Easy tuna melts made with dill, green onion, cheese and tomato broiled on pita breads
Yield: 

6 servings
Ingredients: 

3 cans (7 ounces each) solid pack tuna, drained*
1/2 cup sour cream
1/4 cup mayonnaise
1/4 cup shredded or finely chopped dill pickles
1 teaspoon dill weed
1/4 cup sliced green onion
1/2 teaspoon salt
dash of black pepper
6 pita breads (I use homemade pita bread, which is about 6 inches in diameter)
3 roma tomatoes, diced
6 ounces (1 1/2 cups) shredded mozzarella cheese
Parmesan cheese and dill weed, for serving Instructions: 

1.
In mixing bowl, combine drained tuna, sour cream, mayonnaise, dill
pickles, dill weed, green onion, salt, and pepper. Stir to combine.

2. Spread mixture evenly over the six pita rounds. Top each pita with
some of the diced tomatoes and an ounce (about 1/4 cup) of the shredded
mozzarella. Sprinkle with dill weed if desired.

3. Place tuna melts on baking sheets and bake in 375-degree
pre-heated oven for 10 minutes. With baking sheets on the top oven rack,
turn oven to BROIL and bake 2-3 minutes longer, until cheese is bubbly
and browning. (Watch carefully to avoid burning!)

Serve hot, with parmesan cheese and dill weed sprinkled on top. Yummy!

Tender and flaky fillets of Mahi Mahi grilled with tangy lemon and garlic
Yield: 

4 servings
Ingredients: 

Two 6-8 ounce Mahi Mahi fillets, thawed
Liquid smoke flavoring*
Lemon juice
Freshly ground black pepper
Salt
Oil*
2 tablespoons butter
1/2 tablespoon (2-3 cloves) minced garlic
1/2 teaspoon dried parsley flakes

3 cups hot cooked rice (1 cup uncooked), for serving
Instructions: 

1.
Spray or sprinkle liquid smoke, lemon juice, pepper, salt, and oil
(apply in order listed) over both sides of the mahi mahi fillets.

2. In a small bowl, mash together the butter, garlic, and parsley.

3. Preheat grill on HIGH for 10 minutes. Turn heat down to medium.
Place fish directly onto grill** and grill for 5 minutes with grill lid
closed.

4. Flip fillets and dab butter mixture on top. Grill approximately 5
minutes longer or until done, with lid closed the entire time.

Serve hot over a bed of hot cooked rice for a delicious main course!

This recipe is from Tammy’s Recipes.

Easy grilled Copper River Salmon, tender, flaky, and full of flavor!
Yield: 

4 servings
Ingredients: 

16-24 ounces Copper River Salmon fillets
1 teaspoon liquid smoke flavoring
Fresh, coarsely-ground black pepper
1 teaspoon minced garlic, or about 2 cloves
olive oil
Salt
Instructions: 

1.
Rinse salmon and pat it dry. With skin-side-down, lightly sprinkle
liquid smoke over the salmon. Sprinkle freshly-ground black pepper over
the salmon, along with the minced garlic.

2. Drizzle with olive oil to coat, and sprinkle generously with salt.

3. Pre-heat grill on HIGH for 10-15 minutes. Place salmon,
flesh-side-down, on grill and grill with lid down on MEDIUM heat for
about 8 minutes (for thin fillets; a few minutes longer for thicker
fillets).

Flip salmon after 4 minutes of grilling time has passed. Salmon is
done when it flakes apart easily with a fork and is hot in the middle.
Don’t over-cook, or it can be dry.

Serve hot with some cooked rice and grilled veggies or a salad!

This recipe is from Tammy’s Recipes.

