Avocado Veggie Sandwich

1 avocado, cut in half and pit removed
4 Tbsp sunflower seeds
1/2 large cucumber, sliced
2 tomatoes, sliced
4 whole wheat sandwich thins
Salt and pepper, to taste

Remove the insides of the avocado from the shell.  Slice, then place 1/4 of the avocado slices on the bottom piece of a sandwich thin.  If you prefer, you can smash the avocado and spread on the sandwich thin instead.  Sprinkle the avocado with freshly ground black pepper, to taste.  Sprinkle with 1 Tbsp of the sunflower seeds, then top with 4 cucumber slices, and 3 tomato slices.  Place the top piece of the sandwich thin on the sandwich.  Repeat process for remaining 3 sandwiches.

Serves 4

Pina Colada Sorbet

3 cups fresh or frozen pineapple chunks
1/2 cup canned unsweetened light coconut milk
1/2 cup ice
2 individual size packages of sugar substitute

If using fresh pineapple, freeze the chunks in an airtight container for 6 hours, no longer as the texture of the pineapple will change.  If using frozen pineapple, let thaw at room temperature for 15-30 minutes.  In a food processor, add the pineapple, coconut milk, ice and sugar substitute.  Puree until the ice has broken down and the mixture is smooth.  Transfer the smooth sorbet to an airtight container, cover, and freeze until hard enough to hold its shape, about 1 hour.

Serves 6

Berry Pops

1 cup fresh raspberries
1/2 cup water
5 tsp granulated sugar substitute, divided
1 cup canned unsweetened light coconut milk
1/2 tsp vanilla
1 cup fresh blueberries
1/4 cup fat free plain greek yogurt

Combine the raspberries, water and 2 tsp of the sugar substitute in a food processor.  Pulse until smooth.  Evenly divide the mixture into 6 (4 oz) ice pop molds.  Freeze until almost firm, about 40 minutes.  In a separate bowl, whisk together 1 1/2 tsp of the sugar substitute, the coconut milk, and the vanilla.  Remove the molds from the freezer and evenly pour the coconut mixture on top of the raspberry.  Fill each mold 2/3 of the way.  Freeze until set but not firm, about 40 minutes.  Combine the blueberries, yogurt, and remaining 1 1/2 tsp of the sugar substitute in a food processor.  Pulse until smooth.  Evenly pour the blueberry mixture on top of the coconut mixture.  Insert the popsicle sticks.  Freeze until frozen, about 6 hours or overnight.

Serves 6

Rosemary Pork Chops with Spinach

1 can butter beans, drained and rinsed
1 stalk celery, halved lengthwise and thinly sliced crosswise
1/2 small red onion, halved and thinly sliced
2 Tbsp red wine vinegar
Kosher salt and freshly ground pepper
5 oz fresh spinach
1 Tbsp olive oil
4 boneless center cut pork chops (3/4 to 1 inch thick, 6-8 oz each)
1 Tbsp fresh rosemary, chopped

Preheat oven to 375.  Combine beans, celery, red onion, vinegar, 1/4 tsp salt and a few grinds of pepper in bowl; set aside.  Season both sides of the pork chops with salt, pepper and chopped rosemary and place in greased dish.  Place in oven and cook for 30 minutes or until meat is done, juices run clear.  About 5 minutes prior to completion of cooking of the meat, warm olive oil in skillet.  Combine spinach and bean mixture in skillet and saute until warmed and spinach is slightly wilted.  Season spinach mixture with salt and pepper.

Serve pork chops over spinach mix.

Serves 4

Lime Fudge

1/3 cup butter, melted
1/4 cup sugar
1 1/4 cups graham cracker crumbs
1 (14 oz) can sweetened condensed milk
1 (12 oz) pkg white chocolate chips
1 (4 oz) bar white chocolate, coarsely chopped
2 Tbsp grated lime zest
1/4 cup lime juice

Preheat oven to 375.  Line an 8 inch baking dish with foil.  Grease sides and bottom of foil with nonstick cooking spray.  Stir together melted butter and sugar in a bowl until sugar is dissolved.  Stir in graham cracker crumbs.  Press mixture into bottom of prepared baking dish.  Bake until edges are lightly browned, about 5-8 minutes.  Transfer to a wire rack and let cool about 30 minutes.  Meanwhile, stir together condensed milk, white chocolate chips, and chopped white chocolate in a saucepan over medium heat until chocolate is melted.  Remove pan from heat; stir in lime zest and juice.  Pour mixture over cooled crust.  Cover with plastic wrap and chill at least 2 hours.  Lift fudge from dish using foil; peel foil away and then cut into 1x2 inch pieces.  Store in airtight container in refrigerator.

Makes 32 pieces

Pork Chops with Peach Salsa

Pork Chops:
1 pound boneless pork loin chops (4 pork chops)
1/4 tsp ground black pepper
1/2 tsp garlic powder
1 tsp dried oregano

Peach Salsa:
2 peaches, peeled, cored and diced
1/2 green bell pepper, finely diced
1/3 cup red onion, finely diced
1 Tbsp rice wine vinegar
1 tsp olive oil
1 tsp fresh cilantro, chopped
1 packet sugar substitute, such as stevia

Season the pork chops with the black pepper, garlic powder, and oregano.  Grill the pork chops over medium heat for 3-4 minutes per side, or until the internal temperature is 145.  In a small bowl, mix together the salsa ingredients.  Top each cooked pork chop with 1/4 cup of the peach salsa and serve.

