In 12-inch nonstick skillet, melt butter over medium heat.

Add bell pepper stir-fry; cook and stir 2 minutes.

Stir in zucchini.

Place salmon, skin side down, in skillet, pushing down into vegetables if necessary.

Sprinkle salmon and vegetables with basil, seasoned salt and lemon-pepper seasoning.

Pour broth over salmon and vegetables.

Reduce heat to medium-low; cover and cook 8 to 10 minutes or until salmon flakes easily with fork.

Using slotted spoon, remove salmon and vegetables from skillet.

In 10-inch skillet, melt butter over medium-high heat.

Add leeks and carrots; cook Minutes, stirring frequently, until softened.

Arrange vegetable mixture into 4 mounds in skillet.

Place 1 piece of fish on each mound.

Pour corn over fish.

Reduce heat to medium-low; cover and cook 10 minutes or until fish flakes easily with fork.

Serve with lemon wedges.

In 5-quart Dutch oven or saucepan, beat oil, gingerroot, garlic and honey with whisk.

Beat in water and soy sauce.

Heat to boiling over high heat.

Add white parts of green onions, the carrots and salmon; return to boiling.

Reduce heat to low and simmer 2 minutes, then increase heat to high.

Add noodles; heat to a simmer.

Reduce heat to medium; cook 6 minutes longer.

Meanwhile, microwave frozen sugar snap peas as directed on box 3½ minutes; let stand 1 minute.

Stir into noodle mixture.

Cover; remove from heat, and let stand 1 minute.

Stir in lime juice; top with green parts of green onions, and serve.

In 12-inch nonstick skillet, heat oil over medium-high heat.

Add shrimp; cook 2 to 4 minutes, stirring occasionally, until pink.

Remove shrimp from skillet; keep warm.

In same skillet, heat coconut milk and water to boiling.

Break up noodles from soup mix into coconut milk mixture; stir until slightly softened.

Stir in vegetables.

Heat to boiling.

Reduce heat to medium; cook uncovered 4 to 6 minutes, stirring occasionally, until vegetables are almost crisp-tender.

Stir in seasoning packet from soup mix and peanut sauce.

Cook about Minutes, stirring frequently, until hot.

Stir in cilantro and lime peel; stir in shrimp.

Sprinkle with red pepper flakes.

Garnish with peanuts.

In 12-inch nonstick skillet, heat oil over medium-high heat.

Add shrimp; cook 2 to 4 minutes, stirring occasionally, until pink.

Remove shrimp from skillet; keep warm.

In same skillet, heat water to boiling.

Break up noodles from soup mix into water; stir until slightly softened.

Stir in vegetables.

Heat to boiling.

Boil 4 to 6 minutes, stirring occasionally, until vegetables are crisp-tender.

Stir in seasoning packet from soup mix and stir-fry sauce.

Cook 3 to 5 minutes, stirring frequently, until hot.

Stir in shrimp.

In Dutch oven or large saucepan, heat 1 tablespoon oil over medium heat.

Add chorizo and cook, turning occasionally, 6 to 10 minutes or until no longer pink.

Drain.

Transfer chorizo to plate; set aside.

In same Dutch oven, add chicken and cook on all sides 6 to 10 minutes or until browned on outside and throughly cooked.

Transfer to plate with chorizo.

Add remaining 1 tablespoon oil to same Dutch oven.

Add onion and salt.

Cook 4 to 5 minutes or until onion is tender.

Stir in seasoning mix and chiles; cook 1 minute longer.

Crush tomatoes, and add with liquid.

Heat to simmering.

Add sausage, chicken and beans.

Return to simmering, and cook 5 minutes to allow flavors to combine.

Stir in cheese; top with chips and cilantro.

Serve with lime wedges over rice.

In medium bowl, beat eggs, half-and-half, chives, dill and pepper.

Gently fold in salmon.

In 9- or 10-inch nonstick skillet with sloping sides, heat oil over low heat.

Pour egg mixture into skillet.

Using 2 teaspoons, drop cream cheese in pieces over egg mixture.

Cover; cook 12 to 15 minutes or until lightly browned and bottom is set, lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet.

Cut into wedges.

Garnish with lemon wedges.

In medium bowl, beat all ingredients except prosciutto, butter and onion thoroughly with fork or whisk until well mixed.

Stir in prosciutto.

In 10-inch nonstick skillet, melt butter over medium-high heat.

Add onion; cook 4 to 5 minutes, stirring frequently, until crisp-tender.

Reduce heat to medium-low.

Pour egg mixture into skillet.

Cover; cook 9 to 11 minutes or until eggs are set around edge and lightly browned on bottom.

Cut into wedges to serve

In 8-inch skillet, cook sausage over medium heat 8 to 10 minutes, stirring occasionally, until no longer pink; drain.

Remove sausage from skillet; keep warm.

In same skillet, heat ⅛ inch oil over medium heat just until hot.

Cook 1 tortilla at a time in oil about 1 minute, turning once, until crisp; drain.

ln 1-quart saucepan, heat salsa, stirring occasionally, until hot.

Spread 1 tablespoon salsa over each tortilla to soften.

Place 1 fried egg on each tortilla.

Top with salsa, sausage, additional salsa and cheese.