1 lbs. peeled and deveined shrimp
3-4  Roma tomatoes (diced)
1  white onion (sliced)
1  green poblano chile or 2 Anaheim (fresh diced)
1 clove garlic
3 tablespoons olive oil
1/4 tablespoon oregano
1 pinch cumin
salt and black pepper, to taste
green onions

Heat oil, add onion and garlic. Sauté over medium heat for a minute. Add tomatoes, chilies and spices; cover and bring to a simmer until the tomatoes are juicy (five minutes). Add the shrimp, uncover, bring to a boil and reduce sauce until shrimp is pink and fully cooked.

Serve over Mexican rice, garnish with cilantro and green onions, and serve with warm tortillas, making your own taco (one at time).

Tonight I’m serving this over a bed of fettuccine, with a garden salad.


Spiced Turkey Tenderloin

Spiced Turkey Tenderloin

2 turkey breast tenderloins (about 1 pound)
1 ½ teaspoons ground cumin
1 ½ teaspoons coriander seeds, crushed
1 teaspoon finely grated lime peel
¾ teaspoon sea salt
¾ teaspoon ground ginger
½ teaspoon crushed red pepper
½ cup plain low-fat yogurt
2 tablespoons lime juice

Cut turkey tenderloin in half horizontally to make 4 steaks; set aside. In a small bowl combine cumin, coriander seed, lime peel, salt ginger and crushed red peppers. Set aside ½ teaspoon of the cumin mixture. Sprinkle remaining cumin mixture evenly over turkey steaks; rub in with your fingers.

Grill over medium coals for 12-15 minutes depending on thickness or until no longer pink (170 degrees).

Meanwhile in a small bowl combine yogurt, lime juice and the reserved cumin mixture, serve sauce with grill Turkey Steaks.

Tonight I’m serving with wheat berry tabbouleh and a green garden salad.



1 lb. pork tenderloin, or loin, trimmed & cut into 8 crosswise pieces
Cayenne pepper to taste
2 tbsp. butter
2 kiwis, peeled & thinly sliced


6 tbsp. red raspberry preserves
2 tbsp. red wine vinegar
1 tbsp. ketchup
1/2 tsp. horseradish
1/2 tsp. soy sauce
1 clove garlic

Press each pork tenderloin slice to 1 inch thickness. Lightly sprinkle both sides of each slice with cayenne pepper. Heat butter in large, heavy skillet over medium high heat. Add pork slices; cook 3 to 4 minutes on each side.

Meanwhile, combine all sauce ingredients in small saucepan; simmer over low heat about 3 minutes, stirring occasionally. Keep warm.

Place cooked pork slices on warm serving plate. Spoon sauce over; top each pork slice with a kiwi slice. Makes 4 servings.

Tonight I’m serving with green beans and a green garden salad



1 (8 oz.) pkg. medium noodles (Fettuccini)
3 tbsp. butter
1/3 c. chopped onion
1/3 c. chopped green pepper
1 (10 1/2 oz.) can condensed cream of celery soup
1 (8 oz.) can tomato sauce
1/2 c. milk
1 1/2 c. (6 oz.) shredded Cheddar cheese
1/2 tsp. oregano, crushed
1lbs  Kielbasa

Preheat oven to 350 degrees. Cook noodles according to directions; rinse and drain. Melt butter in a large saucepan; sauté onions and green pepper until tender, about 5 minutes. Stir in soup, tomato sauce, milk, one cup of the cheese, and oregano. Remove from heat. Add noodles and Kielbasa turn into two quart casserole. Bake 25 to 30 minutes or until hot and bubbly. Remove from oven; sprinkle with 1/2 cup Cheddar cheese. Let stand until cheese melts.

Tonight I’m serving with garden salad and crusty bread

Coconut Curry Chicken

Coconut Curry Chicken

1 tablespoon olive oil
1 medium onion, diced
1 teaspoon sea salt
2 teaspoons curry powder
14-ounce can coconut milk
15-ounce can diced tomatoes
2 tablespoons tomato paste
1 pound boneless, skinless organic chicken breast, cut in 1-inch cubes
3 packed cups baby spinach
1 cup cooked quinoa, warm

Heat oil in a large skillet. Add onion and sea salt, sauté over medium high for about 7 minutes, until translucent. Add curry powder and sauté for an additional minute, until spice fully coats the onion.

Incorporate the coconut milk, tomatoes and tomato paste into the mixture. Stir occasionally for 5 minutes, until sauce slightly thickens. Fold in the chicken and simmer for 5-6 minutes or until cooked through.

Stir the spinach into the mixture and cook 3 minutes or until wilted.

Add a pinch more sea salt to taste, if needed.

Serve warm over quinoa.

Tonight, I and plating up with a fresh garden salad.