Baked Pickerel Fillets
1 lb. Frozen Pikerel fillets. (thaw)
Preheat oven to 400F.
Spray a large pan with Pam cooking spray.
Lay fillets in pan, sprinkle with pepper.
Bake 15-20 min. Depending on thickness of fillet.
Serve with brown and wild rice (or baked potatos) fresh sliced tomatos, cucumbers, onions and vinegar.

Brown and wild rice (Do this before preparing fish, it takes longer)
Put ¼ wild rice in measuring cup, fill with brown rice to 1 cup. Add ½ tsp salt.
Place in a pot with just under 2 cups water. Cover, bring to boil, lift rice with a fork.
Turn down to simmer for 50 min. Check with a fork to see if water has been absorbed.
If so, it’s done. If not let it simmer for a few more minutes.
Leftover rice? Freeze in baggies or small containers and use later in soups, etc.)

Bison Chili
1-2lbs ground bison
2-3 ribs celery – chopped
1 green pepper – chopped (or half red pepper)
1 medium onion – chopped
2 cloves garlic – chopped
1 cup each brown mushrooms, zuchinni, yam (otional – use any or all) – chopped
1 large tin tomatos (or 10 large fresh tomatos)
1 small tin tomato paste
1 small tin water (tomato paste tin)
1 tsp each salt, rosemary, oregano, cumin
1 T chilli powder
1 large tin kidney beans (drained and rinsed)

Brown bison in a large pot on medium heat. (Bison is pretty lean so if you substitute ground beef, rinse under hot water it in a sieve once it is browned.) Add veggies and brown a bit stirring often.
Add tinned tomatos, tomato paste, water and spices. Bring to a boil, turn down, add kidney beans. Simmer 1 hour or longer if desired. I usually put the lid on, leaving it open a crack, so it doesn’t splat on the stove while it’s simmering.

Nothing Cake (I call this Nothing Cake because you don’t need a mixer or any special equipment. There is also no fat!)
1- 1/2cup whole wheat flour
1 cup brown sugar
3 tsp baking powder
1 tsp salt
2 eggs
Less than 1 cup skim milk

Measure and sift dry ingredients into a large bowl. Break egg into measuring cup. Fill up to 1 cup measure with skim milk. Mix dry and wet ingredients together well with a spoon. Pour into 2 well greased (I use Pam cooking spray) round cake tins. Bake at 350F for 25-30 minutes. Remove from pans and let cool on a rack. For special occasions mix ½ cup chopped walnuts, 2 T brown sugar and 1 tsp cinnamon. Sprinkle on cakes before baking. Or when plain cakes are done sprinkle chocolate chips on top, cover loosely with foil or large bowls. Wait 15 min, remove covers and spread like icing.