juice of 1 lime

Spice Rub:

1 tsp cumin

1 tsp ground coriander

1 tsp paprika

1/8 tsp ground black pepper

Fajita Ingredients:

2 tsp canola oil

1 red bell pepper, sliced

1/2 red onion, sliced

juice of 1 lime

1 tsp chili powder

4 corn tortillas

2 cups shredded romaine lettuce

salsa, to top

Preheat broiler. Rinse chicken and pat dry.  Pound to 1/2 thickness.  Squeeze lime over chicken.

Combine rub ingredients on a plate.  Dredge chicken in spices, coating both sides.  Place chicken on a baking tray coated with canola oil.  Place under the broiler for 5 minutes per side.

Saute bell peppers and onion in a skillet.  Add lime juice and chili powder.  Cook for 10 minutes.

Cut cooked chicken into 1/4 slices.  Toast tortillas under the broiler for 20 seconds.  Distribute cooked vegetables and chicken onto tortillas.

2 Tbsp balsamic vinegar

4 cups arugula

12 oz skirt or flank steak

1 1/2 tsp olive oil

2 cloves garlic, thinly sliced

salt and pepper

Heat oil in cast iron pan on medium.Season steak with a few pinches of salt and pepper. Add to pan.  Cook for 3-4 minutes per side, until it is carmelized and slightly firm to the touch.  Remove to a cutting board.

Meanwhile, lower heat to medium and add tomatoes and garlic to the pan.  Cook for 1-2 minutes until garlic is lightly browned.  Add balsaminc vinegar and cook for 2 additional minutes, until the skins of the tomatoes start to split.  Remove and add salt and pepper.

Slice steak thinly against its grain.  Divide arugula between 2 plates, top each pile with steak slices, and pour on cherry tomatoes and pan drippings.

1 1/2 cups chopped onions

1 1/2 cups chopped carrots

1 1/2 cups celery

2 cups cubed, unpeeled potatoes

5 cans (14-1/2 ounces each)pw sodium beef broth

1 package marinara sauce

dash of thyme leaves

dash each of salt and ground black pepper

Heat oil in a large stock pot.  Add onions, carrots and celery;cook 5 minutes or until crisp-tender, stirring.

Add remaining ingredients;stir.  Simmer 30 to 40 minutes or until potatoes are tender, stirring.

4 slices fresh ginger, smashed lightly with the flat side of a knife

2 Tbsp rice wine or sake

2 ripe avocado, peeled, pitted, and diced

juice of 1 lemon, divided

4 cups cooked brown rice, room temperature

1 cup chopped fresh flat-leaf parsley

1/2 cup chopped fresh cilantro

Fressing:

1/3 cup low-sodium soy sauce

3-4 Tbsp rice vinegar

1 1/2 Tbsp rice wine or sake

1 1/2 Tbsp toatsed sesame oil

1 1/2 Tbsp sugar

1/4 tsp salt

Combine all dressing ingredients in a bowl

Cut shrimp in half lengthwise-place in bowl, add ginger and rice wine, toss

Bring 2 quarts of water to a boil in a large pot.  Add shrimp and marinade, cook for 2 1/2 to 3 minutes.  Drain in colander, discard ginger slices, and let shrimp cool.

In a large bowl, toss avocado with half the lemon juice  Add cooked shrimp and rice.  Add remaining lemon juice and toss.  Add dressing, parsley, and cilantro, and toss lightly.

1 red bell pepper, thinly sliced

1 medium onion, thinly sliced

1 head broccoli, cut into 1 1/2′ florets

4 large cloves garlic,minced

4 whole eggs

4 egg whites

3 tbsp fresh chopped oregano

1/2 tsp sea salt

1 tsp freshly ground black pepper

1/8 tsp cayenne pepper

1/2 tsp cumin

1 cup goat cheese, crumbles

Preheat broiler, in large ovenproof skilet, heat coconut oil over medium heat and saute vegetables until al dente, about 8 minutes.

In a large mixing bowl, combine herbs, spices, eggs and goat cheese.

Pour egg mixture over veggie mixture into ovenproof skillet.  Place under broiler until mixture is set and lightly browned on top, about 4 minutes.  Serve hot with a side salad.

1 garlic clove, peeled

pinch freshly ground black pepper

1/3 cup plus 2 tablespoons canola oil

2 pinches salt plus more to taste

1 pound medium shrimp, peeled and deveined, tails removed

pinch cayenne pepper

Put parsley, garlic and black pepper in a blender;add 1/3 cup of the canola oil and 1 pinch of the salt and puree until completely smooth.  Transfer parsley oil to small bowl and reserve.  In a medium bowl, toss together the shrimp, remaining canola oil and cayenne pepper and 1 pinch of the salt;store in the refrigerator until ready to cook.  Heat a skillet over medium heat;add the shrimp and the canola oil mixture. Cook, tossing frequently, until shrimp is just pink.Season with salt.  Skewer 2-3 shrimps onto each of the 12 small skewers and drizzle with reserved parsley oil.

1 bag white chocolate chips

24 mini candy canes, crushed (with a hammer in a ziploc bag)

Line 9×13 inch pan with parchment paper

microwave dark choc chips until completely smooth

Spread melted chocolate as evenly as possible into lined pan

Place pan in freezer for 20 minutes

Repeat same melting process with white choc chips-while white choc is smooth, stir in half crushed candy cane mixture

Remove pan from freezer and spread white choc/crushed candy cane mixture on top of dark choc layer

Spread as quickly as possible

Sprinkle the remaining crushed candy canes on top of the white choc mixture and gently press down with the back of spatula

Return pan to freezer until hard

Gently lift whole mixture from the pan.

Remove parchment paper and break into pieces.

10 ounces chopped carrots

10 ounces chopped celery

10 ounces chopped onion

1 ccan great northers beans or cannellini beans, rinsed and drained

1 can pure pumkin

2 cups diced roasted turkey

1 tablespoon italian herbs blend

salt and pepper to taste

In a 5 quart saucepan, heat oil over medium heat.  Add soup vegetables;cover and cook for 10 minutes, stirring occasionally.  Stir in remaining ingredients, heat to boiling over high heat.  Reduce heat to medium-low.  Simmer, uncovered, 15 minutes to blend flavors.Stir in salt and pepper to taste!  Makes 8 cups!

6 slices sandwich bread, crumbled

2 (10 3/4 ounce) cans chicken/turkey broth, undiluted

2 cups water

2 medium onions, chopped

4 stalks celery, chopped

3 tbsp butter/margarine melted

1/2 lb mild bulk pork sausage

2 eggs beaten

1/4 tsp pepper

Soak cornbread and sandwich bread in chicken broth and water in a large bowl about 10 minutes.  Stir until liquid is absorbed.  Saute onion and celery in butter until tender.  Add sausage and cook over low heat until sausage is browned;drain.

Add sausage mixture, eggs and pepper

Put in oven at 350 for 30 minutes