Ingredients:

1 fresh pineapple
1/2 cup chopped bell pepper
3 green onions, chopped
3 tablespoons soy sauce
1 1/2 teaspoons sugar
1 teaspoon fish sauce
1/2 teaspoon turmeric
1 tablespoon water
2 tablespoons peanut or vegetable oil
1 pound small shrimp, shelled and deveined
2 garlic cloves, finely minced
5 cups cooked rice
1/4 cup finely chopped fresh cilantro, chopped

Methods:

1. With a sharp knife, carefully cut the top and bottom off the pineapple. Remove the shell, cutting enough to just remove the “eyes”. Cut pineapple in quarters and remove the core. Cut up enough pineapple into 1/2-inch pieces to measure 1 1/2 cups. Set aside. (Serve the remaining pineapple as an accompaniment with the meal.)
2. In a bowl combine the pineapple pieces, bell pepper, and green onions. Set aside.
3. In another bowl whisk together the soy sauce, sugar, fish sauce, turmeric, and water. Set aside.
4. In a wok or heavy skillet heat 1 tablespoon of the oil over medium-high heat until it is hot, and stir-fry the shrimp for 1 1/2 minutes, or until they are just firm, (do not over cook) and transfer to a bowl.
5. Heat the remaining oil over medium-high heat the same as above and stir-fry the garlic for 5 seconds.Add the rice and stir-fry the mixture for 1 minute, or until the rice is hot. Add the soy mixture and stir-fry the mixture for 1 minute.Add the pineapple mixture and the shrimp, stir-fry for another minute, or until heated through.Remove from heat and stir in the cilantro.

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Ingredients:

1 tablespoon oil
1 cup diced green pepper
I cup diced onion
1 can (16 oz.) whole, peeled diced tomatoes, not drained
1 can (15.5 oz.) red kidney beans, not drained
1 cup water
1 package (1.6 oz.) chili seasoning
1 can (12 oz.) STARKEST TUNA, drained
1 1/2 cups brown rice, uncooked

Methods:

1.In a large skillet, heat oil over medium heat add pepper and onion and cook, stirring often until softened (3-5 minutes).

2.Stir in tomatoes, beans, water, chili seasoning and tuna mix well and bring mixture to a boil.

3.Stir in rice return to boil. Reduce heat to low cover skillet and simmer 5 minutes.Remove from heat let stand, covered, 5 minutes.

4.Fluff with fork ladle into serving bowls.

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Ingredients:

* 1 filet of Atlantic Salmon
* Coarse salt … (Sea salt preferred)
* 1 medium size onion
* 1 small tomato
* Parsley leaves (to your flavor)
* Kraft 3 Cheese Peppercorn Salad Dressing
* 1 Cup of Wild Rice
* 1 lemon
* 1 tablespoon of granulated garlic
* Pinch or 2 of garlic
* 3 or 4lettuce leaves

Directions

1. Prepare Wild Rice in a small pot.
2. Add 2 and 1 1/2 cups of water.
3. Add 1 teaspoon of salt.
4. Add some granulated garlic and a pinch of black pepper.
5. Bring to boiling.
6. Turn down heat to low and stir often.
7. Take fillet of Salmon and rub with sea salt – on both sides.
8. Lay out skin side of fillet on large cut aluminum tin foil.
9. Spread out some Peppercorn dressing on the top of the fillet.
10. Dice onion and spread over the top of the dressing.
11. Dice 1 tomato and spread over the top.
12. Spread out parsley leaves over top of fillet.
13. Sprinkle pepper over mixture.
14. Squeeze the juice of 1 lemon and pour over the fillet.
15. Be careful to have the foil tucked up to avoid mixture spilling out.
16. Wrap fillet with the foil all around.
17. Make sure entire fillet is covered in foil.
18. Start the BBQ in the back yard.
19. Place the foiled fillet on the grill on high heat.
20. Turn over after about 10 minutes.
21. Open 1 side and check that the fillet flakes easy and is cooked through.
22. Check using your fork.
23. Place on a serving dish with the top open.
24. You may want to add a little lemon juice or any other seasoning you like over the filet for flavor if required.
25. On a separate dish, lay out 3 or 4 lettuce leaves and pour cooked Wild Rice in the center.
26. Serve with a selection of greens or vegetables of choice.
27. For the adults a glass of white wine is recommended.
28. White grape juice for the kids (looks like wine).

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