Ingredients

1. 6 boneless skinless chicken breast halves (4 ounces each)
2. 3/4 cup prepared pesto, divided
3. 1/2 teaspoon salt
4. 1/4 teaspoon pepper
5. 12 slices Italian bread (1/2 inch thick), toasted
6. 1 jar (12 ounces) roasted sweet red peppers, drained
7. 1/4 pound fresh mozzarella cheese, cut into six slices

Directions

1. Flatten chicken to 1/4-in. thickness. Spread 1 tablespoon pesto over each chicken breast; sprinkle with salt and pepper. Grill chicken, covered, over medium heat for 3-5 minutes on each side or until no longer pink.
2. Spread 3 tablespoons pesto over six slices of toast; layer with red peppers, chicken and cheese. Spread remaining pesto over remaining toast; place over top. Yield: 6 servings.
3. Eliminate the bread to have a low carb dish.

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. 2 beef top sirloin, eye of round or tenderloin steaks (6 ounces each)
2. 1/2 teaspoon salt, divided
3. 1/2 teaspoon pepper, divided
4. 1 tablespoon olive oil
5. 2 tablespoons white wine or chicken broth
6. 1/2 pound fresh mushrooms, sliced
7. 3 tablespoons chopped green onions
8. 1 to 2 tablespoons butter
9. 1 tablespoon Worcestershire sauce
10. 1 teaspoon Dijon mustard

Directions

1. Sprinkle steaks with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, cook steaks in oil over medium-high heat for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Remove and keep warm.
2. Add wine or broth to skillet. Stir in the mushrooms, onions, butter, Worcestershire sauce, mustard, remaining salt if desired and remaining pepper. Bring to a boil; cook and stir for 4-5 minutes or until mushrooms are tender. Serve over steaks. Yield: 2 servings.
3. Adjust accordingly for more servings

Ingredients

1. 1 teaspoon chopped green onion
2. 1 garlic clove, minced
3. 2 tablespoons butter, divided
4. 1 teaspoon Dijon mustard
5. 2 beef tenderloin steaks (1 inch thick and 6 ounces each)
6. 1/8 teaspoon salt
7. 1/8 teaspoon pepper
8. 1 tablespoon lemon juice
9. 1-1/2 teaspoons Worcestershire sauce
10. 1 tablespoon minced chives
11. 1 tablespoon minced fresh parsley

Directions

1. In a skillet, saute onion and garlic in 1 tablespoon butter and mustard until tender. Rub both sides of steaks with salt and pepper; add to skillet. Cook for 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Remove steaks and keep warm.
2. Add the lemon juice, Worcestershire sauce, chives and remaining butter to the skillet; cook and stir over medium heat for 2 minutes. Pour over steaks. Sprinkle with parsley. Yield: 2 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. 2 medium unpeeled lemons, quartered
2. 1 medium unpeeled orange, quartered
3. 1/2 cup vegetable oil
4. 1 garlic clove, minced
5. 1 beef top sirloin steak (about 2-1/2 pounds and about 1-3/4 inches thick)

Directions

1. In a skillet, cook the lemon and orange wedges in oil over medium heat for 10-15 minutes, stirring often. Add garlic; cook and stir 1-2 minutes longer. Place steak in a shallow glass baking dish; pierce meat every inch with a fork. Pour citrus mixture over meat; turn to coat. Cover and refrigerate overnight, turning three or four times.
2. Drain and discard marinade. On a covered grill over medium-hot heat or in med.-hot oven, cook steak for 9-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Yield: 6-8 servings.

Ingredients

1. 1 package (8 ounces) fat-free cream cheese
2. 1/3 cup apple jelly, warmed
3. 1 tablespoon prepared horseradish
4. 1-1/2 teaspoons ground mustard
5. 1/3 cup apricot spreadable fruit
6. Assorted crackers

Directions

1. Place cream cheese on a serving plate. In a small microwave-safe bowl, heat jelly until warmed. Stir in horseradish and mustard until blended. Stir in spreadable fruit; spoon over cream cheese. Serve with crackers. Refrigerate leftovers. Yield: 1-1/3 cups.