Portion Size: 4 oz. plus 1 tablespoon sauce

Ingredients: Yields: 8 servings

Ingredients	Notes:
4 cups, water packed salmon, drained and flaked	May use fresh boneless skin less salmon
1 1/2 cup seasoned bread crumbs
1/2 cup green onions	Wash, trim and finely chop (including green tops)
1/4 cup chopped, drained pimiento
2 eggs
1 cup nonfat milk
1 teaspoon grated lemon peel
2 tablespoons oil
Lemon slices (optional)
4 cups, water packed salmon drained and flaked
Sauce: 2 Tablespoons margarine or butter 2 Tablespoons flour 1/2 Cup low sodium chicken broth 2 Tablespoons lemon juice 1/2 Teaspoon dill weed

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a large bowl toss together salmon, breadcrumbs, onions and pimiento.
2	In a small bowl beat together egg and milk; stir in lemon peel.  Stir into salmon mixture; toss until moistened.
3	With lightly flour hands, shape mixture into 16 four-inch patties.
4	In a large skillet heat oil.
5	Sauté patties, a few at a time, until golden brown on both sides, about 3 minutes per side	Cook until internal temperature reaches 165° F for 15 seconds. Keep warm.
6	For sauce, in a small saucepan, melt margarine
7	Add flour and stir. Add broth, lemon juice, and dill
8	Heat to boiling
9	For each serving, spoon over sauceTop with lemon slices

Recipe Name: Salmon Cakes with Red Pepper Sauce

Recipe Category: Dinner Entrée

Portion Size: 4 oz. 

Ingredients: Yields: 8 servings

Ingredients	Notes:
½ cup light mayonnaise
¼ cup fresh chives	Wash, trim and chop
2 tablespoons fresh parsley	Wash, trim and mince
1 tablespoon lemon juice
½ teaspoon paprika
2 ½ cups canned salmon or fresh diced	Drained, and measured
½ cup bread crumbs
RED PEPPER SAUCE:
1/2 cup sweet red pepper	Wash, trim and finely chop
1/4 cup green onions	Wash, trim and finely chop (including green tops)
1/4 cup Dijon mustard
1/4 cup light mayonnaise
1/4 cup light sour cream
2 tablespoons red onion	Wash, peeled and minced
2 teaspoons parsley flakes
1 tablespoon lemon juice
¼ teaspoon salt
¼ teaspoon pepper
3 tablespoons olive oil
8 Lemon wedges	(optional garnish)

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a large bowl, combine mayonnaise, chives, parsley, lemon juice, paprika, pepper, salmon and bread crumbs; mix well.
2	Shape 1/4 cup full of salmon mixture into patties.
3	Meanwhile, for sauce, in a blender of food processor, combine the red pepper, onions, mustard, mayonnaise, sour cream, onion, parsley, honey, lemon juice, salt and pepper; cover and process until finely chopped.	Refrigerate until serving.
4	In a large skillet, heat ½ oil to medium high heat.
5	Place half of the salmon cakes in skillet.	Cook over medium heat for 5 minutes on each side or until lightly browned (carefully turn the delicate cakes over)
6	Repeat with remaining  oil and salmon cakes. Serve with sauce and lemon wedges.	Cook until internal temperature reaches 145° F for 15 seconds.

Recipe Name: Salmon Chowder 

Recipe Category: Dinner Entrée

Portion Size:  2 cups  

Ingredients: Yields: 8 servings

Ingredients	Notes:
4 Cups canned salmon drained and flaked (water packed)	May use fresh salmon
2 tablespoons olive oil
1 large onion, chopped	Wash, peel and chop
Dash of cayenne pepper	Optional
1 cup celery, diced	Wash, trim and dice
1 cup carrots	Wash, peel and dice
1/2 teaspoon salt
2 bay leaves
3 cloves, garlic minced	Or 1 teaspoon garlic powder
2 (14 oz.) can diced tomatoes	Use Low-sodium canned tomato
4 cups low sodium chicken broth
3 cups red potatoes	Wash, trim and dice. (may leave on peel)
2 cups frozen corn kernels
1/4 cup parsley flakes	Wash, trim and chop. Or use 2 tablespoons dried

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a large saucepan, over medium heat, add the oil.
2	When the oil is hot, stir in the onions, celery, and carrots.
3	Season the vegetables with salt, cayenne, and bay leaves. Saute for 6 minutes, or until the vegetables are soft and tender. Stir in the chicken broth and tomatoes and bring up to a boil. Add the potatoes and corn.	Simmer for 15 minutes, or until the potatoes are fork tender
4	Add the salmon and simmer the soup for 5 minutes. Remove bay leaf. Stir in the parsley and ladle the soup into serving bowls.	Cook until internal temperature reaches 165° F for 15 seconds.

Recipe Name: Salmon Leek Casserole 

Recipe Category: Dinner Entrée

Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
1 lb.  Noodles or pasta	May use whole grain noodles or pasta
4 cups canned salmon water packed, drained, flaked
2 tablespoons olive oil
2 tablespoons flour
2 garlic cloves, minced
4 large leeks	Wash, trim and slice thin
3 cups nonfat milk
1 (8oz.) light cream cheese softened
2 tablespoons Dijon mustard
1/4 cup fresh lemon juice
1 teaspoon lemon zest
1 cup grated low fat shredded Monterey jack cheese
1/4 cup bread crumbs

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Preheat oven to 350 degrees
2	Cook noodles according to the directions on the package
3	Heat oil in large skillet over medium heat  Add leeks	Cook until leeks are tender
4	Sprinkle with flour
5	Gradually stir in milk	Cook 5 minutes stirring constantly
6	Stir in cream cheese, and mustard
7	Remove from heat and stir in noodles, lemon juice, zest, salmon and half of the cheese
8	Spray baking dish with nonstick cooking spray
9	Add mixture to baking dish
10	Top with remaining cheese and bread crumbs
11	Bake in 350 degree oven uncovered for 20-30 minutes until hot	Cook until internal temperature reaches 165° F for 15 seconds.

Recipe Name: Salmon Loaf 

Recipe Category: Dinner Entrée

Portion Size: 3 oz. 

