I got these from the Woman's World magazine website. There's 51 in all, but I'll just periodically post a few at a time.

1. Panfry fresh or frozen breaded fish fillets in a little oil in a nonstick skillet over medium-high heat until browned and cooked through. In bowl, combine coleslaw mix, some chopped cilantro, Asian salad dressing and a bit of light mayonnaise. Top sandwich bun bottoms with lettuce, then fish fillets, coleslaw and bun tops.

2. Heat drained canned white beans in a little olive oil with sage and minced garlic. Meanwhile, sauté peeled shrimp in olive oil with crushed red pepper flakes. Spoon on beans and serve with lemon wedges.

3. Heat broiler. Make a few crosswise slashes in low fat kielbasa, brush with honey mustard and broil. Meanwhile, sauté sliced onions in oil until golden; stir into warmed refrigerated mashed potatoes. Serve with kielbasa.

4. Cook fresh pasta in large skillet of boiling water. Drain; toss with Double Cheddar cheese sauce, chunky salsa, drained canned corn and chopped cilantro.

5. Brown ground pork with minced garlic. Drain off fat. Stir in green salsa, drained canned hominy and chopped cilantro. Serve over 90-second rice; top with sour cream.

6. Cook ramen noodles, broken up, in a large skillet of boiling water. Whisk equal parts light coconut milk and peanut butter with a little lime juice and some crushed red pepper flakes. Toss with drained noodles, cooked peeled shrimp, and cucumber and scallion slices.

7. Spread thick slices of whole-grain or challah bread with mustard. Make sandwiches with sliced Swiss cheese, ham and baby spinach leaves. Spread sandwiches with butter; cook in heated skillet until both sides are golden and cheese is melted.

8. Rub skirt steak with steak seasoning. Heat a little oil in large skillet. Add steak and cook, turning once, until desired doneness. Stir shredded chipotle Cheddar cheese into hot refrigerated mashed potatoes; serve on the side.

9. Heat broiler. Cut tube of ready-to-eat polenta in 1â2-in. slices, coat with nonstick spray and place on a foil-lined baking sheet. Broil 7 minutes or until lightly browned, turning once. Meanwhile, heat a little olive oil in a large skillet. Brown sliced fully-cooked chicken sausage. Add a bag of chopped broccoli rabe, 1â2 cup oil-packed sun dried tomatoes, 1â2 cup water and some minced garlic. Cover and cook 3 minutes or until broccoli rabe is just tender. Serve over polenta. Sprinkle with Parmesan.

10. Cut pork cutlets into strips. Panfry in a little oil until cooked. Add coleslaw mix and some hoisin sauce to coat; heat. Sprinkle with sliced scallions and chopped cashews. Roll in warmed flour tortillas.