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.

Creamy Pasta and Cabbage Salad

Ingredients
1 1/2 c. (uncooked) corkscrew macaroni
1/2 c. plain low fat yogurt
1/3 c. reduced calorie creamy Italian salad dressing
1 tbsp. grated Parmesan cheese
1 sm. clove garlic, minced (optional)
2 c. mixed shredded cabbage and carrots
1 med. cucumber, chopped
1 med. tomato, seeded and chopped
Lettuce leaves (optional)

Preparation:
Cook macaroni according to package directions. Drain, rinse under cold running water. Drain well. In a small bowl stir together yogurt, salad dressing, parmesan cheese and garlic. In a large bowl toss together macaroni, salad dressing mixture, cabbage and carrots, cucumber,r and tomato. Cover; quick chill in the freezer for 10 minutes. Serve atop lettuce if desired. makes 6 servings. Nutrition information per serving: (131 cal., 3 g. fat, 2 mg. chol., 155 mg. sodium.)

Lemon Strawberry Cake Roll

Ingredients
5 eggs, separated
2 tbsp. lemon juice
3/4 c. flour
1 tsp. baking powder
2 tbsp. water
1/2 tsp. dried lemon peel
24 pkts. Equal–FILLING:–1 pkt. low calorie whipped topping mix
1/2 c. skim milk
4 oz. low calorie cream cheese (soften)
4 pkts. Equal
1 c. chopped strawberries

Preparation:
Beat egg yolks, water and lemon juice until thick and lemon colored. Gradually beat in lemon peel. Fold in flour and baking powder. Beat egg whites until stiff, but not dry peaks form. Fold into lemon mixture. Spread batter onto wax paper lined 11 x 15 inch jelly roll pan, sprayed with nonstick coating. Bake in preheated 400 degree oven 10 to 12 minutes. Remove from pan immediately and place on clean kitchen towel that has been dusted with 12 pkg. Equal. Remove wax paper and sprinkle remaining 12 pkg. of Equal over cake. Roll up jelly roll fashion, starting with shorter side. Cool cake then unroll, prepare filling and use as directed Prepare whipped topping mix according to package directions, using skim milk instead of water. Beat topping with cream cheese and equal until smooth. Fold in strawberries. Spread mixture over unrolled cake leaving about 1/2 to 1 inch margin around edges. Roll up cake with filling and refrigerate until ready to serve. Slice with serrated knife.

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.

Spicy Baked Chicken

Ingredients
1 fryer, cut up or 6 breasts
Seasoned salt
Paprika
Salt and pepper

Preparation:
Remove skin from chicken. Place chicken pieces in baking dish. Sprinkle generously with seasoned salt, paprika, salt and pepper. Cover dish tightly with foil. Bake at 375 degrees for 45 to 60 minutes. Serve with steamed mixed vegetables and baked potatoes.

Corn Souffle

Ingredients
3 tbsp. butter
3 tbsp. flour
1 tsp. salt
1 tbsp. sugar
1/2 c. light cream or half & half
3/4 c. milk
12 oz. whole corn
3 eggs, beaten

Preparation:
Lightly grease 1 quart casserole. Melt butter in saucepan. Remove from heat, stir in flour, salt, and sugar. Cook until smooth and thick. Stir in corn, then eggs. Bake at 350 degrees for 1 1/2 hours.