Ingredients: Yields: 8 servings

Ingredients	Notes:
1/2 cup finely chopped onion	Wash, peel and chop
2 teaspoons dried dill weed
1/4 teaspoon pepper
2 tablespoons olive oil
3 eggs, beaten
1 cup bread crumbs
½ cup red bell pepper	Washed, trimmed and diced
1/2 cup milk
4 cups salmon, drained and broken into chunks (water packed)	Canned
8 oz. low fat cheddar cheese

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a saucepan cook onion, dill weed, and pepper in olive oil till onion is tender.
2	Combine egg, bread crumbs, milk, and onion mixture.
3	Add salmon and peppers; mix well.
4	Shape into a loaf in a greased shallow baking pan.
5	Bake in a 350 degree oven for 30 to 35 minutes. Top with cheese	Cook until internal temperature reaches 165° F for 15 seconds.

Recipe Name: Salmon Muffin Melt 

Recipe Category: Dinner Entrée

Portion Size: 3 oz. 

Ingredients: Yields: 8 servings

Ingredients	Notes:
4 cups salmon	(drained water packed)
1/2 cup light mayonnaise
1 (8 oz.) light cream cheese	softened
1/2 cup celery, diced	Wash, trim and dice
8 green onions	Wash, trim and slice with green tops
8 oz. low fat shredded cheddar cheese
8 English Muffins

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a medium sized bowl, combine salmon, mayonnaise, cream cheese and celery.
2	Spilt muffins in half. Top with salmon saladSpread and flatten.
3	Top with cheddar cheese and green onions  Bake in a 400 degree oven 10 to 12 minutes	Cook until internal temperature reaches 165° F for 15 seconds.

Recipe Name: Salmon Noodle Casserole 

Recipe Category: Dinner Entrée

Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
1 lb. noodles	May use whole grain noodles or pasta
4 cups canned salmon	Water packed, drained, flaked.
2 tablespoons olive oil
2 tablespoons flour
2 garlic cloves, minced	Wash, peel and mince
1 large onion, chopped	Wash, peel and chop
1 cup carrots	Wash, peel, trim and dice.
1 cup celery, diced	Wash, trim and dice
3 cups nonfat milk
1 (8oz.) light cream cheese	softened
2 tablespoons Dijon mustard
1 cup frozen peas
1 cup grated Parmesan Cheese
1/4 cup bread crumbs

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Preheat oven to 350 degrees.
2	Cook noodles according to the directions on the package.
3	Heat oil in large skillet over medium heat. Add garlic, onion, carrots and celery. Cook until carrot is tenderSprinkle with flour.
4	Gradually stir in milk; Cook 5 minutes stirring constantly.
5	Stir in cream cheese, and mustard.
6	Remove from heat and stir in noodles, peas and half of the parmesan. Stir salmon
7	Spray baking dish with nonstick cooking sprayAdd mixture to baking dish
8	Top with remaining cheese and bread crumbs Bake in 350 degree oven uncovered for 20-30 minutes until hot	Cook until internal temperature reaches 165° F for 15 seconds.

Recipe Name: Salmon Patties with Cheese Sauce 

Recipe Category: Dinner Entrée

Portion Size: 4 oz. patty with 2 tablespoons sauce 

Ingredients: Yields: 8 servings

Ingredients	Notes:
4 cups canned salmon, drained and flaked	May use fresh boneless skinless salmon
1 cup bread crumbs	May use whole grain bread crumbs
1/2 cup minced onion	Wash, peel and dice
3 Eggs, beaten
2 tablespoons lemon juice
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup nonfat milk
2 tablespoons Dijon mustard
Sauce: ¼ c. margarine ¼ c. flour ¼ teaspoon paprika ½ teaspoon dry mustard 2 cups nonfat milk 1 cup shredded low fat Swiss Cheese ½ cup shredded low fat Cheddar Cheese Salt and Pepper to taste

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Preheat oven to 350 degrees
2	Combine salmon, bread crumbs, onions, eggs, salt, lemon juice, milk, mustard and pepper.
3	Form these ingredients into 8 patties
4	Place into baking dish sprayed with nonstick vegetable dish. Bake for about 45 minutes.	Cook until internal temperature reaches 165° F for 15 seconds.
5	For sauce: melt margarine in medium saucepan over low heat.
6	Stir in flour.  Pour in milk. Add paprika, and mustard
7	Cook stirring constantly until thickened.  Stir in cheeses.
8	Heat until melted and well blended

Recipe Name: Salmon with Almonds and Herbs 

Recipe Category: Dinner Entrée

Portion Size: 4 oz. 

Ingredients: Yields: 8 servings

Ingredients	Notes:
8 (5oz.) Fresh or Frozen skinless salmon fillets	May use other fresh fish types.
1/2 cup light mayonnaise
2 Slices Whole Wheat Bread, torn
½ cup sliced almonds
¼ cup snipped fresh basil	0r 2 Tablespoons dried basil, crushed
¼ cup onion	Wash, peel and chop fine.
2 tablespoon snipped fresh parsley	or 1 Tablespoon dried parsley
½ teaspoon salt
2 cloves garlic, minced
¼  cup lemon Juice
½ teaspoon black pepper

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Preheat oven to 400 degrees F.
2	Coat a shallow baking pan with nonstick cooking spray.
3	Combine bread, almonds, snipped or dried basil, onion, parsley, salt and salt and garlic in a food processor until coarsely chopped.
4	Place fish in baking dish.  Drizzle with lemon juice.  Spread mayonnaise on each piece of fish.
5	Gently pat some of the  dry mixture on top of each piece of fish.
6	Bake uncovered for 10-12 minutes or until fish flakes easily when tested with a fork	Cook until internal temperature reaches 145° F for 15 seconds.

Recipe Name: Salmon Pasta with Creamy Linguine 

Recipe Category: Dinner Entrée

Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
1 lb. linguine	May use whole grain linguine
4 cups canned salmon	water packed, drained, flaked. May use fresh tuna
1/4 cup unsalted butter
1/4 cup all-purpose flour
1 tablespoon olive oil
6 garlic cloves, minced	Wash, peeled and minced
1 1/2 cup fresh sliced mushrooms	Wash, trim and slice
1 cup celery, diced	Wash, trim and dice
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons parsley flakes
1 cup Parmesan cheese

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Bring a pot of water to a boil. Cook linguine until al dente, about 9 minutes, or as package directs. Reserve 1/2 cup of cooking water; drain pasta
2	Melt butter in a small pan over medium-low heatSprinkle in flour and cook, stirring, until thickened but not browned, about 2 minutes .Whisk in milk and continue to whisk until sauce is thick enough to coat the back of a spoon, about 3 minutes. Season with salt and pepper. Remove from heat
3	Warm oil in a large skillet over medium-high heatAdd garlic and cook, stirring, until golden, about 1 minuteAdd mushrooms and sauté until they release their liquid and begin to turn golden, about 5 minutesAdd onion, celery and cook, stirring, until vegetables are tender, about 5 minutes longer
4	Stir sauce and reserved pasta water into vegetable mixture and cook, stirring, until heated through, about 5 minutesReduce heat to medium-low, add salmon, breaking it up, and cook until warmed through, about 2 minutesSeason with salt and pepperToss linguine with sauce, sprinkle with parsley and Parmesan cheese, and serve hot	Cook until internal temperature reaches 165° F for 15 seconds.

