5 Zucchini (or any other

-variety of summer squash) 2 tb Oil

4 Garlic cloves

4 lg Onions, diced

2 Carrots, diced

1 Green pepper, diced

5 tb Tahini or peanut butter

3 tb Tamari

1/2 ts Paprika

1/2 ts Oregano

1/2 ts Basil

1/2 ts Sea salt

1/8 ts Red pepper (optional)

1/2 c Sesame seeds

1/2 c Sunflower seed meal

1 c Corn meal, or flour, or soy

-powder

Slice the zucchini and place in a large pot with 1/2 cup water,
adding enough squash to fill the pot.
Steam over medium heat for 7
minutes, until soft.
Heat the oil in a large skillet over medium
heat; add the garlic, onions, carrots, celery, and pepper; saute
for 7 minutes, till vegetables are tender.
Drain the zucchini and
mash well.
Add the sauteed vegetables, tahini, seasonings, sesame
seeds, sunflower seed meal, and corn meal.
The batter should be
thick not wet–add flour if needed.
Preheat oven to 375.
Oil a
cookie sheet.
Using a tablespoon, make patties and place them on
the sheet.
Bake for 8 minutes on each side, until golden brown.

1/3 c Lime Juice

1 T Vegetable oil

1 T Honey

6 x Chicken Breast Halves *

12 x Pearl Onions, peeled

1 x Lg Green Pepper **

1 x Papaya, peeled **

1 1/2 c Fresh Pineapple Chunks

* 4 oz each, skinned, boned, cut into 1 1/2″ pieces ** seeded,
and cut into 2″ pieces Combine lime juice, vegetable oil, and honey
in a shallow dish.
Add chicken; toss gently.
Cover and marinate in
rfrigerator 8 hours or overnight, stirring occasionally.
Remove
chicken from marinade, reserving marinade.
Alternate chicken,
onion, pepper, papaya, and pineapple on 6 (12″) skewers.
Coat grill
rack with Pam; place rack on grill over

medium-hot coals.
Place kabobs on rack, and cook 15-20 minutes
or till done, turning and basting frequently with reserved
marinade.
PER SERVING: 222 calories, 26.6 g protein, 5.7 g fat,
16.4 g carbohydrates, 70 g cholesterol, 1.5 mg iron, 66 mg sodium,
36 mg calcium.

1 can Tuna — drain and flake

1/2 cup Bread crumbs — fine

1/2 cup Celery — chopped

1/3 cup Mayonaise

1/4 cup Onions — chopped

2 tablespoons Chili sauce

1 Egg — beaten slightly

2 tablespoons Margerine

Mix all ingredients except margerine, and form into four
patties.
In skillet over medium heat, in 2 tbls margerine, brown
the patties about 5 minutes on each side.
Serve on 4 Toasted
English Mufffins.

1 can (7 oz) tuna — drained

2 tablespoons onion — chopped

2 tablespoons pickle — chopped

1/4 cup mayonnaise

slice of cheese — optional

Combine ingredients.
Split and toast hamburger buns, and spread
bottom half wit h tuna mixture.
Top with a slice of cheese and
broil for 4 minutes or until che ese melts.
Add bun toppers.

1 pound Tuna

1 tablespoon — Water

Salt and pepper to taste 1/4 teaspoon Garlic powder

2 tablespoons Olive oil

4 Hamburger buns or soft — Kaiser rolls; split

Chop the tuna finely.
Mix with the water, salt and pepper and
garlic powder.
Form into 4 patties.
Pack well and coat with oil.
Grill 4 inches from a hot fire for 3 to 4 minutes per side, until
lightly browned on both sides but still pink in the center.
For the
last 2 minutes of grilling, place the buns, cut sides down, on the
grill to toast the interior surfaces lightly.
Serve the burgers on
the toasted buns.
Per serving: 305 calories, 20 g carbohydrates, 12
g fat, 70 mg cholesterol, 670 mg sodium.

6 Turkey breast slices; about

- 1-1/2 lbs
—————————-TROPICAL FRUIT
SALSA—————————-
17 oz Mango slices; drain,
cubed

1 c Strawberries; sliced

1/2 c Kiwi; diced

3 tb Red onion; finely chopped

3 tb Fresh lime juice

1 ts Grated lime peel

1/4 ts Ginger

In medium bowl, gently combine all salsa ingredients.
Cover;
refrigerate at least 1 hour to blend flavors.
Heat grill.
When
ready to cook, oil grill rack.
Place turkey on gas grill over low
heat or on charcoal grill, 4-6″ from medium coals.
Cook 8-10
minutes or until mo longer pink, turning once.
Serve with
salsa.