Cookware: Lifetime® 11” Skillet and Cover; Lifetime® 1 Quart Saucepan
Yield: 4 Servings

Ingredients:

• 1 tablespoon margarine, divided
• 2 Granny Smith apples, cored, sliced
• ½ cup unsweetened apple juice
• ½ cup dry white wine, or water
• 1½ pounds butterfish, or Pacific Pompano
• 3 green onions, thinly sliced
• 1 tablespoon flour
• ½ cup skim milk
• 2 tablespoons nonfat dry milk
• 2 teaspoons Dijon-style mustard
  

In Lifetime® 11” Skillet over medium heat, melt ½ tablespoon margarine; sauté apples until lightly golden on both sides and just starting to soften. Remove apple slices to plate.

Arrange fish in skillet, placing apples on top; add apple juice and wine. Cover and cook until the water seal forms and cover spins freely. Reduce heat to low and cook 8 to 10 minutes, until fish flakes easily when tested with a fork. Drain, reserving cooking liquid; transfer fish and apples to heated serving platter and keep warm.

In Lifetime® 1 Quart Saucepan over medium heat, melt remaining ½ tablespoon margarine; sauté onion briefly. Stir in flour; cook until bubbly, about 1 minute. Combine skim milk and dry milk; blend into onion and flour mixture, along with mustard and ¼ cup reserved cooking liquid. Cook and stir until thickened. Spoon sauce over fish and serve immediately.

Nutrients per serving: Calories 401.2, Total Fat 17g, % Fat 38%, Cholesterol 112mg, Protein 34.3g, Sodium 257mg, Fiber 4.2g, Carbohydrates 28.2g

Accompaniments: Red beans and rice and overnight coleslaw.

Cookware: Lifetime® 11” Skillet and Cover
Yield: 6 to 8 Servings

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 large rib celery with leaves, chopped
• 1 medium green or red bell pepper, seeded, cubed
• 2 cloves garlic, minced
• 1 28-ounce can low-sodium whole tomatoes, coarsely chopped
• 1 medium lemon, thinly sliced
• 1 tablespoon paprika
• 2 teaspoons Worcestershire sauce
• 2 bay leaves, halved
• ½ teaspoon salt, optional
• ¼ teaspoon dried thyme, crumbled
• 3 to 4 drops hot pepper sauce
• 2 pounds catfish fillets
  

In Lifetime® 11” Skillet over medium heat, preheat oil 2 minutes; add onion, celery, bell pepper and garlic. Cook and stir until tender, about 5 minutes.

Add tomatoes with liquid, lemon slices, paprika, Worcestershire sauce, bay leaves, salt, thyme, and pepper sauce; simmer, uncovered 15 to 30 minutes, or until sauce is slightly thickened, stirring occasionally.

Add fish; spoon sauce over fish. Cover and cook until water seal forms and cover spins freely. Reduce heat to low and cook 10 to 15 minutes, until fish flakes easily when tested with a fork.

Nutrients per serving: Calories 176.6, Total Fat 5.9g, % Fat 29.2%, Cholesterol 75mg, Protein 22.8g, Sodium 319mg, Fiber 1.8g, Carbohydrates 9.5g

Accompaniments: Hot rice, cucumber salad and warm corn bread

Cookware: Lifetime® 2 Quart Saucepan and Cover; Lifetime® 3 Quart Saucepan and Cover
Yield: 4 Servings

Ingredients:

• 12 ounces fresh or frozen shrimp in shells
• 1 cup regular brown rice
• ⅓ cup water
• ¼ cup chopped onion
• 1½ teaspoons curry powder
• ½ teaspoon instant chicken bouillon granules
• 2 medium carrots, sliced ¼-inch thick
• ¾ cup evaporated skim milk (half of 12-ounce can)
• ¼ cup buttermilk
• 4 teaspoons cornstarch
• 1 tablespoon lemon juice
• ¼ teaspoon salt, optional
• Dash of pepper
• ¼ cup chopped green pepper
• 1 tablespoon chutney, minced
• ½ cup drained pineapple chunks in juice, or 1 medium banana, sliced
• ¼ cup golden raisins
• 1 tablespoon unsweetened coconut, chopped, optional
• Green onion brushes, optional

Thaw shrimp, if frozen. Peel shrimp and remove veins. Cut shrimp in half lengthwise; set aside.

