Soy Ginger Mahi Mahi

3 Tbsp honey
3 Tbsp soy sauce
3 Tbsp balsamic vinegar
1 tsp fresh grated ginger root
1 clove garlic, crushed
2 tsp olive oil
4 (6 oz) mahi mahi fillets
salt and pepper to taste
1 Tbsp veggie oil

In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil.  Season fish with salt and pepper and place them in the dish.  Place skin side down.  Cover and refrigerate for 20 minutes to marinate.  Heat veggie oil in a large skillet over medium high heat.  Remove fish from dish and reserve marinade.  Fry fish for 4-6 minutes per side.  Pour reserved marinade into skillet and heat over medium heat until the mixture reduces to glaze consistency.  Spoon glaze over fish and serve immediately

Creamy Italian Chicken Pizza

Pizza crust

2 cups creamy Italian salad dressing

3 cups shredded cooked chicken

2 yellow bell peppers, seeded and thinly sliced

2 cups grape tomatoes, cut in half

3 Tbsp olive oil

1/2 tsp salt, 1/4 tsp pepper

2 cups shredded mozzarella cheese

1 cup freshly grated Parm cheese

1/2 cup chopped fresh basil

Preheat oven to 425 degrees.  Place each crust on a foil lined baking sheet and spread 1 cup dressing over each crust.  Toss together chicken, bell peppers, tomatoes, oil, salt and pepper.  Divide between pizzas.  Sprinkle cheeses over pizzas.  Bake 16 minutes or until cheese melts and crust is golden.  Sprinkle with basil

Mediterranean Veggie Sandwiches

3 Large Zucchini cut lengthwise into thick slices
1 Large Red Onion, cut into 6 Thick slices
1/4 cup olive oil divided
1/2 tsp salt, 1/4 tsp pepper
2 cloves garlic, minced
1 tsp grated lemon rind
3/4 cup mayonnaise
1 1/2 loaves ciabatta bread, halved lengthwise
11/2 cups shredded mozzarella chese
18 Large Fresh basil leaves
1 15oz jar roasted red and yellow bell peppers, drained

Preheat broiler.  Brush zucchini and onion with 2 Tbsp oil and sprinkle with salt and pepper on a baking sheet.  Broil veggies 5-6 minutes per side or until charred.  Stir garlic and lemon rind into mayonnaise.  Brush cut sides of bread tops, and assemble sandwiches with charred veggies, basil leaves, and roasted red peppers.

Roasted Balsalmic Chicken with Horsy sauce

8 boneless skinless chicken breast halves
salt and pepper
1/3 c balsamic vinegar
2 Tbsp Dijon mustard
4 cups rice
1 cup milk
1/2 tsp garlic powder
1/2 cup sour cream
2 Tbsp prepared horseradish

Preheat overn to 400 degrees.  Coat large baking sheet with cooking spray.  Season chicken all over with salt and pepper.  Arrange on baking sheet.  In a small bowl whisk together balsamic vinegar and mustard.  Brush mixture all over chicken.  Roast chicken for 25 min.  Cook rice according to package directions.  In a small saucepan over medium heat, combine milk and garlic powder.  Scald milk by heating until tiny bubbles appear around the edges of the pan.  Transfer mixture to a blender and add sour cream and horseradish.  Process until blended and foamy.  Serve chicken with horseradish over top.

Lentil Soup

2 Tbsp olive oil
1 medium onion, chopped
2 carrots peeled and chopped
2 celery stalks chopped
2 garlic cloves chopped
salt and freshly ground black pepper
1 14 oz can diced tomatoes
1 pound lentils
11 cups chicken broth
4-6 thyme springs (fresh)
2/3 cup dried elbow pasta
1 cup shredded Parmesan

Heat oil in a heavy large pot over medium.  Add onions, carrots and celery.  Add garlic, salt and pepper and sauté until veggies are tender 5-8 min.  Add tomatoes with juice.  Simmer until juice evaporates a little and tomatoes break down, stirring occasionally (8 min).  Add lentils and mix to coat.  Add broth and stir.  Add thyme sprigs bring to a boil over high heat.  Cover and simmer over low heat until lentils are almost tender (30 min).  Stir in pasta.  Simmer until pasta is tender 8 min, Season with salt and pepper to taste.  Serve in bowls, sprinkle with Parmesan

Spicy Black Bean Soup

2 Tbsp olive oil
1 1/2 cup chopped onion
2 cloves garlic
1 cup chopped green peppers
1 cup chopped red pepper
1 Tbsp cumin
1tsp cayenne
6 cups chicken stock
2 cans black beans drained
 salt
pepper
 cheddar cheese
sour cream

Cook veggies in pan with olive oil.  Add seasoning, stock and black beans.  Cook 25 minutes.  Pour 1/2 into blender, blend.  Mix blended soup with unblended soup.  Garnis with cheese and sour cream.

Broiled Fish Fillets

8 fish fillets
salt
paprika
1/4 cup lemon juice
1/2 cup melted butter
1/4 cup chopped parsley

Place fillets on a well greased baking sheet.  Sprinkle with salt and paprika.  Drip lemon juice and butter generously over fish.  Broil about 6 inches from heat for about 10 minutes for each 1 inch of thickness.  Basting once with lemon and butter.  When fish is firm and flakes easily, remove from broiler.  Baste again with lemon and butter.  Garnish with parsley and serve immediately