl, combine the soup, mushrooms, cheese, milk, tuna, pimientos, onion, mustard and salt. Drain macaroni; add to tuna mixture and mix well.
2. Transfer to a 2-qt. baking dish coated with cooking spray. Sprinkle with cornflakes. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Yield: 5 servings.

Ingredients

1. 2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
2. 1 cup seasoned bread crumbs, divided
3. 1 egg, lightly beaten
4. 1/4 cup finely chopped green onions
5. 1/4 cup finely chopped sweet red pepper
6. 1/4 cup reduced-fat mayonnaise
7. 1 tablespoon lemon juice
8. 1/2 teaspoon garlic powder
9. 1/8 teaspoon cayenne pepper
10. 1 tablespoon butter

Directions

1. In a large bowl, combine the crab, 1/3 cup bread crumbs, egg, onions, red pepper, mayonnaise, lemon juice, garlic powder and cayenne.
2. Divide mixture into eight portions; shape into 2-in. balls. Roll in remaining bread crumbs. Flatten to 1/2-in. thickness.
3. In a large nonstick skillet, cook crab cakes in butter for 3-4 minutes on each side or until golden brown. Yield: 4 servings.

Ingredients:

1 lb. Fully cooked frozen  shrimp, thawed and patted dry

1 small lime

1 small garlic clove, crushed with press

1/2 c. fresh cilantro or parsley leaves, coarsely chopped

1 Tbsp. extra virgin olive oil

1 Tbsp. honey

1 can chunk  pineapple

1 small red onion (about 4 oz.), cut crosswise into 1/2-in.- thick slices

8-10 bamboo skewers

1/8 tsp. salt

Directions:

1. Place shrimp in  pie plate or shallow bowl. From lime, grate 1/2 tsp. peel and squeeze juice; transfer peel and juice to medium serving bowl. Stir in garlic, cilantro, oil and honey.  Stir  pineapple  into bowl with honey mixture. Stir 3 Tbsp. honey mixture into shrimp; set aside remaining honey mixture to use later. Cover shrimp and let stand 15 min., stirring occasionally.

2. Meanwhile, prepare outdoor grill for direct grilling over medium heat or preheat oven to broil  to grill indoors. Thread onion and pineapple  onto 1 or 2 skewers. Thread shrimp onto remaining skewers.

3. Place onion and pineapple on hot grill rack; cover and cook 5 min. Turn onion and pineapple and add shrimp skewers to grill; cover and cook 5-6 min. longer, turning shrimp skewers once, or until shrimp turns opaque throughout and reach an internal temp. of 145°F

If prepared in oven cook under broiler 4-6 in. from heat for 5-6 min. on each side.

4. Transfer pineapple and onions.  to bowl with reserved honey mixture. Remove shrimp from skewers and add to bowl; add salt and stir until well combined.