Recipe Name: Salmon with Fettuccini or Tuna with Fettuccini

Recipe Category: Dinner Entrée

Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
4 Cups canned salmon or tuna, drained and flaked	(water packed) May use fresh salmon or tuna
1 lb. package fettuccine	May use spinach fettuccine or whole grain fettucine
1 1/2 cups nonfat milk
1 (8 oz.) fresh sliced mushrooms
2 tablespoons olive oil
2 tablespoon flour
1/2 cup low sodium chicken broth
1 cup grated parmesan cheese
1 tablespoon parsley flakes
2 teaspoons dried dill weed	(Optional)
1/2 teaspoon salt
1/8 teaspoon black pepper

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Cook pasta according to the directions on package
2	Meanwhile, prepare sauce. In a large pan, melt oil over medium heat. Add onion and mushrooms; Cook until onion is tender. Reduce heat to low, and stir in flour. Remove from heat.
3	Stir into cooked vegetables, the milk mixture and broth.
4	Return pan to heat, and bring to a boil, stirring frequently.
5	Reduce heat, and simmer for 2 minutes.
6	Cut into salmon into chunks; stir into the sauce. Stir in Parmesan cheese, parsley, and dill. Season with salt and pepper to taste, and heat though. Serve over hot pasta. Toss to coat.	Cook until internal temperature reaches 165° F for 15 seconds.

Recipe Name: Salmon with Mango Salsa

Recipe Category: Dinner Entrée

Portion Size: 4 oz.  with 2 tablespoons salsa

Ingredients: Yields: 8 servings

Ingredients	Notes:
8 (5oz.) Fresh or Frozen skinless salmon fillets	May use other fresh or frozen fish.
3 tablespoons olive oil
1 small red onion, diced	Washed, peeled and diced
2 cloves garlic, peeled and minced	Washed, peeled and minced
1 avocado, peeled and diced	Washed, peeled, seed removed and diced
1 tablespoon fresh cilantro, chopped	Washed, trimmed and chopped
2 mangos	Washed, peeled, seeded and diced
1 tablespoon red wine vinegar

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Preheat oven to 400 degrees F.
2	Coat a shallow baking pan with nonstick cooking spray.
3	Place fish in baking dish.  Brush with olive oil.   Bake uncovered for 10-12 minutes or until fish flakes easily when tested with a fork.	Cook until internal temperature reaches 145° F for 15 seconds.
4	For Salsa:In a small bowl, combine red onion, garlic, avocado, cilantro, mango and red wine vinegar.  Toss gently.  Serve immediately on top of Salmon.

Recipe Name: Sesame Ginger Salmon

Recipe Category: Dinner Entrée

Portion Size:  4 ounces chicken with sauce 

Ingredients: Yields: 8 servings

Ingredients	Notes:
1/2 cup reduced sodium soy sauce
1/2 cup honey
2 tablespoons sesame seeds
2 tablespoons cornstarch
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
2 tablespoons oil
8 boneless skinless fresh salmon
4 green onions	Wash, trim and cut into thin strips including tops.

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a small bowl; combine soy sauce, honey, sesame seeds, cornstarch, garlic powder and ground ginger.  Set aside.
2	Cut the salmon into 8 (3 oz.) pieces.  Heat the oil in a large skillet. Add salmon and sauté for 8 to 10 minutes or until juices run clear.	Cook until internal temperature reaches 145 degrees F.
3	Pour sauce over salmon. Heat until thick and bubbly. Garnish with onions.

Recipe Name: Shrimp and Gouda in Pastry Shells 

Recipe Category: Dinner Entrée

 Portion Size: ½ cup over 1 pastry shell

Ingredients: Yields: 12 servings

Ingredients	Notes:
1 (10 ounce) package Puff Pastry Shells	Or use toasted English muffins or bread
1 tablespoon olive oil
1 small onion	Wash, trim and chop
1 teaspoon garlic powder
2 lbs. fresh shrimp	Peeled, tail removed and deveined
1 cup frozen peas, thawed
1 can fat free evaporated milk
2 (8oz.) light cream cheese
2 eggs, beaten
8 oz. Smoked Gouda Cheese	Shredded

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Bake the pastry shells according to the package directions	Remove from the baking sheet and cool on a wire rack
2	Heat the oil in a 10-inch skillet over medium heat
3	Add the onion and garlic powder. Stir in shrimp.	Cook for about 5 minutes or until tender
4	In a large bowl whip, cream cheese, evaporated milk, eggs and Gouda Cheese.
5	In a large skillet over low heat cheese mixture, heat to boil. (Stir frequently). Reduce the heat to low. Add shrimp and cook. Just before serving add peas and heat.	Cook until internal temperature 145 Degree F. for 15 seconds.
6	Spoon about 1/2 cup of the shrimp mixture in each shell
7	Serve immediately.

Recipe Name: Shrimp Fajitas

Recipe Category: Dinner Entrée

Portion Size: 2 fajitas with 1 (1 whole grain tortilla) plus 1 1/2 oz. shrimp for a total of 2 tortillas and 3 oz. meat.