Meanwhile, in Lifetime® 2 Quart Saucepan over medium heat combine 1½ cups water and rice. Cover and cook until water seal forms and cover spins freely. Reduce heat to low and simmer 15 minutes. Remove from heat; let stand, covered 5 minutes. Fluff with fork; keep warm.

In Lifetime® 3 Quart Saucepan over medium heat, stir together water, onion, curry powder and bouillon. Stir in carrots. Cover and cook until water seal forms and cover spins freely. Reduce heat to low and simmer 8 minutes, until carrots are crisp tender.

In small mixing bowl, stir together evaporated milk, buttermilk and cornstarch; blend well. Stir into carrot mixture in saucepan. Stir in lemon juice, salt, and pepper. Cook and stir until thickened. Stir in shrimp and green pepper; return to boil. Cook and stir 2 minutes, or until shrimp turn pink. Stir in chutney, pineapple and raisins; heat through.

Serve shrimp mixture over hot rice. Sprinkle each serving with coconut. If desired, garnish with green onion brushes.

Nutrients per serving: Calories 394, Total Fat 3.4g, % Fat 7.8%, Cholesterol 132mg, Protein 26.1g, Sodium 228mg, Fiber 2.3g, Carbohydrates 64.9g

Cookware: Lifetime® 11” Skillet and Cover
Yield: 4 Servings

Ingredients:

• 1 small zucchini, diced
• 1 small yellow squash, diced
• 3 green onions, thinly sliced
• ½ medium red bell pepper, seeded, cut in 2-inch strips
• 2 cups chopped, peeled tomatoes
• 6 fresh basil leaves, minced
• 1 tablespoon minced fresh parsley
• Dash of freshly ground pepper
• 1 pound haddock fillets, cut in serving pieces
• ¼ teaspoon salt, optional
  

In Lifetime® 11” Skillet over medium heat, combine zucchini, yellow squash, onions, bell pepper, tomatoes (with liquid), basil, parsley, and pepper; mix well. Cover and cook until water seal forms and cover spins freely. Reduce heat to low and cook 15 minutes.

Arrange fish fillets in single layer in pan, spooning vegetables over each. Increase heat to medium. Cover and cook until water seal forms and cover spins freely. Reduce heat to low and cook 8 to 10 minutes, until fish flakes easily when tested with fork. Sprinkle with salt before serving.

Nutrients per serving: Calories 164.5, Total Fat 1.4g, % Fat 7.5%, Cholesterol 65mg, Protein 25g, Sodium 104mg, Fiber 5g, Carbohydrates 14.8g

Accompaniments: Pesto pasta, apple salad and crispy breadsticks.

Using Oils: Fish and eggs have very little natural oil. Lightly coat the pan with butter, margarine, or oil; or use a vegetable spray. Always preheat the pan for two to three minutes over medium heat. Pancakes may also require a light coating of vegetable oil or spray to prevent sticking. Again, it is necessary to preheat the pan for two to three minutes over medium heat.

Cookware: Lifetime® 9” Skillet and Cover
Yield: 2 Servings

Ingredients:

• 2 fresh or frozen halibut steaks, about 6 ounces each, ¾-inch thick
• ⅓ cup shredded, seeded cucumber
• 3 tablespoons nonfat sour cream
• 2 tablespoons plain nonfat yogurt
• 1 teaspoon minced chives
• ½ teaspoon dried dillweed
• Dash of salt, optional
• ⅛ teaspoon pepper
• Vegetable spray coating
• 1 tablespoon freshly squeezed lemon juice, divided
• 1 teaspoon grated lemon zest
  

Thaw halibut steaks; rinse, drain and pat dry if necessary.

In small bowl, combine cucumber, sour cream, yogurt, chives, dillweed, salt and pepper. Mix well; cover and refrigerate until serving.

