Pan seared snapper topped with fresh strawberry salsa of mango, cucumber, jalapeño, red onion, & cilantro, served with shrimp and avocado

I used:
2 5-6 ounce pieces of snapper
Less than half an avocado
2-4 shrimp (depending on how many serving you have)

For salsa:
1/2 cup fresh strawberries sliced
1/4 mango diced
1 jalapeno
1/2 cup cucumber diced (about a half a cucumber)
a fist full of fresh cilatro torn not chopped
1/4 (about a half of a medium red onion) diced
1/2 lime juiced into salsa
4 tablespoons of lemon juice (I used fresh but bottled is ok too)
Adobo seasoning (or your favorite-salt and pepper or lemon pepper work well)
1 cup mixed fields greens

In small non stick pan with a light coat of pam spray (olive oil or butter flavor, or you can drizzle extra virgin olive oil) into a pan on low/medium heat.
Add onions with a pinch of salt and let them warm for about 3-4 minutes/

Place the rest of the diced veggies, fruit, and lime juice into pan and warm for about 5 minutes.

Turn off heat and set aside.
For fish:

In a non stick pan with one tablespoon of extra virgin olive oil and 2 tablespoons of lemon juice.

Season fish with adobo on both sides and place into pan cook on both sides for5-6 minutes.

When you flip the fish add the addtional 2 tablesppons of lemon juice.

Chiffonade(stack lettuce on top of eachother , roll and slice the lettuce) and place the sliced strawberry on top for garnish to show that the salsa on fish is made with strawberries. Use your favorite salad dressing.(not shwon in picture)

Place shrimp on top of avocado.

Chicken cutlets topped with a medley of sweet peppers, red onion, & cucumber with yellow rice

Shepherds Pie~

Baked lemon & garlic porkloin with pineapple salsa and whole grain brown rice

I used:
For the salsa:
1/4 of a pound of fresh pineapple diced
1/2 red bell pepper diced
1/2 red onion diced
1 diced jalapeno (optional)
In a non stick pan with a light coat of pam cooking spray add the fruit and vegetables and warm on low for 5 minutes.

for rice:
Cook as directed, use chicken broth in place of plain water

For pork tenderloin:
I used a one pound tenderloin marinated in
one tablespoon of olive oil
1/4 cup lemon juice
pinch of salt and pepper
1 tablespoon of lemon zest
3 chopped garlic cloves
1 tablespoon onion powder

Bake in oven as directed...(mine was 375 for 50 minutes)
Slice and serve with salsa and brown rice

Seared cobia over parmesan couscous with artichokes, black olives, capers & tomatoes

Mexican egg white omelette muffins~

Margarita cupcakes~skinny girl style~

And the mini cupcakes....

Chicken phyllo bites...

Tonight for a friends margarita & taco night....
Phyllo shells filled with taco seasoned chicken, black beans, sweet corn, low fat mexican cheese, scallion and tomato

Teriyaki & ginger salmon over white rice with organic carrots, yellow pappers and scallions

chicken saute topped with a warm mango & red onion salsa , cilantro lime rice stuffed green tomato, and sliced avocado

Saturday 'sninner'....baked zucchini meatballs & marinara for dipping

Right off the tree.....

Into a pound cake :0)

Low fat banana & walnut muffins~