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 1/2  pounds shrimp (deveined, peeled and tail off)
16 (6 inch) flour tortillas	May use whole grain
2 teaspoons vegetable oil
3 green bell peppers	Wash, trim and slice into strips
1 tablespoon cornstarch
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon sugar
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon cayenne pepper
½ teaspoon ground cumin
2/3 cup water
1 cup tomato, diced	Wash, trim and dice
1 cup shredded low fat cheddar cheese
½ cup light sour cream
avocado	(optional)

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Sauté onions and peppers in 1 teaspoon oil in a large pan until tender crisp on medium high heat. Remove from pan.
2	In the same pan on medium high heat, sauté shrimp in 1 teaspoon oil until browned.
3	In a small bowl combine cornstarch, chili powder, salt, paprika, sugar, onion powder, garlic powder, cayenne pepper, cumin and water.
4	Combine seasoning mix with cooked shrimp.
5	Simmer 10 to 15 minutes.	Minimum Temperature 165°F for 15 seconds
6	Heat tortilla according to package directions.
7	To serve, spoon shrimp mixture evenly down center of each warm tortilla.  Top with green peppers and onions.
8	Sprinkle with cheese and roll up.  Serve with s cheddar cheese, sour cream, and tomato

Recipe Name: Shrimp Gumbo in Pastry Shells 

Recipe Category: Dinner Entrée

Portion Size: ½ cup over 1 pastry shell

Ingredients: Yields: 8 servings

Ingredients	Notes:
1 (10 ounce) package Puff Pastry Shells	Or use toasted English muffins or bread
1 tablespoon olive oil
1 small green pepper, chopped	Wash, trim and chop
1 small red pepper, chopped	Wash, trim and chop
1 teaspoon garlic powder
1/4 teaspoon ground red pepper
1/4 c. all purpose flour
2  (14 oz.) cans fat free evaporated milk
1 cup low sodium chicken broth
½ lb. diced cooked chicken
1 lb. cooked shrimp	Shelled, deveined and coarsely chopped
1 lb. ounces kielbasa, diced

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Bake the pastry shells according to the package directions	Remove from the baking sheet and cool on a wire rack
2	Heat the oil in a 10-inch skillet over medium heat
3	Add the green pepper, red pepper, garlic powder and ground red pepper	Cook for about 5 minutes or until tender
4	Stir in flour.  Stir the evaporated milk, chicken broth, chicken, shrimp, and kielbasa into the skillet
5	Heat to a boil. Reduce the heat to low. Cook for 5 minutes.	Cook until internal temperature reaches 165° F for 15 seconds.
6	Spoon about 1/2 cup of the chicken mixture in each shell.
7	Serve immediately

Recipe Name: Shrimp Lo Mein

Recipe Category: Dinner Entrée

Portion Size: 3 oz. boneless meat, ½ cup pasta, ½ cup vegetables (approx. 1 ½ cups)

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 ½ pounds shrimp	Deveined and tail removed
1 lb. spaghetti	May use whole grain
1/2 cup reduced-sodium  soy sauce
1 tablespoon sesame oil
¼ cup hot water
1 tablespoon chicken bouillon
¼ cup brown sugar
2 teaspoons garlic powder or garlic cloves minced
2 tablespoon oil
2 cups carrots	Wash thoroughly, peeled,  and sliced thin
2 cups broccoli	Wash thoroughly, cut into bite size pieces
1 large onion	Wash thoroughly before cutting, sliced
2 tablespoons sesame seeds, toasted

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a small bowl, dissolve bouillon in hot water. Add soy sauce, brown sugar, sesame oil and garlic in the small bowl. Stir.
2	Prepare pasta according to directions on package. Drain reserving 1 cup water
3	In a medium high heated skillet, add oil. Add shrimp and until no longer translucent.
4	Add sauce mixture, cook all together for about 2 minutes and remove from pan.	Minimum Temperature 145°F for 15 seconds for shrimp
5	In the same pan, sauté onions until golden brown. Remove from heat.
6	In a separate skillet, stir fry carrot until just tender. Add broccoli and cook until just tender.
7	In a large pot combine reserved water, pasta, vegetables and shrimp.  Toss to coat.
8	Top with sesame seeds. Serve hot.

Recipe Name: Shrimp  Marinated in Chili Garlic Sauce

Recipe Category: Dinner Entrée 

Portion Size: 3 oz. 

Ingredients: Yields: 8 servings

Ingredients	Notes:
3 1/2 lbs. of fresh shrimp, peeled, deveined and tails removed
2 tablespoon chili garlic sauce
1/2 cup light soy sauce
3 garlic cloves, minced	Wash, peel and mince
3 teaspoons honey
2 tablespoons oil

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Combine chili garlic sauce, soy sauce, garlic and honey in a bowl; Stir
2	Add shrimp and marinate for 15 minutes.
3	In a large skillet, heat oil on high until hot.
4	Drain excess liquid from shrimp.
5	Carefully add to the hot oil.
6	Stir fry until cooked.	About 5-7 minutes. Cook until internal temperature reaches 145° F for 15 seconds.

Recipe Name: Shrimp Salad with Creamy Tarragon Dressing

Recipe Category: Dinner Entrée

Portion Size: ½ c. shrimp salad on ½ c. watercress leaves

Ingredients: Yields: 8 servings

Ingredients	Notes:
4 cups cooked small shrimp	Deveined, peeled and tail removed.
1/2 cup light mayonnaise
1 teaspoon fresh lemon zest
1/2 cup fresh lemon juice
1/4 cup fresh Tarragon
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups chopped watercress leaves	Or other green leafy vegetable. Remove any tough stems or membranes.
2 tablespoons drained capers
1 large avocado	Wash, peel, seed and dice. (optional)

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a small bowl, combine mayonnaise, lemon zest, lemon juice, tarragon, mustard, salt, shrimp, cappers and pepper.
2	On individual serving plates. Place ½ cup watercress leaves.  Top with ½ cup shrimp.
3	Just before serving top with avocado. Serve chilled.

Recipe Name: Shrimp Tacos with Creamy Cilantro Lime dressing

Recipe Category: Dinner Entrée

Portion Size: 2 small tacos

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 1/2 Pounds shrimp	Peeled, deveined and tail removed
1 tablespoon olive oil
1 tablespoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon sugar
1/4 Cup shredded low fat cheddar cheese
3 Cups shredded cabbage	Wash, trim and chop
16 Flour small tortillas	May use whole grain
Sauce:
¼ cup thinly sliced green onions	Washed, trimmed and sliced thin.
¼ cup chopped fresh cilantro
¼ cup light mayonnaise
1/2 teaspoon zest of lime
2 tablespoons lime juice
¼ teaspoon salt
1 clove garlic, minced	Washed trimmed and minced
½ cup light sour cream

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a large flat bowl combine chili powder, garlic powder, onion powder, paprika, cumin, salt, black pepper and sugar.
2	Heat oil in large pan heat oil to medium high heat.
3	Dredge shrimp in seasoning and cook in pan.	Cook until internal temperature reaches 145 F degrees for 15 seconds.
4	Prepare sauce in a small bowl by mixing, green onions, cilantro, mayonnaise, lime zest, lime juice, salt, garlic and sour cream .
5	Wrap tortillas in foil and 350 warm in oven for 20 minutes. In heated tortillas and top with shrimp, cabbage, cheese and sauce..

