This is a zesty salad of pinto beans, black beans, corn and tomatoes

2 cups small seashell pasta
1/3 cup Italian-style salad dressing
Salt to taste
1 (15-ounce) can pinto beans
1 (15-ounce) can black beans
1 (15-ounce) can whole kernel corn, drained
3 tomatoes, chopped
1.5 tablespoons ground cumin
0.5 tablespoons chili powder
0.5 teaspoon onion powder
0.5 teaspoon garlic powder
0.25 teaspoon dried red pepper flakes
Salt and Pepper to taste
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse pasta in cold water. Place in a large mixing bowl and add dressing and salt; mix well.
2. Combine pinto beans and black beans in a colander; rinse with cold water and add to pasta. Add corn, tomatoes, cumin, chili powder, onion powder, garlic powder, pepper flakes, and salt and pepper to taste; toss lightly.
3. Chill salad in refrigerator until ready to serve.
Serves 8.
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This is a wonderful summer offering with a fabulous dressing made from strawberry flavored cream cheese, brown sugar, vanilla and cinnamon.
2 pears
2 apples, cored and chopped
2 ripe bananas, sliced
1 pint fresh strawberries, sliced
3 cups seedless grapes
0.5 lemon, juiced
8 ounces fat-free strawberry cottage cheese
0.5-cup light brown sugar
2 teaspoons vanilla extract
0.5-tablespoon ground cinnamon
1-cup fat-free pretzels, broken

1. Combine the pears, apples, bananas, strawberries and grapes. Add lemon juice and toss.
2. Blend together the cream cheese, brown sugar, vanilla and cinnamon; add the fruit and pretzel. Fold together. Serve immediately with a dollop of light whipped topping or refrigerate until chilled.

Serves 8.

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A great entree for when you are in a hurry. There are only three ingredients so this is one of the quickest and easiest dishes to prepare.

5 pork chops
½ cup orange marmalade
½ cup soy sauce

1. Preheat oven to 350 degrees.
2. Place pork chops in a 9X13 baking dish. In a small bowl stir together the marmalade and soy sauce. Pour over chops. Cover with foil and bake for 1 hour.

Serves 4

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This versatile salad can be served hot or cold. Tofu and tuna are blended until smooth and combined with chopped celery, carrots, onion, garlic and a hint of cayenne.

1 (12 ounce) package silken tofu
1/3 cup red wine vinegar
1 (6 ounce) can tuna, drained
1 stalk celery, chopped
2 carrots, chopped
1 onion, chopped
1 clove garlic, chopped
1 pinch cayenne pepper, or to taste

1. Drain and mash tofu. Pour vinegar over tofu and marinate for 15 to 30 minutes.
2. Drain excess vinegar from tofu. Place tofu and tuna in a blender or food processor; blend until smooth. Combine tuna mixture, celery, carrots, onions, garlic and cayenne in a bowl and mix well. Serve

Serves 2-3.

This recipe is not only easy, but also very healthy. Other firm-fleshed fish, such as ocean perch or grouper may be substituted.

2 (6 ounce) filets of red snapper
¼ teaspoon garlic powder
Salt and pepper to taste
¼ cup picante sauce
½ lime, juiced

1. Preheat oven to 350 degrees. Place a sheet of aluminum foil onto a baking sheet and grease lightly.
2. Place filets onto the foil, and sprinkle with garlic powder, salt and pepper. Spoon picante sauce over filets, and squeeze the limejuice over the top. Bring the sides of the foil together, and fold the seam to seal in the fish.
3.Bake in a preheated oven for 15 to 20 minutes, or until fish flakes easily with a fork.

Serves 2

These grilled swordfish steaks are enhanced by the flavor of lemon and dill and are delicious as well as very easy to make.
2 (6 ounce) swordfish steaks
2 tablespoons lemon juice
1 tablespoon lemon pepper
1 tablespoon dried dill weed

1. Preheat an outdoor grill for high heat and lightly oil the grate.
2. Place swordfish steaks in a medium bowl, and brush with lemon juice. Coat each side with lemon pepper and dill.
3. Place swordfish on the prepared grill, and cook for 6 minutes on each side, or until fish is easily flaked with a fork.

Serves 2

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Make this easy and delicious dish for your own family or for a special occasion. It’s well worth the little extra time it takes to prepare.

1-pound eggplant
1/3 cup golden raisins, chopped
2 tablespoons water
2 tablespoons chopped fresh basil
2 teaspoons fresh lemon juice
1-teaspoon olive oil
¼ teaspoon black pepper
1/8-teaspoon salt
1 garlic clove, minced
4 (6 inch) pitas
½ cup shredded part-skim Mozzarella cheese
3 tablespoons grated Parmesan cheese

1. Preheat oven to 425 degrees. Pierce eggplant several times with a fork and wrap in foil. Place eggplant on a baking sheet and bake for 1 hour. Let cool slightly and then peel, seed and mash with a potato masher.

