Grilled Fish Squares with Tanglad

1/2 kg tune or blue marlin, chunks
1 tbsp chopped tanglad
1 can 234g pineapple chunks, drained, reserve syrup
1/4 kg cherry tomatoes or wedged salad tomatoes
1 pc large green bell pepper, cubed
2 tbsp vegetable oil or olive oil

1. Season fish with 3/4 tsp iodized fine salt, 3/4 tsp pepper and tanglad. Marinate in pine syrup for 20 minutes.
2. Skewer fish chunks, pineapple chunks, tomatoes, and bell pepper. Brush with vegetable or olive oil.
3. Grill until tender.

Fruit Medley Salad

4 oz prosciutto, thinly sliced and cut up
1/2 honeydew melon, cut into balls
1/2 cantaloupe, cut into balls
1 large peach, sliced
1 cup strawberries, halved
Leaf lettuce
1/4 cup dairy sour cream
1/4 cup mayonnaise or salad dressing
1/4 cup crumbled blue cheese
2 teaspoons milk

Arrange prosciutto, melon balls, peach slices, and strawberries on lettuce-lined platter. In small mixing bowl, combine sour cream, mayonnaise or salad dressing, blue cheese, and milk. Serve with salad. Makes 4 healthy, yummy servings.

Fish and Greens Salad

300 g romaine lettuce, torn into bite-size pieces
1 can Pineapple chunks
1/4 kg whole tuna flesh, cubed (about 30 pcs)

VINAIGRETTE
2 tbsp red cane vinegar
1 tsp iodized fine salt
1/4 tsp pepper
1/3 c pineapple syrup
2 tbsp thick coconut milk
1 1/2 tbsp olive oil

1. Chill lettuce and pineapple chunks. Season fish with1 tsp iodized salt and 1/4 tsp pepper then marinate for 10 minutes in pineapple syrup.
2. Pan grill in olive oil until cooked. Set aside.
3. Prepare vinaigrette by combining all ingredients in a sterilized jar or container. Shake well.
4. Toss salad ingredients together, except fish, with the vinaigrette. Top with fish. Serve immediately.

SPROUT BURGERS

4 hamburger buns, split
2 slightly beaten eggs
3/4 cup soft bread crumbs
2 tbsp chopped onions
2 tbsp soy sauce
1 tbsp sugar
1 clove garlic, minced
1/8 tsp ground ginger
1 lb ground beef
1 cup snipped fresh or canned bean sprouts

Preheat broiler. Toast buns in broiler; set aside. Combine the next 7 ingredients. Add ground beef and bean sprouts; mix well. Shape into 4 patties. Broil 4 inches from heat for 4 minutes. Turn; broil 4 to 5 minutes more. Serve on toasted buns. Makes 4 mouth-watering servings.

Yogurt Sip

1 10 oz. frozen peach slices
1 c plain yogurt
1/4 c peach brandy or other brandy
1/4 c light rum
i tbsp honey
ground nutmeg

Let peaches stand at room temperature for 10 minutes. Combine yogurt, brandy, rum, and honey in blender container. Add peaches and syrup. Cover. Blend till smooth. Pour into glasses. Top with nutmeg. Makes 5 oh-so-good servings.

Strawberry-Mango Fruit Salad

1 can Fruit Cocktail, drained, reserve 2 tbsp syrup
1/4 kg strawberries, halved then sliced
1/2 kg ripe mangoes, peeled and flesh cubed

Low Fat Cream
2/3 cup low fat milk, chilled for an hour
2 tbsp cold fruit cocktail syrup
1 tsp unflavored gelatin
2 tbsp sugar

1. For the CREAM: Combine fruit cocktail syrup and gelatin in a small saucepan. Heat until gelatin is completely dissolved. Set aside. Beat milk with a wire whisk until slightly thickened and frothy. Gradually add sugar then gelatin mixture. Continue whisking. Cover and chill until ready to use. Whisk to soften before using.

2. For the FRUIT MIXTURE: Combine all ingredient with cream. Serve chilled.

YUMMY AND HEALTHY!!!

FOOD THOUGHTS

"One cannot think well,
love well,
sleep well,
if one has not
dined well."
- Virginia Woolf, British Author

"The groundwork of all happiness is HEALTH."
- James Leigh Hunt, Essayist and Poet