 WHAT'S IN IT?
4 leaves of red or green leaf lettuce 8 slices of organic turkey breast ¼ cup chopped tomato 1/4 cup chopped cucumber 1 tsp fresh squeeze lime juice ¼ diced avocado 1 tbs tahini dressing HOW TO MAKE IT: Fan out lettuce leaf, top with turkey. In a small bowl, mix the avocado, cucumber, tomato, fresh lime juice and tahini dressing. Sprinkle pepper to taste. Spread the mix on-top of the turkey, roll up and chow down.
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 WHAT'S IN IT?
1 tbsp olive oil 1 tsp of chili powder 2 cups pre-cooked shrimp, shelled 2 cups canned black beans, drained and rinsed 4 ounces crumbled low-fat feta cheese 8 corn soft tacos HOW TO MAKE IT: Drop 1 tbsp of olive oil in a large skillet over medium-high heat. Add pre-cooked shrimp and chili powder, heat until thoroughly cooked. Add black beans and salsa. Take mixture off heat and add feta cheese. Spoon into taco shells, top with avocado, your favorite salsa and serve.  Thai green curry cauliflower served with pan seared mahi mahi and orange slices on the side. This spicy, light satisfying dish will have your mouth watering.
WHAT'S IN IT THE CAULIFLOWER? 1 head of cauliflower 1 tbsp of Thai green curry paste, sauce or powder 1/2 tsp ground cloves HOW TO MAKE THE CAULIFLOWER: Steam cauliflower until you can slide a fork thru it. Remove from heat and place in bowl, folding in green curry and ground cloves. WHAT'S IN THE MAHI MAHI? 2 pieces of fresh Mahi Mahi 3 tbsp of garlic infused olive oil kosher salt fresh black pepper HOW TO MAKE IT: Add 3 tbsp of garlic infused oil to the pan. While the oil is heating, season both sides of the fish liberally with salt and pepper. Once the oil has just barely begun to smoke, place the fish in the pan flesh-side down. Cook over high heat for about 2 minutes or until the flesh has caramelized nicely and has released from the pan. Flip the fish and cook over high for another 2 minutes. Baste the fish with the oil using the oil pooling in the bottom of the pan or adding more. Slice one large orange, leaving on the skin. Plate the cauliflower, Mahi Mahi, sliced oranges and serve. Simply delicious!!!!  Looking for some mouthwatering tacos that'll make you say mmmmm. Get ready for a taste of heaven...
WHAT'S IN IT? 1/2 pound fresh prawns 1 tablespoon organic butter 1/4slice of fresh lemon 1/2 slice of fresh lime 1-2 cups angel hair coleslaw 1 cup low fat feta cheese 1 can organic black beans, rinsed 1 package of spelt tortillas (trader joes) 2 medium sized tomatoes diced black pepper HOW TO MAKE IT: Heat skillet on medium heat; add butter, drop in prawns. Stir prawns and squeeze in the lemon and lime. Cook prawns until they are pink, add black pepper to taste. Remove from heat and transfer to serving dish. Take 1 tortilla and fill with slaw, beans, prawns, tomato, feta cheese and top with your favorite chipotle salsa. If you want a creamy sauce: mix 1 tablespoon of fat-free sour cream with 1/4 cup of chipotle salsa.  This is a super easy wrap to eat when you are in a hurry.
WHAT'S IN IT? 3-4 oz organic smoked turkey breast ¾ cup steamed broccoli 1 triangle of skinny cow cheese 1 teaspoon low-fat pesto sauce 1 large carb balance whole wheat tortilla HOW TO MAKE IT? Cut turkey into small cubes. Chop broccoli into small florets. In a small bowl combine the turkey and broccoli. Heat the tortilla in a microwave for 5-10 seconds. Spread cheese and pesto on tortilla, add turkey and broccoli. Fold the bottom end of the tortilla in; bring in the left and right sides of the tortilla towards the center, wrapping the tortilla tightly into a burrito. For a little extra kick, add your favorite salsa. Enjoy!  WHAT'S IN IT?
