Coconut Milk Tilapia

Prep time: 12 min
Cook time: 12 min
Serves: 4

Ingredients:
Canola oil
4 tilapia fillets
Salt
1 (1-inch) piece fresh ginger,peeled and grated
1 lemon, zested and juiced
1/2 pound snow peas
4 small red potatoes, quartered sliced into 1/4-inch pieces
1 cup coconut milk
4 brown paper bags

Directions:
1. Preheat oven to 350 degrees F

2. Soak 4 small brown paper bags in canola oil until saturated. Scrape off excess oil and set aside.

3. Season fillets with salk, grated ginger, lemon zest and juice. Top each with about 5 or 6 snow peas and 1 of the thinly sliced potatoes. Transfer each fillet into 1 of the bags and pour about 1/4 cup of the coconut milk into each bag. Fold well to seal in juice and steam.

4. Place onto 2 rimmed baking sheets and bake until bags are puffed and fish and potatoes are tender, about 10 -15 minutes.

5. Serve immediately at the table in the puffed bags. Tear open.

Thai Steamed Mussels

Prep time: 20 minutes
Cook time: 10 minutes
Serves: 6

Ingredients:
5 pounds fresh mussels, scrubbed and debearded
1/3 cup fresh lime juice
1 (13.5 ounce) can unsweetened coconut milk
1/3 cup dry white wine (I substitute this with chicken broth)
1 1/2 tablespoons Thai red curry paste
1 1/2 tablespoons minced garlic
1 tablespoon Asian fish sauce
1 tablespoon sugar (I substitute this with 1 tbs Splenda)
2 cups chopped fresh cilantro

Directions:
1. In a large stock pot, combine the lime juice, coconut milk, wine, curry paste, garlic, fish sauce and sugar. Stir to dissolve sugar and curry paste and bring to a boil over high heat. Boil 2 minutes then add mussels. Cover and cook, stirring occasionally, until mussels are opened, 5 to 8 minutes.

2. Remove from the heat and discard any unopened mussels. Pour mussels and liquid into a serving dish and toss with cilantro.

Shrimp & Mushroom Linguini with Creamy Cheese Herb Sauce

Prep time: 15 minutes
Cook time: 15 minutes
Serves: 4

Ingredients:
1 (8 ounce) package linguini pasta
2 tablespoons butter
1/2 pound fresh mushrooms, sliced
1/2 cup butter
2 cloves garlic, minced
1 (3 ounce) package cream cheese
2 tablespoongs chopped fresh parsley
3/4 teaspoon dried basil
2/3 cup boiling water
1/2 pound cooked shrimp

Directions:
1. Bring a large pot of lightly salted water to a boil. Add linguini, and cook until tender, about 7 minutes. Drain.

2. Meanwhile, heat 2 tablespoons butter in a large skillet over medium-high heat. Add mushrooms; cook and stir until tender. Transfer to a plate.

3. In the same pan, melt 1/2 cup butter with the minced garlic. Stir in the cream cheese, breaking it up with a spoon as it melts. Stir in the parsley and basil. Simmer for 5 minutes. Mis in boiling water until sauce is smooth. Stir in cooked shrimp and mushrooms, and heat through.

4. Toss linguini with shrimp and serve.

Salmon with Mushrooms, Tomatoes & Spinach

Prep Time:10 min
Cook Time:25 min
Serves: 4

Ingredients:
4 salmon fillets (4 oz. each)
2 cups chopped fresh spinach
1 cup sliced mushrooms
1 medium tomato, chopped
1/3 cup KRAFT Sun-Dried Tomato Dressing

Directions:
1. PLACE salmon fillets, skin sides down, in 13x9-inch baking dish sprayed with cooking spray.

2. MIX remaining ingredients until well blended; spoon over salmon.

3. BAKE at 375°F for 20 to 25 minutes or until salmon flakes easily when tested with fork.

Lemon Garlic Tilapia

Prep time: 10 minutes
Cook time: 30 minutes
Serves: 4

Ingredients:
4 tilapia fillets
3 tablespoons fresh lemon juice
1 tablespoon butter, melted
1 clove garlic, finely chopped
1 teaspoon dried parsley flakes
Pepper to taste

Directions:
1. Preheat oven to 375 degrees F (190 degrees C). Spray a baking dish with non-stick cooking spray.

2. Rinse tilapia fillets under cool water. Pat dry with paper towels.

3. Place fillets in baking dish. Pour lemon juice over fillets then drizzle melted butter on top. Sprinkle with garlic, parsley, & pepper.

4. Bake in oven for 30 minutes or until fillets are white and flakes when pull apart with a fork.