RECIPE: Cheesy Popcorn

Toss hot popcorn with grated Parmesan, 1 tablespoon extra-virgin olive oil and a pinch of cayenne pepper.

RECIPE: Tasty Tzatziki Dip

Ingredients:

• 1 cup non fat plain yogurt
• 1 cup non fat (or low fat) sour cream
• 1 large cucumber
• 1/2 lemon juice and zest
• 1/2 tablespoon Sea salt
• 2 tablespoons fresh dill (or mint)
• 1 fresh garlic clove (optional)

Directions: Peel cucumber, slice in quarters, lengthwise. Remove seeds. Place cucumber slices in plastic bag and add sea salt (this will expel the excess water in the cucumber) for 30 minutes. Remove cucumber from bag and pat dry with paper towel. Chop into small pieces. Squeeze and eliminate any excess water from chopped cucumber pieces. Combine yogurt, sour cream, juice and zest from 1/2 lemon, dill, and minced garlic. Fold in cucumber. Transfer to a covered glass bowl and refrigerate two hours before serving. Keeps well refrigerated for a week. Serves: 8-10

RECIPE: Zesty Tuna Steak Kebobs

Surprise your guests with tuna steaks and chunks of vegetables, and serve the kabobs with a creamy no-fat dipping sauce flavored with North African spices.

Marinade

• 2 teaspoons coriander seed
• 1 teaspoon black peppercorns
• 1/2 cup olive oil
• 2 tablespoons lemon juice Kabobs
• 2 medium onions, peeled and cut into six wedges each
• 2 medium zucchini, cut into 1-inch pieces
• 2 red bell peppers, seeded and cut into 1-inch pieces
• 1 pound brown mushrooms
• 16 ounces tuna steak, cut into 1-inch cubes (or substitute flank steak)

Crush coriander seeds and peppercorns. Whisk them into olive oil and lemon juice. Divide marinade between separate plastic zipper bags, one each for vegetables, fish and meat. Prepare grill or preheat broiler. Thread steak cubes and vegetables onto separate skewers to accommodate different grilling times. Grill or broil, rotating the skewers and basting several times to keep moist, about five minutes for the tuna, eight to ten minutes for the vegetables and ten to 12 minutes for the steak.

Moroccan-Spiced Yogurt Sauce

• 1 cup plain nonfat yogurt
• 2 cloves garlic, finely minced
• 1/2 teaspoon salt
• 1/2 teaspoon cumin seeds
• 1/8 teaspoon ground ginger
• 1/4 teaspoon freshly ground black pepper
• zest of 1 lemon

Whisk together all ingredients until well blended. Makes about 1 cup. Serves: 8