Beginner Cook - Meal W/ Sides

Grilled Fish with Pineapple Salsa

1 can (20 ounces) pineapple chunks, drained
1/4 cup drained chopped pimiento
1 small red onion, finely chopped (about 1/4 cup)
1 jalapeño pepper, seeded and chopped
1/4 cup Crisco® vegetable oil
3 tablespoons rice wine vinegar
2 tablespoons packed dark brown sugar
1/2 teaspoon ground black pepper
6 firm fish fillets (salmon, flounder or halibut) (about 1 1/2 pounds)

Stir the pineapple, pimiento onion, jalapeño pepper, 2 tablespoons oil, the vinegar, brown sugar and 1/4 teaspoon black pepper in a nonmetallic bowl. Cover and refrigerate for 30 minutes.

Brush the fish with the remaining oil. Sprinkle with the remaining black pepper.

Lightly oil the grill rack and heat the grill to medium. Grill the fish for 5 minutes or until it flakes easily when tested with a fork, turning the fish over carefully once halfway through grilling. Serve the fish with the pineapple salsa.

Nutrition Facts

Calories 411
Total Fat 25g
Saturated Fat 4g
Cholesterol 84mg
Sodium 513mg
Total Carbohydrates 14g
Dietary Fiber 1g
Protein 33g
Vitamin A 13%DV
Vitamin C 71%DV
Calcium 3%DV
Iron 6%DV


*Tuscan Shrimp Salad with Toast Points

2 tablespoons lowfat balsamic vinaigrette salad dressing
1/4 cup each chopped fresh parsley and basil
1 teaspoon minced garlic
4 ounces thawed frozen cooked deveined medium shrimp (about 12)
1/2 cup chopped plum tomato
2 cups mixed salad greens
2 slices Pepperidge Farm® Whole Grain 15 Grain Bread, toasted and cut diagonally into quarters

Stir the dressing, parsley, basil and garlic in a medium bowl. Add the shrimp and tomatoes and toss to coat. Cover and refrigerate for 30 minutes.

Arrange the salad greens on 2 plates. Divide the shrimp mixture between the plates. Tuck 4 bread quarters, point-side-out, around the greens on each plate.

Nutrition Facts

Calories 212
Total Fat 4g
Saturated Fat 1g
Cholesterol 111mg
Sodium 439mg
Total Carbohydrates 24g
Dietary Fiber 5g
Protein 17g
Vitamin A 41%DV
Vitamin C 41%DV
Calcium 11%DV
Iron 22%DV

OR

*Legendary Twice-Baked Potatoes

4 hot baked potatoes
1 cup shredded smoked Gouda cheese
OR shredded Monterey Jack cheese
1/2 cup sour cream
1/3 cup Pace® Picante Sauce
1/4 cup diced cooked bacon
2 green onions, chopped (about 1/4 cup)
1 jar (16 ounces) Pace® Chunky Salsa

Cut the potatoes into lengthwise halves. Scoop out the inside of the potatoes and place in a medium bowl. Set the potato skins aside.

Stir 3/4 cup cheese, sour cream, picante sauce, bacon and onions into the bowl. Mix well. Spoon the mixture into the potato skins and place on a baking sheet.

Broil until they're browned. Sprinkle with the remaining cheese. Broil until the cheese is bubbly. Top with the salsa.

'Love for Peace and have a conscious when you do it.' - Tiya