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Lemon-Dill Salmon Team this flavorful fish with couscous for a 30-minute meal. Estimated Times Preparation Time: 5 mins. Cooking Time: 10 mins. Nonstick cooking spray 4 (6 ounces each) salmon fillets 2 teaspoons chopped fresh dill 1 MAGGI Vegetarian Vegetable Flavor Bouillon Cube, crushed 3/4 teaspoon lemon pepper Hot, cooked couscous (optional) Lemon wedges (optional) PREHEAT oven to 500° F. Coat rack of grill pan with nonstick cooking spray. Place salmon on prepared rack. Sprinkle evenly with dill, bouillon and lemon pepper. BAKE for 10 minutes or until salmon flakes easily when tested with a fork. SERVE salmon over couscous; serve with lemon wedges. Serving Size: 4 Nutrition Facts Serving Size 1/4 of a recipe Servings per Recipe 4 Amount per Serving Carbohydrates 0 g Carbohydrates % DV 0% Dietary Fiber 0 g Dietary Fiber % DV 0% Sugars 0 g Protein 34 g Calories 240 Calories from Fat 100 Total Fat 11 g Total Fat % DV 17% Saturated Fat 1.5 g Saturated Fat % DV 8% Cholesterol 95 mg Cholesterol % DV 31% Sodium 390 mg Sodium % DV 16% Vitamin A % DV 2% Vitamin C % DV 0% Calcium % DV 2% Iron % DV 8%

Tuna Noodle Casserole Estimated Times Preparation Time: 10 mins. Cooking Time: 30 mins. 3 cups dried medium egg noodles 1 cup frozen green beans Nonstick cooking spray 1 slice whole-grain bread, crumbled into coarse bread crumbs 2 teaspoons butter or margarine, melted 2 stalks celery, sliced 3/4 cup chopped red or green bell pepper 1/2 cup chopped onion 1 can (12 fluid ounces) NESTL? CARNATION® Evaporated Fat Free Milk 1 can (10 3/4 ounces) light condensed cream of mushroom soup 1 can (9 ounces) tuna packed in water, drained and flaked PREPARE pasta according to package directions, adding green beans during last 3 minutes of cooking. Drain; set aside. PREHEAT oven to 375° F. Spray 2-quart casserole dish with nonstick cooking spray. Coat bread crumbs with melted butter. COAT large, nonstick skillet with nonstick cooking spray. Heat over medium-high heat. Add celery, bell pepper and onion. Cook, stirring occasionally, for 2 to 3 minutes or until crisp-tender. Stir in pasta, evaporated milk, soup and tuna; mix well. Cook for 2 minutes. Pour into prepared casserole dish. Sprinkle with bread crumbs. BAKE for 20 to 25 minutes or until bubbly and bread crumbs are golden. Serving Size: 6 Nutrition Facts Serving Size 1/6 of a recipe Servings per Recipe 6 Amount per Serving Carbohydrates 25.5 g Carbohydrates % DV 9% Dietary Fiber 2 g Dietary Fiber % DV 9% Sugars 5 g Protein 17 g Calories 258 Calories from Fat 53 Total Fat 6 g Total Fat % DV 9% Saturated Fat 1 g Saturated Fat % DV 6% Cholesterol 36 mg Cholesterol % DV 12% Sodium 424 mg Sodium % DV 18% Vitamin A % DV 21% Vitamin C % DV 66% Calcium % DV 19% Iron % DV 10%

