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QUICK AND EASY TUNA STUFFED PEPPERS

2 to 3 bell peppers, depending on size
1 can (12-oz) chunk light tuna, drained
2 tbsp light mayonnaise
2 tbsp Italian salad dressing
1/4 cup finely diced celery
Lemon slices for garnish, if desired

Cut peppers in half from the top to bottom; remove seeds and veins. In a small bowl, combine the tuna, mayonnaise, Italian salad dressing, and the diced celery. Divide the tuna mixture evenly among the pepper halves. Garnish with a lemon slice, if desired.

ANGEL HAIR SHRIMP SALAD

2 1/2 cups cooked angel hair pasta (approx. 5-oz uncooked)
3/4 cup chopped plum tomatoes
1/2 cup chopped red bell pepper
1/2 cup chopped yellow bell pepper
1/3 cup chopped green onions
2 tbsp fresh lemon juice
1 tbsp chopped pitted black olives
1 tbsp olive oil
1 1/2 tsp chopped fresh thyme
1/2 tsp freshly ground black pepper
1/4 tsp dried oregano
3/4 lb cooked medium shrimp, peeled and deveined
1 garlic clove, minced
1/2 cup crumbled feta cheese
1 tbsp chopped fresh parsley

In a large salad bowl, combine the angel hair pasta, tomato, red bell pepper, yellow bell pepper, green onions, lemon juice, olives, olive oil, thyme, black pepper, oregano, shrimp, and garlic. Sprinkle with the cheese and fresh parsley.

Yield: 5 servings of 2 cups each.

Enjoy!

For more quick and easy recipes visit Linda's blog at http://grandmasquickfixrecipes.blogspot.com