2. Combine raisins and water in a small bowl; cover with plastic wrap and let stand for 10 minutes. Add raisins and next 5 ingredients (basil through garlic) to eggplant.

3. Preheat broiler. Sprinkle pitas with cheeses and broil for 2 minutes or until the cheese melts. Cut each pita into 6 wedges and serve with eggplant dip.

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Pork chops can be spicy and sweet in this special preparation of garlic powder, Worcestershire sauce, brown sugar and apples. Try it tonight and impress relatives and friends!

4 pork chops
1-teaspoon garlic powder
1 tablespoon Worcestershire sauce
1-tablespoon soy sauce
1-teaspoon brown sugar
3 apples, peeled, cored and sliced

1. Heat a large skillet to medium heat. Add pork chops and a little water; heat until simmering. Sprinkle with garlic powder, Worcestershire sauce and soy sauce. Heat and let all simmer until underside of chops are browned (about 5 to 7 minutes); turn chops over. Sprinkle with brown sugar and cook until other side is also browned (5-7 minutes).
2. Remove chops from skillet and set aside. Add apples to skillet and cook in leftover liquids until they are soft and tender. Pour apples and juices over chops and serve.

Serves 4.

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4 pork chops
½ cup Hoisin sauce
1 teaspoon dried ginger

1. Marinate chops in sauce and ginger for about one ½ hour.

2. Preheat oven to 350 degrees and bake for about twenty minutes (until meat is no longer pink).

Serves 3-4

This salad couldn’t be easier to make and it’s very tasty and nutritious too! It complements any main dish and is very refreshing, especially in warmer weather. Try it once and you will want to make it often.

3 cucumbers, sliced thin with peel left on
1 large Vidalia onion, sliced thin
1 pint fat-free sour cream
Salt and Pepper

1. Combine cucumber and onion in a large salad bowl and add salt and pepper.
2. Add the sour cream and mix thoroughly.
3. Chill and serve

Serves 4

Although this recipe is a bit time-consuming, it is simple and well worth the trouble. The finished product can be used to enhance any meat, fish or poultry dish, and is even good as a snack on a cracker! Make it in large amounts and freeze it. You will never want to be without some on hand once you try it!

5 pounds McIntosh or Ida apples
Mason jars, boiled (5 or 6, depending on size)
3/4 cup Sugar (or Splenda)
1-2 Tablespoons allspice
1 Tablespoon cinnamon

1. Core and peel apples and place in a large pot, adding sweetener and spices.
2. Bring to a boil and then reduce heat, letting fruit simmer for about a ½ hour.
3. Test for doneness by placing a tablespoon of the mixture on the back of a white plate or saucer. If a ring of water forms, the apple butter is not ready. Keep testing every few minutes until no ring appears.
4. Can and let cool. Serve, refrigerate and/or freeze.

YUM!

If you have never made jam before and were intimidated, now is the time to give it a try. This is an old family recipe and I changed it after I became diabetic, substituting splenda for the sugar. You will need to boil some jars and their lids and you can re-use them, re-boiling them each time. The trick to making good jam is just to keep an eye on it. If you like it smooth, you might want to cook it a minute or two longer; crunchy a minute or two less. You have to stir and watch it because the consistency can and does change in an instant!

2 containers, blueberries
2 to 3 small jam jars
1/2 cup or less sugar (or better, splenda)

1. Place blueberries in a saucepan and sprinkle sugar or Splenda on top. Bring to a boil, watching and stirring as you go.

2. After the mixture boils, reduce heat and keep stirring, watching until the mixture reaches the desired texture (usually about 5 minutes).

3. Place in boiled jars and seal. Let cool to room temperature. Freeze or refrigerate until ready to use.

This is an easy and delicious way to make moist salmon every time. No more dry fillets! The more you prepare salmon this way, the more often you will want to.

1 to 2 salmon fillets
1 can chicken broth
1 bay leaf

Cover the fillets with the chicken broth in a medium sauce pan and add a bay leaf on top.

Cove the pot and bring everything to a rolling boil. Then shut off the heat and let the fish cook in the residual heat, about twenty minutes (or until you can put a fork through the fillets).
Serve with any vegetable or side dish and enjoy!

There are few recipes easier to prepare than this one. Green beans complement any dish, and are good for you as well. Enjoy them any time of year!

1 pound green beans, tips cuts off
1 large pot
salt and pepper to taste
butter (optional)
1. Fill a large pot with water about three quarters up and bring to a boil.
2. Add the green beans with tips cut off and cook for 8-10 minutes.
3. Drain and serve plain or with butter, if desired.

This combination of sauce and stewed veggies is easy and delicious! Makes a great side for any entrée under the sun!

Stewed Vegetables

2-3 onions
2-3 carrots
1 can tomato sauce
1 can chicken broth
1 bay leaf

1. Place contents of one can of chicken broth, one can of tomato sauce and one bay leaf in a medium-sized saucepan.

2. Add onions and carrots and bring to a boil. Turn heat off and let vegetables cook in residual heat for 45 minutes to one hour.