Parchment-Baked Halibut With Apples Baked halibut and crisp Golden Delicious apples make a surprise combination en papillote. Estimated Times Preparation Time: 20 mins. Cooking Time: 15 mins. 2 tablespoons olive oil 1 cup coarsely chopped onions 2 medium Golden Delicious apples, cored and thickly sliced 1/2 teaspoon crushed thyme 1/2 teaspoon crushed oregano 1/4 teaspoon crushed rosemary 1/8 teaspoon salt 1/8 teaspoon ground black pepper Nonstick cooking spray 4 (about 1 pound total) halibut steaks 2 teaspoons lemon juice, divided 2 teaspoons finely chopped parsley, divided PREHEAT oven to 400° F. HEAT oil in large, nonstick skillet over medium-high heat; cook onions, stirring occasionally, for 5 minutes or until browned. Remove from heat; stir in apples, thyme, oregano, rosemary, salt and pepper. CUT four pieces of parchment paper or foil; spray with nonstick cooking spray. Place one halibut steak next to the fold on sprayed side of parchment paper; sprinkle 1/2 teaspoon lemon juice and 1/2 teaspoon parsley over halibut. Season to taste with salt and ground black pepper. PLACE generous 1/2 cup apple mixture on parchment paper slightly overlapping halibut. Fold other half of parchment paper over halibut. Seal edges with tightly creased overlapping folds. Place on baking sheet. Repeat with remaining halibut steaks and apple mixture. BAKE for 10 minutes or until packets are puffed and lightly browned. Remove from oven; cut paper around halibut. Serve immediately. Serving Size: 4 Nutrition Facts Serving Size 1/4 of a recipe Servings per Recipe 4 Amount per Serving Carbohydrates 11 g Carbohydrates % DV 4% Dietary Fiber 2 g Dietary Fiber % DV 8% Sugars 7 g Protein 24 g Calories 230 Calories from Fat 90 Total Fat 10 g Total Fat % DV 15% Saturated Fat 1.5 g Saturated Fat % DV 7% Cholesterol 35 mg Cholesterol % DV 12% Sodium 135 mg Sodium % DV 6% Vitamin A % DV 6% Vitamin C % DV 10% Calcium % DV 8% Iron % DV 8%

Pasta with Lemon and Shrimp The pesto gives this seafood entrée a sophisticated flavor. Estimated Times Preparation Time: 15 mins. Cooking Time: 6 mins. 1 package (9 ounces) BUITONI Refrigerated Linguine, prepared according to package directions, kept hot 8 ounces cooked medium shrimp, kept warm 1 container (7 ounces) BUITONI Refrigerated Reduced Fat Pesto with Basil 1 1/2 teaspoons grated lemon peel 2 tablespoons thinly sliced green onion COMBINE pesto and lemon peel in medium saucepan. Cook over medium-low heat, stirring frequently, for 6 to 8 minutes or until heated through. Transfer cooked pasta to serving plates. Top with sauce and shrimp. Sprinkle with green onion. Serving Size: 4 Nutrition Facts Serving Size 1/4 of a recipe Servings per Recipe 4 Amount per Serving Carbohydrates 43 g Carbohydrates % DV 14% Dietary Fiber 3 g Dietary Fiber % DV 13% Sugars 5 g Protein 24 g Calories 419 Calories from Fat 150 Total Fat 17 g Total Fat % DV 26% Saturated Fat 4 g Saturated Fat % DV 20% Cholesterol 190 mg Cholesterol % DV 63% Sodium 584 mg Sodium % DV 24% Vitamin A % DV 15% Vitamin C % DV 5% Calcium % DV 20% Iron % DV 19%

ok i'm half blind now -- going to bed -- there are more to come!! just wait til i'm home for almost a month after surgery hahaha good luck to everyone tomorrow in their journey!! take care roberta

hey roberta, these sound yummy, thanks for posting them. i havent been doing much cooking, bob cooks for himself and im just not very hungry most days. i hope that changes eventually. but im going to print them out when i get home from work and save them for a day the cooking and eating bug hits at the same time. hugzzzzzzzzzz, jacki

They all sound delicious...but was wondering at what point after surgery are these good for? I was under the impression pasta was a no no for quite some time or am I wrong?

hi sandra most Dr.s will say no pasta or rice for the first year -- but i found out after ross's surgery that people have to be realistic too -- we don't eat pasta, but we do have rice -- even rice a roni -- he makes sure he eats his meat first for the protein -- or else his wife will yell and scream at him -- but we also have my 19 yr old son living here who is 147 lbs at 6'2" -- i can't have him eating the same way ross eats -- we need balance here ross had his surgery on 5/22/06 and can eat anything as long as he eats real slow -- and he's still losing take care roberta