½ Cup Frozen (Thawed) Margarita Mix
1 Teaspoon Grated Lime Peel
½ Pound Uncooked Deveined Peeled Medium (26 to 30 Count) Shrimp, Thawed If

1 Tablespoon Butter or Margarine
½ Medium Green Bell Pepper, Cut Into Thin Strips
½ Medium Red Bell Pepper, Cut Into Thin Strips
1 Tablespoon Finely Chopped Cilantro
1 Cup Uncooked Instant White Rice
1 Cup Water

1. In small bowl, stir margarita mix and lime peel.  Reserve 2 tablespoons mixture.  Add shrimp to remaining mixture; toss to coat.  Cover and refrigerate 30 minutes to marinate.
2. In 10-inch nonstick skillet, melt butter over medium-high heat.  Cook green and red bell peppers in butter 2 to 4 minutes, stirring occasionally, until crisp-tender.
3. Remove shrimp from marinade; discard marinade.  Stir shrimp into mixture in skillet.  Cook 1 to 2 minutes, stirring occasionally, until shrimp is pink.  Stir in reserved 2 tablespoons sauce and the cilantro. Cook until heated through.
4. Meanwhile, cook rice in water as directed on package, omitting butter and salt.  Serve stir-fry over rice.

½ Cup Water
½ Cup Chicken Broth
1 Cup Quick-Cooking Bulgur
½ Teaspoon Chili Powder
¾ Teaspoon Creole Seasoning, Divided
½ Pound Smoked Sausage, Cut Into ¼-Inch Slices
2 Teaspoons Olive Oil, Divided
1 Medium Onion, Chopped
1 Medium Green Pepper, Chopped
2 Garlic Cloves, Minced
1 Can (16 Ounces) Kidney Beans, Rinsed and Drained
1 Can (14.5 Ounces) Diced Tomatoes, Undrained
½ Pound Uncooked Jumbo Shrimp, Peeled and Deveined
½ Teaspoon Worcestershire Sauce

1. Bring water and broth to a boil in a small saucepan.  Stir in the bulgur, chili powder and ¼ teaspoon Creole seasoning.  Reduce heat; cover and simmer for 15 minutes or until tender.  Meanwhile, brown sausage in 1 teaspoon oil in a large skillet.  Remove and keep warm.
2. Saute onion and green pepper in remaining oil in the same skillet until tender.  Add garlic; cook 1 minute longer.  Stir in the beans, tomatoes, shrimp, Worcestershire sauce, sausage, and remaining Creole seasoning.  Cook for 3-5 minutes or until shrimp turn pink.  Fluff bulgur with a fork; serve with sausage mixture.

¼ Cup Fat-Free Mayonnaise (Do Not Use Salad Dressing)
2 Teaspoons Finely Chopped Onion
1 Tablespoon Dill Pickle Relish
¼ Cup All-Purpose Flour
1 Egg or 2 Egg White
1 Tablespoon Water
1 ½ Cups Corn Flakes Cereal, Crushed (About ¾ Cup)
¾ Pound Cod Fillets, Cut Into 2 Serving Pieces
1 Tablespoon Canola Oil

1. In small bowl, mix mayonnaise, onion and pickle relish.  Cover; refrigerate.
2. Meanwhile, in shallow dish, place flour.  In another shallow dish, beat egg and water with fork.  Place crushed cereal in third shallow dish.  Dip fish in flour, coating well; shake off excess.  Dip floured fish in egg mixture, then in cereal, coating all sides completely.
3. In 10-inch nonstick skillet, heat oil over medium heat until hot.  Cook fish in oil 6 to 8 minutes, turning once, until well browned and fish flakes easily with fork.
4. Serve fish topped with sauce.

½ Cup Finely Chopped Onion
1 Tablespoon Butter
1 Can (6.5 Ounces) Light Water-Packed Tuna, Drained and Flaked
1 Cup Shredded Zucchini
2 Eggs, Lightly Beaten
⅓ Cup Minced Fresh Parsley
1 Teaspoon Lemon Juice
½ Teaspoon Salt
⅛ Teaspoon Pepper
1 Cup Seasoned Bread Crumbs, Divided
2 Tablespoons Canola Oil

1. In a small saucepan, saute onion in butter until tender.  Remove from the heat.  Add the tuna, zucchini, eggs, parsley, lemon juice, seasonings and ½ cup bread crumbs.  Stir until well combined.  Shape into six ½-inch-thick patties; coat with remaining bread crumbs.
2. In a large skillet, heat oil.  Cook the patties for 3 minutes on each side or until golden brown.