thenatural-way.com

Makes 4 servings. (8 half sandwiches)

Ingredients:

4 pita pockets, cut in halves
1 medium pear, cored, halved and thinly sliced
1 Tbsp. lemon juice
8 slices of Swiss cheese (to reduce fat use a low fat or part skim Cheese)
3 chicken breast halves, cooked, cooled and sliced (or left-over turkey!)
mayonnaise, as needed (I use Grapeseed Oil Vegenaise a healthier option)
dijon-style mustard, as needed
lettuce leaves, as needed
salt and black pepper to taste

Spread mayonnaise (or vegenaise) and mustard inside each pita half and line with lettuce leaves. Toss pear slices with lemon juice to prevent browning. Arrange pear slices and cheese in pita halves. Season chicken with salt and pepper and arrange in sandwiches.

3 or 4 potatoes

2 medium onions

2 zucchini squash

2 yellow squash

3 large tomatoes

4 oz. feta cheese

sprinkles of oregano & basil to season between layers

Slice all veggies very thin.  (I use my mandolin to do this- it is important that all slices are consistent so cooking time will not be hindered)

In a 1 ½ quart casserole start to layer:

1^st Potatoes, then sprinkle a little oregano and basil on top

2^nd Onions and seasoning

3^rd Squash (mix yellow and zucchini) and seasoning

4^th Tomatoes and seasoning

Start over with potatoes and rest of veggies until you are at the top of the casserole.

Crumble feta cheese all across the top.

Cover and bake at 350 degrees about one hour or until veggies are done.

1 medium eggplant
2 small zucchini
1 or 2 red or green bell peppers
8 medium button mushrooms
2-4 small-medium yellow onions
1/4 cup cider or balsamic vinegar
1 tablespoon spicy brown mustard
1/2 teaspoon rosemary
2 or more cloves garlic chopped
Salt and pepper to taste

Wash and cut the vegetables into chunks about 1-inch thick
(I know the peppers will not be this thick, but cut them
into large pieces). Place the chunks into a large bowl. In
another bowl, combine the vinegar, mustard, rosemary,
garlic, and salt and pepper and whisk into a uniform
liquid. Pour this liquid over the vegetables and, using
your hands, turn the ingredients to ensure each piece is
well coated. Cover with plastic wrap and marinate in the
refrigerator overnight.  

Place vegetable chunks on skewers and grill until tender crisp.

Enjoy!!

(Recipe from the FOODNETWORK courtesy of Rachael Ray)

1 tablespoon grill seasoning (recommended: Montreal Grill Seasoning) or other seasoning blend
1 teaspoon sweet paprika – eyeball it
1 teaspoon chili powder
1/2 teaspoon dried cayenne pepper
3/4 pound thin cut chicken breast
1 tablespoon vegetable oil, 1 turn of the pan
All-purpose flour or cornmeal, a couple of tablespoons to work dough
1 pizza dough
1/2 pound brick reduced fat Cheddar with jalapeno or chipotle pepper (recommended: Cabot brand)
2 small yellow tomatoes, seeded and chopped
1/4 cup chopped red onion
1/2 jalapeno pepper, seeded and finely chopped
2 tablespoons cilantro leaves, optional
2 tablespoons thyme leaves
1 clove garlic
Coarse salt
1/2 lime, zested and juiced

Preheat a large heavy skillet over very high heat. Preheat oven to 450 degrees F.

Combine grill seasoning, paprika, chili powder, cayenne pepper on a plate. Press thin cut chicken into seasoning on 1 side. Add oil to screaming hot pan and cook chicken 2 minutes on each side.

Spread out a little flour or cornmeal and stretch out pizza dough onto a pizza pan. Shred reduced fat cheese.

Remove chicken from pan and chop. Combine tomatoes, onion, jalapeno, cilantro and thyme. Make garlic paste by chopping garlic then mashing it with the flat of your knife and a generous pinch of coarse salt. Add paste to salsa. Add zest and juice of 1/2 lime and mix salsa thoroughly. Scatter chicken, salsa and cheese over pizza dough working to the edges of both pies. Bake 12 to 15 minutes, until crisp and bubbly-brown on top.

2 tablespoons fresh lemon juice

2 tablespoons fresh lime juice

4 salmon fillets (4 ounces each)

¼ cup fat-free mayonnaise (I use Vegenaise)

1 tablespoon Dijon Mustard

1 tablespoon chopped fresh dill

  Dill sprigs (optional)

1. Combine lemon juice and lime juice in glass baking dish.  Rinse salmon; pat dry.  Place salmon in juices; marinate 10 minutes turning once.
2. Combine mayonnaise, mustard and 1 tablespoon dill in small bowl.
3. Preheat broiler.  Spray rack of broiler pan with nonstick cooking spray.  Remove salmon from juices; pat dry.  Place on rack.  Broil, 4 inches from heat, 3 to 4 minutes on each side or until salmon flakes in center.  Serve salmon with sauce.  Garnish with dill sprigs, if desired.

(Makes 4 servings)

This dish is refreshingly spicy, crunchy and light.