Recipe Name: Southwest Style Salmon Casserole 

Recipe Category: Dinner Entrée

Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
8 flour tortillas	May use whole wheat tortillas
4 cups canned salmon, in water, drained
1 (15 oz.) can no added salt black beans	drained and rinsed
1 cup frozen whole kernel corn, thawed
1 (10 oz.) can enchilada sauce
1 small onion, finely chopped	Wash, peel and chop
2 teaspoons chili powder
2 teaspoons cumin
8 oz. low fat cheddar or Monterey Jack cheese
1/2 cup light sour cream
1/2 cup salsa
1 Avocado, peeled (optional)	Wash, seed, peel and dice

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Preheat oven to 350 degrees F
2	Spray baking pan with cooking spray; Line pan with 4 flour tortillas
3	Mix together the salmon, corn and beans	or Salmon
4	Spread 1/3 mixture over tortillas
5	Sprinkle with 1/3 of cheese
6	Layer with 4 tortillas.  Spread the remaining salmon mixture over the top. Add the remaining cheese.
7	Cover with foil and bake for 25 minutes until hot throughout
8	Sprinkle with remaining cheese
9	Return to top shelf under broiler for 1-2 minutes until cheese is just browned.	Cook until internal temperature reaches 165° F for 15 seconds.
10	Serve with sour cream, avocado and salsa as desired

Recipe Name: Southwest Style Tuna Casserole 

Recipe Category: Dinner Entrée

Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
8 flour tortillas	May use whole wheat tortillas
4 cups light tuna in water, drained
1 (15 oz.) can no added salt black beans	drained and rinsed
1 cup frozen whole kernel corn, thawed
1 (10 oz.) can enchilada sauce
1 small onion, finely chopped	Wash, peel and chop
2 teaspoons chili powder
2 teaspoons cumin
8 oz. low fat cheddar or Monterey Jack cheese
1/2 cup light sour cream
1/2 cup salsa
1 Avocado, peeled (optional)	Wash, seed, peel and dice

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Preheat oven to 350 degrees F
2	Spray baking pan with cooking spray; Line pan with 4 flour tortillas
3	Mix together the tuna, corn and beans	or Salmon
4	Spread 1/3 mixture over tortillas
5	Sprinkle with 1/3 of cheese
6	Layer with 4 tortillas.  Spread the remaining tuna mixture over the top. Add the remaining cheese.
7	Cover with foil and bake for 25 minutes until hot throughout
8	Sprinkle with remaining cheese
9	Return to top shelf under broiler for 1-2 minutes until cheese is just browned.	Cook until internal temperature reaches 165° F for 15 seconds.
10	Serve with sour cream, avocado and salsa as desired

Recipe Name: Sweet and Sour Shrimp

Recipe Category: Dinner Entrée

Portion Size: 3 oz. pork, 1 c. serving size with sauce and vegetables

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 ½ lb. shrimp	Deveined, peeled and tail removed
1 16 ounce can pineapple chunks (juice packed)
2/3 cup sugar
½ cup vinegar
¼ cup cornstarch
2 teaspoons instant chicken bouillon granules
¼ cup lite soy sauce
2 eggs, beaten
½ cup cornstarch
½ cup flour
½ cup water
¼ teaspoon black pepper
2 Tablespoon oil
4 medium carrots	Wash, Peel, and thinly sliced at an angle
4 cloves garlic, minced
2 Large Bell peppers Green or Red	Wash, remove stem and seeds, and cut into ½ inch pieces
4 Cups, hot cooked rice	May use brown or white enriched rice

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	For sauce, drain pineapple, reserving juice. Cut pineapple into ½ inch pieces.
2	Add water to reserved juice to equal 1 ½ cups
3	Stir in sugar, vinegar, the 2 Tablespoons cornstarch, soy sauce and bouillon and set aside
4	For batter: In a small bowl, combine egg the ¼ cup cornstarch, flour, water and pepper.
5	Whisk thoroughly, until smooth.
6	Dip shrimp into batter. In small amount of oil, sauté about 1/3 of the shrimp. Cook pieces for 4-5 minutes on medium high heat.  Batter Should be golden brown. Repeat until all chicken is cooked. Drain any excess oil on paper towels.	Cook 165° F degrees for chicken
7	In a large skillet or wok, Add 1 Tablespoon oil, and heat over medium high heat.
8	Stir fry carrots and garlic for 1 minute.
9	Add sweet peppers and stir fry for 1 to 2 minutes, or till tender crisp
10	Push from center of pan. Stir in sauce into center of pan or wok.  Cook until thick and bubbly
11	Stir in all pineapple and shrimp. Stir together all ingredients to coat with sauce. Heat through.	Cook until temperature reaches 165°F. Serve.

Recipe Name: Tuna and Peas Pasta Salad 

Recipe Category: Dinner Entrée

Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
1 lb. pasta	May use whole grain pasta
4 cups canned tuna	water packed, drained, flaked
1 cup frozen peas, thawed
1/4 cup olive oil
2 garlic cloves, minced	Washed, peeled and minced
1/2 cup fresh lemon juice
1 teaspoon lemon zest
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup Parmesan Cheese

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Bring a pot of water to a boil. Cook pasta until al dente, about 9 minutes, or as package directs	Reserve 1 cup of cooking water; drain pasta
2	In a large  bowl  add garlic and  tuna. Flake tuna.
3	Add lemon juice, lemon zest, salt, olive oil and pepper.
4	Toss to coat. Add pasta and peas. Gently toss. Chill.
5	Top with Parmesan cheese just before serving.
6	Serve chilled

Recipe Name: Tuna Baked Spaghetti 

Recipe Category: Dinner Entrée

Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
1 lb. spaghetti	May use whole grain noodles or pasta
4 cups canned tuna	Water packed, drained, flaked.
2 tablespoons olive oil
2 garlic cloves, minced	Wash, peel and mince
6 eggs, beaten
1 cup nonfat milk
1 large onion, chopped	Wash, peel and chop
1 cup grated Parmesan Cheese
1/4 cup bread crumbs

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Preheat oven to 350 degrees.
2	Cook spaghetti according to the directions on the package. Drain
3	Heat oil in large skillet over medium heat . Add garlic and onion. Cook until tender.
4	In a large bowl combine, spaghetti, milk, onion, garlic, tuna, and eggs.
5	Pour mixture in sprayed baking dish.
6	Top with cheese and bread crumb.
7	Top with remaining cheese and bread crumbs Bake in 350 degree oven uncovered for 20-30 minutes until hot.	Cook until internal temperature reaches 165° F for 15 seconds.
8	Place under preheated broil and cook until fully set and starting to brown.