Steaming
hot tortillas filled with grilled white fish (we like Mahi Mahi),
shredded cheese, chipotle sauce, diced avocado and tomato, and freshly
snipped cilantro! These fish tacos are easy and one of my favorite ways
to serve grilled fish!
Yield: 

12 fish tacos (3-4 servings)
Ingredients: 

12 corn tortillas, about 5″ in diameter*
several tablespoons of oil, for cooking tortillas

Filling ingredients:

1-2 cups hot cooked pinto beans or refried beans
3 cups sliced or diced grilled mahi mahi or other white fish (freshly grilled or re-warmed)
Chipotle hot sauce, for serving
1-2 cups (4-8 ounces) shredded cheddar cheese or Mexican cheese blend
1 large or 2 small avocados, diced
1 large or 2 small tomatoes, diced
2 stalks of green onions, chopped
1/2 cup (loosely measured) freshly chopped cilantro

Optional ingredients:

Hot cooked rice
Sour cream or tzatziki sauce**
Shredded lettuce
Finely chopped cucumbers

Instructions: 

1. Heat a heavy skillet or griddle over medium-high heat. Add ~1 teaspoon oil (sprinkle or spray on) to the hot surface and cook the corn tortillas, one at a time, for a minute or two on each side, until a few light brown spots appear. Tortillas should still be pliable and somewhat soft.***

2. To assemble tacos, place a tablespoon or two of the beans on the hot tortilla. Top with 1/4 cup of the fish, a splash of Chipotle hot sauce, a couple tablespoons of shredded cheese, and a pinch of avocado, tomato, green onions, and cilantro (and any additional ingredients you’re using).

This recipe is from Tammy’s Recipes.

Juicy,
flaky seasoned salmon fillet, baked in the oven! Start from frozen or
thawed, and have a fabulous dinner with 5 minutes’ prep!
Yield: 

4 servings
Ingredients: 

4 salmon fillets (6-8 ounces each), frozen or thawed
2 teaspoons liquid smoke flavoring*
Freshly ground black pepper
Lemon pepper seasoning
Salt
Freshly-squeezed lemon juice, optional

Serving suggestions: cooked rice, potato wedges, and a green vegetable or salad Instructions: 

1.
Preheat oven to 425 degrees. Line a baking sheet (with sides, to catch
drippings) with foil. Place a wire rack (I use a wire cooling rack) on
the foil-lined sheet. Place salmon fillets on wire rack, a few inches
apart.

2. Season both sides of the salmon fillets with a thin coating of
liquid smoke flavoring, some freshly ground black pepper, a sprinkling
of lemon pepper seasoning, and some salt. Squeeze fresh lemon juice
over, if desired. If you’re using good salmon that was properly cared
for/processed (and doesn’t smell “fishy”), feel free to skip the lemon
juice. 🙂 If your salmon has skin on one side, place it skin-side-down
and just season the top.

3. Bake salmon on wire rack/baking sheet in the middle of the oven
for about 15-20 minutes (thawed) or 30-35 minutes (frozen). Salmon is
done when the flesh flakes easily with a fork and internal temperature
is 145 degrees.

Serve with hot rice, salad, and/or a green vegetable.

This recipe is from Tammy’s Recipes.

Chunks
of flaky grilled salmon, crisp-tender broccoli florets, and onion
wedges tossed together with a hint of flavor and sweetness from maple
syrup, served over hot cooked rice!
Yield: 

4 servings
Ingredients: 

1/4 cup oil
1 pound broccoli florets (2-3 heads, trimmed)
1 large or 2 medium red onions, cut into wedges or thick half-slices
3/4 teaspoon salt
Dash of pepper
1/4 cup pure maple syrup
1 – 1 1/2 pounds of your favorite grilled salmon*, cut into 1-inch chunks
3 cups hot cooked rice** (1 cup [dry] before cooking)
Instructions: 

1.
Heat a heavy skillet (such as cast iron) or non-stick skillet over
medium heat until hot. Add oil, and then toss in the broccoli florets
and onion wedges. Stir and cook for a few minutes, until broccoli is
crisp-tender and onions are turning translucent. Sprinkle salt and
pepper and stir.

2. If using leftover (cold) salmon, add to fried mixture, reduce heat
to low or warm, and cover with a lid for a few minutes until hot. If
using freshly-grilled or baked salmon (still warm or hot), add to fried
mixture and stir gently.

3. Stir in maple syrup. Serve salmon and broccoli over the hot cooked rice.

This recipe is from Tammy’s Recipes.