Preheat Lifetime® 9” Skillet over medium heat 2 minutes. Lightly coat both sides of fish with vegetable spray. Brown fish, about 3 minutes; turn fish, brush tops with ½ tablespoon lemon juice. Brown other side about 3 minutes; turn, reduce heat to low, brush with remaining ½ tablespoon lemon juice. Cover and cook 4 to 7 minutes, until fish flakes easily when tested with fork. Transfer to heated dinner plates; sprinkle lemon zest over fish. Serve with cucumber sauce.

Nutrients per serving: Calories 221.4, Total Fat 4g, % Fat 17.1%, Cholesterol 58mg, Protein 37.1g, Sodium 222mg, Fiber 0.2g, Carbohydrates 6.1g

Cookware: Lifetime® 11” Skillet and Cover
Yield: 4 Servings

Ingredients:
Salsa:

• 1 4-ounce can diced green chilies
• 1 fresh Anaheim chili, seeded and chopped
• ¼ cup fresh cilantro
• 2 cloves garlic
• 2 tablespoons chopped onion
• 2 slices fresh ginger
• ¼ cup fresh lime juice, or white wine vinegar
• 1 teaspoon grated lime zest
• ¼ teaspoon salt, optional
  

Main Dish:

• 4 halibut or tuna steaks, about 6 ounces each
• 2 teaspoons olive oil
  

In food processor, combine chilies, cilantro, garlic, onion, ginger, lime juice, zest and salt; process until smooth. Set aside.

Rinse halibut in cold water; drain and pat dry with paper towels. Brush both sides of fish with olive oil. Preheat Lifetime® 11” Skillet over medium heat 2 minutes. Brown fish on both sides, about 5 minutes total. Cover and cook until the water seal forms and cover spins freely. Reduce heat to low and cook 6 to 8 minutes, until fish flakes easily when tested with a fork. Top each serving with salsa or serve salsa on the side.

Nutrients per serving: Calories 229.7, Total Fat 6.3g, % Fat 25.1%, Cholesterol 54mg, Protein 36.3g, Sodium 228mg, Fiber 0.7g, Carbohydrates 5.7g

Cookware: Lifetime® 9” Skillet and Cover
Yield: 4 Servings

Ingredients:

• 2 tablespoons flour
• 1 12-ounce can evaporated skim milk
• ¼ cup dry sherry or Madeira, or seafood stock
• ⅛ teaspoon ground nutmeg
• Dash of cayenne pepper
• 1½ cups diced, cooked lobster meat, or imitation lobster
• 4 English muffins, split, toasted
• 1 tablespoon chopped parsley
• Paprika, optional
  

In Lifetime® 9” Skillet over low heat, blend flour and milk; cook and stir until thickened. Stir in wine, nutmeg and cayenne pepper; cook 1 minute. Stir in lobster; increase heat to medium. Cover and cook until water seal forms and cover spins freely. Reduce heat to low and cook 2 to 3 minutes, until heated through.

Arrange 2 warm toasted muffin halves on each plate; spoon about ¼ cup hot lobster sauce on each half. Sprinkle parsley on top; garnish with paprika, if desired.

Nutrients per serving: Calories 285.7, Total Fat 1.6g, % Fat 5.5%, Cholesterol 42mg, Protein 22.4g, Sodium 571mg, Fiber 0.1g, Carbohydrates 39.9g

Cookware: Lifetime® 9” Skillet and Cover
Yield: 4 Servings

Ingredients:

• 1 pound crabmeat
• 2 egg whites
• 1 egg yolk
• ¾ pound Idaho potatoes, cooked, mashed
• ⅔ cup chopped red onions, or chives
• ⅓ cup finely chopped, seeded green bell pepper
• ½ cup finely chopped walnuts, divided
• ¼ cup chopped parsley
• 2 tablespoons lemon juice
• 1 tablespoon Worcestershire sauce
• 1 tablespoon hot pepper sauce, or to taste
• Pinch of salt, optional
• 1 cup breadcrumbs, divided
• Vegetable oil spray
• Lemon wedges, garnish
• Fresh tomato salsa, optional
  

In medium bowl, combine crabmeat, egg whites, egg yolk, mashed potatoes, onions, bell pepper, ¼ cup chopped walnuts, parsley, lemon juice, Worcestershire sauce, hot pepper sauce, salt and ½ cup breadcrumbs. Divide and shape into 8 flat patties.