Recipe Name: Tuna Cakes 

Recipe Category: Dinner Entrée

Portion Size: 4 oz. 

Ingredients: Yields: 8 servings

Ingredients	Notes:
4 cups canned tuna	Drained and flaked.
1 cup bread crumbs
1/2 cup minced onion	Washed, peeled and minced
3 eggs, beaten
1 teaspoon salt
1/4 teaspoon paprika
2 tablespoons Dijon mustard
2 tablespoons olive oil

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Combine tuna, bread crumbs, onions, eggs, salt, Dijon mustard and paprika.
2	Form these ingredients into 4 oz. cakes
3	Sauté in olive oil until brown	Cook until internal temperature reaches 165° F for 15 seconds.

Recipe Name: Tuna Cakes with Creamy Citrus Sauce 

Recipe Category: Dinner Entrée

Portion Size: 3 oz. and 2 tablespoons sauce

Ingredients: Yields: 8 servings

Ingredients	Notes:
4 cups, water packed tuna	drained and flaked
1 1/2 cup seasoned bread crumbs
1/2 cup minced onions	Wash, peel and mince
1/2 cup red bell pepper	Wash, trim and chop finely
3 eggs
1 cup nonfat milk
1 teaspoon salt
1/4 cup oil
Sauce:1/2 cup light mayonnaise1/4 cup light sour cream2 tablespoons nonfat milk1 teaspoon lime zest1/4 cup fresh lime juice1/4 teaspoon ground cumin	Or use lemon zest and lemon juiceOr use orange zest and orange juice

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a large bowl toss together tuna, bread crumbs, onions, eggs, nonfat milk bread crumbs, salt and red pepper. Shape mixture into 8 patties
2	In a large nonstick skillet heat oil.  Sauté patties, a few at a time, until golden brown on both sides, about 3 minutes per side	Cook until internal temperature reaches 165° F for 15 seconds. Keep warm.
3	For each serving, spoon over sauce tuna cakes.

Recipe Name: Tuna Cakes with Lemon Dill Sauce

Recipe Category: Dinner Entrée

Portion Size: 4 oz. plus 1 tablespoon sauce

Ingredients: Yields: 8 servings

Ingredients	Notes:
4 cups, water packed tuna, drained and flaked
1 1/2 cup seasoned bread crumbs
1/2 cup green onions	Wash, trim and finely chop (including green tops)
1/4 cup Dijon mustard
2 Eggs
½ cup nonfat milk
1 teaspoon grated lemon peel	(optional)
2 tablespoons lemon juice
2 tablespoons oil
Lemon slices (optional)
Sauce:2 Tablespoons margarine or butt2 Tablespoons flour1/2 Cup low sodium chicken broth2 Tablespoons lemon juice1/2 Teaspoon dill weed

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a large bowl toss together tuna, breadcrumbs, onions and Dijon mustard.
2	In a small bowl beat together egg and milk; stir in lemon peel and lemon juice.  Stir into tuna mixture; toss until moistened.
3	With lightly flour hands, shape mixture into 16 two-inch patties.
4	In a large nonstick skillet, heat oil to medium high heat.
5	Sauté patties, a few at a time, until golden brown on both sides, about 3 minutes per side	Cook until internal temperature reaches 165° F for 15 seconds. Keep warm.
6	For sauce, in a small saucepan, melt margarine
7	Add flour and stir. Add broth, lemon juice, and dill.
8	Heat to boiling. Reduce heat and simmer until thick
9	For each serving, spoon over sauce tuna cakes. Top with lemon slices

Recipe Name: Tuna Cakes with Red Pepper Sauce

Recipe Category: Dinner Entrée

Portion Size: 4 oz. 

Ingredients: Yields: 8 servings

Ingredients	Notes:
½ cup light mayonnaise
¼ cup fresh chives	Wash, trim and chop
2 tablespoons fresh parsley	Wash, trim and mince
1 tablespoon lemon juice
½ teaspoon paprika
2 ½ cups canned tuna	Drained, and measured
½ cup bread crumbs
RED PEPPER SAUCE:
1/2 cup sweet red pepper	Wash, trim and finely chop
1/4 cup green onions	Wash, trim and finely chop (including green tops)
1/4 cup Dijon mustard
1/4 cup light mayonnaise
1/4 cup light sour cream
2 tablespoons red onion	Wash, peeled and minced
2 teaspoons parsley flakes
1 tablespoon lemon juice
¼ teaspoon salt
¼ teaspoon pepper
3 tablespoons olive oil
8 Lemon wedges	(optional garnish)

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a large bowl, combine mayonnaise, chives, parsley, lemon juice, paprika, pepper, tuna and bread crumbs; mix well.
2	Shape 1/4 cup full of tuna mixture into patties.
3	Meanwhile, for sauce, in a blender of food processor, combine the red pepper, onions, mustard, mayonnaise, sour cream, onion, parsley, honey, lemon juice, salt and pepper; cover and process until finely chopped.	Refrigerate until serving.
4	In a large skillet, heat ½ oil to medium high heat.
5	Place half of the tuna cakes in skillet.	Cook over medium heat for 5 minutes on each side or until lightly browned (carefully turn the delicate cakes over)
6	Repeat with remaining  oil and tuna cakes. Serve with sauce and lemon wedges.	Cook until internal temperature reaches 145° F for 15 seconds.

Recipe Name: Tuna Leek Casserole 

Recipe Category: Dinner Entrée 

Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
1 lb.  Noodles or pasta	May use whole grain noodles or pasta
4 cups canned tuna water packed, drained, flaked
2 tablespoons olive oil
2 tablespoons flour
2 garlic cloves, minced
4 large leeks	Wash, trim and slice thin
2 cups nonfat milk
1 8oz. light cream cheese softened
2 tablespoons Dijon mustard
1/4 cup fresh lemon juice
1 teaspoon lemon zest
1 cup grated low fat shredded Monterey jack cheese
1/4 cup bread crumbs

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Preheat oven to 350 degrees
2	Cook noodles according to the directions on the package.
3	Heat oil in large skillet over medium heat  Add leeks. Sprinkle with flour. Gradually stir in milk	Cook until leeks are tender
4	Stir in cream cheese, and mustard.	Cook 5 minutes stirring constantly
5	Remove from heat and stir in noodles, lemon juice, zest, tuna and half of the cheese.
6	Spray baking dish with nonstick cooking spray.
7	Add mixture to baking dish.
8	Top with remaining cheese and bread crumbs.
9	Bake in 350 degree oven uncovered for 20-30 minutes until hot	Cook until internal temperature reaches 165° F for 15 seconds.