Chewy
pizza crust topped with a creamy garlic ranch sauce, grilled chicken
breast, diced tomatoes and green onions, and a three cheese blend. This
pizza tastes just like Papa Murphy’s!
Yield: 

One 16-inch pizza (“family size”)
Ingredients: 

Crust Ingredients:

1 cup warm water (115 degrees)
1 teaspoon sugar
1/2 teaspoon salt
2 cups all-purpose flour or bread flour
2 teaspoons active dry yeast

Sauce Ingredients:

2/3 cup ranch dressing*
1/2 to 1 tablespoon minced garlic**

Toppings:

12 ounces (3 cups shredded) mozzarella cheese
2 ounces (1/2 cup shredded) cheddar cheese
1/4 cup grated Parmesan cheese
1 grilled chicken breast, sliced
2 Roma tomatoes, diced***
1/4 cup (packed) coarsely slice green onion tops****
Instructions: 

1.
In a medium mixing bowl, combine water, sugar, and salt. Add flour and
yeast all at once, and stir until a soft dough forms. Add additional
flour if needed, and knead gently for 5-10 minutes, until dough is
smooth and elastic.

Alternately, you may mix this dough in a bread machine.
On the dough cycle, add ingredients in order listed and remove dough
when it is finished kneading. (Turn off the dough cycle at that time.)
Dough can be somewhat sticky.

Or, you can mix this dough in a stand mixer, until soft and elastic. Dough can be somewhat sticky.

2. Butter or grease a 16-inch round pizza pan. Using your buttery
hands, lift the soft, sticky dough onto the pizza pan and gently spread
to the edges.

3. In a 1-cup measuring cup, mix the ranch dressing and minced garlic. Use a spoon to spread the sauce mixture over the crust.

4. In a medium mixing bowl, toss together the mozzarella, cheddar,
and Parmesan cheeses. Spread about half of the cheese mixture over the
sauce.

5. Evenly spread the chicken, tomatoes, and green onions over the pizza. Top with the remaining cheese.

6. Bake pizza in a pre-heated 425-degree oven for 12-15 minutes.
Check pizza after 10 minutes, and continue to check every few minutes
until top is browned and cheese is bubbly.

7. Remove pizza from oven, allow to cool slightly, and slice (I use a kitchen scissors to slice mine). Serve hot and enjoy!

This recipe is from Tammy’s Recipes.

A
cheesy creamy white sauce with a hidden ingredient — beans! Serve hot
over pasta, add cooked vegetables, or serve with grilled chicken for a
delicious, filling dinner!
Yield: 

4 servings
Ingredients: 

1/2 cup chopped onion
1/8 teaspoon cayenne pepper or 1 chopped jalapeno or other hot pepper
1/4 teaspoon black pepper
2 tablespoons butter
2 cloves garlic, minced
1 tablespoon all-purpose flour
1 1/2 cups milk
1/4 cup water
2 teaspoons chicken base or 2 chicken bouillon cubes
2 cups cooked white beans (such as Great Northern) or one 15-ounce can, drained and mashed*
1 1/2 cups (6 ounces) shredded Mozzarella or Monterey Jack cheese
1/2 to 1 teaspoon salt (to taste)
Shredded Parmesan and/or fresh parsley, optional
8 ounces pasta, cooked according to package instructions
Instructions: 

1.
In a medium-large stock pot over medium heat, saute onion, cayenne or
pepper, and black pepper in butter, until onion is soft. Add garlic and
stir. Add the flour and stir to coat, until flour is bubbly.

2. Add the milk, water, and chicken base while whisking briskly.
Continue to whisk and heat until mixture bubbles and thickens slightly.

3. Reduce heat and stir in beans, heating through. (See additional
notes about blending the sauce for a smooth sauce.) Add cheese and stir
until melted. Add salt to taste (we like about 1 teaspoon, but you may
need less, especially if you started with canned beans!).

Serve hot sauce over freshly cooked pasta. Sprinkle with shredded Parmesan cheese or fresh parsley for garnish, if desired.

Serving suggestions: Grilled chicken or other grilled meat, cooked broccoli, cooked carrots, green salad.

