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Indian Turkey Burgers With Lime, Cucumbers, and Chutney

Submitted by: USA WEEKEND columnist Pam Anderson

A blend of spices - cumin, coriander, cloves, and cinnamon - give Indian flavor to this spicy turkey and spinach burger.

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Greek-Style Shrimp Salad on a Bed of Baby Spinach

Submitted by: USA WEEKEND columnist Pam Anderson

Grilled shrimp and Greek flavorings (tomato, feta, Kalamata olives, oregano) commingle in this salad.

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Greek Lamb-Feta Burgers With Cucumber Sauce

Submitted by: USA WEEKEND columnist Pam Anderson

These grilled lamb burgers are served with slices of ripe tomatoes and red onion in pita bread with a fresh tasting cucumber sauce seasoned with fresh mint and garlic.

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Fresh Spring Rolls With Thai Dipping Sauce

Submitted by: USA WEEKEND columnist Jean Carper

Science says: Shrimp is a good low-fat, high-protein substitute for meat and does not raise cholesterol.

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Greek Pasta Salad with Shrimp, Tomatoes, Zucchini, Peppers, and Feta

Submitted by: USA WEEKEND columnist Pam Anderson

Zucchini and yellow bell peppers are grilled ahead of time and combined with shrimp, cherry tomatoes, and feta cheese. I leave the Dijon dressing on the side and toss it at the picnic, just before serving.

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Thai Chicken Pizza with Carrots and Cilantro

Submitted by: USA WEEKEND Pam Anderson

Peanuts, chicken, and cilantro lend a Thai twist to this easy pizza!

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Quick Shrimp Salad With Key Lime Dressing

Submitted by: USA WEEKEND columnist Jean Carper

This refreshing, minty salad takes about 10 minutes to throw together. The oranges and broccoli are rich in antioxidants, the shrimp are high in protein and low in fat, and the yogurt has protective bacteria.

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Shrimp Bisque

Submitted by: USA WEEKEND Jean Carper

This low-fat shrimp bisque is packed with flavors of red pepper and tomato.

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Thai Chicken Bites With Dipping Sauce

Submitted by: USA WEEKEND columnist Pam Anderson

Let guests do the skewering by serving these chicken chunks with toothpicks.

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Mixed Grill of Sausage, Chicken and Lamb With Tandoori Flavorings

Submitted by: USA WEEKEND columnist Pam Anderson

The Indian-flavored main course uses one basic spice rub. Half is rubbed on the lamb chops, and the other half is mixed with yogurt to marinate the chicken.

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