In small, shallow bowl, combine remaining ¼ cup walnuts and remaining ½ cub breadcrumbs; coat patties on both sides.

Coat cold Lifetime® 9” Skillet with vegetable spray; preheat over medium heat 2 minutes. Brown crab cakes, about 4 minutes; turn and cook until browned on other side, about 2 to 3 minutes. Cover and cook for 2 to 3 minutes.

Serve with lemon wedges, or fresh tomato salsa.

Nutrients per serving: Calories 322.4, Total Fat 6.6g, % Fat 18.5%, Cholesterol 142mg, Protein 28.9g, Sodium 632mg, Fiber 3.3g, Carbohydrates 36.3g

Cookware: Lifetime® 3 Quart Saucepan and Cover
Yield: 4 Servings

Ingredients:

• 1 tablespoon margarine
• 1 medium onion, chopped
• 1 small green bell pepper, seeded, chopped
• 1 clove garlic, minced
• 1 tablespoon curry powder, or to taste
• ¼ teaspoon cinnamon
• ⅛ teaspoon cloves
• 1½ tablespoons flour
• 1 12-ounce can evaporated skim milk
• 1½ pounds orange roughy, or other firm white fish, cut into 1½-inch pieces
  

In Lifetime® 3 Quart Saucepan over medium heat, melt margarine; sauté onion, bell pepper and garlic until onion is glossy. Add curry, cinnamon, and cloves; cook for 3 minutes, stirring frequently. Sprinkle flour over vegetables; mix well.

Add milk all at once; cook and stir until thickened. Add fish. Cover and cook until water seal forms and cover spins freely. Reduce heat to low and cook 8 to 10 minutes, until fish flakes easily when tested with a fork.

Nutrients per serving: Calories 334.5, Total Fat 15.2g, % Fat 41.6%, Cholesterol 37mg, Protein 32.5g, Sodium 377mg, Fiber 1.4g, Carbohydrates 15.7g

Cookware: Lifetime® 11” Skillet and Cover
Yield: 6 Servings

Ingredients:

• 1 tablespoon olive oil
• 1 cup chopped green bell pepper
• 1 cup sliced celery
• 1 cut sliced green onions
• 1 cup uncooked rice
• 1 14½-ounce can low-sodium whole tomatoes, chopped
• 1 teaspoon salt, optional
• 1 teaspoon poultry seasoning
• 1 clove garlic, minced
• ⅛ to ¼ teaspoon cayenne pepper
• 1½ cups fat-free chicken stock
• 1 pound cooked, peeled crawfish tails, about 2½ cups
  

In Lifetime® 11” Skillet over medium heat, preheat oil 2 minutes. Add green pepper, celery, and onions; cook and stir until tender but not brown. Stir in rice, tomatoes, salt, poultry seasoning, garlic, cayenne pepper, and stock. Cover and cook until the water seal forms and the cover spins freely. Reduce heat to low and simmer 25 to 30 minutes, or until rice is tender. Mixture should be slightly moist. Stir in crawfish; cover and cook until heated through, about 2 minutes.

Nutrients per serving: Calories 225.8, Total Fat 3.6g, % Fat 14.7%, Cholesterol 86mg, Protein 16.6g, Sodium 622mg, Fiber 2g, Carbohydrates 30.9g

Variation: Substitute 1 pound cooked, peeled, deveined medium shrimp, halved, for the crawfish tails.

Cookware: Lifetime® 11” Skillet and Cover
Yield: 4 Servings

Ingredients:

• 4 red snapper fillets, 6 to 7 ounces each
• Juice of ½ lemon
• 1 cup flour
• 1 tablespoon margarine
• ¼ teaspoon paprika
• 1 tablespoon toasted sliced almonds
  

Brush fish fillets with lemon juice; reserving leftover juice. Dredge fish in flour, shaking off excess.

