Mediterranean style cod over whole wheat gnocchi with onions, capers, olives & mushrooms in a light tomato broth

Mahi with sanfe style rice with a salad of cucumber, red and orange cherry tomatoes with shredded monterey jalepeno cheese

Lemon chicken with fresh rosemary & thyme with orzo pasta, capers, and orange and red grape tomatoes

Basa sauteed in a light lemon butter with brown rice, black beans, cilatro & serrano peppers

You will need:
2-4 serving of basa
1/2-1 cup of cilantro chopped
1 Serrano pepper diced
1 cup brown rice
1 cup chicken broth
1 can black beans (seasoned or not)
1/4 lemon juice
1 tablespoon Brummel & Brown yogurt butter(or whatever butter or butter substitute you like)

I pot bring chicken broth with rice to a boil and turn heat to low and cover. Let stand for 15-20 minutes. add season to taste but the chicken broth should flavor rice well.
In a non stick skillet with one tablespoon of butter (or olive oil, Pam spray)on medium heat season fish with your favorite seasonings (I use adobo since the recipe has blacks beans and cilantro).
in a small pot warm beans through for about 5 minutes on medium heat. Add any season you like to taste.
Cook fish on both sides about 4-5 minutes.I add the lemon juice about 2-3 minutes into the fish cooking on the first side.
Mix rice, cilantro, Serrano pepper and serve with black beans on top with fish.

Santa hat sugar cookies for cookie exchange

Steamed chicken dumpling with sauteed snow peas, carrots & broccoli with fresh ginger and soy

Tilapia, rock shrimp, scallops in a red clam sauce over cousocus