1 1/2 pounds halibut or whitefish fillets, cut into 6 serving pieces
2 cloves garlic, finely chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup white wine or apple juice
1 1/2 cups julienne strips carrots, 3 medium size
12 slices lemons, 1/8 inch thick

Heat your oven to 375 degrees. Spray six 12-inch square pieces of aluminum foil with nonstick cooking spray. Place 1 fish fillet in the center of each piece of foil and sprinkle with garlic, salt and pepper. Pour the wine over the fish and place 1/4 cup of carrots on each fillet. Top each with 2 lemon slices and wrap the foil around the fish, sealing it inside. Bake them for about 10 minutes or until the fish flakes easily with a fork.

To serve, place the packets directly on the plates; the aroma released when the foil is opened is wonderful and will dazzle your dinner date. You can serve the halibut with a side of potatoes, rice or pasta.

The recipe as given here is good for 6 servings. Enjoy!

1 cup water
3 tablespoons cornstarch
1 tablespoon packed brown sugar
3 tablespoons low-sodium soy sauce
3 teaspoons grated gingerroot
1 teaspoon low-sodium beef bouillon granules
4 ounces uncooked vermicelli
2 teaspoons chili oil
1 pound beef boneless sirloin steak, cut into 2 x1 / 4-inch strips
1 clove garlic, crashed
1 medium red bell pepper, cut into 2 x 1 / 4-inch strips
1 cup 1 / 4 inch slices mushrooms that should be about 3 ounces in total
1 cup Chinese pea pods
1 tablespoon sesame seed, toasted

Start by mixing the water, cornstarch, brown sugar, soy sauce, 2 teaspoons of the gingerroot and the bouillon granules and then set the mix aside. Cook and drain the vermicelli carefully following the instruction on the package making sure not to overcook it.

While the vermicelli is cooking, heat a Wok or 12-inch nonstick skillet until 1 or 2 drops of water bubble and skitter when sprinkle in it. Add the oil and rotate the Wok to coat its sides. Add the beef and the remaining 1 teaspoon of gingerroot and the garlic. Stir-fry for about 3 minutes or until the beef is brown. Add the bell pepper, mushrooms and pea pods and continue stir-frying for another 1 minute. Stir in the cornstarch mixture that you prepared earlier. Cook and stir for about 1 minute or until thickened. Finally, stir in the vermicelli and sprinkle with the sesame seed.

This recipe is good for 6 servings each having about 270 Calories. If you are preparing this meal for a dinner date, then use half of each ingredient for 3 servings. Enjoy!

1/2 cup orange juice
1/4 cup peanut butter
2 teaspoons curry powder
4 skinless boneless chicken breast halves
1 medium size red bell pepper cut in half
1/2 cup shredded coconut
1/2 cup currants

Beat the orange juice, peanut butter and curry powder in a medium size nonmetal bowl using a wire whisk. Add the chicken, turning to coat with marinade. Cover and refrigerate for at least 1 hour but no longer than 20 hours such that the chicken absorbs some of the taste from the condiments.

Heat coals or start a gas grill whichever is available. Remove the chicken from the marinade and discard the latter. Cover and grill the chicken and bell pepper 4 to 6 inches from medium heat for 15 to 20 minutes. During this time turn the chicken and pepper over once and keep them on the grill until the chicken is no longer pink in the center.

To serve, cut the chicken breasts diagonally into 1/2 inch slices and bell pepper into 1/2 inch strips. Sprinkle both the chicken and bell pepper with the coconut and currants. Serve with hot cooked rice.

Enjoy!