(Serves Four)

2 nectarines, pitted and diced
1 ripe tomato, seeded and diced
1/4 cup diced onion
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1/4 teaspoon crushed red pepper flakes
salt to taste
1 teaspoon ground cumin
1 teaspoon chili powder
salt and ground black pepper to taste
2 tablespoons olive oil
8 (4 ounce) boneless pork loin chops

1. Preheat an outdoor grill for medium-high heat.  Lightly oil grate, and set 4 inches from the heat.

2. To make the salsa, place the nectarines, tomato, onion, cilantro, lime juice, and red
pepper flakes in a bowl; toss to blend. Season to taste with salt. Cover, and refrigerate 30 minutes
to blend flavors.

3. Stir the cumin, chili powder, salt, and pepper together in a small bowl. Place the
olive oil in a small bowl. Brush the pork chops with oil, and season both sides evenly with the
cumin mixture.

4. Place pork loin chops on the preheated grill. Cook until lightly browned and juices run clear,
about 4 minutes on each side. Place pork chops on serving plates, and top with a generous spoonful of
salsa.

Prep: 25 mins
Cook: 8 mins
Ready: 33 mins

Amount Per Serving – Calories: 276 / Total Fat: 13.3g /
Cholesterol: 71mg / Sodium: 248mg / Total Carbs: 10.8g /
Dietary Fiber: 2.1g / Protein: 28.4g

4 salmon fillets
salt and pepper to taste
1 tablespoon onion powder
1 teaspoon crushed red pepper flakes
1/4 cup olive oil
1/4 cup fresh lemon juice
4 cloves garlic, minced
3 tablespoons white balsamic vinegar
2 tablespoons chopped green onions
2 tablespoons chopped cilantro
2 tablespoons white sugar

1. Season fillets with salt and pepper, onion powder, and red pepper flakes. Set aside in a baking dish.

2. In a medium bowl, mix together olive oil, lemon juice, garlic, balsamic vinegar, sugar, green onions, and cilantro. Pour marinade over salmon; cover, and refrigerate overnight, or at least 6 hours.

3. Preheat oven to 450 degrees F (230 degrees C).

4. Arrange salmon on a broiling sheet. Place in a preheated oven, and bake for 5 minutes. Increase heat to 500 degrees F (260 degrees C), turn fillets, and broil 5 minutes more.

Prep: 6 hrs 15 mins
Cook: 15 mins
Ready: 30 mins

Amount Per Serving – Calories: 379 / Total Fat: 26.2g / Cholesterol: 68mg / Sodium: 171mg / Total Carbs: 12.3g / Dietary Fiber: 0.5g / Protein: 23.5g

20 small mini-pretzels
20 chocolate covered caramel candies
20 pecan halves

1. Preheat oven to 300 degrees F (150 degrees C)

2. Arrange the pretzels in a single layer on a parchment lined cookie sheet. Place one chocolate covered caramel candy on each pretzel.

3. Bake for 4 minutes. While the candy is warm, press a pecan half onto each candy covered pretzel. Cool completely before storing in an airtight container.

Prep: 10 mins
Cook: 4 mins
Ready: 14 mins
Serves 20
Amount Per Serving – Calories: 71 / Total Fat: 1.2g / Cholesterol: < 1mg / Sodium: 263mg / Total Carbs: 13.9g / Dietary Fiber:0.5g / Protein 1.5g

3 tablespoons Dijon mustard
2 tablespoons honey
2 tablespoons dried tarragon
2 teaspoons dried basil
2 teaspoons dried thyme
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons vegetable oil
4 boneless, skinless chicken breast halves
1 cup white wine

1. In a small bowl, blend Dijon mustard and honey. Mix in the tarragon, basil, thyme, salt, and pepper.

2. Heat oil in a large skillet over medium heat. Place chicken in the skillet and brush on both sides with the Dijon mustard mixture. Pour 1/4 cup wine around the chicken. Reduce heat, cover, and simmer about 10 minutes, until liquid is reduced.

3. Pour another 1/4 cup wine around the chicken, and continue to cook about 5 minutes until chicken is no longer pink and juices run clear. Remove from heat, reserving remaining liquid.

4. Mix remaining wine into the skillet. Increase heat to medium, and scrape up browned bits. Cook and stir until liquid is reduced by about 1/3. Serve as a sauce over the chicken..

Prep: 10 mins
Cook: 25 mins
Ready: 35 mins
Serves 4
Amount Per Serving – Calories: 298 / Total Fat: 8.5g / Cholesterol: 68mg / Sodium: 437mg / Total Carbs: 14.8g / Dietary Fiber:0.8g / Protein 28.1g

3 cloves garlic, minced
1/3 cup olive oil
1/4 cup tomato sauce
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 pounds fresh shrimp, peeled and deveined Skewers

1. In a large bowl, stir together the garlic, olive oil, tomato sauce and red wine vinegar. Season with basil, salt and cayenne pepper. Add shrimp to the bowl and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.

2. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.

3. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

Prep: 15 mins
Cook: 6 mins
Ready: 55 mins
Serves 6
Amount Per Serving – Calories: 273 / Total Fat: 14.7g / Cholesterol: 230mg / Sodium: 472mg / Total Carbs: 2.8g / Dietary Fiber:0.2g / Protein 31g

2 1/2 cups all-purpose flour
1 cup rolled oats
4 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon pumpkin pie spice
1/2 teaspoon ground ginger
1/4 teaspoon salt
2 tablespoons butter
1 1/3 cups light brown sugar
2 eggs
1 teaspoon vanilla extract
1 (15 ounce) can pumpkin
1/2 cup apple butter
1 cup chopped walnuts

1. Preheat oven to 375 degrees F(190 degrees C). Grease 2 baking sheets.

2. Stir the flour, oats, baking powder, cinnamon, nutmeg, pumpkin pie spice, ginger, and salt in a bowl.

3. Beat the butter and brown sugar with an electric mixer in a large bowl until smooth. Add 1 egg and allow it to blend into the mixture before adding the other along with the vanilla. Add the pumpkin and apple butter; continue beating. Mix in the flour mixture until just incorporated. Fold in the walnuts, mixing just enough to evenly combine. Drop spoonfuls of the dough 2 inches apart onto the prepared baking sheets.

4. Bake in the preheated oven until the edges are golden, about 12 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Prep: 15 mins
Cook: 12 mins
Ready: 28 mins
Makes 4.5 Dozen cookies
Amount Per Serving – Calories: 74 / Total Fat: 2.2g / Cholesterol: 9mg / Sodium: 71mg / Total Carbs: 12.6g / Dietary Fiber:0.7g / Protein 1.4g

1 head leaf lettuce – rinsed, dried and torn into bite-size pieces
1/2 pound fresh strawberries, sliced
1/2 pound fresh blueberries
1 mango, peeled, seeded and cut into strips
1 cup cherry tomatoes, halved
1/2 cup raisins
1/4 cup toasted, slivered almonds
1/4 chopped red onion
4 slices bacon

1. Toss the lettuce, strawberries, blueberries, mango, tomatoes, raisins, almonds and onions together in a salad bowl. Cover and refrigerate at least 30 minutes to allow flavors to mingle. Do not refrigerate more than 4 hours.

2. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until crisp and evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble and sprinkle over the salad to serve.

Prep: 20 mins
Cook: 10 mins
Ready: 1 hour
Serves 6
Amount Per Serving – Calories:145 / Total Fat: 3.1g / Cholesterol: 7mg / Sodium: 157mg / Total Carbs: 28.3g / Dietary Fiber: 3.8g / Protein 4.3g

1 banana
1 cup frozen strawberries
1 cup frozen blueberries
1 cup frozen cherries
4 ice cubes
1/2 cup orange juice
3/4 cup vanilla yogurt
1/2 teaspoon honey (optional)

1. Place the banana, strawberries, blueberries, cherries, and ice cubes into a blender. Pour orange juice, vanilla yogurt, and honey. Puree until smooth.

Prep: 10 mins
Ready: 10 mins
Serves 4
Amount Per Serving – Calories:140 / Total Fat: 1.3g / Cholesterol: 2mg / Sodium: 33mg / Total Carbs: 31.3g / Dietary Fiber: 3.6g / Protein 3.5g

1 tablespoon honey
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup olive oil
1 bunch arugula
2 orange, peeled and segmented
1 bulb fennel bulb, thinly sliced
2 tablespoons sliced black olives

1. Whisk together the honey, lemon juice, salt, and pepper; slowly add the olive oil while continuing to whisk.

2. Place the arugula in the bottom of a salad bowl; scatter the orange segments, fennel slices, and olives over the arugula; drizzle dressing over the salad to serve.

Prep: 15 mins
Cook: 0 mins
Ready: 15 mins
Serves 6
Amount Per Serving – Calories: 143 / Total Fat: 9.7g / Cholesterol: 0mg / Sodium: 250mg / Total Carbs: 14.3g / Dietary Fiber:3.4g / Protein 2.1g

1 (6 ounce) can light tuna in water, drained
1 egg
2/3 cup quick-cooking oats
3 tablespoons barbeque sauce
3 tablespoons chopped green onion
1/2 teaspoon hot pepper sauce, or to taste
1/2 teaspoon dried savory
1 pinch salt
2 tablespoons vegetable oil

1. In a medium bowl, stir together the tuna, egg and oats until blended. Mix in the barbeque sauce, green onion, hot pepper sauce, savory, and salt.

2. Heat the oil in a large skillet over medium heat. Spoon tablespoonfuls of the tuna mixture into the pan, and flatten slightly. Smaller patties hold together better. Cook until browned on each side, about 3 minutes per side.

Prep: 5mins
Cook: 20mins
Ready: 25mins
Serves 2
Amount Per Serving – Calories: 395 / Total Fat: 18.7g / Cholesterol: 131mg / Sodium: 569mg / Total Carbs: 28g / Dietary Fiber: 3.3g / Protein 28.3g