In Lifetime® 11” Skillet over medium heat, melt margarine; brown fillets on both sides, about 5 minutes total. Cover and cook until the water seal forms and the cover spins freely. Reduce heat to low and cook 5 to 6 minutes, until fish flakes easily when tested with fork.

Drizzle any remaining lemon juice over fillets; sprinkle with paprika and top each with sliced almonds. Serve at once.

Nutrients per serving: Calories 237.8, Total Fat 5.4g, % Fat 21.1%, Cholesterol 31mg, Protein 21.2g, Sodium 89mg, Fiber 0.3g, Carbohydrates 24.5g

Cookware: Lifetime® 1 Quart Saucepan and Cover; Lifetime® 11” Skillet
Yield: 4 Servings

Ingredients:

• ½ cup cooked brown rice
• ⅓ cup lemon juice
• 1 16-ounce can salmon, drained
• 1 small carrot, quartered
• 1 small onion, quartered
• ½ teaspoon grated lemon zest
• 2 teaspoons olive oil
• 4 lemon wedges, garnish
• 4 dill sprigs, garnish
  

In Lifetime® 1 Quart Saucepan combine cooked rice and lemon juice. Cover and cook over medium heat until the water seal forms and the cover spins freely. Reduce heat to low and cook 3 to 4 minutes, until rice is quite soft.

Remove skin & bones from fish. Place salmon in medium bowl. Place rice mixture, carrot, and onion in food processor; process until smooth and add to salmon. Stir in lemon zest; blend well. Shape into 4 patties.

In Lifetime® 11” Skillet over medium heat, preheat oil 2 minutes. Brown patties, about 4 minutes per side. Garnish with lemon wedges and dill sprigs, if desired.

Nutrients per serving: Calories 202.6, Total Fat 6.5g, % Fat 28.2%, Cholesterol 59mg, Protein 24.1g, Sodium 221mg, Fiber 1.1g, Carbohydrates 13.2g

Cookware: Lifetime® 9” Skillet; Lifetime® 2 Quart Saucepan and Cover; Lifetime® 3 Quart Saucepan and Cover
Yield: 4 Servings

Ingredients:

• ¼ cup flour
• 2 cups fat-free chicken or fish stock
• 1 large onion, coarsely chopped
• 1 medium red or green bell pepper, diced, or combination
• 4 cloves garlic, minced
• 1 bay leaf, halved
• 1½ cups water
• ¾ cup long grain rice
• ⅓ cup cold water
• 2 cups sliced fresh okra, or 1 10-ounce package frozen cut okra, thawed
• ½ teaspoon salt, optional
• ¼ teaspoon pepper
• 8 ounces fresh shrimp, peeled, deveined, or frozen shrimp, thawed
• 6 ounces frozen crabmeat, thawed
• Bottled hot pepper sauce
  

In Lifetime® 9” Skillet over medium heat, brown flour, stirring frequently. Immediately transfer to small bowl; cool and set aside.

In Lifetime® 3 Quart Saucepan over medium heat, combine chicken stock, onion, bell pepper, garlic, and bay leaf. Cover and cook until the water seal forms and the cover spins freely. Reduce heat to low and simmer 10 minutes, until vegetables are very tender.

Meanwhile, in Lifetime® 2 Quart Saucepan over medium heat, combine 1½ cups water and rice. Cover and cook until the water seal forms and the cover spins freely. Reduce heat to low and simmer 15 minutes. Remove from heat; let stand, covered 5 minutes. Fluff with fork; keep warm.

Stir cold water into browned flour; whisk to blend thoroughly until mixture is smooth. Stir into vegetable mixture in saucepan; cook and stir until slightly thickened. Stir in fresh okra, salt, and pepper. Cover and cook until the water seal forms and the cover spins freely. Reduce heat to low and simmer for 12 minutes. Stir in shrimp, crabmeat, and thawed okra (if frozen). Simmer, uncovered, 4 to 5 minutes, until shrimp turns pink and okra is tender. Remove and discard bay leaf.

