Shrimp Bisque

3 Tblsp. butter
1 small rib celery stalk
1/4 small onion
1 small carrot - peeled and cut in half
scant 1/4 tsp. marjoram
scant 1/4 tsp. nutmeg
1 Tblsp. lemon juice
2 cups chicken stock

Place above ingredients into Blendtec blender jar in order as listed and secure the lid. Press the pulse button for 6 to 8 seconds.

1 cup (be generous) shrimp, cooked
1 cup milk

Pour soup from jar into pot and add shrimp. Cook for 15 minutes over medium heat. Add milk and serve.

Easy Fish Tacos

1/2 cup fat-free mayonnaise
1 Tblsp. lime juice
2 tsp. milk
1/3 cup dry seasoned bread crumbs (I used Panko and seasoned them with garlic salt and parsley)
2 Tblsp. lemon-pepper seasoning
1 egg, lightly beaten
1 tsp. water
1 pound frozen orange roughy fillets, cut into 1-inch strips (any mild-tasting fish can be used)
8 small corn tortillas, warmed
1 cup coleslaw mix or chopped lettuce
2 medium tomatoes, diced
1 cup shredded Mexican cheese blend
1 Tblsp. minced fresh cilantro
pineapple salsa (or your favorite salsa)
Lime wedges

In a small bowl, combine mayonnaise, lime juice, and milk; cover and refrigerate until serving time. In a shallow bowl, combine breadcrumbs and lemon pepper. In another shallow bowl, combine egg and water.

Defrost fish. Rinse and pat dry with a paper towel. Dip fish in egg mixture, then roll in crumbs.

In a large nonstick skillet coated with cooking spray, cook fish over medium-high heat for 3 to 4 minutes on each side, or until it flakes easily with a fork.

Spoon on tortillas; top with tomatoes, cheese, cilantro, salsa, and coleslaw mix or lettuce, and mayo mixture. Squeeze fresh lime juice over the top if desired.

Rebecca's Fruit Salad

2 (15 oz.) cans mandarin orange segments, drained (save the juice)
2 (15 oz.) cans of pineapple tidbits, drained (save the juice)
3-4 bananas, sliced
1 lb. Strawberries, sliced
2 small pkgs. Cook and Serve vanilla pudding

Mix all juice from mandarin oranges and pineapple with pudding powder and boil until thickened. Remove from heat, cool, and add to fruit. Chill and serve.

Taco Salad

1 lb. ground beef, cooked and seasoned with Taco seasoning
1 head of lettuce, shredded (I usually use Romaine lettuce)
2-3 green onions, chopped
2 avacados, cut in small pieces
1/4 lb. cheddar cheese shredded
4 small tomatoes, chopped
1 pkg tortilla chips, crushed (Nacho Cheese Doritos are best!)
1 can red kidney beans drained (or your favorite beans)
8 oz. French (or catalina) dressing

Mix all ingredients except chips together and coat with dressing. Serve over crushed chips.

Strawberry Ice Cream

1 cup nondairy creamer
1/2 cup sugar
1/2 tsp. vanilla
2 1/2 cups frozen strawberries

Place ingredients in Blendtec Blender Jar in order listed, and secure the lid. Press the Ice Cream button.

Chocolate Mint Truffle Ice Cream

3 Tblsp. Stephen's Mint Truffle Hot chocolate powder
1 cup French vanilla nondairy creamer
3 cups ice cubes

Place ingredients in Blendtec Blender jar in order listed, and secure the lid. Press the Ice Cream button. Makes 3 cups.

Mango Salsa

Celery, chopped
2-3 cloves garlic
1/4 cup cilantro, chopped
1/4 cup red onion, chopped
1/2 cup mix of red, yellow, and green pepper
1/2 tsp. salt
black pepper, freshly ground, to taste
1/2 tsp. cumin
2 Tblsp. fresh lime juice
2 large ripe tomatoes, chopped
1 ripe mango, chopped
2 kiwi fruits, chopped

Blend celery, garlic, cilantro, red onion, and peppers. Add salt, pepper, cumin, and lime juice. Stir well. Add chopped tomatoes, mango, and kiwi; stir until blended. Refrigerate overnight. Serve with tortilla chips or use as a topping on fish or chicken. Makes 4 cups.