Chili-Lime Shrimp

Yield:4 Servings
Ingredients:
olive oil cooking spray
3/4 c green onions, chopped
1 1/2 lbs. large shrimp, peeled & deveined
1 tsp. chili powder
2 Tbsp. fresh lime juice (about 1 lime)
2 Tbsp. butter
1/2 tsp. salt

1. Heat a large nonstick skillet over medium-high heat.Coat pan with cooking spray.Add 1/2 c of the green onions and cook for about 1 minute,stirring occasionally.
2.Add the shrimp and chili powder and cook for about 4 minutes, stirring occasionally.Add the lime juice, butter, and salt and continue cooking for an additional 1 minute.
3.Remove pan from heat and add the remaining green onions.Serve with Spanish rice.

Catfish with Chipotle -Cilantro Rice

Yield:4 Servings
Ingredients:
4 catfish fillets
oil cooking spray
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1/4 c bottled chipotle sauce

For the Chipotle-Cilantro Rice:
1 package (10oz.) prepared rice(Uncle Ben's)
1/3 c bottled chipotle salsa
1/4 c fresh cilantro, chopped

1. Heat a large skillet over medium heat.Coat pan and fillets with oil.Sprinkle fillets with salt and pepper.
2.Add fillets to the skillet and cook for 1 minute each side.Add the chipotle sauce to the pan and continue cooking till fish begins to flake.Remove from pan and place on a serving platter and keep warm.
3.To make the chipotle-cilantro rice, Prepare the rice according to package directions.Transfer rice to serving dish and add chipotle sauce and cilantro and mix well.Serve immediately.

Portabello and Black Bean Quesadillas

Yield:4-5 Servings
Ingredients:
8 flour tortillas
cooking spray
2 medium portabello mushroom caps, cleaned, chopped
1 c canned black beans, rinsed and drained
1(2oz.) jar diced pimiento, drained
1 c four cheese Mexican blend cheese, shredded
1/4 c green onions, thinly sliced
sour cream, to serve
salsa, to serve

1. Heat tortillas in a microwave for 2-3 minutes.Remove tortillas from microwave and keep warm.
2. Heat a large skillet over medium-high heat.Coat pan with cooking spray. Add mushrooms and
saute until tender. Add beans and pimiento and cook for 2-3 minutes, stirring constantly.
3.Spoon about 1/3 c of the bean mixture onto 4 tortillas.Sprinkle each with shredded cheese and green onions.Top each tortilla with the remaining tortillas.
4.In another large skillet, Coat with cooking spray.Take turns placing each quesadilla in the skillet and cook 2-3 minutes on each side.Place quesadillas on a warmed serving dish, cut each quesadilla till you have 4 wedges each.Serve immediately with salsa or sour cream.

Stuffed Poblano Chilies

Yield:4 Servings
Ingredients:
4 large poblano chiles,halved and seeded
1 (16oz.) can refried beans
1 microwaveable pouch rice (like Uncle Ben's), cooked
1/2 c salsa
1 c Mexican cheese
fresh cilantro, chopped

1. Place the poblano chile halves, cut side up in a microwaveable dish and microwave for 3 minutes.
2. In a medium bowl, combine the refried beans, rice, and salsa and stir well. Spoon bean mixture into chile halves.Top with Mexican cheese and microwave for about 2 minutes or until
cheese melts.
3.Remove from microwave and place chiles on serving dish and garnish with fresh cilantro.

Taco Salad with Cilantro-Lime Vinaigrette

Yield:4 Servings
Ingredients:
2 Tbsp. olive oil
1 small package mushrooms, sliced
2 c meat-less soy crumbles (Morningstar brand)
2 tsp. taco seasoning
1 (8oz.) package shredded iceberg lettuce
1 c red onion, sliced
2 tomatoes, coarsely, chopped
2 c shredded Mexican blend cheese (Kraft brand)

Cilantro-Lime Vinaigrette
3 Tbsp. fresh cilantro, finely chopped
3 Tbsp. red wine vinegar
2 Tbsp. olive oil
1 tsp. grated lime
1 tsp. garlic, minced

1. Heat olive oil in a nonstick pan over medium-high heat.Add the mushrooms and saute for about 3 minutes.Add the meat-less crumbles and the taco seasoning. Cook until thoroughly
heated.Set aside.
2. In a large bowl, place the remaining ingredients.Add the mushrooms and meat-less crumbles to it.Toss to evenly combine.Serve with the cilantro-Lime vinaigrette on the side.
3. To make the cilantro- lime vinaigrette, combine all the ingredients together in a blender and blend well.

Horchata de Maca (Cinammon-Rice Drink)

Yield:6 Servings
Ingredients:
1/2 c skim milk
1c white rice, soaked for a minimum of 2 hours
6 c water
1/2 c agave nectar or sugar
1 Tbsp. maca root powder
1/2 Tbsp. cinnamon
crushed ice, to serve

1. Place skim milk and rice with 1 cup of the water in a blender and blend for 15seconds.Add the 4 cups of water and continue blending for 30 seconds.
2. Add the agave nectar or sugar(if using),maca, and cinnamon and blend for an additional 10 more seconds.
3. Strain the mixture through a fine mesh strainer into a serving pitcher, adding the remaining cup of water.Serve horchata over crushed ice or store in the fridge.Will keep for 3-4 days.

Grilled Perch Fajitas with Pineapple Salsa

This recipe is fairly easy and quick to put together as well as being lie.If you cannot find perch, substitute with your favorite fish.

Yield:4 Servings
Ingredients:
1 1/2 lbs. perch fillets, skinned
salt & pepper
non-stick cooking spray

For the Pineapple Salsa:
1 c fresh pineapple, chopped
1/4 c red onion, diced
1/4 c red bell pepper,diced
2 Tbsp. jalapeno, seeded and chopped in small pieces
2 Tbsp. fresh cilantro, chopped
2 Tbsp. lime juice
4 flour tortillas, warmed

1. Rinse and pat dry the perch fillets.Add salt and pepper to both sides.Coat a grill with the non-stick cooking spray.Preheat grill.
2. Meanwhile, in a medium bowl, combine the pineapple,red onion, bell pepper, jalapeno,cilantro and lime juice.Set aside.
3. Grill fish for 4-6 minutes on each side till fish begins to flake.Remove perch fillets from grill.
4. Place fish on warmed tortillas and top with pineapple salsa.Serve immediately.