1. Preheat oven to 425 degrees.
2. Cover a cookie/baking sheet with foil and spray with non-stick cooking spray. Set aside.
3. Rinse and pat dry the Salmon fillets. Place them on the baking sheet, skin side down, and brush with the fresh Lime Juice, thoroughly coating the top and sides.
4. In a small bowl, combine the Lime Zest, Chile Powder and Salt. MIx well and sprinkle onto the Salmon Fillets, covering them well.
5. Bake for 15-18 minutes, depending on thickness of fillets.
6. Top with fresh Lime Juice and grated Lime Zest. Serve with your favorite sides. Enjoy!
   

For the Chicken & Dressing

1. In a small/medium bowl, mix the Ranch Dressing and Salsa together until well-blended. Place in refrigerator while preparing the rest of the salad.
2. Next, in a large skillet, heat the Oil and Butter on medium-low to medium until good and hot (the surface will begin to ripple when ready).
3. Add the bite-size Chicken pieces and the Taco Seasoning to the skillet and stir to evenly coat the chicken.
4. Continue cooking chicken for about 5 minutes, stirring often, until all of the pieces are cooked thoroughly.
5. Using a slotted spoon, remove the chicken pieces to a large bowl, leaving drippings in the skillet. Set chicken aside.

For the Salad:

1. Pour the drained Corn into the leftover chicken drippings in the skillet and heat over Low. Be certain to scrape the bottom of the skillet to incorporate all of the Chicken, Oil/Butter and Taco seasonings with the Corn.
2. Once thoroughly heated and seasoned, scrape all of the Corn and drippings into a bowl for serving.
3. I set up a serving station with all of the prepared Veggies, Chicken, Dressing, Cheese and Crushed Tortilla Chips placed in separate bowls.
4. Now, let the crowd gather and prepare their Chicken Taco Salads as they wish! Enjoy 🙂

1. Gather the ingredients.
   
2. Using a food processor, finely mince the Onion, Garlic and Ginger.
3. In a large skillet, heat the Olive Oil over medium-low and add the minced Onion mixture. Saute for about 5 minutes.
4. Add the Soy Sauce, Crushed Tomatoes, Crushed Pineapple and 1/2 Tablespoon at a time of the Red Curry Paste to the skillet. Mix until well-blended. Let cook down for about 5-7 minutes.
   
5. Next, add the Lentils and Water. Reduce temperature to low and Simmer for about 20 minutes.
   
6. Lastly, add the Coconut Milk (1/2 Cup at a time) and Cinnamon (add some Pineapple Tidbits at this point, if you’re adding them). Mix well and continue simmering for at least 15 minutes.
   
7. Once the Lentils are tender, serve over cooked Rice or all by itself. Enjoy!
   

1. Preheat oven to 400 degrees.
2. Gather the ingredients.
   
3. Spray a 9″ x 13″ baking pan with non-stick cooking spray (or coat with butter). Dump the bite-sized pieces of potatoes into the baking pan and spread evenly.
   
4. In a large bowl, combine the cream, milk, flour, salt and pepper and whisk until thoroughly mixed. Pour this over the potatoes in the baking dish.
   
5. Cover the baking dish with foil and bake for approximately 20 minutes. Remove foil and bake for an additional 15-20 minutes.
6. Top with the cheese and bake for approximately 5 minutes, or until cheese melts and mixture is bubbly. Top with green onions and serve while hot. Enjoy!
   

1. Gather the ingredients.
2. In a large Stock Pot (or Dutch Oven), heat the Olive Oil over medium-low. Add the Garlic and cook for 2-3 minutes or until Garlic starts to turn a light golden brown.
3. Add the spices (Coriander, Cumin and Chile Powder) and cook for 1-2 minutes.
4. Next, add the Chicken Broth and Tomatoes. Increase the temperature to medium-high or high and bring to a simmer, stirring constantly.
5. Once the mixture starts to bubble, decrease the temperature back to medium-low and add the Chicken Breasts. Cook for about 10-12 minutes, stirring often and turning the Chicken Breasts over halfway through to evenly cook.
6. Remove the Chicken Breasts from the pot, placing on a cutting board to be shredded once it’s cool enough to handle.
7. While Chicken is cooling a little, add the Rice, Ground Pepper and Salt (if adding). Continue cooking over medium-low heat while you shred the chicken.
8. Add the shredded Chicken back into the stock pot and continue cooking until the Rice is thoroughly cooked (about 15-20 minutes, depending on the type of Rice you use).
   
