Grilled Cilantro-Lime Fish Tacos

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Instructions
  1. In small bowl, mix lime juice, lime zest, garlic, jalapeño, sesame oil, cilantro, salt and pepper. Place fish in large zip-top plastic bag and pour lime juice mixture into bag. Refrigerate 1 hour.
  2. Prepare outdoor grill for direct grilling over medium-high heat. Tear 2 sheets of foil (each about 18 inches long). Place 1 sheet on work surface and spray center with nonstick cooking spray. Remove fish from marinade (discard all but 1 tablespoon), and t
  3. Place packet on hot grill rack. Cover and cook 10 minutes. Carefully open 1 end to let steam escape, then open sides of foil packet.
  4. On microwave-safe plate, place tortillas between 2 damp paper towels. Heat in microwave oven on high 10 seconds or until tortillas are warmed.
  5. To serve, evenly divide cabbage, pico de gallo, sour cream, fish with red onion, green onions, and cilantro leaves if desired, over center of tortillas. Fold each in half to close.

Fresh Vegetable Panini

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Prep Time 15 minutes
Cook Time 10 minutes
Servings
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Instructions
  1. In large nonstick skillet, heat oil over medium heat. Add mushrooms and cook 6 to 7 minutes or until tender, stirring occasionally.
  2. Spray 1 side of 4 slices of bread with nonstick cooking spray. Place bread slices, sprayed side down, on work surface. Layer each sliced of bread with 1 slice cheese, mushrooms, onion, spinach and red pepper. Sprinkle with salt and black pepper and top ea
  3. Preheat grill pan over medium heat. Cook sandwiches 3 to 4 minutes per side or until bread is golden brown and cheese melts, pressing down occasionally with large spatula. Cut sandwiches diagonally in half to serve.

Italian Grinder

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Instructions
  1. In medium bowl, combine olives, banana peppers and dressing. Slice rolls completely in half. On bottom half of each roll, spread 1 tablespoon mayonnaise. Over mayonnaise, layer 1/6 each of the salami, prosciutto, provolone, ham, mozzarella, tomatoes, onio