“It’s so delicious and yummy!

INGREDIENTS   

1 1/2 tbsp. lemon juice
2 cloves garlic, minced
1/2 tsp.  thyme
1/4 tsp.  salt
1/4 tsp. pepper
1/8 tsp. cayenne pepper
1/2 cup non-fat plain yogurt
3 cups cubed cooked chicken
1 cup thinly sliced green onion
1/2 cup diced green bell pepper
1/2 cup diced celery
3 cups seeded and diced fresh California tomatoes (about 1 1/2-pounds)

DIRECTIONS   

• Combine lemon juice and next five ingredients.
• Beat in yogurt.
• Gently fold chicken and next 3 ingredients into dressing; chill.
• Just before serving, fold in tomatoes.

“It’s a simple with elegance, so delectable!”

INGREDIENTS   

1 – 6 1/8 ounce can water-packed white albacore tuna, drained
1/2 cucumber, peeled, seeded, diced
2 small green onions, finely diced
2 tbsp. chopped fresh dill
2 tbsp. nonfat yogurt
2 tbsp. low fat mayonnaise
1/2 tablespoon Dijon mustard

DIRECTIONS   

• Combine all ingredients in small bowl.
• Mix well.
• Season generously with cracked black pepper.
• Serve salad chilled.

“It has unique combination with perfection!”

INGREDIENTS   

1 pound medium shells or another medium pasta shape, uncooked
1 pound boneless, skinless chicken breasts
1 tbsp. spicy Creole seasoning (1-2 tablespoons)
1 tsp. vegetable oil
1 1/2 cups fat-free mayonnaise
3 tbsp. minced fresh parsley
2 tbsp. chopped fresh chives
2 tbsp. lemon juice
2 tbsp. Dijon mustard
2 tsp. capers, drained (optional)
1 tsp.  anchovy paste (optional)
1 cup chopped tomatoes
1/2 cup sliced green onions
1/2 cup chopped green pepper

DIRECTIONS   

• Prepare pasta according to package directions.
• Drain and rinse under cold water; drain again.
• Rub chicken with Creole seasoning.
• Coat a large, heavy skillet with cooking spray.
• Add oil and place over medium-high heat until hot.
• Add chicken and cook for 5 to 7 minutes on each side or until chicken is done.
• Remove chicken from skillet, and let cool.
• Cut chicken into 1/2-inch pieces and set aside.
• Combine mayonnaise, parsley, chives, lemon juice, mustard, capers and anchovy paste; mix well.
• In a large bowl, combine pasta, chicken, mayonnaise mixture, tomatoes, onions, and pepper.
• Cover and chill thoroughly.

“It has the quality that ensures the flavor to be the best..”

INGREDIENTS   

2 skinless, boneless chicken breast halves
1 -1.27 ounce packet dry fajita seasoning, divided
1 – 15 ounce can black beans, rinsed and drained
1 – 11 ounce can Mexican-style corn
1/2 cup salsa (mild or medium heat)
1 – 10 ounce package mixed salad greens
1 onion, chopped
1 tomato, cut into wedges

DIRECTIONS   

• Rub the chicken with 1/2 of fajita seasonings.
• Grill or pan grill until cooked through, let cool then chop.
• Mix beans, corn, salsa and other 1/2 of fajita seasoning in a large saucepan.
• Heat over medium heat until warmed through.
• To prepare the salad:

-Toss the greens, onion and tomato.

• Top salad with chicken; dress with the bean and corn mixture.
• If desired garnish with shredded low fat or fat free cheese and baked tortilla chips.

“This is a simple preparation having the best quality.”

INGREDIENTS   

1 cup water
1/2 tsp. salt
2- by 1-inch strip orange zest
2- by 1/2-inch strip lime zest
3/4 pound large shrimp, shelled and deveined
1/2 cup long-grain white rice
1/4 cup fresh orange juice
2 tbsp. fresh lime juice
2 tbsp.  white-wine vinegar
1/2 tsp.  ground cumin
1/8 tsp. dried hot red pepper flakes
1 cup canned black beans, rinsed and drained
1 red bell pepper, cut into 1/4-inch dice
1/2 cup fresh coriander sprigs, washed well, spun dry, and chopped
1 cup romaine, shredded

DIRECTIONS   

• Remove the strips of zest from an orange and lime by the use of vegetable peeler.
• In a small saucepan bring water and salt to a boil and simmer zests for 1 minute.
• Transfer zests to a cutting board with the use of a slotted spoon and let cool; retain water.
• Add shrimp to zest cooking water and simmer, covered, 2 minutes, or until just cooked through.
• Transfer shrimp to a colander to drain with the use of slotted spoon.
• Stir rice into cooking water and cook, covered, over moderately low heat until liquid is absorbed for about 20 minutes.
• Cut zests into very small julienne strips and in a large bowl while rice is cooking.
• Stir together with orange and lime juices, vinegar, cumin, and red pepper flakes.
• Cut shrimp in half lengthwise and add to zest mixture, tossing to coat.
• Chill mixture, covered, 15 minutes.
• Add rice, beans, bell pepper, and coriander, tossing to combine, and cool slightly.
• Just before serving, add romaine and salt and pepper to taste and toss salad.

