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Table of Contents:

Herbed Seafood Skewers
"Lazy Lasagna"
Crescent Dogs
French Onion Pan Rolls
Mediterranean Marinated Tomatoes
Summer Salads
Fresh Grilled Chicken
Grilled Meat Loaf
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Herbed Seafood Skewers

1/4 cup canola oil
1/4 cup lemon juice
1 garlic clove, minced
1 teaspoon dried oregano
1 teaspoon chicken bouillon granules
1/2 teaspoon dried basil
1/2 teaspoon salt
3/4 pound uncooked large shrimp, peeled and deveined
1/2 pound sea scallops
1 each large green and sweet red pepper, cut into 1-inch pieces
1 small zucchini, cut into 1/4-inch slices
1 small yellow summer squash, cut into 1/4-inch slices
Hot cooked rice, optional

In a bowl, combine the first seven ingredients. Divide marinade between
two large resealable plastic bags. Add the shrimp and scallops to one;
place vegetables in the other bag. Seal and turn to coat; refrigerate
for 3-4 hours.

Drain shrimp and scallops; discard marinade. Drain vegetables, reserving
marinade for basting. On eight metal or soaked wooden skewers, alternate
the shrimp, scallops, peppers and squash. Grill, uncovered, over medium
heat for 6 minutes or until shrimp turn pink, turning once and basting
occasionally. Serve over rice if desired. Yield: 4 servings.

Nutritional Analysis: One serving (2 kabobs, calculated without rice)
equals 217 calories, 10 g fat (1 g saturated fat), 120 mg cholesterol,
684 mg sodium, 10 g carbohydrate, 3 g fiber, 22 g protein.
Diabetic Exchanges: 3 lean meat, 2 vegetable.
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"Lazy Lasagna"

1-1/2 Cups noodles
1 C. spaghetti sauce
3/4 C. Shredded Mozzarella Cheese
1/2 C. Cottage Cheese
2 T. Grated Parmesan Cheese (I only use 1 T.)
Oregano and Garlic Powder to taste

Cook noodles according to package directions. Warm the spaghetti sauce
(I do this in a 4 C. measuring cup in the microwave.) Stir in the
cottage cheese and Mozzarella. Fold in noodles. Pour into a greased 1
quart casserole. Sprinkle with Parmesan cheese, oregano and garlic
powder. Bake, uncovered, at 375 degrees for 20 minutes or until bubbly.
Makes 2 servings.

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Crescent Dogs

8 hot dogs
4 (3/4-oz) Slices American Cheese, each cut into 6 strips
1 Tube (8-oz) Refrigerated Crescent Dinner Rolls

Preheat oven to 375 degrees.

Slit hot dogs to within 1/2 inch of ends; insert 3 strips of cheese into
each slit.

Separate dough into triangles. Wrap dough triangle around each hot dog.

Place on ungreased cookie sheet, cheese side up.

Bake at 375 degrees for 12 to 15 minutes or until golden brown.
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FRENCH ONION PAN ROLLS

2 loaves (1 pound each) frozen bread dough, thawed
1 cup grated Parmesan cheese
1 envelope onion soup mix
1/2 cup butter or margarine, melted

Divide the bread dough into 20 portions; shape each into a ball. In a
bowl, combine the Parmesan and onion soup mix. Place butter in another
bowl. Roll each ball in melted butter, then in cheese mixture. Arrange
in a greased 13x9x2-inch baking dish. Lightly cover with plastic wrap
and let rise in a warm place until doubled, about 45 minutes. Bake at
350*F for 30 to 35 minutes, or until golden brown. Remove from pan to a
wire rack. Serve warm. Makes 20 rolls.
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Mediterranean Marinated Tomatoes
Makes (4) 1/2 -cup servings

3 Tomatoes, each cut into 6 wedges
1/4 Cup Lemon Juice (fresh works best)
1 tsp Sugar
1 tsp Canola Oil
1/4 tsp Dried Savory
1/4 tsp Salt
1/8 tsp Ground Cayenne Pepper
1 Clove Garlic, minced

Place the tomato wedges in a medium bowl. Combine lemon juice and
remaining ingredients, stirring with a whisk. Pour dressing over
tomatoes; toss gently to coat. Let stand 1 hour, stirring occasionally.

Serve at room temperature with a slotted spoon.
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Ramen Noodle Salad

2 (3 oz) packages ramen noodles, chicken or beef flavor
8 oz (half a package) cabbage chopped for cole slaw
8 oz. pkg. julienned carrots
1 cup dry roasted peanuts
1 cup dry roasted sunflower seeds
3 Tblsp. white sugar
1/4 cup vegetable oil
1/3 cup cider vinegar
1 ramen noodle seasoning package
10 squirts soy sauce
sesame oil, to taste (I give it about 10 squirts) Cajun seasoning (I use
Slap Ya Mama, but Tony's is good too)

Break apart the ramen noodles and drop them into a large salad bowl. Add
cabbage, carrots, peanuts and sunflower seeds, in that order. In a
separate bowl, whisk together the sugar, oil, vinegar, seasoning packet,
soy sauce, sesame oil and Cajun seasoning. Pour over salad and toss to
coat. This salad gets better as it sits and the ramen noodles soften, so
refrigerate at least one hour.

This is another one I used to eat a lot as a Weight Watcher's version.
It's incredibly simple and tasty -- Lots of versions of it floating
around, and it's another one that goes fast in the summertime. If you're
not into the kick of Cajun seasoning, use garlic salt instead of garlic
powder. Dive in!

Summer Chicken Salad

2 cups cubed cooked chicken
1 cup small red grapes
1 (8 oz) can pineapple tidbits, drained
2 celery ribs, chopped
1/4 cup pecans
1/3 cup light mayo-type salad dressing
1/8 tsp. celery seed
garlic powder, to taste
Cajun seasoning (Slap Ya Mama), to taste

Combine chicken, grapes, pineapple, celery and pecans in a medium bowl
and set aside. In a small bowl, combine salad dressing, celery seed,
garlic powder and Cajun seasoning. Stir into chicken mixture. Cover and
refrigerate until ready to serve.
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"Fresh" Grilled Chicken

1 (1-1/2 to 3 lb) Chicken, cut up

For marinade:
Zest from 1 Tangerine
Zest from 1 Lime
3 Tbs Canola Oil
1 Garlic Clove, crushed
1 tsp Salt
1/2 tsp Black Pepper
1/8 tsp Cayenne, or to taste

Combine all ingredients for marinade in mixing bowl - transfer to large
zip lock bag. Add cleaned chicken parts and marinate, refrigerated, for
2 hours (or up to 12 hours - overnight would be too long).

Grill until chicken is done and juices run clear. Discard marinade.
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Grilled Meat Loaf

1/2 cup ketchup
1/2 cup quick-cooking oats
1/4 cup chopped green pepper
1 egg
1 teaspoon dried parsley flakes
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/4 teaspoon pepper
2 pounds ground beef
Additional ketchup, optional

In a large bowl, combine the first nine ingredients. Crumble beef over
mixture and mix well. Shape into two loaves. Place a sheet of heavy-duty
foil in center of grill. Place meat loaves on foil (do not seal foil).
Grill, covered, over indirect medium heat for 50 minutes or until meat
is no longer pink and a meat thermometer reads 160°. Brush tops with
additional ketchup if desired. Let stand for 10 minutes before slicing.
Yield: 2 loaves
(4 servings each).
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