Chicken Tacos

Salsa
1/2 red onion, finely diced
3 jalapeño peppers, seeded and ribs removed (if you want the salsa hotter, leave the ribs and some seeds - careful, it'll be HOT), and diced
4-5 plum tomatoes, seeded and finely diced
1/4 cup fresh cilantro, finely chopped
1 lime, zested and juiced
Pepper

Make the salsa by putting the onion, jalapeño peppers, and tomatoes into a medium bowl and stirring well. Add the cilantro and lime zest/juice, and stir to combine; add pepper to taste and set aside.

Chicken
2-3 tsp. light brown sugar
2 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. salt
1/2 tsp. pepper
Cooking spray
1 lb. skinless, boneless chicken breasts

Preheat a grill pan to medium/medium-high heat. In a small bowl, combine the brown sugar, cumin, chili powder, salt and pepper. Rub the spice mixture all over the chicken breasts. Spray the cooking spray over the grill pan and grill the chicken breasts about 4-5 min. per side, or until a brown crust has formed on the outside. Set on a cutting board and tent with foil; let stand for 8-10 min. When cool, slice into 1/4 in. thick slices.

Taco Assembly
10 flour tortillas
4 cups shredded lettuce

Preheat an oven to 300 degrees. Wrap the flour tortillas in aluminum foil and put in the oven for 10-15 min. until the tortillas are warmed through.

To serve, top the tortillas with the chicken, salsa, and lettuce. Serve immediately.

*Original recipe courtesy of Good Food Made Simple: Healthy, p. 104.

Mozzarella and Grilled Pepper Salad with Croutons

2-3 cloves garlic, finely chopped
1/3 cup EVOO
3 bell peppers (mixed colors)
1 pt. grape tomatoes, halved or quartered lengthwise depending on the size of the tomatoes
1/2 small red onion, thinly sliced
1 Tbsp. red wine vinegar
Salt/Pepper
1/2 large baguette, sliced crosswise into 1/2-in.-thick slices
8 oz. fresh mozzarella cheese, cubed
1/2 cup basil leaves, torn into smaller pieces

In a small bowl, combine the garlic and EVOO. Let sit (for up to an entire day) while you prep and grill the bell peppers.

Preheat a grill (outside) or grill pan (inside) to medium-high heat. Cut the bell peppers into flat panels (discard the stems, cores, and seeds). Lightly oil the grill grate/pan and grill the pepper pieces, turning occasionally until just softened, about 10 min. When cool enough to handle, cut into 1-in. squares and transfer to a medium bowl. Stir in the tomatoes, onion, and vinegar; season with salt and pepper to taste.

Brush the bread sides on both sides with the garlic oil. Grill, turning once, until well marked and toasted (2-4 min. per side). When cool, cut into 1/2 in. cubes.

Stir the remaining garlic oil into the salad. Add the croutons, mozzarella, and basil; toss and serve at room temperature.

*Original recipe courtesy of Everyday with Rachael Ray, Weekly Meal Planner

Grilled Salmon with Orzo, Feta, and Red Wine Vinaigrette

Orzo
1 1/2 cups orzo
3 Tbsp. red wine vinegar
1 shallot OR 1/2 red onion, finely chopped
2 garlic cloves, finely chopped
1/3 cup EVOO
Salt/Pepper
1/2 a 9oz. bag fresh spinach
1 pt. grape tomatoes, cut in half
1/2 cup pine nuts, toasted
1/4 cup fresh basil leaves, thinly sliced
1 cup crumbled feta cheese (about 4oz.)
2 Tbsp. chopped fresh chives, for garnish

Bring a large saucepan of salted water to a boil over high heat. Add the orzo and cook, stirring often, for about 8 min. or until tender. Drain the orzo in a sieve/colander and set aside.

In a medium bowl, whisk the vinegar, shallot/red onion, and garlic together. Gradually whisk in the EVOO. Season to taste with salt & pepper.

In a large bowl, toss the warm orzo, spinach, tomatoes, pine nuts, and basil with the vinaigrette. Season to taste with salt & pepper. Set aside at room temperature. When cooled enough, add the feta and mix to combine.

Salmon
Four 5oz. skinless salmon fillets
EVOO, for coating the fish
Salt/Pepper

(You may cook the salmon on an outdoor grill OR on an indoor grill pan on medium high heat)

Coat the salmon with EVOO and season with salt & pepper. Oil the cooking surface. Place the salmon on the cooking surface and cook for 4 min. WITHOUT MOVING IT (the salmon will release from the cooking surface when ready to flip). Use a flat spatula to flip the salmon over. Cook the second side of the salmon for another 2 min., or until the fish is opaque with a slightly rosy center. Remove from the grill.

Assemble: Mound the salad in the center of a large serving platter or on 4 individual plates. Top with the salmon, sprinkle with the chives, and serve.

*Original recipe courtesy of Curtis Stone, What's For Dinner?, p. 20.

Baked Mushrooms with Herb Ricotta

4 large, flat mushrooms (portabella)
1 Tbsp. EVOO
1 shallot OR 1/2 red onion, coarsely chopped
1 cup fresh flat-leaf parsley
1 Tbsp. fresh chives
1 16oz. container ricotta cheese
Salt/Pepper

Preheat the oven to 400 degrees.

Remove any stems from the mushrooms and set aside. Put the mushrooms in a shallow baking dish and brush with the EVOO.

Put the mushroom stems, shallot/red onion, parsley, and chives in a food processor and blend until finely chopped. Season with salt & pepper to taste.

Put the hopped ingredients in a bowl with the ricotta and stir to mix evenly.

Spoon the herb ricotta onto the top of the mushrooms. Bake in the preheated oven for 20-25 min., or until tender and bubbling. Serve immediately.

*Original recipe courtesy of Good Food Made Simple: Healthy, p. 46.

Grilled Mozzarella Eggplant Bagels

1/2 a large eggplant OR 1 small eggplant, thinly sliced
3-4 Tbsp. EVOO
4 everything OR onion bagels
8 oz. fresh mozzarella cheese, sliced
1 large tomato OR 3-4 plum tomatoes, thinly sliced
Salt/Pepper
1/3 cup fresh basil leaves (10-12 leaves)

Preheat the oven to 375 degrees.

Preheat a ridged grill pan until smoking. Brush the eggplant slices with a little of the EVOO, place on the pan, and cook for 2 minutes on each side, until tender and lightly charged.

Slice the bagels in half and drizzle the cut sides with the remaining EVOO. Divide the cheese slices evenly among the bagel bottoms and arrange the slices of tomato and eggplant on top. Season generously with salt & pepper and replace the bagel tops.

Plance the sandwiches on a baking sheet and bake in the preheated oven for 15 min., until the cheese has melted and the bagels are beginning to toast around the edges. Remove from the oven, and add a few fresh basil leaves to each bagel. Serve immediately.

*Original recipe courtesy of Good Food Made Simple: Vegetarian, p. 58