Shrimp and Avocado Wraps

INGREDIENTS: 3 tablespoons light mayonnaise 1 tablespoon ketchup 1 teaspoon Worcestershire sauce 1 dash hot pepper sauce (such as Tabasco®) salt and ground black pepper to taste 7 ounces cooked shrimp, peeled and de-veined 4 Boston lettuce leaves 4 (9 inch) whole wheat tortillas 1 ripe avocado - peeled, pitted, and cut into 8 wedges

DIRECTIONS: 1. Mix mayonnaise, ketchup, Worcestershire sauce, and hot pepper sauce in a bowl. Season with salt and ground black pepper to taste. Add shrimp; mix well. 2. Heat a skillet or grill pan over high heat; pan-fry tortillas one at a time, cooking until softened and browned, about 10 seconds per side. 3. Center a Boston lettuce leaf on each warm tortilla. Add shrimp mixture; top each with 2 avocado wedges. Fold tortillas at the ends to enclose filling, roll up, and cut in half diagonally to serve.

Baked Kale Chips

INGREDIENTS: 1 bunch kale 1 tablespoon olive oil 1 teaspoon seasoned salt (or less, to taste)

DIRECTIONS: 1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper. 2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt. 3. Bake until the edges brown but are not burnt, 10 to 15 minutes.

Lemon Horseradish New Potatoes

INGREDIENTS: 1/4 cup butter 1/2 teaspoon salt 1/4 teaspoon pepper 2 tablespoons prepared horseradish 2 tablespoons fresh lemon juice 1 1/2 pounds small new potatoes, unpeeled

DIRECTIONS: 1. Preheat oven to 350 degrees F (175 degrees C). 2. Melt butter in a 2 quart casserole dish in the oven. Stir in salt, pepper, horseradish and lemon juice. Place potatoes in dish and toss to coat with butter mixture. 3. Cover and bake in preheated oven for 1 hour, or until potatoes are tender.

Pesto Chicken Sandwiches

4 boneless, skinless chicken breast halves, about 6 oz. each Kosher salt and freshly ground pepper 1 tsp. Italian seasoning Olive oil for brushing 8 slices fontina cheese 8 slices sourdough bread Mayonnaise (optional) 8 thick tomato slices 4 Tbs. pesto, homemade or store-bought

Season the chicken breast halves with salt and pepper and sprinkle evenly with the Italian seasoning. Brush lightly on all sides with the oil. Prepare a charcoal or gas grill for direct grilling over high heat. Brush and oil the grill grate. Place the chicken on the grill directly over the fire and cook until nicely grill-marked and relatively firm to the touch, 5 to 8 minutes on each side depending on the thickness. You want the chicken to be opaque throughout but still moist and juicy inside. About 2 minutes before the chicken is ready, place 2 slices of the cheese on each breast half, cover the grill and allow the cheese to melt. Put the bread slices along the edge of the grill at the same time, and turn once after 1 minute to toast both sides. Transfer the chicken and bread slices to a cutting board. Spread the bread slices with mayonnaise, if desired. Cut each breast half against the grain on the diagonal into 3 to 4 pieces. Arrange one sliced breast half on each of 4 bread slices. Top with 2 tomato slices, and then top the tomatoes with 1 tablespoon of the pesto, spreading it evenly over the tomatoes. Close the sandwiches with the remaining bread slices, and serve. Serves 4. Williams-Sonoma

Maple Mustard Chicken

Ingredients • 6 boneless skinless chicken breast halves (6 ounces each) • 1/2 cup maple syrup • 1/3 cup stone-ground mustard • 2 tablespoons quick-cooking tapioca • Hot cooked brown rice

Directions • Place chicken in a 3-qt. slow cooker. In a small bowl, combine the syrup, mustard and tapioca; pour over chicken. • Cover and cook on low for 3-4 hours or until meat is tender. • Serve with rice. Yield: 6 servings.

Churrasco Steak

Serves: 5 Cooking Time: 3 min Ingredients • 1 bunch fresh parsley, chopped (about 1 cup) • 2 cups olive oil • 1/4 cup fresh lime juice • 6 garlic cloves, chopped • 1/2 teaspoon salt • 1/2 teaspoon black pepper • 2 to 2-1/2 pounds beef tenderloin, cut into 1/2-inch slices

Instructions 1. In a medium bowl, combine all the ingredients except the beef; whisk until well combined. Reserve 1/2 cup of the marinade; cover and set aside until serving time. 2. Place the beef in a shallow dish and pour the remaining marinade over the top. Cover and marinate overnight, or at least two hours, in the refrigerator. 3. Preheat the grill to medium-high heat. Drain the beef, discarding any excess marinade. 4. Grill the beef for 3 to 4 minutes for medium doneness, or to desired doneness beyond that, turning halfway through the cooking. 5. Stir the reserved marinade and serve immediately over the beef. Options There are many variations of this dish, including using vinegar instead of lime juice, and adding chopped onions, a bit of coconut milk, or hot sauce to the marinade. After you try it as above once or a few times, you just may want to get adventurous with some of these (or your own) options

Fiesta Rice Salad

Ingredients - 1 can(s) black beans, rinsed & drained - 2 c cooked brown rice - 1 red or yellow bell pepper, chopped - 1 green pepper, chopped - 2 stalks celery, chopped - 3-4 scallions, sliced - 1 c fresh cilantro, chopped - 3/4 c salsa - 1/3 c Italian dressing - juice of 1 lime - 1 tsp cumin

Directions 1. Put rice in a mixing bowl (rice should not be warm, let it cool completely or refrigerate to cool if necessary) add all other ingredients and mix thoroughly. Refrigerate for 1 hour & serve