Ingredients:

• 8 hard-cooked eggs
• 2 Tbsp lemon juice
• 1 Tbsp chopped green onion
• 1/4 tsp hot pepper sauce
• 1 can ( oz) crabmeat, drained, flaked and cartilage removed
• 3 Tbsp fat-free mayonaisse
• 4 Tsp minced fresh tarragon
• 1/4 Tsp salt
• 1/8 Tsp cayenne pepper

Instructions:

1.  Cut eggs in half lengthwise.  Remove yolks; set aside egg white and four yolks (discard remaining yolks or save for another use).

2. In a bowl, mash reserved yolks.  Stir in the mayonnaise, lemon juice, tarragon, onion, salt, hot pepper sauce and cayenne.  Add crab; mix well.  Stuff or pipe into egg whites.  Refrigerate until serving.

• 2 cans (15 oz) black-eyed peas, rinsed and drained
• 1 yellow pepper, seeded and chopped
• 1/2 C each chopped purple onion and roasted red pepper
• 1/2 C mined fresh parsley
• 1/4 C olive oil
• 2 Tbsp. white wine vinegar
• 1 Tbsp. seeded mustard
• 2 cloves garlic, minced
• 1 Tsp. cumin
• Salt nd pepper to taste

Instructions:

Combine all ingredients; cover and chill.  Makes 4 1/2 C dip.  Serve with toasted pita triangles.

Ingredients:

• 1 lb small or medium shell pasta (prepared as directed)
• 1/4 lb baby spinach or arugula washed and torn into pieces
• 6 oz crumbled feta cheese
• 1/2 cup pitted Kalamata olives, quartered
• 2 Tbsp each thinly sliced sun-dried tomatoes and basil leaves
• 2 Tbsp red-wine vinegar
• 3 Tbsp olive oil
• Cracked black pepper

Instructions:

Combine ingredients. Toss well.

Ingredients:

• 1/4 Cup Mayonaise
• 1 Tablespoon Dijon Mustard
• 1 Teaspoon Honey
• 1 Tablespoon chopped parsely
• 16 Oz. Rainbow Trout (with skin)

Combine first 4 ingredients in a bowl.  Cover flesh side of trout with mixture.  Broil 4 inches from heat for 5 minutes or until fish flakes with a fork and topping is bubbly.

• 2 6-7 oz salmon fillets with skin
• 5 tablespoons olive oil
• 1/2 lime
• 1 avocado
• 1 tablespoon lime juice

Directions

1. Rub salmon w/1 tablespoon olive oil
2. Squeeze lime over the salmon
3. Broil salmon 9 minutes
4. Combine avocado, 4 tablespoons olive oil and lime juice in a small bowl
5. Season w/salt & pepper
6. Cover the cooked salmon w/the sauce and serve

• 2 sticks of butter
• 2 eggs
• 1 Cup of brown sugar
• 1 Cup granulated sugar
• 14 oz chocolate bars (chopped)
• 3 Cups flour
• 1/2 tsp Salt
• 1 tsp baking powder
• 1 tsp baking soda
• (optional) 1.5 Cups of chopped nuts

Directions:

1. Cream butter, eggs, sugars.
2. Sift flour, salt, baking soda, baking powder together and add to mixture.
3. Stir in chocolate (and nuts).
4. Mold into cookies.
5. Bake 7-9 minutes at 375 degrees.

Ingredients:

• Chopped onion
• Can of cream of celery
• 6 ounces of apple juice
• 1 tspn celery
• sage
• 1tspn cinnamon
•  3-4 oz tenderloins
• chopped celery
• chopped apples
• Can of condensed milk
• egg noodles

Directions:

1. Saute  onions.
2. Meanwhile, whisk cream of celery, apple juice, cinnamon, and sage together.
3. Add pork to the skillet with the onion.
4. Add the mixture to skillet.
5. Cover skillet and simmer for 45 minutes.
6. Add chopped celery, apple, and condensed milk.
7. Simmer 10 more minutes.
8. Cook egg noodles.
9. Serve pork mixture with noodles.
10. Enjoy.

Ingredients:

• Two 8 oz packages of cream cheese, softened
• 2 Cups confectioners sugar
• 2 boxes of vanilla instant pudding
• 3 cups milk
• Two 8 oz containers of Cool Whip
• 2 tsp vanilla extract
• 2 packages of Oreo cookies (double stuffed is better), crushed with a rolling pin
• Gummy worms

Directions:

1. In a large bowl, cream confectioners’ sugar and the cream cheese with a mixer, then add the vanilla extract.
2. Mix milk and pudding in a separate mixing bowl.
3. Combine these two mixtures in large bowl.
4. Add Cool Whip and blend together.
5. In a large clean bowl, put a layer of the Oreo cookie crumbs on the bottom, then add a layer of the mixure.  Keep alternating layers and end with cookie crumbs on the top.
6. Stick gummy worms down into the cookie mixture to make it look like they are coming up out of the so called dirt.
7. Serve chilled.

Ingredients:

• 4 5-second sprays of olive oil cooking spray
• 2 medium potatoes, peeled and cut into 8 wedges each
• 1/4 tsp of salt (sea salt goes along way for flavor and is better in the recipe than table salt)
• 1/4 tsp black pepper
• 20 oz uncooked cod or four 5 oz filets
• 1/4 cup all-purpose flour
• 1/4 cup skim milk
• 1 tbsp Dijon mustard
• 1/2 cup seasoned bread crumbs
• 4 tbsp red wine vinegar

Directions:

1. Preheat oven to 400 degrees.
2. Coat 2 large baking sheets with cooking spray.
3. Place potato wedges on one baking sheet and lightly coat with cooking spray. Season to taste with salt and pepper. Bake until golden brown and tender (about 45 minutes).
4. While wedges cook, season both sides of cod with salt and pepper to taste.
5. Place flour in shallow dish and turn fillets in flour to coat.
6. In separate shallow dish, whisk milk and mustard. Add fillets and turn to coat.
7. Add bread crumbs to a third shallow dish. Add fillets and turn to coat.
8. Transfer fish to second prepared baking sheet and lightly coat with cooking spray. Bake fish until fork tender (about 10-15 minutes). Serve fish and potato wedges with vinegar on the side.

• 1 pound boneless, skinless chicken breast
• 1 tablespoon soy sauce
• PEANUT SAUCE
• 1.5 tablespoons peanut butter
• 1/4  teaspoon garlic powder
• 1/2 teaspoon fresh lemon juice
• 1/2 tablespoon soy sauce
• 1/4 packet of sugar substitute
• 1.5 tablespoons  water
• cayenne pepper to taste

Directions:

1. Pound chicken breast between pieces of plastic wrap to uniform thickness.
2. Rub each breast with 1 tablespoon of soy sauce.
3. Season both sides with salt and pepper.
4. Cook in skillet on both sides until done.
5. Cut into cubes or strips.
6. You can put them on skewers if you like.
7. Make peanut sauce: combine all ingredients for sauce in a bowl and microwave for 30 seconds.  Stir until smooth.
8. Dip chicken into sauce.

Andrew and I like to mix the chicken with broccoli and stir it all into a bowl with some sauce.  Then it is a complete meal.  Frozen broccoli works well!