·1/3 cup shredded cheddar cheese (low-fat optional)
·½ cup thin strips red and green pepper
·¼cup sliced onions
·½cup corn
·pinch of GF cayenne pepper (optional)
Method:
Lay tortillas out flat, spread the salad dressing or mayonnaise on top of each. Spread with chunky salsa on top of the dressing or mayonnaise. Saute beef, onions, corn, red and green peppers, season with cayenne pepper to taste. Spread on tortillas with cheese. Fold tortillas and serve or wrap separately in plastic wrap for refrigerating. Serves 2
ROASTED SPRING SALMON & ASPARAGUS
·2 x ½lb. salmon steaks
·1 lb. fresh asparagus
·¼cup olive oil
·juice of ½ lemon
·paprika
·salt & pepper
·garlic
·½ cup long grain GF rice
·2 tbsp. finely chopped red & yellow peppers
Method:
Preheat oven to 425 degrees farenheit. Use cookie sheet with rim and grease lightly with 1 tsp. olive oil. Meanwhile sprinkle asparagus spears evenly with salt and pepper. Place salmon and spears on cookie sheet. Season with lemon juice, paprika and garlic. Place cookie sheet in oven and cook for 15 minutes turning once to add more lemon and paprika. Cook rice according to package instructions and toss red and yellow peppers. Serve fish with rice and asparagus, garnished with lemon and 1 slice of lime. Serves 2
LAMB CHOPS WITH RED PEPPER PESTO
8 Lamb chops
2 sweet red peppers
½ cup basil leaves
3 tbsp. GF olive oil
2 tbsp. grated parmesan cheese
2 cloves garlic
4 ears fresh corn
salt
1 pkg. mixed salad
Method:
Place peppers and corn, (husks on), on greased grill for about 20 minutes. Let cool to handle.Cut corn into rounds. Wrap in foil. Put peppers in food processor. Add basil, oil and cheese and puree until blended. Stir in garlic, salt and pepper to taste. Place lamb chops and foil wrapped corn on greased grill over medium high heat; grill for 5 – 7 minutes per side for medium rare meat. Serve with GF red pepper pesto, corn rounds and mixed salad. Serves 4
LEMON & THYME KABOBS
2 lb. steak
salt
1 cup red and yellow cherry tomatoes
1 zucchini
1 yellow squash
2 cup red new potatoes
Marinade:
½ cup lemon juice
¼ cup olive oil
2 tbsp. liquid honey
2 tsp. each chopped fresh mint and thyme
½ tsp pepper
Method:
Cut steak, zucchini and squash into 1- inch cubes. Whisk lemon juice, oil, honey, mint, thyme, garlic and pepper in bowl. Add steak, zucchini and squash, cover and refrigerate 8 to 24 hours, tir occasionally. Drain and reserve some marinade. Thread meat onto greased metal skewers. Also alternate zucchini and squash on more skewers and then alternate red and yellow tomatoes onto additional skewers. Grill over medium hot coals, turn once and baste occasionally with marinade, for 7 to 10 minutes. Add salt to taste. Serve with roasted, red new potatoes. Garnish with lemon slices and parsley. Serves 6
