Fried Rice

Saute spinach, mushrooms, onions, broccoli, and carrots. Add 1/2 c. cooked brown rice. Scramble one egg into side of frying pan. Add pine nuts.

Turkey Burgers

Season 1/4 pound of lean turkey meat with salt and pepper (can add chili flakes for a “kick”). Mold into patties and cook in frying pan about 5 minutes on each side. Meanwhile, saute sliced mushrooms.
Place 2 large ice berg lettuce leaves on plate. Layer patty, mushrooms, sliced red onion, avocado, and tomatoes. Wrap with lettuce and enjoy.

Firecracker Shrimp

Serves 6. This shrimp is spicy and vibrantly flavored with a fiery almond pesto made from cilantro, jalapenos and scallions. It’s a quick flash in the pan before you’re ready to enjoy this delicious dish. Ingredients 1 bunch cilantro, stems removed 1/3 cup sliced or whole almonds 3 tablespoons olive oil 2 teaspoons ground cumin 6 green onions, roughly chopped 3 cloves garlic 2 jalapeno peppers, seeded and halved 2 pounds medium to large shrimp, peeled and deveined 2 tablespoons lemon juice Salt to taste 1 small avocado, thinly sliced 6 cherry or grape tomatoes, halved

Set aside 6 sprigs of cilantro for garnish. Put remaining cilantro, almonds, 2 tablespoons of the oil, cumin, green onions, garlic, jalapenos, and 1/4 cup water in the bowl of a food processor or blender and puree until a smooth paste forms, about 1 minute.

Arrange shrimp in a wide, shallow dish and spread cilantro paste over them. Cover dish with plastic wrap and refrigerate for at least 1 hour.

Heat remaining 1 tablespoon oil in a large skillet over medium high heat. Add shrimp and cook, stirring constantly, until pink and cooked through, about 4 minutes. Add lemon juice and salt, and stir a few more times to scrape up any browned bits.

Transfer shrimp to a platter and garnish with reserved

Mexican Salad

Romaine lettuce, tomato, green onion, olives, avocado, corn, kidney beans, (jalapeno), EVOO cilantro, avocados, and tomatoes.