• Serving Size: 4 oz.
• Calories: 350g
• Fat: 9g
• Sat. Fat: 2g
• Carb: 20g
• Fiber: 3
• Protein: 33g

Serving Tip:
To remove from baking dish, be sure to use a slotted spatula or large slotted spoon.

Recipe provided by: Danielle Nagel
Danielle Nagel, APCA, also known as "The Fit Gourmet", also serves as a Personal Chef, Nutrition & Wellness Consultant, Fitness Professional and Writer. For more great recipes and fitness information, visit Fit and Beyond at http://www.fitandbeyond.com

• 1 lb. grouper, cut into four 4-ounce pieces
  (halibut, seabass or red snapper may be substituted)
• ½ cup dry white wine
• 3 cups tomatoes, diced
• 1 cup onion, finely chopped
• 2 garlic cloves, minced
• ¼ cup fresh basil, chopped or 4 teaspoons dried basil
• 1 Tablespoon Kalamata olives, minced
• 1 Tablespoon olive oil
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• ¼ cup dry breadcrumbs, Italian-style
• 1 Tablespoon grated Parmesan cheese
• 1 teaspoon olive oil
• 1 Tablespoon toasted pine nuts cooking spray

Rinse fish well and place in a 11" x 7" glass baking dish coated with cooking spray.

Pour wine over fish.

In a medium bowl, combine tomatoes through pepper then spoon mixture over fish.

Bake at 350°F for 30-35 minutes or until fish flakes easily with a fork.

Remove fish from oven.

Preheat broiler and combine breadcrumbs, cheese and remaining teaspoon of olive oil.

Sprinkle breadcrumbs lightly over top of tomato mixture and broil 1 to 1 ½ minutes or until breadcrumbs are golden brown.

Excellent served over a bed of orzo pasta and sauteed spinach then top with toasted pine nuts!

Recipe provided by: Rachel Paxton
Rachel Paxton is a freelance writer and mom who is the author of What's for Dinner?, an e-cookbook containing more than 250 quick easy dinner ideas. For more recipes, organizing tips, home decorating, crafts, holiday hints, and more, visit Creative Homemaking at http://www.creativehomemaking.com

• 6 lbs. rump or chuck roast
• 1 (14-oz.) bottle ketchup
• 3 onions
• 1 stalk celery
• 3 tbsp. BBQ sauce
• 3 tbsp. vinegar
• 2 tbsp. salt
• 1 tsp. Worcestershire sauce
• 1 tsp. pepper
• 3 c. water

Dump all ingredients in large roast pan.

Bake in oven about 6 hours at 300°F.

Add more liquid if necessary.

When beef if done it should pull apart and shred easily with a fork. (It seems like there is a lot of liquid, but when you pull apart the meat it absorbs most of it).

Serve on fresh buns that won't fall apart easily.

Recipe provided by: Rachel Paxton
Rachel Paxton is a freelance writer and mom who is the author of What's for Dinner?, an e-cookbook containing more than 250 quick easy dinner ideas. For more recipes, organizing tips, home decorating, crafts, holiday hints, and more, visit Creative Homemaking at http://www.creativehomemaking.com

• 1 (10 oz.) package frozen spinach
• 1 can tuna, drained
• 1 small can sliced mushrooms (optional)
• 2 tablespoons lemon juice
• 3 tablespoons butter
• 1 tablespoon minced onion
• 2 tablespoons flour
• ½ teaspoon salt
• 1/8 teaspoon pepper
• 1 egg, slightly beaten

Drain mushrooms, saving liquid

Add lemon juice and water to mushroom juice to make 1 cup liquid.

In a saucepan, melt 2 tablespoons butter, and blend in onion, flour, salt, pepper, and mushroom liquid.

Cook, stirring, until smooth and thick.

Beat sauce into egg, then add mushrooms.

Arrange spinach in a casserole dish, then top with tuna.

Pour sauce on top.

Dot with 1 tablespoon butter and bake at 350 degrees for 30 minutes.