Honey sundried tomato sole

Ingredients:
1 cup Kraft Sundried Tomato and oregano salad dressing
2 tbsp French's honey mustard
1/4 cup lemon juice
greek spices
4 cups whole wheat spaghettini cooked(or other pasta)
steamed or stir fried vegetables( Iused Arctic gardens Thai veggies)
4-6 sole fillets

1. Bake sole fillets in mixture of 1/2 cup salad dressing, honey mustard and lemon juice
2. cook pasta and stir fry or steam veggies
3. Pour remaining salad dressing over hot pasta and toss
4. Layer with pasta on the bottom, then veggies and sole

Makes 4 servings
SUBSTITUTIONS: Can substitute salmon fillets or chicken breasts and this will work just as well.

Roast Salmon on Greens with Lemon Chive Dressing

4 salmon fillets
3 Tbsp chopped fresh chives or chopped fresh dill
2 Tbsp lemon juice
1 tsp dijon mustard
6 cups mixed baby greens

1. Arrange salmon , skin side down (if there is skin) on baking sheet.
2. In large bowl, whisk together 1/4 cup olive oil, chives, lemon juice, dijon mustard and pinch each salt and pepper; drizzle 2 Tablespoons over fish.
3. Let stand for 10 minutes.
4. Roast at 425 F oven for 10 to 15 minutes or until fish is opaque and flakes easily when tested with fork.
5. Meanwhile, add greens to bowl; toss to coat.
6. Divide among plates; top eash with fillet

Serves 4.

Tuna Veggie casserole

3 cups of uncooked elbow pasta
1 can water packed tuna, drained
1 cup sliced celery
1/3 cup chopped green onions
¼ cup diced green pepper
½ cup diced red pepper
1 can cream of celery soup (or other cream soup of your choice)
½ cup milk
1 cup shredded cheddar
½ cup mayo or miracle whip
Salt and pepper

Cook macaroni according to pkg. directions and drain and rinse with cold water.
In large bowl, combine macaroni, tuna, celery, onion, peppers.
In sauce pan, combine soup and milk and heat until smooth. Add cheese and continue to cook until cheese is melted. Remove from heat and stir in mayo and pepper
Pour sauce over macaroni mixture. Mix well. Pour into a casserole dish that has been sprayed with non-stick spray.
Bake at 350°F, uncovered for 30 minutes

Sweet lemon salmon

4-5 salmon steaks or pieces

Marinade:
1 whole lemon sliced and scored
1/3 cup lemon juice
3 tbsp sweet Indonesian soy sauce (available at Superstore) OR 1 tbsp regular soy sauce
2 tbsp brown sugar
1 tbsp sesame oil (can substitute olive oil but you lose the sesame taste)

Marinade salmon steaks or pieces in a large freezer bag in the marinade for 2 hours. BBQ or grill until done.
Serve with wild rice and steamed green beans

Salmon Tarts

1 can of salmon drain
1 hard boiled egg.
Mash together.
1 stalk celery.
1 green onion finely chopped.
1/4 cup mayo.
salt and pepper to taste.
1 cup grated cheddar (I use mozza).

Then wizz in wizzer machine to blend bones of salmon. Place Pillsbury crescent rolls around muffin tins
Fill cups 2/3 with salmon filling and bake @350 for 20 minutes