“It’s an easy and healthy mixture!”

INGREDIENTS   

3/4 pound new potatoes, each cut into 8 pieces (2 cups)
1/2 pound fresh green beans, trimmed, broken into 2 inch pieces (2 cups)
2 – 4 ounce boneless skinless chicken breast halves
1/4 tsp.  salt
1/3 cup purchased fat-free Caesar salad dressing
1/4 cup red onion, finely chopped
3 tbsp. fresh oregano, finely chopped or 1 tablespoon dried oregano leaves

DIRECTIONS   

• Bring 3 cups water to a boil in a large saucepan.
• Add potatoes and green beans.
• Cover and cook for 8 to 10 minutes or until vegetables are just tender.
• In a large nonstick skillet sprayed with cooking oil spray, heat over medium heat until hot.
• Sprinkle both sides of chicken breast halves with salt.
• Add chicken to the hot skillet and cook for 6 to 10 minutes on each side or until golden brown and no longer pink inside.
• Remove from heat and set aside to cool slightly.
• Drain vegetables and rinse with cold water to stop cooking process and cool quickly.
• Drain well; place in large bowl.
• Add salad dressing, onion and oregano.
• Chop chicken and add to salad.
• Toss gently to coat.
• Serve immediately.

“This serving gives the best appetite!”

INGREDIENTS   

2 pounds scallops
1 pound Portobello mushrooms, sliced
1 1/2 tsp.  ground allspice
1 tsp. ground coriander
1 tsp. marjoram
1 tsp. salt
3 cups arugula
1 head romaine lettuce, torn

DIRECTIONS   

• Arrange scallops and mushrooms on broiler pan; sprinkle with allspice, coriander, marjoram and salt.
• Broil in preheated oven for 5 to 6 minutes, or until scallops are opaque.
• Remove scallops and mushrooms from oven, drain, and transfer to cool platter and chill for 30 minutes.
• Arrange arugula and romaine leaves on 6 chilled salad plates, add scallops and mushrooms.
• Serve with a fat free red wine vinaigrette.

“This is the best combination for a healthy meal.”

INGREDIENTS   

2 cups trimmed and halved fresh snow pea pods
1 medium chopped red bell pepper
1 medium chopped yellow bell pepper
4 chopped green onions
8 ounces imitation crab chunks
6 ounces salad shrimp
1/2 cup fat free mayonnaise
1/3 cup chopped fresh parsley
2 tbsp.  freshly squeezed lemon juice
1 tsp. sugar
   Salt to taste
   Freshly ground black pepper
1/3 cup toasted almonds

DIRECTIONS   

• Toss together the peas, peppers, scallions, imitation crab, and shrimp in a large bowl.
• Mix together the fat free mayonnaise, parsley, lemon juice, sugar, salt, and pepper in a small bowl.
• Mix the salad with the dressing.
• Refrigerate for at least an hour before serving.
• Top with the toasted almonds before serving.

“Serve with pride and elegance!

INGREDIENTS   

4 (about 16 ounces) grilled boneless, skinless chicken breast halves, sliced
1/2 cup fat free blue cheese salad dressing
3 pears, cored and sliced
2 cups arugula, rinsed and dried
3 cups mixed greens, rinsed and dried
1/4 cup chopped walnuts, toasted

DIRECTIONS   

“With these kinds of preparation and combinations, it promises the best and fabulous meal.”

INGREDIENTS   

2 whole boneless, skinless chicken breasts, grilled and cut into strips
8 ounces mushrooms, cleaned and sliced thinly
1 red onion, cut into rings
1 red pepper, cut into thin strips
Juice of 2 lemons
Juice of 2 limes
4 large leaves of red or green leaf lettuce

For the dressing:

1/4 cup fat free sour cream
1/4 cup fat free half-and-half
   Fresh chopped chives (1 to 2 tablespoons)
2 tbsp. Parmesan Cheese

DIRECTIONS   

• Marinate the onions and the bell pepper in the lemon juice for one hour; drain.
• Toss the mushrooms with the lime juice.
• Mix the fat free sour cream and fat free half-and-half with the chives.
• Arrange the chicken, onions, peppers in the center of the serving plate on 2 large leaves of fresh red or green leaf lettuce.
• Encircle the chicken mixture with the mushrooms.
• Pour the sour cream and chive dressing over the chicken.
• Sprinkle the parmesan shavings over this mixture and serve.