In a Jam for Dinner?

Salsa:
1 cup diced fresh pineapple
1/2 cup diced red bell pepper
1/4 cup diced red onion
2 tablespoons chopped fresh cilantro leaves
2 teaspoons minced fresh jalapeño pepper
2 tablespoons fresh lime juice
1/2 teaspoon kosher salt
Freshly ground black pepper

Beef:
1/4 cup jalapeño pepper jelly
2 teaspoons Worcestershire sauce
1 teaspoon olive oil
1 1/4 pounds beef flank steak, blotted dry on paper towels
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

1. To prepare the salsa, stir together all ingredients. Cover and set aside.
2. To prepare the beef, melt jelly in a small pan; stir inWorcestershire sauce and set aside.
3. Heat oil in a large, heavy skillet over high heat until hot but not smoking. Season both sides of steak with salt and pepper, place in pan and cook about 4 minutes per side, turning once, or until desired degree of doneness.
4. Adjust the heat to low and spoon on jelly glaze. Cook 1 minute longer, until heated through and beef is glazed. Remove from the pan, divide among 4 dinner plates, spoon on salsa, and serve. Serves 4.

Recipe by Joanna Preuss, "Relish Good Food Fast," October 2006.

Per serving: 360 calories, 13g fat, 40g prot., 21g carbs., 1g fiber, 690mg sodium.

1 (8-ounce) sheet frozen puff pastry
1 tablespoon canola oil
1 1/2 cups thinly sliced yellow onions
1 cup diced red or yellow bell pepper
12 to 14 ounces cooked chicken sausages, chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup Major Grey mango chutney
1/2 teaspoon dried thyme leaves

1. Preheat oven to 400F.
2. Thaw pastry according to package instructions. On a lightly floured board, roll out 1 sheet of dough with a floured rolling pin into a 14-inch square. Cut into 4 squares. Place on a cookie sheet, crimp edges slightly to form a crust. Bake 15 to 17 minutes or until pastry begins to puff.
3. Heat oil in a large, heavy skillet over medium heat. Add onion, bell pepper, sausage, salt and pepper; cook covered, about 15 minutes, or until sausage is browned, stirring often. Stir in chutney and thyme.
4. Spoon sausage mixture evenly over pastry squares and bake 10 minutes or until the pastry is lightly browned. Serves 4.

Recipe by Joanna Preuss, "Relish Good Food Fast," October 2006.

Per serving: 480 calories, 28g fat, 22g prot., 34g carbs., 3g fiber, 630mg sodium.

1/3 cup cherry preserves
2 tablespoons Chinese plum sauce
2 teaspoons soy sauce
1/4 teaspoon Chinese five spice seasoning
4 boneless, skinless chicken thighs
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

1. Combine preserves, plum sauce, soy sauce and Chinese five spice seasoning in a small bowl.
2. Heat a nonstick skillet until hot. Sprinkle chicken with salt and pepper. Add chicken to skillet; sauté 5 minutes on each side. Spoon sauce over chicken and cook 5 minutes longer. Serves 4.

Recipe by Joanna Preuss, "Relish Good Food Fast," October 2006.

Per serving: 230 calories, 7g fat, 20g prot., 21g carbs., 0g fiber, 480mg sodium.