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For a delicious change of pace at dinnertime in the spring, I tried this Barbecued Salmon from Taste of Home's Country Woman magazine. The salty, meaty salmon is dressed with a barbecue sauce flavored by lime, garlic and chili. If you have most of the ingredients in your pantry (rice wine vinegar, chili sauce), this can be an economical dish -- especially if you buy frozen salmon fillets. BARBECUED SALMON 2/3 cup barbecue sauce 2 tablespoons brown sugar 2 tablespoons garlic chili sauce (or add a minced garlic clove to regular chili sauce) 1 tablespoon rice wine vinegar 1 tablespoon lime juice 1 teaspoon soy sauce 4 salmon fillets 1 tablespoon minced fresh cilantro (can omit) In a small bowl, combine the first six ingredients; set aside 1/4 cup for serving. To grill: Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill salmon, covered, over hot heat -- or broil 3-4 in. from the heat, as I di...

When I worked for a newspaper, the employees compiled their favorite recipes into a cookbook that they sold to raise money for the United Way. This recipe was on the same page as two that I contributed. It is flavorful, fast, can be light and elegant enough to serve for a special meal. I serve it with rice and stir-fried mixed vegetables. HONEY LIME CHICKEN 1 20-ounce can pineapple slices 2 whole chicken breasts, split (I get boneless) garlic salt (I use garlic powder) 1/4 cup honey 2 tablespoons soy sauce 4 tablespoons lime juice 2 teaspoons cornstarch Drain pineapple, reserving 2 tablespoons of juice. Sprinkle chicken with garlic salt/powder. Broil until cooked. (I sometimes use my grill pan.) Combine pineapple juice, honey, lime juice, soy sauce and cornstarch in saucepan. Cook, stirring until thickened. Add pineapple to sauce. Heat through. Spoon over chicken. Source: Cooking for a Cause, contributed by Marian Fisher

Here is a yummy, easy and not-very-expensive (when you find pork chops on sale) from-scratch dinner. I've made this recipe regularly since I found it in the January-February 2010 issue of Taste of Home's Simple & Delicious magazine. Apple dumplings would be a good dessert. Consider corn muffins for your bread. On this particular night, I served the Maple Pork Chops with steamed broccoli, but a really good side is lime carrots (recipe follows). MAPLE PORK CHOPS 4 boneless pork loin chops (6 ounces each) 1/4 teaspoon salt 1/4 teaspoon pepper 1 egg 1/4 teaspoon ground ginger 1/2 cup dry bread crumbs 3 tablespoons butter Sauce: 1/2 cup maple syrup 1 tablespoon Dijon mustard 2 teaspoons cider vinegar 1/8 teaspoon ground ginger Sprinkle pork chops with salt and pepper. In a shallow bowl, beat egg and ginger. Place bread crumbs in another shallow bowl. Dip chops in egg mixture, then coat with crumbs. In a large skillet, cook pork in butter over medium heat for 5-7 minutes on eac...