INGREDIENTS
2 Tablespoons chili powder
1 1/2 Tablespoons cumin
1 1/2 Tablespoons paprika
1/2 Tablespoon onion powder
1 Tablespoon garlic powder
1/8 to 1/4 teaspoon cayenne pepper — depending on your level of heat desired!
1 pound shrimp, peeled and deveined
2 red onions, sliced
4 bell peppers, any colors, seeded and sliced
1–2 Tablespoons olive oil
1 Tablespoon fresh lime juice, plus 1 lime, sliced into wedges
8 taco-size corn tortillas
Taco toppings of choice, like nonfat yogurt/sour cream, guacamole, salsa, fresh cilantro, etc.
PREPARATION
Preheat grill to 350˚to 400˚F (medium-high heat). In a small bowl, mix together the first 6 ingredients (chili powder through cayenne pepper). Place shrimp in a separate medium bowl and rub with 2 tablespoons of spice mixture. String shrimp on kabob skewers and set aside.
Place sliced onions and peppers in a sealable bag. Add olive oil and 2–3 tablespoons spice mixture. Seal bag and toss until evenly coated.
Place onions and peppers in a grill basket on the grill and heat for 8–10 minutes, stirring often, until tender and slightly charred. Add shrimp skewers to the grill, heating 3–4 minutes per side. Remove all from the grill, place in servings bowls and keep warm set aside.
Place 4 tortillas at a time directly onto the grill. Heat for about 45 seconds, until browned in spots. Use tongs to flip and repeat on second side. Serve tortillas with shrimp, onions, peppers and desired toppings. ~A sprinkle of fresh cilantro, a tablespoon of nonfat Greek yogurt, and a dash of fresh lime juice works well. Makes 3–4 servings.

INGREDIENTS
2 ounces green apple vodka (or any fruity flavor)
2 ounces Triple sec (OR, Blue Curaçao)
1 ounce fresh lime juice
1 Tablespoon of fresh blueberries and raspberries
6 ounces sparkling water
lemon or lime slice for garnish
PREPARATION
Fill cocktail shaker with ice. Add vodka, triple sec or Blue Curaçao and lime juice. Shake it up! Fill about a quarter of a tall 12-ounce drinking glass with crushed ice. Add your mermaid mixture and top off with sparkling water. Add fresh blueberries and raspberries on top. Garnish with a slice of lime. Sip slowly ~ cheers to you! Makes 1 serving.

INGREDIENTS
1 Tablespoon brown sugar
1/4 teaspoon salt
1 1/2 teaspoons ground cumin
1/2 teaspoon red pepper flakes
1/2 teaspoon ground ginger
1 teaspoon paprika
1 pound chicken tenderloins, skinless, boneless (or substitute: extra firm tofu, sliced into 1-inch wide strips)
1/2 Tablespoon olive oil
3 cups spring mix salad greens
1/2 cup nonfat yogurt
1 Tablespoon honey
2 Tablespoons lime juice
1 Tablespoon water
freshly ground pepper to taste
PREPARATION
Preheat grill to 350˚to 400˚F (medium-high heat). In a small bowl, mix together the first 6 ingredients in a small bowl (brown sugar through paprika). Pour olive oil in a separate small bowl. Brush the chicken with olive oil and rub with spice mixture.
Place chicken on grill and heat 4–5 minutes per side, or until chicken in fully cooked through. Remove from grill and set aside.
Place salad greens in a large bowl. In a separate bowl, whisk together the yogurt, honey, lime juice and water. Toss with salad greens. Serve salad with chicken on top and freshly ground pepper to taste. Makes 3–4 servings.

INGREDIENTS
1 pound salmon fillets, cut into 4 equal portions
freshly ground pepper and salt
3 garlic cloves, crushed, + 1 whole clove
1/2 cup flat-leaf parsley leaves
1/2 cup dill sprigs (a few stems in the mix is fine!)
1 scallion, white part chopped into about 1/2-inch pieces
1 Tablespoon fresh lemon juice
2/3 cup buttermilk, low fat or nonfat
1 1/2 Tablespoons olive oil
6 to 7 cups shredded red and/or green cabbage (and yes, the coleslaw mix in a bag is perfect here)
PREPARATION
Preheat grill to 350˚to 400˚F (medium-high heat). Place salmon fillets on a plate, and rub the crushed garlic evenly all over the fillets. Sprinkle with pepper and salt.
Place salmon on grill and heat for 5–6 minutes per side, or until desired doneness. Remove from grill and keep warm.
Prepare the dressing by placing 1 clove of garlic, parsley, dill, scallion, lemon juice, buttermilk and olive oil in a blender and process until a smooth. Add salt and pepper to taste and blend until well-combined. (Tip: double or triple for extra).
Place shredded cabbage in a large bowl. Pour 3/4 cup of dressing on top and toss well. Place one quarter of salad on 4 separate plates. Place salmon fillet on top and drizzle with dressing and freshly ground pepper to taste. Makes 4 servings.

