• 1 pound boneless, skinless chicken breast
• 8 teaspoons honey
• 2 tablespoons Dijon mustard  
• 1 1/2 teaspoon lemon juice
• 4 1/2 teaspoons butter
• Half-pinch salt
• 1/8 teaspoon crushed rosemary  

1. Preheat oven to 325 degrees.
2. Lay chicken breasts in a shallow baking dish.
3. In a saucepan over medium-low heat, combine remaining ingredients. Heat and stir until melted and well-blended.
4. Pour over chicken breasts and bake at 325 for about 60-75 minutes (or until done), basting occasionally.
5. Serve with a side of broccoli and brown rice for a high protein, high fiber meal.

Back to Index

• 4 Cans of beans of your choice (Black, kidney, pinto, etc), not drained
• 3-4 tomatoes, cut
• 2 onions, cut
• 2 green peppers, cut
• 1 can corn, drained
• 1 packet chili seasoning (or chili powder and salt)
• Olive oil
• Paprika 

1. *Saute onions and peppers in olive oil until soft, but not brown.
2. Meanwhile, mix remaining ingredients in a large pot and cook on medium until boiling. Lower heat and simmer.
3. Add peppers and onions to large pot when they're ready.
4. Cook until done, at least 15-20 minutes.

• 1/2 cup chunky salsa
• 1 avocado, peeled and diced
• 2 tablespoons red onion, minced
• 2 tablespoons cilantro, chopped
• 4 boneless rib eye steaks
• 1 teaspoon garlic salt  

1. Prepare and heat grill.
2. In a medium bowl, combine salsa, avocado, red onion and cilantro. Mix well and refrigerate.
3. Sprinkle steaks with garlic salt and place over medium high heat. Cook 8-14 minutes, or until desired doneness, turning once or twice.
4. Let steaks stand for about 5 minutes, then serve with salsa.

Back to Index

• 4 lamb chops 

Marinade:

• 2 cloves garlic, minced
• 1 teaspoon rosemary
• 1/2 teaspoon thyme leaves
• 1 teaspoon sea salt
• 1 dash chili powder (optional)
• 1/4 cup lemon juice
• 2 tablespoons olive oil

1. Combine ingredients for the marinade in a bowl.
2. Marinate lamb chops overnight in the refrigerator.
3. Take chops out 30 minutes before grilling. Discard marinade.
4. Cook on the BBQ or under the broiler, turning after 3-4 minutes, depending on desired doneness.

Back to Index

• 1 block extra-firm tofu, cut into bite-sized pieces
• 2 green onions, chopped
• 2 cloves garlic, minced
• 1 sweet pepper, chopped
• 1 cup mushrooms, thickly sliced
• 1/2 cup snow peas
• 1/2 cup baby corn
• 1/2 cup bean sprouts
• 2 tbsp olive oil  

Marinade:

• 1 cloves garlic, minced
• 1 tsp ginger, minced
• 3 tbsp black bean sauce
• 1 tsp lemon juice
• 1 tbsp soy sauce
• 2 tsp balsamic or rice vinegar
• 1 tbsp water

1. Combine all the sauce ingredients in a small bowl.
2. Heat 1 tbsp olive oil in a large wok. Add the garlic and the tofu and cook until the pieces are starting to brown, making sure to turn often so all sides get cooked.
3. Put in one tablespoon of the sauce and toss to coat the tofu evenly. Put the tofu mixture aside in a bowl.
4. Heat the remaining olive oil in the wok. Add the sweet pepper and mushrooms and cook until starting to soften. Add in a tablespoon of sauce and toss to coat evenly. Add the snow peas and baby corn and cook for an additional 2 minutes. Add in the bean sprouts and another tablespoon of the sauce. Toss to coat evenly. Add the tofu mixture back in and stir everything together, heating for an additional minute.
5. Serve immediately with a side of brown rice.