Serves 4

Summer Chicken Spring Rolls

1 cup cabbage, shredded
1 1/2 cups cooked chicken, shredded
1/2 cup shredded carrots
1/2 cup cucumber, peeled, seeded and diced
1/4 cup cilantro, chopped
1/2 cup mushrooms, sliced very thin
1 green onion, chopped
8 spring roll wrappers

Dipping Sauce:
2 Tbsp soy sauce
1 1/2 Tbsp rice wine vinegar
2 Tbsp hot water
1 Tbsp olive oil
1 tsp ground ginger
1/2 tsp red pepper flakes
Sriracha, to taste

In bowl, combine the cabbage, chicken, carrots, cucumber, cilantro, mushrooms and onion.  In a small bowl, whisk together all of the dipping sauce ingredients.  Soak a spring roll wrapper in warm water for 10-15 seconds; shake off the excess water.  Place about 1/4 cup of the cabbage mixture along the bottom portion of the wrapper.  Lift the bottom edge of the wrapper, nearest the filling,  and fold it to cover the filling.  Fold the sides of the spring roll wrapper in tightly.  Roll upward to seal.  Repeat the procedure for the remaining spring rolls.

Serves 4

Asian Chicken Thighs with Broccoli

8 skin on bone in chicken thighs
2 tsp toasted sesame oil
1/4 tsp five spice powder
Kosher salt and freshly ground pepper
1/4 cup hoisin sauce
1 Tbsp packed brown sugar
3 cloves garlic
2 small bunches broccoli
3 carrots, peeled and diced into large chunks
1 Tbsp olive oil
2 tsp toasted sesame seeds
1 scallion, thinly sliced

Preheat oven to 400.  Put the chicken on a foil lined rimmed baking sheet; drizzle with 1 tsp sesame oil, sprinkle with five spice powder.  Arrange skin side up; season with salt and pepper.  Roast until the chicken is cooked through and the skin is crisp, about 25 minutes.

Meanwhile, stir the hoisin sauce, brown sugar and remaining  1 tsp sesame oil in a small bowl.  Mix one clove garlic into sauce; set aside.  Brush this sauce on chicken after the chicken is cooked through.  Bake another 5-10 minutes.

Heat the olive oil in a skillet over medium high heat.  Add the broccoli, carrots and 2 cloves of garlic.  Season with salt and pepper.  Cook, stirring, until the garlic is soft, about 1 minute.  Add 1/4 cup water, cover and cook until the vegetables are crisp-tender, about 4 minutes.  Uncover and stir in the sesame seeds.

Top chicken with scallions and serve with vegetables.

Serves 4

Pumpkin Butter Spice Cake

For Topping:
1 cup packed brown sugar
1/2 cup chopped pecans
1 tsp cinnamon
1/2 tsp nutmeg

For Cake:
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup sugar
1/2 cup butter, at room temperature
2 eggs, at room temperature
1 cup pecan pumpkin butter (you could also use apple butter)
1/2 cup wheat germ
1 tsp vanilla
1 cup sour cream

Preheat oven to 350.  Grease 9x13 pan with non stick spray.

Make Topping:  Mix together brown sugar, pecans, cinnamon, and nutmeg in a small bowl.

Make Cake:  Whisk together flour, baking powder, baking soda, and salt in a bowl.  Beat sugar and butter together in a large bowl with a mixer until light and fluffy.  Beat in eggs 1 at a time.  Mix in pecan pumpkin butter, wheat germ, and vanilla.  Add flour mixture alternately with sour cream, stirring well after each addition.  Pour half of batter into prepared pan; sprinkle with half of topping.  Repeat with remaining batter and topping.  Bake until a toothpick inserted in center comes out clean, 35-45 minutes.  Cool in pan about 1 hour; serve slightly warm.

Serves 12

Pork Carnita Tacos

For Carnitas:
2 to 2 1/2 pound boneless pork shoulder roast
1/2 cup chopped onion
1/3 cup orange juice
1 Tbsp cumin
1 1/2 tsp salt
1 tsp dried oregano
1/4 tsp cayenne pepper

For Lime Crema:
1 lime, zested and juiced
2 (5.3 oz each) containers plain Greek yogurt
1/2 tsp salt
1/4 to 1/2 tsp chili powder (to taste)

For Tacos:
16 (6 inch) soft yellow corn tortillas
4 leaves green cabbage, shredded
1 cup very thinly sliced red onion
1 cup pico de gallo or salsa

Cut pork into 3-4 pieces; transfer to a slow cooker.  Stir in onion, orange juice, cumin, 1 1/2 tsp salt, oregano, and cayenne.  Cover and cook on high for 4-5 hours.  Transfer pork to a large bowl; shred using 2 forks and removing any fat remaining.  Add enough cooking liquid from slow cooker to keep moistened.

Zest and juice one lime into a small bowl.  Stir in yogurt and 1/2 tsp salt.  Stir in chili powder to taste.
Warm corn tortillas as desired per package directions.  Serve pork in tortillas with cabbage, red onion, and pico de gallo/salsa.  Use lime crema as a dipping sauce or spread small amount on each tortilla prior to filling with pork and vegetable.

Serves 8