Spoon rice into soup bowls. Ladle gumbo over rice. Serve with hot pepper sauce.

Nutrients per serving: Calories 304.8, Total Fat 2.6g, % Fat 7.8%, Cholesterol 119mg, Protein 26.5g, Sodium 1007mg, Fiber 2.5g, Carbohydrates 41.7g

Cookware: Lifetime® 9” Skillet, Lifetime® 3 Quart Saucepan and Cover; Lifetime® 4 Quart Dutch Oven
Yield: 6 Servings

Ingredients:

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 large onion, chopped
• 1 stalk celery, thinly sliced
• 1 teaspoon dried basil, crumbled
• 1 teaspoon dried oregano, crumbled
• 1 tablespoon chopped fresh parsley
• 1 10¾-ounce can cream of shrimp soup
• ½ cup skim milk
• Juice of ½ lemon
• ¼ cup dry white wine, or fish stock
• 1 pound tomato fettuccine
• 1 tablespoon butter
• 1 pound medium shrimp, peeled, deveined
• Freshly grated black pepper
• ½ cup freshly grated Parmesan cheese
• 1 tablespoon chopped fresh parsley
  

In Lifetime® 9” Skillet over medium heat, preheat oil 2 minutes; sauté garlic, onion and celery until onion is glossy. Add basil, oregano, and parsley; cook and stir 2 minutes. Transfer to Lifetime® 3 Quart Saucepan; reserve skillet to prepare shrimp.

In Lifetime® 3 Quart Saucepan over medium heat, stir soup, milk, lemon juice and wine into vegetable mixture. Cover and cook until the water seal forms and the cover spins freely. Reduce heat to very low and simmer while cooking shrimp and pasta.

In Lifetime® 4 Quart Dutch Oven over medium-high heat, cook noodles according to package directions without adding butter or oil; drain, transfer to heated shallow bowl or deep platter and keep warm.

Meanwhile, in Lifetime® 9” Skillet over medium heat, melt butter. Add shrimp; cook and stir until shrimp turns pink, about 4 minutes. Pour sauce over pasta; sprinkle with freshly-grated pepper and Parmesan cheese. Arrange shrimp on top; sprinkle with parsley.

Nutrients per serving: Calories 469.4, Total Fat 9.8g, % Fat 19.4%, Cholesterol 129mg, Protein 29.5g, Sodium 573mg, Fiber 2.4g, Carbohydrates 62.1g

Cookware: Lifetime® 2 Quart Saucepan and Cover; Lifetime® 9” Skillet and Cover
Yield: 4 Servings

Ingredients:

• 3 cups medium spinach noodles
• 1 tablespoon grated Parmesan cheese
• 2 teaspoons chopped parsley
• ½ teaspoon paprika
• ¾ cup chopped onion
• 1 stalk celery, chopped
• 1 medium carrot, diced
• 2 tablespoons water
• 1 10¾-ounce can low-sodium condensed cream of mushroom soup
• ¾ cup skim milk
• ½ teaspoon dried dillweed
• Dash or two of pepper
• 1 cup frozen peas
• 1 6½-ounce can water pack tuna, drained
  

In Lifetime® 2 Quart Saucepan over medium-high heat, cook noodles according to package directions without adding butter or oil; drain and keep warm.

In small bowl or cup, combine Parmesan cheese, parsley and paprika; set aside.

In Lifetime® 9” Skillet over medium heat, combine onion, celery, carrots and water. Cover and cook until the water seal forms and the cover spins freely. Reduce heat to low and simmer 7 to 8 minutes, until vegetables are crisp tender. Combine soup and milk; add to vegetables; mix well. Stir in dillweed, pepper and peas. Cover and simmer over very low heat 15 to 20 minutes. Gently stir in tuna; heat through.

Transfer cooked noodles to heated serving platter; top with tuna mixture. Sprinkle with Parmesan mixture and serve immediately.