Recipe Name: Tuna Loaf 

Recipe Category: Dinner Entrée

 Portion Size: 4 oz. 

Ingredients: Yields: 8 servings

Ingredients	Notes:
1/2 cup finely chopped onion	Wash, peel and chop
2 teaspoons dried dill weed
1/4 teaspoon pepper
2 tablespoons Dijon mustard
2 tablespoons olive oil
3 eggs, beaten
1 cup bread crumbs
1/2 cup milk
4 cups tuna, drained and broken into chunks (water packed)
8 oz. low fat cheddar cheese

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a saucepan cook onion, dill weed, and pepper in olive oil till onion is tender.
2	Combine egg, bread crumbs, Dijon Mustard. milk, and onion mixture. Add tuna; mix well
3	Shape into a loaf in a greased shallow baking pan.
4	Bake in a 350 degree oven for 30 to 35 minutes.	Cook until internal temperature reaches 165° F for 15 seconds.
5	Top with cheese .

Recipe Name: Tuna Muffin Melt 

Recipe Category: Dinner Entrée

Portion Size: 3 oz. 

Ingredients: Yields: 8 servings

Ingredients	Notes:
4 cups tuna	(drained water packed)
1/2 cup light mayonnaise
2 tablespoons Dijon mustard
1 8 oz. light cream cheese	softened
1/2 cup celery, diced	Wash, trim and dice
8 green onions	Wash, trim and slice with green tops
8 oz. low fat shredded cheddar cheese
8 English Muffins

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a medium sized bowl, combine tuna  mayonnaise, cream cheese, Dijon mustard, and celery
2	Spilt muffins in half. Top with tuna salad. Spread and flatten.
3	Top with cheddar cheese and green onions  Bake in a 400 degree oven 10 to 12 minutes	Cook until internal temperature reaches 165° F for 15 seconds.

Time Temperature Sensitive food.  Food safety Standards: hold food for service at an internal temperature above 140° F. Do not mix old product with new.  Cool 

Recipe Name: Tuna Noodle Casserole 

Recipe Category: Dinner Entrée

Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
1 lb. noodles	May use whole grain noodles or pasta
4 cups canned tuna	Water packed, drained, flaked.
2 tablespoons olive oil
2 tablespoons flour
2 garlic cloves, minced	Wash, peel and mince
1 large onion, chopped	Wash, peel and chop
1 cup carrots	Wash, peel, trim and dice.
1 cup celery, diced	Wash, trim and dice
3 cups nonfat milk
1 (8oz.) light cream cheese	softened
2 tablespoons Dijon mustard
1 cup frozen peas
1 cup grated Parmesan Cheese
1/4 cup bread crumbs

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Preheat oven to 350 degrees.
2	Cook noodles according to the directions on the package.
3	Heat oil in large skillet over medium heat. Add garlic, onion, carrots and celery.  Cook until carrot is tender.Sprinkle with flour
4	Gradually stir in milk; Cook 5 minutes stirring constantly.
5	Stir in cream cheese, and mustard
6	Remove from heat and stir in noodles, peas and half of the parmesan. Stir in tuna.
7	Spray baking dish with nonstick cooking sprayAdd mixture to baking dish
8	Top with remaining cheese and bread crumbs Bake in 350 degree oven uncovered for 20-30 minutes until hot	Cook until internal temperature reaches 165° F for 15 seconds.

Recipe Name: Tuna (or Salmon) Pasta with Lemon Garlic Sauce 

Recipe Category: Dinner Entrée

Portion Size: 1 cup 

Ingredients: Yields: 8 servings

Ingredients	Notes:
1 lb. pasta	May use whole grain pasta
4 cups canned tuna (or salmon)	Water packed, drained, flaked
1/4 cup olive oil
6 garlic cloves, minced	Washed, peeled and minced
1/2 cup fresh lemon juice
1 teaspoon lemon zest
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons parsley flakes

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Bring a pot of water to a boil.
2	Cook pasta until al dente, about 9 minutes, or as package directs.
3	Reserve 1 cup of cooking water; drain pasta.
4	Heat in a large pan over medium-low heat.
5	Add garlic and sauté 1 minute; Stir in flaked tuna.
6	Add lemon juice, lemon zest, salt and pepper.
7	Add pasta and remaining water; toss pasta with sauce, sprinkle with parsley . Serve hot

Recipe Name: Tuna and Pasta Salad with Lemon

Recipe Category: Dinner Entrée

Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
1 lb. pasta	May use whole grain pasta
4 cups canned tuna	water packed, drained, flaked
1 cup frozen peas, thawed
1/4 cup olive oil
2 garlic cloves, minced	Washed, peeled and minced
1/2 cup fresh lemon juice
1 teaspoon lemon zest
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup Parmesan Cheese

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Bring a pot of water to a boil. Cook pasta until al dente, about 9 minutes, or as package directs	Reserve 1 cup of cooking water; drain pasta
2	In a large  bowl  add garlic and  tuna. Flake tuna.
3	Add lemon juice, lemon zest, salt, olive oil and pepper.
4	Toss to coat. Add pasta and peas. Gently toss. Chill.
5	Top with Parmesan cheese just before serving.
6	Serve chilled

Recipe Name: Tuna Patties with Cheese Sauce 

Recipe Category: Dinner Entrée

Portion Size: 4 oz. patty with 2 tablespoons sauce

Ingredients: Yields: 8 servings

Ingredients	Notes:
4 cups canned tuna, drained and flaked
1 cup bread crumbs	May use whole grain bread crumbs
1/2 cup minced onion	Wash, peel and dice
3 Eggs, beaten
2 tablespoons lemon juice
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup nonfat milk
2 tablespoons Dijon mustard
¼ cup green onions with tops.	Wash, trim and slice thin.
Sauce:¼ c. margarine¼ c. flour¼ teaspoon paprika½ teaspoon dry mustard2 cups nonfat milk1 cup shredded low fat Swiss Cheese½ cup shredded low fat Cheddar CheeseSalt and Pepper to taste

Directions:

Steps:	Directions:	Critical Control Point / Quality Assurance
1	Preheat oven to 350 degrees
2	Combine tuna, bread crumbs, onions, eggs, salt, lemon juice, milk, mustard and pepper.
3	Form these ingredients into patties
4	Place into baking dish sprayed with nonstick vegetable dish. Bake for about 45 minutes.	Cook until internal temperature reaches 165° F for 15 seconds.
5	For sauce: melt margarine in medium saucepan over low heat
6	Stir in flour.  Pour in milk. Add paprika, and mustard
7	Cook stirring constantly until thickened.  Stir in cheeses.
8	Heat until melted and well blended. To serve top patty topped with cheese sauce and garnished with green onions.