1 rotisserie chicken 1 stalk of romaine lettuce, chopped 1/2 cup of reduced-fat Feta cheese ¼ cup of shredded mozzarella 1 garlic clove pressed ½ cup sliced grape tomatoes 1 small can of sliced black olives ½ cup of low-fat pesto 1 whole wheat Boboli pizza crust HOW TO MAKE IT: Pre-heat oven to 350. Place Boboli on rack and bake for 10-12 minutes or until the crust is firm. In a skillet add 1 tsp of olive oil, drop in ¾ of chopped romaine lettuce, sauté’ until leaves become slightly soft and remove from heat. Set romaine aside and in same skillet add tomatoes and garlic. Sauté until tomatoes are slightly soft. Remove from heat. Combine tomatoes and black olives in a bowl, add sea salt and cracked pepper. Pull the pizza crust from the oven and top with pesto, top with lettuce, add the tomato olive mixture, tear small pieces rotisserie chicken and sprinkle on top, adding the shredded mozzarella. Pop back in oven for about 3-5 minutes, pull out and top with feta cheese!  This was created as a single serving. Increase ingredients based on the number of people who will be enjoying this yummy dish! WHAT'S IN IT? 1 tablespoon pineapple juice 1 teaspoon light soy sauce ½ teaspoon brown sugar ¼ teaspoon bourbon 1 tablespoon light olive oil 1 salmon steak HOW TO MAKE IT? Preheat grill. Combine pineapple juice, soy sauce, sugar, bourbon and olive oil in a bowl. Place salmon on the grill and baste with marinade. Grill until salmon is cooked and or flaky.  WHAT'S IN IT?
4 boneless, skinless chicken breasts ½ tsp ground black pepper 1/2 teaspoon of kosher salt 3 ½ cups Marsala wine 8 pieces of mushrooms, sliced 4 garlic cloves, smashed 4 tablespoons of non-fat plain yogurt HOW TO MAKE IT: Mix salt and pepper in a bowl and sprinkle over chicken breasts. In a pan bring Marsala to a boil. Add mushrooms and garlic. Season with a dash of salt and pepper. Reduce heat and cook for 20 minutes. Remove garlic and set sauce aside. Grill chicken breasts. Return sauce to stove bring to a simmer, then remove from heat. Blend in yogurt. Pour sauce over chicken and serve with a fresh green salad.  WHAT'S IN IT?
Marinade: 1 cup plain yogurt 1 teaspoon freshly grated ginger 1 minced garlic 1 tablespoon curry powder 1 pound skinless, boneless chicken breasts, cut into strips 15 wooden skewers, soaked in water 30 minutes Butter lettuce leaves Fresh cilantro leaves HOW TO MAKE IT: Combine the yogurt, ginger, garlic, and curry powder in a shallow mixing bowl, stir to combine. Place the chicken strips in the yogurt marinade and gently toss until well coated. Cover and marinate in the refrigerator for an 2 hour. Thread the chicken pieces onto the soaked skewers. Grill the chicken for 3 to 5 minutes on each side, until cooked through. Serve the satays on a platter lined with lettuce leaves and cilantro; accompanied by a small bowl of peanut sauce on the side. Peanut Sauce: 1 cup peanut butter 1/4 cup low-sodium soy sauce 2 tablespoons dark brown sugar 2 limes, juiced 1/2 cup hot water Combine the peanut butter, soy sauce, brown sugar, and lime juice in a food processor or blender. Puree to combine. While the motor is running, drizzle in the hot water to thin out the sauce. Pour the sauce into a nice serving bowl and serve with chicken satay.  WHAT'S IN IT? - Cod - Dill weed - Lemon pepper - Chili powder - McCormick’s Montreal Chicken seasoning - I can’t believe it’s not butter spray HOW TO MAKE IT: Pre-heat oven to 400 degrees. Spray both sides of the fish with butter. In a ramekin shake in all your spices and mix together. Sprinkle the spices over both sides of the fish and rub it in. Bake for 15 minutes (if frozen). If your fish is thawed, bake it for 10 minutes or until the fish is flakey. Serve with a small green salad. Simply delicious! |