Tuna Pasta Salad

Ingredients
1 pkg. frozen broccoli, chopped
1 can water packed tuna, drained
2 c. spiral colored noodles
1/4 c. onions, chopped
1/4 c. bell pepper, chopped
Salt and pepper to taste
1/2 c. mayonnaise (lite)
Preparation:
Boil noodles in an extra amount of water until tender. As you drain the noodles, pout the hot water over the broccoli and set aside. In another bowl, mix onion, pepper, tuna, and noodles. Add mayonnaise, salt and pepper. Drain and squeeze liquid from broccoli and add to mixture. Spoon salad onto a lettuce leaf and add a tomato slice.

Spanish Tuna Loaf

Ingredients
2 (12 1/2 oz.) tuna (drained and flaked)
1 1/2 c. fresh bread crumbs
1/2 c. mayonnaise
1/4 c. onion, chopped
1/4 c. celery, chopped
1/4 c. bell pepper, chopped
3 tbsp. fresh lemon juice
2 eggs
2 tbsp. paprika1 (14 1/2 oz.) stewed tomatoes
3 tbsp. fresh lemon juice
2 tsp. cornstarch
1 tsp. Worcestershire sauce
1/4 tsp. sugar
1/8 tsp. Tabasco
Preparation:
Mix all together. Bake in shallow greased baking dish at 350 degrees for 40 minutes. Serve with following Spanish sauce or commercial Picante. Combine. Bring to a boil. Reduce heat and simmer for 5 minutes. (Makes 2 cups.)

Oven Poached Haddock

Ingredients
2 lb. Haddock, cut in 6 serving portions
3 tomatoes, sliced
Juice of 1 lemon
1 tsp. parsley, chopped
Pinch thyme
1 bay leaf
1/2 tsp. sugar
Salt and pepper to taste
Preparation:
Combine all ingredients except tomatoes and fish. Marinate fish in mixture for 3 to 4 hours in refrigerator. Place fish in baking dish and pour marinate over fish. Cover with tomato slices. Salt and pepper lightly and place in preheated oven at 350 degrees for 40 minutes. 80 calories per serving.

Oven Fried Catfish

Ingredients
1/2 c. crushed corn flakes
1/8 tsp. onion powder
1/2 tsp. celery salt
1/8 tsp. paprika
Dash pepper
1 lb. catfish or other fish fillet
1 tbsp. plus 1 tsp. skim milk
Preparation:
Combine corn flakes and seasonings. Dip fish in milk and roll in corn flakes. Place in non stick baking pan. Bake at 350 degrees for 25 minutes until brown.

Turkey Meatballs and Rice

Ingredients
1 lb. ground turkey
2 eggs, slightly beaten
1 1/2 tsp. chili powder
1 tsp. salt
1/4 tsp. pepper
1 (16 oz.) can stewed tomatoes
1 lg. onion, sliced thin and separated
1 lg. green pepper, chopped
7 oz. uncooked instant rice
Preparation:
Mix ground turkey, eggs, chili powder, salt and pepper. Shape into 1 1/2 to 2 inch balls. Place in a 2 quart casserole dish. Microwave on high until meatballs are set and lose pink color. Rearrange meatballs after half the cooking time. Stir in remaining ingredients, cover. Microwave on high until mixture is bubbly and onions are tender. Let stand until rice is tender. Makes 7 servings.

Lemon Fish Fillets

Ingredients
4 fresh or frozen flounder fillets or other fish fillets with skin removed, about 1 1/2 lb.
Olive Oil, enough to cover skillet bottom
1 to 2 tbsp. frozen lemonade concentrate
1 lg. egg white, beaten
1 c. corn meal
Preparation:
Use large skillet with bottom covered with oil. Add 1 tablespoon lemonade concentrate (1 to 2 according to taste) to beaten egg white. Beat until well mixed. Roll fillet in egg white and lemonade mixture. And then roll in corn meal. Place in hot, oiled skillet and fry until brown. Turn and brown. fry only a few minutes or if you prefer, place fillets in covered baking dish and bake at 350 degrees for 20 to 25 minutes. Serve with tartar sauce.

Bean Pie

Ingredients
2 cups Navy Beans (cooked)
4 Eggs
1 14 oz. can evaporated milk
1 stick butter
1 teaspoon nutmeg
1 teaspoon cinnamon
2 T. Flour
2 cups Sugar
2 T. Vanilla
Preparation:
Cook beans until soft. Preheat oven. to 350 degrees.

In electric blender, blend beans, butter, milk, eggs, nutmeg and flour about 2 minutes on medium speed. Pour mixture into a large mixing bowl. Add sugar and vanilla. Mix well. Pour into pie shells. Bake about one hour. until golden brown. Makes 2 or 3 Bean Pies.

Mexicali Pork Chop Casserole

Ingredients
Spray nonstick skillet
1 lg. onion, halved & thin sliced
1/2 med. green pepper, chopped*
1/2 med. red pepper, chopped*
1 can low sodium tomatoes, drained & chopped
1 c. frozen whole kernel corn, thawed & drained
1/4 tsp. dried marjoram, crumbled
4 lean pork chops, trimmed of ALL fat
Preparation:
Quick and Easy *May use 1 green pepper, red adds color. Oven at 350 degrees. 1. Saute onion and peppers and cook about 5 minutes, uncovered. Add tomatoes, corn and marjoram, raise heat and cook uncovered 5 minutes longer. Pour into 1 1/2 quart casserole.
2. In same skillet cook pork chops 2 minutes on each side. Lay chops on top of vegetable mixture.
3. Cover with foil and bake 12-15 minutes or until chops are done.