Nutrients per serving: Calories 311.9, Total Fat 8.1g, % Fat 23.4%, Cholesterol 43mg, Protein 21.6g, Sodium 882mg, Fiber 4g, Carbohydrates 38.1g

Cookware: Lifetime® 2 Quart Saucepan and Cover
Yield: 6 Servings

Ingredients:

• 1 cup long grain rice
• 2¾ cups water
• ¼ cup chopped parsley, or 3 tablespoons chopped fresh dill
• 7 tablespoons freshly squeezed lemon juice, about 1 large, divided
• Salt and pepper, to taste, optional
• ½ cup frozen peas, thawed
• 2 6¾-ounce cans tuna packed in water, drained and flaked
• ¾ cup chopped celery
• ¼ cup sliced green onions
• 1 tablespoon drained capers, optional
• 2 tablespoons olive oil
• ¼ teaspoon hot pepper sauce
• Shredded romaine lettuce
  2 medium tomatoes, cut into wedges, for garnish
  

In Lifetime® 2 Quart Saucepan over medium heat, combine rice and water. Cover and cook until the water seal forms and the cover spins freely. Reduce heat to low and simmer 15 minutes. Remove from heat; let stand, covered, 5 minutes. Fluff with fork. Add parsley, 3 tablespoons lemon juice, salt and pepper; fluff again.

In large bowl, combine hot rice and peas; toss lightly. Add tuna, celery, onions, and capers; toss again.

In small jar with lid, combine remaining ¼ cup lemon juice, oil, and pepper sauce; shake to blend thoroughly. Pour dressing over rice mixture; toss lightly. Cover and chill 30 minutes. Serve on shredded lettuce and garnish with tomato wedges.

Nutrients per serving: Calories 250.1, Total Fat 5.4g, % Fat 19.8%, Cholesterol 19mg, Protein 19.7g, Sodium 264mg, Fiber 1.8g, Carbohydrates 29.8g

Cookware: Lifetime® 11” Skillet and Cover
Yield: 4 Servings

Ingredients:

• 4 tuna steaks, about 6 ounces each
• ¼ cup sliced scallions, white portion only
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon honey
• 2 tablespoons sliced green scallion tops
  

Place fish in cold Lifetime® 11” Skillet. In food processor, combine scallions (white portion), oil lemon juice, soy sauce and honey; process until smooth. Pour over fish; cover and marinate 20 to 30 minutes in refrigerator, turning after 10 minutes.

Place Lifetime® 11” Skillet over medium heat. Cover and cook until the water seal forms and the cover spins freely. Reduce heat to low and cook 12 to 15 minutes, until fish flakes easily when tested with a fork. Sprinkle with sliced green scallion tops and serve immediately.

Nutrients per serving: Calories 295.7, Total Fat 11.7g, % Fat 36.7%, Cholesterol 65mg, Protein 40g, Sodium 189mg, Fiber 0.2g, Carbohydrates 5.4g

Cookware: Lifetime® 9 Inch Skillet
Yield: 4 servings

Ingredients:

• 1 Fresno chili
• 2 limes
• 2 garlic cloves, grated
• 2 teaspoons fresh ginger, grated
• 2 teaspoons black sesame seeds
• ¼ cup soy sauce
• Fresh cracked black pepper
• 1 pound tuna steak cut in 4 pieces
  

Remove seeds and ribs from chili, chop fine. Zest and juice the limes.

In a glass bowl slightly bigger than the tuna steaks combine chopped chili, lime zest and juice, cloves, ginger, sesame seeds, soy sauce, and pepper. Mix well. Add tuna steaks to marinade and refrigerate for 1 hour, turning once so that all sides are flavored.

Preheat the Lifetime® 9 Inch Skillet on medium heat until a drop of water “dances” on the surface. Remove tuna steaks from marinade and discard liquid.

Cook tuna steaks over medium heat 3 to 5 minutes; turn and cook an additional 3-5 minutes or until to desired doneness.

Nutrients per serving: Calories 361, Total Fat 8.4g, Saturated Fat 2.8g, Cholesterol 88.2mg, Carbohydrates 12.1g, Protein 39.0g, Sodium 1,343.8mg, Fiber 2.3g