Gazpacho

4 large tomatoes, peeled, corded and wedged
2 medium red peppers- chopped
2 medium yellow peppers- chopped
2 medium cucumbers- peeled and chopped
1 medium red onion- chopped
2 cloves garlic- sliced or minced
2 cups chicken stock
½ cup balsamic vinegar or sherry
Dash of Tabasco
Pinch of cayenne pepper
2 T capers- drained
Salt and Pepper to taste

Mix all-transfer to blender in small batches and blend until smooth. Adjust seasoning and chill 4 hours before serving.

Swordfish Santa Fe

4 Swordfish steaks

Marinade:
1/3 cup lime juice
1/3 cup beer
2 cloves garlic
1 tsp olive oil
1 Tbl. cumin
1 Tbl. Dijon mustard

Mix together and marinade swordfish for 30 minutes (no longer)

Fresca or Salsa
1 cup chopped tomato
1/3 cup onion
¼ cup green pepper
1 ½ tsp lime juice
3 Tbl. cilantro
1 tsp jalapeno pepper-chopped
1 clove garlic-chopped
2 Tbl. V-8 juice
1/2 tsp cumin

Combine, cover and chill for 30 minutes.

Grill or broil fish until done. Watch carefully, as swordfish cooks quickly. They are done when flaked with a fork. Spoon salsa over fish and serve with your choice of side dishes. Vegetable or salad is a perfect accompaniment.

There is never a fishy taste with dish. It is so easy and makes a great presentation.

Mexican Rice - Vegetarian Dish

1 -15 oz can kidney beans-drained and rinsed
1 -14oz can stewed tomatoes – with or without salt
1 -10 oz can enchilada sauce
1 cup water
1 bag of assorted frozen vegetables- using just 2 cups
1 1/3 cup instant brown rice

Combine first 5 ingredients bring to a boil. Add rice and continue cooking for 15-18 minutes or until rice is done.

Serve with broken tortilla chip, cheese and/or sour cream.

Your kids will love this and it is so easy to put together.

Chicken Salad and Havarti Cheese Wrap

Serves 2

Coarse salt and ground pepper
1 boneless, skinless chicken breast half (6 to 8 ounces)
2 tablespoons light mayonnaise
1/2 shallot, minced (optional)
1 teaspoon Dijon mustard
1 teaspoon white-wine vinegar
1/4 teaspoon dried thyme leaves
2 spinach-flavored sandwich wraps (12-inch)
6 thin slices Havarti cheese (about 2 ounces total)
1 cup baby spinach, washed and dried

Directions:

In a small skillet with a lid, bring 1 inch salted water to a boil. Add chicken. Cover, and cook over medium-low heat, 5 minutes. Remove from heat, and let steam, still covered, until cooked through, 10 to 12 minutes; remove chicken. When cool enough to handle, thinly slice crosswise.
While chicken is cooking, stir together mayonnaise, shallot (if using), mustard, vinegar, and thyme in a medium bowl; season with salt and pepper. Add chicken, and toss to coat.

Lay sandwich wraps on a work surface. Leaving a 1-inch border all around, layer with cheese, spinach, then chicken mixture.

Fold in sides by about 1 inch, then roll up tightly from the bottom. Wrap each tightly in plastic or waxed paper. Refrigerate up to 1 day.

Shrimp Roll

Serves 2

1/2 pound cooked, peeled, and deveined shrimp, thawed if frozen
1/4 cup light mayonnaise
1/4 teaspoon dried tarragon
1 to 2 tablespoons fresh lemon juice
Coarse salt and ground pepper
2 hot dog rolls
2 lettuce leaves

Directions

In a small bowl, combine shrimp, mayonnaise, and tarragon. Mix in lemon juice, salt, and pepper to taste. Line each roll with a lettuce leaf, and fill with half the mixture.

Athenian Pasta Primavera

Makes 8 servings, about 1 1/2 cup each

2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
1 medium onion, sliced
1/2 teaspoon salt
1 yellow bell pepper, sliced
1 medium zucchini, trimmed, halved lengthwise and thinly sliced
3 cloves garlic, minced
1/2 cup dry white wine
Freshly ground pepper to taste
1 pound whole-wheat penne
1 1/2 cups baby peas (if frozen, rinse under warm water and drain)
1/2 cup packed fresh mint leaves, chopped
3/4 cup crumbled feta cheese (4 ounces)

Put a large pot of water on to boil. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and salt and cook, stirring occasionally, until the onion is beginning to brown, 3 to 5 minutes. Add bell pepper and zucchini to the onion. Cook, stirring, until the vegetables are just beginning to soften, 3 minutes. Stir in garlic and continue cooking until fragrant, 1 minute more. Stir in wine and pepper; simmer until most of the wine has evaporated, 1 to 2 minutes.

Meanwhile, cook penne in the boiling water according to the package directions, until al dente. Drain, reserving 1/2 cup of the cooking liquid. Return the pasta to the pot.

Stir the reserved cooking liquid and the vegetables into the pasta along with the remaining 1 tablespoon oil, peas, mint and feta.

NUTRITION INFORMATION: Per serving: 305 calories; 6 g fat (3 g sat, 3 g mono); 13 mg cholesterol; 51 g carbohydrate; 10 g protein; 8 g fiber; 326 mg sodium; 236 mg potassium. Nutrition bonus: Vitamin C (75% daily value).3 Carbohydrate ServingsExchanges: 3 starch, 1 vegetable, 1 fat

Chow Mein

(serves 4)

1/4 c butter (margarine)
1 1/2 c diced pork (about 3/4 lb; pork steak works well)
1 c finely chopped onion
1 can bean sprouts, drained
1 c diced celery
1 tsp salt
1/8 tsp black pepper
1 c hot water
Thickening : Mix together…
1/3 c cold water
2 TBSP cornstarch
2 TBSP soy sauce
1 tsp sugar

1) Melt butter, add meat and sear quickly.
2) Add onions and cook five minutes
3) Add celery, salt, pepper and hot water. Cover and cook for five minutes.
4) Add drained bean sprouts. Mix thoroughly.
5) Heat to boiling. Add thickening. Stir lightly and cook five minutes.

Serve with hot rice or Chinese noodles.