INGREDIENTS
The Roux:
1 cup of all-purpose flour
2/3 cup canola oil
The Gumbo:
1 bunch celery, diced
2 green bell peppers, chopped
1 large yellow onion, diced
3 cloves garlic, minced (about 1 Tablespoon)
1 bunch fresh parsley leaves, chopped + 1 Tablespoon for garnish
2 Tablespoons Cajun seasoning
7–8 cups low sodium chicken broth (or veggie)7–8 cups low sodium chicken broth (or veggie)
1 pound chicken andouille sausage, sliced (again, can go veggie-style here)
12 cooked shrimp, jumbo size
PREPARATION
The Roux: In a large stock pot combine flour and oil. Cook over medium-low heat, stirring constantly for about 30–40 minutes. Be patient, as it should be chocolate in color and thick consistency. Set aside in pot.
The Gumbo: Place a large nonstick skillet over medium-high heat. Add the sausage and cooked until well-browned, about 6–8 minutes. Remove sausage from pan and set aside.
Add celery, peppers, onion and garlic to skillet, and continue cooking over medium-high heat until tender, about 6–7 minutes. Add cooked veggies, parsley and 6 cups of broth to the stock pot with roux. Stir well and place over medium-high heat. Bring to a boil and cook 6 minutes. Stir in cajun seasoning. Reduce heat to medium-low. Add cooked sausage and stir well. Add 0–1 more cup of broth as needed, for consistency. Adjust seasonings to taste. Serve in 12 ramekins with one jumbo shrimp and garnish with fresh parsley. Not having 12 guests tonight :)? Feel free to refrigerate for 3–4 days.

INGREDIENTS
1 Tablespoon olive oil
1 pound andouille chicken sausage (or other lean, spicy chicken sausage), sliced into thin slices
1/2 pound boneless skinless chicken breast, cut into bite-size pieces
2 Tablespoons all-purpose flour
2 Tablespoons butter
1 large onion, chopped
3 green onions, chopped
2 cloves garlic, finely minced
3 ribs celery, chopped
2 medium bell peppers (any color combo), chopped
1 teaspoon dried basil
2 teaspoons Cajun seasoning, separated
2–3 medium tomatoes, diced (about 2 cups)
3 cups low sodium chicken broth (or vegetable broth if going veggie)
1 1/2 cups long grain brown rice
Nonstick cooking spray
PREPARATION
Prepare rice according to package directions and set aside.
In a large skillet (that has a fitted lid) add the oil and place over medium high heat. Add the sliced sausage and chicken pieces and brown well for about 8 minutes, sprinkling 1 teaspoon of Cajun seasoning and making sure to brown all sides. Remove to a plate and set aside.
Add butter and flour to the pan (roux time!) and stir well, scraping up leftover brown bits from the pan. Add the onion, garlic, celery and bell peppers and saute’ for about 5–6 minutes. Add basil, teaspoon of Cajun seasoning, diced tomatoes and stir well to combine. Simmer for 2–3 minutes.
Add broth and reserved meat. Bring to a boil, cover and reduce heat to low. Simmer for about 10 minutes. Add cooked rice, stir well and simmer with lid for another 10 minutes or until broth is mostly absorbed. Remove from heat, stir to combine and cool about 5 minutes. Adjust seasonings to taste. Makes 5–6 servings.

INGREDIENTS
1 pound dried kidney beans
5–6 garlic cloves, minced (about 2 Tablespoons)
1 large yellow onion, chopped
2 bell peppers (green and red), chopped
10 cups water (6 +4)10 cups water (6 +4)
2 bay leaves
1/2 teaspoon cayenne pepper
1 teaspoon dried thyme
1/2 teaspoon dried sage
1 Tablespoon dried parsley
1 teaspoon Cajun seasoning
1 pound chicken andouille sausage, sliced (again, can go veggie-style here)
2–3 medium tomatoes, diced (about 2 cups)
2 cups long grain brown rice
Nonstick cooking spray
PREPARATION
Day 1: Rinse beans and soak in large pot of water overnight.
Day 2: Place a large nonstick skillet over medium heat and spray with cooking spray. Add onion, bell peppers, garlic and cook for 6–8 minutes, or until onions are lightly browned.
Pour beans into a colander and rinse well. Rinse the large pot and place 6 cups of water and beans back into pot. Place over high heat and add cooked veggies, bay leaves, cayenne pepper, thyme, sage, parsley and Cajun seasoning. Bring to a boil. Reduce heat to medium-low and simmer with lid for 2 1/2 hours.
Stir in sausage and continue to simmer with lid for another 30 minutes. While simmering, prepare rice according to package directions. Serve beans over cooked rice. Adjust seasonings, which may included the vinegar splash. Makes 8 side dish servings or 4–6 main dish servings.