· 1 10-oz package Chinese egg noodles

· 1 TB sesame oil

· 3 TB peanut oil

· 2 cloves garlic, sliced thinly

· 1/2 cup chopped onion

· 2 TB minced ginger

· 1 celery stalk, sliced thinly on the diagonal

· 1 large carrot, peeled, cut in half lengthwise and sliced

· 1 cup snow peas, strings removed

· 1 cup shiitake mushrooms, wiped clean and sliced

· 1/2 cup bean sprouts
For the Sauce:

· 3 TB low-sodium soy sauce

· 2 TB Chinese rice wine

· 2 TB rice wine vinegar

· 1 TB sesame oil

· 2 tsp lime juice

· 1 tsp red pepper flakes (or more to your taste)

Cook noodles according to package directions, and rinse under cold water. Drain thoroughly then toss with sesame oil. Heat one tablespoon of the peanut oil in a wok or large sauté pan, just until smoking. Add pasta, reduce heat, and brown one side until firm and slightly golden, about four minutes. Turn over, heat another tablespoon of oil, and brown other side. Set aside.

Heat remaining tablespoon of peanut oil and sauté garlic and onions. Add remaining vegetables and sauté on high heat until vegetables are almost cooked. Whisk together the sauce ingredients. Add sauce and sauté until vegetables are tender but still crunchy. Serve over pasta. SERVES 4.

6 potatoes — sliced
1 large onion — sliced
2 carrots — sliced
1 green pepper — sliced
1 zucchini — sliced
1 cup corn, frozen or fresh
1 cup peas, frozen or fresh
Optional vegetables: mushrooms, broccoli, green beans

Sauce:

2 1/2 cups tomato sauce
1/4 cup tamari*, low-sodium (* the healthier version of soy sauce)
1 tsp thyme — ground
1 tsp dry mustard
1 tsp basil
2 tsp chili powder
1/2 tsp cinnamon
1/8 tsp sage
2 tbs parsley flakes

Layer vegetables in large casserole in order given. Mix
together ingredients for sauce and pour over vegetables.
Cook on low heat for several hours until veggies are done.

If using a Crockpot cook six hours at high or 12 at low. Serves 8.

2 cups cooked pinto beans, drained and mashed (can use refried beans)
2 cups shredded cheddar cheese, divided
1/2 cup chopped onion
2 1/4 oz sliced ripe olives
15 oz tomato sauce, divided
4 oz diced green chilies
2 tsp garlic salt
12 (7 in.) corn tortillas
1 tsp chili powder
1/8 tsp bottled hot pepper sauce

Combine beans, 1 cup cheese, onion, olives, 3/4 cup tomato sauce, chilies and garlic salt to taste. Mix well. Place about 1/3 cup bean mixture along center of each tortilla. Roll up and place in two 11-3/4 x 7-1/2 x 1-3/4-inch baking dishes. Combine remaining tomato sauce; spoon over filled tortillas. Sprinkle remaining cheese over sauce. Bake at 350 F 15 to 20 minutes or until thoroughly heated. Makes 12 enchiladas or 6 servings.

1 large onion, sliced
1 green pepper, cut into strips
1 red pepper, cut into strips
1 jalapeno pepper, chopped
1 tbs cilantro
1 cloves garlic, minced
1 tsp chili powder
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp salt
8 oz can chopped tomatoes
A dozen 8" flour tortillas

Toppings: sour cream, guacamole, shredded cheddar cheese,
salsa

Combine onion, green pepper, red pepper, Jalapeno pepper,

cilantro, garlic, chili powder, cumin, coriander and salt.

Add tomatoes. Cover and cook on low until veggies are soft.

To serve fajitas, spread Mixture on flour tortillas and add your

favorite toppings. Roll up tortillas. Serves 6-8.

(For a meat version you can add cooked, diced chicken)

 1 large onion, chopped
1 green bell pepper, chopped
1 carrot, cut in half lengthwise, then sliced
½ teaspoon minced garlic
½ cup vegetable broth
1 bunch green onions, cut into 1 inch pieces
1 ½ cups thinly sliced cabbage
1 tablespoon soy sauce or tamari
1 teaspoon chili powder (more or less to taste)
1 teaspoon leaf oregano
2 cups chopped fresh tomatoes
2 cups chopped fresh spinach (packed tightly)
2  15 ounce cans black beans, drained and rinsed
½ cup salsa
1-2 tablespoons chopped fresh cilantro
Tabasco or other hot sauce to taste

Place the onion, bell pepper, carrot, and garlic in a large pot with the vegetable broth.  Cook, stirring occasionally, for about 4-5 minutes.  Add green onions, Napa cabbage, soy sauce, chili powder and oregano.  Continue to cook, stirring occasionally, for about 10 more minutes.  Add the tomatoes, spinach, beans and salsa.  Cook an additional 5 minutes.  Remove from heat, stir in the cilantro and hot sauce to taste.  Roll up in a warm tortilla and eat.  Serves: 6

This may also be served over baked potatoes or whole grains.