4 (6 oz each) halibut fillets
1 tbsp olive oil
2 tsp Old Bay seasoning
black pepper, to taste
4 whole wheat hamburger buns
Green leaf lettuce and tartar sauce, for serving

Drizzle halibut with oil and season with Old Bay and pepper.
Grill on a hot pan 4 to 5 mins on each side. Serve halibut on hamburger buns with lettuce and tartar sauce if desired.

Serves 4 Amount Per Serving Cals 310 Cals from Fat 72 Total Fat 8g 12% Carbs 22g 7% Dietary Fiber < 1g 4% Sat Fat < 1g 5% Chol 85mg 28%
Protein 36g 60% Sod 360mg 15%

8 (4 to 5 ounce each) bone-in, skinless chicken thighs
1 (1.1 ounce) pkg chipotle marinade mix
2 tbsp olive oil
1 cup chipotle barbecue sauce or other barbecue sauce
1 avocado, pitted, peeled, chopped
3 tbsp fresh lime juice
1/8 tsp cayenne pepper
8 Bakery hamburger buns

Place chicken in a large plastic resealable bag. In a small bowl combine marinade mix and oil. Pour over chicken; seal bag and turn to coat.
Refrigerate 30 mins or up to 24 hrs.Coat grill rack with nonstick cooking spray.
Preheat grill to medium (300°F to 350°F).

Dressing:
1 can (4 ounces) Ortega Fire-Roasted Diced Green Chiles
1/4 cup chopped fresh cilantro
1/4 cup olive oil
1 tablespoon red wine vinegar
1/2 teaspoon minced garlic
Salt and black pepper, to taste

Salad:
1 red bell pepper, cored, seeded, cut in half
1 green bell pepper, cored, seeded, cut in half
1 medium zucchini, cut lengthwise into thin slices
1 medium yellow squash, cut lengthwise into thin slices
1 large red onion, cut into 1/2-inch-thick wedges
1 pound pasta shells or penne, cooked
1 jar (16 ounces) Ortega Garden Vegetable Salsa

2 tbsp olive oil, plus 1/4 cup
12 oz. Turkey sausage, casings removed
2 cloves garlic, minced
1/2 c mascarpone cheese, at room temperature
2 tbsp freshly chopped thyme leaves
2 tbsp fresh chopped oregano leaes
3/4 c plain bread crumbs
1 c. (4 oz) Gorgonzola
1/2 tsp kosher salt, plus extra for seasoning