Corn and Avocado Salad

If you want to bulk this recipe up, try adding rinsed black beans or halved cherry tomatoes.

3c fresh corn kernels
2t canola oil
1/4c red bell pepper; diced
1/4c orange bell pepper; diced
1 jalepeno; diced
1/4c scallions; sliced thin
1/2 avocado; diced
3T fresh squeezed lime juice
1t cumin
1t kosher salt
1/2t black pepper

- Sautee the corn and peppers in canola oil until corn is cooked through and slightly toasted.
- Cool the corn mixture and add the remaining ingredients
- Serve cold or at room tempurature

Serves 4

(Nutrition Information Pending)

Spicy BBQ Shrimp

This recipe goes really well with garlic-cheese grits, and you can use the spicy BBQ sauce for chicken or pork as well.

If you don't have the time to grill the shrimp, you can sautee them in a pan with canola oil. Just before they done, stir in some of the BBQ sauce.

Shrimp
2lb large raw shrimp; peeled and deveined
1T sugar
1T kosher salt
1T garlic powder
1T onion powder
1T smoked paprika
1t chipotle powder

- Mix shrimp spices together
- Pat shrimp dry and toss with spice mixture
- Grill shrimp until cooked through.


BBQ Sauce
1/2c onion; diced
1/2c red bell pepper; diced
1 clove garlic; minced
2t crushed red pepper flakes
1T brown sugar
1T apple cider vinegar
2t canola oil
1c ketchup

- Sautee onion, pepper, and red pepper flakes in canola oil
- Add brown sugar and vinegar
- Stir in ketchup
- Simmer sauce until thick
- Toss shrimp with BBQ sauce and serve

Serves 4

(Nutrition Information Pending)

Creamy Pasta and Chicken Casserole with Spinach & Sundried Tomatoes

To make this a vegetarian dish, omit the chicken and use soy cheese instead of the cream cheese and parmesan.

Looking for a gluten free meal? Use brown rice pasta instead of the whole wheat!

3c cooked whole wheat pasta
2c broccoli florets
1c mushrooms; sliced
1c onion; diced
2 cloves garlic; minced
3/4c sundried tomatoes; julianned
2c fresh spinach
2t olive oil
1c evaporated skim milk
4T reduced fat cream cheese
4T parmesan cheese; grated
1/2c panko breadcrumbs
2T sherry
1t kosher salt
1t black pepper

- Sautee onions, garlic, and mushrooms in olive oil with salt & pepper until onions are softened.
- Add the tomatoes, broccoli, and sherry and continue cooking until sherry has evaporated.
- Add the cream cheese and evaporated milk and simmer on low until broccoli is tender.
- Toss pasta with the sauce and the spinach.
- Move the mixture to an oven safe casserole dish.
- Top the casserole with the parmesan cheese and panko
- Bake at 350 for 30 minutes or until the panko topping is golden.

Serves 4

Did You Know?
Panko is a variety of breadcrumb from used to create a crunchy coating. It is made from bread without crusts, thus it has a crisper, airier texture than most types of breading. Look for Panko in the Asian section of your market.

(Nutrition Information Pending)