Recipe Name: Tuna Pea Pasta Salad 

Recipe Category:  Dinner Entrée

Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
1 (16 ounce) package pasta
4 cups peas, frozen	Thaw
3 cups canned tuna
¼  cup olive oil
1/4 cup sliced unsalted almonds	Toasted
2 teaspoons parsley flakes
2/3 cup lemon juice
1/2 teaspoon grated lemon zest	(optional)
1 clove garlic	Washed, peeled and minced
1/4 cup red onion	Washed, peeled and finely chopped
1 teaspoon salt
1 pinch ground black pepper
2 Tablespoons capers	(optional)

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
2	In a large bowl, combine the olive oil, parsley flakes, lemon juice, lemon zest, garlic salt and peppers. Whisk to combine.
3	Add pasta, tuna, red onion and peas. Toss to coat. Refrigerate for 1 hour. Top with almonds just before serving.

Recipe Name: Tuna Salad with Creamy Tarragon Dressing

Recipe Category: Dinner Entrée

Portion Size: ½ c.tuna salad on ½ c. watercress leaves

Ingredients: Yields: 8 servings

Ingredients	Notes:
4 cups canned water packed tuna, drained
1/2 cup light mayonnaise
1 teaspoon fresh lemon zest
1/2 cup fresh lemon juice
1/4 cup fresh Tarragon
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups chopped watercress leaves	Or other green leafy vegetable.
2 tablespoons drained capers
1 large avocado	Wash, peel, seed and dice. (optional)

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a small bowl, combine mayonnaise, lemon zest, lemon juice, tarragon, mustard, salt, tuna, cappers and pepper.
2	On individual serving plates. Place ½ cup watercress leaves.  Top with ½ cup tuna.
3	Just before serving top with avocado. serve chilled.

Recipe Name: Tuna Tortilla Roll Ups 

Recipe Category: Dinner Entrée

Portion Size: ½ cup tuna mixture on 1 tortilla

Ingredients: Yields: 8 servings

Ingredients	Notes:
4 cups water packed tuna, drained and flaked
8 lettuce leaves	Wash and trim
1/2 cup celery, finely chopped	Wash, trim and finely chop
1 cup, diced green apple	Wash, core and dice.
1/2 cup light mayonnaise
8 (8-inch) whole grain flour or corn tortillas

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a medium bowl, combine tuna, celery, apple and mayonnaise.
2	Top tortilla with lettuce leaf and tuna salad.
3	Roll up tightly.  Serve cold.

Recipe Name: Tuna Pasta with Creamy Linguine 

Recipe Category: Dinner Entrée

Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
1 lb. linguine	May use whole grain linguine
4 cups canned tuna	water packed, drained, flaked. May use fresh tuna
1/4 cup unsalted butter
1/4 cup all-purpose flour
1 tablespoon olive oil
6 garlic cloves, minced	Wash, peeled and minced
1 1/2 cup fresh sliced mushrooms	Wash, trim and slice
1 cup celery, diced	Wash, trim and dice
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons parsley flakes
1 cup Parmesan cheese

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Bring a pot of water to a boilCook linguine until al dente, about 9 minutes, or as package directsReserve 1/2 cup of cooking water; drain pasta
2	Melt butter in a small pan over medium-low heatSprinkle in flour and cook, stirring, until thickened but not browned, about 2 minutes Whisk in milk and continue to cook until sauce is thick enough to coat the back of a spoon, about 3 minutesSeason with salt and pepperRemove from heat
3	Warm oil in a large skillet over medium-high heatAdd garlic and cook, stirring, until golden, about 1 minuteAdd mushrooms and sauté until they release their liquid and begin to turn golden, about 5 minutesAdd onion, celery and cook, stirring, until vegetables are tender, about 5 minutes longer
4	Stir sauce and reserved pasta water into vegetable mixture and cook, stirring, until heated through, about 5 minutesReduce heat to medium-low, add tuna, breaking it up, and cook until warmed through, about 2 minutesSeason with salt and pepperToss linguine with sauce, sprinkle with parsley and Parmesan cheese, and serve hot	Cook until internal temperature reaches 165° F for 15 seconds.

Recipe Name: White Fish with Coconut Curry Sauce 

Recipe Category: Dinner Entrée

Portion Size: 4 oz. fish and ½ c. rice

Ingredients: Yields: 8 servings

Ingredients	Notes:
1 teaspoon dark sesame oil, divided	Or may use olive oil
2 teaspoons minced peeled fresh ginger	Or 1 teaspoon ground ginger
2 garlic cloves, minced	Wash, peel and mince
1 cup finely chopped red bell pepper	Wash, core and chop
1 cup chopped green onions	Wash, trim and chop (including green tops)
1 teaspoon curry powder
1/4 cup red curry paste	(optional)
1 teaspoon ground cumin
1/3 cup low-sodium soy sauce
1 tablespoon brown sugar
1/2 teaspoon salt, divided
2 (14-ounce) cans light coconut milk
2 tablespoons chopped fresh cilantro	or 2 teaspoon dried cilantro
8 (4-ounce) white fish fillets
Cooking spray
4 cups hot cooked brown rice
8 lime wedges (optional)

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Preheat broiler
2	Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat
3	Add ginger and garlic; cook 1 minute. Add pepper and onions; cook 1 minute
4	Stir in curry powder, curry paste, and cumin; cook 1 minute
5	Add soy sauce, sugar, 1/4-teaspoon salt, and coconut milk; bring to a simmer (do not boil) Remove from heat; stir in cilantro
6	Brush fish with 1/2 teaspoon oil; sprinkle with 1/4 teaspoon salt
7	Place fish on a baking sheet coated with cooking spray
8	Broil 7 minutes or until fish flakes easily when tested with a fork	Cook until internal temperature reaches 145° F for 15 seconds.
9	Serve fish with sauce, rice, and lime wedges