9. Serve the soup with the assortment of toppings.
   Yummy!

1. Gather the ingredients.
   
2. Rinse fish fillets and pat dry with paper towels. Set aside near cooktop.
3. In a large, non-stick frying pan add 1 Tablespoon Olive Oil and 1 Tablespoon Butter. Heat over medium to medium-high heat.
4. Place the flour (and salt, if using) in a shallow bowl, large enough to hold the flour and to drag the fish fillets through. I set up a little “work station” to make things easier – please see photo.
   
5. Once the butter has fully melted, dredge 2 of the fish fillets through the flour, fully coating both sides, and gently shake off any excess flour. Then place the fish into the frying pan and cook over Medium heat for 2-3 minutes on the first side (until edges begin to turn brown). Gently flip the fish over using a large spatula and cooking spoon. Cook for another 30-45 seconds.
6. Remove the 2 cooked fish fillets to a plate, while you repeat this process with the other 2 fillets…adding 1 Tablespoon Olive Oil and 1 Tablespoon Butter, etc.
   
7. When all 4 fillets are finished cooking and removed from the pan, add the capers and the garlic to the skillet. Continue cooking over Medium heat for about 30 seconds.
8. Next, add the Chicken Stock and Lemon Juice, stirring well. Cook over Low heat for about 2 minutes or until mixture has reduced slightly.
9. Add the remaining 2 Tablespoons of Butter, the Chili Pepper Paste and Oregano, mixing well. Heat for 1 minute.
   
10. Plate each Fish Fillet and spoon the sauce over the fillets and sprinkle with the Parsley.
11. Serve with your favorite vegetable and side…Enjoy!

1. Gather your ingredients.
2. Fill a Large Pot with water and 1 tsp. Salt. Place on burner and set on high heat.
3. While water is heating up, place a large skillet on cooktop and add the Olive Oil, Garlic, Shallots and Salt. Heat over medium-low until Shallots are a light, golden brown (about 5 minutes).
4. Add the Chile Flakes to the large skillet and cook for 2-3 minutes to bring out the flavor of the Chile Flakes.
5. Once the water for the Pasta has come to a boil, add the Uncooked Pasta and cook according to the package instructions, minus 2 minutes. Do not drain!
6. While the Pasta is cooking, add the Wine to the large skillet and cook for about 2 minutes, or until the mixture has been reduced by half.
7. Next, add the Tomato Puree and Cream to the large skillet, combining well. Simmer for 5 minutes, stirring often.
8. Once the Pasta is done, use a slotted spoon to transfer the Pasta from the water to the large skillet. Add 3/4 cups of the Parmesan Cheese and gently stir to thoroughly coat the Pasta with the Sauce and Parmesan.
9. Top with the remaining Parmesan Cheese and Basil right before serving…Enjoy!
   

The Meats

1. Gather Ingredients
   
2. In a large pot, heat the oil over medium to medium-high heat for about 2-3 minutes. Add the chopped onions and cook until translucent, about 5 minutes.
3. Add the ground meats to the pot and cook until browned (about 8-10 minutes). Lower temperature to medium-low.
   

The Spices

1. In a medium sized bowl, add all of the spices and blend well.
   
2. Next, add the blended spices to the meat mixture. Mix well.
   

The Broth and Tomato

1. Add the tomato paste, diced tomato and broth to the pot. Mix well.
   
2. Cook for 20-30 minutes, stirring occasionally.
3. Serve with shredded cheddar cheese, sour cream, onions, etc.
   

1. Preheat oven to 400 degrees.
2. Gather the ingredients.
   
3. Place the rinsed, trimmed and dried chicken breasts in a 9″ x 13″ baking dish. Set aside.
4. In a small bowl, whisk together all of the ingredients except for the chicken.
   
5. Drizzle half of this sauce over the chicken in the baking dish. Reserve the other half for serving with the Chicken.
   
6. Bake for approximately 25 minutes, depending on the size of the chicken breasts.
   
7. Serve with your favorite side and veggie! Be sure to drizzle the reserved sauce over each Chicken Breast, as well as the side dishes (I usually serve some in a small ramekin with each plate).
   Now, that’s quick and easy 🙂
   

1. Preheat oven to 425 degrees.
2. Cover a baking sheet with foil and set aside.
3. In a small bowl, combine the Olive Oil, Lemon Juice, Basil, Garlic, Salt and Pepper. Whisk until fully blended. Set aside.
4. Rinse the salmon in cold water and pat dry with paper towels. Place on the prepared baking sheet.
5. Brush the Olive Oil mix onto the Salmon to thoroughly coat.
   
6. Bake for 15-18 minutes, depending on thickness of the Salmon.
   
7. Top with Capers and serve with your choice of side and a freshly steamed veggie for a healthy and quick dinner….pairs well with steamed Asparagus and tiny boiled Red Potatoes 🙂 Enjoy!