Turkey Tetrazinni

2 cups turkey
1 pkg shaped pasta
1 can low-fat cream of chicken soup
1 can full of milk
1 Tbsp pesto
salt to taste
pepper to taste
Parmesan cheese

Great for leftover turkey.  Cube turkey.  Cook pasta.  Mix together soup, milk, pesto, salt and pepper.  Combine soup mixture, with turkey and pasta.   Sprinkle with cheese.  Place in baking dish.  Bake at 400* for 25 minutes.

Burrito Lasagna

1 pound ground beef
1 onion chopped
2 tsp garlic, minced
1 (4 oz) can diced green chili peppers
1 (10 oz) can diced tomatoes
1 can green enchilada sauce
1 can black beans
flour tortillas *
shredded cheese

In large skillet, cook ground beef.  Add the onion and garlic and saute for 5 minutes.  Drain any excess fat.  Add green chili peppers, tomatoes, green enchilada sauce. Let simmer for 15 to 20 minutes.  Layer ground beef mixture with cheese and tortillas and repeat layers.  Top with meat and cheese.  Bake for 30 minutes at 350*.

Ginger Glazed Mahi Mahi

3 Tbsp honey
3 Tbsp soy sauce
3 Tbsp balsamic vinegar
1 tsp grated fresh ginger root
1 clove garlic, minced
2 tsp olive oil
4 (6 oz) mahi mahi fillets
salt to taste
pepper to taste
1 Tbsp vegetable oil

Combine honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil.  Sprinkle salt and pepper on fillets and place in a sealable bag.  Pour in marinade, seal bag, and coat fillets.  Turn periodically.  Let sit at least 20 minutes in marinade.

BBQ on medium heat on oiled aluminum foil and cook approximately 5-7 minutes each side, turning only once.

Pour remaining marinade in sauce pan and heat over medium heat until marinade reduces to a glaze.  Spoon over fish and serve.