This recipe is from Tammy’s Recipes.

A
thin-crust pizza with bbq sauce, chicken breast, sliced red onions, and
freshly chopped cilantro — like California Pizza Kitchen’s Barbecue
Chicken Pizza!
Yield: 

2 large, thin pizzas
Ingredients: 

For the crust:

1 1/2 cups warm water
1 teaspoon salt
2 tablespoons oil
3 to 3 1/2 cups bread flour or all-purpose flour
1 tablespoon dry yeast

For the toppings:

2 boneless skinless chicken breasts
1 cup of your favorite BBQ sauce (we like Sweet Baby Ray’s)
Butter, for greasing the sheets
16 ounces (4 cups) shredded mozzarella cheese
1/2 of a red onion, thinly sliced
1 cup (or more!) fresh chopped cilantro
Instructions: 

1.
Preheat oven to 375 degrees. Place chicken breasts in a baking dish and
coat with BBQ sauce, using about 1/2 a cup of the sauce. Bake uncovered
for 25-30 minutes or until chicken is done. Remove from oven and allow
to cool for a bit; slice chicken thinly and set aside. Reserve extra
sauce from the dish for serving, if desired.

2. To make pizza crust, combine water, salt, and oil in a medium-size
mixing bowl. Add a cup of the flour, then stir in the yeast and another
cup of flour. Add enough remaining flour to make a dough and knead for
5-10 minutes, adding flour as needed to make a smooth, elastic dough.

*To make this dough in the bread machine: Add crust ingredients in
the order listed and select the DOUGH cycle. Use dough when cycle is
complete, or, remove dough after it is formed (and stop the dough cycle
from finishing the rising time).

3. Preheat oven to 450 degrees. Divide pizza dough in half. Liberally
butter two baking sheets (11×15-inch or 13×18-inch). Spread dough onto
the sheets. (If dough is too thick to spread, you can use a rolling pin
to roll the dough into a rectangle and then place on the sheet.)

4. Spread 1/4 cup of BBQ sauce over each crust. Spread half of the
mozzarella cheese over each pizza, followed by the sliced chicken breast
and red onions. Sprinkle with fresh cilantro.

5. Bake pizzas at 450 degrees for about 12 minutes — until toppings are browned and crust is lightly browned on the bottom. Cut pizza into squares and serve with fresh cilantro and extra bbq sauce from the chicken dish, if desired.

This recipe is from Tammy’s Recipes.

A
bed of lettuces served with fresh tomatoes, turkey bacon, grilled
chicken breast, hard-boiled eggs, avocado, crumbled cheese, and green
onions. Top with dressing (recipe included) and enjoy!
Yield: 

4 large servings
Ingredients: 

Cobb Salad Ingredients:

1/2 head Iceberg lettuce, chopped
1 large head Romaine lettuce, chopped*
2 tomatoes, diced
6 strips turkey bacon, cooked until crisp and chopped into small pieces
2 grilled chicken breasts (can be hot or cold), sliced thinly
3 hard-boiled eggs, peeled and diced
1 large avocado, diced
1/2 cup crumbled Roquefort or bleu cheese
1/4 cup thinly sliced green onions

Original Cobb Salad Dressing Ingredients:

1/4 cup water
1/4 cup red wine vinegar
1/4 teaspoon sugar
1 teaspoon fresh lemon juice
2 teaspoons salt
3/4 teaspoon freshly ground black pepper
3/4 teaspoon Worcestershire sauce
1/4 teaspoon dry English mustard
1 small garlic clove, minced
1/4 cup olive oil
3/4 cup vegetable oil (or light olive oil)
Instructions: 

1. Make the salad dressing by whisking or blending together the dressing ingredients. Mix well!

2. In a large bowl, toss together the lettuces with enough dressing
to coat. This should take about 1 cup of the dressing. Arrange lettuce
either on 4 large serving plates or in a large shallow serving bowl.

3. Place the toppings in strips across the lettuce, as pictured:
tomatoes, bacon, chicken, eggs, avocado, and bleu cheese. Sprinkle green
onions over the top of the salad.

Serve salad with additional dressing on the side, if desired.