Spring is starting to sprung! I know, you're saying, "Chef, are you crazy?"

Believe it or not, I actually saw some of my plants at least two inches high coming up for air and sunlight, breaking through that cold dirt, saying ready or not, here we come!

That means, it's time to renew your New Year's resolutions, and remember that it takes time to lose that weight you wanted to take off before swimsuit season. Three months, to be exact, or 12 to 15 weeks, at an average of 1 1/2 to 2 pounds a week. Come on now, you can do it!

Mandarin Shrimp Salad
(serves 4 to 6)

Chef's Note: You can substitute crab in this recipe if you like.

• 4 to 6 oz. package of herbed rice mix
• 1 lb. shrimp
• 1/2 cup light mayonnaise
• 4 tablespoons chili sauce
• 1/2 teaspoon Worcestershire sauce
• 1/2 cup sliced olives
• 1/2 cup slivered almonds
• 5 chopped green onions
• Lettuce, spring greens or spinach

Cook the rice mix according to the package directions and allow it to cool. In a medium sized pan, bring 4 cups of water to a boil and then add the shrimp. Cook only a few minutes until the shrimp have turned pink and are opaque. Do not overcook. Drain and allow to cool. Peel and remove tail ends.

Mix the shrimp and the rice then add the mayonnaise, chili sauce and Worcestershire sauce. Gently toss and then add the rest of the ingredients. Serve on a bed of lettuce or spring greens.

Remember, fish is good for a diet, just don't bread and fry it. Bake it, in simple easy flavorings, like lemon and herbs. Since it is still winter, how about a Caribbean recipe that will warm you up?

Island Snapper
(makes 5 to 7 servings)

Chef's Note: You can cut this recipe in half if you want, and although it calls for snapper, you can use lean white fish fillets.

• 3 lbs. red snapper (or other lean white fish)
• 1 large onion, peeled and chopped
• 1 large onion, peeled and sliced
• 2 large tomatoes, peeled and chopped
• 1/2 teaspoon oregano
• 1/4 teaspoon chopped fresh parsley
• 1 1/2 tablespoon lemon juice
• 1 small clove garlic, peeled and minced
• 1/2 cup chopped green pepper
• 1 packet Splenda or artificial sweetener
• Olive oil for saute, about 2 tablespoons
• 1/2 cup water
• 1/2 teaspoon hot sauce (optional)

Preheat the oven to 400 degrees.

Coat a 13 x 9 x 2 inch baking pan with non-stick vegetable cooking spray. Arrange the sliced onions in the bottom of the dish and then sprinkle the chopped tomatoes evenly overtop.

In a small bowl, add the dry ingredients, along with the chopped parsley and bay leaf and mix, and then sprinkle them overtop the tomatoes. Rub the fillets with lemon juice and arrange in the dish. In a pan over a medium heat, saute the garlic, chopped onion and green pepper in the olive oil until slightly tender, about 4 or 5 minutes.

Spoon this mixture over the fish.

Mix the water and the hot sauce and gently add it to the pan, then and bake in the 400 degree oven for about 40 to 45 minutes, until the fish flakes.

Serve hot. As always, enjoy!