**MOZZARELLA & AVO SALAD**

1 punnet cherry tomatoes, cut in half
1 carton fresh mozzarella cheese pearls, drained
1 avocado, peeled and diced
1/3 cup basil, julienned
2 tablespoons fresh parsley
1/4 cup lemon juice
1/4 cup olive oil
salt and pepper


In a large bowl, combine the tomatoes, mozzarella, basil and parsley, Set aside.
In a small bowl, whisk the lemon juice, oil, salt and pepper. Pour over tomato
mixture. Toss to coat.
Cover and refrigerate for 1 hour before serving.
Just before serving the salad, stir in the chopped avocados.
Serve salad with slotted spoon and toasty bread.

**BREAD DIPPING OIL**

1/4 cup olive oil
1/2 teaspoon sun-dried tomato paste
1/8 teaspoon dried basil
1/8 teaspoon dried thyme
1/8 teaspoon dried rosemary
1/8 teaspoon finely minced garlic
1 pinch salt (optional)
pepper


Directions:

1-Pour olive oil in a bowl and add sun dried tomato paste.
2-Pour basil, thyme, and rosemary into the palm of your hand and then crush the spices by rolling them in between your thumb and pointer finger. Add to the oil mixture.
3-Add the garlic and pepper (and salt if you are using it).
4-Using a fork, stir/mix the spices into the oil.
5-Allow to sit at room temp for about 4 hours for the flavors to start to blend if you have time. Otherwise, go ahead and serve it right away.

**You can add balsamic vinegar too.

**CHEESECAKE STUFFED STRAWBERRIES**

Ingredients:
-1 kg/punnet large strawberries
-1 tub of cream cheese, softened (can use 1/3 less fat)
-3-4 tbsp powdered sugar (4 tbsp for a sweeter filling)
-1 tsp vanilla extract
-plain digestive biscuit crumbs

Directions:
1. Rinse strawberries and cut around the top of the strawberry. Remove the top and clean out with a paring knife, if necessary (some may already be hollow inside). Prep all strawberries and set aside.
2. In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until creamy. Add cream cheese mix to a piping bag or ziploc with the corner snipped off.
3.Fill strawberries with cheesecake mixture. Once strawberries are filled, dip the top in crumbs.

**If not serving immediately, refrigerate until serving.

Ingredients
2 whole Boneless, Skinless Chicken Breasts
4 cups Cooked Brown Rice
¾ cups Frozen Corn
15 ounces, fluid Can Black Beans, Drained And Rinsed
1 cup Plain Greek Yogurt (or Sour Cream)
4 tbsp chilli sauce
½ cups Salsa
1 cup Low-fat Cheddar Cheese, Plus More For Topping
2 Tablespoons Fresh coriander for garnish

Preheat oven to 350F. In a large bowl, combine all ingredients except for coriander and mix thoroughly to combine.
Make sure the yogurt and cheese are stirred in throughout the entire bowl. Season with salt and pepper if desired.
Transfer to an oven-safe dish and top with extra cheese if you would like.
Bake for 20-25 minutes, or until heated through. Garnish with chopped coriander .

**To make this process easier, I always have cooked chicken on hand

**SHRIMP KEBABS**

INGREDIENTS:
1/2 kg/pound small new potatoes
2 small ears corn, cut into 1 1/2 inch rounds
1/2 pound andouille sausage, cut into 1 inch rounds
1/2 pound large shrimp, peeled and deveined
1/2 stick butter, melted
4 teaspoons Tabasco
2 teaspoons Old Bay Seasoning

Boil the potatoes in salted water over medium-high heat for about 12-15 minutes, until the potatoes are tender. Drain and rinse under cold water.

Thread potatoes, corn, andouille and shrimp onto skewers. (This makes about 4 skewers.)

Heat grill to medium-high. Clean and lightly oil the grill. In a small bowl, combine the butter, Tabasco and Old Bay.
Grill kebabs turning and brushing with butter mixture occasionally until the shrimp are cooked through and corn in starting to char, about 8 minutes.
Serve with lemon wedges.

**POTATO CUPS**

Ingredients:
Unsalted butter, room temperature, for muffin cups
2 medium russet potatoes (about 3/4 pound each)
Coarse salt and ground pepper
6 tablespoons heavy cream

Preheat oven to 400 degrees.
Lightly brush 6 standard muffin cups with butter.
Thinly slice potatoes. Place 2 slices in each cup and season with salt and pepper. Continue adding potatoes, seasoning every few slices, until cups are filled.
Pour 1 tablespoon heavy cream over each. Bake until potatoes are golden brown and tender when pierced with a knife, 30 to 35 minutes.
Run a thin knife around each gratin. Place a baking sheet or large plate over pan and invert to release gratins.
Flip right side up and serve.